1
|
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients. Foods 2022; 11:foods11060870. [PMID: 35327292 PMCID: PMC8955167 DOI: 10.3390/foods11060870] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.
Collapse
|
2
|
D'Almeida CTDS, Mameri H, Menezes NDS, de Carvalho CWP, Queiroz VAV, Cameron LC, Morel MH, Takeiti CY, Ferreira MSL. Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food Res Int 2021; 149:110663. [PMID: 34600665 DOI: 10.1016/j.foodres.2021.110663] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/26/2021] [Accepted: 08/23/2021] [Indexed: 11/29/2022]
Abstract
Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r > 0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.
Collapse
Affiliation(s)
- Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Hamza Mameri
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | | | | | - L C Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil
| | - Marie-Hélène Morel
- INRAE, Université de Montpellier, Montpellier SupAgro, CIRAD, UMR 1208 IATE, Montpellier, France
| | | | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, UNIRIO, Brazil.
| |
Collapse
|
3
|
Advances in conversion of natural biopolymers: A reactive extrusion (REX)–enzyme-combined strategy for starch/protein-based food processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.018] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
4
|
El Halal SLM, Kringel DH, Zavareze EDR, Dias ARG. Methods for Extracting Cereal Starches from Different Sources: A Review. STARCH-STARKE 2019. [DOI: 10.1002/star.201900128] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
| |
Collapse
|
5
|
Thi Lan Khanh P, Chittrakorn S, Rutnakornpituk B, Phan Tai H, Ruttarattanamongkol K. Processing effects on anthocyanins, phenolic acids, antioxidant activity, and physical characteristics of Vietnamese purple-fleshed sweet potato flours. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13722] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Phan Thi Lan Khanh
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment; Naresuan University; Phitsanulok Thailand
- Faculty of Food Science and Technology; Nong Lam University; Ho Chi Minh City Vietnam
| | - Sasivimon Chittrakorn
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment; Naresuan University; Phitsanulok Thailand
| | | | - Huan Phan Tai
- Faculty of Food Science and Technology; Nong Lam University; Ho Chi Minh City Vietnam
| | - Khanitta Ruttarattanamongkol
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment; Naresuan University; Phitsanulok Thailand
| |
Collapse
|
6
|
Weerasooriya DK, Bean SR, Nugusu Y, Ioerger BP, Tesso TT. The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products. PLoS One 2018; 13:e0203005. [PMID: 30192773 PMCID: PMC6128525 DOI: 10.1371/journal.pone.0203005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 08/13/2018] [Indexed: 11/19/2022] Open
Abstract
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods.
Collapse
Affiliation(s)
| | - Scott R. Bean
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Yohannes Nugusu
- Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Brian P. Ioerger
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Tesfaye T. Tesso
- Department of Agronomy, Kansas State University, Manhattan, Kansas, United States of America
| |
Collapse
|
7
|
Chanadang S, Chambers EI, Kayanda R, Alavi S, Msuya W. Novel Fortified Blended Foods: Preference Testing with Infants and Young Children in Tanzania and Descriptive Sensory Analysis. J Food Sci 2018; 83:2343-2350. [PMID: 30079961 DOI: 10.1111/1750-3841.14287] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 05/30/2018] [Accepted: 06/27/2018] [Indexed: 11/30/2022]
Abstract
The preference of porridge made from extruded fortified blended foods (FBFs) compared to a current nonextruded product (corn soy blend plus [CSB+]) among infants and young children was studied in Mwanza region, Tanzania. Five extruded, fortified blends were chosen as novel FBFs in this study: (i) corn soy blend 14 (CSB14), (ii) white sorghumFontanelle 4525 soy blend (SSB), (iii) white sorghumFontanelle 4525 cowpea blend (WSC1), (iv) white sorghum738Y cowpea blend (WSC2), and (v) red sorghum217X Burgundy cowpea blend (RSC). Paired preference testing between CSB+ and each novel FBF was conducted using approximately 600 children for each pair. Results showed that infants and young children prefer CSB14 and SSB over CSB+. Children did not show a preference between CSB+ and any of the 3 sorghum cowpea blends (WSC1, WSC2, and RSC) probably because of a distinct beany flavor from cowpea that they were not familiar with. This study indicated that novel FBFs have potential to be used successfully as supplementary food with higher or comparable preference compared to FBFs currently used in food aid programs. PRACTICAL APPLICATION Successful novel fortified blended foods (FBFs) can be developed with appropriate nutrition and sensory appeal from indigenous and alternative food sources. Development of such foods requires an understanding not only of the nutritional composition, but also how ingredients impact sensory properties and how they can influence preferences. From this research, novel FBFs from sorghum and cowpea were shown to be equally or preferentially preferred and should be successful. Such information is important for creating new standards and alternative formulations for FBFs.
