Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties

This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content but not moisture contents of various cassava sour starches. There were no significant differences (P > 0.05) in Water Absorption Capacity (WAC), swelling power, and solubility index, while significant differences were recorded in Least Gelation Concentration (LGC) and color at 5% level and granule size at P < 0.0001 for cassava sour starches. Peak viscosity values ranged from 333.17RVU (clone 4(2) 1425) to 380.75RVU (clone TME 1). There were significant differences (P < 0.05) in pasting properties except for pasting temperature and breakdown.     

Physical,Functional, and Sensory Characteristics of Cereal Extrudates

Eleven cereals were processed in a twin-screw extruder to produce directly expanded extrudates. Physical and functional properties (gelatinization degree, bulk density, expansion ratio, water absorption index, water solubility index, and sensory characteristics (hardness, crispness, and bowl life) of cereal extrudates were determined. Relationships among different variables were analyzed by SPSS. Gelatinization degree positively and negatively correlated to starch and protein, respectively (p ≤ 0.01). The same relationship was observed with water absorption index at the same significance level. Water solubility index positively correlated to protein (p ≤ 0.05), negatively correlated to starch (p ≤ 0.01), amylose (p ≤ 0.01), and fat (p ≤ 0.05). Density and bowl life positively correlated to fat (p ≤ 0.01) and amylose (p ≤ 0.05), respectively. Gelatinization degree had a high correlation with water solubility index (p ≤ 0.05). As gelatinization degree increased, water solubility index decreased. Crispness positively correlated to bowl life (p ≤ 0.01).     

Cassava Fermentation and Associated Changes in Physicochemical and Functional Properties

Fermentation of cassava is an important processing technique followed in different parts of the world. Although fermentation is known to bring about vast changes in the physicochemical and functional properties of the tubers, attempts have seldom been made to consolidate and critically analyze the available information. Glaring inconsistencies and contradictions noticeable in some of the results reflect the differences and variations in the artisanal processes followed in the preparation of these products. It also stresses the need for a systematic study of not only the quoted products, but also a number of other fermented cassava products that have not been well documented.     

栗粉的理化与功能特性研究注

本文研究了以毛板红品种为原料加工成的生栗粉和熟栗粉的理化性质与功能特性,并同市售小麦面粉进行了功能特性与营养成分的比较.结果表明,在化学成分方面,熟粉有较多的淀粉发生水解,且直链淀粉含量较生粉高;功能特性方面,熟粉的吸水能力较生粉好,但吸油能力、起泡能力和泡沫稳定性较生粉差;糊化特性方面,熟粉已有部分淀粉发生糊化,各项糊化特征值都较生粉低;生粉在色泽上要比熟粉白.栗粉的脂肪和可溶性糖含量高于小麦面粉,淀粉、直链淀粉和蛋白质含量接近于面粉;栗粉的吸水能力要高于面粉,吸油能力与面粉相似,但起泡能力不及面粉.     

Nutritional Composition and Health Related Functional Properties of Eleusine coracana (Finger Millet)

Nutritional composition, antioxidant activity, alpha amylase inhibitory activity and fermentation ability of Rawana and Oshada FM varieties were measured against Basmati and BG-300 rice varieties. The results showed that both soluble and insoluble dietary fiber (DF) contents were higher (P<0.05) in Rawana and Oshada than Basmati and BG-300. Moreover, soluble and insoluble DF contents of Oshada were higher (P<0.05) than Rawana. Total flavonoid content (TFC) of Rawana was similar to Basmati and BG-300. However, Oshada had the highest TFC. Total phenolic contents (TPC) of both FM varieties were higher (P<0.05) than both rice varieties. Oshada had a higher (P<0.05) TPC than Rawana. Both FM varieties showed a higher (P<0.05) 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavengingactivity than BG-300 and Basmati. Similarly, 2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid(ABTS) scavenging activity was higher (P<0.05) in both FM varieties than Basmati and BG-300. Furthermore, ABTS scavenging activity was higher (P<0.05) in Oshada than Rawana. Alpha amylase inhibitory activity of Rawana and Oshada were higher (P<0.05) than Basmati and BG-300. However, the IC₅₀ values of both FM varieties were greater (P<0.05) than acarbose which is a drug used to treat type II diabetes. The results of the microbial fermentation study revealed that Rawana and Oshada produced a higher amount of hydrogen and carbon dioxide than rice varieties during the incubation at 39 °C with unadapted caecal microflora. Therefore, these results indicate that both FM varieties, particularly Oshada variety has more beneficial nutritional and health related protective effects than Basmati and BG-300 rice varieties in vitro.     

