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Plant proteases and anti-bacterial substances in Allium sativum L. varieties 薤白品种中的植物蛋白酶和抗菌物质
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-606
Budianto Budianto, M. J. Arifin, Naryani Naryani, Endah Sukmawati, Suwaji Suwaji, Tri Handoko Moedji Wibowo, Syahilla Vanda Luviana, Lia Dekryt Vergiana Putri
Allium sativum L. protease still remains largely understudied although new varieties of garlic appear quite often, e.g., lanang garlic. This study tested the antibacterial effect of garlic and the effectiveness of various A. sativum proteases as meat tenderizers. The research involved powder extracts of four varieties of A. sativum: kating, lanang, black garlic, and sin-chung. The degradation kinetics was defined based on the Lineweaver-Burk equation. The degradation zones were measured using sodium dodecyl sulphate poly acrylamide gel electrophoresis (SDS-PAGE). Scan electron microscopy served to test the changes in meat connective tissue. Lanang demonstrated the largest inhibition zones against Escherichia coli (9.75 ± 0.15 mm) and Staphylococcus aureus (1.04 mm). Sin-chung protease degraded beef protein with the highest Vmax of 0.1818 μg/μL/min at 10–22 KDa (small peptide, troponin C, and troponin I), 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin), and 100–140 KDa (protein C). The same garlic variety degraded mutton meat protein at 10–17 KDa (small peptide) and 25–40 KDa (myosin light chain, troponin T, α and β tropomyosin, actin) with Vmax of 0.1135 μg/μL/min. All four A. sativum proteases proved to be quite effective meat tenderizers.
尽管大蒜的新品种(如兰蒜)经常出现,但大蒜蛋白酶在很大程度上仍未得到充分研究。这项研究测试了大蒜的抗菌效果以及各种莴苣蛋白酶作为肉类嫩化剂的功效。 研究涉及四种大蒜的粉末提取物:嘉亭、兰阳、黑蒜和新中。降解动力学是根据 Lineweaver-Burk 方程确定的。使用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)测量降解区。扫描电子显微镜检测了肉类结缔组织的变化。 Lanang 对大肠杆菌(9.75 ± 0.15 mm)和金黄色葡萄球菌(1.04 mm)的抑制区最大。在 10-22 KDa(小肽、肌钙蛋白 C 和肌钙蛋白 I)、25-40 KDa(肌球蛋白轻链、肌钙蛋白 T、α 和 β 肌球蛋白、肌动蛋白)和 100-140 KDa(蛋白质 C)时,新中蛋白酶降解牛肉蛋白质的最大 Vmax 为 0.1818 μg/μL/min。同一大蒜品种可降解 10-17 KDa(小肽)和 25-40 KDa(肌球蛋白轻链、肌钙蛋白 T、α 和 β 肌球蛋白、肌动蛋白)的羊肉蛋白,最大降解 Vmax 为 0.1135 μg/μL/min。 事实证明,所有这四种 A. sativum 蛋白酶都是相当有效的肉类嫩化剂。
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引用次数: 0
SNP-based genetic signatures revealed breeding effects in indigenous Livni compared with Landrace and Large White breeds 基于 SNP 的遗传特征揭示了本土利夫尼犬种与陆地犬种和大白犬种相比的育种效果
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-11-17 DOI: 10.21603/2308-4057-2024-2-609
I. Chernukha, E. Kotenkova, L. Fedulova
Livni is one of the Russian local pig breeds. We previously reported that this breed was more distinct from Duroc breed than from Landrace and the Large White breeds, which participated in the Livni breed creation. The aim of the study was to determine the SNP-based genetic signatures in fat-type Livni breed shared with commercial Landrace and the Large White breeds, and ones that are affected by putative selection. The genome-wide SNP genotyping was carried out using the Porcine GGP HD BeadChip, which contains ~ 80 000 SNPs. Obtained breed relationship and admixture results indicated the insignificant participation of the Landrace and the Large White breeds in the formation of the modern allelofund of Livni pigs. 238 candidate genes were found in the genomic regions with selection signatures, 182 genes with described functions were identified. In the Livni and Landrace breeds, 35 common genes were detected which formed one cluster with enrichment coefficient = 4.94 and predominant HOXD genes. In the Livni and Large White breeds, the largest amounts of common genes were detected (62 in average), which formed two clusters. Cluster 1, with enrichment coefficient = 2.11, was characterized with genes involved in glucose metabolism. Cluster 2, with enrichment coefficient = 1.60, demonstrated helicase genes. Annotated clusters were not determined for the Livni breed. However, 50 candidate genes were specific to Livni pigs and associated with various growth, carcass and reproductive traits, essential for thermoregulation. Results revealed common SNP-based genetic signatures and breeding effects in indigenous Livni compared with Landrace and Large White breeds.
