Grain Oil Science and Technology最新文献_第7页

The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability 缺色氨酸亚麻酸在氧化过程中的变化及γ-生育酚对其氧化稳定性的影响

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-06-29 DOI: 10.1016/j.gaost.2024.06.004

Dujian Deng , Jule Li , Jiahui Yu , Wanzhen Li , Martin J.T. Reaney , Zizhe Cai , Yong Wang

{"title":"The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability","authors":"Dujian Deng , Jule Li , Jiahui Yu , Wanzhen Li , Martin J.T. Reaney , Zizhe Cai , Yong Wang","doi":"10.1016/j.gaost.2024.06.004","DOIUrl":"10.1016/j.gaost.2024.06.004","url":null,"abstract":"<div><div>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 <em>γ</em>-tocopherol (<em>γ</em>-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 <em>p</em>-anisidine value (<em>p</em>-AV) of flaxseed oil. However, upon addition of <em>γ</em>-T, we observed a weak synergistic effect between <em>γ</em>-T and LOs in suppressing PV, while a stronger effect in suppressing <em>p</em>-AV. Additionally, a comparison of the oxidation kinetics of different LOs indicated that <em>γ</em>-T preferentially protected the oxidation of CLP over CLB. Similar protective trends of <em>γ</em>-T towards the methionine sulfoxide (MetO) and methionine sulfoxide (MetO<sub>2</sub>) 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 <em>p</em>-AV. Importantly, CLP demonstrated higher susceptibility to the influence of antioxidants, making it more suitable for evaluating the peroxide value in flaxseed oil samples.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 219-228"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Status and distribution of selenium in selenium-enriched peanut sprouts 富硒花生芽中硒的状况和分布

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-06-22 DOI: 10.1016/j.gaost.2024.06.003

Mengqing Han , Kunlun Liu , Muhammad Tayyab Rashid , Guangsu Zhu , Yunshan Wei

{"title":"Status and distribution of selenium in selenium-enriched peanut sprouts","authors":"Mengqing Han , Kunlun Liu , Muhammad Tayyab Rashid , Guangsu Zhu , Yunshan Wei","doi":"10.1016/j.gaost.2024.06.003","DOIUrl":"10.1016/j.gaost.2024.06.003","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 262-269"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142014086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review 甘油三酯氧化衍生物的化学结构、分析方法和毒理学效应--脂质热加工中的潜在危害：综述

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-07-08 DOI: 10.1016/j.gaost.2024.07.001

Miao Zhang , Chenxu Wang , Zhuohong Xie , Boyan Gao , Liangli Yu

{"title":"Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review","authors":"Miao Zhang , Chenxu Wang , Zhuohong Xie , Boyan Gao , Liangli Yu","doi":"10.1016/j.gaost.2024.07.001","DOIUrl":"10.1016/j.gaost.2024.07.001","url":null,"abstract":"<div><div>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, <sup>1</sup>H-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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 270-279"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141708494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam 过热蒸汽对碎米粉理化性质及焙烤品质的改善

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-10-18 DOI: 10.1016/j.gaost.2024.10.001

Zixiu Zhang , Jingxin Li , Xishuang Wang , Xinzhu Wu , Jialin Wang , Xiaolin Zhang , Han Ding , Ju Qiu , Ruge Cao

{"title":"Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam","authors":"Zixiu Zhang , Jingxin Li , Xishuang Wang , Xinzhu Wu , Jialin Wang , Xiaolin Zhang , Han Ding , Ju Qiu , Ruge Cao","doi":"10.1016/j.gaost.2024.10.001","DOIUrl":"10.1016/j.gaost.2024.10.001","url":null,"abstract":"<div><div>This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken rice cakes. SS treatment at 120 °C significantly enhanced the moisture content of broken rice flour (<em>P</em> < 0.05). In contrast, treatments at 150 °C and 180 °C 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% (<em>P</em> < 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, <em>P</em> < 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 °C and 180 °C) 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 °C and 180 °C. 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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 229-236"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice 挤出米的热特性和结构特性影响着挤出米的蒸煮性能和蒸煮后挤出米的结构

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-10-23 DOI: 10.1016/j.gaost.2024.10.002

Yulong Wang , Lingjie Jiang , Kangru Cui , Zhonghua Gu , Yunfei Yang , Renyong Zhao , Xinwei Wang , Hongxin Jiang

{"title":"Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice","authors":"Yulong Wang , Lingjie Jiang , Kangru Cui , Zhonghua Gu , Yunfei Yang , Renyong Zhao , Xinwei Wang , Hongxin Jiang","doi":"10.1016/j.gaost.2024.10.002","DOIUrl":"10.1016/j.gaost.2024.10.002","url":null,"abstract":"<div><div>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 °C to 112.8 °C and peak 2 from 107.5 °C to 132.5 °C. 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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 237-245"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods 压榨芝麻油鉴别：不同化学计量方法结合非靶向紫外光谱指纹图谱的比较研究

