1
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Sheng S, Wu M, Lv W. Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency-Temperature Superposition. Foods 2024; 13:976. [PMID: 38611282 PMCID: PMC11011888 DOI: 10.3390/foods13070976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2024] [Revised: 03/14/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
Maize kernels were treated using two varieties of drying methodologies, namely combined hot air- and vacuum-drying (HAVD) and natural drying (ND). We performed frequency sweep tests, modified Cole-Cole (MCC) analysis, and frequency-temperature superposition (FTS) on these kernels. The kernels' elastic and viscous properties for ND were higher than those for HAVD. The heterogeneous nature of maize kernel may account for the curvature in MCC plot for the kernel treated by HAVD 75 °C and the failure of FTS. MCC analysis was more sensitive than FTS. The kernel treated by HAVD 75 °C demonstrated thermorheologically simple behavior across the entire temperature range (30-45 °C) in both MCC analysis and FTS. The frequency scale for the kernel treated using HAVD 75 °C was broadened by up to 70,000 Hz. The relaxation processes in the kernel treated by HAVD 75 °C were determined to be mainly associated with subunits of molecules or molecular strands. The data herein could be utilized for maize storage and processing.
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Affiliation(s)
- Shaoyang Sheng
- School of Public Health, Anhui Medical University, Hefei 230032, China
| | - Min Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China
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2
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A Systematical Rheological Study of Maize Kernel. Foods 2023; 12:foods12040738. [PMID: 36832812 PMCID: PMC9955850 DOI: 10.3390/foods12040738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/10/2023] Open
Abstract
In this study, the rheological behavior of maize kernel was systematically investigated using a dynamic mechanical analyzer. The loss in toughness caused by drying resulted in a downward shift in the relaxation curve and an upward shift in the creep curve. The long relaxation behavior became obvious when the temperature was above 45 °C, resulting from the weakening of hydrogen bonds with temperature. The maize kernel relaxed more rapidly at high temperatures, caused by a reduction in the cell wall viscosity and polysaccharide tangles. The Deborah numbers were all much smaller than one, suggesting that the Maxwell elements showed viscous behavior. Maize kernel, as a viscoelastic material, showed a dominant viscous property at high temperatures. The decline in β with increasing drying temperature indicated an increase in the width of the relaxation spectrum. A Hookean spring elastic portion made up the majority of the maize kernel creep strain. The order-disorder transformation zone of maize kernel was about 50-60 °C. Due to the complexity of maize kernel, the William-Landel-Ferry constants differed from the universal values; these constants should be ascertained through experiments. Time-temperature superposition was successfully used to describe the rheological behavior. The results show that maize kernel is a thermorheologically simple material. The data acquired in this study can be used for maize processing and storage.
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3
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Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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4
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Li Q, Hua Y, Li X, Kong X, Zhang C, Chen Y. Effects of heat treatments on the properties of soymilks and glucono- δ – Lactone induced tofu gels. Food Res Int 2022; 161:111912. [DOI: 10.1016/j.foodres.2022.111912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 07/16/2022] [Accepted: 09/07/2022] [Indexed: 11/04/2022]
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5
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Xu F, Liu W, Zhang L, Liu Q, Hu X, Wang F, Zhang H, Hu H, Blecker C. Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fen Xu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
| | - Wei Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liang Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Qiannan Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaojia Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Wang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hong Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Honghai Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
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6
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Jia S, Zhao H, Tao H, Yu B, Liu P, Cui B. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. Int J Biol Macromol 2022; 203:10-18. [PMID: 35032494 DOI: 10.1016/j.ijbiomac.2022.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.
