CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Fangfang Zhao,Yang Li,Caiming Li,Xiaofeng Ban,Zhengbiao Gu,Zhaofeng Li
Starch is crucial to gluten-free bread (GFB) quality. Amylolytic enzymes modified starch in situ during breadmaking , impacting the quality of both fresh and stored bread. Here, the breadmaking and storage properties of GFB with added endo-amylases, exo-amylases and debranching enzymes were compared. The results demonstrated that the addition of amylolytic enzymes, especially exo-amylases and debranching enzymes, facilitated interactions between the enzymatically modified starch segments and structural agents to improve the structure and texture of fresh GFB. Exo-type β-amylase produced lower crumb firming rate than endo-type α-amylase, although they produced similar retrogradation enthalpies and relative crystallinities . Maltooligosaccharide-forming enzymes with a non-strict endo-/exo-mode of cleavage and debranching enzymes markedly reduced the crumb firming rate and retrogradation enthalpy. Yet, maltooligosaccharide-forming enzymes produced a similar relative crystallinity as α-amylase, indicating that enzymes with endo-/exo-modes depended less on the reduction of starch recrystallization to retard crumb firming compared with debranching enzymes.
研究领域:
食品科学
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烘焙技术
·
酶学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Jianfei Zhu,Tingting Huang,Xiaomei Chen,Dongling Tian
In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Yao Zhang,Dandan Li,Na Yang,Zhengyu Jin,Xueming Xu
The aim of this study was to compare effects of linear dextrans (backbones of α-(1 → 6) linkages) varying with weight-average molecular weights (Mw: T10, T70, T250, T750, T2000) on the quality of wheat breads . The firmness of fresh bread crumb was decreased with increasing dextran Mw and the highest Mw dextran (T2000) lowered the staling rate of stored breads. Dough rheology clarified that only the specific dextran (T70) apparently changed dough viscoelastic, strengthening the viscous behavior. Significant decreases in breakdown and setback viscosity of starch slurry were observed by addition of dextrans, especially dextran T2000. Analyses in the long-term retrogradation of starch and starch-gluten systems indicated that the promising antistaling influence of dextran T2000 was caused by either inhibitions of amylopectin retrogradation or beneficial variations induced by gluten. Positive effects of starch-gluten and dextran-gluten associations on amylopectin retrogradation were revealed. These results suggested that the highest Mw dextran (T2000) possessed the potential for increasing consumer acceptance of bread products.
研究领域:
食品科学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
GREEN CHEMISTRY
·
2021
·Vol. 24
·期 1
·163-175
·
IF 10.182
Shanta Dutta,Iris K. M. Yu,Jiajun Fan,James H. Clark,Daniel C. W. Tsang
A considerable amount of food waste generated globally could be upcycled to synthesise platform chemicals to enhance environmental sustainability and realise a circular economy. This study investigates the catalytic production of the vital platform molecule levulinic acid (LA) from bread waste, a typical stream of starch-rich food waste generated worldwide. Gamma-valerolactone (GVL), isopropanol (IPA), and propylene carbonate (PC) were evaluated as bio-derived and CO2-derived green co-solvents for LA synthesis. In-vessel pressure generated in PC/H2O (1 : 1) solvent was conducive to rapid LA production from bread waste compared to GVL/H2O and IPA/H2O. In PC/H2O, 72 mol% total soluble product yield was observed quickly within 1 min in moderate reaction conditions (130 °C, 0.5 M H2SO4), whereas ∼15–20 mol% of LA could be obtained when the reaction was prolonged for 10–20 min at 130 °C. The yield of LA could be significantly enhanced in GVL/H2O through phase separation using NaCl (30 wt%(aq)). LA yield increased up to a maximum of ∼2.5 times in the biphasic system (28 mol%, 150 °C, 15 min) (representing a theoretical yield of 66%) in GVL/H2O (1 : 1) compared to the monophasic system (∼11 mol%) under the same reaction conditions. The partition coefficient for LA achieved was 4.2 in the GVL/H2O (1 : 1) biphasic medium, indicating that the system was efficient for simultaneous production and extraction of LA. Biphasic GVL/H2O facilitated selective LA production, which could be optimised by tuning the reaction conditions. These new insights can foster the development of high-performance LA production and sustainable biorefinery.
研究领域:
环境科学
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化学工程
·
生物技术
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产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
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2025
·
IF 3.1
Tan Jin-Ming,Cui Rui,Hu Teng-Gen,Wu Hong
In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (S CC ) against main bread spoilage fungi ( Aspergillus niger and Penicillium citrinum ) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in S CC . In vitro tests demonstrated that S CC completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S CC caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S CC significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S CC is potential as a natural preservative in baked products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Heliyon
·
2020
·
IF 0
Tao Feng,Zhongshan Hu,Yanzun Tong,Lingyun Yao,Haining Zhuang,Xiao Zhu,Shiqing Song,Jun Lu
Chicken liver is a main protein source to prepare attractant for dog food. However, animal proteins are costly. Seeking high quality and low-cost protein sources has been a goal for the industry. Mushroom Lentinus edodes (L. edodes) and Mealworm Tenebrio molitor (T. molitor) are novel protein sources, showing high potential as raw material of attractants. In this paper, chicken liver, L. edodes, and T. molitor were used as three different protein sources to prepare attractants. Their palatability to dogs were then compared. Firstly, the enzymatic hydrolysis process of three proteins was optimized, with a degree of hydrolysis of 54.82%, 36.10% and 30.14% for chicken liver, L. edodes , and T. molitor respectively. Secondly, volatile compounds of three attractants were identified by HS-SPME/GC-MS and SDE/GC-MS. Using OAV and PLRS method, it was found that bis(2-methyl-3-furyl) disulfide, indole, methional, 2-(methyl thio) phenol, γ -butyrolacton, furfuryl alcohol, acetic acid and isovaleraldehyde were the key components. Although both T. molitor and L. edodes attractant showed less palatability than that of chicken liver, they could be readily improved via adding key palatable volatile compounds. The ingestion rate of dog food with attractant showed a similar trend and was higher than that of food without attractant.
