The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij a...The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.展开更多
Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot ...Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot of manpower and resources.In this paper,we proposed a computer vision-based method to automatically monitor the change in grain quantity of a granary.The proposed method was motivated from the observation that warehouse managers can use a camera to remotely monitor the grain security of a granary,which determines whether grain quantity is reduced by checking the distance between the grain surface and the grain loading line at the outlet of a granary.To this end,images were first captured by a camera,and a two-level spatial constraints-based SVM classifier was learned to detect the grain surface and the grain loading line of the images.During the test phase,the detected result of a test image obtained by SVM was further refined by Grab Cut with higher order potentials to get the more accurate segmentation result.Finally,the area between the grain surface and the grain loading line was calculated,and then compared with the previous measured one to determine whether the grain surface had dropped.The experiment results validate the effectiveness of the two-level spatial constraints SVM and the strategy for monitoring the change in grain quantity.展开更多
In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer ...In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.展开更多
The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread...The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.展开更多
Aim of this study is to see how ultrasound(US)and microwave(MW)pretreatments affectγ-aminobutyric acid(GABA)and physicochemical parameters of sorghum sprouts.Before sprouting,the sorghum was treated with the US at di...Aim of this study is to see how ultrasound(US)and microwave(MW)pretreatments affectγ-aminobutyric acid(GABA)and physicochemical parameters of sorghum sprouts.Before sprouting,the sorghum was treated with the US at different time intervals(10,15,20 min)and MW at various power levels(10%,30%,50%).Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%.Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10%power level had the highest of 87.14 and 66.97μg/g,respectively.US treatment for 20 min showed the highest total phenolic content(TPC)of 21.26 mg GAE/100 g,while on 10 min of treatment,it showed the highest antioxidant activity of 84.53%DPPH inhibition.The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10%output power respectively.In conclusion,the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content,making it beneficial for developing functional foods.展开更多
Corn as one of the world's major food crops,its by-product corn cob is also rich in resources.However,the unreasonable utilization of corn cob often causes the environmental pollution,waste of resources and other ...Corn as one of the world's major food crops,its by-product corn cob is also rich in resources.However,the unreasonable utilization of corn cob often causes the environmental pollution,waste of resources and other problems.As one of the most abundant polymers in nature,xylan is widely used in food,medicine,materials and other fields.Corn cob is rich in xylan,which is an ideal raw material for extracting xylan.However,the intractable lignin is covalently linked to xylan,which increases the difficulty of xylan extraction.It has been reported that the deep eutectic solvent(DES)could preferentially dissolve lignin in biomass,thereby dissolving the xylan.Then,the xylan in the extract was separated by ethanol precipitation method.The xylan precipitate was obtained after centrifugation,while the supernatant was retained.The components of the supernatant after ethanol precipitation were separated by the rotary evaporator.The ethanol,water and DES were collected for the subsequent extraction of corn cob xylan.In this study,a novel way was provided for the green production of corn cob xylan.The DES was used to extract xylan from corn cob which was used as the raw material.The effects of solid-liquid ratio,reaction time,reaction temperature and water content of DES on the extraction rate of corn cob xylan were investigated by the single factor test.Furthermore,the orthogonal test was designed to optimize the xylan extraction process.The structure of corn cob xylan was analyzed and verified.The results showed that the optimum extraction conditions of corn cob xylan were as follows:the ratio of corn cob to DES was 1:15(g:mL),the extraction time was 3 h,the extraction temperature was 60℃,and the water content of DES was 70%.Under these conditions,the extraction rate of xylan was 16.46%.The extracted corn cob xylan was distinctive triple helix of polysaccharide,which was similar to the structure of commercially available xylan.Xylan was effectively and workably extracted from corn cob by the DES method.This study provided a new approach for high value conversion of corn cob and the clean production of xylan.展开更多
This article has been retracted:please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/ourbusiness/policies/article-withdrawal).This article has been retracted at the request of the Editor-in...This article has been retracted:please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/ourbusiness/policies/article-withdrawal).This article has been retracted at the request of the Editor-in-Chief.The authors have plagiarized part of a paper that had already appeared in [BBA-MOL CELL BIOL L, 1862 (2017) 351-357.展开更多
