Glycaemic response of pseudocereal-based gluten-free food products: a review

Rapid digestion and absorption of carbohydrates have become a health issue (high glycaemic index, GI), which can be a matter of greater concern when consumed in large quantities. Depending upon the influence of carbohydrates on the blood sugar levels, GI classifies carbohydrates (on a scale of 100) as low (<55), medium (55–70) and high (>70) GI foods. Among the pseudocereals, chia seed possesses relatively lower GI (28.53), as compared to buckwheat (52.35), amaranth (47.65) and quinoa (61.50). Consumers now prefer foods with a high GI over the ones with low GI to prevent various metabolic alterations. Celiac disease is a lifelong disorder prevalent worldwide and can only be controlled by following a strict lifelong gluten-free diet. Therefore, pseudocereals could be a potential alternate for low GI food and developing gluten-free food products, including bread, cookies, noodles and pasta. This review synthesises the recently published literatures on pseudocereals as a lowering GI and healthy food option. This review also gives insights into developing pseudocereals as a potential and novel ingredient for gluten-free food applications and the latest research conducted worldwide.     

Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta-analysis

Resistant starch (RS) can be generated through heat moisture treatment (HMT). The HMT was conducted by modifying starch using different ratio of moisture content, high temperature and heating time. A number of studies showed that the effects of HMT on RS contents in cereals, pulses, tubers and fruits were inconsistent. This study aimed to analyse the impact of HMT on RS level in various carbohydrate sources through a meta-analysis approach. Study selection was conducted with the PRISMA method. There were 21 relevant studies and 67 data used for meta-analysis. The database was analysed by using Hedges’ d. The results showed that there was a significant impact of HMT on RS level of cereals, especially wheat. The highest increase in RS levels for various carbohydrate sources in starch was influenced by the interaction of treatment between water content at 15 ≤ x < 25%, heating time at 0.25 < x ≤ 6 h and temperature at 120 ≤ x ≤ 130 °C.     

Synthesis,Characterization, Speciation,and Biological Studies on Metal Chelates of Carbohydrates with Molecular Docking Investigation

The role of starch aerogel (St-AG) and carboxymethyl cellulose (CMC) as biolgical active compounds, when they subjected for complexation with metal ions, is assessed in this work. The complexation is carried out with palladium(II) and copper(II) ions, in solid state. Different tools of analysis are carried out to characterize and elucidate the structures of these complexes, namely: elemental analysis, IR, thermal analysis, magnetic measurement and molar conductance techniques. All synthesized complexes are formed with 1:2 (metal:ligand) stoichiometry except the case of aerogel starch 1:1 (Pd:starch). All isolated complexes show a satisfactory cytotoxic effect results against colon cancer cell lines HCT11. Additionally, these complexes are screened for their antibacterial activities against two types of Gram positive and negative bacteria. Molecular docking investigation confirmed the cytotoxicity and antibacterial results. Proton–ligands association constants and their complex formation constants with some bivalent metal ions, using potentiometric method show that the complexes formed in solution have a stoichiometry of 1:1 [metal:ligand]. The effects of metal ion, ionic radius, electronegativity and nature of ligand on the formation constants are discussed. The formation constants of the complexes with 3D transition metals followed the order Mn²⁺ < Co²⁺ < Ni²⁺ < Cu²⁺ > Zn²⁺.     

我国鲜食玉米标准体系及营养标准研究

近年来我国鲜食玉米产业发展迅猛, 但同时也暴露出诸多产业乱象。梳理现有鲜食玉米标准体系是促进产业标准化、规范化的重要举措。本文通过对我国现行鲜食玉米标准进行梳理, 总结出目前我国鲜食玉米标准体系中抽样及一般性检测标准较完善、技术规程体系成熟、标准体系框架已建立的特点; 同时提出我国鲜食玉米标准体系存在技术规程标准内容重复、品质分级标准混乱、缺乏营养评价指标相关标准、感官评价标准混乱、缺乏甜糯玉米和笋玉米的相关标准、标准体系结构不合理等的问题; 并针对上述问题提出对应应统一技术规程标准, 建立营养评价体系, 统一品质分级标准, 统一感官评价指标, 完善甜糯玉米和笋玉米相关标准的解决办法。为鲜食玉米标准体系的建设及规范化提供参考和建议。     

