Grain Oil Science and Technology最新文献

{"title":"Comprehensive utilization of corn starch processing by-products: A review","authors":"Runyang Zhang,&nbsp;Sen Ma,&nbsp;Li Li,&nbsp;Minghui Zhang,&nbsp;Shuangqi Tian,&nbsp;Dongying Wang,&nbsp;Kunlun Liu,&nbsp;Huamin Liu,&nbsp;Wenxue Zhu,&nbsp;Xuede Wang","doi":"10.1016/j.gaost.2021.08.003","DOIUrl":"10.1016/j.gaost.2021.08.003","url":null,"abstract":"<div><p>Corn is a high starchy cereal crop with the highest production and provides over 85% of the starch produced worldwide. Various by-products, differentiated by technological process features such as steep liquor, corn germ, corn bran, gluten, are created largely during corn starch processing. They are inexpensive, nutrient-rich, and vary widely in chemical composition such as proteins, oils, carbohydrates, and minerals. In an increasingly resource-constrained modern world, the utilization approach of these by-products for non-starch industrial processing is attractive widely considering both nutritive value and economic aspects. In fact, at present, applications of these by-products can often be found in feed, fermentation, nutrient extraction and other industries. For example, protein-rich corn gluten can be used as a good animal feed, and corn germ can be used as a raw material for the high-quality edible oil industry. Undoubtedly, increasing utilization means that these by-products will no longer be treated as waste but will be transformed into high value-added products. In this work, the separation process and chemical composition of several main by-products of the corn starch industry is briefly described, and the application in many industrial fields of these by-products over the last ten years are discussed in particular. This review attempts to summarize all aspects of the application and research of these by-products. For the by-products of the corn starch industry, the most promising way is to be utilized in high value and used to produce high value-added products. According to the characteristics of their chemical composition, they have a better application prospect and research significance in the industries directly related to human beings, such as medicine, green food and health care products. In fact, in recent years, some researchers have recognized this and carried out the research. It is clear from these studies that the main issues to be faced now and in the future are how to produce efficiently while maintaining the quality of the product and using it effectively. The retrospective discussions also provide some ideas for other grain and oilseed crops to be fully utilized.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 3","pages":"Pages 89-107"},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.08.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41786060","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}

{"title":"Enzymatic kinetics of β-conglycinin using alkaline protease from B. subtilis ACCC 01746 and analysis of antigenicity of hydrolyzed peptide","authors":"H. Yin, Xinrui Zhang, Zhixiang Yang, Jin Huang","doi":"10.1016/j.gaost.2021.08.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.08.001","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.08.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46637422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vanillin and its derivatives, potential promising antifungal agents, inhibit Aspergillus flavus spores via destroying the integrity of cell membrane rather than cell wall","authors":"Qian Li,&nbsp;Xiaoman Zhu","doi":"10.1016/j.gaost.2021.03.002","DOIUrl":"10.1016/j.gaost.2021.03.002","url":null,"abstract":"<div><p>To study the structure-antifungal activity of vanillin against <em>Aspergillus flavus</em> (<em>A. flavus</em>), the susceptibilities of <em>A. flavus</em> to vanillin and its isomers (<em>o</em>-vanillin, 2-hydroxy-4-methoxybenzaldehyde (HMB), 2-hydroxy-5-methoxybenzaldehyde) and the possible antifungal mechanisms have been investigated. All the four volatile aldehydes could inhibit the germination of spores, and the minimum inhibitory concentrations (MICs) of them were in this order: vanillin (200 μg/mL), <em>o</em>-vanillin (100 μg/mL), 2-hydroxy-5-methoxybenzaldehyde (100 μg/mL), HMB (70 μg/mL). The minimum fungicidal concentrations (MFCs) of them were in this order: vanillin (240 μg/mL), <em>o</em>-vanillin (160 μg/mL), HMB (140 μg/mL), 2-hydroxy-5-methoxybenzaldehyde (140 μg/mL). Spore size was arrested at 0 h with the treatment of the four volatile aldehydes. Effects of the four volatile aldehydes on the cell wall and cell membrane integrity of <em>A. flavus</em> were observed by calcofluor white (CW) staining and propidium iodide (PI) staining. The results showed that HMB exerted the strongest antifungal and fungicidal effects on the growth of <em>A. flavus</em>. The four volatile aldehydes had little influence on cell wall integrity after 3-hour treatment, however, they could strongly damage the cell membrane integrity. All the four volatile aldehydes could effectively prevent the growth of <em>A. flavus</em> on peanut seeds. The antifungal mechanisms of the four volatile aldehydes provide theoretical foundations for their development of new antifungal agents.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Pages 54-61"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.03.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"107613004","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}

