This study investigated the sensory qualities and digestibility of traditional Chinese dried sweet potatoes (Gan Shu Gan) and identified the impact factors. Dried sweet potatoes prepared with orange-fleshed cultivars, particularly cultivars Pushu32 and Yanshu25, were preferred for their reddish hue compared to those prepared with the yellow-fleshed reference cultivar Zheshu33. The dried sweet potato made of those cultivars also provided better sensory experience mainly due to their higher chewiness. The estimated glycemic indexes (eGI) of dried sweet potato samples ranged from 78.50 - 99.49, with the sample prepared with Pushu32 exhibiting the lowest value. Correlation analysis and principal component analysis based on starch characteristics indicated that higher amylose content resulted in better sensory experience and more amylopectin longer chains (DP >= 25) contributed to lower digestibility. Both of amylose and amylopectin longer chains in sweet potato starch favored the stability of the paste. Additionally, larger starch granules in sweet potato were also conducive to lowering the eGI in dried products. These findings provided helpful insights for selecting raw materials in dried sweet potato processing.

Highland barley noodles are valued as a nutritious and popular staple food. Nevertheless, their processing is often challenged by poor dough formation and inferior end-product quality, primarily due to an inherent lack of gluten proteins. This study investigated the effects of extruded starch and β-glucan on the whole highland barley noodles (WHBN), focusing on their synergistic mechanisms in modulating noodle quality and digestibility. Results showed that extruded starch, characterised by lower molecular weight (7.98-13.05 × 106 g/mol), a higher amylose-to-amylopectin ratio (0.51-1.08), and increased swelling power (15.14-24.61 g/g), promoted starch aggregation into macropolymers and a dense gel network. β-glucan did not enhance the short-range order of gelatinised starch but facilitated an extended, stable starch-β-glucan network. Microscopy analyses confirmed that extruded starch and β-glucan co-encapsulated starch granules, forming a continuous and compact structure. Overall, E125-HBF-5 % β-Glu and E150-HBF-5 % β-Glu exhibited the slowest digestion rate (k = 0.7 ± 0.03 × 10-2 min-1) and the highest resistant starch content (59.08 ± 0.52 %). These findings provide practical strategies for developing low glycaemic index WHBN while advancing theoretical insights into starch cross-linking in gluten-free, whole-grain food systems. The principles outlined in this study are not limited to WHBN but can be extended to a wide range of food formulations aimed at reducing postprandial glycaemic response. Therefore, this strategy not only improves the technological properties of whole-grain noodles but also offers a viable approach for designing low-glycaemic-index functional foods to support metabolic health.

Single copy thaumatin-like protein (TLP) genes and multiple copy internal transcribed spacer (ITS) genes from the nucleus of corn were selected as targets, designed and screened primers. The impact of target sequence selection on ladder -shape melting temperature isothermal amplification (LMTIA) detection of corn components in edible oil from aspects such as specificity, sensitivity, and stability were studied. The results showed that the LMTIA system targeting TLP has an optimal reaction temperature of 58 degrees C and can detect a minimum of 100 pg/ mu L of corn DNA, and the LMTIA system established with ITS as the target has higher sensitivity, with an optimal temperature of 59 degrees C, and can detect corn DNA as low as 1 pg/mu L. Both systems have good specificity, stable reactions, and no false positive results were observed. Conclusion: ITS is more suitable as a target sequence for LMTIA detection of corn components in edible oil.

为探究老面馒头风味微胶囊在实际生产中的应用效果,以老面馒头混合风味为芯材,改性淀粉为壁材,采用分子包埋法制备老面馒头风味微胶囊,研究在不同环境条件下(温度为 4℃、25℃、47℃和相对湿度为 35％、54％、75％和 85％时),通过使用Avrami方程拟合得到微胶囊的释放速率常数k和释放机制常数n:47℃>25℃>4℃,85％>75％>54％>35％,微胶囊释放动力学表明该释放动力学方程为扩散限制动力学.结果表明:释放速率常数与温度和湿度的变化成正比,微胶囊更适于在低温低湿的环境下储存和缓慢释放.该研究结果为微胶囊技术在风味保存及释放的应用研究提供了实验依据.