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing c...When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.展开更多
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and C...Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.展开更多
Rice has been a staple food across the globe since time immemorial.Generally,different types of rice,such as white,purple,red,brown,and black rice,are named following the physical appearance of the rice bran.The color...Rice has been a staple food across the globe since time immemorial.Generally,different types of rice,such as white,purple,red,brown,and black rice,are named following the physical appearance of the rice bran.The color of the rice bran differs due to the presence of pigments in the rice varieties.Apart from general uses like cooking and fodder for cattle,rice has also been extensively involved in the field of medicine,some of which have been scientifically addressed.Although pigmented rice varieties have a history of heritage and are admired all over the world,awareness concerning the benefits of consuming these types of rice is limited.The main theme of this research article is to define the scientifically proven medicinal properties of black rice.The health properties of black rice are experimentally renowned,and gathered empirical data regarding the physiological and pharmacological activity of black rice remarkably supports the use of black rice in nutritional therapy.展开更多
The emerging food additive, xylo-oligosaccharide(XOSs), was prepared through enzymatic hydrolysis of hemicelluloses isolated from press lye. Two of the three experimental enzyme preparations presented favourable effec...The emerging food additive, xylo-oligosaccharide(XOSs), was prepared through enzymatic hydrolysis of hemicelluloses isolated from press lye. Two of the three experimental enzyme preparations presented favourable effects, while the other one consisting of the nominal enzyme preparations with high enzyme activity was found to have poor catalytic effects. The conversion of xylan exceeded 40% and the selectivity for XOSs reached 90% when the temperature, hemicellulose concentration, dosage of enzymes, and hydrolysis time were 40?C, 100 g/L, 1 ku/g, and 4 h, respectively. Xylo-oligosaccharide preparation through enzymatic hydrolysis of hemicelluloses isolated from press lye was proved to be a feasible process to utilize the by-product of the lye regeneration, which will substantially improve the economy of the lye regeneration and recycling.展开更多
Zearalenone is a mycotoxin produced by Fusarium species.It frequently contaminates cereals used for foods or animal feeds,especially deposited in crude corn oil.Certain amounts of zearalenone can be removed during ref...Zearalenone is a mycotoxin produced by Fusarium species.It frequently contaminates cereals used for foods or animal feeds,especially deposited in crude corn oil.Certain amounts of zearalenone can be removed during refining processes.In this study,we studied the influence of activated carbon and six industial absorbents(zeolite,diatomite,attapulgite,perlite,montmorillonite and activated clay)on the elimination of zearalenone during bleaching process of corn oil and explored the absorption mechanism of activated carbon.Results showed that activated carbon had an excellent adsorption capacity of zearalenone compared with the other six industrial adsorbents.For activated carbon,a high removal rate of zearalenone(exceeding 83%)from heavily zearalenone-polluted corn oil was achieved and the removal rate of zearalenone was kept above 60%after five regeneration cycles.The research on the adsorption mechanism of activated carbon showed that Freundlich adsorption isotherm model and pseudo-second-order kinetic model could well described the adsorption process.The thermodynamic study demonstrated that adsorption process was spontaneous and exothermic.Fourier transform infrared spectroscopy and Raman spectroscopy further revealed that activated carbon was effectively combined with zearalenone viaπ-πinteraction.Thus,activated carbon is an efficient and suitable adsorbent to control the levels of zearalenone during bleaching process of corn oil.This study not only proposed a systematic research scheme for the mechanism study of activated carbon for the elimination of zearalenone in corn oil,but also provided the scientific basis for developing effective methods to eliminate zearalenone in refined vegetable oils.展开更多
Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water limited the appl...Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water limited the application of free phytosterols in the food industry. Chemical or enzymatic modifications were effective to improve the physicochemical properties as well as the bioavailability and cholesterollowering activity of phytosterols. Higher oil solubility and lower melting point of phytosterols have been achieved by esterification and transesterification with fatty acids and triacylglycerols so as to enhance the bioavailability, reduce formation of precipitates, and improve the sensory quality of products.While the researches on the improvement on its water solubility is a hot topic. Hydrophilic phytosterol derivatives have promising applications in the food industry because most of foods belong to aqueous matrix. Hydrophilic modification is useful and meaningful for phytosterols in both industrial and commercial applications. This review mainly highlights the hydrophilic phytosterol derivatives in the following aspects:(i) hydrophilic modifications of phytosterols by coupling with various polar components;(ii) cholesterol-lowering activity and possible molecular mechanisms of hydrophilic phytosterol derivatives on reducing serum cholesterol level;and(iii) safety evaluation of hydrophilic phytosterol derivatives in cell-culture studies, animal models and clinical trials.展开更多
Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of...Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.展开更多
Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be ...Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.展开更多
Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effect...Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.展开更多
Grain&Oil Science and Technology is a peer-reviewed international scientific journal dedicates to promoting the advancement of science and technology in grain and oil storage,grain engineering,oil engineering,food...Grain&Oil Science and Technology is a peer-reviewed international scientific journal dedicates to promoting the advancement of science and technology in grain and oil storage,grain engineering,oil engineering,food science,food nutrition and safety,new technologies and related research progress,publishes the highest quality original contributions and reviews on new achievements.Its aims to enhance展开更多
Due to its beneficial health effects,the use of soybean protein has shown a continuous increase,but concerns regarding the allergenicity of soybean antigenic protein have also increased.This study aimed to evaluate th...Due to its beneficial health effects,the use of soybean protein has shown a continuous increase,but concerns regarding the allergenicity of soybean antigenic protein have also increased.This study aimed to evaluate the hydrolytic effects of a non-commercial alkaline protease isolated from the Bacillus subtilis ACCC 01746 on soybeanβ-conglycinin and the allergenicity of its hydrolysates.Alkaline protease of the strain was separated by precipitation method of organic solvents,and theβ-conglycinin was separated by alkali-solution and acid-isolation and purified by use of gel column.Using the degree of hydrolysis(DH)and inhibition rate as evaluation indexes,the enzymatic hydrolysis parameters ofβ-conglycinin was optimized by single factor and L_(9)(3^(4))orthogonal tests,so as to explore the effect of the protease on the hydrolysis degree and the antigenicity ofβ-conglycinin hydrolysates.The results showed that the native enzyme existed as an 18.3 kDa monomer with a 430 U/g maximum activity.The purity ofβ-conglycinin was 84.8%.The single-factor test results showed that DH showed the oppostie trendency with the inhibition rate,and the increase of protein concentration causedmonotone increasing and monotone decreasing of the inhibition rate and the DH,and the optimal protein concentration was 30 mg/mL.The optimization results showed that pH had the largest impacts on both DH and the inhibition rate,followed by enzyme dosage,hydrolysis temperature and hydrolysis time.Under the optimum hydrolysis conditions of protein concentration 30mg/mL,enzymedosage0.7%,hydrolysis time40min,temperature 55°C and pH8.5,the DH reached the highest of 76.28%,and the inhibition rate was the lowest of 27.03%,which was reduced greatly compared with that before optimization.These results suggested that alkaline protease appeared to show a relatively high effeciency in lowering soybean allergenicity,making it possible to produce low-allergenicity soybean protein.展开更多
This study focused on the preparation of docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA)enriched-triacylglycerols by enzymatic interesterification using tuna oil and capric acid. The content of DHA+EPA is 26....This study focused on the preparation of docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA)enriched-triacylglycerols by enzymatic interesterification using tuna oil and capric acid. The content of DHA+EPA is 26.86% in the tuna oil used in this study. A response surface methodology(RSM) was used to optimize the reaction parameters(reaction temperature, substrate molar ratio, enzyme amount and reaction time), and the optimized conditions were determined to be: reaction temperature 58℃, substrate molar ratio(capric acid : tuna oil) 4:1, enzyme amount 4%, and reaction time 7.5 h. Under the optimized conditions, the content of DHA+EPA in the glycerides was 40.03%, which is 13.17% higher than that in raw tuna oil. In addition,the MLM-type structured lipids containing medium chain fatty acids(capric acid) at positions sn-1,3 and a long chain fatty acid(DHA/EPA) at the position sn-2 may have many health benefits for humans.展开更多
The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&...The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request informed consents for the following articles.The appropriate informed consents,provided by the authors,are included below.展开更多
基金The authors are thankful to Rice Research Centres of Anantnag and Kupwara,J&K for helping us in getting paddy.