{"title":"Study on crystallization behavior of Tibet butter","authors":"Chuanguo Ma ,&nbsp;Songbo Wang ,&nbsp;Tianlei Si ,&nbsp;Jieyu Li ,&nbsp;Xiaowei Chen","doi":"10.1016/j.gaost.2021.03.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.03.001","url":null,"abstract":"<div><p>Tibetan butter (TB), generally called butter, is a solid oil product extracted from yak milk in the Qinghai-Tibet plateau area. However, due to the limitations of raw material sources and production technology, there is a shortage of TB, so it is important to find substitutes of TB. This paper studied the crystallization behavior of six kinds of commercial TB products in Tibet to provide the theoretical basis for the development of TB substitutes for the production of TB lamps and flowers. This study assessed the crystallization behaviors of the TB samples, including isothermal crystallization process and non-isothermal crystallization process. The microstructure, isothermal crystallization of TB were evaluated by polarized light microscopy and low-pulse NMR spectrometry, respectively. The non-isothermal crystallization process of TB under temperature scanning were investigated using Rheometer, and the crystallization behavior under different cooling rates were determined by differential scanning calorimetry (DSC) procedures. The results showed that the TB was crystallized at a higher supercooling (−10, 0 and 10 °C). Dimensional growth is dominant; at 20 °C, spiral growth dominates. The TB has complex crystallization nucleation behavior. The crystal types of TB are mainly <em>β</em>'-crystal form and <em>β</em>'-like crystal form. The lower the cooling rate, the shorter the crystallization induction time, and the more the number of crystal nuclei. Therefore, during producing TB substitutes in the factory, the cooling rate can be controlled at 10 °C/min to reduce energy consumption and production costs.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Pages 62-70"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.03.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91756027","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}

{"title":"Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiao rice","authors":"Zhiming Wang,&nbsp;Mingwei Zhang,&nbsp;Guang Liu,&nbsp;Yuanyuan Deng,&nbsp;Yan Zhang,&nbsp;Xiaojun Tang,&nbsp;Ping Li,&nbsp;Zhencheng Wei","doi":"10.1016/j.gaost.2021.04.002","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.04.002","url":null,"abstract":"<div><p>Simiao rice is a variety of long-grain <em>Indica</em> rice popular in South China. However, researches on the milling technology of Simiao rice are limited. The effect of different degrees of milling (DOMs) of Simiao rice (0–12%) were evaluated in terms of the physicochemical properties and <em>in vitro</em> starch digestibility of the rice. The results showed that, as the DOM increased from 0 to 12%, the head rice yield (HRY) and the content of protein, lipid, dietary fiber, vitamin B₁, vitamin E and niacin nonlinearly decreased, while the content of total starch and amylose and paste viscosity parameters nonlinearly increased. The differences in chemical constituents between the brown and milled Simiao rice with different DOMs lead to the variation in their pasting properties and <em>in vitro</em> digestibility. Because of lower content of slowly digestible starch (SDS) and resistant starch (RS), milled Simiao rice exhibited greater digestibility and a higher estimated glycaemic index (EGI). The EGI of Simiao rice ranged from 77.98 to 85.55, and remained almost constant (approximately 84) when the DOM was above 4%. Correlation analysis indicated that the EGI had strong negative correlations with lipid, protein, dietary fiber and RS, but a positive correlation with amylose. These results provide theoretical guidance for the production of Simiao rice with desired physicochemical properties and digestibility by adjusting the DOM.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Pages 45-53"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.04.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91756028","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}

