FOOD CHEMISTRY
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2016
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IF 4.052
Lei Liu,Ruifen Zhang,Yuanyuan Deng,Yan Zhang,Juan Xiao,Fei Huang,Wei Wen,Mingwei Zhang
In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with α-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics.
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
·
2021
·
IF 4.952
Qinglan Wu,Mingfei Ren,Xinxia Zhang,Cheng Li,Ting Li,Zhi Yang,Zhengxing Chen,Li Wang
Rice bran, an underutilized by-product obtained from outer rice layers, has received wide interest due to its abundance, eco-friendliness, and low cost. In this research, cellulose , hemicellulose and lignin as the main components of rice bran were fractionated, and their Cd(II) adsorption capacity, behavior and mechanism were further studied. The adsorption capacity of cellulose for Cd(II) was 5.79 mg/g within the equilibrium time of 10 min, which was 1.8 and 3.6 times those of hemicellulose and lignin, respectively. The Cd(II) adsorption onto cellulose exhibited monolayer surface behavior, whilst the heterogeneous adsorption behavior was observed for hemicellulose and lignin. These differences were related to the discrepancy of morphology and chemical composition in three polymers. The multi-hole sticks morphology of cellulose and porous blocky structure of hemicellulose were observed, while lignin showed compact and agglomerated blocky structure. Cellulose had numerous available adsorption sites including the oxygen-containing functional groups, which bonded with Cd(II) driven by chemical interaction. In conclusion, it highlights that cellulose from rice bran has the great potential of being applied as adsorbent for the Cd(II) removal.
研究领域:
环境科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Junbai Zhong,Hexiang Xie,Yufeng Wang,Hua Xiong,Qiang Zhao
The structural, physicochemical, and functional properties of nanofibrillated cellulose (NFC) derived from rice bran (RB), wheat bran (WB), and okara were investigated and explored its potential as novel dietary fibers (DF). Cellulose microfibers (CMF) with cellulose purity of 87.4 % (RB), 92.1 % (WB), and 95.1 % (okara) were prepared by alkali and bleaching treatment, respectively. Subsequently, cellulose microfibers were prepared into NFCs with nanoscale diameters by dynamic high-pressure microjet treatment. Fourier transform infrared (FTIR) spectroscopy demonstrated a significant decrease in the intensity of characteristic absorption peaks of lignin and hemicellulose after chemical treatment. X-ray diffraction results indicated the order of relative crystallinity is: NFC (56.9 %) > CMF (50.8 %) > DF (26.1 %). Moreover, NFC exhibits higher water/oil holding capacity, swelling capability, nitrite/cholesterol/sodium cholate adsorption capacity than CMF and DF. Besides, NFC exhibited superior ability to inhibit starch and lipid digestion compared to DF. Consequently, NFC holds great promise as a novel dietary additive in the food industry.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
CEREAL CHEMISTRY
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2020
·Vol. 98
·期 2
·346-354
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IF 1.807
Na-Na Wu,Zhan-Qian Ma,Huan-Huan Li,Xiao-Hong Tian,Yong Fang,Bin Tan
Background and objectives Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN-ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un-extruded rice bran (BRN). Findings The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN-ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy-3-O-G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN-ERB had the highest antioxidant activities of DPPH, ABTS, and T-AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN-ERB exhibited higher contents of protocatechuic acid, p -coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN-ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un-extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un-extruded rice bran. Significance and novelty The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products.
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 AND BIOPRODUCTS PROCESSING
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2020
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IF 3.726
Ting Li,Li Wang,Zhengxing Chen,Cheng Li,Xinyu Li,Dongling Sun
The enzymatic hydrolysis yield of rice bran fiber (RBF) was enhanced by the electron beam irradiation (EBI) pretreatment. Furthermore, the compositional analysis, structural changes and the thermal stability of RBF and its lignocellulosic fractions (cellulose, hemicellulose and lignin) were investigated in this study. The content of cellulose was significantly ( P < 0.05) increased as the irradiation dose increased, ranging from 42.13% (0 kGy) to 52.31% (300 kGy). Conversely, the content of hemicellulose was decreased under the EBI pretreatment. The infrared spectra showed the breakage of the crystalline region of cellulose and the broken linkage between the lignin and hemicellulose. Additionally, the thermogravimetric analysis (TGA) proved that the thermal stability of the irradiated cellulose, lignin and hemicellulose was decreased when compared to the untreated samples. Particularly, the glucose yield of RBF achieved 34.99% at the irradiation dose of 250 kGy. The EBI treatment is a promising technology to improve the enzymatic hydrolysis yield of RBF, making it potential to become an alternative material for bioenergy.
