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Phytosterols in edible oil: Distribution, analysis and variation during processing 食用油中的植物甾醇:加工过程中的分布、分析和变化
Q2 Agricultural and Biological Sciences Pub Date : 2021-03-01 DOI: 10.1016/j.gaost.2020.12.003
Ge Bai, Chuanguo Ma, Xiaowei Chen

Phytosterols, which are naturally occurring in plants, have excellent nutritional and health values on lowering both the blood cholesterol level and the risk of cardiovascular diseases. Edible oils are the main source of daily intake of phytosterols, whereas the properties of phytosterols may vary a lot depending on their sources. During the processing of edible oil including refining and frying, phytosterol's content fluctuates, which influences the properties of the final product. Phytosterols and their derivatives undergo physical migration between different phases and chemical conversion during the processing, which reduces the quality and the commercial value of edible oils. Therein, the loss of phytosterols is the major concern in the process of neutralization and deodorization. In addition, oxidation and thermal degradation of phytosterols occur simultaneously during frying, which also reduces the content of phytosterols. Nevertheless, the oil matrix has a promoting or an inhibitory effect on the thermal oxidation of phytosterols. Therefore, various efforts have been devoted to analyzing and improving the remaining contents of phytosterols in edible oil. Regardless of the processing method, temperature plays an important role in the loss of phytosterols. At present, the main analysis methods of phytosterols include gas chromatography and liquid chromatography, in which the pretreatment of different types of phytosterols is also a crucial step. This review focused on the following topics comprehensively: (i) the distribution of phytosterols in the oil-containing plants and edible oils during the refining processing; (ii) the pretreatment and analysis methods of various phytosterols (free phytosterols, phytosteryl fatty acid esters, phytosteryl glycosides and acylated phytosteryl glycosides); (iii) the variation of phytosterols in process of esterification and oxidation, storage and so on. The study also proposed that the investigation in the loss and safety of phytosterols during processing of the vegetable oils should be proceeded further in combination with efficient and accurate chromatography methods.

植物甾醇是天然存在于植物中的物质,具有很好的营养和健康价值,可以降低血液中的胆固醇水平和心血管疾病的风险。食用油是每天摄入植物甾醇的主要来源,而植物甾醇的性质可能因其来源而有很大差异。食用油在精制、油炸等加工过程中,植物甾醇的含量会发生波动,从而影响最终产品的性能。植物甾醇及其衍生物在加工过程中会发生不同相间的物理迁移和化学转化,从而降低了食用油的质量和商业价值。其中,植物甾醇的损失是中和和脱臭过程中主要关注的问题。此外,在油炸过程中,植物甾醇的氧化和热降解同时发生,这也降低了植物甾醇的含量。然而,油基质对植物甾醇的热氧化有促进或抑制作用。因此,人们一直致力于分析和提高食用油中植物甾醇的残留量。无论加工方法如何,温度在植物甾醇的损失中起着重要作用。目前,植物甾醇的分析方法主要有气相色谱法和液相色谱法,其中不同类型植物甾醇的预处理也是至关重要的一步。本文从以下几个方面进行了综述:(1)植物甾醇在含油植物和食用油精制过程中的分布;(ii)各种植物甾醇(游离植物甾醇、植物甾醇脂肪酸酯、植物甾醇苷和酰基化植物甾醇苷)的预处理和分析方法;(三)植物甾醇在酯化、氧化、贮存等过程中的变化。该研究还提出,应结合高效、准确的色谱方法进一步研究植物油加工过程中植物甾醇的损失和安全性。
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引用次数: 34
Morphological and molecular identification of Xylocoris flavipes (Hemiptera: Anthocoridae) in southern China 中国南方黄木蛾的形态与分子鉴定(半翅目:蚁科)
Q2 Agricultural and Biological Sciences Pub Date : 2021-03-01 DOI: 10.1016/j.gaost.2020.11.003
Zonglin Wu , Shaohua Lu , Jiying Li , Shiyuan Miao , Yujie Lu

