Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase
作者：
Xiao, Fan;Zhang, Xu;Niu, Meng* ;Xiang, Xiaoqing;Chang, Yidan;...
期刊：
LWT ,2021年137:110427 ISSN：0023-6438
通讯作者：
Niu, Meng;Tang, Cuie
作者机构：
[Xiang, Xiaoqing; Xiao, Fan; Rong, Jianhua; Niu, Meng; Zhang, Xu; Xiong, Licheng; Chang, Yidan; Zhao, Zizhu; Tang, Cuie; Zhao, Siming] Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.;[Wu, Yue] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Prod Deep Proc, 498 South Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Niu, M; Tang, CE] H;Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.
关键词：
Cellulose;Deterioration;Food products;Glucose;Glucose sensors;Water supply systems;Accelerating effect;Arabinoxylans;Bound waters;Development time;Ferulic acids;Protein secondary structure;Water availability;Water distributions;Glucose oxidase;Bound Water;Cellulose;Components;Degradation;Development;Glucose;Gluten;Stability
摘要：
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous ferulic acid (FA) was also added together with AX. GOX was included in both straight grade flour (SGF) dough and bran components containing dough. Bran components reduced the dough density and interfered protein polymerization in bread dough. AX caused more deterioration in gluten development than cellulose owing to its higher water competing ability with gluten. Inclusion of free FA induced a weaker gluten network probably because of its accelerating effect of dough breakdown. Moreover, GOX improved dough porosity and increased dough development time and stability. GOX stabilized protein secondary structure by increasing α-helix and β-sheet conformation and enhanced water availability to gluten by promoting the proportion of less-tightly bound water. Cellulose resulted in smaller enhancement of dough strength after GOX addition, for instance, half of the increase in dough stability compared to AX. Briefly, AX showed more interference with gluten formation than cellulose. Although the function was disturbed in bran component containing dough, GOX still improved the strength and structure of gluten. © 2020 Elsevier Ltd
语种：
英文
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糙米蛋糕血糖生成指数变化研究
作者：
陈艳;龚莎娜;吴跃
期刊：
食品研究与开发 ,2020年41(11):160-164 ISSN：1005-6521
作者机构：
中南林业科技大学食品科学与工程学院,稻谷及副产品深加工国家工程实验室,湖南长沙410004;[吴跃; 陈艳; 龚莎娜] 中南林业科技大学
关键词：
糙米蛋糕;面粉蛋糕;血糖生成指数;饱腹感指数;低血糖产品
摘要：
将糙米蛋糕与市售面粉蛋糕对比,分析糙米蛋糕的热量和营养成分。以葡萄糖为基准,市售面粉蛋糕为对照,通过10名（男女各5名）20岁左右的在校大学生,采用指尖釆血血糖测定法,检测每种样品食用后120 min内各时间点的体内血糖水平及饱腹感水平,最后计算得到二者血糖生成指数（glycemic index,GI）和饱腹感指数（satiety index,SI）。得到糙米蛋糕和市售面粉蛋糕的平均GI值分别为21.30和45.41,平均SI值分别为53.53和44.68。结果表明,糙米蛋糕GI值显著低于市售面粉蛋糕,而糙米蛋糕SI值高于市售面粉蛋糕,说明糙米蛋糕是一种低血糖生产指数的产品,适合于低脂、低糖人群食用,此结果也为糙米制品开发提供了一个新方向。
语种：
中文
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Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols
作者：
Wu, Yue;Niu, Meng* ;Xu, Hongli
期刊：
LWT ,2020年118:108796 ISSN：0023-6438
通讯作者：
Niu, Meng
作者机构：
[Wu, Yue] Cent South Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Deep Proc, Coll Food Sci & Engn, 498 South Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.;[Niu, Meng] Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.;[Xu, Hongli] Adm Market Regulat Tangyin Cty, Anyang 456150, Henan, Peoples R China.
通讯机构：
[Niu, Meng] H;Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.