文摘The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.
基金supported by Natural Science Project of Henan Science and Technology Department(Grant 162102210189,132102210494)Special Fund for Basic Scientific Research of Henan University of Technology(Grant 2016QNJH25)+1 种基金High-level Personnel Fund of Henan Province(Grant 21476062,31401918)Open fund of Key Laboratory of Grain Information Processing and Control(Grant KFJJ-2018-101)。
文摘Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country.However,current manual inspection ways fail to get real-time measurement results and require spending a lot of manpower and resources.In this paper,we proposed a computer vision-based method to automatically monitor the change in grain quantity of a granary.The proposed method was motivated from the observation that warehouse managers can use a camera to remotely monitor the grain security of a granary,which determines whether grain quantity is reduced by checking the distance between the grain surface and the grain loading line at the outlet of a granary.To this end,images were first captured by a camera,and a two-level spatial constraints-based SVM classifier was learned to detect the grain surface and the grain loading line of the images.During the test phase,the detected result of a test image obtained by SVM was further refined by Grab Cut with higher order potentials to get the more accurate segmentation result.Finally,the area between the grain surface and the grain loading line was calculated,and then compared with the previous measured one to determine whether the grain surface had dropped.The experiment results validate the effectiveness of the two-level spatial constraints SVM and the strategy for monitoring the change in grain quantity.
基金the National Key Research and Development Program(2018YFD0401001)。
文摘In order to understand more clearly the morphology of the structural layers of the soft and hard wheat bran to understand the effect of mechanical force on the wheat grain,we observed the microstructure of each layer of the wheat bran from soft and hard mature wheat.Based on the differences in mechanical properties and water permeability of each wheat bran layer,the mature wheat grains were alternately treated under cold and heat conditions and separated by manual dissection.The microstructure of each layer of wheat bran from soft and hard mature wheat was determined by optical and fluorescence microscopy.Seven different structure layers were observed by optical microscopy,named them as epidermis,epicarp,cross cells,tube cells,testa,nucellar layer,and aleurone layer.All the layers of the outer bran of wheat grains were separated,except for the tube cells layer.The autofluorescence imagings of five layers were obtained.It was found that the morphology of the structural layers of the soft and hard wheat bran did not differ much,except for the aleurone layer.The aleurone layer of soft wheat bran was significantly different from that of the hard wheat bran,which is fuller and denser compared to soft wheat.In this study,more aleurone grains were lost in the aleurone layer obtained by the outsidein peeling method.The mastery of the morphology of each structural layer of the bran helps us to quickly quantify the degree of peeling of wheat milling,and to make immediate adjustments to the process.At the same time,we understand that the contents of the aleurone cells have different binding strengths with the nucellar layer and the starchy endosperm.The paper is instructive to deep investigation of wheat milling mechanism and product process refinement.
