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Mo X, Zhu H, Yi C, Deng Y, Yuan J. Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening. Int J Biol Macromol 2024; 269:131738. [PMID: 38670177 DOI: 10.1016/j.ijbiomac.2024.131738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties. This study focused on analyzing the rheological properties and starch fine structure, as well as the related biosynthetic enzymes of indica rice during the after-ripening process. The results showed that after-ripened rice exhibited increased elastic modulus (G') and viscous modulus (G″), accompanied by a decrease in the loss tangent (Tan δ), indicating an enhancement in viscoelasticity and the gel network structure. Moreover, the proportions of amylopectin super long chains (DP 37-60) decreased, while those of medium chains (DP 13-24 and DP 25-36) or short chains (DP 6-12) of amylopectin increased. Additionally, the activities of starch branching enzyme (SBE) and starch debranching enzyme (DBE) declined over the after-ripening period. Pearson correlation analysis revealed that the rheological properties of after-ripened rice were correlated with the chain length distribution (CLD) of starch, which, in turn, was associated with its related endogenous enzymes. These findings provied new insights into understanding the quality changes of after-ripened indica rice.
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Affiliation(s)
- Xiya Mo
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Hong Zhu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
| | - Cuiping Yi
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China.
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jieyao Yuan
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, PR China
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2
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Qu L, Zhao Y, Li Y, Lv H. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor. Foods 2024; 13:471. [PMID: 38338606 PMCID: PMC10855601 DOI: 10.3390/foods13030471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma of fat and mushroom, and its contents were higher at 15 °C and 20 °C. These findings could serve as a valuable reference for storing high-moisture japonica brown rice under low temperature conditions as well as for investigating the flavor characteristics of cooked brown rice derived from this variety.
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Affiliation(s)
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450000, China; (L.Q.); (Y.L.); (H.L.)
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Mao S, Zhou Y, Song B, Wu Y, Wang Y, Wang Y, Liu Y, Xu X, Zhao C, Liu J. Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels. Foods 2024; 13:207. [PMID: 38254508 PMCID: PMC10814094 DOI: 10.3390/foods13020207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 01/06/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave intermittent powers (900 W, 1800 W, 2700 W, and 3600 W) on the structural and functional properties of zein in corn kernels. The results showed that microwave drying could increase the thermal stability of zein in corn kernels. The solubility, emulsification activity index, and surface hydrophobicity increased under 1800 W drying power, which was due to the unfolding of the molecular structure caused by the increase in the content of irregular structure and the decrease in the value of particle size. At a drying power of 2700 W, there was a significant increase in grain size values and β-sheet structure. This proves that at this time, the corn proteins in the kernels were subjected to the thermal effect generated by the higher microwave power, which simultaneously caused cross-linking and aggregation within the proteins to form molecular aggregates. The solubility, surface hydrophobicity, and other functional properties were reduced, while the emulsification stability was enhanced by the aggregates. The results of the study can provide a reference for the in-depth study of intermittent corn microwave drying on a wide range of applications of zein in corn kernels.
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Affiliation(s)
- Sining Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuhan Zhou
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Bin Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yuzhu Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
| | - Yu Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yiran Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Yanjia Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Xiuying Xu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.M.); (Y.Z.); (B.S.); (Y.W.); (Y.W.); (Y.L.); (X.X.); (C.Z.)
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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Wang Y, Liu C, Lang H, Hu Z, Wang X, Yang Z, Wang Z, Guo Z, Jiang L. Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates. Food Chem X 2023; 19:100861. [PMID: 37780258 PMCID: PMC10534243 DOI: 10.1016/j.fochx.2023.100861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/26/2023] [Accepted: 08/31/2023] [Indexed: 10/03/2023] Open
Abstract
This research explored microwave treatment impact on the structuro-functional aspects of oxidized soy protein aggregates (OSPI). Data showed that oxidative treatment promoted the formation of high molecular weight aggregates through hydrophobic interactions, thereby disrupting the structure of natural soy protein isolates (SPI). Microwave treatment for an appropriate time (≤30 s) caused the molecular structure of OSPI to open up and reduction in molecular weight and disulfide bond content, while absolute zeta potential increased. These modifications increased emulsifying capacity of OSPI, as well as the interfacial adsorption of protein. Longer microwave treatment times (>30 s) caused OSPI to exhibit a tendency to aggregate in TEM and CLSM images. It indicated the appropriate microwave electromagnetic field effect and microwave heating effect could coordinatively regulate soy protein functional properties by modifying their aggregation behavior. The results provided new ideas for reducing resource waste, and further expanding soy protein application in the food industry.