{"title":"Production of a novel non-toxic γ-PGA/casein composite hydrogel using MTG and optimization by response surface methodology","authors":"Xin Wang,&nbsp;Chenchen Gou,&nbsp;Chunyuan Gao,&nbsp;Yazhen Song,&nbsp;Jinming Zhang,&nbsp;Dandan Zhai,&nbsp;Yawei Zhao,&nbsp;Jihong Huang,&nbsp;Ming Hui","doi":"10.1016/j.gaost.2021.04.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.04.001","url":null,"abstract":"<div><p>The <em>γ</em>-PGA-based food hydrogel exhibits good biodegradability and biocompatibility, and is non-toxic to humans. In this study, a novel hydrogel (<em>γ</em>-PGA/casein composite hydrogel) was prepared by combining casein with <em>γ</em>-PGA separated from natto using microbial transglutaminase (MTG) as the crosslinker. The effects of the MTG mass concentration, gelation time, crosslinking temperature, pH, and the mass ratio of <em>γ</em>-PGA to casein on the crosslinking ratio of <em>γ</em>-PGA and swelling ratio of the <em>γ</em>-PGA/casein hydrogel were investigated. Furthermore, the synthesis conditions were optimized by response surface methodology to optimize three important factors, i.e. crosslinking temperature, pH and the mass ratio of <em>γ</em>-PGA to casein. The results of single factor experiments showed that the MTG mass concentration and crosslinking time had little impacts on the crosslinking ratio of <em>γ</em>-PGA and the swelling ratio; the preferred MTG mass concentration, crosslinking time, temperature and pH were selected as 0.3%, 7 h, 40 °C and 7.5; and the preferred mass ratio of <em>γ</em>-PGA to casein was 0.1 for the crosslinking ratio of <em>γ</em>-PGA and 0.2 for the swelling ratio. The response surface experiment results showed that the optimum crosslinking temperature, pH and the mass ratio of <em>γ</em>-PGA to casein ratio were 42.4 °C, 7.33, and 0.18, respectively. Under these optimum conditions, the predicted crosslinking ratio of <em>γ</em>-PGA and swelling ratio reached 90.35% and 112.07%, which were highly consistent with the experimental values (88.00% and 115.87%). The <em>γ</em>-PGA/casein composite hydrogel developed in this study shows promising application potential in food industry, biomedical field, and cosmetic industry.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Pages 71-80"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.04.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91756029","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}

{"title":"Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review","authors":"Zhen Wang,&nbsp;Jihong Huang,&nbsp;Sen Ma,&nbsp;Xiaoxi Wang,&nbsp;Binghua Sun,&nbsp;Fengcheng Wang,&nbsp;Li Li,&nbsp;Qingdan Bao","doi":"10.1016/j.gaost.2021.01.001","DOIUrl":"https://doi.org/10.1016/j.gaost.2021.01.001","url":null,"abstract":"<div><p>Identifying novel processing methods is an important research direction in the field of food engineering. Fermented flour products have been popular all over the world for a long time because of their unique flavor and texture. Whether for yeast or sourdough, the accurate temperature control is essential for the fermentation process. Some novel heating methods have shown potential in the processing of fermented flour products. Microwave heating (MWH), radiofrequency heating (RFH), and ohmic heating (OH) are undoubtedly the most promising heating methods. MWH affects the fermentation time of the dough by affecting the water molecules in the dough, and may also improve the fermentation quality of whole-wheat flour products. RFH contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough bread. OH has superiority in accurately controlling the temperature, enzymes, microorganisms, etc. in the fermentation process, and it is beneficial to shortening the fermentation time. Researchers have applied these heating methods with different properties to different uses. This article summarized the application and potential of these three novel heating methods in the production of fermented flour products. The application scenarios and parameter settings of novel heating technologies in dough fermentation process need further research. It is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Pages 81-87"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2021.01.001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91756030","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}

