A5038449314- Food composition and properties
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Diet, Metabolism, and Disease
Fujian Normal University
2023-2024
Central South University of Forestry and Technology
2022-2024
Central South University
2022-2024
Guizhou University
2024
This study investigated the effect of removing proteins, lipids and starch on structure, physicochemical properties digestion rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to results, HMT caused adhesion agglomeration flour, promoted binding between starch, protein lipid molecular chains led formation complexes (especially starch-lipid complexes), which hindered removal non-starch components. Compared untreated lipid-removal had small changes in their...
This study investigated the effects of annealing on structural and physicochemical properties rice starch below onset temperature (To) by 5 °C 15 °C. The results revealed that improved gelatinization starch, decreased swelling power, solubility, paste viscosity had no significant morphological structure crystal configuration starch. In one-step annealing, 60 is more conducive to rearrangement molecules, so its crystallinity, short-range ordered structure, are higher than at 50 °C; however,...
Cellulolytic bacteria ferment dietary fiber into short-chain fatty acids, which play an important role in improving utilization and maintaining intestinal health. Safe effective cellulolytic are highly promising probiotic candidates. In this study, we isolated three strains of Bacillus cereus, exhibited properties, from Kele pig feces. To assess the genetic basis cellulose degradation by isolates, whole-genome sequencing was used to detect functional genes associated with metabolism....
Abstract BACKGROUND The objective of this experiment was to investigate the role endogenous proteins and lipids in structural physicochemical properties starch heat‐moisture treatment (HMT) rice flour reveal their effect on digestibility under heat. RESULTS findings indicate that, absence acting as a physical barrier, especially proteins, interaction between diminished. This reduction led fewer starch–protein inclusion complexes starch–lipid complexes, altering granule aggregation structure...
Porous starch has been created through hydrolysis by amyloglucosidase and α-amylase. However, little information is known about the precise evolution of multi-scale structures during digestion. In this study, rice potato starch, containing different crystalline structures, were hydrolyzed α-amylase for 20 60 min, respectively, their resulting structural changes examined. The digestion process caused significant degradation molecular starches. addition, alterations in ordered varied between...