关键词：
Freezing;Gelation;Granulation;Sodium chloride;Stability;Tea;Thawing;Thermodynamic properties;Thermodynamics;Freeze-thaw stability;Green tea polyphenols;Pasting behavior;Peak temperatures;Rheological property;Rice starch;Starch chain;Starch granules;Starch
摘要：
In order to interpret the mechanism underlying the changes in rice flour (RF), rice starch (RS), and their gels after green tea polyphenols (GTPs) addition, the pasting, thermodynamic, gel rheological attributes, and freeze-thaw stability of brown, refined RF, and RS were studied. GTPs reduced all pasting attributes of brown, refined RF, and RS mainly due to the building of the cross-linking between starch granule and GTPs. It also decreased the peak temperature and gelatinization enthalpy of RF and RS by facilitating the hydration of starch granules. The retrogradation degree after storage was reduced as well by GTPs, showing the inhibition on the long-term retrogradation of RF and RS. GTPs induced more reductions in G′ than in G″, and greater changes in RS than in RF. Moreover, GTPs improved the freeze-thaw stability of RF and RS gel. The addition of NaCl or sucrose showed certain impacts on these physical properties of rice flour or gel by interfering the cross-linking between GTPs and starch chain. Briefly, apart from starch, GTPs could remarkably influenced the pasting and thermodynamic attributes of brown and refined RF, it was proven a promising alternative in inhibiting the retrogradation and enhancing the freeze-thaw stability in rice-based products. © 2019 Elsevier Ltd
语种：
英文
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Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
作者：
Chen, Yan* ;Wu, Yue;Fu, Jie;Fan, Qinghan
期刊：
Journal of Cereal Science ,2020年95:103086 ISSN：0733-5210
通讯作者：
Chen, Yan
作者机构：
[Fu, Jie; Wu, Yue; Fan, Qinghan; Chen, Yan] Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Chen, Yan] C;Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Acrylamide;Butter cookie;Rice flour;Wheat flour
摘要：
Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 °C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and ΔE values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 μg/kg, followed by cookies based on brown rice flour (ND to 450 μg/kg), white wheat flour (155 μg/kg to 661 μg/kg), and whole wheat flour (306 μg/kg to 982 μg/kg). Considerably lower AcA levels were found in the rice flour-based cookies than in the wheat flour-based cookies, as well as in the milled flour-based cookies than in the whole-grain cookies. Although the flour source was considered to play a primary role in determining the AcA content, AcA content was apparently not dependent on the quantities of reducing sugars and free asparagine in the starting raw flour and cookies during baking. In summary, given its reducing potential for AcA formation, rice flour could be used in the production of cookies safe from heat-induced contaminants. © 2020 Elsevier Ltd
语种：
英文
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Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase
作者：
Wang, Meng;Zhao, Zizhu;Niu, Meng* ;Zhao, Siming;Jia, Caihua* ;...
期刊：
LWT ,2020年133:109894 ISSN：0023-6438
通讯作者：
Niu, Meng;Jia, Caihua
作者机构：
[Niu, M; Jia, Caihua; Niu, Meng; Zhao, Zizhu; Wang, Meng; Zhao, Siming] Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.;[Wu, Yue] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Lab Rice & Prod Deep Proc, 498 South Shaoshan Rd, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Niu, M; Jia, CH] H;Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan St, Wuhan 430070, Hubei, Peoples R China.
关键词：
Cellulose;Food products;Polymerization;Chain structure;Cross-linking ability;Development time;Thermo-mechanical;Thermo-mechanical behaviors;Transglutaminases;Water availability;Water transition;Proteins;Cellulose;Components;Development;Gluten;Polymerization;Proteins;Stability;Water
摘要：
The effects of bran components such as cellulose, arabinoxylan (AX), and ferulic acid (FA), and transglutaminase (TG) on the thermomechanical attributes and protein polymerization of bread dough were investigated. Bran components prolonged development time and decreased dough stability, while TG increased the two attributes mainly attributed to its cross-linking ability on gluten proteins. Both AX and TG decreased the setback and hot-gel stability, probably because of the interaction with starch chains that restricted the recrystallization and amylose exudation. Cellulose and AX reduced the elastic and viscous moduli of bread dough, and AX induced more reductions than cellulose. AX fortified with FA caused more water transition from the bound state to the free state than cellulose and AX. TG enhanced the water availability to gluten and resulted in a strengthened gluten network. Briefly, AX exerted more interference with gluten development due to the chain structures and higher water binding ability. TG improved dough strength, but its function could be interfered with by bran components. The study interpreted the interactions between bran components, TG, and gluten protein in bread dough and provided an important experimental basis for the development of bran-containing products. © 2020 Elsevier Ltd
语种：
英文
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Metabolites analysis for cold-resistant yeast (Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince
作者：
Xu, Lina;Guo, Weidan;Liu, Weicong;Fu, Xiangjin* ;Wu, Yue;...