During the investigation of natural enemy insects in grain depots, we've found an Anthocoridae insect accounted for a high proportion of natural enemy insects. We identify the enemy insects from morphology and molecular biology, so as to realize more accurate and effective control of storage pests by using the enemy insect. The images of the insects under the ultra-depth microscope (VHX-5000) showed that the insect adults were black brown in colour; the antennas of both the female and male had four segments, which increase in length sequentially from the base to the end, and had a length of 756.2 μm for the female and 741.1 μm for the male. The rostrums of both the female and the male insects were composed of three segments, the male's rostrum (596.8 μm) were shorter than the female's (734.6 μm), and the former two segments of the female's rostrum were significantly longer than the male's. The abdomen of the insect was bilaterally symmetrical, the female's abdomen was wider than the male, and the male insect had a dent between its eighth and ninth segments of the left abdomen, in which its male genitalia was located. In addition, the nymphs as a whole were tangerine in colour, and the eggs were elliptic with creamy white gloss and gridding patterns on the surface. The cytochrome C oxidase I (COI)  gene sequences of the insects were identified by DNA barcoding technique, and the determined COI sequences were then submitted to the Genbank database for Blast alignment, and the results showed that the COI gene sequences had a high degree of similarity (99%) with X. flavipes records in the Genbank database. Therefore, we could determine that the insect was X. flavipes. In addition, the neighbor joining (NJ) was used to construct the evolutionary tree, and 1,000 repeated tests were conducted on the confidence levels of each branch. Based on the phylogenetic tree, we've found that X. flavipes belongs to Xylocoris genus. Based on morphology and COI sequence identification, we confidentiy determined that the collected natural enemy insect was X. flavipes. This is the first time that the identification of X. flavipes is being investigated from morphology and molecular biology. The research results are helpful to identify and distinguish the species of flower bugs, and beneficial for the better application of X. flavipes in biological control.

在对粮库天敌昆虫的调查中,我们发现一种蚁科昆虫占天敌昆虫的比例很高。从形态学和分子生物学两方面对害虫进行鉴定,以期利用害虫更准确有效地防治仓储害虫。超深度显微镜(VHX-5000)成像显示,成虫颜色为黑棕色;母天线和公天线均为四段,从基部到末端依次增加,母天线和公天线的长度分别为756.2 μm和741.1 μm。雌性和雄性昆虫的讲台均由3段组成,雄性的讲台(596.8 μm)短于雌性的讲台(734.6 μm),雌性的讲台前2段明显长于雄性。这种昆虫的腹部两侧对称,雌性的腹部比雄性的腹部宽,雄性昆虫的左腹部的第八和第九节之间有一个凹痕,它的雄性生殖器就在那里。此外,这些若虫整体呈橘黄色,卵呈椭圆形,表面有乳白色光泽和网格图案。利用DNA条形码技术对昆虫的细胞色素C氧化酶I (COI)基因序列进行鉴定,并将鉴定的COI基因序列提交Genbank数据库进行Blast比对,结果表明,COI基因序列与Genbank数据库中的X. flavipes记录具有高度的相似性(99%)。因此,我们可以确定该昆虫是X. flavipes。此外,采用邻居连接法(NJ)构建进化树,并对每个分支的置信度进行了1000次重复测试。通过系统发育树的分析,我们发现黄蝇属木蝇属。基于形态学和COI序列鉴定,我们确定采集到的天敌昆虫为黄蝇。这是第一次从形态学和分子生物学两方面对黄皮蝇的鉴定进行研究。研究结果有助于鉴定和区分花虫的种类,有利于更好地应用黄缕菊进行生物防治。
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引用次数: 1
Study on enzymatic hydrolysis of soybean β-conglycinin using alkaline protease from Bacillus subtilis ACCC 01746 and antigenicity of its hydrolysates 枯草芽孢杆菌ACCC 01746碱性蛋白酶水解大豆β-甘氨酸及其水解产物抗原性的研究
Q2 Agricultural and Biological Sciences Pub Date : 2021-03-01 DOI: 10.1016/j.gaost.2020.12.001
Haicheng Yin, Xinrui Zhang, Jin Huang