利夫尼是俄罗斯地方猪种之一。我们以前曾报道过,该猪种与杜洛克猪种的区别大于与兰德瑞斯和大白猪种的区别,而兰德瑞斯和大白猪种参与了利夫尼猪种的创建。本研究的目的是确定肥育型 Livni 品种与商业化陆地猪种和大白猪种共有的基于 SNP 的遗传特征,以及受假定选择影响的特征。 全基因组 SNP 基因分型是利用包含约 80 000 个 SNP 的猪 GGP HD BeadChip 进行的。 获得的品种关系和混杂结果表明,在现代里夫尼猪等位基因的形成过程中,陆地猪种和大白猪种的参与并不明显。在具有选择特征的基因组区域发现了 238 个候选基因,并确定了 182 个具有描述功能的基因。在利夫尼猪和兰德猪品种中,发现了 35 个共同基因,它们组成了一个富集系数为 4.94 的基因簇,其中主要是 HOXD 基因。在利夫尼和大白品种中,检测到的常见基因数量最多(平均 62 个),形成了两个聚类。聚类 1 的富集系数为 2.11,其特征是涉及葡萄糖代谢的基因。聚类 2 的富集系数为 1.60,展示了螺旋酶基因。利夫尼品种没有确定注释群。不过,有 50 个候选基因是利夫尼猪所特有的,与各种生长、胴体和繁殖性状有关,对体温调节至关重要。 研究结果表明,基于 SNP 的遗传特征和育种效应在本土 Livni 猪种中与 Landrace 猪种和大白猪种相比较。
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引用次数: 0
Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water 用质量指数法评价冰腌金虾的品质
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-14 DOI: 10.21603/2308-4057-2023-2-581
B. Hien, D. Pham, Lan Phuong Vu, Phuong Hoa Dao, P. Tuyen, N. V. Nghia, N. Bat
The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp. The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water. They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days. The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.
