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Cai L, Gao X, Xiong S, An Y, Yi L, You J, Liu R. Effect of material temperatures on quality of fish vermicelli, a noodle-shaped surimi product. J Food Sci 2023; 88:4591-4601. [PMID: 37807494 DOI: 10.1111/1750-3841.16766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 08/16/2023] [Accepted: 08/30/2023] [Indexed: 10/10/2023]
Abstract
The study investigated the effect of material temperatures (15°C, 20°C, 25°C, 30°C, 35°C, and 40°C) on the quality of fish vermicelli (FV) in terms of morphological, cooking, textural, microstructural, and water distribution properties. Results showed that as the material temperatures increased, the surface smoothness, cooking characteristics, and textural properties of FV significantly increased, followed by a decrease. Especially, when the material temperatures were 25°C and 30°C, the FV samples exhibited denser and more continuous gel networks with more embedded starch particles, resulting in decreased cooking loss and improved tensile strength. However, at material temperatures above 35°C, the continuity of the protein phase was disrupted by overswelling starch granules, leading to the worst cooking characteristics and textural properties. Especially at material temperatures of 40°C, the water holding capacity, hardness, and springiness of FV decreased by 25.59%, 73.48%, and 47.98%, respectively, compared to the samples at 25°C. Additionally, the cooking loss increased by 91.40%. In conclusion, the critical material temperature for the quality deterioration of FV was 35°C, and it was recommended to produce FV below this temperature.
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Affiliation(s)
- Libin Cai
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Xia Gao
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Yueqi An
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Lin Yi
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, China
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Wang YH, Zhang YR, Qiao L, Guo WM, Yang YY, Xu F. Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles. J Texture Stud 2023; 54:681-692. [PMID: 36946177 DOI: 10.1111/jtxs.12755] [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: 01/01/2023] [Revised: 03/04/2023] [Accepted: 03/18/2023] [Indexed: 03/23/2023]
Abstract
The mechanism of glutenin and gliadin on the surface tackiness of recooked frozen cooked noodles (FCNs) is unclear. In this study, the effects of glutenin and gliadin addition on the surface tackiness of FCNs were investigated. The addition of glutenin and gliadin reduced the surface tackiness (3.60 and 3.50 N) of recooked FCNs stored for 0 min. The addition of glutenin increased the rigidity of the gluten network and the compactness of FCNs and made the FCNs have a moisture-distribution with multilayers. The addition of gliadin increased the tensile distance of FCNs, restricted water migration during frozen storage, and increased the membranous structure of the gluten network to wrap starch particles. Glutenin had a stronger effect on reducing the surface tackiness of FCNs than gliadin. In the future, the synergistic effects of different proportions of glutenin and gliadin on the gluten network of FCNs could be further studied.
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Affiliation(s)
- Yuan-Hui Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China
| | - Ya-Ru Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Lin Qiao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Wei-Min Guo
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Yue-Ying Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
| | - Fei Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China
- Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, 450001, China
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Guo X, Gu F, Li Y, Zhang Q, Hu R, Jiao B, Wang F, Wang Q. Precooking treatments affect the sensory and tensile properties of autoclaved recooked noodles via moisture distribution and protein structure. Food Chem 2023; 421:136218. [PMID: 37105120 DOI: 10.1016/j.foodchem.2023.136218] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023]
Abstract
To improve the quality of autoclaved recooked noodles (ARNs), this study explored the effects of precooking on the sensory and tensile properties of ARNs from the perspectives of changes in protein structure and water distribution. The results showed that the ARNs of two kinds of pretreatments (Boiling 2 min, Boiling 1 min + Steaming 2 min) presented the best sensory quality (average score ≥ 7.50) and high tensile properties (tensile distance ≥ 45.24 mm). After autoclaving and recooking, the proportion of tightly bound water increased by 11.30%-12.52%, resulting in stronger water-solid interaction. The results of laser confocal microscopy (CLSM) proved that a strengthened gluten network (protein percentage area ≥ 40.28%; junction density ≥ 10.96 × 10-4) appeared. Therefore, appropriate precooking treatment could effectively improve the sensory quality and tensile properties of ARNs by enhancing the tightly bound water ratio and strengthening the gluten network.