Due to its beneficial health effects, the use of soybean protein has shown a continuous increase, but concerns regarding the allergenicity of soybean antigenic protein have also increased. This study aimed to evaluate the hydrolytic effects of a non-commercial alkaline protease isolated from the Bacillus subtilis ACCC 01746 on soybean β-conglycinin and the allergenicity of its hydrolysates. Alkaline protease of the strain was separated by precipitation method of organic solvents, and the β-conglycinin was separated by alkali-solution and acid-isolation and purified by use of gel column. Using the degree of hydrolysis (DH) and inhibition rate as evaluation indexes, the enzymatic hydrolysis parameters of β-conglycinin was optimized by single factor and L9(34) orthogonal tests, so as to explore the effect of the protease on the hydrolysis degree and the antigenicity of β-conglycinin hydrolysates. The results showed that the native enzyme existed as an 18.3 kDa monomer with a 430 U/g maximum activity. The purity of β-conglycinin was 84.8%. The single-factor test results showed that DH showed the oppostie trendency with the inhibition rate, and the increase of protein concentration caused monotone increasing and monotone decreasing of the inhibition rate and the DH, and the optimal protein concentration was 30 mg/mL. The optimization results showed that pH had the largest impacts on both DH and the inhibition rate, followed by enzyme dosage, hydrolysis temperature and hydrolysis time. Under the optimum hydrolysis conditions of protein concentration 30 mg/mL, enzyme dosage 0.7%, hydrolysis time 40 min, temperature 55 °C and pH 8.5, the DH reached the highest of 76.28%, and the inhibition rate was the lowest of 27.03%, which was reduced greatly compared with that before optimization. These results suggested that alkaline protease appeared to show a relatively high effeciency in lowering soybean allergenicity, making it possible to produce low-allergenicity soybean protein.

由于其有益健康的作用,大豆蛋白的使用不断增加,但对大豆抗原蛋白致敏性的关注也在增加。本研究旨在评价从枯草芽孢杆菌ACCC 01746中分离的一种非商业碱性蛋白酶对大豆β-甘氨酸的水解作用及其水解产物的致敏性。采用有机溶剂沉淀法分离菌株的碱性蛋白酶,采用碱液和酸分离法分离菌株的β-甘氨酸,并用凝胶柱纯化菌株。以水解度(DH)和抑制率为评价指标,通过单因素试验和L9(34)正交试验对β-甘氨酸的酶解参数进行优化,探讨蛋白酶对β-甘氨酸水解物水解度和抗原性的影响。结果表明,该天然酶以18.3 kDa单体存在,最大活性为430 U/g。β-甘氨酸纯度为84.8%。单因素试验结果表明,DH与抑制率呈相反趋势,蛋白浓度的增加导致抑制率和DH呈单调上升和单调下降趋势,最佳蛋白浓度为30 mg/mL。优化结果表明,pH对DH和抑制率的影响最大,其次是酶用量、水解温度和水解时间。在蛋白浓度为30 mg/mL、酶用量为0.7%、水解时间为40 min、温度为55℃、pH为8.5的最佳水解条件下,DH最高为76.28%,抑制率最低为27.03%,较优化前显著降低。由此可见,碱性蛋白酶具有较高的降低大豆致敏性的作用,为制备低致敏性大豆蛋白提供了可能。
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引用次数: 8
Front Matter 2 - Flyer 前物2 -飞行者
Q2 Agricultural and Biological Sciences Pub Date : 2021-03-01 DOI: 10.1016/S2590-2598(21)00005-4
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引用次数: 0
Optimization for quantification of sorghum tannins by Ferric ammonium citrate assay 枸橼酸铁铵法测定高粱单宁含量的优化
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/j.gaost.2020.07.001
Xujuan Wang, Xiaoxian Han, Limin Li, Xueling Zheng

Due to the complexity of structure, it is difficult to determine the content of sorghum tannins. The current method for the determination of sorghum tannins is the Ferric ammonium citrate assay described in ISO 9648. However, the standard tannic acid (TA) used in the ISO 9648 method is significantly different in both structure and dynamics from sorghum tannins, resulting in inaccurate quantitative result. Furthermore, the extraction solvent, 75% dimethylformamide (DMF), used in each step of this method had large toxicity to human. Hence, the objective of this study is to optimize the ISO 9648 method by selecting proper standard and extraction solvents so as to enhance the accuracy and safety. In this study, Sephadex LH-20 chromatography combined with high pressure liquid chromatography was used to purify and identify the extracted sorghum tannin (ST). Then, commercial TA, epicatechin (EA), grape seed procyanidin (PA) were selected as the standard and ST was used as reference for Ferric ammonium citrate assay to compare the effects of the three standards. Furthermore, the extraction rates of sorghum tannins in the presence of several low toxic solvents, such as absolute ethanol, absolute methanol, 70% ethanol solution, 70% methanol solution and 70% acetone solution, were compared to determine the alternative solvents of 75% DMF solution. The results showed that PA was superior to TA and EA in structure, with satisfactory color yield close to ST, and higher accuracy than TA. In terms of the extraction solvent, 70% acetone solution was selected to replace 75% DMF solution because of its higher extraction yield (only next to 75% DMF) and low toxicity. Verification experiment results showed that both the recovery rate and the repeatability of the optimized method met the requirements of AOCO. Moreover, the optimized method, with higher accuracy and safety than the ISO 9648 method, can be applied widely in laboratory.

