JOURNAL OF CEREAL SCIENCE
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2022
·
IF 4.075
Yake Xiang,Xiao Chen,Hailan Sun,Qiping Zhan,Lei Zhong,Qiuhui Hu,Liyan Zhao
To preserve the nutrients while maximizing the value of black waxy corn , beverage is the most promising manufacturing product. However, the poor stability and bland flavor profile are significant issues limiting its popularization. This study, firstly profiled the anthocyanidins of black waxy corn and the effects of α-amylase and amyloglucosidase treatments on the anthocyanidin levels, color properties, and flavor qualities were systematically studied. A total of 5 anthocyanidins and 11 anthocyanins were identified. The concentration of cyanidin , petunidin , peonidin , pelargonidin , and malvidin in liquefied liquids (YHY) and saccharified liquids (THY) were significantly increased by 55.46% and 56.62% after α-amylase and amyloglucosidase treatments. The enzymatic hydrolysis was found to enrich the volatile profile. The relative odor activity value and multivariate statistical analyses further suggested isoamyl acetate , benzaldehyde , 2-nonenal, 2,4-decadienal, dodecanal , 2-buten-1-one, 3-buten-2-one, and dimethyl trisulfide as key odorants to discriminate black waxy corn beverages produced by α-amylase or amyloglucosidase.
研究领域:
食品科学
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饮料技术
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酶学
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营养学
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化学工程
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高影响因子
Foods
·
2025
·Vol. 14
·期 21
·3614
·
IF 5.1
Zirui He,Fan Zhu,Mei Li,Xiangli Kong
Kudzu (Puerariaspp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold-water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)—a structural indicator of starch transformation—can be precisely controlled and used to modulate starch properties. Starches from two typical kudzu cultivars, K10 (Pueraria thomsonii) and K27 (Pueraria lobata), were subjected to hydrothermal treatment (45–95 °C) to obtain samples with defined DG levels. DG was quantitatively determined by enzymatic assay, differential scanning calorimetry (DSC), and iodine-binding analysis, enabling method cross-validation. Increasing DG enhanced iodine complexation capacity, elevated gelatinization temperatures, and reduced enthalpy change and crystallinity. K27 exhibited more pronounced physicochemical transitions at lower DG than K10, indicating cultivar-specific sensitivity. In vitro digestion revealed that hydrolysis kinetics gradually approached and eventually conformed to a first-order model as DG increased, confirming a DG-dependent shift in digestibility. These results establish DG—rather than processing temperature—as the primary factor governing kudzu starch functionality and provide a methodological basis for designing starch-based foods with tailored glycemic and textural properties.
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Food Bioscience
·
2025
·
IF 5.9
Dan Wang,Xiao-Tong Zhai,Na-Na Wu,Jun Li,Ming Zhao,Na Zhang,Bin Tan
The impact of solid-state fermentation by Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 on the structural and functional properties of rice bran dietary fiber (DF) was investigated. Optimal extraction conditions for soluble dietary fiber (SDF) were determined through single-factor and orthogonal tests, achieving a maximum yield of 12.05% for fermented SDF (SSDF). After fermentation, SSDF exhibited a rough, porous surface, whereas fermented insoluble dietary fiber (SIDF) displayed increased folds and concave contours. Although the spectral characteristics of DF remained largely unchanged, the monosaccharide composition was altered. The particle size of DF decreased, the crystal structure exhibited increased disorder, and thermal stability decreased as a result of fermentation. Furthermore, the physical and chemical properties of SIDF were improved as follows: water swelling capacity (2.48 mL/g), oil holding capacity (7.44 g/g), and water holding capacity (7.47 g/g). The adsorption properties of SSDF were improved as follows: cation exchange capacity (1237.74 mmol/g), cholesterol adsorption capacity was determined to be 3.61 mg/g under gastric conditions and 4.68 mg/g under intestinal conditions, nitrite ion adsorption capacity (3.38 mg/g). Both fermented SDF and IDF displayed enhanced antioxidant activity, adsorption properties, and effective hypolipidemic and hypoglycemic effects. Solid-state fermentation with Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 effectively modifies DF.