北京市郊玉米质量安全风险因子及影响因素分析

以北京郊区10个农户的玉米种植地为研究对象,扦取种植期土壤样品、扬花期花穗样品、收获期及不同储藏时期的玉米样品,检测菌相、带菌量和真菌毒素等。结果表明,玉米产后整个自然晾晒储藏期间,储藏前期(产后一个月内)的发霉风险最高,其中镰刀菌属一直是优势菌群,其产生的毒素主要包括脱氧雪腐镰刀菌烯醇(DON)、玉米赤霉烯酮(ZEN)和伏马菌素(FB1、FB2),检出率分别为100%、95%和93%,且DON和ZEN在储藏期的超标率均大于40%,而其他毒素,如AFBs、OTA、ST、T-2、HT-2等均未检出。另外,采用高通量测序技术分析了土壤和花穗样品中真菌多样性与农艺因素的关系,发现,种植方式(清种/兼做)、灌溉情况、上季秸秆处理方式等因素会影响玉米植株污染真菌的种类和数量,进而导致玉米籽粒真菌毒素的污染水平出现差异。     

着-聚赖氨酸/淀粉抑菌膜的制备及性能检测

对以淀粉为成膜基质,海藻酸钠和甘油为增塑剂,ε-聚赖氨酸为抑菌剂的淀粉基抑菌膜进行研究,并对其抑菌性和膜性能进行检测。结果表明,ε-聚赖氨酸对大肠杆菌、枯草芽孢杆菌和酵母菌的最低抑菌浓度分别为1、2、2μg/mL,而将ε-聚赖氨酸添加到淀粉膜后,最低抑菌浓度都提高到64 mg/g,对淀粉膜和抑菌膜的力学性能、红外光谱检测、透气性和透油性及膜液的流变性、接触角等比较,差异较小。     

直链淀粉晶种对淀粉回生的影响机制

由于淀粉回生影响因素复杂和研究手段局限,基于直链淀粉主导的短期回生阶段和支链淀粉主导的长期回生阶段关联性的回生共性机制未得到系统阐述。基于此,该研究制备短期回生的直链淀粉晶种,采用FTIR、13C CP/MAS NMR等手段,研究其诱导大米淀粉的长期回生过程与规律,揭示短期回生与长期回生关联性。结果表明,所制备的直链淀粉晶种粒度分布在200~450 nm,添加晶种导致淀粉短程有序度由0. 670最高提高至0. 887,双螺旋含量由14. 86%最高提高到了22. 80%。回生淀粉的短程有序度、双螺旋含量显著提高,表明所制备直链淀粉晶种显著促进淀粉长期回生过程,这种晶体协同增长效应,丰富了淀粉回生共性机制。     

改性淀粉抑制赤铁矿反浮选石英的作用机理研究

通过矿物浮选试验、动电位测定以及吸附量测试,考察了4种淀粉抑制剂对赤铁矿和石英浮选性能的影响,并探讨了其作用机理。在碱性条件下,改性淀粉抑制剂对赤铁矿抑制效果明显,且以改性玉米淀粉效果最佳,改性磷酸酯淀粉、改性羧甲基淀粉的抑制效果次之,而普通淀粉抑制作用一般。同时4种淀粉抑制剂对主要脉石矿物石英的抑制效果均不明显。pH=10~12.5条件下,改性玉米淀粉因其羟基氧和裸露在赤铁矿表面的铁元素发生了化学键合,因而选择性抑制能力最佳。分子动力学模拟表明,改性玉米淀粉片段与赤铁矿作用更为紧密,验证了改性淀粉能更好地抑制赤铁矿。