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Li X, Tian J, Xu F, Lv Y. Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes. Foods 2024; 13:1934. [PMID: 38928873 PMCID: PMC11203377 DOI: 10.3390/foods13121934] [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: 04/30/2024] [Revised: 06/12/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short-range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.
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Affiliation(s)
- Xueqin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.L.); (J.T.); (Y.L.)
- Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462001, China
| | - Jingru Tian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.L.); (J.T.); (Y.L.)
- Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China
| | - Fei Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.L.); (J.T.); (Y.L.)
- Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China
| | - Yingguo Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (X.L.); (J.T.); (Y.L.)
- Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre, Zhengzhou 450001, China
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Xu H, Hu H, Zhang C, Xue W, Li T, Zhang X, Wang L. Properties of pyrodextrinization corn starch and their inhibitory effect on the retrogradation of fresh rice noodles. Int J Biol Macromol 2024; 257:128555. [PMID: 38056746 DOI: 10.1016/j.ijbiomac.2023.128555] [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: 08/08/2023] [Revised: 11/15/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
This study was aimed to investigate the properties of pyrodextrins under different preparation conditions and the effects of pyrodextrins on the retrogradation of fresh rice noodles. Pyrodextrins were made by heating corn starch with and without lactic acid at 180 °C ranging from 1 to 6 h. The molecular weights of pyrodextrins gradually decreased, whereas the branching degree increased and the chain length shrank with the prolongation of heating time. The changes of acid-heat-treated pyrodextrins were more pronounced than those of dry-heat-treated pyrodextrins under the same treatment time. The acid-heat-treated pyrodextrins displayed higher water solubility and lower viscosity, suggesting that they could no longer gel. These results suggest that starch retrogradation could be limited by pyrodextrins, especially acid-heat-treated pyrodextrins. Then, the pyrodextrins were added to fresh rice noodles and the eating and cooking qualities were examined during storage. After 35 days of storage, the pyrodextrin with acid heating at 180 °C for 4 h showed the most effective inhibition on starch retrogradation and was suitable for fresh rice noodles as an anti-retrogradation agent. The study might supply new perspectives on restraining starch retrogradation and promoting the fresh rice noodle industry.
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Affiliation(s)
- Hui Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Congnan Zhang
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Wei Xue
- Jiangsu Nongken Agricultural Development Co., Ltd., Hengshan Road 136, Nanjing 210019, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Chen J, Zhao X, Li S, Chen Z. Ordered structural changes of retrograded instant rice noodles during the long-term storage. Food Res Int 2024; 175:113727. [PMID: 38129042 DOI: 10.1016/j.foodres.2023.113727] [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: 09/06/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Temperature-induced textural, cooking properties and structural variations of retrograded instant rice noodles (IRN) during the long-term storage were systematically investigated. IRN samples stored at 4 °C exhibited a relative high cooking loss (2.45 %), and their hardness values gradually increased with prolonged storage. Moreover, the higher storage temperature (35 °C) accelerated the deterioration of IRN texture. Fresh IRN displayed a typical B-type XRD pattern with 9.65 % relative crystallinity (RC). During the initial 2 weeks of storage, the formation of a long-range ordered structure led to an increase in RC, which was closely related to the duration and temperature of storage (ranging from 4 °C to 25 °C to 35 °C). Over the 12-week storage period, there was likely a disorganization of the supra-molecular structure, as evidenced by the considerably decreased RC and reduced water mobility. Furthermore, Pearson's correlation analysis highlighted that the tight integration between starch molecules and water molecules endowed IRN samples with enhanced smoothness and tenderness in flavor profiles. Hence, the study is expected to provide a comprehensive understanding of the mechanisms underlying molecular order changes in retrograded starch gel products during the long-term storage.
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Affiliation(s)
- Jin Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoli Zhao
- School of Mechanical Engineering, Nanjing University of Science and Technology, Nanjing 210094, PR China
| | - Shiqi Li
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhigang Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Song X, Qiao Y, Ma J, Zhang X, Liu J, Xin W, Xing S, Wang Y. Co-expression of four penaeidins in transgenic rice seeds: an alternative strategy for substitute antibiotic agricultural products. Transgenic Res 2023; 32:463-473. [PMID: 37535257 DOI: 10.1007/s11248-023-00361-x] [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: 03/31/2022] [Accepted: 07/24/2023] [Indexed: 08/04/2023]
Abstract
The co-expression of multiple antimicrobial peptides (AMPs) in genetically modified (GM) crops can give plants a broader antibacterial spectrum and lower the pathogen risk of drug resistance. Therefore, four penaeidins (shrimp-derived AMPs) were fused and encoded in an artificial gene (PEN1234), driven by the seed-specific promoter Pzein, with the aim of co-expression in seeds of transgenic rice. The resistant rice plants, acquired via Agrobacterium-mediated transformation and glufosinate screening, were identified by PCR and the modified disk-diffusion method, and eight GM lines with high AMP content in the seeds were obtained. Among them, the PenOs017 line had the largest penaeidin content, at approximately 251-300 μg/g in seeds and 15-47 μg/g in roots and leaves. The AMPs in the seeds kept their antibacterial properties even after the seed had been boiled in hot water and could significantly inhibit the growth of methicillin-resistant Staphylococcus aureus, and AMPs in the leaves could effectively inhibit Xanthomonas oryzae pv. Oryzae. The results indicate that PenOs017 seeds containing AMPs are an ideal raw-material candidate for antibiotic-free food and feed, and may require fewer petrochemical fungicides or bactericides for disease control during cultivation than conventional rice.
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Affiliation(s)
- Xinyuan Song
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China
| | - Yu Qiao
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China
| | - Jian Ma
- Faculty of Agronomy, Jilin Agricultural University, Changchun, 130000, China
| | - Xue Zhang
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China
| | - Jie Liu
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China
| | - Wen Xin
- Beijing TransGen Biotech Co., Ltd., Beijing, 100192, China
| | - Shaochen Xing
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China.
| | - Yunpeng Wang
- Institute of Agricultural Biotechnology, Jilin Academy of Agricultural Sciences, Changchun, 130033, China.
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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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Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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Tian X, Tan B, Wang L, Zhai X, Jiang P, Qiao C, Wu N. Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures. Cereal Chem 2022. [DOI: 10.1002/cche.10592] [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)
- Xiao‐Hong Tian
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Lei‐Xin Wang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Xiao‐Tong Zhai
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Ping Jiang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Cong‐Cong Qiao
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
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Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature. Foods 2022; 11:foods11142130. [PMID: 35885373 PMCID: PMC9323964 DOI: 10.3390/foods11142130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, cooking loss, and b* value increased, while rehydration ratio, L* value, and moisture content decreased during storage. The hardness, adhesiveness, and chewiness of semi-dried rice noodles increased significantly, according to textural properties. DSC and XRD showed that the enthalpy of thermal absorption and crystallinity of semi-dried rice noodles increased from 1.67 J/g and 3.48% to 4.21 J/g and 18.62%, respectively. LF-NMR showed that the weakly bound water content in semi-dried rice noodles decreased by 3.71%, and the bound water content and free water content increased by 3.20% and 0.51%, respectively. The results of correlation analysis showed that the changes in quality during storage of semi-dried rice noodles were influenced by the combination of microbial growth, aging of rice noodles, and moisture migration.
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