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Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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7
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Hu L, Li G, Huang J, Zhang H, Yu H, Xu J, Yao Q, Hu Y. Emulsification through oil addition on the properties of yellowfin tuna (
Thunnus albacares
) paste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lingping Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Gaoshang Li
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Jiayin Huang
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
- College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District Qingdao China
| | - Haixia Yu
- Ocean Research Center of Zhoushan Zhejiang University Zhoushan China
| | - Jianhong Xu
- Zhejiang Retronx Foodstuff industry Co., Ltd. Zhoushan China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department Sichuan Industrial Institute of Antibiotics School of Pharmacy Chengdu University Chengdu China
| | - Yaqin Hu
- College of Food Science and Technology Hainan Tropical Ocean University Sanya China
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8
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Effect of flax gum on the functional properties of soy protein isolate emulsion gel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111846] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Alves MJDS, Chacon WDC, Gagliardi TR, Agudelo Henao AC, Monteiro AR, Ayala Valencia G. Food Applications of Starch Nanomaterials: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Talita Ribeiro Gagliardi
- Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Ana C. Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
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10
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Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
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Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
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11
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Almeida FC, Souza CO, Philadelpho BO, Lemos PV, Cardoso LG, Santana JS, Silva JB, Correia PR, Camilloto GP, Ferreira E, Druzian JI. Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films. J Appl Polym Sci 2021. [DOI: 10.1002/app.50008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Carolina Oliveira Souza
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
| | | | - Paulo Vitor Lemos
- Postgraduate Program in Biotechnology ‐ Northeast Biotechnology Network (RENORBIO) Federal University of Bahia Salvador Brazil
| | | | | | - Jania Betania Silva
- Center for Exact and Technological Sciences Federal University of Recôncavo da Bahia Cruz das Almas Brazil
| | - Paulo Romano Correia
- Postgraduate Program in Biotechnology ‐ Northeast Biotechnology Network (RENORBIO) Federal University of Bahia Salvador Brazil
| | | | - Ederlan Ferreira
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
| | - Janice Izabel Druzian
- Postgraduate Program in Food Science Federal University of Bahia Salvador Brazil
- Faculty of Pharmacy Federal University of Bahia Salvador Brazil
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12
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Liu W, Wang Z, Liu J, Dai B, Hu S, Hong R, Xie H, Li Z, Chen Y, Zeng G. Preparation, reinforcement and properties of thermoplastic starch film by film blowing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106006] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol 2020; 159:1132-1139. [DOI: 10.1016/j.ijbiomac.2020.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/20/2020] [Accepted: 05/07/2020] [Indexed: 02/01/2023]
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14
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Enzymatic characterization and validation of gene expression of phosphoglucomutase from Cordyceps militaris. Biotechnol Lett 2020; 43:177-192. [PMID: 32757151 DOI: 10.1007/s10529-020-02981-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Accepted: 07/29/2020] [Indexed: 10/23/2022]
Abstract
The purification and characterization of PGM (Phosphoglucomutase) from Cordyceps militaris (C. militaris) was investigated. PGM was purified using a combination of ultrafiltration, salting-out and ion exchange chromatography resulting in 4.23-fold enhancement of activity with a recovery of 20.01%. Molecular mass was 50.01 kDa by SDS-PAGE. The optimal activity was achieved at pH 7.5 and 30 °C with NADPH as substrate. The results showed that SDS, DTT Li+, Cu2+, Na+, Mn2+ and Al3+ were effective PGM inhibitors; whereas glycerol, Zn2+, Mg2+, Ca2+, Fe2+ and Fe3+ could enhance the activity of PGM, and the Km and Vmax values were 11.62 mmol/L and 416.67 U/mL, respectively. At the same time, qRT-PCR was used to test the changes of mRNA transcription level of PGM gene encoding under two fermentation conditions: basic medium and optimized medium. The relative quantitative results of PGM target genes resulting in 2.60-fold enhancement than the control group.
