FOOD CHEMISTRY
·
2014
·
IF 3.259
Jianyong Wu,Jun Chen,Wei Liu,Chengmei Liu,Yejun Zhong,Dawen Luo,Zhongqiang Li,Xiaojuan Guo
Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour.
研究领域:
食品科学
·
植物解剖学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Shanshan Liu,Yadong Zhong,Mingyue Shen,Yuxuan Yan,Yanpeng Yu,Jianhua Xie,Shaoping Nie,Mingyong Xie
This study investigated the effects of frying of foods on the fatty acids and formation of carbonyl compounds in frying soybean oils. Rice cakes and hairtails were selected as typical starch/protein-based foods for frying using soybean oil. In this study, fifteen carbonyl compounds were detected by an efficient high performance liquid chromatography (HPLC) developed by this paper. During frying with rice cakes or hairtails, the linolenic acid in frying oils was reduced by approximately 20 % compared with that in the no-food frying system. Fewer types of carbonyl compounds (frying without food: 11; frying of rice cakes: 9; frying of hairtails: 6) were detected, and the levels of some carbonyl compounds such as trans-2-nonenal were decreased. Results suggested that frying rice cakes or hairtails can substantially influence the contents of fatty acids and the formation of carbonyl compounds in frying oils. This study provides references for evaluating the quality of fried oil and food.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2020
·
IF 2.938
Yuxue Zheng,Jinhu Tian,Yukiharu Ogawa,Xiangli Kong,Shiguo Chen,Donghong Liu,Xingqian Ye
To characterize the impact of grape seed proanthocyanidins (GSPAs) on the physicochemical properties and in vitro digestibility of extruded rice, the XRD, RVA, DSC , FT-IR, micro-CT, as well as the in vitro digestion model was applied. Compared with normal rice, the extruded rice with different proportions of GSPAs (0–1.5%) increased the color depth, enhanced the porosity, and changed the semi-crystalline structure of extruded rice from an A-type to a mixture of A- and V-types. The viscosity and thermal properties of extruded rice with GSPAs were also changed noticeably. Additionally, a significantly lower equilibrium hydrolysis and k constant were observed in extruded rice with GSPAs ( p < 0.05). Those results indicated that extruded rice with GSPAs could be an attractive approach to produce rice starchy food with low digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2023
·Vol. 14
·期 20
·9324-9336
·
IF 6.1
Hui Yang,Yingying Hou,Yujie Pan,Tingting Zhang,Qi Meng,Jianzhong Han,Weilin Liu,Daofeng Qu
Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.
研究领域:
食品科学
·
消化生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Processes
·
2023
·Vol. 11
·期 7
·2167
·
IF 3.5
Feng Yao,Chuanpeng Li,Junyang Li,Guoli Chang,Yuliang Wang,Roberta Campardelli,Patrizia Perego,Chenggang Cai
Diets including rice and rice-cooking methods influence digestive processes and blood glucose control. In this research, the effects of three different treatments (high-temperature and low-pressure plasma cooking, high-temperature cooking at atmospheric pressure (traditional method), and high-temperature cooking at high pressure) on the texture, color, molecular structure, infrared spectrum, microstructure, debranching enzyme activity, amylopectin content, glycemic index (GI), and in vitro starch digestibility of two rice varieties were studied. The results showed that the hardness, elasticity, viscosity, and chewability of rice after the high-temperature and low-pressure plasma treatment had no obvious changes compared with the traditional cooking method. A SEM analysis showed that the physical properties of the hydrophilicity on the surface of the rice increased after the high-temperature and low-pressure plasma treatment; the debranching enzyme activity reached 3.88 U/g (Xiantao rice) and 3.81 U/g (Heyuan rice), respectively, the amylose content of raw rice reached 68.77 mg/mL (Xiantao rice) and 64.92 mg/mL (Heyuan rice), which increased by 43.31 mg/mL and 39.46 mg/mL, respectively, and the GI was within the medium glycemic index of 56–69. The resistant starch in the Heyuan and Xiantao rice varieties amounted to 88.60 ± 3.10% and 89.40 ± 3.58%, respectively, after the high-temperature and low-pressure plasma processing method. The results showed positive effects and application potential for the cooking method in respect of diabetic consumers.Keywords:rice;cooking method;high-temperature and low-pressure plasma technology;glycemic index
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Qiuhong Huang,Qi Sun,Zhongyue Tang,Xuefeng Zeng