研究领域:
食品科学
·
动物营养学
✓ 已验证
DOI
PubMed
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Tingting Hong,Dan Xu,Yamei Jin,Fengfeng Wu,Guidong Huang,Xianfeng Zhong,Junhui Zhang,Xueming Xu
The dynamic transformation of gluten was elucidated to understand the gluten network and texture variation during breadmaking. The results showed that as the dough progressed from mixing to baking, the content of α- and β-gliadins decreased significantly, while the glutenin subunit content and gluten macromolecular polymers increased. Moreover, the free sulfhydryl content decreased upon baking, indicating structural changes in the gluten network. As baking progressed, the role of hydrogen bonds and hydrophobic interactions diminished, while intermolecular β-sheet content increased due to protein aggregation. The compact gluten structure with a high amount of protein junctions and total protein length during mixing and shaping was significantly different from the high lacunarity ratio in gluten after baking. Based on Pearson correlation analysis, the textural features of bread dough were connected with the transformation of the gluten molecular structure during breadmaking. Research on the transformation of gluten networks during breadmaking could provide valuable mechanistic insights for improving the quality of bread.
研究领域:
食品科学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2025
·
IF 5.4
Shichao Mi,Zimo Liu,Mingcheng Wang,David J. McClements,Chongjiang Cao,Xiao Xu,Biao Yuan
Bread products are widely consumed around the globe, as they are a staple food in many countries. Recent studies have shown that the elevated temperatures and prolonged times used during bread baking can lead to the formation of appreciably amounts of carbon dots, which may have adverse effects on human health. Consequently, it is important to elucidate the potential fate of these carbon dots within the gastrointestinal tract. In this study, we characterized the properties of bread-derived carbon dots (BDCDs) and then investigated their interactions with mucin. The average diameter of the individual BDCDs was 5.81 nm but they tended to exist as clusters (around 91 nm) in aqueous environments. The BDCDs mainly consisted of carbon (70.9%), oxygen (27.6%), and nitrogen (1.5%). Like other types of carbon dots, the BDCDs were found to exhibit natural fluorescence. In simulated saliva, the carbon dots interacted with mucin to form BDCD-mucin complexes. These interactions caused the zeta potential of the BDCDs to change from -5.97 to -11.07 mV, and their hydrodynamic diameters to increase from 91.3 to 122.4 nm. Moreover, these interactions caused changes in the conformation of the mucin. Furthermore, in vitro simulated digestion studies showed that the BDCDs induced conformational changes in pepsin, reducing its enzymatic activity by around 20.8%. However, this effect was mitigated when BDCD-mucin complexes were used instead of BDCDs, highlighting the important role that mucin plays in mediating carbon dot-enzyme interactions. Moreover, the BDCD-mucin complexes were better at attenuating reactive oxygen species generation in Caco-2 cells than BDCDs, which led to a higher cell viability. This study provides new insights into the role of mucin coronas in modulating the gastrointestinal behavior of carbon dots, highlighting their potential impact on human health.
研究领域:
食品科学
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生物医学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 9
·e14231
·
IF 3.654
Lili Zhao,Jiayi Wu,Yihang Liu,Haixiang Wang,Chongjiang Cao
The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applications Bamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yan Chen,Li Liao,Jin Liu,Hongxia Gao,Xing Chen,Lexiang Zhang,Liqiang Zou
Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of Bacillus (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and Aspergillus flavus (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2020
·
IF 2.938
Lunan Guo,Dan Xu,Fang Fang,Zhengyu Jin,Xueming Xu
Reduced glutathione (GSH), released from lysed yeast cells, is well-known for weakening dough structure. However, its influence on bread texture and staling has not yet been completely elucidated. Herein, this study aims at assessing the effects of GSH on dough properties and bread quality, especially bread staling, using Rheofermentometer analysis, texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and low-field nuclear magnetic resonance (LF-NMR). The results revealed that GSH substantially decreased the dough height and gas-retention capacity during fermentation. The weakened dough structure was attributed to GSH-induced disulfide bond cleavage in gluten proteins and the depolymerization of glutenin polymers. The addition of 0.005%–0.01% GSH resulted in acceptable bread quality. However, bread supplemented with 0.015%–0.03% of GSH exhibited a coarser and more open crumb microstructure, as well as high level of hardness and low resilience during aging. GSH promoted crumb water loss and drove the water shift from the immobilized to the bound state. The DSC and XRD analyses further confirmed that GSH promoted starch retrogradation and recrystallization. These results suggest that apart from the gluten structure, GSH also altered gluten−starch interactions and water redistribution, ultimately decreasing bread quality and accelerating bread staling.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）