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Qiu S, Yao K, Sun J, Liu S, Song X. Impact of fermentation by Saccharomyces Cerevisiae on the macronutrient and in vitro digestion characteristics of Chinese noodles. Food Chem 2025; 462:140967. [PMID: 39208726 DOI: 10.1016/j.foodchem.2024.140967] [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: 03/19/2024] [Revised: 08/15/2024] [Accepted: 08/21/2024] [Indexed: 09/04/2024]
Abstract
This study examined the impact of live bread yeast (Saccharomyces cerevisiae) on the nutritional characteristics of Asian dried noodles. Micronutrient analysis of fermented noodles revealed a 6.9% increase in the overall amino acid content, a 37.1% increase in the vitamin B content and a 63.0% decrease in the phytic acid level. Molecular weight analysis of starch and protein contents revealed moderate decrease in the fermented noodles. The in vitro digestion of fermented noodles showed a slightly faster initial acidification, four-fold decrease in the initial shear viscosity (from 8.85 to 1.94 Pa·s). The initial large food particle count (>2 mm diameter) was 19.5% lower in the fermented noodles. The fermented noodles contained slightly higher free sugar content (73.5 mg g-1 noodle) during the gastric digestion phase. The overall nutrition and digestion results indicate nutritional improvement and digestion-easing attributes in the fermented noodles.
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Affiliation(s)
- Shoukuan Qiu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Ke Yao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Jingwei Sun
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Shuhang Liu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Xiaoyan Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, China.
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2
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Cai M, Zhang Y, Cao H, Li S, Zhang Y, Huang K, Song H, Guan X. Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties. Carbohydr Polym 2024; 343:122412. [PMID: 39174077 DOI: 10.1016/j.carbpol.2024.122412] [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: 04/25/2024] [Revised: 06/04/2024] [Accepted: 06/16/2024] [Indexed: 08/24/2024]
Abstract
As one of the crucial components of the food system, starch can be hydrolyzed into glucose after gastrointestinal digestion, so regulating its digestive properties is vital for maintaining health. Microwaves can promote the rearrangement of intramolecular structure of starch, thus improving its physicochemical properties, enhancing its slowly digestible features, and expanding its scope of application. This review zooms in describing recent research results concerning the effects of microwave treatment on the multi-scale structure and physicochemical properties of starch and summarizing the patterns of these changes. Furthermore, the changes in starch structure, resistant starch content, and glycemic index after digestion are pointed out to gain an insight into the enhancement of starch slowly digestible properties by microwave treatment. The resistance of starch to enzymatic digestion may largely hinge on the specific structures formed during microwave treatment. The multi-level structural evolutions of starch during digestion endow it with the power to resist digestion and lower the glycemic index. The properties of starch dictate its application, and these properties are highly associated with its structure. Consequently, understanding the structural changes of microwave-modified starch helps to prepare modified starch with diversified varieties and functional composites.
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Affiliation(s)
- Mengdi Cai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Ying Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai, China.
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3
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Xing X, Song Y, Yang Y, Tang N, Pan L, Wang Y, Chen Q, Gao H, Ni K, Sun Y, Shen L, Shen W, Ding J, Yang Y. The structural properties of "Huilou" yam starch fermented with five microbial species. Int J Biol Macromol 2024; 280:135955. [PMID: 39322149 DOI: 10.1016/j.ijbiomac.2024.135955] [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: 06/08/2024] [Revised: 09/04/2024] [Accepted: 09/21/2024] [Indexed: 09/27/2024]
Abstract
In this study, we employed two lactic acid bacterial species, two yeast species, and Bacillus amyloliquefaciens to ferment "Huilou" yam starch. The aim was to explore the effects of fermentation time and microbial species on the structural properties of yam starch. The results showed that fermentation caused an increase in relative crystallinity (29.23 %-37.98 %) compared with native starch (25.69 %). The fermentation process altered the thermal properties of yam starch, leading to higher enthalpy of gelatinization values compared with unfermented starch. Notably, an absorption peak of native starch shifted from 992 cm-1 to 1015 cm-1 upon 2-day fermentation by Bacillus amyloliquefaciens and 5-day fermentation by Lactobacillus plantarum or Pediococcus pentococcus, associated with an increase in the presence of amorphous structures in yam starch. "Huilou" yam starch obtained through lactic acid bacterial fermentation exhibited a significant presence of organic acids, whereas samples derived from Bacillus amyloliquefaciens fermentation were primarily affected by amylase activity. Following yeast fermentation, organic acids and amylase were observed, albeit with relatively low influence. This research reveals that microbial fermentation can potentially alter the structural characteristics of yam starch, which can improve the quality of yam starch-based foods.