期刊：
Food Chemistry ,2020年303:125368 ISSN：0308-8146
通讯作者：
Fu, Xiangjin
作者机构：
[Guo, Weidan; Luo, Feijun; Liu, Weicong; Wu, Yue; Fu, Xiangjin; Xu, Lina; Xu, Youzhi] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
通讯机构：
[Fu, Xiangjin] C;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.
关键词：
2-phenylethanol (PubChem CID: 6054);Allose (PubChem CID: 439507);Antioxidant;Arabinose (PubChem CID: 5460291);Bio-preservative;Cedrol (PubChem CID: 65575);Cold-resistant;Dulcitol (PubChem CID: 11850);Erythritol (PubChem CID: 222285);Glycerol (PubChem CID: 753);Isolongifolene (PubChem CID: 11127402);Lipid oxidation;Mannobiose (PubChem CID: 152109);Metabolite;Threose (PubChem CID: 439665);Thymol-glucoside (PubChem CID: 88687);Turanose(PubChem CID: 5460935);Wickerhamomyces anomalus;Xylitol (PubChem CID: 6912);ridine(PubChem CID: 6029)
摘要：
The effect of eight cold-resistant yeast strains (J3, J7, J8, J9, J12, J15, J18, and J25) of Wickerhamomyces anomalus on the lipid oxidation of cold stored fish mince (4 degrees C) were investigated. And the metabolites of these yeast were determined with gas chromatography-mass spectrometry. These strains could effectively inhibit the increase of hydroperoxides value (p<0.05), and the inhibiting rate was positively correlated with the content of isolongifolene, xylitol, turanose, thymol-glucoside, and uridine. Especially, the J3, J7, J8, J9, J12, and J18 could eliminate a large part of thiobarbituric acid reactive substances (TBARS) (p<0.05), the eliminating rate was proportionate to the aldehyde dehydrogenase activity. Several bacteriostatic metabolites were detected: thymol-glucoside, 2-phenylethanol, cedro, and 2,4-bis (1,1-dimethylethyl) phenol. In addition, W. anomalus produced many metabolites with fruit and floral notes. In conclusion, cold-resistant W. anomalus strains own antioxidant activity were potential new bio-preservatives in the cold storage of muscle products.
语种：
英文
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蒸谷米快速浸泡工艺研究
作者：
朱惠萱;甄思宇;吴跃
期刊：
粮食与油脂 ,2020年33(01):72-74 ISSN：1008-9578
作者机构：
中南林业科技大学食品科学与工程学院,稻谷及副产品深加工国家工程实验室,湖南长沙 410004;[吴跃; 甄思宇; 朱惠萱] 中南林业科技大学
关键词：
蒸谷米;快速浸泡;物理方法;生物方法
摘要：
研究不同浸泡工艺包括温度-时间、微波、酸碱溶液、低浓度乙醇、酶对稻谷吸水率的影响,结合蒸谷米外观品质及米饭质构分析,筛选有效的快速浸泡工艺。结果表明,在稻谷∶水为1∶1（g/m L）、温度60～70℃、浸泡4～5 h时,便达到浸泡工艺要求,吸水率达到30%;能显著提高稻谷吸水率的方法是质量比5%的纤维素酶浸泡4 h,吸水率达30.07%;能显著缩短浸泡时间方法是5 min、700 W微波浸泡,吸水率为31.69%。且2种浸泡工艺对蒸谷米的外观品质和米饭质构无不良影响,有望作为蒸谷米快速浸泡工艺进行应用。
语种：
中文
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基于高通量测序技术分析朝鲜族传统米酒及其酒曲中微生物群落多样性
作者：
宁亚丽;吴跃;何嫱;徐帅哲;陈艳
期刊：
食品科学 ,2019年40(16):107-114 ISSN：1002-6630
作者机构：
中南林业科技大学食品科学与工程学院,稻谷及副产物深加工国家工程实验室,湖南 长沙 410004;[吴跃; 陈艳; 徐帅哲; 宁亚丽; 何嫱] 中南林业科技大学
关键词：
朝鲜族米酒;酒曲;微生物群落多样性;高通量测序
摘要：
以吉林延边朝鲜族地区酒曲及其发酵后粗滤和精滤米酒为研究对象,分别采用Illunina MiSeq、Illunina HiSeq高通量测序平台对朝鲜族传统米酒及其酒曲中细菌16S rDNA V3区和真菌ITST1区进行测序,分析其微生物群落结构多样性。结果表明,本次测序深度有效地覆盖其微生物种类,酒曲及米酒中细菌和真菌有丰富多样性;与酒曲相比,米酒中微生物群落结构存在显著差异,粗滤、精滤米酒间微生物群落结构具有一定相似性。在属水平下,酒曲和米酒样品中共鉴定出147个细菌物种,酒曲中优势菌种为假单胞菌属(Pseudomonas)(5.00%)、肠杆菌属(Enterobacter)(4.28%),2种米酒中优势菌均为乳杆菌属(Lactobacillus)(粗滤米酒3.72%、精滤米酒7.73%)和肠杆菌属(粗滤米酒6.31%、精滤米酒4.41%);在种水平下,真菌菌属共鉴定出12个物种,酒曲中优势菌为普鲁蓝久浩酵母(Guehomyces pullulans)(10.22%),2种米酒中优势菌均为酿酒酵母(Saccharomyces cerevisiae)(粗滤米酒49.48%、精滤米酒81.52%)和伯顿丝孢毕赤酵母(Hyphopichia burtonii)(粗滤米酒29.47%、精滤米酒6.43%)。
语种：
中文
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Inactivation of Soybean Bowman-Birk Inhibitor by Stevioside: Interaction Studies and Application to Soymilk.