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Affiliation(s)
- Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huiyuan Lang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinyue Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zongrui Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
- Shandong Yuwang Ecological Food Industry Co., Ltd., Fuhua Street, High Tech Development Zone, 251206 Yucheng City, Shandong Province, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
- College of Food Science and Technology, Hainan University, Haikou 570228, China
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5
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Wang J, He Y, Li X, Xie Y, Wang X, Zhu D, Liu H. Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4850-4857. [PMID: 36917022 DOI: 10.1002/jsfa.12553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/10/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect of soybean soluble polysaccharides (SSPS) on instant rice and the possible interaction between SSPS and high-moisture starch products. RESULTS We studied the effects of SSPS on the retrogradation of instant rice, using hardness as an index. The optimal amount of SSPS was 0.2%. Hardness, enthalpy, relative crystallinity, and full width at half maximum values were lower in the SSPS-treated group than in the control group (no SSPS) during storage. The weight loss rate of instant rice had the following trend: SSPS-treated group (0 day) < control group (0 day) < SSPS-treated group (28 days) < control group (28 days). The lower the weight loss rate, the lower was the material loss. Scanning electron microscopy results showed that the gaps between starch granules were less obvious in the control group than in the SSPS-treated group during storage. The SSPS-treated group presented a starch network with uniform chambers. SSPS might compete with starch molecules for water absorption, thereby improving water retention and limiting starch retrogradation. CONCLUSION The results showed that adding SSPS to instant rice could effectively inhibit starch retrogradation, because the interaction of SSPS and amylopectin side chains inhibited the crosslinking of starch molecules through hydrogen bonds, which hindered the formation of ordered structures. It was helpful to understand the anti-retrogradation mechanism of SSPS during the storage of instant rice, and provided the basis for the industrial production of high-water-content starch foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jian Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yutang He
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Xuyang Li
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
| | - Yumei Xie
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Xinran Wang
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - He Liu
- College of Food Science and Engineering, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou, China
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6
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Zhong Y, Zhang Y, Zhu Z, Wang Y, Zeng Z, Liu C. Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zhong Y, Zhang Y, Liu X, Liu C, Wu J, Huang H, Zhang P, Zeng Z. Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02977-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Luo S, Zhou B, Cheng L, Huang J, Zou P, Zeng Y, Huang S, Chen T, Liu C, Wu J. Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice. Food Chem 2022; 386:132757. [PMID: 35367802 DOI: 10.1016/j.foodchem.2022.132757] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 03/13/2022] [Accepted: 03/19/2022] [Indexed: 11/04/2022]
Abstract
Extruded instant rice (EIR) could not maintain an intact grain morphology during cooking, which seriously affected its cooking quality. The problem was solved by pre-fermentation of rice flour for 5-10 days. Consequently, the cooking loss was significantly reduced, while the hardness, stickiness and water absorption of EIR were significantly increased. The mechanism was that the gel network of EIR was strengthened by the following ways: (1) pre-fermentation significantly increased the total starch and amylose contents of rice flour due to the dissolution or leaching of lipids, ash and soluble proteins into the fermentation broth; (2) pre-fermentation degraded the amorphous region of starch granules by enzymes and organic acids, resulting in a molecular structure with lower polydispersity index and molecular weight, and higher proportion of long- and ultra-long branched chains of amylopectin. This kind of molecular structure was conducive to the formation of ordered double helix structures and strong gel network.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Bingbing Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Lanlan Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jingyi Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Pei Zou
- Jiangxi Biological Vocational College, No. 608 Nanlian Road, Nanchang 330200, China
| | - Yingying Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Shijin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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Zhang Z, Zhang B, Zhu L, Zhao W. Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment. Foods 2022; 11:foods11121723. [PMID: 35741921 PMCID: PMC9222805 DOI: 10.3390/foods11121723] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment. A microstructure analysis demonstrated that the RF treatment caused starch gelatinization and protein denaturation in rice grains with an increasing treatment time. After the RF treatment, indica and japonica rice (IR and JR) remained as A-type crystals, with the formation of an amylose–lipid complex. In contrast, the crystalline structure of waxy rice (WR) was disrupted. The RF treatment led to a decrease in crystallinity and short-range ordered structures. However, the DSC results indicated that the RF treatment enhanced the To, Tp, and Tc of IR and JR. The RF treatment resulted in an increase in the resistant starch (RS) of IR and JR, thereby reducing the digestibility. In addition, the pasting profiles of IR and JR after RF treatment were reduced with the increase in treatment time, while the RF-treated WR showed an opposite trend. The storage modulus (G′) and loss modulus (G″) of all samples after the RF treatment obviously increased compared to the control.