Using pomegranate juice and whole milk powder as main raw materials, pomegranate flavoured milk beverage was prepared with addition of xylooligosaccharides and by inoculation of Bifidobacterium. Using the ordinary milk beverage without pomegranate juice and xylooligosaccharide as control, the quality changes of the milk beverage stored at 4 ℃, 25 ℃ and 35 ℃ were investigated. With the acidity as evaluation index, the shelf-life of the beverage at 4 ℃ was predicted by accelerated shelf-life testing（ASLT）. The results showed that the acidity of the beverage gradually increased, the viscosity and water holding capacity gradually decreased, and the number of viable Bifidobacterium first increased and then decreased with the prolongation of storage time, the higher the temperature, the greater the range of the change. The acidity, viscosity, water holding capacity and number of viable Bifidobacterium of the beverage at 4 ℃ were better than those of the control. The ASLT results predicted that the shelf-life of the beverage could reach 24-40 d, which was superior to that of most commercial yoghurt（21 d）.

为研发一款具有低升糖指数(Low Glycemic Index,GI＜55,升糖较慢)且营养价值高的挂面,选取杂粮混合粉(荞麦粉和山药粉)、高直链玉米淀粉和小麦粉、谷朊粉等进行复配.实验主要通过单因素与正交、响应面设计相结合得出了一款感官评分高且GI值低的配方产品.研究结果表明:对GI值和感官评分影响从大到小的原料粉因素依次为:山药粉、高直链玉米淀粉、荞麦粉;对挂面感官评分影响从大到小的添加剂因素依次为:海藻酸钠、魔芋胶、谷朊粉、黄原胶;对挂面蒸煮损失率影响从大到小的添加剂因素依次为:谷朊粉、海藻酸钠、魔芋胶、黄原胶.杂粮复配低GI挂面的最佳配方为荞麦粉 20%、山药粉 25%、高直链玉米淀粉 30%、小麦粉 13.4%、谷朊粉 10%、黄原胶 0.3%、魔芋胶 0.3%、海藻酸钠 1%.按照此配方制得的挂面GI值为 53.02,感官评分为 95.79,属于优质低GI食品.

通过电子鼻、电子舌实验对产品挂面进行风味及口感的分析,并通过固相微萃取-气相色谱-质谱联用结合相对气味活度(ROAV)及主成分分析(PCA)确定挂面中的特征风味化合物.研究结果表明:生低GI挂面中,主要风味物质为壬醛、癸醛、香叶基丙酮;熟低GI挂面中,主要风味物质为壬醛、正己醛、庚醛、E-2-辛烯醛,低GI挂面与小麦挂面相比,有着独特的木兰香,花果清香、梨味和香蕉味;且较小麦挂面有着更加浓郁的清香味和坚果味,风味与口感更佳,适于具有低GI饮食需求的人群食用.

Wheat is the most widely produced and consumed food in the world, and it is also one of the eight allergenic foods recognized in the world. Gliadin（Glia） is one of the main allergens that induce wheat allergy. This study aimed to explore the effects of high intensity water bath ultrasound（HIWU） on the structure and antigenicity of Glia. Glia was treated with different ultrasonic power. The results of Western blotting showed that there was a strong immune response before and after ultrasound treatment. Non-competitive enzyme-linked immunosorbent assay（ELISA） showed that HIWU significantly reduced the antigenicity of Glia, and the highest immunosuppression rate was 33.03%±1.72% after 480 W HIWU. Furthermore, SDS-PAGE showed that HIWU did not produce small molecular subunits of Glia but cause aggregation of some protein subunits. HIWU reduced the content of α-helix and β-sheet of Glia to make it disordered. HIWU caused quenching of the fluorescence of Glia, and the content of free sulfhydryl groups in protein increased. Meanwhile, Raman spectroscopy analysis showed that the main conformation of the disulfide bond changed from g-g-g to g-g-t, tyrosine and tryptophan changed from the original embedded state to the exposed state. HIWU altered the secondary and tertiary structures of Glia, resulting in the deletion or destruction of Glia epitopes, thereby effectively inhibiting the antigenicity of Glia. This study will broaden the application of ultrasonic technology in cereal products and provide a theoretical reference for the production of hypoallergenic wheat food.