由于结构的复杂性,高粱单宁含量的测定存在一定的困难。目前测定高粱单宁的方法是ISO 9648中描述的柠檬酸铁铵测定法。然而,ISO 9648方法中使用的标准单宁酸(TA)在结构和动力学上与高粱单宁有显著差异,导致定量结果不准确。此外,该方法每一步所用的提取溶剂75%二甲基甲酰胺(DMF)对人体具有较大的毒性。因此,本研究的目的是通过选择合适的标准品和萃取溶剂来优化ISO 9648方法,以提高其准确性和安全性。本研究采用Sephadex LH-20色谱法结合高压液相色谱法对提取的高粱单宁进行纯化和鉴定。然后以市售TA、表儿茶素(EA)、葡萄籽原花青素(PA)为标准品,以ST为参比品,比较三种标准品测定柠檬酸铁铵的效果。通过比较无水乙醇、无水甲醇、70%乙醇溶液、70%甲醇溶液和70%丙酮溶液等低毒溶剂对高粱单宁的提取率,确定75% DMF溶液的可选溶剂。结果表明,PA在结构上优于TA和EA,显色率接近ST,准确度高于TA。在提取溶剂方面,选择70%丙酮溶液代替75% DMF溶液,因为70%丙酮溶液提取率高(仅次于75% DMF),而且毒性低。验证实验结果表明,优化方法的回收率和重复性均满足AOCO的要求。优化后的方法比ISO 9648方法具有更高的准确度和安全性,可广泛应用于实验室。
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引用次数: 4
Using dynamic dewpoint isotherms to determine the optimal storage conditions of inert dust-treated hard red winter wheat 利用动态露点等温线确定惰性尘埃处理硬红冬小麦的最佳贮藏条件
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/j.gaost.2020.06.004
Kouame Yao , Jennifer Anthony , Ronaldo Maghirang , David Hagstrum , Kunyan Zhu , Subramanyam Bhadriraju

Water-solid interactions play a key role in determining the efficacy of inert dusts. The critical water activity (Awc) for phase transition in amorphous materials is an important characteristic of amorphous inert dusts used as grain protectants. As water activity (Aw) rises above Awc, amorphous dusts undergo a transition from glassy or vitreous state to rubbery state. Such a transition induces dramatic changes in material properties, texture and structure, and hence impact their performance as grain protectants. Full Dynamic Dewpoint Isotherms (DDI) of a synthetic amorphous zeolite intended for grain protection were generated using the Vapor Sorption Analyzer (VSA) to determine Awc by investigating the relationship between moisture content and Aw at constant temperatures. Sorption experimental data was fitted using three sorption isotherm models: Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), and Brunauer-Emmet-Teller (BET). DLP model was the best model to estimate zeolite and wheat sorption isotherms. Full sorption isotherms of zeolite and wheat obtained at 25, 35, and 45 °C clearly showed the hysteresis phenomenon. The hysteresis loops were of type H3 for wheat, and of type H4 for zeolite powder. The intensity of hysteresis remained unchanged for wheat. However, the intensity of hysteresis decreased with increasing temperatures during water adsorption by porous zeolite powder. Monolayer moisture content values for each sorption direction were provided only by GAB and BET models and indicated a decrease in monolayer moisture content with an increase in temperature. The net isosteric heats of sorption and the differential enthalpy of zeolite estimated by the Clausius–Clapeyron equation and determined graphically decreased with increasing moisture content. Conversely, differential entropy of zeolite decreased with increasing zeolite moisture content. The optimal moisture content of inert dust for grain treatment was dependent on wheat moisture content and wheat storage temperature. This is the first time that a synthetic amorphous dust is being investigated for grain protection. Our results recommend the application of inert dusts at the optimal moisture content to mitigate moisture migration within the system “wheat-dust”, thus ensuring dust maximal efficacy.