The value-added utilization of okara is restricted by the large particle size and high cost of microfabrication means. In this study, the changes of particle size and dietary fiber content of okara treated with K 2 CO 3 are investigated, and the effects of micronized okara(MO)(0%, 8%, 16%, 24%) on the physicochemical quality and in vitro starch digestion of rice tofu(RT) are further explored. The particle size of okara varied from 458.24 μm to 37.06 μm by being treated with K 2 CO 3 . The quality results of microfined okara rice tofu (MO-RT) products showed that dietary fiber and yield increased gradually while whiteness decreased. In addition, texture profile analysis results revealed that MO enhanced the viscosity of RT, but decreased the hardness, cohesiveness and chewiness . SEM results revealed that MO (8%, 16%) could combine well with starch gel. Meanwhile, adding MO significantly increased the resistant starch (RS) of RT and decreased the predicted glycemic index (p GI). XRD and FTIR indicated that the addition of MO increased the crystallization area and changed the multi-scale structure. Therefore, the present study proposed a low-cost and safe method of reducing the particle size of okara, and presented the potential to change the physicochemical quality and starch digestion of rice tofu.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Tiantian Liu,Jiayi Xue,Ruoran Qin,Longwei Jiang
This study used chitosan (CS) as the film matrix and curcumin (Cur) as the indicator (CC). Inspired by the adhesion of mussels, a hydrophobic indicator film was prepared by fixing a hydrophobic layer formed by rice bran wax (RW) and hydrophobic SiO 2 onto the CS matrix via dopamine self-polymerization. The results showed that the CS film with RW and SiO 2 coatings (CC-R-S) presented hierarchical micro- and nanostructures, significantly increasing the hydrophobicity and stability compared with those of CC. The water contact angle (WCA) increased from 84.28° to 130.43°. Even after mechanical abrasion, the WCA remained above 118°, and after chemical corrosion, the WCA stabilized at approximately 120°. The excellent durability enabled CC-R-S films to be applicable to the internal surfaces of various food packages to decrease the amount of liquid food remaining as much as possible. Moreover, after being sprayed with RW-SiO 2 , the elongation at break increased by 1.73 times, whereas the water vapor permeability decreased by 0.19 times. The CC-R-S film also displayed good pH responsiveness and NH 3 sensitivity. When monitoring the freshness and preservation of pork at different temperatures, the CC-R-S film clearly varied in color from yellow to red but also extended the shelf life of pork by 2 days at 25 °C and 4 °C. Therefore, this study holds enormous potential for the application of smart food packaging to monitor meat quality changes.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 8
·5216-5227
·
IF 3.612
Zhongyue Tang,Jin Fan,Jintao Yang,Lu Liu,Laping He,Wei Zhang,Xuefeng Zeng,Likang Qin
Summary In this study, the ultrafine grinding (UG) and high pressure homogenization (HPH) treated slurry on the particle size and rheological property of slurry, texture, in vitro starch digestibility, and multiscale structure of steamed rice bread (SRB) were investigated. Then, it was found that the average particle size of slurry treated by UG and HPH reduced from 84.6 to 38.6 μm and 22.6 μm, respectively. The rheological properties results demonstrated that G′ resulted in higher values than G″, and that the values of G′, G″ and tan δ of slurry decreased obviously after UG and HPH treatment. Obviously, the hardness and viscidity of SRB made by UG and HPH were lower, while the elasticity and specific volume were higher. The determination of in vitro starch digestibility revealed that UG treated on slurry accelerated the starch hydrolysis rate of SRB, resulting in an increase in the pGI from 76.17 to 79.36, while HPH treatment reduced the pGI from 76.17 to 73.49. Furthermore, XRD and FTIR demonstrated that both UG and HPH increased the intermolecular hydrogen bonds, and both treatments also assisted in starch arrangement for increasing the ordered crystallization of starch, which may contribute to the increasing amylose content.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Rongrong Ma,Canxin Cai,Fan Wang,Jinling Zhan,Yaoqi Tian
The utilization of resistant starch in food industry is restricted due to its susceptibility to thermal degradation. This work aimed to address this issue by preparing a starch-linoleic acid complex (RS5) via extrusion method combined with heat moisture treatment, obtaining VII-type crystal (melting temperature ∼110 °C). The complex obtained through an 8-hour heat moisture treatment exhibited a high RS content of 46.7 %. The glycemic index (pGI) values predicted by two different methods for this complex were 54.5 and 64.2. The complex was further processed into recombinant rice, which exhibited similar textural properties to commercial rice products after cooking. Notably, the recombinant rice maintained an anti-enzyme structure (VII-type complex) as evidenced by its significant resistant starch content of 38.1 %, the lowest pGI values of 59.6 and 72.5. These findings could serve as a useful reference to aid in developing low glycemic index foods based on starch.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 103