In order to investigate the effect of endogenous components on the digestive characteristics of multigrain mixed noodles with low glycemic index (GI), the noodles were first prepared from buckwheat, yam, high-amylose corn starch and wheat flour, and the GI value was 53.02. On this basis, the endogenous components such as phenols, lipids, proteins and dietary fibres were removed from the raw flour of noodles and then prepared separately into noodles for in vitro simulated digestion. The effects of the endogenous components on the starch hydrolysis rate, protein digestibility and colonic fermentation of the noodles were investigated, as well as their mechanisms of action. The results showed that the starch hydrolysis rate of noodles prepared after the separation of endogenous components increased significantly, and the estimated glycemic index (eGI) was as follows: Defatted noodles (68.76)>deproteinised noodles (67.94)>dietary-fiber-free noodles (63.62)>dephenolised noodles (60.16)>low GI noodles (53.02). The protein digestibility of noodles was as follows: Dietary-fiber-free noodles (65.04%)>low GI noodles (33.71%)>dephenolised noodles (17.55%)>defatted noodles (6.61%). Compared with wheat noodles, the resistant starch in multigrain mixed with low GI noodles significantly increased the content of short-chain fatty acids (SCFAs) in colonic fermentation stage, which contributed to the host's regulation of glucolipid metabolism, energy metabolism and energy supply.

In this study, free radical oxidation was chosen to induce covalent reaction of gliadin (GL) with epigallocatechin gallate. The effects of different ultrasound (US) powers on the enhancement of the covalent reaction were compared with the aim of improving the bioavailability of polyphenols in protein modification. Covalent modification of polyphenols was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), high-performance liquid chromatography (HPLC) and the Folin-Ciocalteu assay. The structural changes of the covalent complexes were analyzed by ultraviolet (UV) spectroscopy and circular dichroism (CD) spectroscopy. The results showed that US disrupted weak intra-protein forces, which caused molecular depolymerization. The hydrophilic/hydrophobic amino acid residues of the protein were shifted and the tertiary structure tended to be looser, and this process altered the distribution of groups on the molecule surface and increased the water solubility of the protein. Furthermore, the shift in the spatial structure of GL resulted in the exposure of more enzyme cleavage sites, making its digestion easier. The synergistic effect of US and free radical oxidation increased the loading of antioxidant molecules onto the covalent complexes, resulting in stronger free radical scavenging activity.

柔性粉碎是一种新型粉碎技术,利用高速流体(空气或其它介质)带动谷物与对应破碎面发生撞击,从而实现物料粉碎的效果.对柔性粉碎设备(JHRXF-01型)处理后的糯米粉特性进行对比分析,结果表明:经柔性粉碎后的糯米粉具有糊化度低、粘度值高、粒径分布均匀、淀粉破损率低、维生素B1保留率高等特点,能够显著改善汤圆、麻团等速冻米面制品的蒸煮油炸特性;柔性粉碎工艺和设备还具有省水、省电、出粉率高等特点,为谷物制粉工业增加了新的机遇.

Food adulteration is a serious problem all over the world. Establishing an accurate, sensitive and fast detection method is an important part of identifying food adulteration. Herein, a sequence-specific ladder-shape melting temperature isothermal amplification (LMTIA) assay was reported to detect soybean-derived components using proofreading enzyme-mediated probe cleavage (named Proofman), which could realize real-time and visual detection without uncapping. The results showed that, under the optimal temperature of 57 °C, the established Proofman–LMTIA method for the detection of soybean-derived components in dairy products was sensitive to 1 pg/μL, with strong specificity, and could distinguish soybean genes from those of beef, mutton, sunflower, corn, walnut, etc. The established Proofman–LMTIA detection method was applied to the detection of actual samples of cow milk and goat milk. The results showed that the method was accurate, stable and reliable, and the detection results were not affected by a complex matrix without false positives or false negatives. It was proved that the method could be used for the detection and identification of soybean-derived components in actual dairy products samples.

