FOOD CHEMISTRY
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2024
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IF 8.5
Xin Cao,Hongjuan Liu,Miao Yang,Kanmin Mao,Xinzheng Wang,Ziyu Chen,Mingqi Ran,Liping Hao
Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.
研究领域:
营养学
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食品科学
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蛋白质质量评估
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·643
·
IF 5.1
Kumayl Hassan Akhtar,Ziwu Gao,Zeyu Zhang,Xiangxiang Sun,Yumei Yu,Jiale Ma,Dequan Zhang,Zhenyu Wang
Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the protein profile, lipid oxidation, flavor, texture, color, sensory properties, protein digestibility, and microstructure of household stir-fried chicken. Four doneness levels of preheating (medium rare (T1 = 62 °C), medium (T2 = 65 °C), medium well (T3 = 68 °C), and well done (T4 = 71 °C) and reheating (72 °C) were selected. Results revealed that preheating and reheating enhanced protein and lipid oxidation, while the unfolding of α-helix improved quality and digestibility. GC-MS identified 59 volatile compounds, including β-phellandrene and 1-octen-3-ol in preheating and anethole and benzaldehyde in reheating. Texture analysis showed decreased hardness, chewiness, and gumminess at T3. Lightness (L*) and redness (a*) were largely unaffected, except for the well done (D1T4, D30T4) doneness level, although yellowness (b*) increased with the increasing doneness levels. Sensory evaluation highlighted improved appearance, tenderness, and overall acceptability, particularly for D30T3. Digestibility enhanced with reheating, reaching up to 80% intestinal digestibility at D30T3. Microstructural analysis unveiled structural deformation, which was most pronounced at T4. Preheating followed by reheating enhanced meat quality attributes, with D30T3 emerging as the optimal doneness level for the industrial production of stir-fried chicken.
研究领域:
食品科学
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营养学
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DOI
PubMed
高影响因子
Current Research in Food Science
·
2023
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IF 6.3
Jian Zhang,Yingying Zou,Bowen Yan,Nana Zhang,Jianxin Zhao,Hao Zhang,Wei Chen,Daming Fan
As a novel protein resource, the low digestibility of Spirulina platensis protein (SPP) limits its large-scale application. From the perspective of food processing methods, different heating treatments were explored to improve the structure and digestibility of SPP. In this study, SPP was heated by water bath and microwave at the same heating rate and heating temperature. Microwave accelerated protein denaturation and structure unfolded as the heating intensity increases, causing more exposed hydrophobic residues and enhancing surface hydrophobicity. The data of free sulfhydryl group, particle size, and gel electrophoresis, showed that microwave treatment promoted the formation of protein aggregates. The structural changes can potentially improve the accessibility of digestive enzymes, promote the in vitro digestibility rate, and further accelerate the production of small molecular peptides and the release of free amino acids. This study provided an innovative approach to improve the digestibility and therefore the utilization efficiency of SPP.
研究领域:
食品科学
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蛋白质化学
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生物技术
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Lingyu Han,Nuo Dong,Jixin Yang,Bing Hu
The present study investigated the impact of Ca 2+ regulated sodium alginate gelation on buckwheat noodle digestion, as well as its physiological and biochemical effects on rat. An endogenous method was employed for noodle preparation, and the rate of starch hydrolysis was evaluated. Buckwheat noodles prepared using this approach exhibited significantly reduced rates of starch digestion compared to conventional methods. Increased concentrations of sodium alginate and Ca 2+ led to the formation of dense gel networks that promoted weight gain in diabetic rats while simultaneously lowering postprandial blood glucose levels and improving glucose intolerance and abnormal insulin tolerance. Moreover, these gel networks enhanced liver glycogen synthesis by increasing SOD and CAT activities while reducing the levels of ALT and MDA, thereby mitigating morphological damage in the liver. Buckwheat noodles prepared using this endogenous method were found to potentially exhibit hypoglycemic effects and mitigate complications associated with type 2 diabetes.
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xinshuo Wang,Lin Lu,Khizar Hayat,Shuqin Xia
Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.
研究领域:
食品科学
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营养学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Linlin Wang,Lilong Wang,Nan Wang,Chen Song,Chengrong Wen,Chunhong Yan,Shuang Song
Chitosan (CTS) and chitosan oligosaccharides (COS) have been widely applied in food industry due to their bioactivities and functions. However, CTS and COS with positive charges could interact with proteins, such as whey protein isolate (WPI), influencing their digestion. Interaction among CTS/COS, FUC, and WPI/enzymes was studied by spectroscopy, chromatography, and chemical methods in order to reveal the role of FUC in relieving the inhibition of protein digestibility by CTS/COS and demonstrate the action mechanisms. As shown by the results, the addition of FUC increased degree of hydrolysis (DH) and free protein in the mixture of CTS and WPI to 3.1-fold and 1.8-fold, respectively, while raise DH value and free protein in the mixture of COS and WPI to 6.7-fold and 1.2-fold, respectively. The interaction between amino, carboxyl, sulfate, and hydroxyl groups from carbohydrates and protein could be observed, and notably, FUC could interact with CTS/COS preferentially to prevent CTS/COS from combining with WPI. In addition, the addition of FUC could also relieve the combination of CTS to trypsin, increasing the fluorescence intensity and concentration of trypsin by 83.3 % and 4.8 %, respectively. Thus, the present study demonstrated that FUC could alleviate the inhibitory effect of CTS/COS on protein digestion.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Gaigai Niu,Gang You,Xiaoling Liu
Hsian-tsao polysaccharide (HP) with preferable bioactivities was used to produce starchy gel foods. This study elucidated how interactions of HP (0–0.6 %, w/v) with gelatinized corn starch (CS, 6 %, w/v) reduced in vitro digestibility of CS. The CS digestibility (82.85 %, without HP) was reduced to 68.85 % (co-heated) and 74.75 % (non-co-heated) when 0.6 % HP was added, demonstrating that HP reduced the CS digestibility to a larger extent under co-heating by both HP-CS interactions and inhibiting digestive enzyme activities by HP which was dominated under non-co-heating. Moreover, when co-heated, HP bonded to the amylose of CS via physical forces with a composite index of 21.95 % (0.4 % HP), impeded CS swelling and promoted CS aggregation with the average particle size increased to 42.95 μm (0.6 % HP). Also, the HP-CS complexes formed strong association network structures that increased their apparent viscosity and digestive fluid viscosity. Additionally, HP enhanced the short-range ordered structure and crystal structure of CS. These results evidenced that HP-CS interactions significantly reduced the CS digestibility by forming physical barriers, viscosity effects, and ordered structures, to hinder the enzymes from accessing starch matrices. This laid a foundation for applying HP to starchy foods with a low predicted glycemic index .
