Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation

Bian, Shichao; Zhang, Ruixin; Liu, Qing; Guan, Zhongjing; Jin, Zhengyu; Zhu, Kunfu; Jiao, Aiquan

doi:10.1016/j.lwt.2021.112845

Cited by 6 publications

(5 citation statements)

References 29 publications

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“…As the concentration of α-amylase increased, the viscosity gradually decreased, and when the enzyme concentration exceeded 0.6½, the PV and FV decreased to below 50 cP. This conclusion was consistent with the research by Bian et al (2022) and Zhao et al (2022). In general, the degree of gelatinisation and the degree of starch granule disruption play decisive roles in viscosity (Bryant et al, 2001).…”

Section: Pasting Propertiessupporting

confidence: 88%

“…At the same time, it can be seen that as the concentration of α-amylase increased, the particle size gradually decreased, indicating an increase in the degree of starch destruction. Bian et al (2022) also reported a similar result.…”

Section: Semsupporting

confidence: 59%

“…However, RS increased gradually with the increase in α‐amylase concentration and reached 128.31 mg g −1 at an amylase concentration of 2‰, which showed an increase in starch degradation with increasing enzyme concentration. The same rule was also observed in enzymatic extrusion Apios fortunei (Bian et al ., 2022). The addition of 0.6‰ α‐amylase resulted in a gelatinisation degree of more than 90% for oat starch.…”

Section: Resultsmentioning

confidence: 99%

“…(2022). In EEOF‐0‰, large irregularly shaped aggregates with rough surfaces were observed, which may be due to the high temperature, high shear and mixing action of the extruder that agglomerated the gelatinised starch granules (Bian et al ., 2022). The phenomenon was similar to the results of extruded rice and barley (Xu et al ., 2015; Zhao et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production

Ren

Yang

Liu

et al. 2023

Int J of Food Sci Tech

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SummaryOat milk has received increasing attention because of its health benefits, however, the problems of easy sedimentation and deterioration of taste during storage are common problems faced by the industry. Enzymatic extrusion is a technology that combines high‐temperature, high‐pressure and high‐shear extrusion with enzymatic hydrolysis for rapid biological transformation of materials. To evaluate the feasibility of enzymatic extrusion to overcome these disadvantages, the effects of this technology on the physicochemical properties of oat flour and on the stability and sensory score of oat milk have been studied. The results showed that the water solubility index of the enzymatic extrusion sample (2‰ α‐amylase) increased by 37.64% (from 5.99% to 43.63%) and the reducing sugar content increased about 11 times (from 11.61 to 128.31 mg g−1) compared with original oat flour. The enzymatic extrusion samples were almost completely gelatinised and their viscosity and degree of order were significantly reduced. The rheological results indicated that the enzymatic extrusion samples exhibited greater viscous fluid characteristics. After enzymatic extrusion treatment, the stability of oat milk was significantly enhanced, sensory evaluation indicated a highest score of 7.29 on the 9‐point hedonic scale (2‰ α‐amylase). This study provides a new way to produce high‐quality oat milk.

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Section: Pasting Propertiessupporting

confidence: 88%

Section: Semsupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production

Ren

Yang

Liu

et al. 2023

Int J of Food Sci Tech

Self Cite

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“…However, excessively enzymatic hydrolysis (bioES-FA-126 and bioES-FA-252 samples) resulted in the great increase of starch amorphous area and the collapse of the starch crystalline area (with RC decreasing to 11.80% and 8.93%, respectively), which were detrimental to the formation of ordered structure. 39 As mentioned, (bio)extrusion could only produce noninclusion complexes without any chemical reagent addition, while the embedded structure of the complex via bioextrusion might protect ferulic acid in starch hydrolysates.…”

Section: Ferulic Acid Determination and Retentionmentioning

confidence: 99%

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Zhu

Yao

et al. 2022

J. Agric. Food Chem.

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The starch−phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0−252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17−2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1 H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.

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Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

Yan,

McClements,

Luo

et al. 2024

Carbohydrate Polymers

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Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation

Cited by 6 publications

References 29 publications

Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production

Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

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