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高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Ri Chen,Jingjing Zhao,Zhongquan Sui,Dganit Danino,Harold Corke
In this study, α-amylase was used to assist starch nanoparticles (SNP) production through debranching and nanoprecipitation. The molecular structure, aggregation behavior, morphological properties, and digestibility of SNP were investigated. α-amylase hydrolysis pretreatment for 4 h increased the short-chain ratio of SNP, with a peak at DP = 13. This facilitated the formation of smaller and more uniform SNP, particularly at higher antisolvent concentrations. With α-amylase pretreatment, the small molecules reduced steric hindrance and interparticle interaction, resulting in a compact structure and well-defined boundaries during nanoprecipitation as indicated by cryo-EM. The crystalline pattern was mostly influenced by the solvent-to-antisolvent ratio. Prolonging α-amylase hydrolysis time led to loss of long-range crystalline order in SNP, while promoting the formation of submicron crystallites. Additionally, pretreatment increased slowly digestible starch and resistant starch ratios, leading to a lower glycemic response, thereby improving their functional performance. These findings offer valuable insights for optimizing the nanoprecipitation to produce SNP with controlled size and morphology, which enhances their potential as carriers in delivery systems.
研究领域:
食品科学与技术
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纳米技术
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碳水化合物化学
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功能食品
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药物递送系统
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高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhijie Zhu,Xinxin Ma,Xinyue Pan,Xianfeng Du,Xu Chen
In this study, V-type wheat starch-tea polyphenols complexes (VS-TP) were used to improve the digestive properties and quality characteristics of steamed cold noodles. With TP content increasing from 2.5 % to 10.0 %, the storage modulus of VS-TP complexes decreased from 580.59 to 1341.85 Pa to 379.90–859.61 Pa, likely due to TP disrupting starch chain entanglement via noncovalent interaction (hydrogen bonds and CH–π bonds). TP also enhanced both short-range and long-range ordered structures of V-type starch, and the complexation index rose from 23.76 % to 84.61 % as TP content increased. Notably, the VS-10 %TP group showed a 47.28 % higher resistant starch content than the control group, which may be attributed to TP-V-type starch interactions and TP's amylase inhibition. However, the lightness, hardness, and gumminess of the steamed cold noodles decreased by 7.84 %, 51.46 %, and 49.84 % when adding 10 %TP. Balancing functionality and quality, 5 %TP was optimal for preparing low-digestibility steamed cold noodles with excellent textures.
研究领域:
食品科学
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碳水化合物化学
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功能食品
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淀粉技术
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JOURNAL OF POLYMERS AND THE ENVIRONMENT
·
2025
·
IF 5
Zhang Suning,Zhan Wenrui
Ultraviolet radiation exerts detrimental effects on skin health, necessitating the use of sunscreen products for effective protection. However, conventional sunscreens encounter limitations due to their susceptibility to photo-instability, skin irritation, and environmental impact. The primary objective of this study is to circumvent these limitations by substituting plastic microspheres and conventional sun protection agents with enzyme-modified natural porous corn starch microspheres and Xanthoceras sorbifolium bunge ( X. sorbifolia ) oil composites. The average particle size of enzyme-modified porous corn starch microspheres was 13.24 μm, and they possess a porous structure, enabling adsorption and shielding effects. The SPF value of the sunscreen product formulated by substituting an equivalent quantity of UV shielding agent TiO 2 with porous microspheres was 23.75 ± 0.15, which was comparable to the TiO 2 sunscreen product. Following the reduction of the UV absorber in the sunscreen product by half and the incorporation of microspheres and the X. sorbifolia oil composite, the SPF value of the product retained a higher level compared to its predecessor (30.5 ± 0.07 vs. 16.44 ± 0.02). When this natural composite synergistically worked with conventional UV absorbers benzophenone-3 (BP-3) and ethylhexyl methoxycinnamate (EHMC), the photostability of BP-3 and EHMC was effectively enhanced. Embryotoxicity studies conducted on zebrafish demonstrated that natural porous starch and X. sorbifolia oil exhibited reduced toxicity compared to conventional sunscreen agents, particularly at elevated concentrations. These findings suggest novel ideas for the development of safe and effective sunscreen products in the future. Graphical abstract
研究领域:
化妆品科学
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光生物学
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纳米材料
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毒理学
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绿色化学
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高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Jiaqi Song,Chunmin Ma,Yue Xu,Bing Wang,Xinyu Xu,Guang Zhang,Yang Yang,Na Zhang
This work investigated the impact of steaming and microwave processing on protein-starch interactions in black rice (RS), focusing on their effects on starch structure, physicochemical properties, and digestibility. Thermal treatment led to protein denaturation, reducing the α-helix/β-turn ratio and forming a protein barrier around starch granules, which increased their size. Both methods disrupted the ordered structures of starch and significantly decreased relative crystallinity. X-ray diffraction (XRD) showed that microwave processing preserved the A-type crystal pattern, while steaming transformed it into a V-type complex. Microwave treated samples formed weakly viscoelastic gels and demonstrated improved water binding capacity, unlike steamed samples. Additionally, microwave processing significantly reduced rapidly digestible starch (RDS) content and increased slowly digestible (SDS) and resistant (RS) starch fractions, whereas steaming encouraged RDS formation. Pearson correlation analysis revealed that changes in protein structure primarily influenced thermal and pasting properties, while starch structural disintegration predominantly reduced digestibility. These findings offer theoretical insights for the targeted regulation of black rice's functional properties through thermal processing.