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Affiliation(s)
- Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Hebei 050018,China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- 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 Biochemical Engineering, Beijing Union University, Beijing 100023, China.
| | - Qiang Wang
- 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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Wang YH, Zhang YR, Wang X, Yang YY, Guo WM, Fei YX, Qiao L. Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114637] [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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Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat. Foods 2022; 11:foods11243989. [PMID: 36553730 PMCID: PMC9778488 DOI: 10.3390/foods11243989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study. The results showed a shorter optimum cooking time (FTBN of 7 min vs. DTBN of 17 min), higher hardness (8656.99 g vs. 5502.98 g), and less cooking loss (5.85% vs. 21.88%) of noodles treated by freezing rather than hot air drying, which corresponded to better sensory quality (an overall acceptance of 7.90 points vs. 5.20 points). These effects on FTBN were attributed to its higher ratio of bound water than DTBN based on the Low-Field Nuclear Magnetic Resonance results and more pores of internal structure in noodles based on the Scanning Electron Microscopy results. The uniform water distribution in FTBN promoted a higher recrystallization (relative crystallinity of FTBN 26.47% vs. DTBN 16.48%) and retrogradation (degree of retrogradation of FTBN 34.67% vs. DTBN 26.98%) of starch than DTBN, strengthening the stability of starch gel after noodle extrusion. FTBN also avoided the loss of flavonoids and retained better antioxidant capacity than DTBN. Therefore, frozen treatment is feasible to maintain the same quality as freshly extruded noodles made from whole Tartary buckwheat. It displays significant commercial potential for gluten-free noodle production to maximize the health benefit of the whole grain, as well as economic benefits since it also meets the sensory quality requirements of consumers.
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Zhang Y, Wang Y, Shen J, Guo Y, Fei Y, Yu X, Zhang G, Guo W, Yan M. Effects of wheat flours with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles. Cereal Chem 2022. [DOI: 10.1002/cche.10583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ya‐Ru Zhang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Yuan‐Hui Wang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
- Henan Province Wheat‐flour Staple Food Engineering Technology Research CentreHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Jin‐Qi Shen
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Yu‐Ying Guo
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Ying‐Xiang Fei
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Xiao‐Yu Yu
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Guo‐Zhi Zhang
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
| | - Wei‐Min Guo
- Zhengzhou Tobacco Research Institute of CNTCZhengzhou450001Henan ProvinceChina
| | - Mei‐Hui Yan
- College of Food Science and EngineeringHenan University of TechnologyZhengzhou450001Henan ProvinceChina
- Henan Province Wheat‐flour Staple Food Engineering Technology Research CentreHenan University of TechnologyZhengzhou450001Henan ProvinceChina
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Wang YH, Zhang YR, Yang YY, Shen JQ, Zhang QM, Zhang GZ. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113348] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Huang J, Qi Y, Faisal Manzoor M, Guo Q, Xu B. Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108666] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ge Z, Wang W, Gao S, Xu M, Liu M, Wang X, Zhang L, Zong W. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:644-652. [PMID: 34151431 DOI: 10.1002/jsfa.11393] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/07/2021] [Accepted: 06/20/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. RESULTS The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T21 and T22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The Tp and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10 g kg-1 KGM at 25 °C was 733 days, 2.4-fold that of the control group. CONCLUSION BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhenzhen Ge
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Weijing Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Shanshan Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Mingyue Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Mengpei Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaoyuan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Lihua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Wei Zong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
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Zhang Y, Guo X, Xiong H, Zhu T. Effect of modified soy protein isolate on dough rheological properties and noodle qualities. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16371] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yingying Zhang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
- College of Food Science and Engineering Northwest A&F University Yangling China
| | - Xingfeng Guo
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Haoran Xiong
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Tingwei Zhu
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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Wang J, Ding Y, Wang M, Cui T, Peng Z, Cheng J. Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods 2021; 10:foods10123132. [PMID: 34945683 PMCID: PMC8701863 DOI: 10.3390/foods10123132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022] Open
Abstract
The effects of NaCl (1-3%) and kansui (0.5-1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.
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Liang Y, Qu Z, Liu M, Zhu M, Zhang X, Wang L, Jia F, Zhan X, Wang J. Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties. Food Chem 2020; 346:128908. [PMID: 33401084 DOI: 10.1016/j.foodchem.2020.128908] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 10/22/2022]
Abstract
Curdlan has been applied to weaken the quality deterioration of frozen cooked noodles (FCN) during frozen storage. However, the underlying mechanism is still unclear. In this paper, an A/LKB-F probe was used for texture profile analysis and mercury intrusion was firstly used for analyzing ice crystals state in three dimensions. Meanwhile, a systematic study on the water state was conducted, as well as the freeze-thawed stability of FCN under curdlan intervention during frozen storage. The results showed that 0.5% curdlan significantly (P < 0.05) alleviated the decrement in hardness, chewiness and extension, and enhanced the freeze-thawed stability of FCN. This was closely associated with the fact that the addition of curdlan minimized freezable water content, inhibited water mobility and migration, and raised the homogeneity of ice crystals in FCN. This study provides more comprehensive theories for the strengthening effect of curdlan on FCN quality from the perspective of water state.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhuoting Qu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengfei Zhu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Le Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Feng Jia
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaobei Zhan
- Ministry of Education, Key Lab Carbohydrate Chemical and Biotechnology & School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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