质量指数法(QIM)提供了快速准确的质量评估。这使得计算保存时间和确定海产品的新鲜度成为可能。本文介绍了一种基于QIM方案和质量指数(QI)的京嘎虾质量评价程序。这项研究包括Jinga虾(Metapenaeus affinis L.),这是一种广泛分布在越南海岸的具有商业价值的水生物种。输入数据包括在0–4°C的冰水中储存20天期间,取样虾的外观和感官特征的变化。他们被用来构建QIM量表,并将其应用于不同储存时间的其他虾样品,以评估QI评分与储存时间之间的关系。之后,在10个随机虾样本上测试了QIM量表,以验证其保质期预测能力。本研究设法建立了QI分数与储存时间之间的相关方程,系数R2=0.97。通过比较Jinga虾在冰水中储存8-10天的预测和实际最佳保质期,证明了这种相关性是高度可靠的。QIM计划提供了一种实用有效的基于科学的工具,为客户、渔民、食品贸易商和水产养殖企业提供快速可靠的结果。
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引用次数: 0
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour 脱水平菇粉强化马苏里拉奶酪的质地和抗氧化性能
Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-06-14 DOI: 10.21603/2308-4057-2023-2-574
Md. Atiqur Rahman, Joysree Roy, Md. Sultan Mahomud
As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide formulations for dairy products fortified with oyster mushroom flour. This research featured the physicochemical and antioxidant properties of oyster mushroom flour pretreated with 0.5% citric acid solution. Three samples of mozzarella cheese were incorporated with 1, 2, and 3% oyster mushroom flour and tested for physicochemical properties, total phenolic content, total flavonoid content, and 2, 2-diphenyl-1-picrylhydrazyl (DPPH). The mushroom flour had 11.09 ± 0.88% moisture content, 20.70 ± 0.74% protein, 3.25 ± 0.13% ash, 7.43 ± 0.35% crude fiber, 3.31 ± 0.51% fat, and 54.20 ± 0.81% carbohydrate. The DPPH was 87.00 ± 0.15 mg GAE/g DM, the total phenolic content was 2.09 ± 0.68 mg GAE/g DM, and the total flavonoid content was 1.67 ± 0.27 mg QE/g DM. The texture and water holding capacity of the mozzarella cheese samples fortified with oyster mushroom flour decreased as the proportion of mushroom flour increased. The color (L* lightness, b* redness, and a* yellowness) was significantly lower than in the control (cheese without oyster mushroom flour). The test samples contained significantly (p ≤ 0.05) higher amount of DPPH and phenolic compounds than the control. The sensory attributes were assessed by 30 semi-trained panelists, who gave the highest score to the sample fortified with 1% oyster mushroom flour. As a natural antioxidant, oyster mushroom flour proved to be an excellent component for functional cheese products.
作为天然抗氧化剂的良好来源,平菇粉可以加入乳制品中。然而,很少有科学出版物提供用平菇粉强化乳制品的配方。研究了0.5%柠檬酸溶液预处理后的平菇粉的理化性能和抗氧化性能。以1、2、3%的平菇粉分别掺入3种马苏里拉奶酪样品,测定其理化性质、总酚含量、总黄酮含量和2,2 -二苯基-1-苦酰肼(DPPH)含量。香菇粉的水分含量为11.09±0.88%,蛋白质含量为20.70±0.74%,灰分含量为3.25±0.13%,粗纤维含量为7.43±0.35%,脂肪含量为3.31±0.51%,碳水化合物含量为54.20±0.81%。DPPH为87.00±0.15 mg GAE/g DM,总酚含量为2.09±0.68 mg GAE/g DM,总黄酮含量为1.67±0.27 mg QE/g DM。添加平菇粉后,马萨里拉奶酪的质地和持水量随着平菇粉添加比例的增加而降低。颜色(L*明度,b*红度,a*黄度)显著低于对照(不加香菇粉的奶酪)。DPPH和酚类化合物含量显著高于对照(p≤0.05)。感官属性由30名半训练的小组成员评估,他们给添加1%蚝油粉的样品打了最高分。作为一种天然抗氧化剂,平菇粉被证明是功能性奶酪产品的优良成分。
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引用次数: 0
Nutritional significance of finger millet and its potential for using in functional products 小米的营养意义及其在功能性产品中的应用潜力
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-593
Vaibhav Gaikwad, Jaspreet Kaur, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Ankit Kumar, Ashwani Kumar, Nitya Sharma, C. Mehta, A. Patel
Finger millet (Eleusine coracana L.), ragi or mandua, is one of essential minor millets extensively grown in the Indian and African subcontinents. It is a staple food in India, particularly for people belonging to low-socioeconomic groups. Finger millet is highly valued for its content of macro- and micronutrients. It is rich in carbohydrates, protein, and fat. Its micronutrients include calcium (0.38%), dietary fiber (18%), and phenolic compounds (0.3–3%), such as catechin, epicatechin, as well as ferulic, salicylic, protocatechuic, cinnamic, and hydroxybenzoic acids, etc. Finger millet is also recognized as a source of vital amino acids, including isoleucine, leucine, methionine, and phenylalanine, which are otherwise deficient in starchy meals. In addition, finger millet is well appreciated for its pharmacological properties such as anti-diabetic, anti-tumorigenic, anti-atherosclerogenic, antioxidant, and antimicrobial effects. To improve its nutritional and sensory properties, this grain can be processed by various traditional and advanced methods (soaking, malting, cooking, fermentation, popping, and radiation). These processing techniques equally assist in the reduction of anti-nutritional factors (tannins, phytic acid, oxalic acid, protein inhibitors, glucans) and their inhibitory effects. In this review, we highlighted the nutritional composition, health attributes, and uses of finger millet for the development of functional food products. Researchers and producers can further explore the opportunities and scope for utilizing finger millet and develop more products in the same line to solve the current issues of food and nutrition security.
