FOOD CHEMISTRY
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2024
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IF 8.5
Dengmei Liu,Yao Xu,Xianming Zeng,Bowen Lv,Miao Zhang,Di Zhao,Chunbao Li
Replacing animal fat with vegetable oil occurred extensively in the meat products, but whether these replacements will affect the nutrition of meat protein was seldom revealed. Effect of substitution of back fat (BF) by vegetable oils or their oleogels in emulsion-type sausage on the digestion process of meat protein was investigated. Replacement of BF with vegetable oils and their oleogels decreased the G'/G" values of meat paste, and oleogels largely weakened the structure of sausages. The substitution significantly reduced the liberation of -NH 2 during the initial gastric and intestinal digestion, and resulted in bigger digests in CLSM images. The reduced gastric digestibility induced by substitution was shown to be related to the reduced stability of gastric digests, which can be attributed to the larger particle size and reduced viscosity of digests. These results highlighted stability of digests as a key point changing the digestion process of meat protein.
研究领域:
食品科学
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营养学
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肉类加工
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Hanfei Ye,Jinqi Shen,Shulin Deng,Wenwen Yu
This study investigates the inhibitory effects of lignin on gluten digestibility and elucidates the underlying mechanism using static in vitro digestion protocols involving pepsin and pancreatin. Gluten digestibility was evaluated based on the degree of protein hydrolysis (DH), peptides’ profile, and free amino acids (AAs) content. The interactions between lignin and gluten under digestive conditions and their impact on proteolytic enzyme activities were examined through various analytical techniques, including scanning electron microscopy (SEM), viscosity measurements, ζ-potential analysis, and enzyme kinetics. Results reveal that lignin significantly impairs gluten digestibility by inducing the formation of protein aggregates, leading to distinct intermediate peptides and reduced levels of key AAs such as aspartic acid, phenylalanine, proline, and histidine. These findings offer valuable insights into gluten-lignin interactions and highlight lignin’s potential applications in the food industry, particularly as a functional additive to modulate nutrient digestibility.
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
PubMed
高影响因子
FOOD CHEMISTRY
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2025
·
IF 9.8
Kaiwen Xie,Xiang Xu,Chengcheng Gao,Zhenjiong Wang,Linghan Meng,Xiao Feng,Xiaozhi Tang
The regulatory effects of different mannuronate/guluronate ratios in sodium alginate (SA) and calcium ion (Ca 2+ ) concentrations on the structure and properties of starch-SA interpenetrating polymer network (IPN)-enhanced extruded buckwheat noodles were investigated. The thermal stability of buckwheat noodles was improved by increasing the G block proportion, and 1% Ca 2+ concentration led to the highest thermal stability. With increasing G proportion and Ca 2+ concentration, cooking loss and elongation at break of extruded noodles gradually decreased. The cooking time initially decreased and then increased. Noodle hardness, chewiness, and breaking strength significantly increased. In vitro starch digestion showed that when the SA M/G ratio was 1:2 and the Ca 2+ concentration was 1%, the predicted glycemic index of noodles was the lowest and the resistant starch content was the highest. According to curve fitting based on the sensory evaluation results, the overall noodle acceptability was higher when hardness was between 3800 and 5200 g.
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
PubMed
高影响因子
Future Foods
·
2025
·
IF 8.2
Meiqi Xu,Siqian Chen,Yuge Zhang,Antuan Sun,Huannan Li,Xiaolu Guo,Zhuoqi Wu,Mengyang Chen,Xu Chen,Jie Zhu
In recent years, dysphagia has become increasingly prevalent as a geriatric syndrome, often leading to complications such as malnutrition and esophageal injury. To address this issue, this study developed a novel starch–protein composite gel with low digestibility and high swallowing safety using soy protein fibril aggregates (SPFA) and potato starch (PS). The in vitro digestibility, microstructure, textural, and rheological properties of the composite gel were systematically evaluated. Results showed that increasing SPFA content improved the gel's elasticity, cohesiveness, and chewiness, though it slightly reduced its water-holding capacity. The SPFA enhanced hydrophobic and hydrogen-bonding interactions within the gel matrix, reinforcing its solid-like behavior through a composite network stabilized primarily by electrostatic, hydrophobic, and hydrogen bonding. Notably, the incorporation of 0.2% SPFA significantly reduced rapidly digestible starch content to 76.43% and increased resistant starch to 22.95%, attributed to the reinforced network limiting enzymatic accessibility. These findings demonstrate that the SPFA–PS composite gel possesses desirable anti-digestive properties and a soft texture, showing strong potential as a nutritious and health-oriented food material for populations with dysphagia.