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Affiliation(s)
- Xiaolong Xing
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Song
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Postdoctoral Station of Crop Science, Henan Agricultural University, Zhengzhou 450002, China.
| | - Ning Tang
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Liying Pan
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yuhong Wang
- Department of Food Engineering, Henan Vocational College of Agriculture, Zhengzhou 451450, China
| | - Qingbin Chen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Hang Gao
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Kexin Ni
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Sun
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Lixia Shen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Weijie Shen
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Jiongyi Ding
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
| | - Yang Yang
- College of Biology and Food, Shangqiu Normal University, Shangqiu 476000, China
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4
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Yang Y, Zhang S, Ma C, Bian X, Zhang G, Liu X, Guo X, Zhang N. Effects of four kinds of improver on fermentation characteristics of gluten-free rice dough. J Food Sci 2024. [PMID: 39302226 DOI: 10.1111/1750-3841.17371] [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: 05/27/2024] [Revised: 08/20/2024] [Accepted: 08/22/2024] [Indexed: 09/22/2024]
Abstract
Rice is commonly utilized as a wheat bread substitute due to its low allergenicity. However, rice bread faces challenges in processing efficiency and the formation of a cohesive gel network structure, resulting in suboptimal taste Hence, this study compared four improvers-trypsin, whey protein (WPC), hydroxypropyl methyl cellulose (HPMC), and molecularly distilled monoglycerides (GMSs). The impacts of the four improvers on the processing attributes of rice dough were comprehensively assessed across fermentation, moisture content analysis, rheology, heat stability, and pasting characteristics. The findings indicated that the incorporation of trypsin, HPMC, and WPC resulted in 107%, 61%, and 1% increases in gas production of fermented rice dough, respectively, while reducing the regrowth values to 564.00 ± 7.21, 176.67 ± 0.58, and 611.00 ± 3.61 cP. Notably, the air-holding capacity of HPMC-fermented rice dough exhibited a 7% enhancement. All four types of improvers raised the enthalpy of melting (ΔH) and the difference in melting point (ΔT) of fermented rice doughs, with trypsin enhancing ΔH by 44% and ΔT by 40%. GMS, HPMC, and WPC increased the degree of water incorporation in fermented doughs. This study could serve as a benchmark for enhancing the fermentation attributes of rice dough and establish a groundwork for the future advancement of gluten-free dietary options. PRACTICAL APPLICATION: The thorough analysis conducted in this experiment provides a theoretical framework for rice dough preparation during the fermentation process, addressing the dietary needs of individuals with coeliac disease and those following a gluten-free diet. This study also paves the way for the development of improved gluten-free rice products in future research pursuits.