手指小米(Eleusine coracana L.),ragi或mandua,是广泛生长在印度和非洲次大陆的一种重要的小小米。它是印度的主食,尤其是对社会经济地位低下的人群来说。手指小米因其含有大量和微量营养素而备受重视。它富含碳水化合物、蛋白质和脂肪。小米的微量营养素包括钙(0.38%)、膳食纤维(18%)和酚类化合物(0.3-3%),如儿茶素、表儿茶素,以及阿魏酸、水杨酸、原儿茶酸、肉桂酸和羟基苯甲酸等。小米也被认为是重要氨基酸的来源,包括异亮氨酸、亮氨酸、蛋氨酸和苯丙氨酸,这些氨基酸在淀粉类食物中缺乏。此外,手指小米因其抗糖尿病、抗肿瘤、抗动脉粥样硬化、抗氧化和抗菌作用等药理特性而备受赞誉。为了改善其营养和感官特性,这种谷物可以通过各种传统和先进的方法(浸泡、麦芽、烹饪、发酵、爆裂和辐射)进行加工。这些加工技术同样有助于减少抗营养因子(单宁、植酸、草酸、蛋白质抑制剂、葡聚糖)及其抑制作用。在这篇综述中,我们强调了小米的营养成分、健康特性以及在功能性食品开发中的用途。研究人员和生产商可以进一步探索利用手指小米的机会和范围,并在同一生产线上开发更多产品,以解决当前的粮食和营养安全问题。
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引用次数: 0
Antihyperglycemic activity of colostrum peptides 初乳肽的抗高血糖活性
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-586
S. Tikhonov, N. Tikhonova, I. Gette, K. Sokolova, I. Danilova
Peptides of plant and animal origin have good anti-diabetic prospects. The research objective was to use bovine colostrum peptides to reduce hyperglycemia in diabetic rats. Bovine colostrum peptides were obtained by trypsin hydrolysis of colostrum proteins with preliminary extraction of triglycerides. The study involved four groups of Wistar rats with seven animals per group. Group 1 served as control; group 2 received 300 mg/kg of trypsin hydrolysate of bovine colostrum as part of their daily diet for 30 days. Groups 3 and 4 had diabetes mellitus caused by intraperitoneal injections of 110 mg/kg of nicotinamide and 65 mg/kg of streptozotocin. Group 4 also received 300 mg/kg trypsin hydrolysate of bovine colostrum intragastrically five times a week for 30 days. Three peptides were isolated from the trypsin hydrolysate of bovine colostrum and tested for the sequence of amino acids and molecular weight. Their identification involved the Protein NCBI database, followed by 2D and 3D modeling, which revealed their chemical profile, pharmacological properties, and antioxidant activity. The diabetic rats treated with colostrum peptides had lower glucose, glycated hemoglobin, malondialdehyde, and catalase activity but a higher content of glutathione in the blood. Their leukocytes and erythrocytes also demonstrated less deviation from the standard. The antioxidant effect of colostrum protein hydrolysate depended on a peptide with the amino acid sequence of SQKKKNCPNGTRIRVPGPGP and a mass of 8.4 kDa. Colostrum peptides reduced hyperglycemia and oxidative stress in diabetic rats. The research revealed good prospects for isolating individual colostrum peptides to be tested for antidiabetic properties.
