Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Effects of Storage Temperature on Pasting Properties of Brown Rice

[Objective] The aim of this study was to explore the effects of storage temperature on pasting properties of brown rice.[Method] Rapid viscosity analyzer was used to determine the viscosity of brown rice under different storage temperatures（30,25,20 and 15 ℃）.[Result] The peak viscosity value increased with storage time prolonging.The higher the storage temperature was,the more rapidly the increasing of peak viscosity value;different storage temperatures and storage time showed significant effects on peak viscosity value of brown rice;the difference on peak viscosity value of brown rice under different storage temperatures was significant.The hot viscosity value of brown rice stored under 30 and 25 ℃ gradually increased with the storage time prolonging;and storage time and storage temperature showed significant effects on hot viscosity value;there was extremely significant difference on hot viscosity value of brown rice under 30,25 and 20,15 ℃.The breakdown value showed a first increasing and then decreasing trend with the storage time prolonging;storage temperature and storage time had extremely significant effect on the breakdown value of brown rice;the breakdown value of brown rice among each storage temperature was extremely significant.The final viscosity of brown rice increased with storage time prolonging.The higher the temperature was,the higher the increasing rate of final viscosity;storage time and temperature showed extremely significant effect on the final viscosity of brown rice;the difference on final viscosity among different storage temperature treatments was extremely significant.The changes on setback value of brown rice under different storage temperature treatments were different with the storage time prolonging;and the storage temperature showed extremely significant effect on the setback value of brown rice.[Conclusion] The study had provided theoretical basis for the storage of brown rice.

Effect of Gluten on Pasting Properties of Wheat Starch

The effect of gluten on pasting properties of wheat starch was studied to provide a scientific basis for the application of gluten in food production and quality improvement in wheat breeding. The pasting properties of blends were analyzed using PH 1391 wheat starch mixed with five different additions of three kinds of gluten （strong-, medium-, and weak-gluten） and the structures of network were observed with microscope. The significant downtrends of peak viscosity, trough viscosity, final viscosity, area of viscosity, setback, and peak time were observed with the increase in the addition of gluten. In general, the average value of them decreased respectively by 3.6, 4.8, 3.4, 3.8, 4.0, and 1.18% of those corresponding indexes of pure starch for every 2% increase in gluten. The decreasing rate of the indexes mentioned above exceeded more than 2% except peak time, but there were no significant influence of gluten addition on breakdown, pasting temperature and pasting time. The inter layer composed of gluten was not observed when the addition of gluten was 10%, as the compound formed of gluten inlaid in the paste of starch, but obvious inter layer was detected when the addition of gluten was 18%. There was significant or remarkable difference among the effects of three different kinds of gluten on the peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but it had no significant difference among the effects of different glutens on pasting temperature and pasting time. The descending order of the effect of different glutens on peak viscosity, trough viscosity, and area of viscosity was strong-, medium-, and weak-gluten, but the order of them for setback was opposite. Both addition and types of gluten significantly affected peak viscosity, trough viscosity, area of viscosity, setback, and peak time, but there were no significant effects of it on peak time and peak temperature.

Accurate Measurement of Pasting Temperature by the Rapid Visco-Analyser:a Case Study Using Rice Flour

Pasting properties are among the most important characteristics of starch, determining its applications in food processing and other industries. Pasting temperature derived from the Rapid Visco-analyser （RVA） （Newport Scientific）, in most cases, is overestimated by the Thermocline for Windows software program. Here, two methods facilitating accurate measurement of pasting temperature by RVA were described. One is to change parameter setting to ＇screen＇ the true point where the pasting viscosity begins to increase, the other is to manually record the time （T1） when the pasting viscosity begins to increase and calculate the pasting temperature with the formula of （45/3.8）×（T1-1）＋50 for rice flour. The latter method gave a manually determined pasting temperature which was significantly correlated with the gelatinization temperature measured by differential scanning calorimetry.

Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour

As one of the most effective enzymatic modification methods of protein, papain hydrolysis is applied widely in food production, accompanying starch pasting frequently in order to improve industrial quality. Effects of the papain hydrolysis on flour pasting properties were investigated in five papain/flour concentrations and five time-treatments. The structure of starch and protein networks in slurry was investigated under microscope before and after pasting. Results showed that papain hydrolysis influenced the pasting properties of wheat flour significantly through affecting structural characteristics, amylase activity and exotbermic transition, especially during the early stage of hydrolysis. Peak viscosity, trough, final, integral area, and setback significantly decreased along with the increasing concentration of papain. Both hydrolysis time and concentration of papain had obviously effect on the breakdown. Pasting temperature and pasting time increased significantly with the enhancement of papain concentration. Hydrolysis time exerted minor effect on the pasting temperature and pasting time. The average peak time was slightly prolonged by lower concentration of papain, otherwise slightly shortened by higher concentration.

Investigation on Pasting Characteristics of Spring-sown Chinese Bread Wheats

Forty-seven spring wheat Triticumaestivum cultivars and advanced lines from spring-sown spring wheat regions, at twelve locations in 1998 and 1999, were used to investigate pasting properties of Chinese spring wheats. Starch pasting properties were closely associated with noodle quality. Significant differences were observed for all pasting characteristics. Samples collected from Harbin, Shenyang, Beijing, Ba-meng, Yongning, and Urumqi had better pasting quality than those from other locations. Genotype, environment, and genotype by environment interaction had large effects on all pasting characteristics. Significant correlations among pasting characteristics were observed and peak viscosity was considered the most important pasting characteristics.

Structural, Pasting, and Thermal Properties of Ultra-high Pressure-treated Lotus Seed Starch

Lotus seed starch （15%, w/w） was subjected to ultra-high pressure （UHP） at 500 MPa for 10～60 min. The effects of UHP on the structural, pasting, and thermal properties of starch were investigated using solid-state 13C CP/MAS NMR, differential scanning calorimetry （DSC）, HPSEC-MALLS-RI, and a rapid visco analyzer. The 13C CP/MAS NMR results revealed a reduction in the relative crystallinity and peak intensity of the crystalline state with increasing the UHP time. The molecular weight of native starch was 1.433 × 107 Da, which was higher than that of the UHP-treated starch. Viscograms of UHP-treated starch revealed an increase in paste viscosity, peak time, and pasting temperature and a reduction in breakdown and setback viscosity compared to the native starch. Furthermore, the DSC results showed a reduction in gelatinization temperature and gelatinization enthalpy with increasing the UHP time.

Chemical, Functional and Pasting Properties of Wheat (<i>Triticumspp</i>)-Walnut (<i>Juglansregia</i>) Flour

Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.

Pasting properties by near-infrared re flectance analysis of whole grain paddy rice samples

A rapid predictive method based on near-infrared re flectance spectroscopy(NIRS)of paddy rice was developed to measure the pasting properties of rice.The paddy rice samples were scanned by a near-infrared re flectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer(RVA).The results indicated that the developed models of setback(SB),peak viscosity(PV),breakdown(BD)and consistency(CS)provided good prediction results with relatively high correlation coe±cients(0.81–0.96).In addition,the validity of the calibration models was statistically tested.Standard error of prediction(SEPT) and bias were small enough without any significance at 95% confidence interval.Nonetheless,this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

Potential Use of Selected Sweetpotato (<i>Ipomea batatas</i>Lam) Varieties as Defined by Chemical and Flour Pasting Characteristics

Chemical and functional properties of ten sweetpotato varieties were investigated. The sweetpotato were of various flesh colours which included orange, yellow, cream and white with dry matter content ranging from 30.2% - 39.2%. The sweetpotato varieties varied significantly (p < 0.05) in total amylase activity, total starch and amylose content whose value ranges were 0.256 - 0.570 mg/ml/min 68.4% - 73.6%, 16.2% - 23.4% respectively. The pH of flours from the different sweetpotato varieties ranged from 6.01 - 6.64. The pasting behaviours of the sweetpotato flours also showed significant differences (p < 0.05) in the individual parameters (peak time, pasting temperature, peak viscosity, trough viscosity, final viscosity, breakdown and setback) among the different varieties. The results revealed the influence of variety on the chemical composition of sweetpotato and their pasting properties. Correlations were also revealed among different components of the sweetpotatoes which would be a basis in selection of the varieties for processing into different products.

Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Pasting Properties of White Corn Flours of <i>Anoman</i>1 and <i>Pulut Harapan</i>Varieties as Affected by Fementation Process

This research was aimed to evaluate the pasting properties of white corn flour made from Anoman 1 and Pulut Harapan varieties as affected by the fermentation process of the corn grits. The fermentation process studied were 1) spontaneous fermentation (SF);2) fermentation with the addition of a complete starter culture at 0 hour (CC fermentation) and 3) fermentation of (CC) with additional inoculation of starter culture containing amylolytic microorganisms at 16 hours (AC fermentation). The evaluation of pasting properties was done on the flour made from corn grits fermented for 0, 36, 48, and 72 hours. Our results showed that pasting properties of corn flour of Anoman 1 and Pulut Harapan varieties were affected by fermentation process. Addition of starter culture in the fermentation showed more complex effect on the pasting properties and was a function of the fermentation time. Fermentation process of corn grits affected the pasting properties of the resulted flour, both for Anoman I and Pulut Harapan corn varieties. The differences in the effect of fermentation process on the pasting properties were due to the different amylose/amylopectin content. AC fermentation of corn grits could increase the stability of paste for flour containing higher amylose content but decrease the stability of paste for flour containing high amylopectin. Specifically, CC fermentation caused significant increase in the peak viscosity value especially for corn flour of Pulut Harapan. Fermentation for up to 48 h had resulted in corn flour of Pulut Harapan variety having a higher PV value, but it did not affect the tendency to retrograde.

Effect of Malva Nut Gum on Pasting Characteristics and Freeze-thaw Stability of Commercial Wheat, Rice or Waxy Rice Flour

The objective of this research was to investigate the effect of Malva nut gum （MG） replacement on the pasting characteristics and freeze-thaw stability of wheat, rice or waxy rice flours. Pasting properties and freeze-thaw stability of different flours incorporated with 0, 0.5%, 1%, 2%, 3% and 5% of MG were investigated. Pasting temperature （60 ℃-87 ℃） of the pastes significantly decreased with increasing of MG content for wheat and rice flours, but had no significant effect for waxy rice flour. Incorporation of MG into all flours significantly elevated the peak viscosity by about 0.9-2.6 folds when compared to non-MG samples. Hot paste viscosity, breakdown and final viscosity for all flour mixtures significantly increased with increasing of MG which ranged from 81-427, 37-559 and 152-463 RVU, respectively. Freeze-thaw stability measurement demonstrated that higher level of MG in wheat and rice gel mixtures could decrease syneresis. However, MG had no effect on syneresis of waxy rice gel. Presence of MG in flours alters the pasting properties and syneresis effect. It is suggested that higher viscosity and lower syneresis of gels could be modified by MG.

Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition differed with each starch. The findings from this study indicate that gum Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.

Higher Grain-Filling Rate in Inferior Spikelets of Tolerant Rice Genotype Offset Grain Yield Loss under Post-Anthesis High Night Temperatures

