Foods
·
2023
·Vol. 12
·期 7
·1369
·
IF 5.2
Fenghong Deng,Xiuting Hu,Yueru Wang,Shunjing Luo,Chengmei Liu
Rice bran, rich in feruloyl arabinoxylan, is a good source of feruloyl oligosaccharides (FOs). To prepare FOs, bran was often hydrolyzed by amylase and protease to remove starch and protein and then hydrolyzed by xylanase, which was time-consuming and had a low yield. To solve the above problems, enzymatic extrusion was used to treat rice bran, and the effects of traditional hydrolysis, a combination of traditional extrusion and hydrolysis (extrusion-hydrolysis) and enzymatic extrusion on the yield of FOs were investigated and compared in this study. It was found that traditional extrusion and enzymatic extrusion significantly increased the yield of FOs. Particularly, the yield of FOs resulting from enzymatic extrusion was increased to 5.78%, while the yield from traditional hydrolysis was 4.23%. Microscopy analysis showed that extrusion damaged the cell wall of bran, which might increase the accessibility of xylanase to arabinoxylan and the yield of FOs. Spectroscopy analysis suggested that FOs obtained by different pretreatments had similar structures. It was obvious that enzymatic extrusion saved the time for removal of starch and protein and increased the yield of FOs. In addition, the highest yield of FOs was found at the moisture content of 30% and the screw speed of 50 rpm. This study provided an efficient method for the preparation of FOs that is suitable for industrial production.Keywords:rice bran;feruloyl oligosaccharides;enzymatic extrusion;yield
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Yu Zhong,Yue Wu,Ruonan Zhu,Qixuan Lin,Xingjie Wang,Junli Ren,Huan Wang,Fengguang Du
Steam explosion pretreatment technology is one of the most widely used pretreatment technologies for biomass, but with the defects of high energy consumption and high cellulose loss. In this study, a low-energy pretreatment strategy was proposed for steam explosion of wheat straw coupling with screw extrusion and ultra-low acid spraying, and the corresponding relationship between different pretreatment conditions and steam explosion energy consumption was explored. The results showed that 93.8 % of cellulose was retained by screw extrusion and the addition of 0.1 % sulfuric acid spray under steam explosion (160 °C-5min, 0.618 MPa), accordingly, the enzymatic hydrolysis reaction for 72 h resulted in a cellulose enzyme degradation rate of 60.9 %. Compared with the control group (196 °C-5 min, 1.4 MPa), higher cellulose retention, was achieved at lower temperature and pressure, and the energy consumption decreased from 1.29 kJ/g to 1.15 kJ/g, which was a reduction of 10.89 %.
研究领域:
生物工程
·
可再生能源
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2018
·
IF 2.302
Kuijie Gong,Lirong Chen,Xiaoyue Li,Linlin Sun,Kaichang Liu
A combination of germination and extrusion was applied to whole grain corn to increase its nutritional composition, functional properties and non-anthocyanin polyphenol profile, especially related to in vitro hypoglycemic effects. Individual germination and extrusion both led to an increase in soluble dietary fiber and lysine, methionine , tryptophan content, while insoluble dietary fiber content decreased. Extruded germinated whole corn flour (EGWCF) had a higher water absorption and solubility index, showing 103 and 575% increases over untreated ones, respectively. Germination increased free, bound phenolic acid and bound flavonoid content to 169, 230 and 311%, respectively. The total phenolic acid and flavonoid content of EGWCF was 260 and 249% of WCF, respectively. Germination increased the polyphenol composition from 12 to 15 species. Phenolic profiles of EGWCF exhibited collective effects, showing three new phenolic compounds . Polyphenol extracts showed more potent activity against α -glucosidase rather than α -amylase. Free form polyphenols had stronger inhibitory activity than the bound forms. Compared with WCF, free and bound polyphenol extracts from EGWCF increased the anti- α -glucosidase activity by 221 and 40%, and increased the anti- α -amylase activity by 105 and 108%.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Current Drug Delivery
