Food Bioscience
·
2024
·
IF 4.8
Xinshuo Wang,Lin Lu,Khizar Hayat,Shuqin Xia
Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Lin Lu,Caigao He,Bingjie Liu,Quan Wen,Shuqin Xia
As the effect of chickpea flour (CF) incorporation on the physicochemical properties and starch hydrolysis of biscuits were unclarified, CF was used to replace wheat flour with a ratio of 10%, 20%, 30%, and 40% to prepare biscuits. The pasting properties, thermal properties, microstructure, in vitro starch digestibility and quality properties were investigated. The addition of CF in wheat flour increased the water solubility and reduced the swelling power of the mixed powder. Elevated incorporation levels increased the content of slowly digestible and resistant starch of biscuits, increased the gelatinization onset temperature and reduced its gelatinization enthalpy and viscosity. The microstructure indicated that the addition of CF also increased the protein and fat content of the biscuits and enhanced the entrapment effect of the starch, which reduced the sensitivity of starch to digestive enzymes. Our finding revealed that the incorporation of 30% CF in biscuits could be an effective way to develop a nutritious and low-digestibility biscuit with desirable quality properties.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Hafiz Muhammad Saleem Akhtar,Mohamed Abdin,Yahya Saud Hamed,Wei Wang,Guijie Chen,Dan Chen,Chunxu Chen,Wei Li,Shanza Mukhtar,Xiaoxiong Zeng
In the present study, polysaccharides (CHPS) were prepared from chickpea hulls by hot water extraction and ethanol precipitation, and the physicochemical, functional, thermal and structural characteristics of CHPS were investigated. The results revealed that CHPS was comprised of mannose , rhamnose, galacturonic acid, glucose, galactose , xylose and arabinose with molar percentages of 2.16, 2.96, 42.17, 9.87, 23.15, 6.29 and 13.38%, respectively. Functional analysis demonstrated that CHPS had good fat-binding, foaming and emulsifying properties. CHPS also exhibited good thermal stability. According to X-ray spectrum, CHPS was a semi-crystalline in nature which was also confirmed from scanning electron microscopic analysis. The solid-state spectrum of 13 C NMR reflected that CHPS were complex and heterogeneous polymers. Moreover, CHPS showed favorable inhibitory activity against α-amylase. These findings indicated that CHPS could be exploited as a hypoglycemic agent or multi-purpose additive in pharmaceuticals, cosmetics and food industries.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2597
·
IF 5.2
Dianbo Zhao,Shuliang Yan,Jialei Liu,Xi Jiang,Junguang Li,Yuntao Wang,Jiansheng Zhao,Yanhong Bai
In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with the increasing content of CDF. Moreover, the water- and fat-binding capacity (WFB), gel strength, storage modulus (G’), and loss modulus (G”) of MP emulsion gel also increased with increasing content of CDF. When the concentration of CDF was 2%, the most significant improvement was observed for EAI, breaking force, and WFB (p< 0.05); the three-dimensional gel network structure of the MP emulsion gel was denser and the pore diameter was smaller. The T21relaxation time of emulsion gel decreased while the PT21increased significantly with the increasing content of CDF, suggesting that the emulsion gel with CDF had a better three-dimension network. The addition of CDF led to an increased content ofβ-sheet and reactive sulfhydryl and increased surface hydrophobicity of MP, thus improving the gel properties of the MP emulsion gel. In conclusion, the addition of CDF improved the functional properties and facilitated the gelation of the MP emulsion, indicating that CDF has the potential to improve the quality of emulsified meat products.Keywords:chickpea dietary fiber;myofibrillar protein;emulsion gel;gel property
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
Plants-Basel
·
2025
·Vol. 14
·期 8
·1191
·
IF 4.1
Wenjing Qi,Jinping Bai,Han Yu,Guojun Han
Background: Heavy metal contamination significantly threatens crop growth and global food security. Understanding plant responses to such stress is crucial to developing stress-tolerant crops. This study explores the physiological and biochemical responses ofVigna radiata(L.) R. Wilczek to mercury, lead, and copper stress, focusing on the role of soluble sugar accumulation and biomass enhancement in conferring heavy metal tolerance. Methods: Commercially availableV. radiataseeds were exposed to varying concentrations (50, 150, and 300 mg/L) of mercurous nitrate, lead nitrate, and copper chloride under controlled conditions. The germination rates, seedling growth, and physiological parameters such as the soluble sugar and protein content were analyzed using spectrophotometry and statistical methods, including ANOVA. Results: The results demonstrated that lead ion stress significantly increased the seedling dry weight, while all the tested heavy metals promoted soluble sugar accumulation. Although the heavy metals inhibited germination and growth at higher concentrations,Vigna radiataexhibited strong tolerance at moderate stress levels. Conclusion: This study highlights the adaptive strategies ofV. radiata, including soluble-sugar-mediated osmotic adjustment and enhanced biomass allocation, which contribute to its resilience under heavy metal stress. These findings provide insights for breeding stress-resistant crops and managing heavy-metal-contaminated environments.