·期 1
·83-91
·
IF 4.125
Shunjing Luo,Shaobai Xiong,Xianbao Li,Xiuting Hu,Jiangping Ye,Chengmei Liu
Background Worldwide, fried food has a huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing for a healthy diet. Results The oil absorption behavior of rice starch during frying was investigated in the presence or absence of fatty acids or fatty acid esters with different carbon chain lengths. The complex formed between starch and fatty acids or fatty acid esters was dependent on lipid chain length, which was confirmed by X-ray diffraction and complexing index. The formation of starch–lipid complexes could significantly reduce the oil absorption of starch, and the complexes with higher complexing index had lower oil absorption. The starch–palmitic acid complex showed the lowest oil absorption after frying, which was 14.06 g per 100 g lower than that of gelatinized starch. This was attributed to the ability of the palmitic acid to increase the density of starch crystalline polymorphs as well as their ability to complex with the amylose spiral cavity. Conclusion These results may be useful for development of healthier fried starch-based foods with reduced oil contents. © 2022 Society of Chemical Industry.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Yu Chen,Qingxuan Fu,Weiping Jin,Wangyang Shen,Jinling Li
In this study, micro-cellulose (15–250 μm) was selected as fillers to replace rice flour for the preparation of steamed rice bread, a type of traditional gluten-free bread in China. The effects of particle size, surface charge, and hydrophobicity on the textural properties of the steamed rice bread were investigated. The results showed that the 2 % substitution of rice flour with micro-cellulose significantly increased the chewiness of the steamed rice bread. The particle size of micro-cellulose was positively correlated with hardness and negatively correlated with specific volume. The surface charge of micro-cellulose was positively correlated with crumb structure and negatively correlated with springiness, cohesiveness, and resilience. When the micro-cellulose content ranged from 3 to 5 %, the steamed rice bread achieved optimal quality, and the specific volume was improved from 1.62 mL/g to 1.83–1.87 mL/g. Notably, micro-cellulose with a size of 15 μm served as an active filler for rice paste and significantly increased its viscosity, enhancing gas retention capacity. At a high concentration (5–7 %), all the micro-celluloses acted as active fillers in starch gel, increasing the Young’s modulus. This study provides an effective method for improving the quality of gluten-free bread through the addition of colloidal particles.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2020
·
IF 7.053
Zhongyue Tang,Jin Fan,Zhizhu Zhang,Wei Zhang,Jintao Yang,Lu Liu,Zhengbin Yang,Xuefeng Zeng
Starch structure and digestibility strongly depends on food composition during rice bread processing. This study investigates the effect of okara (0%, 7%, 14%, 21%) on the texture, in vitro starch digestibility, and multiscale structure (i.e. granule, crystallites, and short-range order) of steamed rice bread (SRB). Texture profile analysis results demonstrated that okara increased the elasticity and viscidity and reduced the hardness, cohesiveness, and chewiness of SRB. The addition of okara increased amylose content, slowly digestible starch (SDS), and resistant starch (RS) of SRB significantly, thereby reducing the predicted glycemic index (pGI) from 79.14 to 74.17–68.91. Meanwhile, SEM results showed that addition of 7% okara promoted the formation of the porous space starch–gel network structure in the SRB while 21% okara produced rougher surfaces and increased bread matrix density. XRD and FTIR revealed that suitable amounts of okara (<14%) assisted in starch arrangement while others (21%) reduced the ordered crystallization of starch. Results showed that the enhanced intermolecular hydrogen bonding between okara and water enhanced the viscosity and gas retention of SRB, thereby enabling the starch to retain more gas and form a loose starch gel structure spatial network. Furthermore, the addition of okara changed the multiscale structural and amylose contents when the SDS and RS contents are high and the pGI is low. As a result, the action sites of amylase can be shielded effectively to restrict the interaction of amylase with starch. Thus, this research suggests a potential approach in which rice complexed with okara can modify the texture and starch digestibility of SRB.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）