1
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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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2
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Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure. Food Chem 2023; 404:134770. [DOI: 10.1016/j.foodchem.2022.134770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/18/2022]
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3
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Zhu Y, Nie Y, Lu Y, Ye T, Jiang S, Lin L, Lu J. Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Zheng Y, Jiang L, Zhang CZ, Huang GQ, Guo LP, Xiao JX. Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles. Foods 2022; 11:3392. [PMID: 36360005 PMCID: PMC9658455 DOI: 10.3390/foods11213392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/20/2022] [Accepted: 10/25/2022] [Indexed: 09/08/2024] Open
Abstract
The anthocyanins in black rice extract (BRA) are sensitive to metallic ions, which restrict its application in the coloration of steamed cold noodles in China that uses tap water as the solvent. Food-grade chelators were added to check if they could increase the stability of BRA. The results indicated that the color decay of BRA in tap water was mainly caused by Fe3+, Cu2+, and Fe2+, and the addition of chelators could effectively antagonize this effect. Coloration with the BRA solution containing the optimized chelator formulation of 0.01% ethylenediaminetetraacetic acid disodium, 0.08% sodium hexametaphosphate, and 0.064% sodium tartrate conferred comparable appearance and chromatic attributes with those of the noodle colored by deionized water-dissolved BRA. The steamed cold noodles colored by the chelators-containing BRA exhibited increased springiness and decreased starch retrogradation, and possessed potential health functions due to its slightly increased resistant starch content and markedly enhanced antioxidant capacity. Hence, the addition of chelators is a feasible way to increase the color stability of BRA in tap water, and the chelators-supplemented BRA could be used to produce steamed cold noodles with attractive color and health benefits.
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Affiliation(s)
- Yi Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ling Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chun-Zhi Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Li-Ping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China
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5
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Tan H, Tan T, Easa AM. The Use of Salt Substitutes to replace Sodium Chloride in Food Products: A Review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui‐Ling Tan
- School of Hospitality and Service Management Sunway Universiti 47500 Petaling Jaya Selangor Malaysia
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
- Renewable Biomass Transformation Cluster School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
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6
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Zhao TT, Guo XN, Zhu KX. Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles. Food Chem 2022; 384:132481. [DOI: 10.1016/j.foodchem.2022.132481] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/27/2022] [Accepted: 02/14/2022] [Indexed: 11/24/2022]
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7
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Obadi M, Zhang J, Xu B. The role of inorganic salts in dough properties and noodle quality—A review. Food Res Int 2022; 157:111278. [DOI: 10.1016/j.foodres.2022.111278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/16/2022] [Accepted: 04/19/2022] [Indexed: 11/16/2022]
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8
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Exploring the Role of Acacia ( Acacia seyal) and Cactus ( Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes. Foods 2022; 11:foods11091208. [PMID: 35563930 PMCID: PMC9105275 DOI: 10.3390/foods11091208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel’s textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake’s volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.
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9
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Liu B, Zhang N, Yang J, Sun W, Zhang R, Zheng X, Wang Z, Siebert HC, Han J. Preparation, Characterization, Evaluation of Neuroprotective Effect, and Related Mechanisms of Phosphatidylserine Emulsion in 5- and 12-Week Old Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1852-1864. [PMID: 35107277 DOI: 10.1021/acs.jafc.1c07403] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Phosphatidylserine (PS) improves learning and memory capacity. In this study, PS formulation was optimized by a response surface methodology. Moreover, we found that PS not only functions as a biologically active component in food preparations but also improves the emulsion's physical stability. Our results showed that the PS emulsions are characterized by a smaller particle size, higher ζ-potential (negative), higher viscosity, and lower surface tension and centrifugal stability constants than the emulsion without PS. Furthermore, we explored the neuroprotective effects of PS emulsion and its underlying mechanisms. Treatment with 2% (w/w) PS emulsion for three months enhanced spatial learning and memory in 5- and 12-week old mice in the Morris water maze test. Western-blotting analysis displayed that the 2% (w/w) PS emulsion treated group upregulated BDNF, TrkB, PSD95, mTOR, MBP, and ErbB4 expression in the hippocampus of 5- and 12-week old mice. Reverse transcription polymerase chain reaction (RT-PCR) analysis revealed elevated Nrg-1 and ErbB4 mRNA expression in the 2% (w/w) PS emulsion treated groups, and high Nrg-1 and ErbB4 expression levels were associated with better myelination. In conclusion, we reported PS emulsions with high stability and high bioavailability. Meanwhile, 2% (w/w) PS emulsion enhances learning, memory, and myelination in mice by activating the BDNF/TrkB and Nrg-1/ErbB4 signaling.