·
2023
·Vol. 20
·期 6
·818-829
·
IF 2.4
Yi Shaoling,Xie Jingwen,Chen Lingli,Xu Feng
Background: The orally disintegrating tablets (ODTs) are especially suitable for elders and children with dysphagia, who need to be given customized dosages. Objectives: This study aimed to prepare orally disintegrating tablets (ODTs) which can be customized as drug content by using
semi-solid 3D printing pressure extrusion technology, with water insoluble and thermally unstable drug loratadine. Methods: The influence of binder concentration, disintegrating agent dosage and ratio mannitol: cellulose on formability and disintegration time was investigated. The properties
of orally disintegrating tablets were investigated by ATR-FTIR, XRPD, DSC and SEM. The correlation formula between tablet bottom area and drug content was established. Results: The formulation was optimized, and contained loratadine 3 g, cellulose 4 g, mannitol 2 g, carboxy methyl starch
sodium 1g, 6% PVP K30 16 ml. The disintegration time was less than 60 s with infilling percentage of 60%, and the disintegration time was less than 30 s with infilling percentage of 40%. There was no detectable interaction between loratadine and the selected excipients by the analysis of ATR-FTIR,
DSC and XRPD. The structure of the tablets was porous, and the drug was dissolved completely within 10 min. The drug content (x) of the tablet and the bottom area (y) of the tablet showed a linear fitting relationship, y = 3.8603x - 0.7176, r2 = 0.9993. Conclusion:
Semi-solid extrusion of 3D printing technology was applied to prepare loratadine orally disintegrating tablets with customized drug content, which provides an alternative method for the research of customized preparation.
研究领域:
药剂学
·
制药工程
✓ 已验证
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2024
·
IF 6.3
Li-Hao Wang,Wen-Hui Qu,Hui Jiang,Song-Gang Xia,Xue Feng,Chang-Hu Xue,Yun-Qi Wen
Gluten is widely used in food process, but rarely used in the fermentation of umami condiment. The extrusion treatment could modify the microstructure of gluten, which may further influence fermentation effectiveness. This study applied gluten and modified gluten obtained by extrusion as raw materials to koji and moromi fermentations. During the koji fermentation, water and Aspergillus oryzae applied to modified gluten penetrated into the inner layer of raw material more efficiently when compared with their application to gluten. After the fermentation, the amino acid nitrogen contents of prepared four group samples ranged from 0.80 g/100 mL to 1.05 g/100 mL, while the contents of glutamic acid, adenosine monophosphate (AMP), guanosine monophosphate (GMP), acetic acid and lactic acid etc. had significant increases, indicating the utilization of gluten in fermentation could produce large amounts of flavor compounds. Additionally, the modification of gluten accelerated the fermentation of A. oryzae and improved the utilization and efficiency of fermentation raw materials, while the soybean protein isolate could partially replace gluten to produce high amounts of flavor compounds during the fermentation. This study broadened the utilization scope of gluten in food industry and provided a reference for the fermentation of umami condiment.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Yuxue Zheng,Xiuxiu Yin,Xiangli Kong,Shiguo Chen,Enbo Xu,Donghong Liu,Yukiharu Ogawa,Xingqian Ye,Jinhu Tian
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochemical properties of the extrudates, including crystallinity, pasting properties and CHA binding, were characterized through X-ray diffraction, Fourier-transform infrared spectroscopy, Rapid Visco Analyzer and ultraviolet spectrophotometer. Particularly, starch hydrolysis and the release of CHA were also evaluated through enzymatic hydrolysis and high-performance liquid chromatography. Results indicated that the addition of CHA promoted the formation of V-type crystals and increased the orderliness of the complexes. The maximum binding amount of CHA in extrudates was 10.98 mg/g without any isomerization or degradation. Additionally, the rapidly digestive starch (RDS) decreased markedly (down to 41.28 ± 2.66%), and there was a pronounced increase in resistant starch (RS), which varied from 10.28 ± 2.62 to 31.16 ± 0.50% in different extrudates. Our results indicated that CHA yielded a negative effect on starch hydrolysis and might provide basic guidance for the application of CHA to healthy starchy food processing in the future.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2017