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15
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Jiang L, Ren Y, Xiao Y, Liu S, Zhang J, Yu Q, Chen Y, Xie J. Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels. Carbohydr Polym 2020; 242:116424. [DOI: 10.1016/j.carbpol.2020.116424] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 04/25/2020] [Accepted: 05/05/2020] [Indexed: 12/14/2022]
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16
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Schrüfer S, Sonnleitner D, Lang G, Schubert DW. A Novel Simple Approach to Material Parameters from Commonly Accessible Rheometer Data. Polymers (Basel) 2020; 12:polym12061276. [PMID: 32503125 PMCID: PMC7362223 DOI: 10.3390/polym12061276] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/25/2020] [Accepted: 05/28/2020] [Indexed: 11/16/2022] Open
Abstract
When characterizing the viscoelastic properties of polymers, shear rheological measurements are commonly the method of choice. These properties are known to affect extrusion and nozzle-based processes such as fiber melt spinning, cast film extrusion and 3D-printing. However, an adequate characterization of shear thinning polymers can be challenging and still insufficient to not only describe but predict process relevant influences. Furthermore, the evaluation of rheological model systems in literature is mostly based on stress–relaxation experiments, which are rarely available for various polymeric materials. Therefore, a simple approach is presented, that can be used to evaluate and benchmark a wide range of rheological model systems based on commonly accessible frequency sweep data. The approach is validated by analyzing alginate PH176 solutions of various concentrations, a thermoplastic poly-urethane (TPU) Elastollan 1180A melt, the liquid silicon rubber Elastosil 7670 and a polycaprolactone (PCL) fiber-alginate composite system. The used rheological model systems, consisting of simple springs and dashpots, are suitable for the description of complex, viscoelastic material properties that can be observed for polymer solutions and gel-like systems. After revealing a suitable model system for describing those material properties, the determination and evaluation of relevant model parameters can take place. We present a detailed guideline for the systematic parameter revelation using alginate solutions of different concentrations as example. Furthermore, a starting point for future correlations of strut spreading in 3D-bioprinting and model parameters is revealed. This work establishes the basis for a better understanding and potential predictability of key parameters for various fabrication techniques.
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Affiliation(s)
- S. Schrüfer
- Department of Materials Science and Engineering, Institute of Polymer Materials, University Erlangen-Nuremberg, Martensstraße 7, 91058 Erlangen, Germany;
- Bavarian Polymer Institute, Key Lab Advanced Fiber Technology, Dr.-Mack-Straße 77, 90762 Fürth, Germany
| | - D. Sonnleitner
- Research Group Biopolymer Processing, University of Bayreuth, Ludwig-Thoma-Straße 36A, 95447 Bayreuth, Germany; (D.S.); (G.L.)
| | - G. Lang
- Research Group Biopolymer Processing, University of Bayreuth, Ludwig-Thoma-Straße 36A, 95447 Bayreuth, Germany; (D.S.); (G.L.)
| | - D. W. Schubert
- Department of Materials Science and Engineering, Institute of Polymer Materials, University Erlangen-Nuremberg, Martensstraße 7, 91058 Erlangen, Germany;
- Bavarian Polymer Institute, Key Lab Advanced Fiber Technology, Dr.-Mack-Straße 77, 90762 Fürth, Germany
- Correspondence:
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17
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Zhou P, Eid M, Xiong W, Ren C, Ai T, Deng Z, Li J, Li B. Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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18
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Mehdizadeh T, Tajik H, Langroodi AM, Molaei R, Mahmoudian A. Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef. Meat Sci 2020; 163:108073. [PMID: 32014807 DOI: 10.1016/j.meatsci.2020.108073] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 11/16/2019] [Accepted: 01/24/2020] [Indexed: 12/19/2022]
Abstract
