FOOD HYDROCOLLOIDS
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2019
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IF 5.839
Cuihua Chang,Yali Xu,Mingcheng Shi,Yujie Su,Xin Li,Junhua Li,Yanjun Yang
The effects of dry-heat treatment (75 °C, 0–20 d) and guar gum (GG) composition on foaming properties and baking performance of egg white powder (EWP) were investigated. Rheological measurement showed that both dry-heat treatment and GG addition can improve the viscosity of EWP dispersion. The particle diameter of EWP dispersion decreased after dry-heat treatment, while hydrophobicity increased, indicating that the increased viscosity was caused by the enhanced hydrophobic interaction rather than particle induced steric hindrance. The sample undergoing 10 days of dry heating with GG addition performed the best foaming properties (foaming capacity 9.37 ± 0.26 mL/g and foaming stability 96 ± 1.56%). However, without GG addition, 10 days of dry heating just induced the foaming capacity and stability increasing from 5.17 ± 0.65 mL/g and 42.85 ± 2.90% to 6.96 ± 0.09 mL/g and 64.95 ± 3.04%, respectively. The sample EWP 10 + GG also exhibited the largest cake specific volume and uniform distribution of foams in cross section, which was observed in all three baking systems (low, middle and high sugar). In low sugar system, GG addition induced an increase in cake specific volume from 3.72 ± 0.02 mL/g to 4.55 ± 0.16 mL/g. The results revealed that combining dry-heat and GG addition can more effectively enhance foaming capacity and baking performance of EWP powder, providing guidance for its efficient application in baking industry.
研究领域:
食品科学
·
化学
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DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2021
·Vol. 45
·期 3
·e15281
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IF 2.19
Siyuan Liang,Chunyan Su,Ahmed S. M. Saleh,Hao Wu,Bo Zhang,Xiangzhen Ge,Wenhao Li
Mung bean starch was subjected to continuous and repeated dry heat treatments at 130°C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C-type crystalline structure after continuous and repeated dry heat treatments. The dry heat treatments decreased the molecular weight, amylose content, swelling power, and viscosity of mung bean starch depending on treatment duration/cycles. Greater solubility and enthalpy values were found for the dry heated starch than those of the native ones. Additionally, the content of slowly digestible and resistant starch slightly increased during the early time/cycles of treatment. Furthermore, the dry-heated mung bean starch showed a lower glycemic index than that of the native ones. And the continuous dry heat-treated starch had the strongest changes in amylose content, solubility, swelling power, and pasting parameters compared to the repeated ones. Practical applications Starch is an important ingredient in the food industry, and it is widely utilized as an additive in many food products such as pastas, soups, sauces, confectioneries, and bakeries. However, due to the instability of native starch under heating and acidic environment, unsatisfactory starch products are obtained, which limits the practical application of starch in the food field. Therefore, modification of native starch using physical, chemical, and biological methods is necessary to promote their application in the food industry. The results obtained in this study suggest that dry heat treatment can be successfully applied for producing modified mung bean starch with good water solubility, higher thermal stability, and low glycemic index to promote its application in the food industry. Additionally, dry heat treatment is a safe starch modification method because it is chemical-free.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
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2023
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IF 3.8
Tingting Hong,Yongshuai Ma,Fengfeng Wu,Yamei Jin,Dan Xu,Xueming Xu
This study aimed to investigate the impact of heat treatment on the molecular structure of starch and protein in wheat flour and to establish a correlation between the changes in molecular structure and the resulting effects on the pasting properties of the flour. Heat treatment increased the pasting viscosity and pasting temperature with the extent of heat-treated time and temperature. Moreover, the water absorption indexes, swelling power, and gelatinization enthalpy of heat-treated flour were higher than that of untreated flour, while the water solubility indexes were lower. The clustered starch granules and aggregated protein increased the particle size of flour after heat treatment. Additionally, heat treatment decreased the damaged starch content from 6.54% in native flour to 2.94% in treated flour (100 °C, 30 min), causing an increase in the short-range order structure and relative crystallinity of starch. The aggregated protein induced by heat owned the lower free sulfhydryl content and higher SDS-insoluble protein and β-sheet structure. The pasting properties variations were mainly correlated with the molecular structure changes of protein induced by heat. These results provided a theoretical basis for tailoring flour to produce wheat-based products with desired properties through the application of heat treatment technology.
研究领域:
食品科学
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分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Xiangzhen Ge,Huishan Shen,Chunyan Su,Bo Zhang,Qian Zhang,Hao Jiang,Wenhao Li
The effect of dry heat (DH, 130 °C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 2
·335
·
IF 5.2
Shuangfeng Guo,Hao Wu,Xinyue Liu,Wenqing Zhao,Jiayu Zheng,Wenhao Li
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3–18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch’s structure and physicochemical properties than CDH.Keywords:potato starch;dry heat treatment;physicochemical property
研究领域:
食品科学
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淀粉化学
·
热分析
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
·
IF 3.714
He Li,Xiang-Yi Tang,Chun-Jian Wu,Shu-Juan Yu
The 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) is one of the Mallard reaction product with intense bitter and strong antioxidant activity . Insight into DDMP formation pathways is important to manage Maillard reaction products quality. In this work, wet- and dry-heating glucose-amino acid model reactions were investigated to understand the DDMP formation pathways. Lysine and proline facilitated the DDMP generation in wet- and dry-heating system, respectively, suggesting the reaction intensity and amino acid properties are primary factors mediating DDMP generation. Fundamental mechanism on DDMP formation or inhibition was evaluated via quantitatively monitoring enolization products, which suggested that the formation of DDMP was facilitated at lower moisture content condition caused by more 1-deoxyglucosone (1-DG) generation via 2,3-enolization. However, increasing moisture content resulted in the decay of DDMP because of the transformation of 2,3-enolization to 1,2-enolization, which inhibited DDMP generation but transformed to form 5-hydroxymethylfurfural (HMF).
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Yue Zhang,Yongkang Xie,Yiting Chen,Ravi Pandiselvam,Yanhong Liu
The effects of radio frequency (RF) dry heat treatment on powdered infant formula milk (PIFM) stickiness were investigated. Commercial spray-dried PIFM with a water activity of 0.28 was treated at a constant temperature of 70 °C for 0, 23.3, 46.6, 69.9, 93.2, and 116.5 min, corresponding to 0–5 logarithmic inactivation of Cronobacter sakazakii . All RF treatments significantly reduced the water activity, while induced insignificant change in lactose crystallinity (∼2%–3%) and surface free fat content (∼0.005–0.006 g/g powder) compared with the untreated sample. The particle size of PIFM was increased markedly when the holding time reached 23.3 min, and after that changed insignificantly, suggesting that the stickiness between neighboring particles was completed at the initial stage of pasteurization . The stickiness of the powders was noted along with the flow of molten surface fat when processed for 23.3 min, but fat coverage decreased due to fat solidification as time increased from 23.3 min to 116.5 min. Compared with the untreated samples, the increased surface lactose coverage of treated PIFM reduced the critical water activity for glass transition from 0.39 to 0.31 at 25 °C. This study demonstrated that surface free fat bridges were responsible for increasing particle size after RF dry heat pasteurization.
研究领域:
食品科学
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微生物学
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化学工程
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DOI
高影响因子
危险品化学品经营许可证（带存储）