Food Chemistry-X
·
2025
·
IF 8.2
Yongqiang Gong,JiaXing Hu,Ting Xie,Hongyu Mou,Shuzhi Xiao,Zihan Yao,Tao Yang
Sweet rice wine is a traditional Chinese fermented beverage in which starch serves as the primary fermentation substrate. After sweet rice wine fermentation, low-molecular-weight starch remained in the fermentation mash (IRWS, indica sweet rice wine starch: 390.7 kDa; GRWS, glutinous sweet rice wine starch: 606.3 kDa), whereas higher-molecular-weight starch concentrated in the vinasse (IRVS, indica rice vinasse starch: 6954.9 kDa; GRVS, glutinous rice vinasse starch: 77,499.6 kDa). Compared with cooked rice starch, vinasse starches showed reduced digestibility, with resistant starch contents of IRVS and GRVS increasing from 25.48 % and 16.15 % to 30.88 % and 23.36 %, respectively. Structurally, GRVS retained a branched architecture similar to its native counterpart, whereas IRVS underwent significant structural changes, marked by an increase in long amylopectin branches, and a B + V -type crystallization formed based on high amylose content and starch retrogradation. Small-particle starch in the fermentation mash, IRWS and GRWS, exhibited B + V -type crystallization, high short-range order, elevated peak gelatinization temperatures (IRWS: 90.5 °C; GRWS: 101.3 °C), and strong resistance to enzymatic digestion. Both contained long-linear dextrin polymers with degrees of polymerization concentrated at 200–300 (IRWS) and 300–400 (GRWS). These results provide a theoretical basis for the quality improvement of sweet rice wine and the utilization of by-products.
研究领域:
食品科学
·
分子生物学
·
营养学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yuhang Deng,Hao Zheng,Maosen Zhao,Changwei Cao,Han Kan,Boxiao Wu,Yun Liu
Non- Saccharomyces yeasts ( Clavispora lusitaniae , Hanseniaspora uvarum , Kodamaea ohmeri , Meyerozyma caribbica, and Rhodotorula mucilaginosa ) showed potential use in taste and flavor enhancement of fermented products, including sweet rice wine. Herein, various parameters, including physicochemical indices, antioxidant activities, amino acids, volatile organic compounds (VOCs), and metabolites, were examined to investigate the effects of five non- Saccharomyces yeasts on the organoleptic and nutritional properties for sweet rice wine. The results indicated that inoculating non- Saccharomyces yeasts exerted substantial effects on the physicochemical indices and antioxidant activities of sweet rice wine. H. uvarum might provide the most favorable in terms of pleasant VOCs leading to a higher sensory acceptance, compared to other non- Saccharomyces yeasts. Additionally, H. uvarum also exhibited the strongest antioxidant capacities, with significant superiority to C. lusitaniae , M. caribbica, and R. mucilaginosa. The content of bitterness and astringency amino acids, including leucine, valine, phenylalanine, and tyrosine, in sweet rice wine decreased, which might be related to their transformation in tricarboxylic acid (TCA) cycle. Twelve significant contributors to the flavor of sweet rice wine inoculated with non- Saccharomyces yeasts and 11 pivotal metabolic pathways were identified via VOCs and metabolomics analyses, respectively. Of these, ethyl decanoate was the key compound contributing most to the unique flavor, and TCA cycle and pyruvate were the critical metabolic pathways involved in the flavor development of sweet rice wine. These findings offer suitable strategies and ideas for diversifying the sweet rice wine industry.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2021
·Vol. 59
·期 6
·2339-2350
·
IF 2.701
Yang Yurong,Zhong Haiyan,Yang Ning,Xu Shuaizhe,Yang Tao
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products.
研究领域:
食品科学
·
微生物学
·
分析化学
✓ 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）