百合(Liliumbrownii)粉的物化性质及功能特性的研究

研究了百合粉的化学、物理和功能特性。结果表明 ,百合粉主要由淀粉和少量蛋白质组成 ,含硫氨基酸在百合磷茎含量很少 ,单糖组成主要是葡萄糖。对百合粉的功能特性如吸水性、吸油性、乳化性和起泡性等的研究表明 ,其可用于一些食品的加工。从百合粉中分离出的多糖的相对分子质量在 2 91× 10 2 ～ 1 0 2× 10 6之间。     

脱色猪血红蛋白酶解产物品质及营养特性研究

研究了脱色猪血红蛋白酶解产物的功能性、风味和营养特性。在pH3.0～9.0,产物具有良好的溶解性;在pH值为7.0左右时,显示出良好的乳化性和乳化稳定性;深度酶解和脱色导致产物的持油性较差。脱色酶解产物没有苦味,其疏水值与Q准则相互吻合。酶解和脱色可以提高猪血红蛋白的营养特性。脱色猪血红蛋白酶解产物可作为食品原料加以利用。     

Physicochemical Characteristics,Functional Properties,and Nutritional Benefits of Peanut Oil: A Review

The legume Arachis hypogaea, commonly known as peanut or groundnut, is a very important food crop throughout the tropics and subtropics. Peanut is one of the most widely used legumes due to its nutrition and taste, and it occupies a rank of major oilseed crop in the world. It has been recognized as a functional food due to its role in a health promoting effect. Peanut oil contains a well-balanced fatty acid and antioxidant profile that provide protection against harmful substances especially free radicals. This paper gives an overview of scientific literature available on phytochemical and functional properties of peanut oil. Owing to its unique organoleptic properties associated with its cardioprotective and anti-inflammatory properties, peanut oil has found, recently, its place on the highly competitive international edible oil market.     

Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flours

The low protein and lack of gluten in cassava (Manihot esculenta Crantz) are disadvantageous for its use for product development and is overcome through the use of composite flours incorporating cereal and/or legume flours. The functionality and nutritional attributes of cassava flour were altered in the present study by pre-treatment with termamyl and green gram amylase, pre-gelatinization and subsequent blending with cereals, legumes, bran sources etc. Malting of cassava flour with termamyl followed by pre-gelatinization reduced the starch and increased the sugar content of the mixes. Pre-gelatinization had little effect on the crude protein of the mixes; nevertheless, the fat content was higher by 0.15–1.0 units. Energy content was around 1176 and 1217 KJ/100 g for the rice bran added mixes from malted cassava, which slightly increased in the respective pre-gelatinized cassava mixes. The peak viscosity of termamyl treated cassava-based flour mixes was much lower than the respective gram amylase based mixes, indicating that the latter had much less amylolytic activity than termamyl and pre-gelatinization further reduced the viscosity. The very low viscosity for the enzyme treated cassava-based mixes was due to the inability for retrogradation of the hydrolyzed starch. Significant improvement in in vitro starch digestibility (IVSD) (enhancement by 5.0–16.0 units in termamyl treatment vs 5.0–9.0 units in gram amylase treatment) was observed for the pre-gelatinized mixes. Lowest IVSD (25–29 units) was for the two bran based mixes, suggesting its use in the nutrition therapy for controlling obesity linked diseases.

Industrial relevance

With the development in human society, the incidence of chronic diseases like diabetes, cancer, cardiovascular problems and conditions like obesity contributing to several diseases is on the increase. This has led to an increasing awareness and research efforts on the development of functional foods, pharmafoods etc, which have wide potential application in medical nutrition therapy. The present work aims at improving the nutritional and functional attributes of cassava through fortification with cereal and/ or legume flours, bran sources etc. and through pre- treatment with enzymes to improve the functionality and reduce the energy content. The study led to the development of cassava based composite flours with low starch digestibility, high protein content and low energy content which could be effectively utilized for developing designer foods for obese and diabetic people. Enhanced digestibility of pre- gelatinized malted flours from cassava finds potential application for the development of foods for geriatric and convalescent people.     

