{"title":"普鲁兰酶改性糯米粉的理化性质及益生元特性","authors":"T. Lee, Y.-E. Lee, Joongmin Shin, Y. Chang","doi":"10.1080/08905436.2023.2200835","DOIUrl":null,"url":null,"abstract":"ABSTRACT The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type XRD pattern by pullulanase treatment. In the in-vitro starch digestibility study, it was found that resistant starch content (30.12–34.53%) of EM_WRF were significantly higher than that of WRF (17.34%). After fermentation of EM_WRF for 24 h, the total viable counts of L. acidophilus ATCC 4356 and L. rhamnosus ATCC 7469 on all EM_WRF was significantly higher than those on inulin. The results indicated that EM_WRF has a great prebiotic potential for the functional food industry.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"37 1","pages":"89 - 105"},"PeriodicalIF":1.8000,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase\",\"authors\":\"T. Lee, Y.-E. Lee, Joongmin Shin, Y. Chang\",\"doi\":\"10.1080/08905436.2023.2200835\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type XRD pattern by pullulanase treatment. In the in-vitro starch digestibility study, it was found that resistant starch content (30.12–34.53%) of EM_WRF were significantly higher than that of WRF (17.34%). After fermentation of EM_WRF for 24 h, the total viable counts of L. acidophilus ATCC 4356 and L. rhamnosus ATCC 7469 on all EM_WRF was significantly higher than those on inulin. The results indicated that EM_WRF has a great prebiotic potential for the functional food industry.\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":\"37 1\",\"pages\":\"89 - 105\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2023-04-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2023.2200835\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2023.2200835","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase
ABSTRACT The purpose of this study was to elucidate the structural, physicochemical, prebiotic, and in-vitro digestibility properties of enzymatically modified waxy rice flour (EM_WRF). Waxy rice flour (WRF) was enzymatically modified with different concentrations of pullulanase (25, 50, and 75 NPUN per g of dry basis WRF). According to XRD analysis, the A-type XRD pattern of WRF was changed to a B+V-type XRD pattern by pullulanase treatment. In the in-vitro starch digestibility study, it was found that resistant starch content (30.12–34.53%) of EM_WRF were significantly higher than that of WRF (17.34%). After fermentation of EM_WRF for 24 h, the total viable counts of L. acidophilus ATCC 4356 and L. rhamnosus ATCC 7469 on all EM_WRF was significantly higher than those on inulin. The results indicated that EM_WRF has a great prebiotic potential for the functional food industry.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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