·
IF 2.223
Zicong Zeng,Yuting Li,Rong Yang,Chengmei Liu,Xiuting Hu,Shunjing Luo,Ersheng Gong,Jiangping Ye
To investigate the relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion, reducing sugars, total phenolic content, total antioxidant activity , and individual phenolic acids of brown rice extruded with different α-amylase concentrations (0.1%, 0.5%, 1%, w/w) were evaluated. Reducing sugars were produced during enzymatic extrusion and significantly increased with the increasing enzyme concentration. Compared with traditional extrusion, the enzymatic extrusion with 1% amylase significantly increased the phenolic retention, DPPH value, FRAP value, and ABTS value by 22.4%, 19.5%, 14.7%, and 41.5%, respectively. The retention of most free phenolic acids was also increased with the increasing enzyme concentration. Besides, the correlation analysis indicated that the content of reducing sugars was positively correlated with total phenolic content (r = 0.915), DPPH value (r = 0.882), FRAP value (r = 0.861), ABTS value (r = 0.867) and free individual phenolic acids (r = 0.595–0.943) of treated brown rice. These results suggested that reducing sugars might protect phenolic compounds during enzymatic extrusion.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 4
·2467-2478
·
IF 3.612
Yu Chen,Ying Liang,Xiaoling Tian,Xiaohua Wang,Hao Liu,Feng Jia,Xia Zhang,Jinshui Wang
SUMMARY To better understand the aggregation mechanism of wheat gluten–peanut oil complex (WPE), the oxidation properties of peanut oil and wheat gluten at different extrusion temperatures were investigated. With the increase in extrusion temperature from 100 to 180 °C, the total oxidation value of peanut oil in WPE increased from 5.04 ± 0.26 to 10.01 ± 0.87, and the carbonyls content of gluten increased from 21.73 ± 0.62 to 31.43 ± 0.58 nmol mg −1 . The results of surface hydrophobicity and carbonyls content indicated that peanut oil could induce gluten oxidation in WPE. The morphology of the extrudates showed that the addition of peanut oil promoted the aggregation of gluten protein. These results enhance our understanding of the interactions between peanut oil and gluten in extrudates and provide a theoretical basis for gluten-based extrudates with favourable textural properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Wenhan Yang,Yuxue Zheng,Weixuan Sun,Shiguo Chen,Donghong Liu,Huiling Zhang,Haitian Fang,Jinhu Tian,Xingqian Ye
During rice dehulling and polishing, about 14% of the rice will be broken. How to utilize those low-value broken rice effectively is a critical issue. In this study, extrusion technology was applied to restructure the broken rice. The morphology, molecular structure and digestibility of intact, broken and extruded rice were investigated with SEM, XRD, FT-IR as well as simulated in vitro gastrointestinal digestion technique. The extruded rice showed a rough surface and the crystalline structure transformed its diffraction type from an A-type to a mixture of B- and V-types. The equilibrium starch hydrolysis ( C ∞ ) and kinetic constant ( k ) of extruded rice was significantly lower than that of the broken rice, which was 76.10%, 2.91 × 10 −2 (min −1 ) and 80.90%, 6.42 × 10 −2 (min −1 ), respectively. Our results indicated that extrusion processing could modify the microstructure and digestibility of rice effectively, and be an optional way to produce staple rice with lower digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2020
·
IF 2.938
Yuxue Zheng,Jinhu Tian,Yukiharu Ogawa,Xiangli Kong,Shiguo Chen,Donghong Liu,Xingqian Ye