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
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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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
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营养学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Lin Lu,Caigao He,Bingjie Liu,Quan Wen,Shuqin Xia
As the effect of chickpea flour (CF) incorporation on the physicochemical properties and starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio of 10%, 20%, 30%, and 40% to prepare biscuits. The pasting properties, thermal properties, microstructure, in vitro starch digestibility and quality properties were investigated. The addition of CF in wheat flour increased the water solubility and reduced the swelling power of the mixed powder. Elevated incorporation levels increased the content of slowly digestible and resistant starch of biscuits, increased the gelatinization onset temperature and reduced its gelatinization enthalpy and viscosity. The microstructure indicated that the addition of CF also increased the protein and fat content of the biscuits and enhanced the entrapment effect of the starch, which reduced the sensitivity of starch to digestive enzymes. Our finding revealed that the incorporation of 30% CF in biscuits could be an effective way to develop a nutritious and low-digestibility biscuit with desirable quality properties.
研究领域:
食品科学
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营养学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Wen-Xuan Hu,Min Yang,Ping Wang,Jia-Yang Fu,Lin Kang,Xiuzhu Yu,Shuang-kui Du
Despite growing interest in improving the processability of green banana flour (GBF), few studies have examined how extrusion impacts its starch structure, digestibility, and potential applications. This study explored the effects of extrusion conditions, specifically feed moisture (FM) and extrusion temperature (ET), on starch structure, physicochemical properties, and in vitro digestibility of GBF, along with its application in wheat dough formulations. Extruded GBF (EGBF), particularly at low FM, exhibited increased degree of gelatinization and amylose content but reduced relative crystallinity, gelatinization temperature, and enthalpy. Extrusion under optimized FM facilitated leaching of higher molecular weight starch molecules, enhancing water solubility. Additionally, EGBF showed irregular structures, increased water absorption, and improved thermal stability and anti-retrogradation properties. Under low FM and high ET conditions, intensified starch degradation promoted digestibility and elevated slowly digestible starch content. In wheat flour blends, EGBF increased gelatinization temperature, thermal stability, and cold paste stability. EGBF addition inhibited gluten network formation but reinforced dough strength at a 10 g/100 g inclusion through gelation among gelatinized starch molecules. The microstructure demonstrated that EGBF enhanced the structural continuity of wheat dough. The findings offer theoretical support for the development and utilization of green banana-derived starch products in wheat-based dough applications.
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
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Xianglong Zhou,Tao Huang,Shulin Deng,Hongsheng Liu,Wenwen Yu
In the current study, the effects of extrusion using a haake rheometer with a twin-roll mixer, with and without FA addition, on the structures and in vitro digestibility of starches from different sources were investigated. After extruding for 15 min at 90 °C with a moisture content of 40 %, no matter FA was added or not, lager Ap molecules were preferentially debranched, while Am with longer CL were depolymerized simultaneously, resulting to reduced averaged molecular size of Ap and shortened Am chains. Of all starches, regardless of their botanical backgrounds, although synergic effects were found between extrusion and FA addition on reducing their relative crystallinity and the ordered structures, distinctly different effects on the in vitro digestibility of these starches have also been observed especially regarding the digestion of starch branches with DP > 10 Particularly, the Am chains with DP 10–1000 was remaining undigested when FA was added. This study provides important information concerning how to adjust starch digestibility into a healthy range through altering the starch structures using extrusion technique with the addition of phytochemicals or not.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Hongwei Cao,Danfeng Ni,Ruihan Huang,Nabil Grimi,Xiao Guan
The effects of microwave (MW) and water bath (WB) treatments on the physicochemical properties and digestibility of oat protein-starch complexes were investigated. The textural and rheological results indicated that the MW treated group exhibited greater hardness, elasticity, and cohesiveness, as well as higher G′, G″, and apparent viscosity. The results of Fourier transform infrared spectroscopy and X-ray diffraction revealed that the rapid heating by MW promoted the formation of hydrogen bonds, more stable double-helix structures, and ordered structures, thereby enhancing starch-protein complex formation. SEM further validated these findings, showing that the gel network structure formed under MW treatment was denser and more stable, which resisted enzymatic hydrolysis. Starch digestion and LOP-CPS kinetic fitting results demonstrated a slower starch digestion rate in the MW treated group. Confocal laser scanning microscope analysis of the starch-protein interactions during digestion revealed that the physical barrier formed around the starch matrix hindered the binding of starch to amylase, making the starch less susceptible to hydrolysis. Therefore, MW treatment enhanced the gel structure of starch-protein complexes while decreasing their digestibility, positioning it as a promising approach for the development of slow-digesting foods.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）