JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2019
·Vol. 56
·期 2
·1027-1036
·
IF 1.85
Yang Shuang,Liu Jingsheng,Zheng Mingzhu,Zhao Chengbin,Cao Yong,Dong Yanjiao,Yaqoob Sanabil,Xiao Yu,Xu Xiuying
Cordyceps militaris ( C. militaris ) was utilized to ferment cornmeal by solid state fermentation. The main objective of this study was to investigate effect of fermentation on the dynamic state of water and microstructure distribution of water within cornmeal with Low-field nuclear magnetic resonance, as well as the effect on composition and microstructure properties. The spin–spin relaxation time (T 2 ) showed significant changes in solid-state fermented cornmeal. Principal component analysis further revealed that the variations within different fermentation stage could be discriminated by the T 2 parameters. Bulk water (T 22 ) was the main form of water present and lost in substrates. The weights of different indicators, as assessed by multiple regression analysis, demonstrated that there was a strong correlation between starch and T 2 relaxation. Scanning electron microscopy demonstrated that fermentation can cause the appearance of micropores. The longer relaxation time of T 22 during logarithmic period can be interpreted as a loosening of the structure at the starch hydrolysis, introducing more water into the structure. Thus, the differences in composition and structure of the substrate at different fermentation time produce different T 2 values.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Wendong Li,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Xiaofeng Ban,Yan Hong
Starch and protein in corn flour (CF) exist in the form of coexistence, which provides an opportunity to reduce the digestibility of CF by using protein. This study aimed to investigate the effects of endogenous proteins and heat treatment during processing on CF digestibility, with emphasis on establishing relevant physicochemical mechanisms. The in vitro digestibility of CF was significantly decreased compared with that of CF without protein (CF-P); the rapidly digestible starch (RDS) content decreased from 91.37% to 77.52%, and the resistant starch (RS) content increased from 4.58% to 15.18%. Similarly, the three heat treatments could reduce starch digestibility of CF. The microstructure showed that proteins can partially or completely encapsulate starch granules to form aggregates of starch granules bound by proteins. The presence of protein and heat treatment can significantly reduce the swelling power of CF and increase the gelatinization temperature of CF, which has a certain correlation with the RS content. The existence of strong hydrogen bonds and disulfide bond (S-S) between starch and protein can improve the thermal stability and interaction force of starch and effectively protect starch granules from shearing. Protein competed with starch for water molecules that may delay the rate of water entering starch and increase the gelatinization temperature. These findings have significant implications for CF food design.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Wendong Li,Shenglin Sun,Zhengbiao Gu,Li Cheng,Zhaofeng Li,Caiming Li,Yan Hong
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy ( 13 C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability . RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
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
SENSORS
·
2022
·Vol. 22
·期 22
·8598
·
IF 3.847
Xinyue Zhao,Jiale Gao,Yuzhu Song,Jinyang Zhang,Qinqin Han
Fumonisin FB is produced byFusarium moniliformeSheld, of which FB1is the most common and the most toxic. The establishment of a rapid detection method is an important means to prevent and control FB1pollution. A highly sensitive fluorescent sensor based on an aptamer for the rapid detection of fumonisin B1(FB1) in corn was established. In this study, 5-carboxyfluorescein (FAM) was labeled on the aptamer of FB1(F10). F10 was adsorbed on the surface of graphene oxide (GO) by π-π stacking. The FAM fluorescence signal could be quenched by fluorescence resonance energy transfer between fluorescent molecules and graphene oxide (GO). In the presence of FB1, the binding efficiency of the aptamer to GO was reduced. Therefore, the content of FB1in corn samples was determined by fluorescence measurements of mixed FAM-labeled F10, GO and corn samples. This method had a good linear relationship in an FB1concentration range of 0–3000 ng/mL. The equation was y = 0.2576x + 10.98, R2= 0.9936. The limit of detection was 14.42 ng/mL, and the limit of quantification was 43.70 ng/mL. The recovery of a spiked standard in the corn sample was 89.13–102.08%, and the time of detection was 30 min.Keywords:fumonisin B1;aptamer;fluorescence resonance energy transfer;graphene oxide;corn flour