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Affiliation(s)
- Bingyi Liu
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ning Zhang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
- RI-B-NT - Research Institute of Bioinformatics and Nanotechnology, Schauenburgerstr.116, 24118 Kiel, Germany
| | - Junrong Yang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Wei Sun
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
| | - Ruiyan Zhang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
- RI-B-NT - Research Institute of Bioinformatics and Nanotechnology, Schauenburgerstr.116, 24118 Kiel, Germany
| | - Xuexing Zheng
- Department of Virology, School of Public Health, Shandong University, Jinan 250012, China
| | - Zhengping Wang
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
- Liaocheng High-Tech Biotechnology Co., Ltd., Liaocheng 252059, China
| | - Hans-Christian Siebert
- RI-B-NT - Research Institute of Bioinformatics and Nanotechnology, Schauenburgerstr.116, 24118 Kiel, Germany
| | - Jun Han
- Institute of Biopharmaceutical Research, Liaocheng University, Liaocheng 252059, China
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10
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Chen J, Cui Y, Ma Y, Zhang S. The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrate. Carbohydr Polym 2022; 277:118849. [PMID: 34893259 DOI: 10.1016/j.carbpol.2021.118849] [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: 09/01/2021] [Revised: 10/11/2021] [Accepted: 11/01/2021] [Indexed: 11/02/2022]
Abstract
The present study found that sodium phosphate dibasic dodecahydrate (Na2HPO4) was capable of inducing the gelation of thiolated citrus high-methoxyl pectin (TCHMP). TCHMP was synthesized by amidation of citrus high-methoxyl pectin. The gel formation exhibited an obvious concentration-dependence, including TCHMP and Na2HPO4 concentration. For Na2HPO4-induced TCHMP gels (TCHMPGs), gel strength and water holding capacity (WHC) increased, while the microcellular network structure was more compact with the increase of TCHMP and Na2HPO4 concentration. Dynamic viscoelastic experiment showed when Na2HPO4 concentration was more than or equal to 0.5 mol/L, TCHMP sols could be transferred into gels within 30 min. Crystal property was not changed while thermal stability was improved after phase transition. Gelling forces analysis indicated that disulfide bonds were the main interaction forces in TCHMPGs. Consequently, TCHMPGs were covalently crosslinked and exhibited satisfactory gel performance. The results provide a theoretical basis for the formation of gels by Na2HPO4 induced TCHMP.
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Affiliation(s)
- Jinfeng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China.
| | - Yanli Cui
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, People's Republic of China; Gansu Provincial Key Laboratory of Aridland Crop Science, Lanzhou 730070, Gansu, People's Republic of China.
