FOOD CHEMISTRY
·
2024
·
IF 8.5
Shuyun Liu,Hanju Sun,Merga Nagassa,Xinzhou He,Hui Pei,Lingyan Gao,Xiao Li,Shudong He
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wenjie Ma,Jialuo Shan,Mengyao Wang,Jianhua Xie,Yi Chen,Lanxi Liang,Jiazhong Feng,Xiaobo Hu,Qiang Yu
In the study, a sweet wine koji (YQ-5) was successfully selected to make frozen Chinese sweet rice wine dough (F-CD) for flavor enrichment. Subsequently, the effects of single improver (SI: xanthan gum, potassium carbonate, antifreeze protein, diacetyl tartaric esters of monoglycerides and composite improver (XPADG: Four improvers mixed in proportion) on the texture, rheological properties, microstructure, water status, protein secondary structure, volatile flavor substances and sensory properties of F-CD during frozen storage were investigated. The results indicated that XPADG slowed the increase in freezable water and water mobility in the dough, giving dough the most stable rheological properties and minimizing the damage of freezing to the secondary structure and microstructure of proteins. Besides, GC-QTOF/MS analysis showed that XPADG may facilitate the retention of flavoring substances in F-CD after storage for 6 days. Finally, the sensory evaluation showed that XPADG imparted good sensory properties to the product after freezing for 6 days.
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
FOOD HYDROCOLLOIDS
·
2016
·
IF 3.858
Yi-Feng Xuan,Yuan Zhang,Yan-Yan Zhao,Zhi Zheng,Shao-Tong Jiang,Xi-Yang Zhong
The effect of different levels (0.5%, 1%, and 2%) of hydroxypropylmethylcellulose (HPMC) addition on the rheological, thermal, and physicochemical properties of wheat gluten as well as the transition of water status was investigated during frozen storage (0 d, 15 d, 30 d, and 60 d). Apart from the samples with 2% HPMC, a significant decrease in rheological parameters ( G′, and G″ ) was observed with increasing time of frozen storage for all gluten samples. These results were in agreement with the determination of free sulfydryl content, which suggest that disulfide bonds of gluten were ruptured during frozen storage, and HPMC could inhibit the effect of frozen storage via restraining recrystallization. On the other hand, the analyses of differential scanning calorimetry (DSC) showed that as frozen storage time was prolonged, the content of freezable water ( C FW ) increased significantly for both samples with and without HPMC; however, in the same frozen storage time, C FW dropped progressively with the increase in the levels of HPMC addition. The results of Time-Domain NMR (TD-NMR) also revealed that HPMC could retard the transition of water status from the unfreezable to the freezable so as to lower the amount and size of ice crystals. In addition, the micrographs of scanning electron microscopy (SEM) further confirmed that more disordered and weaker microstructures in gluten without HPMC were induced by frozen storage. On the contrary, more integral and uniform microstructures of gluten with 2% HPMC were observed to demonstrate that HPMC could stabilize gluten network. These results in the present study indicated that HPMC could be used in the food industry as an effective cryoprotectant.
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
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Fen Zhao,Jinying Guo,Gege Zhang,Lantian Zhang
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
npj Flexible Electronics
·
2022
·Vol. 6
·期 1
·1-9
·
IF 12.019
Zhang Chao,Zhang Chi,Wu Xinyue,Ping Jianfeng,Ying Yibin
Plant wearable sensors have potential to provide continuous measurements of plant physiological information. However, stable and high-fidelity monitoring of plants with glandular hairs and wax is challenging, due to lacking interface adaptability of conventional plant wearable sensors. Here, inspired by adaptive winding plant tendrils, an integrated plant wearable system (IPWS) based on adaptive winding strain (AWS) sensor for plant pulse monitoring was developed. The IPWS consists of three modules, i.e. an AWS sensor, a flexible printed circuit, and a smart phone APP display interface. As the key element, the AWS sensor can adaptively wrap around the tomato stem. Importantly, with the serpentine-patterned laser-induced graphene, the AWS sensor exhibits excellent resistance to temperature interference with a temperature resistance coefficient of 0.17/°C. The IPWS is demonstrated to be stable and high-fidelity monitoring the plant pulse, which can reflect the growth and water state of tomato plant in real time.
研究领域:
农业工程
·
植物生理学
·
生物传感器
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）