研究领域:
生物技术
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食品科学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mengyun Jia,Jiajun Chen,Xiaozhen Liu,Mingyong Xie,Shaoping Nie,Yi Chen,Jianhua Xie,Qiang Yu
Trichoderma viride was utilized to ferment the defatted rice bran (DRB), and soluble dietary fiber was prepared before and after fermentation, named as B-SDF and F-SDF, respectively. Optimum fermentation conditions for yield of F-SDF were determined using response surface methodology (RSM). The yield of F-SDF was significantly increased from 10.5 (w/w, %) to 33.4 (w/w, %) under the optimal conditions (inoculum size = 10%, pH = 5.8 and time = 41 h). Fourier transform infrared spectroscopy (FTIR) demonstrated that both B-SDF and F-SDF had typical characteristics of the infrared spectrum of polysaccharides , and X-ray diffraction (XRD) revealed they were mainly substances of amorphous structure. In addition, F-SDF showed looser structure by scanning electron microscopy (SEM) analysis, increased molecular weight by high-performance gel permeation chromatography (HPGPC) analysis, and more complex monosaccharide composition by high-performance anion exchange chromatography (HPAEC) analysis. Furthermore, functional properties analysis showed that F-SDF exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water solubility (WS) and cholesterol absorption capacity (CAC) than B-SDF. In summary, the present study suggested that SDF from defatted rice bran obtained through Trichoderma viride fermentation has a higher potential to be used as a functional ingredient in foods .
研究领域:
食品科学
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生物技术
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dacheng Feng,Sijia Yin,Xinyao Wen,Pu Jing
Poor dispersion stability of nutritious rice bran milk limits its production. In this study, the dispersion stability of rice bran milk after heating at 95 °C for 0–5 min was investigated. Visual observation revealed improved dispersion stability and changes in settling behavior with heat durations. After heating for 5 min, the serum turbidity increased from 1.86 to 2.95. The centrifugal sedimentation rate unexpectedly rose from 9.25% to 29.18%, indicating an increase in volumetric particle concentration. Fourier transform infrared spectroscopy revealed that heating induced starch gelatinization and protein denaturation in rice bran milk, leading to increased volumetric particle concentration. Rice bran protein aggregates after heating were developed and embedded in the gel-like network composed of swollen starch granules. These results suggested that rice bran milk, due to thermal-induced alteration in biomacromolecules, may behave progressively from free settling to hindered settling to compression settling, resulting in improved dispersion stability.
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
Fermentation-Basel
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2024
·Vol. 10
·期 4
·188
·
IF 3.3
Yanping Chi,Lining Kang,Xiangying Liu,Hongrui Sun,Yue Meng,Jialin Zhang,You Kang,Yonggang Dai
The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran withHypsizigus marmoreusand purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 °C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.
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
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Zhiming Wang,Yongxuan Ma,Hualei Chen,Yuanyuan Deng,Zhencheng Wei,Yan Zhang,Xiaojun Tang,Ping Li,Zhihao Zhao,Pengfei Zhou,Guang Liu,Mingwei Zhang
This study investigated the fabrication of Pickering emulsion stabilized by rice bran-modified wheat gluten nanoparticle (RGNP) and evaluated the effect of rice bran-modification on lipid oxidation of emulsified soybean oil, with native wheat gluten nanoparticle (CGNP) as the control. Compared with CGNP, RGNP exhibited stronger antioxidant activities due to high content of polyphenols. RGNP were roughly spherical (mean size of about 250 nm) with balanced wettability (104.6 ± 2.3°) and had excellent colloidal thermal stability. When used at a concentration of 1.5 wt%, both CGNP and RGNP could stabilize Pickering emulsions at varying oil volume fractions (0.20–0.85). For high internal phase emulsions, nanoparticles adsorbed at an oil–water interface forming an interconnected network structure, depressing the oxidation of soybean oil. RGNP as an interfacial antioxidant further improved the Pickering emulsion’ oxidative stability. This work may expand the application of wheat gluten as an antioxidant solid particle in Pickering emulsion.
研究领域:
食品科学
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纳米技术
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化学工程
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材料科学
✓ 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）