研究领域:
植物生理学
·
环境科学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Cuiping Han,Zhuojia Lv,Yujie Duan,Junfang Zhang,Qingxin Guo
In the present study, we investigated for the first time the effects of different concentration ranges (0–2 %, w/w) of CaCl 2 and NaCl on the microstructure, physicochemical properties and digestibility of rice starch-chickpea protein hydrolysate (RS-CPH) complexes. The results showed that CaCl 2 (0–1.5 %, w/w) and NaCl (0–1 %, w/w) enhanced the hydrogen bonding interactions between RS and CPH. The CLSM images visualized that the addition of salt resulted in a more uniform distribution of CPH in the RS matrix. However, the XRD results showed a decrease in the diffraction intensity of the complexes, implying an increase in the amorphous region of the complexes. In addition, 1.5 % (w/w) CaCl 2 and 1 % (w/w) NaCl reduced the rapidly digestible starch content of the complexes to 36.63 % and 37.20 %, respectively. These results highlight the innovative application of salt modulation in the RS-CPH system and offer a theoretical foundation for developing functional foods with controlled starch digestibility.
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
INDUSTRIAL CROPS AND PRODUCTS
·
2019
·
IF 4.191
Xianchao Shang,Yuqing Dou,Yingjie Zhang,Jia-Neng Tan,Xinmin Liu,Zhongfeng Zhang
Natural deep eutectic solvents (DESs) have received increasing attention in recent years as emerging green solvents for efficient extraction of bioactive compounds from natural resources. In this study, we aimed to evaluate the potential and effectiveness of DESs with different polarities for extraction of isoflavones from chickpea sprouts. To this end, we examined 20 different DESs based on choline chloride, betaine, and l -proline as hydrogen bond acceptors in combination with different hydrogen bond donors (carboxylic acids, alcohols, sugars, and amine). Extraction efficiency was evaluated based on the extraction yields of four isoflavones (ononin, sissotrin, formononetin, and biochanin A), total flavonoid content, and anti-oxidant activity. On the basis of the results obtained, choline chloride-based DESs containing propylene glycol as a hydrogen bond donor (molar ratio of 1:1) with 30% (v/v) of water was the most effective at extracting isoflavone compounds from chickpea sprouts, compared to conventional solvents. Subsequently, in order to examine the factors contributing to optimal ultrasound-assisted extraction conditions, a Box-Behnken design paired with response surface methodology was implemented. DES water content and extraction temperature were accordingly found to have prominent effects on the extraction yields of isoflavones. Our results indicate that DESs can be used as suitable green solvents for extracting bioactive compounds from various biomaterials.
研究领域:
食品科学
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植物化学
·
环境科学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 16
·2544
·
IF 4.7
Danyang Liang,Qing Liu,Haiyu Luo,Lin Luo,Khamiddolov Temirlan,Wenhao Li
This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch’s surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch’s XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch’s solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples.