研究领域:
分析化学
·
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Xiaojuan Guo,Taotao Dai,Lizhen Deng,Ruihong Liang,Xiaohong He,Ti Li,Chengmei Liu,Jun Chen
The structural changes of macromolecules (starch, dietary fiber and protein) in purple corn flour (PCF) modified by a low temperature impact mill (LTIM) at different air classifier speed (ACS) were investigated. LTIM changed the multi-scale structure of starch, which was characterized by increased starch damage, stronger destruction of relative crystallinity (from 37.85 % to 15.53 %) and short-range ordered structure (R 1047/1022 , from 1.21 to 0.73) with the increased ACS. The structure of dietary fiber was also destroyed on multi-level, including decreased particle size, destructive morphology, and slightly changed crystalline structure. Additionally, LTIM showed high damage on the senior structure (surface hydrophobicity, disulfide bond, secondary structure) of protein. Due to the structure changes modified by LTIM, starch, dietary fiber and protein played different role on hydration property of PCF. Starch had positive effect, while dietary fiber and protein had negative effect. Our experimental results may provide valuable information for further analysis of other quality changes (oil holding capacity, cation exchange capacity, ability to produce high-quality dough or end-out products, etc.) of purple corn flour after LTIM treatment.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD AND AGRICULTURAL IMMUNOLOGY
·
2017
·
IF 1.392
Kai Hao,Steven Suryoprabowo,Shanshan Song,Liqiang Liu,Hua Kuang
Zearalenone (ZEN) is a mycotoxin produced by fungal species which are widespread in nature and commonly contaminate many cereal grains, such as wheat, maize, corn, barley, and other cereal grains. An immunochromatographic (ICA) test strip was developed for the rapid simultaneous detection of ZEN and its metabolite in corn flour samples. For the ICA test, antigen (ZEN-BSA) and goat anti-mouse IgG were, respectively, drawn on nitrocellulose membrane as control line and test line. Under the optimized condition, the cut-off limits of test strips for ZEN, α-ZAL, and β-ZAL were found to be 0.5 ng/mL in 0.01 M PBS and 50 ng/mL in corn flour samples, meanwhile α-ZOL, β-ZOL, and ZEA were found to be 1 ng/mL in 0.01 M PBS and 75 ng/mL in corn flour samples. Our data indicate that the ICA is sensitive, rapid, cost-effective, and specific on-site screening for ZEN and its metabolite.
研究领域:
食品科学
·
毒理学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL BIODETERIORATION & BIODEGRADATION
·
2025
·
IF 4.1
Nazish Muzaffar,Shujie Zhang,Qian Li,Yuhui Yang,Yanli Xie,Yuan Tian
Aflatoxin B 1 (AFB 1 ) and Zearalenone (ZEN) are highly toxic mycotoxins commonly present in cereal-based foods, making their degradation a crucial research area for ensuring food safety. This study demonstrated that extracellular components mediated the biodegradation of AFB 1 and ZEN from Bacillus amyloliquefaciens HNGD-T8, isolated from fermented tea. The cell-free supernatants achieved 99.57 % and 99.9 % degradation at 80 °C for AFB 1 and ZEN, respectively. Notably, Mn 2+ enhanced the degradation of both mycotoxins. Simultaneous degradation of AFB 1 and ZEN was achieved at 78.02 % and 93.74 %, respectively. Ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS/MS) analysis revealed that both mycotoxins were broken down into different metabolites, with AFB 1 converting into (C 17 H 12 O 7 , C 13 H 10 O 4 ) and ZEN transforming into (C 18 H 22 O 7 , C 17 H 24 O 4 ). Degradation of AFB 1 and ZEN led to the disruption of their active sites and the formation of derivative compounds. Subsequent toxicity assessment using zebrafish larvae demonstrated that these degradation products exhibited reduced toxicity. In maize flour, AFB 1 and ZEN degraded 74.20 % and 59.57 %, respectively, while simultaneous degradation achieved 66.23 % and 78.07 %. Given its potent degradation ability, Mn 2+ -enhanced activity, thermostability, and effectiveness in maize flour, these findings underscore the promising potential of HNGD-T8 for mitigating mycotoxin contamination in food matrices and contributing to sustainable food safety solutions.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Lijun Luo,Shuai Ma,Libo Li,Xiaohong Liu,Jiayi Zhang,Xia Li,Dong Liu,Tianyan You