The aim of the current study was to investigate the effects of pomegranate peel extract (PPE) and chitosan-starch (CH-S) composite film incorporated with Thymus kotschyanus essential oil (TEO) on the shelf-life of beef during storage period of 21 days at 4 °C. The physico-mechanical parameters, the color and Fourier Transform Infrared spectra values of the films were determined. Changes in odor, color, pH, thiobarbituric value for lipid oxidation levels and Pseudomonas spp. total viable counts, lactic acid and Listeria monocytogenes were determined during the storage time. All treated films showed lower elongation, strength and transparency values compared with chitosan - starch (CH-S) group. Results showed that CH-S-PPE 1%-TEO 2% treatment had the highest inhibition effect against L. monocytogenes. The bacterial counts and lipid oxidation were successfully inhibited using PPE and TEO. CH-S-PPE 1% group containing up to 2% TEO had the best acceptable sensory characteristic. Beef samples wrapped with CH-S film containing PPE and TEO also had longer shelf life.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Alireza Mahmoudian
- Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
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19
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Xie Y, Fan T, Zou J. Evaluating the viscoelastic properties of soy protein isolate by creep–recovery behavior. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14185] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanli Xie
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
| | - Tingting Fan
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
| | - Junjun Zou
- School of Food Science and Technology Henan University of Technology Zhengzhou P.R. China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control Henan University of Technology Zhengzhou P.R. China
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Zhang C, Xie Y, Zou J. Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4725-4730. [PMID: 30920004 DOI: 10.1002/jsfa.9713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 03/15/2019] [Accepted: 03/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Since microcapsule technology has a good protective effect on unstable bioactive substances, many studies have focused on exploring the best technical conditions for forming microcapsules. Modified starch is a microcapsule wall material with good emulsifying and film-forming properties. The objective of this work was to study the creep-recovery behavior of modified starch pastes for various creep time, shear stress and temperature. Furthermore, the effect of creep-recovery behavior on the morphology of microcapsules made of the modified starch was investigated. RESULTS The maximum creep compliance (Jmax ), instantaneous compliance (J0 ) and retardation compliance (J1 ) of modified starch increased proportionally with increasing creep time and shear stress but decreased with increasing temperature. The Newtonian viscosity (η0 ) increased with increasing creep time and temperature but decreased with increasing shear stress. The recovery rate of the modified starch pastes varied from 0.92 to 33.68% in the creep-recovery test conditions. Creep-recovery data could be well explained by a four-parameter Burgers model (R2 > 0.918). CONCLUSIONS Modified starch pastes exhibited time-, stress- and temperature-dependent creep-recovery behavior. The Jmax values of modified starch pastes were low(<0.20 Pa-1 ) and the η0 values high (>3.5 × 103 Pa s) for all test conditions. The results revealed the modified starch pastes had a good rigid network structure to resist deformation but recovery was difficult once deformation occurred. Microcapsules produced using the modified starch exhibited a small deformation with regular spheres and some dents, consistent with the results of creep-recovery tests. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chunyu Zhang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Junjun Zou
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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21
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Pająk P, Przetaczek-Rożnowska I, Juszczak L. Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. Int J Biol Macromol 2019; 138:441-449. [PMID: 31302126 DOI: 10.1016/j.ijbiomac.2019.07.074] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 07/10/2019] [Accepted: 07/10/2019] [Indexed: 01/12/2023]
Abstract
Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249-281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films.
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Affiliation(s)
- Paulina Pająk
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Kraków, Poland.
| | - Izabela Przetaczek-Rożnowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Kraków, Poland.
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Kraków, Poland.