Collapse
Affiliation(s)
- Sirichat Chanadang
- Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot Univ., Bangkok, Thailand
| | - Edgar Iv Chambers
- Center for Sensory Analysis and Consumer Behavior, Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, KS, 66506, U.S.A
| | | | - Sajid Alavi
- Dept. of Grain Science and Industry, Kansas State Univ., 1301 Mid Campus Dr North, Manhattan, KS, 66506-2200, U.S.A
| | - Wences Msuya
- Project Concern International - Tanzania, Mwanza, Tanzania
| |
Collapse
|
8
|
Taylor J, Taylor JRN. Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Janet Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| | - John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria, Private Bag X20; Hatfield 0028 South Africa
| |
Collapse
|
9
|
Adedeji AA, Joseph MV, Plattner B, Alavi S. Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Akinbode A. Adedeji
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
- Biosystems and Agricultural Engineering DepartmentUniversity of KentuckyLexington KY
| | - Michael V. Joseph
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
| | | | - Sajid Alavi
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
| |
Collapse
|
10
|
Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
Collapse
Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | | |
Collapse
|
11
|
Research progress on the brewing techniques of new-type rice wine. Food Chem 2016; 215:508-15. [PMID: 27542505 DOI: 10.1016/j.foodchem.2016.08.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 08/05/2016] [Accepted: 08/06/2016] [Indexed: 10/21/2022]
Abstract
As a traditional alcoholic beverage, Chinese rice wine (CRW) with high nutritional value and unique flavor has been popular in China for thousands of years. Although traditional production methods had been used without change for centuries, numerous technological innovations in the last decades have greatly impacted on the CRW industry. However, reviews related to the technology research progress in this field are relatively few. This article aimed at providing a brief summary of the recent developments in the new brewing technologies for making CRW. Based on the comparison between the conventional methods and the innovative technologies of CRW brewing, three principal aspects were summarized and sorted, including the innovation of raw material pretreatment, the optimization of fermentation and the reform of sterilization technology. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed related to the prospect of the CRW industry.
Collapse
|
12
|
Chaidez-Laguna LD, Torres-Chavez P, Ramírez-Wong B, Marquez-Ríos E, Islas-Rubio AR, Carvajal-Millan E. Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.04.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
13
|
A green method for polybutylene succinate recycling: Depolymerization catalyzed by lipase B from Candida antarctica during reactive extrusion. Eur Polym J 2015. [DOI: 10.1016/j.eurpolymj.2015.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Xu E, Li H, Wu Z, Wang F, Xu X, Jin Z, Jiao A. Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice. J Food Sci 2014; 80:C29-39. [DOI: 10.1111/1750-3841.12719] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2014] [Accepted: 10/19/2014] [Indexed: 11/26/2022]
Affiliation(s)
- Enbo Xu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Hongyan Li
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengzong Wu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Fang Wang
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Xueming Xu
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Zhengyu Jin
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| | - Aiquan Jiao
- The State Key Lab of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ; Wuxi 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ; Wuxi 214122 China
| |
Collapse
|
15
|
Impact of High-Shear Extrusion Combined With Enzymatic Hydrolysis on Rice Properties and Chinese Rice Wine Fermentation. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1429-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
16
|
Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
17
|
Deora NS, Deswal A, Mishra HN. Functionality of alternative protein in gluten-free product development. FOOD SCI TECHNOL INT 2014; 21:364-79. [PMID: 26048849 DOI: 10.1177/1082013214538984] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2014] [Accepted: 05/14/2014] [Indexed: 12/27/2022]
Abstract
Celiac disease is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. The current treatment for celiac disease is life-long adherence to a strict gluten-exclusion diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. A major limitation in the production of gluten-free products is the lack of protein functionality in non-wheat cereals. Additionally, commercial gluten-free mixes usually contain only carbohydrates, which may significantly limit the amount of protein in the diet. In the recent past, various approaches are attempted to incorporate protein-based ingredients and to modify the functional properties for gluten-free product development. This review aims to the highlight functionality of the alternative protein-based ingredients, which can be utilized for gluten-free product development both functionally as well as nutritionally.