植物和动物来源的多肽具有良好的抗糖尿病前景。研究目的是利用牛初乳肽降低糖尿病大鼠的高血糖。用胰蛋白酶水解牛初乳蛋白,初步提取甘油三酯,得到牛初乳肽。该研究涉及四组Wistar大鼠,每组7只动物。第一组为对照组;第2组在饲粮中添加300 mg/kg的牛初乳水解胰蛋白酶,试验期30 d。3、4组腹腔注射烟酰胺110 mg/kg、链脲佐菌素65 mg/kg致糖尿病。第4组同时灌胃牛初乳胰蛋白酶水解物300 mg/kg,每周5次,连用30 d。从牛初乳胰蛋白酶水解物中分离得到3个多肽,测定了它们的氨基酸序列和分子量。它们的鉴定涉及蛋白质NCBI数据库,随后进行二维和三维建模,揭示了它们的化学特征、药理特性和抗氧化活性。用初乳肽治疗的糖尿病大鼠血液中葡萄糖、糖化血红蛋白、丙二醛和过氧化氢酶活性降低,但谷胱甘肽含量升高。他们的白细胞和红细胞与标准的偏差也较小。初乳蛋白水解产物的抗氧化作用依赖于一个分子量为8.4 kDa、氨基酸序列为SQKKKNCPNGTRIRVPGPGP的肽段。初乳肽降低糖尿病大鼠高血糖和氧化应激。该研究表明,分离单个初乳肽用于抗糖尿病特性测试具有良好的前景。
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引用次数: 0
Chorizo sausage with shiitake mushrooms (Lentinula edodes) as a fat substitute: quality evaluation 香菇脂肪代用品西班牙辣香肠质量评价
Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-598
Edicson Mauricio Rincón Soledad, Mónica Alejandra Arredondo Nontién, Jose Wilson Castro, Dursun Barrios, Sandra Milena Vásquez Mejía
Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has beneficial health properties and it can be used as a fat substitute in processed meat products. We aimed to identify the effects of incorporating shiitake powder into chorizo sausages as a fat substitute. Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil). The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake. Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.
传统的肉制品是由大量饱和脂肪和淀粉等粘合剂制成的,这会增加卡路里,背离了目前寻求含有天然成分的低脂肪产品的消费趋势。香菇具有有益健康的特性,可作为加工肉制品中的脂肪替代品。我们的目的是确定将香菇粉作为脂肪替代品加入西班牙辣香肠中的效果。 对香菇粉进行了表征,开发了5种西班牙辣香肠配方:对照和4种脂肪替代率分别为30%、40%、50%和100%的实验样品(后者包括50%香菇粉和50%橄榄油)。 实验香肠的水分较高,脂肪含量较低,蒸煮损失较小。添加香菇粉的样品颜色较深,红色较少。用香菇粉替代40%脂肪对肉质参数没有影响。与对照组相比,脂肪替代40%处理的不溶性纤维含量更高,好氧嗜中菌计数(CFU/g)更低。在脂肪酸谱上没有发现显著差异。含有香菇粉的样品具有中等程度的感官接受度,这可能与消费者对香菇不熟悉有关。消费者可以接受用香菇粉代替最多40%脂肪的碎香肠。这些产品具有足够的营养成分,以及可接受的物理化学、技术和微生物特性。
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 Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil).
 The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake.
 Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832457","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}
引用次数: 0
Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat 用本地荞麦强化小麦饼干的化学、流变学和感官特性
Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-597
Ahmed Hussein, Hala A. Abd El-Aal, Nahla M. Morsy, Mohamed M. Hassona
The research featured two species of buckwheat: Fagopyrum esculentum Moench. and Fagopyrum tataricum (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties. The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume. According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.
