Biogenic amine production of makgeollis with controlled alcohol concentrations

Food Science and Biotechnology - In this study, we examined the effects of controlling the alcohol concentration of non-sterilized makgeolli on the levels of biogenic amines (BAs) as an indicator...     

Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process

Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p < 0.05) increased through the homogenization, leading to the release of the amylose molecules from the starch granules and a high dispersibility of the fatty acids. In particular, the viscosity characteristics clearly demonstrated a dramatic improvement in the structural stability and retrogradation behavior as a result of the homogenization treatment. Vegetable oils with homogenization can be utilized to produce the starch-lipid complex as a food ingredient with an extended shelf-life and the improved rheological properties.Supplementary InformationThe online version contains supplementary material available at 10.1007/s10068-021-00889-w.     

Different physicochemical properties of entirely α-glucan-coated starch from various botanical sources

Food Science and Biotechnology - Amylosucrase from Neisseria polysaccharea (NpAS) synthesizes α-1,4 glucan polymer from sucrose. In this study, we coated various botanical sources of raw...     

Cryoprotective effect of turanose on lyophilized Lactobacillus paracasei subsp. paracasei,L. casei 431

Food Science and Biotechnology - The lyophilization process is the most convenient and successful method to preserve probiotics, although microorganisms are exposed to conditions of extremely low...     

Physicochemical properties of turanose and its potential applications as a sucrose substitute

Among the structural isomers of sucrose, turanose has been considered as one of good candidates as novel sweetener due to its mild taste, low calorie, and anti-cariogenicity. Here, various physicochemical properties of turanose, such as solubility, temperature and pH stabilities, viscosity, non-enzymatic browning reaction, and dynamic vapor sorption, were investigated by comparing them to those of other commercial sugars. Turanose did not significantly hydrolyze through the simulated digestion tract overall but in the artificial small intestinal environment specifically, turanose degraded by only 18% when sucrose was hydrolyzed by 36% after 4 h. In addition, physicochemical properties of turanose confirmed that it had a potential to replace sucrose due to similar or better product qualities as a food ingredient than other types of sugars with similar chemical structure. Thus, our study suggests that turanose can be applied as a functional sweetener or bulking agent in food processing.     

Starch nanoparticles prepared by enzymatic hydrolysis and self-assembly of short-chain glucans

Food Science and Biotechnology - Enzymatic hydrolysis and self-assembly are considered promising methods for preparation of starch nanoparticles (SNPs) because they are environmentally friendly,...     

Modulation of gut microbiota by rice starch enzymatically modified using amylosucrase from Deinococcus geothermalis

Food Science and Biotechnology - Amylosucrase can increase the amount of resistant starch (RS) in starch by transferring glucose from sucrose to amylopectin. Here, rice starch was modified using...     

Structural analysis and prebiotic activity of exopolysaccharide produced by probiotic strain Bifidobacterium bifidum EPS DA-LAIM

Food Science and Biotechnology - Exopolysaccharide (EPS)-producing Bifidobacterium bifidum EPS DA-LAIM was isolated from healthy human feces, the structure of purified EPS from the strain was...