The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

The expansion mechanism in the extrusion cooking process was investigated during maize and wheat flours processing in a twin-screw extruder. An experimental study of extrusion process was carried out at constant moisture and specific mechanical energy. The expansion phenomenon which consists in a growth phase followed by a shrinkage phase was observed through an image processing method and analyzed by use of classical expansion indices: sectional, longitudinal and volumetric expansion indices. It was found that the maximum expansion is obtained with maize flour and that the difference in composition between maize and wheat flours has an impact on the expansion mechanism. Image analysis method enabled to obtain an instantaneous measurement of the growth and shrinkage parameters and appeared as useful tool to characterise expansion in function of extrusion conditions. A model based on the bubble growth in a viscous medium was proposed to analyze this expansion phenomenon. It enabled to study the evolution of expansion rates in function of the characteristic times of the problem: the bubble formation characteristic time and the maximum expansion time in both radial and longitudinal directions.     

Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions

High protein fractions (HPF) of navy and pinto beans were mixed with high starch fraction (HSF) or corn meal and extrusion-cooked. HSF of pintos blended with hull fractions was extruded at 132°C. Expansion index (EI), density, color, water absorption (WAI), water (WSI) and nitrogen solubility (NSI), oil absorption (OAC) and emulsification (OEC) were evaluated. Extruded blends had lower EI and OAC, higher protein density and OEC than extruded corn or HSF. WAI and WSI were variable. EI decreased with increased protein. Scanning electronic microscopy showed protein level had pronounced influence on microstructure, size of air cells and smoothness of cell walls. Hull fraction added to HSF, caused decreases in EI, WAI, WSI while NSI, OAC and OEC were unaffected.     

鳙鱼酶解可溶性蛋白营养特性及品质的研究

本文研究了鳙鱼酶解可溶性蛋白腥苦味祛除效果、相对分子质量分布、功能特性和营养特性.研究结果表明,在鳙鱼酶解可溶性蛋白的生产过程中,采用复合磷酸盐和TBHQ复配具有较好的腥苦味祛除效果,其腥味平均值为2.1,苦味平均值为1.8,分别比对照降低了1.9和2.2;挥发性盐基氮含量为266.7 mg/kg,比对照降低了22.24%.鳙鱼酶解可溶性蛋白在pH 3.0～10.0条件下均具有良好的溶解性(NSI达93%以上);乳化性方面,脱腥脱苦产品的乳化性和乳化稳定性略高;起泡性方面,脱腥脱苦产品的起泡性高于对照.营养评价结果显示,鳙鱼酶解可溶性蛋白具有良好的营养特性,其中必需氨基酸含量为39.67%,且必需氨基酸的比例均非常接近FAO/WHO推荐的成人模式.     

Physicochemical and Functional Properties of Chicken Meat

The physicochemical and functional properties of chicken meat under commercial processing in Serbia were studied. Samples (n = 48) of broiler breast and thigh muscles from two farms during 2012 were collected for subsequent meat quality analyses. The farm treatments modify significant growth performance, feed intake and the physicochemical properties of chicken meat. Fatty acid (FA) composition in tissues reflected the FA pattern of the diets, although the predominant FAs were monounsaturated FA (MUFA), in comparison to saturated FA (SFA) and polyunsaturated FA (PUFA). Therefore, our results suggest that quality of poultry meat is a complex and multivariate property.     

植物奶油粉产品特性及其在婴儿配方乳粉中的应用

婴儿配方乳粉专用粉末油脂可称为植物奶油粉 ,其物理结构与乳粉一致 ,营养成分及性能与母乳接近 ,弥补了牛乳粉营养成分的某些不足之处。奶油粉油脂富含亚油酸 ,为乳糖 (或 90乳清粉 )或糊精、酪蛋白等壁材包埋 ,赋予了产品与乳粉更好的流动、乳化和溶解性 ,是婴儿配方乳粉理想的配料     