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22
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Nie Y, Jin Y, Deng C, Xu L, Yu M, Yang W, Li B, Zhao R. Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1596986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yuanyang Nie
- Postdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuhui Jin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Chujun Deng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Linshuang Xu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingjun Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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23
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Nie Y, Zhang P, Deng C, Xu L, Yu M, Yang W, Zhao R, Li B. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough. Food Sci Nutr 2019; 7:2113-2122. [PMID: 31289659 PMCID: PMC6593381 DOI: 10.1002/fsn3.1054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 01/28/2023] Open
Abstract
Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat-flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and the effects of PEP and SPPE on the rheological and microstructural properties of dough were investigated. Farinographic assay results suggested that PEP significantly (p < 0.05) increased the water absorption of wheat flour but decreased the development time and stability of dough significantly (p < 0.05). Furthermore, it was capable of providing weaker extensographic characteristics and harder dough with the increasing of PEP addition levels. The dynamic oscillatory tests indicated that the PEP addition approximately increased the storage (G') and loss (G″) moduli in the entire frequency range, while the tan δ roughly decreased with the increasing of PEP addition levels, which could be attributed to the low solubility and strong water-trapping capacity of the dietary fiber in PEP. Due to the good water solubility and easy formation of hydrogen bonds, the addition of SPPE had inconsistent results with the PEP addition. The inner microstructure of dough showed that the continuity of gluten networks had been disrupted by PEP and SPPE addition and then resulted in a weaker extension and harder dough. This research could provide a foundation for the application of PEP in wheat-flour foods, and PEP addition levels of 2.5%-5.0% are recommended.
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Affiliation(s)
- Yuanyang Nie
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
- Postdoctoral Research BaseHenan Institute of Science and TechnologyXinxiangChina
| | - Penghui Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Chujun Deng
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Linshuang Xu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Mingjun Yu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Wei Yang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Renyong Zhao
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Bo Li
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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24
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Ali A, Ali S, Yu L, Liu H, Khalid S, Hussain A, Qayum MMN, Ying C. Preparation and characterization of starch‐based composite films reinforced by apricot and walnut shells. J Appl Polym Sci 2019. [DOI: 10.1002/app.47978] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Amjad Ali
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
- Department of Food and AgricultureKarakoram International University Gilgit 15100 Pakistan
| | - Sartaj Ali
- Department of Food and AgricultureKarakoram International University Gilgit 15100 Pakistan
| | - Long Yu
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
- Sino‐Singapore International Joint Research InstituteGuangzhou Knowledge City Guangzhou 510663 China
| | - Hongsheng Liu
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
- Sino‐Singapore International Joint Research InstituteGuangzhou Knowledge City Guangzhou 510663 China
| | - Saud Khalid
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
| | - Azhar Hussain
- Department of Food and AgricultureKarakoram International University Gilgit 15100 Pakistan
| | | | - Chen Ying
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
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25
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26
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Oliveira AV, da Silva APM, Barros MO, de sá M. Souza Filho M, Rosa MF, Azeredo HMC. Nanocomposite Films from Mango Kernel or Corn Starch with Starch Nanocrystals. STARCH-STARKE 2018. [DOI: 10.1002/star.201800028] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | - Matheus O. Barros
- Embrapa Agroindústria Tropical; R. Dra. Sara Mesquita, 2270,Fortaleza 60511-110 CE Brazil
| | | | - Morsyleide F. Rosa
- Embrapa Agroindústria Tropical; R. Dra. Sara Mesquita, 2270,Fortaleza 60511-110 CE Brazil
| | - Henriette M. C. Azeredo
- Embrapa Agroindústria Tropical; R. Dra. Sara Mesquita, 2270,Fortaleza 60511-110 CE Brazil
- Embrapa Instrumentação; R. 15 de Novembro, 1452, Caixa Postal 741,São Carlos CEP 13560-970 SP Brazil
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27
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Polycaprolactone nanocomposite reinforced by bioresource starch-based nanoparticles. Int J Biol Macromol 2017; 102:1304-1311. [DOI: 10.1016/j.ijbiomac.2017.05.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 04/26/2017] [Accepted: 05/05/2017] [Indexed: 11/18/2022]
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28
