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 ...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 IR1047/1022 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.展开更多
以淀粉型甘薯为原料,利用单因素试验研究不同淀粉乳质量浓度、pH值、压热温度、压热时间及冷却回生时间对甘薯三型抗性淀粉(resistant starch type 3,RS3)得率的影响,并通过响应面设计优化制备工艺。结果显示,响应面试验得出的最优制备...以淀粉型甘薯为原料,利用单因素试验研究不同淀粉乳质量浓度、pH值、压热温度、压热时间及冷却回生时间对甘薯三型抗性淀粉(resistant starch type 3,RS3)得率的影响,并通过响应面设计优化制备工艺。结果显示,响应面试验得出的最优制备条件为淀粉乳浓度13%、pH5.5、压热温度110℃、压热时间35 min,此时RS3得率为37.94%,与预测值仅相差0.92%,响应面模型与实际情况拟合良好。甘薯抗性淀粉RS3的体外抗消化特性研究表明,RS3的酶解率和模拟消化道的消化率低,展示很强的抗酶解、抗消化特性。电镜结果显示,RS3颗粒呈不规则块状,表面凹凸不平;结晶型以B型为主,颗粒有序度降低,双螺旋程度和结晶度提高,与原淀粉相比结构更加紧密,这些结构特性可以解释甘薯RS3的抗消化特性。展开更多
基金supported by the Young Elite Scientists Sponsorship Program by CAST(2022QNRC001)National Key Research and Development Plan Project(2022YFD2301401)+4 种基金Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province(BK20211576)the Central Government Guides Local Funds(ZYYD2023A13)Key Technology Research and Development Program of Hainan Province(ZDYF2022XDNY233)the China Postdoctoral Science Foundation(2018 M630564)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions.
文摘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 IR1047/1022 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.
文摘以淀粉型甘薯为原料,利用单因素试验研究不同淀粉乳质量浓度、pH值、压热温度、压热时间及冷却回生时间对甘薯三型抗性淀粉(resistant starch type 3,RS3)得率的影响,并通过响应面设计优化制备工艺。结果显示,响应面试验得出的最优制备条件为淀粉乳浓度13%、pH5.5、压热温度110℃、压热时间35 min,此时RS3得率为37.94%,与预测值仅相差0.92%,响应面模型与实际情况拟合良好。甘薯抗性淀粉RS3的体外抗消化特性研究表明,RS3的酶解率和模拟消化道的消化率低,展示很强的抗酶解、抗消化特性。电镜结果显示,RS3颗粒呈不规则块状,表面凹凸不平;结晶型以B型为主,颗粒有序度降低,双螺旋程度和结晶度提高,与原淀粉相比结构更加紧密,这些结构特性可以解释甘薯RS3的抗消化特性。
