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Li X, Wei S, Gao Z, Zhao R, Wang Z, Fan Y, Cui L, Wang Y. The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch. Curr Res Food Sci 2023; 8:100670. [PMID: 38261894 PMCID: PMC10797143 DOI: 10.1016/j.crfs.2023.100670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/18/2023] [Accepted: 12/25/2023] [Indexed: 01/25/2024] Open
Abstract
The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality.
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Affiliation(s)
| | | | - Zixin Gao
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Ruixue Zhao
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Zhanpeng Wang
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Yuling Fan
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Linlin Cui
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Yuhua Wang
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
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2
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Chen X, Zhang Y, Zou Y, Li L, Yan J, Chen S, Zhang S, Zhu J. Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch. Int J Biol Macromol 2023; 227:222-230. [PMID: 36509202 DOI: 10.1016/j.ijbiomac.2022.12.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/28/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
This research focused on the characteristics of amorphous aggregates derived from soy protein (SPAA), and their effects on the structural, physicochemical, and digestive properties of potato starch (PS). The SPAA induced by different heating temperatures at pH 7.0 formed an inhomogeneous spherical structure. The presence of SPAA could improve the degree of short-range order of starch, increase thermal stability, reduce pasting viscosity and breakdown, and setback viscosity values of PS. For the PS complexed with SPAAs under simulated cooking conditions, the fraction of digested starch at 300 min (C300) decreased by 6-14 %, and rapid digestible starch content (RDS) decreased by 18-25 %, while the slowly digestible starch (SDS) and resistant starch (RS) increased by 0.4-3 % and 15-23 %, respectively. The SPAA at higher temperature treatment (SPAA130) reduced digestive rate coefficient (k) values more significantly than SPAA at a lower temperature (SPAA70, SPAA90, SPAA110). And the SPAA had no inhibitory effect on α-amylase. The results of this study would significantly contribute to expanding the theoretical information about protein regulation in starch digestion and promoting the development of healthy foods with digestion-resistant properties.
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Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yuge Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jingkun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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Hao Z, Han S, Xu H, Li C, Wang Y, Gu Z, Hu Y, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling. Int J Biol Macromol 2022; 224:1313-1321. [DOI: 10.1016/j.ijbiomac.2022.10.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/17/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
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Zhang Y, Zhang M, Guo X, Bai X, Zhang J, Huo R, Zhang Y. Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding. Food Sci Nutr 2022; 11:216-227. [PMID: 36655077 PMCID: PMC9834878 DOI: 10.1002/fsn3.3054] [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: 09/28/2021] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 02/01/2023] Open
Abstract
Oat bran (OB) is a by-product of oat, which is rich in β-glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p < .05). And the water-holding capacity, swelling capacity, and water solubility index of OB increased significantly (p < .05), whereas the animal and vegetable oil-holding capacities decreased. Oat bran could adsorb cholic acid and glucose, which was related to the time of superfine grinding. In addition, the antioxidant capacity of OB was improved after superfine grinding. Related analysis shows that there was significant positive relationship between β-glucan, polyphenols and soluble dietary fibers and antioxidant indicators (p < .05). The Fourier transform infrared (FTIR) results showed that the FTIR spectra of OB powder with different crushing times were similar. On the basis of the above analyses, it is suggested that OB prepared by superfine grinding for 5 min had good physical and chemical properties and antioxidant properties and is widely used in food.
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Affiliation(s)
- Yakun Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xinyue Guo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Xue Bai
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Jing Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
| | - YuanYuan Zhang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHuhhotP.R. China
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Rostamabadi H, Karaca AC, Deng L, Colussi R, Narita IMP, Kaur K, Aaliya B, Sunooj KV, Falsafi SR. Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydr Polym 2022; 296:119931. [DOI: 10.1016/j.carbpol.2022.119931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/02/2022]
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Chen W, Zhang T, Ma Q, Zhu Y, Shen R. Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins. Foods 2022; 11:foods11131877. [PMID: 35804691 PMCID: PMC9265775 DOI: 10.3390/foods11131877] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/18/2022] [Accepted: 06/20/2022] [Indexed: 11/16/2022] Open
Abstract
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.72 log CFU/mL compared with the control. These characteristics make SRD and ORD suitable for use as soluble dietary fiber and prebiotics in beverages and the excipients of low-glycemic-index products.
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Affiliation(s)
- Wenwen Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Ting Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Qi Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
- >Correspondence: ; Tel.: +86-135-2664-5815
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Zhang J, Zhang M, Zhang Y, Bai X, Wang C. Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
- Sanya Research Institute Hainan Academy of Agricultural Sciences Sanya 572024 China
- Institute of Agricultural Product Processing Design Hainan Academy of Agricultural Sciences Haikou 571100 China
- Yazhou Bay Seed Laboratory Hainan Province Sanya 572024 China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Chen Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
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Ma S, Liu H, Liu C, Li Y, Liu X. Understanding macromolecular interactions: key to developing new cereal‐based foods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Hua‐Min Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Chong Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Xingxun Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou P.C. 450001 China
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Kurek MA, Moczkowska-Wyrwisz M, Wyrwisz J, Karp S. Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology. Foods 2021; 10:foods10112551. [PMID: 34828832 PMCID: PMC8619912 DOI: 10.3390/foods10112551] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/30/2022] Open
Abstract
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.
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