转基因作物给农民乃至社会带来巨大的效益,但其安全性备受争议,转基因食品的检测引发了学者的高度重视.重点介绍了几种常用的鉴别转基因食品的核酸检测技术,如基因芯片技术、PCR、环介导等温扩增(Loop-med-iated Isothermal Amplification,LAMP)、重组酶聚合酶扩增(Recombinase Polymerase Amplification,RPA)、交叉引物等温扩增(Cross Prime Amplification,CPA).对这些技术的原理、优缺点进行了总结并对其进行展望.提出梯型熔解温度等温扩增(Ladder-Shape Melting Temperature Isothermal Amplification,LMTIA)技术,推进核酸检测技术的研究及在转基因食品检测中的应用.在转基因食品的检测中,RT-PCR,LAMP,LMTIA等均能检出0.01％以下的含量,可用于定量检测,表明这些核酸技术在转基因食品的检测有很好的应用前景.

为了降低挂面的血糖指数(Glycemic Index,GI),将低GI原料(砂仁粉、黄芪粉、白扁豆粉、高直链玉米淀粉)、谷朊粉与小麦粉混配并制成挂面,以低GI挂面的质构特性、蒸煮特性和感官品质为指标进行单因素试验,在单因素试验的基础上,以GI和感官评分为响应值进行响应面试验.结果表明:对GI影响由大到小的因素依次为砂仁粉、黄芪粉、高直链玉米淀粉、谷朊粉的添加量;对感官评分影响由大到小的因素依次为砂仁粉、黄芪粉、谷朊粉、高直链玉米淀粉的添加量;低GI挂面的最佳配方为砂仁粉2.98％、黄芪粉3.08％、白扁豆粉3％、高直链玉米淀粉9.02％、谷朊粉6.02％、小麦粉75.90％,在此配方下制得挂面的GI为53.37、感官评分为83.7,符合低GI食品的范畴.因此,植物药材的添加可以降低挂面的血糖指数.

对芝麻在不同条件下进行焙炒,研究焙炒方式对芝麻酱品质的影响.分析了不同焙炒方式(油炒锅、微波炉、电磁转锅)和出料温度(170、180、190℃)下芝麻酱离心析油率、粒径、质构、风味物质和感官品质的变化.结果 表明:不同焙炒方式下芝麻酱的离心析油率变化显著,油炒锅焙炒的芝麻酱离心析油率最低,电磁转锅焙炒的芝麻酱离心析油率最高.电磁转锅将芝麻焙炒至170℃出料制得的芝麻酱D50最低,为33.73 μm.3个焙炒方式下芝麻酱的硬度、黏聚性和黏度均为油炒锅的最高,电磁转锅的最低.芝麻酱的主要风味物质为醛类、醇类、吡嗪类和烃类,相对含量基本超过10％,其中吡嗪类物质最多,相对含量为34.17％～75.44％.壬醛、1-辛烯-3-醇、2-乙基-3,5-二甲基吡嗪和2-戊基吡啶等风味物质存在于大多数芝麻酱中,而且相对气味活度值很高,说明它们是形成芝麻酱风味的主要物质.焙炒方式和出料温度对芝麻酱的感官均有显著影响,其中芝麻在油炒锅焙炒至180℃出料制得的芝麻酱感官最佳,得分最高,为90.82.

小麦中大部分的生物活性物质多聚集于糊粉层中,主要论述了小麦糊粉层的组成、分离技术、相关产品研究.大力开发糊粉层产品,能够改善人们的营养结构,促进民众健康水平,提升粮食利用率、延长小麦产业链.对小麦糊粉层的研究和开发利用,使其能够广泛应用于食品工业中.

为研究芝麻原料产地、品质特性对芝麻酱品质的影响,选取来自不同国别的10个黑白芝麻样品,对芝麻原料组分及芝麻酱的离心析油率、粒径、质构、感官品质和流变学特性进行分析.结果表明:不同产地芝麻原料的粗蛋白、粗脂肪、总糖、水分和灰分含量存在显著性差异,不同产地芝麻原料加工的芝麻酱品质特性也存在显著差异.芝麻酱的稳定性、质构特性、流变学特性与芝麻的水分、灰分、粗脂肪、蛋白质含量呈负相关,与总糖含量呈正相关;感官品质与灰分、总糖含量呈负相关,与粗脂肪和水分含量呈正相关,与粗蛋白含量极显著呈正相关.芝麻的粗脂肪含量和灰分含量是影响芝麻酱品质的重要因素.黑芝麻粗脂肪含量明显低于白芝麻,加工的芝麻酱质构特性、稳定性优于白芝麻酱,但感官品质劣势明显.国产芝麻加工的芝麻酱稳定性、质构特性、流变学特性较好,感官品质更优,这对发挥国产芝麻品质优势、提质增效、延长产业链条、促进产业发展具有重要意义.