{"title":"Front Matter 2 - Flyer","authors":"","doi":"10.1016/S2590-2598(21)00016-9","DOIUrl":"https://doi.org/10.1016/S2590-2598(21)00016-9","url":null,"abstract":"","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 2","pages":"Page iii"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S2590-2598(21)00016-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91756031","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}

{"title":"Effects of insoluble dietary fiber from wheat bran on noodle quality","authors":"Mengxu Lei ,&nbsp;Jihong Huang ,&nbsp;Xiaoling Tian ,&nbsp;Peng Zhou ,&nbsp;Qi Zhu ,&nbsp;Limin Li ,&nbsp;Li Li ,&nbsp;Sen Ma ,&nbsp;Xiaoxi Wang","doi":"10.1016/j.gaost.2020.11.002","DOIUrl":"https://doi.org/10.1016/j.gaost.2020.11.002","url":null,"abstract":"<div><p>Benefiting from its favorable effects in promoting intestinal peristalsis, increasing satiety and reducing postprandial blood sugar, wheat bran insoluble dietary fiber (IDF) could be added to noodles to improve the nutrition value of noodle products. However, the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products, leading to unfavorable texture and consumption drop. It was found that IDF could weaken dough characteristics, thereby causing the quality deterioration of noodles, but the mechanism is unclear as yet. This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles. The water distribution, rheological properties, pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance (LF-NMR), dynamic rheometer, and rapid visco-analyzer. The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water. At a high amount of IDF, the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased, with a downward trend in peak viscosity, final viscosity and setback values. Moreover, IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles. Furthermore, the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed, and the results confirmed that noodles with the IDF amount of 2%–4% had higher nutrition and quality. This study provides the basis for future development and improvement of IDF-enriched health foods.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 1","pages":"Pages 1-9"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2020.11.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92054038","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}

{"title":"Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat","authors":"Shuaibing Zhang,&nbsp;Minghui Zheng,&nbsp;Huanchen Zhai,&nbsp;Ping'an Ma,&nbsp;Yangyong Lyu,&nbsp;Yuansen Hu,&nbsp;Jingping Cai","doi":"10.1016/j.gaost.2020.12.002","DOIUrl":"https://doi.org/10.1016/j.gaost.2020.12.002","url":null,"abstract":"<div><p>The prevention of fungal spoilage is an essential consideration in wheat storage. Recent studies have revealed that volatile organic compounds (VOCs), possibly with natural fungicidal properties, could be produced from stored wheat grains. In this study, the antifungal effect of hexanal, a main component of VOCs from stored wheat, against spoilage fungi on agar plate and in high-moisture wheat grains were investigated via the gas fumigation method. And the impact of hexanal fumigation on grain quality was evaluated through analysis of the malondialdehyde content, fatty acid values, germination percentages and vigor of 16% and 18% moisture wheat grains fumigated with 1.66, 2.49, and 3.31 mmol/L hexanal vapor. The results of <em>in vitro</em> antifungal experiments on agar plates revealed that the minimum inhibitory concentration and minimum fungicidal (fatal) concentration of hexanal against the five fungi were 4–14 folds and 4–7 folds lower than those of propionic acid, respectively. The fungal spoilage of high-moisture wheat grains inoculated with pure fungal spores and with naturally occurring fungi could be completely inhibited by 1.66 mmol/L hexanal vapor. During 5-week storage of high-moisture wheat grains fumigated with 1.66, 2.49, and 3.31 mmol/L hexanal vapor, the malondialdehyde content in high-moisture wheat grains did not change significantly in all samples, and fatty acid values were slightly higher in 18% moisture wheat than in 16% moisture wheat. The germination percentages and vigor of wheat samples decreased with increased hexanal vapor concentrations and moisture content. These results indicated that hexanal fumigation could be used as an alternative chemical control method to prevent the fungal spoilage of postharvest wheat.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"4 1","pages":"Pages 10-17"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.gaost.2020.12.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"92054039","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}