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Affiliation(s)
- Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - SongDi Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - ChunMin Ma
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Guang Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - XiaoFei Liu
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - XiaoXue Guo
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang, China
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5
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Chang L, Dang Y, Yang M, Liu Y, Ma J, Liang J, Li R, Zhang R, Du SK. Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches. Int J Biol Macromol 2024; 270:132496. [PMID: 38763247 DOI: 10.1016/j.ijbiomac.2024.132496] [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: 02/02/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
This study investigated the effects of Lactobacillus plantarum fermentation on the structural, physicochemical, and digestive properties of foxtail millet starches. The fermented starch granules formed a structure with honeycomb-like dents, uneven pores, and reduced particle size. As the fermentation time extended, the amylose content of waxy (0.88 %) and non-waxy (33.71 %) foxtail millet starches decreased to the minimum value at 24 h (0.59 % and 29.19 %, respectively), and then increased to 0.85 % and 31.87 % at 72 h, respectively. Both native and fermented foxtail millet starches exhibited an A-type crystal structure. Compared with native samples, the fermented samples performed enhanced proportion of short-branched chain, crystallinity, and short-range ordered degree. After fermentation for 24 h, the solubility, adsorption capacity, and pasting viscosity of foxtail millet starches improved, whereas the swelling power, pasting temperature, breakdown, setback, and degree of retrogradation reduced. Additionally, fermentation increased the transition temperatures, enthalpy, and digestibility. Overall, Lactobacillus plantarum fermentation is considered a competent choice to regulate the characteristics of foxtail millet starch.
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Affiliation(s)
- Lei Chang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Min Yang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yangjin Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jing Ma
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, Shaanxi 712100, PR China.
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6
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Wang H, Liu J, Zhang Y, Li S, Liu X, Zhang Y, Zhao X, Shen H, Xie F, Xu K, Zhang H. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough. Int J Biol Macromol 2024; 267:131315. [PMID: 38569985 DOI: 10.1016/j.ijbiomac.2024.131315] [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: 10/08/2023] [Revised: 03/18/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0-120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60-120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.
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Affiliation(s)
- Hongwei Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jiajia Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yusong Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Shuaihao Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Xingli Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yanyan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Xuewei Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
| | - Ke Xu
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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7
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Gebre BA, Xu Z, Ma M, Lakew B, Sui Z, Corke H. Relationships among Structure, Physicochemical Properties and In Vitro Digestibility of Starches from Ethiopian Food Barley Varieties. Foods 2024; 13:1198. [PMID: 38672871 PMCID: PMC11049196 DOI: 10.3390/foods13081198] [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: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Studying diversity in local barley varieties can help advance novel uses for the grain. Therefore, starch was isolated from nine Ethiopian food barley varieties to determine starch structural, pasting, thermal, and digestibility characteristics, as well as their inter-relationships. The amylose content in the varieties significantly varied from 24.5 to 30.3%, with a coefficient of variation of 6.1%. The chain length distributions also varied significantly, and fa, fb1, fb2, and fb3 ranged from 26.3 to 29.0, 48.0 to 49.7, 15.0 to 15.9, and 7.5 to 9.5%, respectively. Significant variations were also exhibited in absorbance peak ratios, as well as thermal, pasting, and in vitro digestibility properties, with the latter two parameters showing the greatest diversity. Higher contents of amylose and long amylopectin fractions contributed to higher gelatinization temperatures and viscosities and lower digestibility. Structural characteristics showed strong relationships with viscosity, thermal, and in vitro digestibility properties. Cross 41/98 and Dimtu varieties are more suitable in functional food formulations and for bakery products. These results might inspire further studies to suggest target-based starch modifications and new product development.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
- Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Berhane Lakew
- Ethiopian Institute of Agricultural Research, Addis Ababa P.O. Box 2003, Ethiopia;
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (B.A.G.); (Z.X.); (M.M.)