该研究以荞麦(Fagopyrum esculentum Moench)两种为特征。和苦荞荞麦(L.)Gaertn强生# x0D;作者使用10%,20%或30%的荞麦粉代替软面粉,以获得具有改善感官和营养特性的饼干。测试了饼干的化学成分、流变性、颜色、烘焙质量、感官性能和质地。用软面粉和鞑靼酵母制成的样品所含的蛋白质和脂肪含量低于用肉苁蓉制成的样品。含有鞑靼黄粉的样品含有更多的纤维和灰分,而由软面粉制成的样品则含有丰富的碳水化合物。添加量增加了面团到达时间、面团发育时间、面团稳定性、耐混指数和软化度。与对照相比,含菌样品表现出较低的峰、谷、击穿、终和挫折粘度。与此相反,鞑靼酸增加了粘度读数。添加牛乳酵母和鞑靼牛乳酵母的饼干的蛋白质、脂肪、灰分和粗纤维含量均高于对照组。对照饼干的碳水化合物含量也超过了总量。结果表明,添加牛蒡子和滑石酸牛蒡子的饼干颜色较对照组深,亮度值(L*)和红度值(b*)随牛蒡子/F的比例而降低。tataricum玫瑰。然而,实验饼干的黄度更高(a*)。随着替代水平的提高,肉苁茸和酒石茸的饼干重量和体积均有所降低。 根据研究结果,30%的肉芽孢杆菌和20%的鞑靼肉芽孢杆菌可以生产出具有优异物理性能的营养饼干。肉芽孢菌/肉芽孢菌比例较大。鞑靼人对颜色、味道、味道、质地、外观和整体可接受性的感官评分很差。
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 The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with improved sensory and nutritional properties.
 The biscuits were tested for chemical composition, rheology, color, baking quality, sensory properties, and texture. The sample made of soft wheat flour and F. tataricum contained less protein and fat than the sample with F. esculentum. The samples with F. tataricum demonstrated greater amounts of fiber and ash while the samples made of soft wheat flour were rich in carbohydrates. The additional increment enhanced the arrival time, dough development time, dough stability, the mixing tolerance index, and weakening. Compared to the control, the samples with F. esculentum demonstrated lower peak, trough, breakdown, final, and setback viscosities. F. tataricum, on the contrary, increased the viscosity readings. The biscuits fortified with F. esculentum and F. tataricum contained more protein, fat, ash, and crude fiber the control. The control biscuits also exceeded the total carbohydrates. The experimental biscuits with F. esculentum and F. tataricum were darker in color than the control: the lightness (L*) and redness values (b*) decreased as the proportion of F. esculentum/F. tataricum rose. However, the experimental biscuits had a higher level of yellowness (a*). As the replacement levels rose, F. esculentum and F. tataricum reduced biscuit weight and volume.
 According to the research results, 30% F. esculentum and 20% F. tataricum proved able to yield nutritious biscuits with outstanding physical properties. Greater proportions of F. esculentum/F. tataricum resulted in poor sensory ratings for color, taste, flavour, texture, appearance, and overall acceptability.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832458","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}
引用次数: 0
Soybean testa spectral study 大豆油菜光谱研究
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-589
O. Bugaets, E. Kaigorodova, S. Zelentsov, N. Bugaets, E. Gerasimenko, E. Butina
The increasing production volumes of soy foods require new express methods for testing soybeans during processing and presowing. This study assessed the efficiency of spectral pre-sowing assessment methods using Vilana soybeans. The research featured soybeans of the Vilana cultivar. The control sample consisted of untreated whole soybeans while the test samples included soybeans pretreated with various modifiers. The methods involved spectrofluorimetry and IR-Fourier spectrometry. A wide emission band at 400–550 nm corresponded to the fluorescence of the soybean testa. The band at 560–610 nm indicated the presence of such modifiers as Imidor insecticide and Deposit fungicide. The luminescence spectrum of the untreated soybean testa was maximal at 441 nm. The luminescence spectrum of the treated soybean samples was maximal at 446.5 and 585 nm when the excitation wavelength was 362 nm. The fluorescence was studied both spectrally and kinetically to establish the maximal luminescence time and the typical vibration frequencies. The spectral studies of Vilana soybeans before and after treatment revealed which modifiers were adsorbed on the palisade epidermis and defined the type of interaction between the modifier and the soybean. The spectrofluorimetry and IR spectroscopy proved able to provide a reliable qualitative and quantitative analysis of Vilana soybean surface.