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11
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Zhang Y, Guo X, Xiong H, Zhu T. Effect of modified soy protein isolate on dough rheological properties and noodle qualities. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yingying Zhang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Xingfeng Guo
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Haoran Xiong
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Tingwei Zhu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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12
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Ji X, Zeng C, Yang D, Mu S, Shi Y, Huang Y, Lee BH, Li D, Li X. Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Xu F, Chen J, Ren J, Liu S, Wang L, Wang Y. Effect of sodium carbonate on rheological, structural, and sensory properties of wheat dough and noodle. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fei Xu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jia‐Ying Ren
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Shu‐Hang Liu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Lei Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yuan‐hui Wang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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14
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Yang J, Lee J, Sung J. Influence of acid treatment on flavonoid content and biological activity in tartary buckwheat grains and its application for noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111488] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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15
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Effect of phosphate salts on the gluten network structure and quality of wheat noodles. Food Chem 2021; 358:129895. [PMID: 33933957 DOI: 10.1016/j.foodchem.2021.129895] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/08/2021] [Accepted: 04/16/2021] [Indexed: 11/22/2022]
Abstract
The effects of three phosphate salts (PS) on the secondary structure, microstructure of gluten, rheological properties of dough and water status of noodles were investigated to determine the mechanisms underlying the changes in the quality of noodles. Changes in the secondary structure detected were the increased number of β-sheet and decreased number of random coil structures. PS reduced the content of free sulfhydryl (SH) and increased the content of disulfide (SS) bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the band density of the high molecular regions of the gluten was reduced. The results showed that adding PS induced a more compact microstructure and improved the G' and G'' values of the dough. After adding PS, the water-solids interaction in noodles was enhanced by the decreased water mobility. It was concluded that PS promoted the water holding capacity of the noodles and strengthened the gluten network.
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16
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Yang H, Fu Y, Zhang Y, Zhou J, Wang D, Gao Z, Ke Y, Lv Q, Ding B, Wang X. Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15040] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Heng Yang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yang Fu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang410400China
| | - Jian Zhou
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Danfeng Wang
- Eontop Healthy Salt Production Co., Ltd. Yicheng432400China
| | - Zhen Gao
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yuan Ke
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Qingyun Lv
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Beibei Ding
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Xuedong Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
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17
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Alimov U, Zhao K, Hu J, Guo Y, Meng L, Pan X, Deng T. Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa. Food Chem 2021; 352:129410. [PMID: 33677210 DOI: 10.1016/j.foodchem.2021.129410] [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: 02/11/2020] [Revised: 01/31/2021] [Accepted: 02/16/2021] [Indexed: 10/22/2022]
Abstract
The purpose of this exploration was to determine the density and volumetric properties of the aqueous solution of Na2H2P2O7 with the molality varied from 0.08706 to 0.88402 mol·kg-1 measured at temperature intervals of 5 K from 283.15 to 363.15 K at 101.325 kPa using Anton Paar Digital vibrating-tube densimeter. The thermal expansion coefficient (α), apparent molar volume (VΦ), expansibility (ϕE), and partial molar volume (VB) of Na2H2P2O7 (aq) against temperature and molality have been evaluated from density data. On the basis of Pitzer ion-interaction apparent molar volume theory, the Pitzer single-salt parameters (βM,X0v, βM,X1v, βM,X2v and CM,Xv, MX = Na2H2P2O7), and their correlation coefficients ai of the temperature-dependence formula f (i, p, T) = a1 + a2ln(T/298.15) + a3(T - 298.15) + a4/(620 - T) + a5/(T - 227) for Na2H2P2O7 were obtained for the first time. It was revealed that predicted apparent molar volumes agreed well with the experimental values indicating the single salt parameters and the temperature-dependent formula are reliable.