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion—Israel Institute of Technology, Shantou 515063, China
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel
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Li X, Wang H, Sun S, Ji X, Wang X, Wang Z, Shang J, Jiang Y, Gong X, Qi H. Optimization of the morphological, structural, and physicochemical properties of maize starch using straw returning and nitrogen fertilization in Northeast China. Int J Biol Macromol 2024; 265:130791. [PMID: 38479666 DOI: 10.1016/j.ijbiomac.2024.130791] [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: 01/23/2024] [Revised: 02/18/2024] [Accepted: 03/09/2024] [Indexed: 03/24/2024]
Abstract
The combination of straw returning and nitrogen (N) fertilization is a popular tillage mode and essential strategy for achieving stable yield and high quality. However, the optimal combination strategy and the influence of tillage mode on the morphological, crystalline, and molecular structures of maize starch remain unclear. We conducted a long-term field experiment over 7 years in Northeast China using two tillage modes, rotary tillage with straw returning (RTS) and plow tillage with straw returning (PTS), and four N application rates. The relative crystallinity, 1045/1022 cm-1 value, and B2 and B3 chains of maize starch were higher under RTS than under PTS, resulting in increased stability of starch and improvements in gelatinization enthalpy and temperature. The surface of the starch granules induced by N fertilizer was smoother than that under the N0 (0 kg N ha-1) treatment. The proportion of amylose content, solubility, swelling power, and light transmittance increased under N2 (262 kg N ha-1) treatment, along with improvement in starch pasting properties. These results suggest that RTS combined with N2 treatment can regulate the morphological, structural, and physicochemical characteristics of maize starch, providing an essential reference for improving the quality of maize starch from an agronomic point of view.
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Affiliation(s)
- Xiangyu Li
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Honglu Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas/College of Agronomy, Northwest A & F University, Yangling, Shaanxi 712100, PR China
| | - Sitong Sun
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xinjie Ji
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xuelian Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Zhengyu Wang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Jiaxin Shang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Ying Jiang
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China
| | - Xiangwei Gong
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
| | - Hua Qi
- College of Agronomy/Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
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9
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Yue D, Zhang H, Zhang T, Yang C, Yang T, Qu Z, Zhang Y, Chen G, Li S, Chen Y. Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch. J Food Sci 2024; 89:2371-2383. [PMID: 38488724 DOI: 10.1111/1750-3841.17021] [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: 10/22/2023] [Revised: 02/09/2024] [Accepted: 02/20/2024] [Indexed: 04/12/2024]
Abstract
The "instant" quality of instant rice noodles is significantly affected by slow rehydration during cooking. This happens as a result of the native rice starch's low ability to gelatinize as well as the high shear and pressure utilized in industries during the widely used extrusion molding process. In order to address this issue, the rice flour was pretreated with mild steam (MS) technology. The results revealed that the rehydration qualities of the rice noodles that were extruded from the steam-treated flour significantly improved. There was a reduction of 25.5% in the rehydration time, from 443 to 330 s. The MS-treated rice starch's peak viscosity increased to 4503 from 4044 mPa/s. Decreases in gelatinization enthalpy (ΔH) and short-range ordering also suggest a reduction in difficulty in accomplishing starch gelatinization. Scanning electron microscopy studies showed particle aggregation increased as the treatment duration lasted longer. In conclusion, our findings indicate that we successfully addressed the issue of slow rehydration in instant rice noodles while presenting a novel approach for their manufacturing in the manufacturing sector.
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Affiliation(s)
- Daheng Yue
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Han Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tiantian Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Cheng Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Tongliang Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Zihan Qu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Guiyun Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
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10
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Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38532611 DOI: 10.1080/10408398.2024.2334269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. This review summarizes the preparation of fermented cereals and the effects of fermentation on the structure, properties, and application of cereal starch in foods. The most important factors influencing cereal fermentation are pretreatment, starter culture, and fermentation conditions. Fermentation preferentially hydrolyzes the amorphous regions of starch and fermented starches have a coarser appearance and a smaller molecular weight. In addition, fermentation increases the starch gelatinization temperature and enthalpy and reduces the setback viscosity. This means that fermentation leads to a more stable and retrogradation-resistant structure, which could expand its application in products prone to staling during storage. Furthermore, fermented cereals have potential health benefits. This review may have important implications for the modulation of the quality and nutritional value of starch-based foods through fermentation.