Grain Oil Science and Technology Pub Date : 2024-12-01 Epub Date: 2024-08-17 DOI: 10.1016/j.gaost.2024.08.001

Dongmin Wang , Yuxin Liu , Jiahui Qian , Yake Li , Lixia Hou , Huamin Liu

{"title":"Discrimination of pressed sesame oil: A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods","authors":"Dongmin Wang , Yuxin Liu , Jiahui Qian , Yake Li , Lixia Hou , Huamin Liu","doi":"10.1016/j.gaost.2024.08.001","DOIUrl":"10.1016/j.gaost.2024.08.001","url":null,"abstract":"<div><div>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 <em>R</em><sup>2</sup> 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.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 254-261"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives 麦麸阿拉伯木聚糖的增值：营养和材料观点综述

Grain Oil Science and Technology Pub Date : 2024-09-01 Epub Date: 2024-06-01 DOI: 10.1016/j.gaost.2024.05.006

{"title":"Valorization of wheat bran arabinoxylan: A review on nutritional and materials perspectives","authors":"","doi":"10.1016/j.gaost.2024.05.006","DOIUrl":"10.1016/j.gaost.2024.05.006","url":null,"abstract":"<div><p>Wheat bran, a principal byproduct of flour milling, stands as an abundant source of dietary fiber, yet its economic potential remains under-exploited in current forage applications. Arabinoxylan (AX), constituting the core of dietary fiber, emerges as a versatile compound with multifaceted functionalities. Its nutritional significance, coupled with its role in cereal food processing, has prompted a surge of studies focusing on the valorization of wheat bran AX. Moreover, the hydrolyzed derivative, arabinoxylan oligosaccharides (AXOS), demonstrates prebiotic and antioxidant properties, offering potential avenues to mitigate the risk of chronic diseases. This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX. Moreover, multiple novel applications of AX in the materials area, including biodegradable food packaging films, delivery of bioactive substances as nanoparticles, and the manufacture of food emulsifiers, are also highlighted to extend the utilization of AX. This review underscores the immense potential of wheat bran AX, advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials. The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX, thereby paving the way for sustainable valorization pathways. By unraveling the latent potential within AX, this paper advocates for the holistic and sustainable utilization of wheat bran in diverse, value-added applications.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 196-208"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000384/pdfft?md5=9cbaf6391897c0a500e8324968141a8f&pid=1-s2.0-S2590259824000384-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141235352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality 小米脱壳和抛光工艺的技术进步：深入了解预处理方法、机械设备及其对营养质量的影响

Grain Oil Science and Technology Pub Date : 2024-09-01 Epub Date: 2024-05-31 DOI: 10.1016/j.gaost.2024.05.007

Shagolshem Mukta Singh, Jayasree Joshi T, P. Srinivasa Rao

{"title":"Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality","authors":"Shagolshem Mukta Singh, Jayasree Joshi T, P. Srinivasa Rao","doi":"10.1016/j.gaost.2024.05.007","DOIUrl":"10.1016/j.gaost.2024.05.007","url":null,"abstract":"<div><p>Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 186-195"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000360/pdfft?md5=8e0b814f7b5e21281d645f404343cdb7&pid=1-s2.0-S2590259824000360-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles 半乳寡糖糖化对大豆分离蛋白功能特性的影响及其在面条中的应用

Grain Oil Science and Technology Pub Date : 2024-09-01 Epub Date: 2024-06-15 DOI: 10.1016/j.gaost.2024.06.002

{"title":"Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles","authors":"","doi":"10.1016/j.gaost.2024.06.002","DOIUrl":"10.1016/j.gaost.2024.06.002","url":null,"abstract":"<div><p>Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galactooligosaccharides (GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 159-167"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000402/pdfft?md5=13dda5d5337a20d5ebba10369471ab76&pid=1-s2.0-S2590259824000402-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141406343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modulation of starch digestibility using non-thermal processing techniques: A review 利用非热加工技术调节淀粉消化率：综述

Grain Oil Science and Technology Pub Date : 2024-09-01 Epub Date: 2024-05-09 DOI: 10.1016/j.gaost.2024.05.002

{"title":"Modulation of starch digestibility using non-thermal processing techniques: A review","authors":"","doi":"10.1016/j.gaost.2024.05.002","DOIUrl":"10.1016/j.gaost.2024.05.002","url":null,"abstract":"<div><p>Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques (NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, <em>γ</em>-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 3","pages":"Pages 209-218"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000323/pdfft?md5=e61f629d2363e4c52e5ba154cca33fb4&pid=1-s2.0-S2590259824000323-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141042468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0