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Shengjun Han,Zongjun Wu,Zhongyun Zhao,Hui Xu,Jingwei Hu,Yaqing Xiao,Yingnan Liu,Kang Liu,Yongquan Wang,Shiyi Li,Mingming Zheng,Yibin Zhou,Yiqun Du,Zhenyu Yu
In this paper, complexes of corn starch (CS) with p-coumaric acid (p-CA) and caffeic acid (CA) were prepared using ball milling for various durations. The complexes' multiscale structure, digestibility, and intermolecular interaction were explored. The ball milling treatment disrupts the orderliness of the starch double helix. Increased milling time exposes more active sites, resulting in the formation of surface-coarse complexes. The physicochemical properties and structures of the complexes varied significantly depending on the functional group and milling duration. p-CA and CA interacted with CS through non-covalent bonding to form non-inclusion complexes. Hydrogen bonding is the main driving force, and -OH and -COOH are the active sites. Phenolic acid intercalated between starch chains while wrapping the residual granules, improving the short-range ordering, thermal stability, and peak viscosity of ball-milled starch. Regarding digestibility, both phenolic acids inhibited CS digestion. However, the complexes prepared with CA, having more hydroxyl groups and longer milling times, were more effective. This study provides a basis for developing low-digestibility foods.
研究领域:
食品科学
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化学工程
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材料科学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Li Ding,Qiang Huang,Wenyu Xiang,Xiong Fu,Bin Zhang,Jian-Yong Wu
Intact parenchyma cells were successfully isolated from potato tuber and chemically cross-linked with 5–12 wt% sodium trimetaphosphate/sodium tripolyphosphate for investigating the effect of cross-linking on the structural characteristics and enzyme susceptibility of starch encapsulated within the cell walls. The results indicated that both starch and cell wall polysaccharides were cross-linked, and the swelling power of starch was significantly decreased with increasing degree of cross-linking. The cross-linking reaction also significantly reduced the rate and extent of starch digestion in both intact and disrupted cells after cooking. In addition, the cell-wall barrier effect on starch digestion increased with the degree of cross-linking, due probably to that limited starch swelling and pectin solubilization during cooking process partially protected cell wall integrity and thus decreased cell wall permeability. Overall, the study suggests that chemically cross-linking of cell wall polysaccharides can slow down the in vitro starch digestion of cooked potato foods .
研究领域:
食品科学
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植物生理学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Chuangchuang Zhang,Shwetha Narayanamoorthy,Shuangxi Ming,Kehu Li,Dennis Cantre,Zhongquan Sui,Harold Corke
This study aims to explore diversity in rheological properties, structure and digestibility of starches isolated from 16 common bean ( Phaseolus vulgaris L.) varieties from Europe and Asia. All common bean starches showed C A -type (closer to A-type) crystallinities. Relative crystallinity varied from 27.8% to 32.9% with a similar coefficient of variation (CV: 5.0%–6.0%) to 1045/1014 cm −1 ratio (varied from 0.429 to 0.508). A peak position shift occurred at 989 and 1014 cm −1 . The peak intensity at 989, 1014 and 1045 cm −1 varied greatly and the variation followed the order: at 989 > 1014 > 1045 cm −1 . A great variation was also observed for the presence of hydroxyl group and the C–O bond stretching. Rapidly digestible starch, slowly digestible starch and resistant starch contents varied from 61.5% to 73.0% (CV: 4.7%), 0.3% to 7.2% (CV: 53.7%) and 23.9% to 35.4% (CV: 11.4%), respectively. CV of storage modulus (G′) and loss tangent (tan δ) were 29.4%–39.4% and 11.9%–36.1%, respectively. G′ max (maximum G′ during heating) varied from 2.52 to 10.32 kPa. These starches showed high G′. This study indicates extensive variation in starch properties among these common bean varieties, which may be useful for selecting varieties for processing, or selecting genotypes for plant breeding.