Collapse
Affiliation(s)
- Navneet Singh Deora
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Aastha Deswal
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| | - Hari Niwas Mishra
- Agricultural & Food Engineering Department, IIT Kharagpur, West Bengal, India
| |
Collapse
|
18
|
Vargas-Solórzano JW, Carvalho CWP, Takeiti CY, Ascheri JLR, Queiroz VAV. Physicochemical properties of expanded extrudates from colored sorghum genotypes. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.023] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
19
|
Santala O, Nordlund E, Poutanen K. Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water content. BIORESOURCE TECHNOLOGY 2013; 149:191-199. [PMID: 24103644 DOI: 10.1016/j.biortech.2013.09.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2013] [Revised: 09/03/2013] [Accepted: 09/06/2013] [Indexed: 06/02/2023]
Abstract
The aim of the work was to test the hypothesis that at low water content enzyme action on biomass is enhanced when the raw material is in the form of a continuous mass instead of powder/granular form. Effects of two pre-mixing methods, blade-mixing and extrusion, on xylanase action were studied during stationary incubation of wheat bran of different particle sizes, also in comparison with incubation at high water content with continuous stirring. The use of an extruder enhanced arabinoxylan (AX) solubilisation at low water content (<54%), as compared to blade-mixing. AX solubilisation was highest in the high-water stirring treatment, but based on molecular weight, xylanase action on solubilised AX was similar as in the extrusion-aided process. Pre-mixing by extrusion enabled efficient enzyme action at low water content without the requirement for continuous mixing, probably due to the enhanced diffusion by the formation of a continuous mass in the extruder.
Collapse
Affiliation(s)
- Outi Santala
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT Espoo, Finland.
| | | | | |
Collapse
|
20
|
Li H, Jin Z, Xu X. Design and optimization of an efficient enzymatic extrusion pretreatment for Chinese rice wine fermentation. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
21
|
Day L. Proteins from land plants – Potential resources for human nutrition and food security. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.005] [Citation(s) in RCA: 260] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
22
|
Li H, Jiao A, Xu X, Wu C, Wei B, Hu X, Jin Z, Tian Y. Simultaneous saccharification and fermentation of broken rice: an enzymatic extrusion liquefaction pretreatment for Chinese rice wine production. Bioprocess Biosyst Eng 2012; 36:1141-8. [PMID: 23223910 DOI: 10.1007/s00449-012-0868-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Accepted: 11/22/2012] [Indexed: 11/27/2022]
Abstract
Broken rice, pretreated by enzymatic extrusion liquefaction, was used to produce Chinese rice wine by simultaneous saccharification and fermentation (SSF) process in this study. The study compared the novel process and traditional process for Chinese rice wine fermentation utilizing broken rice and head rice, respectively. With the optimum extrusion parameters (barrel temperature, 98 °C; moisture content, 42% and amylase concentration, 1‰), 18% (v/v at 20 °C) alcoholic degree, 37.66% fermentation recovery and 93.63% fermentation efficiency were achieved, indicating enzymatic extrusion-processed rice wine from broken rice exhibited much higher fermentation rate and efficiency than traditional-processed rice wine from head rice during SSF. The starch molecule distribution data indicated that the alcoholic degree was related to the oligosaccharides' formation during enzymatic extrusion. Sum of amino acid (AA) in the extrusion-processed wine was 53.7% higher than that in the traditional one. These results suggest that the enzymatic extrusion pretreatment for broken rice is a feasible and alternative process in the fermentation of Chinese rice wine.
Collapse
Affiliation(s)
- Hongyan Li
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | | | | | | | | | | | | |
Collapse
|