基金The authors thanks for the financial support of the National Key Research and Development Program(2016YFD0400203)the National Natural Science Foundation of China(Project No.31771897,31871852,and 31772023).
文摘The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.
基金The authors would like to thank the National Institute of Food Technology,Entrepreneurship and Management,Thanjavur(NIFTEM-T),for providing the infrastructure and facilities to accomplish this research work.
文摘Aim of this study is to see how ultrasound(US)and microwave(MW)pretreatments affectγ-aminobutyric acid(GABA)and physicochemical parameters of sorghum sprouts.Before sprouting,the sorghum was treated with the US at different time intervals(10,15,20 min)and MW at various power levels(10%,30%,50%).Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%.Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10%power level had the highest of 87.14 and 66.97μg/g,respectively.US treatment for 20 min showed the highest total phenolic content(TPC)of 21.26 mg GAE/100 g,while on 10 min of treatment,it showed the highest antioxidant activity of 84.53%DPPH inhibition.The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10%output power respectively.In conclusion,the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content,making it beneficial for developing functional foods.
基金This work was supported by the National Natural Science Foundation of China[21978070]Natural Science Foundation of Henan[212300410032,232103810065]+2 种基金Key Research and Development Projects of Henan Province[221111320500]Program for Science&Technology Innovation Talents in Universities of Henan Province[20HASTIT034]Henan Province“Double First-Class”Project-Food Science and Technology.
文摘Corn as one of the world's major food crops,its by-product corn cob is also rich in resources.However,the unreasonable utilization of corn cob often causes the environmental pollution,waste of resources and other problems.As one of the most abundant polymers in nature,xylan is widely used in food,medicine,materials and other fields.Corn cob is rich in xylan,which is an ideal raw material for extracting xylan.However,the intractable lignin is covalently linked to xylan,which increases the difficulty of xylan extraction.It has been reported that the deep eutectic solvent(DES)could preferentially dissolve lignin in biomass,thereby dissolving the xylan.Then,the xylan in the extract was separated by ethanol precipitation method.The xylan precipitate was obtained after centrifugation,while the supernatant was retained.The components of the supernatant after ethanol precipitation were separated by the rotary evaporator.The ethanol,water and DES were collected for the subsequent extraction of corn cob xylan.In this study,a novel way was provided for the green production of corn cob xylan.The DES was used to extract xylan from corn cob which was used as the raw material.The effects of solid-liquid ratio,reaction time,reaction temperature and water content of DES on the extraction rate of corn cob xylan were investigated by the single factor test.Furthermore,the orthogonal test was designed to optimize the xylan extraction process.The structure of corn cob xylan was analyzed and verified.The results showed that the optimum extraction conditions of corn cob xylan were as follows:the ratio of corn cob to DES was 1:15(g:mL),the extraction time was 3 h,the extraction temperature was 60℃,and the water content of DES was 70%.Under these conditions,the extraction rate of xylan was 16.46%.The extracted corn cob xylan was distinctive triple helix of polysaccharide,which was similar to the structure of commercially available xylan.Xylan was effectively and workably extracted from corn cob by the DES method.This study provided a new approach for high value conversion of corn cob and the clean production of xylan.
文摘This article has been retracted:please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/ourbusiness/policies/article-withdrawal).This article has been retracted at the request of the Editor-in-Chief.The authors have plagiarized part of a paper that had already appeared in [BBA-MOL CELL BIOL L, 1862 (2017) 351-357.
基金Supported by National Key R&D Program of China(2016YFD0401302)National Natural Science Foundation of China(31701636)
文摘When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.
基金Supported by National Natural Science Foundation of China(31501487)
文摘Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.
