查看更多>>摘要：Linusorbs(LOs),particularly the Methionine(Met)-containing yet Tryptophan(Trp)-free LO(CLB and CLP),play a significant role in shaping the quality and sensory attributes of flaxseed oil.To investigate the stability of these LOs and their oxidized forms during accelerated oxidation,the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs and γ-tocopherol(γ-T).Through comprehensive analysis of oxidative stability indexes,LOs content changes,oxidation kinetics,and the correlation between LOs and oxidative stability indexes,we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value(PV)but a weaker effect on the p-anisidine value(p-AV)of flaxseed oil.However,upon addition of γ-T,we observed a weak synergistic effect between γ-T and LOs in suppressing PV,while a stronger effect in suppressing p-AV.Additionally,a comparison of the oxidation kinetics of different LOs indicated that γ-T preferentially protected the oxidation of CLP over CLB.Similar protective trends of γ-T towards the methionine sulfoxide(MetO)and methionine sulfoxide(MetO2)form of LOs were also observed,albeit to a lesser extent.Correlation analysis revealed that changes in Met-containing LOs,particularly CLP,showed a high correlation with PV in the tested matrices,while MetO-containing LOs better depicted changes in p-AV.Importantly,CLP demonstrated higher susceptibility to the influence of antioxidants,making it more suitable for evaluating the peroxide value in flaxseed oil samples.
查看更多>>摘要：This study investigated the effects of superheated steam(SS)treatment at different temperatures(120 ℃,150 ℃,180 ℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120 ℃ significantly enhanced the moisture content of broken rice flour(P＜0.05).In contrast,treatments at 150 ℃ and 180 ℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42％to 34.80％(P＜0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P＜0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150 ℃ and 180 ℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150 ℃ and 180 ℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
查看更多>>摘要：Extruded rice has increasingly gained popularity in the market due to its convenience and acceptable texture.The objective of this study was to understand how the physicochemical,thermal,and textural properties of the extruded rice affected its cooking properties and texture of the cooked one.It was found that air trapped in the grains during extrusion reduced the transparency of extruded rice.More air trapped in the grains reduced the true density of the extruded rice,which in turn decreased the hardness of extruded rice.A looser internal structure of extruded rice grain,as indicated by the lower true density,resulted in a faster hydration and shorter optimum cooking time.Extruded rices showed two thermal-transition peaks,with peak 1 from 93.3℃ to 112.8 ° C and peak 2 from 107.5 ℃ to 132.5 ℃.The increased hardness of extruded rice led to increases in its thermal-transition temperatures,longer optimum steaming time,and decreases in its water absorption and cooking loss,which resulted in an increase in the hardness and a reduction in the adhesiveness of the steamed one.This study provides insights into the key factors determining the eating quality of extruded rice,which is beneficial for food scientists in developing premium extruded rice.
查看更多>>摘要：Pre-formed V7-type short amylose(SA)could interact with curcumin to form inclusion complex(IC)thereby to improve the stability of curcumin.However,the complexation mechanism of V7-type SA and curcumin is not clear,which limit the improvement of inclusion efficiency.To obtain a starch nanocarrier with high loading capacity,the encapsulation process and interaction parameters of V7-type SA-curcumin IC was studied.The analysis results demonstrated that stoichiometric ratio value of the SA-curcumin complex was around 1.V7-type SA performed excellently in the delivery of curcumin attributing to their high loading capacity(over 20％).It was found that curcumin could enter into the pre-formed helical cavity of SA to form an IC.The conformation change of SA caused the reduction in the interaction ratio in the last 20 ns of simulation.However,SA and curcumin always remained complexation status during the simulation.Hydrogen bonds(H-bonds)and hydrophobic interaction were the most critical acting forces involved in the formation and stability of V7-type SA-curcumin complex.Molecular docking presented that H-bonds interaction between curcumin ligand and V7-type SA chain(O3 at the 25th glucose unit,and O6 at the 17th and 20th glucose units)were found.Furthermore,the hydrophobic interactions were discovered between curcumin ligand and SA chain(18th,19th,21st,22nd and 23rd glucose units).
查看更多>>摘要：This study explores the utilization of various chemometric analytical methods for determining the quality of pressed sesame oil with different adulteration levels of refined sesame oil using UV spectral fingerprints.The goal of this study was to provide a reliable tool for assessing the quality of sesame oil.The UV spectra of 51 samples of pressed sesame oil and 420 adulterated samples with refined sesame oil were measured in the range of 200-330 nm.Various classification and prediction methods,including linear discrimination analysis(LDA),support vector machines(SVM),soft independent modeling of class analogy(SIMCA),partial least squares regression(PLSR),support vector machine regression(SVR),and back-propagation neural network(BPNN),were employed to analyze the UV spectral data of pressed sesame oil and adulterated sesame oil.The results indicated that SVM outperformed the other classification methods in qualitatively identifying adulterated sesame oil,achieving an accuracy of 96.15％,a sensitivity of 97.87％,and a specificity of 80％.For quantitative analysis,BPNN yielded the best prediction results,with an R2 value of 0.99,RMSEP of 2.34％,and RPD value of 10.60(LOD of 8.60％and LOQ of 28.67％).Overall,the developed models exhibited significant potential for rapidly identifying and predicting the quality of sesame oil.
查看更多>>摘要：Selenium is one of the essential trace elements in human body,however,due to the limitation of geographic factors,the intake of selenium is seriously insufficient in most regions.In this study,selenium-enriched peanut sprouts with high selenium content were prepared by soaking peanut seeds in sodium selenite.The content and distribution of selenium in germinated peanuts were investigated.The results showed that 200 μmol/L sodium selenite and germination for 6 days resulted in the highest total selenium,organic selenium content,and organic selenium conversion in peanut sprouts.Selenium exists in peanut sprouts mainly in organic selenium form,of which selenoproteins are the most critical organic selenium carriers.ABTS free radical scavenging capacity and reducing power assays showed that alkali-soluble protein had the highest antioxidant activity among the four soluble proteins,attributed to its high selenium binding level.Radicle and cotyledons of peanut seedlings were significantly enriched with selenium compared to hypocotyl.Amino acid analysis and SDS-PAGE results showed that selenium increases significantly after peanut germination and selenium enrichment.This study provides a simple,environmentally friendly,and effective way of selenium enrichment and offers a theoretical basis for applying selenium-enriched foods in food and medicine.
查看更多>>摘要：There is an increasing attention on oxidative derivatives of triglycerides,a group of potential thermal processing induced food toxicants,which are formed during the thermal processing of food lipids.This review aims to summarize current knowledge about their formation mechanisms,detection approaches,and toxicology impacts.Oxidative derivatives of triglycerides are generated through the oxidation,cyclization,polymerization,and hydrolysis of triglycerides under high-temperature and abundant oxygen.The analytical techniques,including GC,HPSEC,MS,1H-NMR were discussed in analyzing these components.In addition,their toxic effects on human health,including effects on the liver,intestines,cardiovascular system,immune system,and metabolism were elucidated.Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.
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