To characterize the impact of grape seed proanthocyanidins (GSPAs) on the physicochemical properties and in vitro digestibility of extruded rice, the XRD, RVA, DSC , FT-IR, micro-CT, as well as the in vitro digestion model was applied. Compared with normal rice, the extruded rice with different proportions of GSPAs (0–1.5%) increased the color depth, enhanced the porosity, and changed the semi-crystalline structure of extruded rice from an A-type to a mixture of A- and V-types. The viscosity and thermal properties of extruded rice with GSPAs were also changed noticeably. Additionally, a significantly lower equilibrium hydrolysis and k constant were observed in extruded rice with GSPAs ( p < 0.05). Those results indicated that extruded rice with GSPAs could be an attractive approach to produce rice starchy food with low digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2015
·Vol. 8
·期 9
·1958-1973
·
IF 2.691
Xu Enbo,Wu Zhengzong,Long Jie,Wang Fang,Pan Xiaowei,Xu Xueming,Jin Zhengyu,Jiao Aiquan
In order to investigate the effect of thermostable α-amylase on the rice physicochemical properties, free/bound phenolics, and antioxidant capacities during extrusion, seven different gradients of enzyme concentration from 0 to 6 ‰ (db of starch) were used for both hulled and whole rice. For rice treated with the same extrusion conditions, special mechanical energy (SME) input changed slightly in the presence of fiber fraction (bran/husk), while decreased greatly with increasing α-amylase levels due to the reduced viscosity and friction between mechanical elements and materials. Huge physicochemical modifications were achieved in expansion ratio (ER), bulk density (BD), water absorption/solubility indices (WAI/WSI), and viscosity via enzymatic liquefaction. The total phenolic content (TPC) retention increased dramatically (93.06 and 86.33 % for hulled and whole rice, respectively) with increasing enzyme concentrations to 6 ‰, indicating that a milder reaction environment was created with less thermal-mechanical impact on phenolics. By linear analysis, the TPC of extruded rice hulled or not was strongly and positively related with BD ( R = 0.9185 or 0.9719) and WSI ( R = 0.9719 or 0.8857), whereas negatively related with SME ( R = −0.9460 or −0.8906). Besides, the free/bound phenolics combined with antioxidant activities (1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and ferric reducing antioxidant power (FRAP)) were all improved significantly by the separate/synergetic addition of enzyme and bran/husk used as, respectively, the “special protective agent” and rich source of bioactive compounds. In summary, thermostable α-amylase could achieve many beneficial effects on both physicochemical properties and antioxidant activities of rice extruded with/without fiber for promoting the development of cake making, wine brewing, infant food industries, or animal husbandry.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Bioactive Carbohydrates and Dietary Fibre
·
2024
·
IF 0
Xinzhen Zhang,Yang Gao,Ran Wang,Gexing Zhang,Yue Sun,Xueling Li,Jin Liang
Using crushed indica rice flour as the main raw material, after adding blueberry residue powder, the indica rice puffed powder containing blueberry residue (IREPBR) was obtained through extrusion and crushing. The effects of adding blueberry residue and extrusion processing on the microstructure and in vitro digestibility of indica rice flour were studied. The basic component analysis results showed that the fat and total starch content of indica rice powder significantly decreased after adding blueberry residue powder and extrusion puffing, while the total dietary fiber content significantly increased. The results of scanning electron microscope (SEM) showed that there were many pits and bubbles in the extruded indica rice flour after adding blueberry residue powder. Compared with indica rice flour (IRF), its Water Absorption Index (WAI) and Water Solubility Index (WSI) significantly increased, and its thermal properties also changed. XRD and FT-IR analysis showed that after extrusion, the crystalline morphology of indica rice starch changed from A-type to V-type, and the relative crystallinity also changed. In addition, the content of resistant starch (RS) in indica rice flour added with blueberry residue powder and processed by extrusion increased significantly, while the starch hydrolysis rate and estimated blood glucose index (eGI) decreased.
研究领域:
食品科学
·
农业工程
·
营养学
✓ 已验证
DOI
危险品化学品经营许可证（带存储）