大豆食品产量的不断增加要求在加工和预加工过程中对大豆进行新的快速检测。本研究评估了使用维拉纳大豆的光谱播种前评估方法的效率。这项研究以维拉纳品种的大豆为特色。对照样品由未经处理的整粒大豆组成,而试验样品包括用各种改性剂预处理的大豆。方法包括荧光光谱法和红外傅立叶光谱法。400–550 nm处的宽发射带对应于大豆种皮的荧光。560–610 nm处的谱带表明存在Imidor杀虫剂和Deposit杀菌剂等改性剂。未处理的大豆种皮的发光光谱在441nm处最大。当激发波长为362nm时,处理后的大豆样品的发光光谱在446.5和585nm处最大。对荧光进行了光谱和动力学研究,以确定最大发光时间和典型的振动频率。维拉纳大豆处理前后的光谱研究揭示了哪些改性剂吸附在栅栏表皮上,并确定了改性剂与大豆之间的相互作用类型。荧光光谱法和红外光谱法能够对维拉纳大豆表面进行可靠的定性和定量分析。
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引用次数: 0
Composite exopolysaccharide-based hydrogels extracted from Nostoc commune V. as scavengers of soluble methylene blue 从褐藻中提取的复合胞外多糖水凝胶作为可溶性亚甲基蓝的清除剂
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-587
Nora Gabriela Herrera, N. A. Villacrés, Lizbeth Aymara, Viviana Román, Mayra Ramírez
The industrial water contamination with synthetic dyes is currently a cause for concern. This paper introduces composite hydrogels as alternative scavengers of soluble dyes. This research used kinetic models and adsorption isotherms to test composite exopolysaccharide hydrogels extracted from Nostoc commune V., pectin, and starch for their ability to remove methylene blue from water. The exopolysaccharides demonstrated a rather low extraction yield and a crystallinity percentage of 38.21%. However, the crystallinity increased in the composite hydrogels (48.95%) with heterogeneous surface. The pseudo-second-order kinetic model served to explain the adsorption mechanism at pH 8 and pH 11, while the Elovich model explained the adsorption mechanism at pH 5. When in acid fluid, the hydrogels had a heterogeneous surface, whereas alkaline fluid resulted in a homogeneous surface. The Temkin adsorption model showed a good fit in the treatments. At a basic pH value, composite exopolysaccharide-based hydrogels showed good results as scavengers of low-concentration methylene blue.
合成染料对工业用水的污染是目前引起人们关注的问题。本文介绍了复合水凝胶作为可溶性染料的替代清除剂。本研究采用动力学模型和吸附等温线测试了从褐藻、果胶和淀粉中提取的复合外多糖水凝胶对水中亚甲基蓝的去除能力。体外多糖提取率较低,结晶率为38.21%。而具有非均相表面的复合水凝胶结晶度提高了48.95%。拟二级动力学模型可以解释pH 8和pH 11下的吸附机理,而Elovich模型可以解释pH 5下的吸附机理。在酸性流体中,水凝胶具有非均匀表面,而在碱性流体中,水凝胶具有均匀表面。Temkin吸附模型对各处理具有较好的拟合性。在碱性条件下,复合胞外多糖基水凝胶对低浓度亚甲基蓝具有良好的清除效果。
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引用次数: 1
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Foods and Raw Materials
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