研究领域:
食品科学
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植物学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2016
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IF 4.052
Jinhu Tian,Shiguo Chen,Chunhua Wu,Jingqiu Chen,Xinyi Du,Jianchu Chen,Donghong Liu,Xingqian Ye
The effects of preparation method (boiled, cooled, and reheated) on the structural characteristics and in vitro digestibility of potato were investigated. The highest equilibrium starch hydrolysis was obtained after boiling (82.21%), followed by reheating (66.98%) and cooling (54.31%). The potato after cooling treatment exhibited a narrower melting temperature range and a higher melting enthalpy compared with the potatoes after boiling and the microwave reheating. X-ray diffraction patterns revealed that the relative crystallinity of the cooled potato was higher than those of the reheated and boiled potatoes, consistent with the results in melting enthalpy. Moreover, compared with the boiled potato, a large number of wrinkles were observed on the surface of the cooled potato, whereas after microwave reheating, larger clearances of starch granule regions were found. This study demonstrated that cooling and microwave reheating significantly affected the potato’s microstructure and digestibility and were suggested as alternative choices to prepare potato dishes.
研究领域:
食品科学
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营养学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
·
IF 7
Mengzi Nie,Jiaxin Li,Ran Lin,Xue Gong,Bin Dang,Wengang Zhang,Xijuan Yang,Lili Wang,Fengzhong Wang,Li-Tao Tong
In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R 1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA , could be used as a novel way to make functional foods based on HBS.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Nannan Hu,Weihua Qi,Jinying Zhu,Fuyin Zhao,Mingzhu Zheng,Chengbin Zhao,Jiannan Yan,Jingsheng Liu
This work revealed the effects of endogenous proteins on the structural, physicochemical, and digestive properties of starch in corn before and after ripening and explored the binding mechanism of proteins with starch. The microstructure showed that the postharvest ripening process resulted in a thinning of the protein layer on the surface of starch particle. After the removal of protein, the uniformity of the sample surface increased, with tiny pores. The proportion of double helix structure of starch were significantly reduced, while the proportion of amorphous structure and the thickness (d a ) of the amorphous region were significantly increased. The gelatinization enthalpy, gelatinization viscosity value, consistency coefficient, elasticity, and rapid digestibility of starch (RDS) were all significantly increased. Due to the weakening of the interaction between starch (including amylose and amylopectin) and protein in post-ripened corn, the effect of protein removal on the structure and properties of unripened samples was more significant.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
·
IF 3.714
Yuxue Zheng,Jinhu Tian,Xiangli Kong,Wenhan Yang,Xiuxiu Yin,Enbo Xu,Shiguo Chen,Donghong Liu,Xingqian Ye
Caffeic acid and maize starches were combined to prepare maize starch-caffeic acid complexes. The physicochemical properties of the complexes were characterised by X-ray, FT-IR, RVA and DSC , while the digestibility was evaluated using an in vitro digestion model. XRD patterns revealed that the complexation with caffeic acid decreased the crystallinity of maize starch from 35.71% to 19.87%, while the crystal type remained unchanged (A-type). The solubility, swelling power and freeze–thaw stability of the complexes were greater when compared with native maize starch, and the crystal type and thermal properties were confirmed by XRD , RVA and DSC , respectively. FT-IR analysis confirmed that the short-range structure of maize starch-caffeic acid complexes was reduced since the R 1047/1022 value decreased from 0.932 to 0.880. Furthermore, complexes of maize starch-caffeic acid were less amenable to in vitro digestion than native maize starch. Our study might provide an option for the utilisation of caffeic acid in food systems to reduce starch hydrolysis.
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
FOOD CHEMISTRY
·
2015
·
IF 3.391
Feng Zeng,Qun-yu Gao,Zhong Han,Xin-an Zeng,Shu-juan Yu
Waxy rice starch was subjected to pulsed electric field (PEF) treatment at intensity of 30, 40 and 50 kV cm −1 . The impact of PEF treatment on the granular morphology, molecular weight, semi-crystalline structure, thermal properties, and digestibility were investigated. The micrographs suggested that electric energy could act on the granule structure of starch granule, especially at high intensity of 50 kV cm −1 . Gelatinization onset temperature, peak temperature, conclusion temperature and enthalpy value of PEF treated starches were lower than that of native starch. The 9 nm lamellar peak of PEF treated starches decreased as revealed by small angle X-ray scattering. The relative crystallinity of treated starches decreased as the increase of electric field intensity. Increased rapidly digestible starch level and decreased slowly digestible starch level was found on PEF treated starches. These results would imply that PEF treatment induced structural changes in waxy rice starch significantly affected its digestibility.
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
危险品化学品经营许可证（带存储）