为了研究老面对发酵面团风味物质与菌群动态变化的影响及两者间的相关性,对比添加和未添加老面的两种发酵面团,采用传统培养和高通量测序结合的方法进行微生物鉴定,通过内标法结合GC-MS法分析发酵过程中风味的变化,并对两者进行相关性分析.结果表明:传统培养中随发酵进行老面面团出现胶红酵母,其菌落总数比酵母面团高;高通量测序显示,物种丰度前10的菌属中,基于目水平,老面面团出现乳杆菌目、拟杆菌目且数量高于酵母面团;基于属水平,老面面团中出现较多的乳酸杆菌属;风味物质检测结果显示,共有124种挥发性成分被检出,其中起主导作用的是酯类、醇类、醛类等风味成分,并发现随时间的延长老面面团中酯类物质逐渐增多;对微生物及风味成分进行相关性分析,发现胶红酵母与醛类、酮类、酯类风味物质有较强的相关性.经传统老面复配制备出的发酵面团,可以缩短发酵时长,丰富面团整体风味,试验结果对工业化生产老面馒头的风味调控机制研究具有一定意义.

To explore the effect of saturated fatty acid carbon chain length on the structure and in vitro digestive properties of waxy wheat A and B starch-lipid complexes. Using waxy wheat A and B starch as the main raw materials, after being modified by compound enzymes, they were compounded with lauric acid, myristic acid, palmitic acid and stearic acid respectively, and the compound index (CI value), the solubility and swelling power, iodine absorption characteristics, crystal structure, fourier transform infrared spectroscopy and predicted glycemic index (pGI value) were investigated. The results showed that with the increase of carbon chain (12~18), the CI values of starch-lipid complexes of waxy wheat A and B decreased from 53.66% to 38.15%, and from 60.35% to 41.04%. The solubility and swelling power of starch-lipid complexes of waxy wheat A and B increased gradually with the increase of temperature and the number of carbon atoms. The solubility and swelling power of waxy wheat A starch-lauric acid at 90 ℃ were 1.99% and 3.34 g/g, the solubility and swelling power of waxy wheat B starch-lauric acid at 90 ℃ were 1.74% and 3.18 g/g respectively. Among the four lipid complexes, the complexes formed by waxy wheat starch A, B and lauric acid had relatively high crystallinity, reaching 25.37% and 23.50%, and their ratios at 1047/1022 cm−1 were also high, which were 0.993 and 0.989. Compared with the uncomplexed lipid-modified waxy wheat starch, the pGI values decreased significantly, from 47.63 to 36.61, and from 48.30 to 35.49 respectively. This study can provide a reference for the structure and in vitro digestion characteristics of starch-lipid complexes.

Background and Objectives The sticky surface of cooked noodles seriously reduces consumer acceptance. This study investigates the effects of 12 wheat flour samples with different farinograph and pasting characteristics on the texture, sensory properties, and surface tackiness of recooked frozen cooked noodles (FCNs). Findings The recooked FCNs made of flour sample 1# with long dough stability time (DST) and high farinograph quality number (FQN) had a low surface tackiness (411 g) and high evaluation score (87). Meanwhile, wheat flour (sample 12#) with high peak viscosity (PV) had a proper degree of starch gelatinization, which would bring a low surface tackiness to FCNs. FCNs (sample 1#) had a high water-holding capacity (T-21 = 0.14 ms) and low unbound water content (A(23) = 1.38%), and they had a dense internal gluten network structure. Conclusions The dense structure formed by protein and starch contributed to reducing the surface tackiness of FCNs after recooking and storing. Noodles factories should choose wheat flour which has long DST, high FQN, and high PV as raw material when producing FCNs. Significance and Novelty This study provides important information on choosing wheat flours suitable for making FCNs of high quality.