基金Department of Science and Technology, Government of India, for providing INSPIRE Fellowshipauthorities of Annamalai University for providing necessary support
文摘Rice has been a staple food across the globe since time immemorial.Generally,different types of rice,such as white,purple,red,brown,and black rice,are named following the physical appearance of the rice bran.The color of the rice bran differs due to the presence of pigments in the rice varieties.Apart from general uses like cooking and fodder for cattle,rice has also been extensively involved in the field of medicine,some of which have been scientifically addressed.Although pigmented rice varieties have a history of heritage and are admired all over the world,awareness concerning the benefits of consuming these types of rice is limited.The main theme of this research article is to define the scientifically proven medicinal properties of black rice.The health properties of black rice are experimentally renowned,and gathered empirical data regarding the physiological and pharmacological activity of black rice remarkably supports the use of black rice in nutritional therapy.
基金Supported by Science and Education Integration Program of Henan University of Technology
文摘The emerging food additive, xylo-oligosaccharide(XOSs), was prepared through enzymatic hydrolysis of hemicelluloses isolated from press lye. Two of the three experimental enzyme preparations presented favourable effects, while the other one consisting of the nominal enzyme preparations with high enzyme activity was found to have poor catalytic effects. The conversion of xylan exceeded 40% and the selectivity for XOSs reached 90% when the temperature, hemicellulose concentration, dosage of enzymes, and hydrolysis time were 40?C, 100 g/L, 1 ku/g, and 4 h, respectively. Xylo-oligosaccharide preparation through enzymatic hydrolysis of hemicelluloses isolated from press lye was proved to be a feasible process to utilize the by-product of the lye regeneration, which will substantially improve the economy of the lye regeneration and recycling.
基金This work was supported by the National Natural Science Foundation of China(No.31972110)the National Key Research and Development Program of China(2018YFD0401102).
文摘Zearalenone is a mycotoxin produced by Fusarium species.It frequently contaminates cereals used for foods or animal feeds,especially deposited in crude corn oil.Certain amounts of zearalenone can be removed during refining processes.In this study,we studied the influence of activated carbon and six industial absorbents(zeolite,diatomite,attapulgite,perlite,montmorillonite and activated clay)on the elimination of zearalenone during bleaching process of corn oil and explored the absorption mechanism of activated carbon.Results showed that activated carbon had an excellent adsorption capacity of zearalenone compared with the other six industrial adsorbents.For activated carbon,a high removal rate of zearalenone(exceeding 83%)from heavily zearalenone-polluted corn oil was achieved and the removal rate of zearalenone was kept above 60%after five regeneration cycles.The research on the adsorption mechanism of activated carbon showed that Freundlich adsorption isotherm model and pseudo-second-order kinetic model could well described the adsorption process.The thermodynamic study demonstrated that adsorption process was spontaneous and exothermic.Fourier transform infrared spectroscopy and Raman spectroscopy further revealed that activated carbon was effectively combined with zearalenone viaπ-πinteraction.Thus,activated carbon is an efficient and suitable adsorbent to control the levels of zearalenone during bleaching process of corn oil.This study not only proposed a systematic research scheme for the mechanism study of activated carbon for the elimination of zearalenone in corn oil,but also provided the scientific basis for developing effective methods to eliminate zearalenone in refined vegetable oils.
基金supported by the National Natural Science Foundation of China(No.31972110)。
文摘Phytosterols have received extensive attention owing to their excellent cholesterol-lowering activity and the role in cardiovascular diseases prevention. However, poor solubility in both oil and water limited the application of free phytosterols in the food industry. Chemical or enzymatic modifications were effective to improve the physicochemical properties as well as the bioavailability and cholesterollowering activity of phytosterols. Higher oil solubility and lower melting point of phytosterols have been achieved by esterification and transesterification with fatty acids and triacylglycerols so as to enhance the bioavailability, reduce formation of precipitates, and improve the sensory quality of products.While the researches on the improvement on its water solubility is a hot topic. Hydrophilic phytosterol derivatives have promising applications in the food industry because most of foods belong to aqueous matrix. Hydrophilic modification is useful and meaningful for phytosterols in both industrial and commercial applications. This review mainly highlights the hydrophilic phytosterol derivatives in the following aspects:(i) hydrophilic modifications of phytosterols by coupling with various polar components;(ii) cholesterol-lowering activity and possible molecular mechanisms of hydrophilic phytosterol derivatives on reducing serum cholesterol level;and(iii) safety evaluation of hydrophilic phytosterol derivatives in cell-culture studies, animal models and clinical trials.