海鲜菇蛋白质功能特性及消化性的研究

以海鲜菇粉为原料,采用纤维素酶辅助碱提酸沉法提取出蛋白质,对其功能特性及消化性进行研究。结果表明,随着离子强度的增加,海鲜菇蛋白质的溶解性(Solubility)、持水性(Water holding)、乳化性(Emulsifying)及乳化稳定性(Emulsion stability)、起泡性(Foaming)及泡沫稳定性(Foaming stability)均呈现先升高后降低的趋势;随着蔗糖浓度的提高,溶解性逐渐降低,持水性、乳化性、起泡性及泡沫稳定性呈现先升高后降低的趋势,乳化稳定性呈现先降低后升高的趋势;随着温度的提高,溶解性、持水性、持油性(Oil holding)、乳化性及乳化稳定性、起泡性及泡沫稳定性均呈现先升高后降低的趋势;随着pH的升高,溶解性、起泡性、乳化性及乳化稳定性均呈现先降低后升高的趋势,在等电点附近达到最小值,泡沫稳定性呈现先升高后降低的趋势,在等电点附近达到最大值。海鲜菇蛋白质溶液经过模拟胃消化后,其消化率为35.5%,水解度17.13%,游离氨基酸含量0.42 mg/mL,多肽含量1.16 mg/mL,胃消化液还原力0.55,DPPH·、O2-·和·OH的清除率分别为66.14%、67.36%和69.44%;模拟肠消化后,其消化率为87.65%,水解度20.88%,游离氨基酸含量0.93 mg/mL,多肽含量0.83 mg/mL,肠消化液的还原力0.23,DPPH·、O2-·和·OH的清除率分别为35.02%、27.17%和37.75%。通过试验证明了离子强度、温度、时间和蔗糖浓度对海鲜菇蛋白质的功能特性有一定影响;该蛋白质在胃肠中消化率较高,是一种易消化优质蛋白质。     

脱脂麦胚蛋白的制取和理化及其功能特性的研究

本文用碱提取后等电点沉淀法制取了脱脂麦胚蛋白 ,并对其理化和功能特性进行了研究。结果表明 :脱脂麦胚蛋白氨基酸含量高达 2 6 .793g/ 10 0g ,且种类齐全 ,八种必需氨基酸含量均较高 ;脱脂麦胚蛋白的等电点为 4 .0 ,pH >6 .0时蛋白质溶解指数NSI值可达 70 % ,具有较高的溶解度 ;脱脂麦胚蛋白的乳化活性EA和乳化稳定性ES与牛血清白蛋白近似 ,并略高于酪蛋白 ;脱脂麦胚蛋白具有很好的起泡性FC ,其泡沫稳定性FS稍差 ,但可通过物理、化学或酶处理方法来克服 ;脱脂麦胚蛋白具有非常理想的持水性WR ,在pH=8.0和温度 70℃时有最高持水性。     

鱿鱼皮酶解产物的功能特性

目的:研究鱿鱼皮酶解产物的功能特性.方法:根据前期实验所得最适酶解工艺,以中性蛋白酶酶解鱿鱼皮,产物经离心、过滤、冻干,研究其抗氧化活性和加工功能特性.抗氧化活性采用·OH、O2-·清除及Fe2+螯合、FRAP体系进行评价.加工功能特性包括溶解性、稳定性、起泡性及乳化性的测定.结果:鱿鱼皮酶解产物具有良好的·OH清除能力及Fe2+螯合能力,在试验范围内分别达到84.5％和89.9％;对O2-·清除能力一般,仅53.1％.由于样品纯度问题,各体系抗氧化能力及总还原力与L-抗坏血酸相比有明显差距.此外,在加工功能特性方面,除热稳定性及泡沫稳定性不甚理想,仅80.3％和54.2％外,其它特性均良好.其中溶解性97％,冷藏稳定性89.9％,起泡性240％,乳化性808.8 m2/g及乳化稳定性13.8 min.结论:鱿鱼皮来源广泛,价格低廉,其酶解产物具有较好的抗氧化活性及加工功能特性,在功能食品方面具有较大的应用价值.     

米胚分离蛋白营养和功能性评价

利用氨基酸自动分析仪检测米胚4种Osborne分离蛋白中的氨基酸组成,以氨基酸评分(AAS)、蛋白质功效比值(PER)、生物价(BV)及体外消化率为评价标准,对米胚蛋白各组分的营养价值进行评价。结果表明:谷蛋白的氨基酸评分最高,为80.90,清蛋白、球蛋白、谷蛋白符合FAO/WHO推荐的参考蛋白模式,其PER值与优质蛋白的衡量标准值2.00接近,BV值较高,在体外的营养消化效率较好,醇溶蛋白的品质相对较差。对米胚四种蛋白的起泡性、起泡稳定性、吸水性、吸油性等功能性质进行测定,结果表明:pH 5时4种蛋白的起泡性最低,起泡稳定性最好;清蛋白、球蛋白的吸水性比醇溶蛋白、谷蛋白好,醇溶蛋白的吸油性最好;米胚蛋白各组分的表面疏水性较高,需进一步进行改性处理。     

蛋白质酶水解物功能特性及其在食品工业应用

介绍蛋白质酶水解物功能特性,总结蛋白质酶水解物在老年食品,运动员食品、减肥食品、疗效食品和普通食品中应用。