Grain Oil Science and Technology最新文献

Phosphatidylserine (PS) is the part of cell structure in the body and has many beneficial functions especially in brain-related aging diseases. Although daily foods can provide PS to human body, the amount is very limited due to its poverty in most foods. To overcome the issue, numerous studies based on PS have been reported to develop PS-related supplements. In this review, PS was comprehensively and critically reviewed from the view of resources, functions, processing techniques, patents, and prospects. For resources, animal, plant, and microorganism origins were all covered with their differences in composition profiles. For functions, benefits regarding memory, cognitive enhancement, exercise performance, reducing Alzheimer's disease, and attention-deficit hyperactivity disorder symptoms were covered as well as the functional differences among animal-, plant-, and microorganism-based PS-related supplements. For processing techniques, traditional extracting methods from animal, plant, and microorganism tissues were comparatively discussed with enzymatic synthesis based on different reaction systems. Finally, patents of PS-related supplements were evaluated as well as their applications. This review could provide scientific and valuable support for PS industry.

Germination, a powerful biofortification technique, holds immense potential in bolstering the micronutrient profile of essential staple grains, thereby paving the way for optimal nutritional enhancement. The primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase (Pn) and glucose oxidase (Gox) enzymes, with particular emphasis on the evolutionary changes in its components. The inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed bread. The incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the dough. The existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization region. Adding Pn and Gox reduced and increased the formation and stability time of the dough, respectively. A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited range. After steaming, a significant decrease in IR_1047/1022 was observed, indicating that the elevated temperature partially disrupted the internal starch crystal structure, leading to a gelatinization reaction with water. The ratio of tensile resistance (R) and elongation (E) of dough increased significantly compared to the control. The results obtained from this study indicate that the simultaneous inclusion of enzymes (Pn + Gox) holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread.

Monoacylglycerols (MAGs) and diacylglycerols (DAGs) are partial glycerides widely used in food industry. They are safe and non-toxic food emulsifiers, especially for MAGs. MAGs account for approximately 75% of the total emulsifiers in food industry worldwide. DAGs are recognized as functional cooking oils, they can suppress body fat accumulation and postprandial serum triacylglycerols (TAGs) level. The traditional production of MAGs and DAGs is based on the chemical method, which requires high reaction temperature usually up to 200–260 °C. Such high temperature is not suitable for oil containing heat sensitive polyunsaturated fatty acids. Enzymatic approach has been received increasing attentions. Enzymatic production of partial glycerides to replace chemical processes has been in industry, particularly for DAGs production as the products have been claimed as a functional and nutritional oil. Enzyme technology for the processing of oils and fats has been moved to industry step by step and case by case during the last 20 years. More and more applications are particularly moving into bulky oils and fats processing. At the same time, the cost of enzymes as a commercial product is reducing steadily. This review summarized the recent 15 years advances on the the enzymatic preparation of MAGs and DAGs. The critical process parameters under different reaction routes were presented and emphasized. The reaction media not only increased the homogeneity of the reaction system, but also shifted the reaction equilibrium towards the target product generation, and this part was stated in detail. In addition, the patent evaluation was included, and the application of MAGs and DAGs was covered.

Butter has become renowned among consumers because of its exceptional flavor and taste. Nevertheless, conventional butter is deemed “unhealthy” due to its high concentration of saturated fats and cholesterol, which are linked to the development of cardiovascular ailments. Improving the health benefits of butter has become an essential topic of research in the butter industry. This review focuses on researches that have made improvements to functionality of butter, including the changes in fatty acid composition, cholesterol reduction, incorporation with bioactive substances, development of new sources. The reduction of saturated fatty acids and cholesterol in butter can help reduce the risk of disease from eating butter. In addition, incorporating probiotics or natural plant extracts can achieve nutritional functions such as balancing intestinal flora, enhancing nutrient absorption, and increasing the body's antioxidant capacity. Butter substitute products can be based on new vegetable oils, insect fats or microbial fats, which cater to the consumer demands for low-calorie butter while reducing the environmental impact that results from butter production. This review summarizes the effects and characteristics of various improvement methods and proposes some possible directions for future development of functional butter.

Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked foods is threatened by its high cost, especially in countries that depend on imported wheat for their bakery industry. Research has shown that hydrocolloids serve as gluten replacements in baked foods, in response to these challenges. Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins, which serve as functional ingredients in the food industry that modify the foods' rheological and textural properties. They function as stabilizers, viscosity modifiers, gelling agents, water binders, fibres, and inhibitors of ice crystal in foods. Further, food hydrocolloids have also been reported to possess health-promoting properties, such as lowering of postprandial blood glucose and plasma cholesterol concentrations, colon cancer prevention, and modulation of intestinal transit and satiety. They are obtained from plants, animals or microorganisms, and can be used in their natural or modified forms. The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods, emphasizing their physicochemical, nutraceutical, and sensorial importance. The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products' quality were discussed. Also, some practical approaches to improve the quality of gluten-free baked products, in response to an increasing consumers' demand and the rising cost of refined wheat flour were highlighted.

Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant activity, antibacterial activity and bioavailability of phenolic compounds in four types of quinoa, and to evaluate the correlation between phenolics and its biological activities by correlation analysis. The results showed that different varieties of quinoa contained different phenolic components and their biological activities were different. Pressure cooking could significantly increase (P < 0.05) the phenolic contents of quinoa, and decrease in vitro digestibility of protein. The antioxidant activity, antibacterial activity and bioavailability of quinoa were also enhanced which were positively related with phenolic contents. HPLC analysis indicated that at least twelve phenolic compounds were found in quinoa, and hyperoside, sinapic acid, rutin and ferulic acid occupied a majority of them. Correlation analysis suggested that hyperoside, quercetin, sinapic acid, ferulic acid and gallic acid made the key contribution to antioxidant and antibacterial activities of phenolic compounds of quinoa. The results provided valuable information for quinoa processing with phenolics as functional ingredient.

To better understand the mass transfer process of moisture in the soy protein isolate-corn starch (SPI-CS) films during preparation and storage process, the drying kinetics model of SPI-CS films with different formation conditions during the drying process and the moisture adsorption characteristics of the SPI-CS films under different humidity conditions were investigated. Within the range of experimental conditions, the moisture migration rule in the SPI-CS films during the drying preparation was combined with the Page model which was expressed as MR = exp (−ktⁿ). It was found that the adsorption equilibrium needed shorter time (about 3 h) when the SPI-CS films existed in the environment with lower humidity (RH < 54%). Additionally, the second-order adsorption kinetic equation was successful to describe the moisture adsorption characteristic of the SPI-CS films during storage under different humidity conditions.

In this study, lipases of CALB (Candida antarctica lipase B), TLL (Thermomyces lanuginosa lipase), RML (Rhizomucor miehei lipase), CALA (Candida antarctica lipase A) and LU (Lecitase® Ultra) were encapsulated into the nucleotide-hybrid metal coordination polymers (CPs) for diacylglyerols (DAG) preparation. Guanosine 5′-monophosphate (GMP) and adenosine 5′-monophosphate (AMP) were used as coordinating molecules, and metal ions of Fe³⁺, Ba²⁺, Mn²⁺, Ni²⁺ and Cr³⁺ were applied to prepare matrix. Results indicated that, besides Ba²⁺ with AMP, all other metal ions can coordinate with AMP and GMP to generate CPs. In addition, the AMP/Ni was amorphous when standing temperature was 4 °C, while it was crystalline when standing temperature was from 30 to 180 °C. DAG content from 47.55% to 64.99% was obtained from glycerolysis by CALB@GMP/Ba, RML@GMP/Ba, TLL@GMP/Ba, RML@GMP/Mn and TLL@GMP/Mn. Additionally, CALB@GMP/Fe showed selectivity towards DAG formation in the esterification and DAG content up to 61.88% was obtained.

As naturally sourced proteins, peanut proteins have garnered significant attention from the food industry, owing to their numerous advantages, such as easy extraction, non-pungency, and high bioavailability. Furthermore, peanut proteins are highly digestible in the gastrointestinal tract and boast a high net protein utilization rate, making them an appealing protein source in food products and a promising alternative to animal protein. In this paper, the recent works on the extraction method, modification method, and application of peanut proteins were reviewed. Both advantages and disadvantages of current extraction and modification were discussed. Recently updated information about peanut protein research was summarized. Based on these, the prospection of peanut proteins research was presented, which may be instructive for future research in this field. Future research is still needed for accessible modification methods to develop the functional properties of peanut proteins.

Protection of frying oil from deterioration by adding plant phenolic extracts to guarantee the quality of fried foods becomes the primary approach to promote the sustainable development of deep frying. Therefore, sources, antioxidant effects, and mechanisms of plant phenolic extracts recently applied in the quality protection of frying oil as well as challenges for the actual use of these extracts are comprehensively reviewed in this study. Spices, herbs, berries, tea leaves, and fruit and vegetable wastes are common sources for preparing phenolic extracts showing comparative antioxidant capacity referring to the synthetic antioxidants. The general effect of using these natural antioxidants is the improvement of thermal stability to extend the shelf life of frying oil and thus the modification of edible quality of fried foods. Specifically, the increases in common quality attributes and amount of hazardous products and the oxidative reduction of unsaturated triacylglycerols without negatively influencing the sensory quality are inhibited when suitable plant extracts are applied. The incorporation of plant phenolic extracts other than synthetic counterparts in frying oil has been demonstrated as a potential method to improve the frying performance of oils. However, challenges for the scale application of plant phenolic extracts, such as the purity, thermal stability, and antioxidant timing, are still needed to be further investigated.