文摘Knowing that flavored products would increase the use of olive oil by non-traditional consumers and enhance the added value of this valuable agricultural product,the virgin olive oil(VOO)was flavored with the seeds of Pimpinella anisum(Green anise)using three different methods:classic maceration,ultrasonic assisted maceration and direct addition of the essential oil(EO).These methodswere compared under two main criteria:time and level of aromatization.The physico-chemical parameters and the thermal stability of flavored oils prepared by the three methods were determined by AOAC titration method and GC–MS analysis so as to compare the aromatization effect of the three methods.The trans-anethole is the major component of the EO of anise seeds as well as the indicator of the level of aromatization.GC/MS analysis results of the flavored oils showed that the diffusion of trans-anethole in the flavored oil by direct addition of EO was very important(36.3%of the total volatile fraction of the flavored oil)in comparison to the oil flavored by ultrasonic assisted maceration or classic maceration(respectively 26.59%and 23.85%).These different aromatization methods ensure an improvement in the quality of VOO with an enrichment in polyphenols estimated at 35%in the case of ultrasonic flavored oil,an increase in the content of carotenoids and chlorophylls(67%and 21%respectively)in the event of aromatization by classic maceration,and a decrease in specific absorbency at 232 nmestimated at 29%during aromatization by addition of EO as well as a decrease in the peroxide value estimated at 26%in oil flavored by classic maceration unlike in oil flavored by ultrasoundwhich has seen an increase of around 20%.The aromatization was able to maintain the stability of the oils and its qualification as VOO with a gain in induction time in the case of treatment at 60℃ estimated at 29 and 27.5 d respectively in oils flavored by addition of EO and by conventional maceration,an improvement resistance to degradation concerning K_(232) and K_(270) of all flavored oils which varied from 15 to 40 d in the case of treatment at 60℃ and 3 h resistance to degradation of oils treated at 130℃ for K_(232).Polyphenols,chlorophyll pigments and carotenoids play an important role in oxidative stability due to their antioxidant nature and their degradation during heating is very complex.All of these physico-chemical changes have increased the thermal stability of flavored oils with better resistance to oxidation of flavored oil by classic maceration in compared to oil flavored by adding EO and the oil flavored by using ultrasound.
文摘Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.
基金supported by the Key scientific and technological project of Henan Province(No.202102110143)State Scholarship Fund of China Scholarship Council(No.202008410106)。
文摘Foxtail millet, originated from China and now cultivated worldwide, is a kind of high dietary fiber whole grain food, and has a high level of vitamins and proteins. Furthermore, foxtail millet has many positive effects on the adjuvant treatment of diabetes, cancer, and cardiovascular diseases because of the abundance in polyphenols. Nonetheless, foxtail millet has poor processing characteristics due to the absence of gluten, restricting the development of foxtail millet products. Studies have demonstrated that heat-moisture treatment, extrusion, superfine grinding, and microbial fermentation are promising methods to improve the processing qualities of foxtail millet. Heat-moisture treatment is helpful to increase the content of resistant starch but has less influence on other components, further reduce the GI value of foxtail millet. The extrusion has positive effects on improving the solubility of foxtail millet starch and increasing the contents of polyunsaturated fatty acid, linoleic and linolenic acids, and adverse effects on reducing the solubility of foxtail millet proteins and causing losses of nutrients due to Maillard reaction. Superfine grinding can reduce the particle size of foxtail millet to obtain a better mouthfeel of foxtail millet products. The superfine foxtail millet flour has better solubility, higher freeze-thaw stability, and lower gelatinization temperature. Microbial fermentation contributes positively to reducing the molecular weight and retrogradation value of foxtail millet starch, degrading rapidly digested starch, and improving the digestibility of foxtail millet protein. This paper briefly introduced the effects of different processing methods on foxtail millet nutrients, aiming to provide references for increasing the variety and improving the quality of foxtail millet products.