作者：
Liu, Chun;Luo, Lijuan;Wu, Ying;Yang, Xiaoquan;Dong, Jie;...
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2019年67(8):2255-2264 ISSN：0021-8561
通讯作者：
Lin, Qinlu
作者机构：
[Dong, Jie; Luo, Feijun; Liu, Chun; Luo, Lijuan; Wu, Ying; Lin, Qinlu] Ctr South Univ Forestry & Technol, Sch Food Sci & Engn, Hunan Key Lab Proc Food Special Med Purpose, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Yang, Xiaoquan] South China Univ Technol, Sch Food Sci & Engn, Res & Dev Ctr Food Prot, Guangzhou 510640, Guangdong, Peoples R China.;[Dong, Jie] Cent S Univ, Xiangya Sch Pharmaceut Sci, Changsha 410013, Hunan, Peoples R China.;[Zou, Yuan] South China Agr Univ, Sch Food Sci, Guangzhou 510642, Guangdong, Peoples R China.;[Shen, Yingbin] Jinan Univ, Sch Sci & Engn, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Ctr South Univ Forestry & Technol, Sch Food Sci & Engn, Hunan Key Lab Proc Food Special Med Purpose, Natl Engn Lab Rice & Byprod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Sugar (sucrose);inactivation;interaction;Soy milk;soybean Bowman?Birk inhibitor;Steviosides;Hydrogen bonds;Bowman Birk inhibitor;food additive;glucoside;kaurane derivative;stevioside;sweetening agent;chemistry;kinetics;molecular docking;soybean;soybean milk;Diterpenes, Kaurane;Food Additives;Glucosides;Kinetics;Molecular Docking Simulation;Soy Milk;Soybeans;Sweetening Agents;Trypsin Inhibitor, Bowman-Birk Soybean
摘要：
In this work, the interaction of the soybean Bowman-Birk inhibitor (BBI) with stevioside (STE) was studied by stopped-flow-fluorescence and molecular docking. STE's inactivation of protease-inhibitor activities in soymilk and the influence of STE addition on the sensory character of soymilk were also evaluated. The results indicate that STE binds BBI with a binding constant (K a ) of 3.38 × 10 5 L mol -1 to form a 1:1 complex. The docking study reveals that two hydrogen bonds are formed between the side-chain of Lys16 (reactive site 1) of BBI and the glucose-ring hydroxyl groups of STE, which may block BBI from contacting trypsin and thus deactivate the trypsin-inhibitor activity (TIA) of BBI. Moreover, the residual TIA in soymilk could also be inactivated by STE. A mixture of 159 mg/L STE and 60 g/L sucrose could be used for sweetening soymilk without affecting the sensory characteristics when compared to a reference product sweetened with 9% sucrose. © 2019 American Chemical Society.
语种：
英文
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Investigating the Bioaccessibility and Bioavailability of Cadmium in a Cooked Rice Food Matrix by Using an 11-Day Rapid Caco-2/HT-29 Co-culture Cell Model Combined with an In Vitro Digestion Model
作者：
Lv, Qian;He, Qiang;Wu, Yue* ;Chen, Xi;Ning, Yali;...
期刊：
Biological Trace Element Research ,2019年190(2):336-348 ISSN：0163-4984
通讯作者：
Wu, Yue
作者机构：
[Lv, Qian; Wu, Yue; He, Qiang; Ning, Yali; Chen, Yan] Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.;[Chen, Xi] Acad State Adm Grain, 11 Baiwanzhuang St, Beijing 100037, Peoples R China.