Increased nighttime respiratory losses decrease the amount of photoassimilates available for plant growth and yield. We hypothesized that the increased respiratory carbon loss under high night temperatures(HNT) could be compensated for by increased photosynthesis during the day following HNT exposure. Two rice genotypes, Vandana(HNT-sensitive) and Nagina 22(HNT-tolerant), were exposed to HNT(4 ℃ above the control) from flowering to physiological maturity. They were assessed for alterations in the carbon balance of the source(flag leaf) and its subsequent impact on grain filling dynamics and the quality of spatially differentiated sinks(superior and inferior spikelets). Both genotypes exhibited significantly higher night respiration rates. However, only Nagina 22 compensated for the high respiration rates with an increased photosynthetic rate, resulting in a steady production of total dry matter under HNT. Nagina 22 also recorded a higher grain-filling rate, particularly at 5 and 10 d after flowering, with 1.5- and 4.0-fold increases in the translocation of ^(14)C sugars to the superior and inferior spikelets, respectively. The ratio of photosynthetic rate to respiratory rate on a leaf area basis was negatively correlated with spikelet sterility, resulting in a higher filled spikelet number and grain weight per plant, particularly for inferior grains in Nagina 22. Grain quality parameters such as head rice recovery, high-density grains, and gelatinization temperature were maintained in Nagina 22. An increase in the rheological properties of rice flour starch in Nagina 22 under HNT indicated the stability of starch and its ability to reorganize during the cooling process of product formation. Thus, our study showed that sink adjustments between superior and inferior spikelets favored the growth of inferior spikelets, which helped to offset the reduction in grain weight under HNT in the tolerant genotype Nagina 22.

Using cemented paste backfill to tackle the phosphogypsum stockpile in China:A down-to-earth technology with new vitalities in pollutant retention and CO_(2) abatement

Phosphogypsum(PG),a hard-to-dissipate by-product of the phosphorus fertilizer production industry,places strain on the biogeochemical cycles and ecosystem functions of storage sites.This pervasive problem is already widespread worldwide and requires careful stewardship.In this study,we review the presence of potentially toxic elements(PTEs)in PG and describe their associations with soil properties,anthropogenic activities,and surrounding organisms.Then,we review different ex-/in-situ solutions for promoting the sustainable management of PG,with an emphasis on in-situ cemented paste backfill,which offers a cost-effective and highly scalable opportunity to advance the value-added recovery of PG.However,concerns related to the PTEs'retention capacity and long-term effectiveness limit the implementation of this strategy.Furthermore,given that the large-scale demand for ordinary Portland cement from this conventional option has resulted in significant CO_(2) emissions,the technology has recently undergone additional scrutiny to meet the climate mitigation ambition of the Paris Agreement and China's Carbon Neutrality Economy.Therefore,we discuss the ways by which we can integrate innovative strategies,including supplementary cementitious materials,alternative binder solutions,CO_(2) mineralization,CO_(2) curing,and optimization of the supply chain for the profitability and sustainability of PG remediation.However,to maximize the co-benefits in environmental,social,and economic,future research must bridge the gap between the feasibility of expanding these advanced pathways and the multidisciplinary needs.

Recycling arsenic-containing bio-leaching residue after thermal treatment in cemented paste backfill:Structure modification,binder properties and environmental assessment

The substantial arsenic(As)content present in arsenic-containing bio-leaching residue(ABR)presents noteworthy environ-mental challenges attributable to its inherent instability and susceptibility to leaching.Given its elevated calcium sulfate content,ABR exhibits considerable promise for industrial applications.This study delved into the feasibility of utilizing ABR as a source of sulfates for producing super sulfated cement(SSC),offering an innovative binder for cemented paste backfill(CPB).Thermal treatment at varying temperatures of 150,350,600,and 800℃ was employed to modify ABR’s performance.The investigation encompassed the examination of phase transformations and alterations in the chemical composition of As within ABR.Subsequently,the hydration characteristics of SSC utilizing ABR,with or without thermal treatment,were studied,encompassing reaction kinetics,setting time,strength development,and microstructure.The findings revealed that thermal treatment changed the calcium sulfate structure in ABR,consequently impacting the resultant sample performance.Notably,calcination at 600℃ demonstrated optimal modification effects on both early and long-term strength attributes.This enhanced performance can be attributed to the augmented formation of reaction products and a densified micro-structure.Furthermore,the thermal treatment elicited modifications in the chemical As fractions within ABR,with limited impact on the As immobilization capacity of the prepared binders.