研究领域:
食品科学
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淀粉化学
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营养学
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谷物加工
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功能食品
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PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yujiao Liang,Huazhong Yu,Ke Song,Xianwu Zhou,Liyan Liu,Jie Guo
This study explored konjac composite gel with hypoglycemic properties. Kudzu root resistant starch (KRS) was added to enhance the gel's characteristics. Single-factor and orthogonal experiments optimized preparation conditions, revealing an optimal process: konjac semolina: water is 1:40 (w/v), 90 °C, KRS 2.00 g, alkali 18 %, stirring for 45 min. The water-holding capacity of the konjac composite gel prepared by this process reached 90.22 %, which is 15.81 % higher than that of pure konjac gel (74.41 %). Characterization of the composite gel by SEM, texture profile analysis, and sensory evaluation confirmed its enhanced quality. The reinforced network structure fundamentally improved the composite gel's textural properties. Its hardness, springiness, and chewiness reached 2.4, 1.1, and 1.2 times those of native KGM, respectively, resulting in an optimized mouthfeel. In vitro gastrointestinal digestion simulations were performed to assess the digestibility of the composite gels. The starch hydrolysis rates of the konjac composite gel were 1.338 % and 9.688 %. The composite gel exhibited significant α -amylase and α -glucosidase inhibitory activities (IR = 55.84 % and 48.78 %), indicating its potential as a functional food for glycemic control.
研究领域:
食品科学与技术
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功能食品
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碳水化合物化学
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营养学
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血糖控制
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Weiwei Hu,Junchao Gu,Kai Yang,Zhiguo Zhang,Daqun Liu,Weicheng Wu
This study investigated the effects of thermal treatment (100 °C–200 °C, 5 min–50 min) on in-kernel highland barley (HB) starch at the molecular, structural, and physicochemical levels, along with the underlying digestion mechanisms. In situ observations using fluorescent dextran probes revealed variable permeability in thermally damaged kernel cells, where the composite network of the cell wall matrix and expanded starch impeded probe diffusion. Thermal processing induced the formation of dark rings and disrupted Maltese crosses, with these morphological alterations correlating with starch surface damage. Multi-scale structural analysis showed that thermal treatment reduced both the molecular weight (from 155.40 × 10 6 to 27.15 × 10 6 g/mol) and relative crystallinity (27.02 %–15.61 %), but increased the amylose/amylopectin ratio (0.29–0.61) and degree of gelatinisation. These changes also led to a reduction in the viscoelastic moduli (G′ and G″) of HB starch gels. Prolonged processing time exerted stronger destructive effects than shorter treatments at the same temperature. Notably, heat treatment promoted the formation of short-range ordered structures and enhanced entanglement between cell wall fibres and gelatinised starch, thereby converting rapidly digestible starch into slowly digestible starch. The 150-25-HBS and 150-50-HBS samples exhibited the lowest equilibrium digestibility (C ∞ , 84.39 ± 2.6 % and 82.73 ± 0.19 %, respectively). These findings offer valuable insights for the design of HB-based products with improved slow-digesting properties.