Accurate and early diagnosis of mycotoxin is particularly significant to the food and agricultural product safety. In the present work, a sensitive and effective monitoring method for zearalenone (ZEN) was exploited based on a novel self-enhanced electrochemiluminescence (ECL) aptasensor. The self-enhanced lumonophore was compounded by electrostatically combining amine-functionalized Ru(bpy) 3 2+ -doped silica nanoparticles (NH 2 [email protected] 2 NPs) and nitrogen doped graphene quantum dots (NGQDs) together. Since the emitter and co-reactant simultaneously existed in the same nanoparticle, shortened electron-transfer distance and decreased energy loss was obtained. Therefore, self-enhanced ECL aptasensor based on the novel complex expressed the widest linear range of 10 fg mL −1 –10 ng mL −1 and the lowest detection limit of 1 fg mL −1 for ZEN detection. More importantly, ZEN produced during the mildew process of corn flour was monitored by the developed aptasensor, which exhibited superior determination and potential application in real samples.
研究领域:
食品安全
·
分析化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xiaojuan Guo,Taotao Dai,Mingshun Chen,Lizhen Deng,Jun Chen,Chengmei Liu
The performance of purple corn flour (PCF) with various size pulverized by low temperature impact mill (LTIM) in making steamed bread was investigated. Results indicated that decreased diameter of PCF showed richer red with increased a * (4.43–7.34), stronger adhesiveness (0.04–2.25 N s), more appropriate hardness (15.20–48.30 N), lower water fluidity (T 2 , ranged from 19.05 to 14.12 ms), and more cross-linking structure to purple corn dough (PCD). PCD texture characteristics were significantly affected by starch network and filler-like effect of dietary fiber based on the additional adding dietary fiber to starch. Steamed bread made by finer size PCF (56 μm) exhibited favorable quality supported by smooth skin, regular shape, porous structure, appropriate texture properties and low starch digestibility, which was mainly due to the higher α-amylase inhibitory activity of dietary fiber. These results confirmed that using PCF prepared by LTIM could be a suitable option to get good-quality whole grain food.
研究领域:
食品科学
·
营养学
·
烘焙技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jianmei Li,Yuting Zhou,Zhijuan Li,Ting Wang,Qi Sun,Tao Le,Jirimutu
Aflatoxin B 1 (AFB 1 ) contamination in cereals and their products seriously concerns food safety and human health. Herein, a nitrogen-doped carbon quantum dots (N-CQDs)-based fluorescent sensing platform was successfully developed for the sensitive and rapid detection of AFB 1 in corn flour. In this work, using sodium citrate and urea as precursors, hydrophilic N-CQDs were synthesized by the one-step hydrothermal method with good biocompatibility and high fluorescence stability. The as-prepared N-CQDs exhibited excitation wavelength-independent fluorescence in the 300–370 nm range, and had bright blue emission at 448 nm upon 360 nm excitation. Via fluorescence quenching of the N-CQDs in the presence of increasing AFB 1 concentrations, the proposed fluorescent sensor had an excellent selectivity for AFB 1 detection with a low limit of detection (0.13 ng/mL) in the linear range of 0.5–100 ng/mL. Under optimized sensing conditions, the rapid AFB 1 determination in real corn flour samples was realized with good recoveries (95.3–105.7%). In summary, present results indicated the promising potential of this novel N-CQDs-based fluorescent sensor for rapid and effective AFB 1 detection in agricultural products.
研究领域:
食品科学
·
分析化学
·
纳米技术
✓ 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）