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Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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11
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Gupta R, Gaur S. Investigating the effect of natural fermentation in modifying the physico-functional, structural and thermal characteristics of pearl and finger millet starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2440-2448. [PMID: 37961840 DOI: 10.1002/jsfa.13129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/29/2023] [Accepted: 11/14/2023] [Indexed: 11/15/2023]
Abstract
BACKGROUND In recent years, millets are often considered an emerging crop for sustainable agriculture. Therefore, millets can be exploited as an alternative source of starch which has many applications ranging from food, packaging, bioplastics, and others. However, starch is seldom used in its native form and is more often modified to enhance its functional properties. In literature, many traditional millet-based food recipes often incorporate a fermentation step before cooking. Therefore, using this traditional knowledge fermentation has been explored as a potential method for modifying millet starch. RESULTS Pearl millet (PM) and finger millet (FM) flour were allowed to naturally ferment for 24 h followed by starch extraction. Compared to native (N) starch, water/oil holding capacity and least gelation concentration of fermented (F) starch decreased with no significant change in swelling power. The solubility, paste clarity and in vitro digestibility of starch were significantly affected by fermentation. X-ray diffraction (XRD) data indicates that after fermentation, crystallinity increased while the A-type crystalline structure remained intact. Fourier-transform infrared (FTIR) spectra showed no deletion or addition of any new functional groups. Thermal characterization by differential scanning calorimetry (DSC) showed that the enthalpy of gelatinization of PM starch decreased while that of FM starch increased after fermentation. CONCLUSION The results indicate that 24 h natural fermentation had a significant impact on functional properties of starch without altering the structural architecture of starch granules. Therefore, fermentation can be further explored as a low-cost alternative for starch modification. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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12
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Zhao G, Liu C, Li L, Li J, Wang J, Fan X, Zheng X. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing. Int J Biol Macromol 2024; 262:129993. [PMID: 38325684 DOI: 10.1016/j.ijbiomac.2024.129993] [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: 06/09/2023] [Revised: 01/09/2024] [Accepted: 02/03/2024] [Indexed: 02/09/2024]
Abstract
Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.
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Affiliation(s)
- Guiting Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jie Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiasheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangqi Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
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13
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Zhang J, Liu Y, Liu M, Zhao Y, Zhu Y, Cui S, Xiao X. Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch. Food Funct 2024; 15:1923-1937. [PMID: 38261274 DOI: 10.1039/d3fo04395a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2024]
Abstract
The effects of fermentation on barley starch were studied using Lactiplantibacillus plantarum dy-1. Changes in multi-scale structure and physicochemical properties of barley starch were studied. The chain structure results revealed that fermentation could increase the content of short chain and medium short chain by breaking down long amylopectin side chains in barley and increase amylose content by debranching amylopectin. Also, fermentation promoted the arrangement of short chains into short order structure, leading to the enhancement of hydrogen bond interaction. Furthermore, it improved the helical structure content and relative crystallinity of barley starch by degrading the amorphous structure of barley starch. In terms of physicochemical properties, fermentation inhibited the hydration characteristics of barley starch, thus improving its thermal stability. It also enhanced shear stability, resistance to short-term aging and digestion, and improved gel texture properties. These findings offer potential for the processing and nutritional regulation of fermented barley products.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Yuhao Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Shumao Cui
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
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14
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Hao Y, Liu M, Ni H, Bai Y, Hao Q, Zhang L, Kang X, Lyu M, Wang S. Preparation of Sweet Potato Porous Starch by Marine Dextranase and Its Adsorption Characteristics. Foods 2024; 13:549. [PMID: 38397526 PMCID: PMC10888179 DOI: 10.3390/foods13040549] [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: 02/02/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Dextranase (EC 3.2.1.11) is primarily applied in food, sugar, and pharmaceutical industries. This study focuses on using a cold shock Escherichia coli expression system to express marine dextranase SP5-Badex; enzyme activity increased about 2.2-fold compared to previous expression. This enzyme was employed to produce sweet potato porous starch, with special emphasis on the pore size of the starch. The water and oil adsorption rates of the porous starch increased by 1.43 and 1.51 times, respectively. Extensive Fourier transform infrared spectroscopy and X-ray diffraction revealed that the crystal structure of the sweet potato starch was unaltered by enzymatic hydrolysis. The adsorption capacities of the porous starch for curcumin and proanthocyanidins were 9.59 and 12.29 mg/g, respectively. Notably, the stability of proanthocyanidins was significantly enhanced through their encapsulation in porous starch. After 2.5 h of ultraviolet irradiation, the free radical scavenging rate of the encapsulated proanthocyanidins remained at 95.10%. Additionally, after 30 days of sunlight exposure, the free radical scavenging rate of the encapsulated proanthocyanidins (84.42%) was significantly higher than that (24.34%) observed in the control group. These research findings provide substantial experimental evidence for preparing sweet potato porous starch using marine dextranase.