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Affiliation(s)
- Zhenna Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Bin Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
| | - Lin Zhu
- Key Laboratory of Preservation Engineering of Agricultural Products, Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China;
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.Z.); (B.Z.)
- Correspondence:
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10
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Li X, He Y, Wang J, Liu H. Effect of fructooligosaccharides on retrogradation of instant rice. STARCH-STARKE 2022. [DOI: 10.1002/star.202200061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xuyang Li
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Yutang He
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - Jian Wang
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
| | - He Liu
- College of Food Science and Technology Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China
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11
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Wu J, Xu S, Yan X, Zhang X, Xu X, Li Q, Ye J, Liu C. Effect of Homogenization Modified Rice Protein on the Pasting Properties of Rice Starch. Foods 2022; 11:foods11111601. [PMID: 35681350 PMCID: PMC9180377 DOI: 10.3390/foods11111601] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 01/21/2023] Open
Abstract
Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products.
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Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xiaoyan Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
| | - Xingfeng Xu
- Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Qian Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China;
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
- Correspondence:
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (J.W.); (S.X.); (X.Y.); (X.Z.); (C.L.)
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12
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Lin H, Jiang H, Adade SYSS, Kang W, Xue Z, Zareef M, Chen Q. Overview of advanced technologies for volatile organic compounds measurement in food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8226-8248. [PMID: 35357234 DOI: 10.1080/10408398.2022.2056573] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food quality and nutrition have received much attention in recent decades, thanks to changes in consumer behavior and gradual increases in food consumption. The demand for high-quality food necessitates stringent quality assurance and process control measures. As a result, appropriate analytical tools are required to assess the quality of food and food products. VOCs analysis techniques may meet these needs because they are nondestructive, convenient to use, require little or no sample preparation, and are environmentally friendly. In this article, the main VOCs released from various foods during transportation, storage, and processing were reviewed. The principles of the most common VOCs analysis techniques, such as electronic nose, colorimetric sensor array, migration spectrum, infrared and laser spectroscopy, were discussed, as well as the most recent research in the field of food quality and safety evaluation. In particular, we described data processing algorithms and data analysis captured by these techniques in detail. Finally, the challenges and opportunities of these VOCs analysis techniques in food quality analysis were discussed, as well as future development trends and prospects of this field.
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Affiliation(s)
- Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Hao Jiang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | | | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Zhaoli Xue
- School of Chemistry and Chemical Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Jiangsu, P. R. China
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13
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Li S, Liu H, Zheng Q, Hu N, Zheng M, Liu J. Effects of Soluble and Insoluble Dietary Fiber from Corn Bran on Pasting, Thermal, and Structural Properties of Corn Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100254] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Sheng Li
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
| | - Huimin Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
| | - Qihang Zheng
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
| | - Nannan Hu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
| | - Mingzhu Zheng
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 P.R.China
- National Engineering Laboratory of Wheat and Corn Deep Processing Jilin Agricultural University Changchun 130118 P.R. China
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The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Relationship between starch digestibility and physicochemical properties of aged rice grain. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106810] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Panda BK, Panigrahi SS, Mishra G, Shrivastava SL. Microwave-Assisted Hydration of Freshly Harvested Paddy (Oryza sativa L.): Process Development Based on Soaking Characterization and Energy Utilization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02682-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yi C, Zhu H, Zhang Y, Wu S, Bao J. The role of indica starch in the mechanism of formation of fresh rice noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106444] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Yang Y, Hu W, Xia Y, Mu Z, Tao L, Song X, Zhang H, Ni B, Ai L. Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology. Front Microbiol 2020; 11:580247. [PMID: 33281774 PMCID: PMC7691429 DOI: 10.3389/fmicb.2020.580247] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 09/22/2020] [Indexed: 11/13/2022] Open
Abstract
Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.
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Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.,School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Wuyao Hu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiyong Mu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Leren Tao
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- Shanghai Jinfeng Wine Co., Ltd., Shanghai, China
| | - Bin Ni
- Shanghai Jinfeng Wine Co., Ltd., Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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