FOOD SCIENCE AND BIOTECHNOLOGY
·
2015
·Vol. 24
·期 3
·867-873
·
IF 0.653
Niu Liying,Li Dajing,Liu Chunquan,Liu Fuguo
Lipoxygenases (LOX) in milk-stage sweet corn and waxy corn were extracted using a phosphate buffer (pH 7.0) and enzyme activities were determined using linoleic acid as a substrate. Michaelis constant ( K m) values, decimal reduction times (D value), temperature sensitivity parameters (Z value), and activation energies ( E a) were calculated. Enzymes from both corn types followed first-order inactivation kinetics within 0–25 min and 50–70°C. However, enzymes exhibited different pH profiles and affinities toward linoleic acid. Km values (4.34 and 1.40 mM for sweet corn and waxy corn, respectively), heat stability values, and Ea values (116.81 and 246.82 kJ/mol) were different. Waxy corn LOX was more heat stable below 65–C with a higher D value, but was more temperature sensitive with a lower Z value. The different characteristics suggested the presence of different isoenzymes and necessitated the use of different parameters for blanching.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
BMC Chemistry
·
2021
·Vol. 15
·期 1
·1-9
·
IF 2.61
Chen Lirong,Guo Yuqiu,Li Xiaoyue,Gong Kuijie,Liu Kaichang
The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 µg/g DW (dry weight), which was slightly higher (P > 0.05) than that of the total bound form (6276.65 µg/g DW). The total free flavonoid content was 5850.09 µg/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51µg/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86−100 % and 70−78 % of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100 % of the ferric reducing capacity. The free phenolics in fresh waxy corn showed better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of α-amylase activity, whereas the bound phenolics of most varieties showed higher α-glucosidase inhibitory activity than the free forms. The free phenolics showed better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Nutrients
·
2022
·Vol. 14
·期 19
·3887
·
IF 6.706
Ziqi Li,Tiannuo Hong,Guohui Shen,Yanting Gu,Yanzhi Guo,Juan Han
This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet–waxy corn from three different provinces in China—Inner Mongolia, Jilin, and Heilongjiang Province. Moreover, we established a nutritive evaluation system based on amino acid profiles to evaluate, compare, and rank the fresh sweet–waxy corn planted in different regions. A total of 17 amino acids were quantified, and the amino acid composition of fresh sweet–waxy corn was analyzed and evaluated. The amino acid quality was determined by the amino acid pattern spectrum, chemical evaluations (including CS, AAS, EAAI, BV, U(a,u), NI, F, predict PER, and PDCAAS), flavor evaluation, amino acid matching degree evaluation, and the results of the factor analysis. The results showed that the protein content of fresh corn 1–1 from Inner Mongolia was the highest (40.26 ± 0.35 mg/g), but the factor analysis results, digestion, and absorption efficiency of fresh corn 1–2 were the best. The amino acid profile of fresh corn 1–1 was closest to each evaluation’s model spectrum. The results of the diversity evaluations in fresh corn 3–2 were the best, and fresh corn 3–3 had the most essential amino acid content. A total of 17 amino acids in fresh corn were divided into three principal component factor analyses: functional principal components (Leu, Pro, Glu, His, Ile, Ser, Met, Val, Tyr, Thr), regulatory principal components (Lys, Gly, Ala, Asp, Arg, Trp), and protection principal components (Phe). The scores of the three principal components and the comprehensive score in fresh corn 1–2 were all the highest, followed by 3–3 and 1–1. The amino acid nutritional values of fresh corn 1–2 were the highest in 12 samples.Keywords:fresh corn;amino acid profiles;amino acids evaluation;nutritional evaluation;factor analysis;PCA
研究领域:
农学
·
食品科学
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营养学
✓ 已验证
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2022
·
IF 0
Wenhao Xiao,Jinwang Li,Mingyue Shen,Qiang Yu,Yi Chen,Jun Yang,Huiliang Wen,Jianhua Xie
Physicochemical and structural properties of starch can be impacted by nonstarch polysaccharides. The effect of Mesona chinensis Benth. polysaccharide (MCP) on the physicochemical and digestion properties of debranched waxy maize starch (DWMS) was investigated. The results showed that low concentrations of MCP (0.5 and 1 mg/g) can facilitate the aggregation of DWMS compared with high concentrations (2 and 4 mg/g). All DWMS with or without MCP showed a B-type crystalline structure, which was remarkably different from the A-type of native waxy maize starch. The interaction force between MCP and DWMS was a noncovalent bond, and the relative crystallinity and resistant starch (RS) content of DWMS increased when a low level of MCP (0.5 and 1 mg/g) was added. This study showed that MCP (0.5 and 1 mg/g) can effectively increase the content of RS of debranched starch and decrease the digestibility of debranched starch.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
FOOD HYDROCOLLOIDS
·
2021
·
IF 9.147
Wenhao Xiao,Mingyue Shen,Yanming Ren,Huiliang Wen,Jinwang Li,Liyuan Rong,Wenmeng Liu,Jianhua Xie
This study aimed to investigate the effects of debranched waxy corn starch (DWCS) on the pasting, rheological, gelatinization, and microstructural properties of native corn starch (NCS). Pasting properties showed a linear decrease (R 2 > 0.98) in peak, trough, breakdown, setback and final viscosity after replacing NCS with DWCS. However, the stability ratio, peak time and peak temperature linearly increased. This could be explained that DWCS competed with NCS for water, thereby inhibiting NCS gelatinization process. The introduction of DWCS decreased the consistency coefficient ( K ) while increased the flow behavior index ( n ) of NCS gels. The gel hardness of NCS gels decreased linearly ( R 2 = 0.98) with increasing DWCS fraction, while the adhesiveness gradually increased. Moreover, DWCS could effectively reduce the values of short-range ordered degree and relative crystallinity. Scanning electron microscopy revealed that a more disordered structure was appeared when DWCS was added to the NCS gel. Overall, this study reveals that DWCS is an effective agent for altering and regulation the physicochemical and structural properties of NCS.
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
JOURNAL OF CEREAL SCIENCE
·
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
·
饮料技术
·
酶学
·
营养学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Meng Xu,Longgang Du,Mengjiao Liu,Jingjie Zhou,Wankun Pan,Haoran Fu,Xin Zhang,Qingxu Ma,Lianghuan Wu
To determine whether high spraying concentrations of Zn sources increase the Zn concentration in waxy corn ( Zea mays L. var. ceratina Kulesh) seeds without compromising agronomic performance, field experiments were conducted between 2018 and 2020. Excess ZnSO 4 application caused foliar burn, barren ear tip, and grain yield loss. ZnEDTA and Glycine-chelated Zn (ZnGly) caused less foliar burn, but Glycine-mixed Zn caused more foliar burn than ZnSO 4 . The seed Zn concentration increased with spraying Zn concentration. ZnEDTA (≤0.8%) had a higher threshold concentration than ZnGly (≤0.4%). Nevertheless, Zn biofortification efficacy did not significantly differ between 0.4% ZnGly and 0.8% ZnEDTA, and the grain Zn recovery rate of 0.4% ZnGly was much higher than that of 0.8% ZnEDTA. Additionally, dual-isotope labelling tests confirmed that 15 N-glycine and 68 Zn in ZnGly interacted. In the future, chelating technology is essential for developing new Zn fertilizers to optimize Zn biofortification efficacy.
研究领域:
农业
·
植物科学
·
营养管理
·
作物生理学
✓ 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）