水-固相互作用在决定惰性粉尘的功效方面起着关键作用。非晶材料相变的临界水活度(Awc)是用作晶粒保护剂的非晶惰性粉尘的一个重要特性。当水活度(Aw)高于Awc时,无定形粉尘经历从玻璃或玻璃态到橡胶态的转变。这种转变引起材料性能、质地和结构的巨大变化,从而影响其作为晶粒保护剂的性能。使用蒸汽吸附分析仪(VSA)生成用于谷物保护的合成无定形沸石的全动态露点等温线(DDI),通过研究恒定温度下水分含量与Aw之间的关系来确定Awc。采用Guggenheim-Anderson-de Boer (GAB)、双对数多项式(DLP)和Brunauer-Emmet-Teller (BET)三种吸附等温线模型拟合吸附实验数据。DLP模型是估算沸石和小麦吸附等温线的最佳模型。沸石和小麦在25、35和45 ℃下的全吸附等温线清楚地显示了滞后现象。小麦滞回线为H3型,沸石粉滞回线为H4型。小麦的滞后强度保持不变。而多孔沸石粉体在吸附过程中,随着温度的升高,滞回强度减小。各个吸附方向的单层含水率值仅由GAB和BET模型提供,并表明单层含水率随温度升高而降低。用克劳修斯-克拉珀龙方程计算沸石的净等等吸附热和微分焓随含水率的增加而减小。相反,沸石的微分熵随沸石含水率的增加而减小。小麦含水率和小麦贮藏温度决定了惰性粉尘处理的最佳含水率。这是第一次研究合成的非晶态粉尘用于谷物保护。我们的研究结果建议在最佳水分含量下使用惰性粉尘,以减轻“小麦粉尘”系统内的水分迁移,从而确保粉尘的最大功效。
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引用次数: 3
Retraction notice to "Health benefits of black rice – A review". [GAOST 2 (2019) 109 - 113] 对“黑米的保健功效——综述”的撤回通知。[高峰2 (2019)109 - 113]
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/j.gaost.2020.11.001
Balasubramaniam Jaya Prasad , Pazhaniyandi Subramania Sharavanan , Rengaraj Sivaraj
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引用次数: 0
The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review 高粱粉添加剂对面团流变学特性和面包品质的影响综述
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/j.gaost.2020.08.001
Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case, the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making. The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.

高粱小麦面包的烘焙质量同样取决于复合面粉中蛋白质的含量和质量。已经提出了许多方法来扩大高粱的使用,无论是作为与小麦混合的复合面粉还是潜在的直粉。在任何情况下,面粉的量可以被替换为特定程度的高粱面粉,以提供感官上有吸引力的产品。对高梁果仁的化学成分、质地特性进行调控,选择合适的杂交品种,可以为面包制作提供理想的增值效果。面粉的质量和遵守可接受的面粉尺寸标准是生产高质量面包的关键。本文详细讨论了添加高粱粉对面团流变学特性和面包品质的影响。
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引用次数: 21
Front Matter 2 - Flyer 前物2 -飞行者
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/S2590-2598(20)30048-0
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引用次数: 0
Recent advances in quality deterioration and improvement of starch in frozen dough 冷冻面团中淀粉品质劣化及改进研究进展
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-01 DOI: 10.1016/j.gaost.2020.07.002
Wenjuan Feng, Sen Ma, Xiaoxi Wang

Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form spiral complex to limit the expansion of starch. Under the same treatment conditions, B-type starch is more vulnerable to damage, sensitive to freezing storage, even breaks in freezing storage, and has higher gelatinization temperature than other starch during freezing. Amylose contained in A-type has high content, high crystallinity, high degree of ordering after frozen storage and insensitivity to frozen storage, which is beneficial to improve the stability of pores and texture of frozen dough. With the extension of freezing time, the content of amylose decreased, while the content of various amylopectin increased and the conformation of polysaccharide changed. Starch deterioration is different under different frozen storage conditions. The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process, which is of great guiding significance to the improvement of frozen dough technology.

不同粒度的淀粉具有不同的组成和不同的物理化学性质。小颗粒B型淀粉的支链淀粉含量、蛋白质含量和脂肪含量均高于a型淀粉,可形成螺旋复合物,限制淀粉的膨胀。在相同的处理条件下,b型淀粉更容易受损,对冷冻储存敏感,甚至在冷冻储存中破裂,并且在冷冻过程中比其他淀粉具有更高的糊化温度。a型中所含直链淀粉含量高,结晶度高,冷冻后有序度高,对冷冻贮藏不敏感,有利于提高冷冻面团的孔隙稳定性和质地。随着冷冻时间的延长,直链淀粉含量降低,各种支链淀粉含量增加,多糖构象发生变化。不同冷冻条件下淀粉变质程度不同。通过冷冻过程中淀粉的变化特性来评价冷冻面团的变质机理,对改进冷冻面团工艺具有重要的指导意义。
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引用次数: 12
期刊
Grain Oil Science and Technology
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