研究领域:
食品科学
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碳水化合物化学
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淀粉技术
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营养学
·
材料结构分析
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Pai Peng,Hamad Rafique,Jianduo Zhang,Qiting Liu,Xinzhong Hu
Chinese traditional oat food processing involves three times thermal treatment, with the first processing being high-temperature roasting to improve the processing quality. However, the mechanism by which roasting affects the starch structure and processing quality is not clear. Therefore, oat with different roasting time (0–20 min) was collected for in-depth structural analysis. The results showed that oat grains expanded, the flour color darkened, and the starch digestibility improved during roasting. Additionally, roasting improved the gelatinization characteristics of starch. Proper roasting (12 min) promoted the formation of starch-protein complex, while the starch was localized gelatinization without disintegrating, thereby improving the rheological properties and processing quality of oat flour . However, over-roasting (20 min) caused starch disintegration, released the lipids bound in the natural starch, destroyed the starch-protein covalent complex, and reduced the processing performance of oat food. Proper roasting (12 min) plays a crucial role in the processing of traditional oat food.
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高影响因子
Foods
·
2025
·Vol. 14
·期 22
·3956
·
IF 5.1
Yu Liu,Yangran Lu,Poompatchara Nakkote,Hua Li,Ruixin Liu,Sirithon Siriamornpun
The study intended to assess the impacts of partially replacing wheat flour withAcheta domesticuspowder (AD) andAntheraea pernyipupae powder (AP) at 5%, 10%, and 15% levels on the proximate composition, color properties, texture profile, antioxidant capacity, starch digestibility, and flavor characteristics of Chinese steamed bread (CSB). The addition of AP and AD notably increased the levels of protein, fat, and ash and also led to an elevated chewiness and hardness. Most importantly, compared to the control, AP- and AD-fortified CSB exhibited a significantly low estimated glycemic index (eGI) and high total phenolic and flavonoid contents, resulting in improved DPPH and ABTS radical scavenging activities. Furthermore, E-nose, E-tongue, and GC-MS analysis revealed that incorporation of AP and AD strengthened umami and saltiness and enriched the flavor profile of CSB. Our findings indicate that AD- and AP-fortified CSB is a promising functional food with a lower eGI, as well as improved nutritional value and antioxidant potential, offering a sustainable strategy for staple food innovation while also providing guidance for consumers to select wheat flour fortified with different types and levels of insect powder to prepare CSB based on their preferences.
研究领域:
食品科学与技术
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营养生物化学
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功能食品
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可持续食物来源
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创新主食
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PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70511
·
IF 3.4
Xiaoyan Ling,Kaiqi He,Yamei Lu,Shuangjie Zhu
Chuzhou Chrysanthemum polysaccharides (CCPs) are known for their broad-spectrum bioactivities, yet their application in staple food products remains limited. This study aimed to develop and optimize the preparation of reconstituted rice enriched with CCPs, while evaluating its In Vitro antioxidant capacity. Single-factor experiments and a Box–Behnken response surface design were used to optimize extrusion parameters, identifying the ideal conditions as 28.94% moisture content, 253 rpm/min screw speed, and 85°C die temperature, yielding a high comprehensive quality score (73.091). Using these parameters, reconstituted rice (RR) with varying CCP concentrations (0–8%) was produced and evaluated. Comprehensive quality, texture cooking loss demonstrated that 2% CCPs addition achieved the best balance. Structural analyses via scanning electron microscopy, Fourier-transform infrared, and X-ray diffraction revealed that CCPs incorporation disrupted starch crystallinity, promoting a more amorphous network. In Vitro digestion assays followed by ABTS, DPPH, and hydroxyl radical scavenging tests confirmed improved antioxidant activity in CCPs-RR, with a dose–response relationship and a synergistic effect observed at 2% CCPs. These findings support the potential of CCPs as a functional ingredient for developing health-oriented staple foods through extrusion technology.
研究领域:
食品科学与技术
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功能食品
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多糖研究
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抗氧化研究
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挤压加工
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PubMed
高影响因子
危险品化学品经营许可证（带存储）