通讯机构：
[Wu, Yue] C;Cent South Univ Forestry & Technol, Food Sci & Engn Coll, Natl Engn Lab Rice & By Prod Deep Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Bioaccessibility;Bioavailability;Caco-2/HT-29 cells;Cadmium (Cd);Co-culture;Cooked rice
摘要：
Investigating the bioaccessibility and bioavailability of Cd based on real contaminated cooked rice matrixes helps establish an accurate risk assessment method and effectively reduce the digestion and absorption of Cd. An 11-day in vitro rapid Caco-2/HT-29 co-culture cell model was used to establish and evaluate the simulation of the absorption and transport of Cd in the small intestine with a 70:30 Caco-2/HT-29 co-culture ratio and 1.0 mmol L(-1) butyric acid as a differentiation inducer. The bioaccessibility and bioavailability of Cd in cooked rice were studied using the cell model combined with an in vitro digestion model. The bioaccessibility of Cd of each of the three cooked rice samples was significantly higher in the gastric phase (59.04-80.23%) than in the gastrointestinal phase (37.14-52.93%). Despite the extension of the digestion time of the gastrointestinal phase, no significant difference was found among the time points. Results demonstrated that the amount of undigested residue, not the level of Cd contamination, significantly contributed to the bioaccessibility of Cd, which was affected by pH or ion. The absorption rate of Cd (25.08% +/- 3.05%) was greater than the values obtained using the pure Caco-2 cell models. The bioavailability of Cd (8.29% +/- 1.95%) was almost similar to that of Zn(2+) (6.66% +/- 1.41%) in the cooked rice matrix, indicating that the intestinal epithelium expressed a strong absorptive capacity of Cd during the absorption of essential metallic elements. The 11-day rapid Caco-2/HT-29 co-culture cell model combined with the in vitro digestion model was an efficient tool for studying the bioaccessibility and bioavailability of Cd or other substances in a food matrix to further investigate mechanistic steps and screen a broad set of food matrix factors.
语种：
英文
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鱼露特征香气及增香微生物研究进展
作者：
贺海翔;徐莉娜;付湘晋;吴跃;张琳;...
期刊：
食品安全质量检测学报 ,2018年9(8):1776-1781 ISSN：2095-0381
作者机构：
[贺海翔] 湖南宏兴隆湘莲食品有限公司;中南林业科技大学食品科学与工程学院;[吴跃; 徐莉娜; 付湘晋; 丁玉琴; 张琳] 中南林业科技大学
关键词：
鱼露;香气活性物质;微生物;氨基酸代谢
摘要：
鱼露风味浓郁、独特,是部分地区传统调味品。传统鱼露发酵周期过长及含盐量太高限制其发展;但低盐、速酿鱼露存在香气不足的缺陷。通过添加增香微生物加快鱼露香气形成或改善鱼露香气是提高鱼露品质的重要方法。本文综述了鱼露香气物质常用的检测、鉴定方法,归纳获得21种鱼露中最主要的特征香气物质,总结了10株改善鱼露香气的微生物,基于微生物氨基酸代谢途径,分析了鱼露部分特征香气物质产生机制,以期为鱼露品质改善提供参考。
语种：
中文
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Caco-2细胞肠吸收模型在食品科学领域应用研究进展
作者：
吕倩;吴跃;林亲录;何嫱
期刊：
粮食与油脂 ,2018年31(5):14-17 ISSN：1008-9578
作者机构：
稻谷及副产物深加工国家工程实验室,中南林业科技大学食品科学与工程学院,湖南长沙 410004;[吴跃; 何嫱; 吕倩; 林亲录] 中南林业科技大学
关键词：
Caco-2细胞;肠吸收模型;研究进展;食品科学
摘要：
综述了Caco-2细胞肠吸收模型的局限和改进方法,主要从几个不同方面介绍了其近年来在食品科学领域的应用研究进展。
语种：
中文
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表没食子儿茶素没食子酸酯对米饭中污染物镉的肠吸收转运的影响
作者：
何嫱;吕倩;吴跃;林亲录;贾红玲;...
