Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system

Ma, Sen; Wang, Zhen; Tian, Xiaoling; Sun, Binghua; Huang, Jihong; Yan, Jingyao; Bao, Qingdan; Wang, Xiaoxi

doi:10.1016/j.foodchem.2021.131417

Cited by 36 publications

(18 citation statements)

References 48 publications

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“…It has been reported that the degree of enzyme inactivation varies depending on the food type and processing conditions [36] , [37] , [38] , [39] , [40] , [41] , [42] . For same fruit or cultivar, the processing time and temperature can be different depending on the type of technology used for enzyme inactivation.…”

Section: Introductionmentioning

confidence: 99%

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Umair

Jabeen

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Umair

Jabeen

et al. 2022

Ultrasonics Sonochemistry

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“…The pasting temperature of flour–SE bran mixtures was higher than native wheat flour (Tables 4–6), indicating SE bran had strong promoting effects on pasting temperature. A previous study reported a negative relationship between pasting properties and the addition of wheat bran DF 34 . As the proportion of SE bran increased, starch granules were diluted and the bond strength decreased, negatively affecting the pasting properties.…”

Section: Discussionmentioning

confidence: 91%

Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application

et al. 2023

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Background In recent years, an increasing interest in healthy functional foods has been documented among health‐conscious consumers. Steam explosion (SE)‐treated black‐grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. Results The content of crude fat and total starch decreased with increasing SE pressure, whereas water‐holding capacity and antioxidant activity increased, suggesting SE at 0.6–1.0 MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water‐holding, oil‐binding, swelling, cholesterol binding, and cation‐exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white‐grained wheat bran. The addition of SE bran (0.8 MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low‐gluten and medium‐gluten flour was stronger than that of high‐gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8 MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. Conclusions These results indicate that SE at 0.6–1.0 MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal‐based products. © 2022 Society of Chemical Industry.

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“…The thermal properties of HB flour were determined using a differential scanning calorimeter (DSC Q20; TA Instruments, New Castle, DE, USA) by the method described by Ma et al [ 15 ]. We took 2.0 mg (db) of the HB flour sample in an aluminum plate and added 6 μL of distilled water.…”

Section: Methodsmentioning

confidence: 99%

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

Yan

et al. 2022

Foods

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This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native and HMT HB flour were evaluated. The results showed that HMT at 90 °C and 25% moisture content induced the highest pasting viscosity (3626–5147 cPa) and final viscosity (3734–5384 cPa). In all conditions HMT increased gelatinization temperature (To, 55.77–73.72 °C; Tp, 60.47–80.69 °C; Tc, 66.16–91.71 °C) but decreased gelatinization enthalpy (6.41–0.43 J/g) in the HMT HB flour compared with that in the native HB flour. The HB flour treated at 15% moisture content had a higher storage modulus and loss modulus than native HB flour, indicating that HMT (moisture content, 15%, 25%, and 35%) favored the strengthening of the HB flour gels. X-ray diffraction and Fourier-transform infrared spectroscopy results showed that HMT HB flour retained the characteristics of an A-type crystal structure with an increased orderly structure of starch, while the relative crystallinity could be increased from 28.52% to 41.32%. The aggregation of starch granules and the denaturation of proteins were observed after HMT, with additional breakage of the starch granule surface as the moisture content increased. HMT could increase the resistant starch content from 24.77% to 33.40%, but it also led to an increase in the rapidly digestible starch content to 85.30% with the increase in moisture content and heating temperature. These results might promote the application of HMT technology in modifying HB flour.

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Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system

Cited by 36 publications

References 48 publications

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements

Effects of steam explosion on the nutritional and functional properties of black‐grained wheat bran and its application

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

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