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Affiliation(s)
- Umarbek Alimov
- State Key Laboratory of Food Safety and Nutrition, Tianjin Key Laboratory of Marine Resources and Chemistry, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, PR China; Institute of General and Inorganic Chemistry, Academy of Sciences of the Republic of Uzbekistan, 77, Mirzo Ulugbek, Tashkent 100170, Uzbekistan
| | - Kaiyu Zhao
- State Key Laboratory of Food Safety and Nutrition, Tianjin Key Laboratory of Marine Resources and Chemistry, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Jiayin Hu
- State Key Laboratory of Food Safety and Nutrition, Tianjin Key Laboratory of Marine Resources and Chemistry, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yafei Guo
- State Key Laboratory of Food Safety and Nutrition, Tianjin Key Laboratory of Marine Resources and Chemistry, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Lingzong Meng
- School of Chemistry Engineering, Linyi University, Linyi 276000, PR China
| | - Xiuyun Pan
- Hubei Yixin Salt Industry Technology Research Institute Co. LTD, Xiaogan 432400, PR China
| | - Tianlong Deng
- State Key Laboratory of Food Safety and Nutrition, Tianjin Key Laboratory of Marine Resources and Chemistry, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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18
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Li S, Luo J, Zhou X, Li X, Wang F, Liu Y. Identification of characteristic proteins of wheat varieties used to commercially produce dried noodles by electrophoresis and proteomics analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103685] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Guo J, Fang G, Wang S, Wang J. Quartz crystal microbalance sensor based on 11-mercaptoundecanoic acid self-assembly and amidated nano-titanium film for selective and ultrafast detection of phosphoproteins in food. Food Chem 2020; 344:128656. [PMID: 33234435 DOI: 10.1016/j.foodchem.2020.128656] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 11/12/2020] [Accepted: 11/12/2020] [Indexed: 11/27/2022]
Abstract
A novel quartz crystal microbalance (QCM) sensor for trace-phosphoprotein ultrafast detection was constructed based on the bridge interactions between the NH2-TiO2 sites enriched on Au-electrode and phosphate groups. Herein, 11-mercaptoundecanoic acid (MUA) modified by Au-S bond acted as carrier for immobilizing NH2-TiO2. Functionalized NH2-TiO2 to absorb phosphoproteins. Under the optimal conditions, the proposed sensor showed a linear frequency shift to the concentration of α-casein ranging from 1.0 × 10-3 to 1.0 mg mL-1 with a low detection limit of 5.3 × 10-6 mg mL-1 (S/N = 3), and the limit of quantitation was 0.001 mg mL-1. Compared with traditional Ti4+-IMAC/MOAC-system, the analysis process of NH2-TiO2/MUA/AuE-QCM sensor was simpler and faster which could complete within 5 min. Additionally, the constructed biosensor was successfully used for the non-fat milk and chicken egg white. This proposed sensor presents a great prospective strategy for the evaluation of the nutrition in different foods.
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Affiliation(s)
- Jianping Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, PR China
| | - Guozhen Fang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, PR China
| | - Shuo Wang
- Medical College, Nankai University, No.38 Tongyan Road, Jinnan District, Tianjin 300350, PR China
| | - Junping Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, PR China.
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20
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Guo J, Li S, Wang S, Wang J. Determination of Trace Phosphoprotein in Food Based on Fluorescent Probe-Triggered Target-Induced Quench by Electrochemiluminescence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12738-12748. [PMID: 33107726 DOI: 10.1021/acs.jafc.0c05308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Evaluation of the nutrition and determination of phosphoproteins is of great importance in different foods as aberrant phosphorylation changes many biological processes and can relate to health conditions. In this study, an ultrafast (5 min) and sensitive electrochemiluminescence (ECL) sensor was innovatively fabricated for the determination of phosphoproteins in foods on the basis of fluorescent probe NH2-TiO2/upconversion nanomaterials (UCNPs). Impressively, the ECL intensity of NH2-TiO2/UCNPs-rGO/GCE was remarkably enhanced by 29 times. Furthermore, the photoactive NH2-TiO2 layer provided not only specific selectivity but also a large surface area as well as an unprecedented photocatalytic activity for the NH2-TiO2/UCNPs-rGO/GCE ECL sensor (TIECLS), which could serve as an identification element for trace phosphoproteins. Under optimal conditions, the TIECLS achieved a relatively low detection limit of 9.2 × 10-5 mg/mL (S/N = 3). Practical application of this TIECLS was carried out in different food samples with satisfying results, which were validated by laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS).