研究领域:
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Kexin Zhang,Yanhong Liang,Zhifeng Tan,Dayong Zhou,Deyang Li
This study investigated the gel properties, structural characteristics, and Na + loading capacity of hydrogels formed by chickpea protein isolate (CPI) and pullulan (PUL). The aim was to explore their potential as polymers for enhancing Na + distribution and facilitating Na + release in reduced-salt foods. The results showed that the CPI-PUL hydrogels added with 2 % PUL exhibited the highest water holding capacity (70.78 %) and gel strength (493.06 g·mm). Molecular docking analysis indicated that the interactions between CPI and PUL primarily involved hydrogen bonding, hydrophobic interactions, and van der Waals forces. The incorporation of PUL resulted in a denser and more stable network of the hydrogels, which enhanced their thermal stability and mechanical properties. Results from cold-field scanning electron microscopy demonstrated that the hydrogel network structure remained stable at a PUL content of 2 %. Furthermore, fluorescence inversion microscopy and energy dispersive spectroscopy confirmed that the CPI-PUL hydrogels were stably loaded with sodium salts.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2025
·
IF 3.7
Zhuojia Lv,Cuiping Han,Xue Yang,Junfang Zhang,Yujie Duan,Qingxin Guo,Jianjun Cheng
The effects of chickpea protein hydrolysates (CPH) with different hydrolysis times (30 min, 60 min, and 120 min) and different amounts (5%, 10%, and 20%) on the multi-scale structure and digestibility of rice starch (RS) were investigated. The addition of CPH did not change the recrystallization of rice starch compared to pure rice starch. The addition of CPH increased the pasting temperature of starch, decreased the enthalpy of pasting, and effectively inhibited the pasting of starch. In vitro digestion results showed that the interaction between CPH and rice starch significantly reduced the digestibility of rice starch. The content of rapidly digestible starch in the RS-10% CPH120 complex decreased from 50.41% to 40.56%. However, the addition of 20% CPH hydrolyzed for 120 min may inhibit the non-covalent interaction between RS and CPH due to the aggregation of more short peptides. The RDS content in the complex RS-20% CPH120 (41.98%) was higher than that of RS-10% CPH120 (40.56%). In conclusion, our work demonstrates for the first time that CPH has a significant inhibitory effect on starch digestion.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yu Wang,Jing-jing Yuan,Ya-ru Zhang,Xing Chen,Jia-le Wang,Bo Chen,Ke Li,Yan-hong Bai
Chickpea protein (CP) is a promising plant protein ingredient, but the poor solubility has limited its broad application. In this study, heating followed by high-pressure homogenization (HPH) was used to improve the solubility of CP. The results showed that combined heat (80℃, 30 min) and HPH (80 MPa, 2 cycles) treatment exhibited an additive effect in improving the solubility of CP. This improvement could be attributed to the dissociation and the rearrangement of large insoluble protein aggregates into small-sized soluble protein aggregates, the increased exposure of hydrophobic residues and reactive sulfhydryl groups, the transformation of α-helices to β-sheets and β-turns. Moreover, the 11S subunits of CP could form reinforced disulfide covalent cross-links under heating + HPH, which may provide steric hindrance preventing the reassembly of large protein bodies. This work proposes an interesting approach to enhance the physicochemical properties of CP for tailoring techno-functional plant protein ingredients in food formulations.
研究领域:
食品科学
·
蛋白质化学
·
胶体科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Hui Yu,Qing Kong,Mengru Wang,Zhuoyu Han,Jia Xu
The potential application of succinylated chickpea protein (SCP) as a wall material for spray-dried microencapsulated probiotics was investigated. The results showed that succinylation increased the surface charge of chickpea proteins (CP) and reduced the particle size of the proteins. Meanwhile, succinylated modification decreased the solubility of protein under acidic conditions and increased the solubility in alkaline conditions. The effects of spray drying and in vitro gastrointestinal digestion on probiotics were investigated by microencapsulating chickpea protein with different degrees of N-succinylation. The results showed that all microcapsules had similar morphology, particle size and low water content. The microcapsules prepared by succinylated chickpea protein showed better stability and viability during spray drying and gastrointestinal digestion. The protective effect of probiotics was better as the degree of N-succinylation increased. In particular, the SCP-3-P sample (10 % succinic anhydride modified CP and maltodextrin) lost only 0.29 Log CFU/g throughout gastrointestinal digestion. The superior protective effect provided by succinylated CP in simulated gastric fluid (SGF) was mainly attributed to the reaction of succinic anhydride with protein to cause protein aggregation under gastric acidic conditions, reducing the infiltration of gastric acid and pepsin and maintaining the structural integrity of the microcapsules. Therefore, these findings provide a new strategy for probiotic intestinal delivery and application of chickpea protein.
研究领域:
食品科学
·
生物技术
·
微生物学
✓ 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）