Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Liao, Xianyan; Wang, Shanshan; Li, Yingqiu; Olajide, Tosin Michael; Zhai, Xiaolin; Qian, Jiana; Miao, Song; Huang, Junyi

doi:10.1016/j.foodres.2022.111070

Cited by 27 publications

(21 citation statements)

References 59 publications

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“…In addition, EAA content could reflect the nutritional value of protein (Liao et al, 2022). All samples contained EAA.…”

Section: Resultsmentioning

confidence: 99%

“…The reason for this phenomenon was that the original rigid structure of the protein was destroyed to a certain extent. Therefore, the flexibility of protein increased and the conformation transformed from order to disorder (Liao et al, 2022; Luo et al, 2022). On the other hand, the hydrogen bonds of protein might be destroyed by heat, which led to a greater degree of random distribution of molecular free energy (Liao et al, 2022; Tornberg & Ediriweera, 2005).…”

Section: Resultsmentioning

confidence: 99%

“…The untreated and heated walnut kernel samples were analyzed by FTIR spectroscopy to study the change in amide I frequency (1600-1700 cm À1 ), which chiefly implies the C O stretch vibration of the amide group (Liao et al, 2022). The corresponding secondary structure of protein includes α-helix (1648 and 1664 cm À1 ), β-sheet (1615-1637 cm À1 and 1682-1700 cm À1 ), β-turn (1664-1681 cm À1 ) and random coil (1637 to 1648 cm À1 ) (Zhao et al, 2008).…”

Section: Ftir Analysis Of Walnut Kernel During Thermal Treatmentmentioning

confidence: 99%

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Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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“…In addition, EAA content could reflect the nutritional value of protein (Liao et al, 2022). All samples contained EAA.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Ftir Analysis Of Walnut Kernel During Thermal Treatmentmentioning

confidence: 99%

See 1 more Smart Citation

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…The reason for this phenomenon was that the original rigid structure of the protein was destroyed to a certain extent. Therefore, the exibility of protein increased and the conformation transformed from order to disorder (Liao et al, 2022;Luo, et al, 2022). On the other hand, the hydrogen bonds of protein might be destroyed by heat, which led to a greater degree of random distribution of molecular free energy (Liao et al, 2022;Tornberg & Ediriweera, 2005).…”

Section: Ftir Analysis Of Walnut Kernel During Thermal Treatmentmentioning

confidence: 99%

Impact of steaming and roasting heat-treatment on physico-chemical, functional and digestibility of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

Preprint

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In order to develop the application of walnut kernel, the effect of steaming and roasting treatment on the amino acid composition, digestibility, conformation, physicochemical rheology and functional properties of walnut kernel at 95 ºC for different time (15, 20 and 30 min) was investigated, and compared to those of untreated sample. Scanning electron microscopy suggested that heating treatment had a notable effect on the microstructure of walnut kernel, especially the steam heating. Both treatments significantly increased the enthalpy, vitro protein digestibility, viscosity, G′ and G″ (p < 0.05), the order from high to low was steaming > roasting > untreated. All samples contained the amounts of essential amino acids, the amino acid score (AAS) of samples by steaming was the highest compared to that of the untreated and roasting, and the only limiting amino acid of walnut kernel before or after heat treatment was lysine. In addition, the protein of walnut kernel after heating treatment with the extension of time contained more α-helix and random coil structures compared to the untreated sample, while β-sheet and β-turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico-chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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“…Crude PK was processed according to previous reports with some modification. 10 Crude PK samples weighing about 600 g were separated from fibrous roots, washed, dried, cut into thick slices and steamed for 6 h, followed by the drying procedure at 60 °C in a BGZ-140 electric thermostatic (Shanghai Boxun Medical Biological Instrument Co., Ltd, Shanghai, China) drying oven until weight no longer increased. The operation was repeated nine times.…”

Section: Sample Preparationmentioning

confidence: 99%

'Nine Steaming Nine Sun‐drying' processing enhanced properties of Polygonatum kingianum against inflammation, oxidative stress and hyperglycemia

Zhou,

Liu,

Yan

et al. 2023

J Sci Food Agric

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BACKGROUNDPolygonatum kingianum Coll. & Hemsl (PK), a prominent medicine and food homology plant, has been consumed as a decoction from boiling water for thousands of years. 'Nine Steaming Nine Sun‐drying' processing has been considered an effective method for enriching tonic properties, but studies investigating such impacts on PK and underlying mechanisms are extremely rare.RESULTSWe first demonstrated substantial improvements in the anti‐oxidative, anti‐inflammatory and anti‐hyperglycemia effects of the Nine Steaming Nine Sun‐drying processed PK water extracts compared with crude PK in cell models (i.e., HepG2 and Raw 264.7 cells). We then integrated foodomics and network pharmacology analysis to uncover the key compounds responsible for the improved benefits. A total of 551 metabolites of PK extracts were identified, including polyphenols, flavonoids, alkaloids, and organic acids. During processing, 204 metabolites were enhanced, and 32 metabolites were recognized as key constituents of processed PK responsible for the improved health‐promoting activities, which may affect PI3K‐Akt‐, MAPK‐, and HIF‐1 pathways. We further confirmed the high affinity between identified key constituents of processed PK and their predicted acting targets using molecular docking.CONCLUSIONOur results provide novel insights into bioactive compounds of processed PK, elaborating the rationality of processing from the perspective of tonic effects. Consuming processed PK could be an efficacious strategy to combat the high prevalence of metabolic diseases that currently affect millions of people worldwide. © 2023 Society of Chemical Industry.

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Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Cited by 27 publications

References 59 publications

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Impact of steaming and roasting heat-treatment on physico-chemical, functional and digestibility of walnut kernel

'Nine Steaming Nine Sun‐drying' processing enhanced properties of Polygonatum kingianum against inflammation, oxidative stress and hyperglycemia

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