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Affiliation(s)
- Jianping Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, P.R. China
| | - Shijie Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, P.R. China
| | - Shuo Wang
- Medical college, Nankai University, No. 38 Tongyan Road, Jinnan District, Tianjin 300350, P.R. China
| | - Junping Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, 29 The Thirteenth Road, Tianjin Economy and Technology Development Area, Tianjin 300457, P.R. China
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Zhang H, Chen G, Liu M, Mei X, Yu Q, Kan J. Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle. ULTRASONICS SONOCHEMISTRY 2020; 67:105135. [PMID: 32330688 DOI: 10.1016/j.ultsonch.2020.105135] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 04/09/2020] [Accepted: 04/16/2020] [Indexed: 06/11/2023]
Abstract
In this study, the influence of multi-frequency ultrasound irradiation on the functional properties and structural characteristics of gluten, as well as the textural and cooking characteristics of the noodles were investigated. Results showed that the textural and cooking characteristics of noodles that contain less gluten pretreated by multi-frequency ultrasonic were ultrasonic frequency dependent. Moreover, the noodles that contain a smaller amount of sonicated gluten could achieve the textural and cooking quality of commercial noodles. There was no significant difference in the cooking and texture characteristics between commercial noodles and noodles with 12%, 11%, and 10% gluten pretreated by single-frequency (40 kHz), dual-frequency (28/40 kHz), and triple-frequency sonication (28/40/80 kHz), respectively. Furthermore, the cavitation efficiency of triple-frequency ultrasound was greater than that of dual-frequency and single-frequency. As the number of ultrasonic frequencies increased, the solubility, water holding capacity and oil holding capacity of gluten increased significantly (p < 0.05), and the particle size was reduced from 197.93 ± 5.28 nm to 110.15 ± 2.61 nm. Furthermore, compared to the control group (untreated), the UV absorption and fluorescence intensity of the gluten treated by multi-frequency ultrasonication increased. The surface hydrophobicity of gluten increased from 8159.1 ± 195.87 (untreated) to 11621.5 ± 379.72 (28/40/80 kHz). Raman spectroscopy showed that the α-helix content of all sonicated gluten protein samples decreased after sonication, while the β-sheet and β-turn content increased, and tryptophan and tyrosine residues were exposed. Through scanning electron microscope (SEM) analysis, the gluten protein network structure after ultrasonic treatment was loose, and the pore size of the gluten protein network increased from about 10 μm (untreated) to about 26 μm (28/40/80 kHz). This work elucidated the effect of ultrasonic frequency on the performance of gluten, indicating that with increasing frequency combination increases, the ultrasound effect became more pronounced and protein unfolding increased, thereby impacting the functional properties and the quality of the final product. This study provided a theoretical basis for the application of multi-frequency ultrasound technology in the modification of gluten protein and noodle processing.
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Affiliation(s)
- Hongxin Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China.
| | - Min Liu
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Xiaofei Mei
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Qingqing Yu
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
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Jia F, Ma Z, Hu X. Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition. Int J Biol Macromol 2020; 150:605-616. [DOI: 10.1016/j.ijbiomac.2020.02.101] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 02/09/2020] [Accepted: 02/10/2020] [Indexed: 11/24/2022]
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Huang Z, Wang JJ, Chen Y, Wei N, Hou Y, Bai W, Hu SQ. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities. Food Chem 2020; 317:126452. [PMID: 32106008 DOI: 10.1016/j.foodchem.2020.126452] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022]
Abstract
A new water-soluble resistant dextrin (WSRD), fabricated by thermal-acid treatment following amylase hydrolysis from corn starch, was expected to strengthen the dietary fibers intake of flour products. This study was to investigate the effects of WSRD on flour processing quality, and further dissect its improvement mechanisms by farinographic and rheological analysis, SDS-PAGE, Fourier transform infrared spectroscopy, texture analyzer, etc. Results showed that WSRD greatly improved the viscoelasticity and strength of dough, which was predominantly contributed by its formation of gel-like networks. Meanwhile, the WSRD-induced increase of gluten aggregates and β-sheet conformation provided the structural basis for enhancing dough quality. Notably, WSRD greatly promoted the sensory appearance and crumb quality of baked breads. Moreover, the WSRD-treated breads resisted the hydrolysis of digestive fluid and enzymes. Therefore, WSRD can strengthen the processing qualities and nutritional values of flour products, which will broaden the application of the novel dietary fiber in flour industry.
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Affiliation(s)
- Zheng Huang
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jing Jing Wang
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science and Technology, Foshan University, Foshan 528000, China
| | - Yu Chen
- Guangdong Food Industry Research Institute Co Ltd, Guangzhou 511400, China
| | - Na Wei
- Guangdong Food Industry Research Institute Co Ltd, Guangzhou 511400, China
| | - Yi Hou
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Weidong Bai
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Song-Qing Hu
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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