Particle aggregation and breakage kinetics in cemented paste backfill

The macroscopic flow behavior and rheological properties of cemented paste backfill(CPB)are highly impacted by the inherent structure of the paste matrix.In this study,the effects of shear-induced forces and proportioning parameters on the microstructure of fresh CPB were studied.The size evolution and distribution of floc/agglomerate/particles of paste were monitored by focused beam reflection measuring(FBRM)technique,and the influencing factors of aggregation and breakage kinetics of CPB were discussed.The results indicate that influenced by both internal and external factors,the paste kinetics evolution covers the dynamic phase and the stable phase.Increasing the mass content or the cement-tailings ratio can accelerate aggregation kinetics,which is advantageous for the rise of average floc size.Besides,the admixture and high shear can improve breaking kinetics,which is beneficial to reduce the average floc size.The chord length resembles a normal distribution somewhat,with a peak value of approximate 20μm.The particle disaggregation con-stant(k_(2))is positively correlated with the agitation rate,and k_(2) is five orders of magnitude greater than the particle aggregation constant(k1).The kinetics model depicts the evolution law of particles over time quantitatively and provides a theoretical foundation for the micromechanics of complicated rheological behavior of paste.

Mechanical properties and damage evolution characteristics of waste tire steel fiber-modified cemented paste backfill

During the process of constructional backfill mining,the cemented paste backfill(CPB)typically exhibits a high degree of brittleness and limited resistance to failure.In this study,the mechanical and damage evolution characteristics of waste tire steel fiber(WTSF)-modified CPB were studied through uniaxial compression tests,acoustic emission(AE)tests,and scanning electron microscopy(SEM).The results showed that the uniaxial compressive strength(UCS)decreased when the WTSF content was 0.5%,1%,and 1.5%.When the WTSF content reached 1%,the UCS of the modified CPB exhibited a minimal decrease(0.37 MPa)compared to that without WTSF.When the WTSF content was 0.5%,1%,and 1.5%,peak strain of the WTSF-modified CPB increased by 18%,31.33%,and 81.33%,while the elastic modulus decreased by 21.31%,26.21%,and 45.42%,respectively.The addition of WTSF enhances the activity of AE events in the modified CPB,resulting in a slower progression of the entire failure process.After the failure,the modified CPB retained a certain level of load-bearing capacity.Generally,the failure of the CPB was dominated by tensile cracks.After the addition of WTSF,a gradual increase in the proportion of tensile cracks was observed upon loading the modified CPB sample to the pore compaction stage.The three-dimensional localization of AE events showed that the WTSF-modified CPB underwent progressive damage during the loading,and the samples still showed good integrity after failure.Additionally,the response relationship between energy evolution and damage development of WTSF-modified CPB during uniaxial compression was analyzed,and the damage constitutive model of CPB samples with different WTSF contents was constructed.This study provides a theoretical basis for the enhancement of CPB modified by adding WTSF,serving as a valuable reference for the design of CPB constructional backfill.

Effect of defatted flaxseed gum powder addition on the quality of sesame paste

The study explored the influence of defatted flaxseed gum powder(DFGP) on the stability and quality of sesame paste by measuring and analyzing its composition, color, texture, particle size, centrifugal oil separation rate,rheological properties, and microstructure. The results showed that the moisture and polysaccharide content of sesame paste was increased as the DFGP increased. Additionally, the hardness, gumminess, and chewiness of the sesame paste was improved, while the presence of particles with small particle size(1–100 μm) was decreased.The rate of oil precipitation was reduced by 28.99% when the amount of DFGP was 6%. The sesame paste samples exhibited pseudoplastic behavior, demonstrating shear thinning. As the shear rate increased, the apparent viscosity of sesame paste gradually decreased. Both the storage modulus(G’) and the loss modulus(G’’) increased as the shear frequency increased. The microstructure observation revealed that protein and oil were evenly distributed in the sesame paste system, and the addition of DFGP enhanced the bonding between oil and protein.This study can provide valuable references for high-quality sesame paste products in the food industry.