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Affiliation(s)
- Yue Hao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Mingwang Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Hao Ni
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yue Bai
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qingfang Hao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Lei Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xinxin Kang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Mingsheng Lyu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; (Y.H.); (M.L.); (H.N.); (Y.B.); (Q.H.); (L.Z.); (X.K.); (M.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
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15
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Zhang X, Tang N, Jia X, Geng D, Cheng Y. Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch. Foods 2023; 12:2513. [PMID: 37444251 DOI: 10.3390/foods12132513] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results showed that the composition and chemical structure of common vetch starch were similar to the pea and mung bean starch. However, the amylose content (35.69), A-chain proportion (37.62), and relative crystallinity (34.16) of common vetch starch were higher, and the particle size and molecular weight (44,042 kDa) were larger. The value of pasting properties and enthalpy change (ΔH) of gelatinization of common vetch starch was lower and higher than mung bean and pea starch, respectively, and a lower swelling power and pasting index indicate that common vetch starch had higher hot-paste and cold-paste stability. In addition, common vetch starch gel exhibited good rheology, cohesiveness, and anti-digestive properties. These results provide new insights into the broader application of common vetch starch.
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Affiliation(s)
- Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Donghui Geng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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16
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Bai J, Huang J, Feng J, Jiang P, Zhu R, Dong L, Liu Z, Li L, Luo Z. Combined ultrasound and germination treatment on the fine structure of highland barley starch. ULTRASONICS SONOCHEMISTRY 2023; 95:106394. [PMID: 37018984 PMCID: PMC10122010 DOI: 10.1016/j.ultsonch.2023.106394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 06/19/2023]
Abstract
Highland barley is a grain crop grown in Tibet, China. This study investigated the structure of highland barley starch using ultrasound (40 kHz, 40 min, 165.5 W) and germination treatments (30℃ with 80% relative humidity). The macroscopic morphology and the barley's fine and molecular structure were evaluated. After sequential ultrasound pretreatment and germination, a significant difference in moisture content and surface roughness was noted between highland barley and the other groups. All test groups showed an increased particle size distribution range with increasing germination time. FTIR results also indicated that after sequential ultrasound pretreatment and germination, the absorption intensity of the intramolecular hydroxyl (-OH) group of starch increased, and hydrogen bonding was stronger compared to the untreated germinated sample. In addition, XRD analysis revealed that starch crystallinity increased following sequential ultrasound treatment and germination, but a-type of crystallinity remained after sonication. Further, the Mw of sequential ultrasound pretreatment and germination at any time is higher than that of sequential germination and ultrasound. As a result of sequential ultrasound pretreatment and germination, changes in the content of chain length of barley starch were consistent with germination alone. At the same time, the average degree of polymerisation (DP) fluctuated slightly. Lastly, the starch was modified during the sonication process, either prior to or following sonication. Pretreatment with ultrasound illustrated a more profound effect on barley starch than sequential germination and ultrasound treatment. In conclusion, these results indicate that sequential ultrasound pretreatment and germination improve the fine structure of highland barley starch.