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Xu F, Hu H, Liu Q, Dai X, Zhang H. Rheological and microstructural properties of wheat flour dough systems added with potato granules. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1337791] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Xiaofeng Dai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China
- College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin, P.R. China
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29
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Ali A, Yu L, Liu H, Khalid S, Meng L, Chen L. Preparation and characterization of starch-based composite films reinforced by corn and wheat hulls. J Appl Polym Sci 2017. [DOI: 10.1002/app.45159] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Amjad Ali
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City; Guangzhou 510663 China
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Saud Khalid
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Linghan Meng
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Ling Chen
- Center for Polymer from Renewable Resources, School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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30
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Chang YY, Bi CH, Wang LJ, Li D, Adhikari B, Chen XD. Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0168] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Enzymatic hydrolysis of flaxseed protein (FP) was carried out using trypsin in order to obtain flaxseed protein hydrolysates possessing better antioxidative property and modified rheological properties. The antioxidative properties of hydrolysates were much higher than the unhydrolyzed flaxseed protein. The hydrolysis also significantly reduced the hydrodynamic diameter of the magnitude of zeta potential of the dispersions. The gelling point of the hydrolysates occurred earlier than the unhydrolyzed sample while the duration of hydrolysis (30–120 min) did not affect gelling point of the hydrolysates. Considerable decrease in the gel strength and the frequency dependence of gel strength were observed in gels produced using hydrolyzed flaxseed protein. The above findings indicate that hydrolysates possessing high degree of antioxidative properties. The gels produces from these hydrolysates will have fast gelling property and will produce gels with reasonable strength. Thus, flaxseed protein hydrolysates obtained from trypsin hydrolysis can be used in applications that require proteins with higher antioxidative properties but softer texture.
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31
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Bi CH, Li D, Wang LJ, Adhikari B. Effect of LBG on the gel properties of acid-induced SPI gels. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Razmkhah S, Razavi SMA, Mohammadifar MA, Ale MT, Gavlighi HA. Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties. Carbohydr Polym 2016; 153:14-24. [DOI: 10.1016/j.carbpol.2016.07.086] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 07/11/2016] [Accepted: 07/20/2016] [Indexed: 01/04/2023]
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33
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Fumed silica/polyurethane nanocomposites: effect of silica concentration and its surface modification on rheology and mechanical properties. IRANIAN POLYMER JOURNAL 2016. [DOI: 10.1007/s13726-016-0458-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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35
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Fan H, Ji N, Zhao M, Xiong L, Sun Q. Characterization of starch films impregnated with starch nanoparticles prepared by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated oxidation. Food Chem 2016; 192:865-72. [DOI: 10.1016/j.foodchem.2015.07.093] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 07/12/2015] [Accepted: 07/22/2015] [Indexed: 11/26/2022]
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36
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Fan H, Ji N, Zhao M, Xiong L, Sun Q. Interaction of bovine serum albumin with starch nanoparticles prepared by TEMPO-mediated oxidation. Int J Biol Macromol 2015; 78:333-8. [DOI: 10.1016/j.ijbiomac.2015.04.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 04/04/2015] [Accepted: 04/14/2015] [Indexed: 11/25/2022]
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37
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Liu F, Antoniou J, Li Y, Ma J, Zhong F. Effect of sodium acetate and drying temperature on physicochemical and thermomechanical properties of gelatin films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.009] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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Antoniou J, Liu F, Majeed H, Zhong F. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.023] [Citation(s) in RCA: 160] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Hao A, Chen Y, Chen JY. Creep and recovery behavior of kenaf/polypropylene nonwoven composites. J Appl Polym Sci 2014. [DOI: 10.1002/app.40726] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ayou Hao
- Materials Science and Engineering Program; The University of Texas at Austin; Austin Texas 78712
| | - Yizhuo Chen
- College of Textiles, North Carolina State University; Raleigh North Carolina 27695
| | - Jonathan Y. Chen
- Materials Science and Engineering Program; The University of Texas at Austin; Austin Texas 78712
- School of Human Ecology; The University of Texas at Austin; Austin Texas 78712
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41
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Bi CH, Li D, Wang LJ, Gao F, Adhikari B. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.040] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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