文摘Grain&Oil Science and Technology is a peer-reviewed international scientific journal dedicates to promoting the advancement of science and technology in grain and oil storage,grain engineering,oil engineering,food science,food nutrition and safety,new technologies and related research progress,publishes the highest quality original contributions and reviews on new achievements.Its aims to enhance
基金Thanks to Grain&Corn Engineering Technology Research Center,State Administration of Grain(GA2017004)Science and Technology Research Project of Henan(172102110205 and 182102310676)for funding support.
文摘Due to its beneficial health effects,the use of soybean protein has shown a continuous increase,but concerns regarding the allergenicity of soybean antigenic protein have also increased.This study aimed to evaluate the hydrolytic effects of a non-commercial alkaline protease isolated from the Bacillus subtilis ACCC 01746 on soybeanβ-conglycinin and the allergenicity of its hydrolysates.Alkaline protease of the strain was separated by precipitation method of organic solvents,and theβ-conglycinin was separated by alkali-solution and acid-isolation and purified by use of gel column.Using the degree of hydrolysis(DH)and inhibition rate as evaluation indexes,the enzymatic hydrolysis parameters ofβ-conglycinin was optimized by single factor and L_(9)(3^(4))orthogonal tests,so as to explore the effect of the protease on the hydrolysis degree and the antigenicity ofβ-conglycinin hydrolysates.The results showed that the native enzyme existed as an 18.3 kDa monomer with a 430 U/g maximum activity.The purity ofβ-conglycinin was 84.8%.The single-factor test results showed that DH showed the oppostie trendency with the inhibition rate,and the increase of protein concentration causedmonotone increasing and monotone decreasing of the inhibition rate and the DH,and the optimal protein concentration was 30 mg/mL.The optimization results showed that pH had the largest impacts on both DH and the inhibition rate,followed by enzyme dosage,hydrolysis temperature and hydrolysis time.Under the optimum hydrolysis conditions of protein concentration 30mg/mL,enzymedosage0.7%,hydrolysis time40min,temperature 55°C and pH8.5,the DH reached the highest of 76.28%,and the inhibition rate was the lowest of 27.03%,which was reduced greatly compared with that before optimization.These results suggested that alkaline protease appeared to show a relatively high effeciency in lowering soybean allergenicity,making it possible to produce low-allergenicity soybean protein.
文摘This study focused on the preparation of docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA)enriched-triacylglycerols by enzymatic interesterification using tuna oil and capric acid. The content of DHA+EPA is 26.86% in the tuna oil used in this study. A response surface methodology(RSM) was used to optimize the reaction parameters(reaction temperature, substrate molar ratio, enzyme amount and reaction time), and the optimized conditions were determined to be: reaction temperature 58℃, substrate molar ratio(capric acid : tuna oil) 4:1, enzyme amount 4%, and reaction time 7.5 h. Under the optimized conditions, the content of DHA+EPA in the glycerides was 40.03%, which is 13.17% higher than that in raw tuna oil. In addition,the MLM-type structured lipids containing medium chain fatty acids(capric acid) at positions sn-1,3 and a long chain fatty acid(DHA/EPA) at the position sn-2 may have many health benefits for humans.
文摘The publisher would like to draw the reader's attention to the following errors.Informed consents were not included in the published version of the following articles that appeared in previous issues of Grain&Oil Science and Technology.The authors were contacted after publication to request informed consents for the following articles.The appropriate informed consents,provided by the authors,are included below.