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Affiliation(s)
- Jiayi Bai
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jiayi Huang
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Jinxin Feng
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Pengli Jiang
- Tibet Autonomous Region Grain Administration Grain and Oil Center Laboratory, Lhasa 850000, Tibet, China
| | - Rui Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Liwen Dong
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
| | - Liang Li
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China.
| | - Zhang Luo
- Food Science College, Tibet Agriculture & Animal Husbandry University, R&D Center of Agricultural Products with Tibetan Plateau Characteristics, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, Tibet, China
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17
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Wang L, Ming H, Chen Q, Pu H, Li X, Wang P, Zhu L, Yan J, Liu H. Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation. Foods 2023; 12:foods12091840. [PMID: 37174378 PMCID: PMC10178376 DOI: 10.3390/foods12091840] [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: 02/16/2023] [Revised: 04/11/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Starch is the main substrate in millet thick wine (MTW). In order to control the fermentation process of MTW, it is critical to monitor changes in the starch structure and physicochemical characteristics during the fermentation of MTW. In the present study, the structural characteristics of MTW starch were analyzed by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and rapid viscosity analysis (RVA). The results of SEM and CLSM showed that large starch granules in MTW swelled, developed cavities, and ruptured or even vanished with the prolongation of the fermentation time, whereas the size and shape of small starch granules barely changed, only falling off the pomegranate-seed-like aggregates. With the increase in fermentation time, the relative crystallinity of starch in MTW gradually increased. In addition, the short-range ordered structures underwent complex changes. Changes in the starch morphology and ordered structure led to an increase in the peak viscosity time and the initial gelatinization temperature. The present results reveal the beneficial effect of fermentation on MTW processing and suggest its potential applications in other millet-based fermented products.
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Affiliation(s)
- Lixia Wang
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Huanyu Ming
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Qi Chen
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Huayin Pu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Lihui Zhu
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Jing Yan
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Haoran Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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Nie M, Piao C, Wang A, Xi H, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods. Carbohydr Polym 2023; 303:120458. [PMID: 36657856 DOI: 10.1016/j.carbpol.2022.120458] [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: 08/27/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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Wu A, Fang Z, Qin J, Huang Z, Wu Z. Characterization and adsorption-release property of fermented porous starch as well as its bioactivity protection for guava leaf polyphenols. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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20
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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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21
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Xie X, zheng M, Bai Y, Zhang Z, Zhang M, Chen Z, Hu X, Li J. Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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22
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Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke. Food Res Int 2022; 162:111950. [DOI: 10.1016/j.foodres.2022.111950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 08/02/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022]
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Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods 2022; 11:foods11223685. [PMID: 36429276 PMCID: PMC9689071 DOI: 10.3390/foods11223685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.
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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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Hong J, Guo W, Chen P, Liu C, Wei J, Zheng X, Saeed Omer SH. Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:2585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
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Affiliation(s)
| | | | | | | | | | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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26
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Zhang J, Liu M, Zhao Y, Zhu Y, Bai J, Fan S, Zhu L, Song C, Xiao X. Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:2243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
- Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang 212000, China
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Lin Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Ci Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Z.); (M.L.); (Y.Z.); (Y.Z.); (J.B.); (S.F.); (L.Z.); (C.S.)
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27
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Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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Liu Z, Fu Y, Zhang F, Zhao Q, Xue Y, Hu J, Shen Q. Comparison of the molecular structure of heat and pressure-treated corn starch based on experimental data and molecular dynamics simulation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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29
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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30
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LOU W, ZHOU H, LI B, NATALIYA G. Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.78421] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wenjuan LOU
- Henan Institute of Science and Technology, China; Sumy National Agrarian University, Ukraine; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, China
| | - Haixu ZHOU
- Henan Institute of Science and Technology, China; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, China
| | - Bo LI
- Henan Institute of Science and Technology, China; Henan Engineering Research Center of Fruit and Vegetable Processing and Quality Safety Control, China
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AL-Ansi W, Mahdi AA, Al-Maqtari QA, Sajid BM, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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