期刊：
食品科学 ,2018年39(21):129-134 ISSN：1002-6630
作者机构：
[何嫱; 吕倩; 吴跃; 林亲录; 贾红玲; 宁亚丽] 中南林业科技大学食品科学与工程学院, 稻谷及副产品深加工国家工程实验室, 湖南, 长沙, 410004
关键词：
镉;米饭;表没食子儿茶素没食子酸酯;Caco-2/HT-29细胞共培养;吸收转运率
摘要：
近年随着水体和土壤污染的加剧,我国大米镉污染的形势也愈发严峻。人体的镉暴露途径主要是膳食,镉消化后主要在机体内的小肠部位吸收。本研究首先测定大米及蒸煮米饭中污染物镉的含量,利用已建立的体外口腔-胃-肠消化模型来测定米饭消化后镉的生物可给性,最后采用Caco-2/HT-29细胞共培养肠吸收模型来研究表没食子儿茶素没食子酸酯((-)-epigallocatechin-3-gallate,EGCG)干预对米饭中镉吸收转运率的影响。结果表明:胃消化2 h的生物可给性为(73.58±1.92)%,肠消化7 h的生物可给性为(36.29±1.25)%;EGCG干预后米饭消化液中镉的吸收转运率显著降低,与对照组相比,21.82 μmol/L和43.64 μmol/L EGCG使镉的吸收转运率分别降低了5.56%和13.89%,该研究为镉暴露地区人群的膳食策略提供了新的思路。
语种：
中文
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籼米糊化特性与碾磨程度的相关性分析
作者：
He, Caijun;Li, Yi;Wu, Yue;Lin, Qinlu;Lü...
期刊：
食品科学 ,2017年38(11):59-63 ISSN：1002-6630
通讯作者：
Wu, Yue(wuyuejn@163.com)
作者机构：
[He, Caijun; Li, Yi; Wu, Yue; Lin, Qinlu; 吕倩; Jia, Hongling] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004
关键词：
籼米;碾磨程度;糊化特性;相关性
摘要：
以3种商业化籼米为原料,采用快速黏度分析仪研究了不同碾磨程度条件下样品的糊化特性变化趋势,分析了样品糊化特性与碾磨程度的相关性。结果表明:随着碾磨时间的延长即碾磨程度的增加,3种籼米的峰值黏度、最低黏度、衰减值、最终黏度和糊化温度均呈现一致的规律性变化:峰值黏度、最低黏度、衰减值和最终黏度呈上升趋势,糊化温度呈下降趋势,且均在碾磨0~30 s的范围内变化幅度最大。3种籼米淀粉峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间和糊化温度变化范围分别为2 053.00~3 588.00、1 006.33~1 801.33、 1 055.67~1 876.67、2 087.67~2 888.33、991.67~1 566.33 mPa·s、5.62~6.09 s、71.83~75.60 ℃。相关性分析表明,碾磨程度与峰值黏度、最低黏度、衰减值、最终黏度呈极显著正相关(P<0.01),与糊化温度呈极显著负相关(P<0.01)。快速黏度分析仪测定的糊化特性或许可以作为指示大米碾磨程度的新物性量化指标,用于指导生产实践。
语种：
中文
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大米主食制品中污染物镉的体外消化释放研究
作者：
吕倩;李欣;吴跃;林利忠;林亲录
期刊：
中国粮油学报 ,2017年32(11):1-7 ISSN：1003-0174
通讯作者：
Wu, Y.
作者机构：
[Lü Q.; 李欣; 吴跃; 林利忠; 林亲录] College of Food Science and Engineering National Engineering, South Central Forestry S&T University, Laboratory for Rice and By-Product Deep Processing, Changsha, 410004, China
通讯机构：
College of Food Science and Engineering National Engineering, South Central Forestry S&T University, Laboratory for Rice and By-Product Deep Processing, Changsha, China
关键词：
大米;主食;镉;体外;消化释放
摘要：
对含污染物镉的大米主食样品米饭和米线进行体外模拟消化,采用石墨炉原子吸收分光光度法(GF-AAS)对样品中镉进行定量检测。口腔阶段镉释放率:生大米原料粉(34.85%) >米线(5.69%) >米饭(0%);胃阶段释放率:米饭(74.51%) >米线(71.62%) >生大米原料粉(0%);小肠阶段中的最大释放率为:4 h时生大米原料粉(60.19%) >7 h时米线(45.35%) >5 h时米饭(37.06%)。结果表明:不同大米主食样品在不同消化阶段中污染物镉的消化释放有显著差异,已消化释放出的镉在不同时间和消化部位还会被重新吸附结合,使镉释放率增加又降低;在小肠1~3 h消化时间下,米饭中镉消化释放率显著大于米线样品,而小肠消化>3h后,则相反。该研究结果可作为大米及制品中污染物镉生物可给性的研究基础,为进步合理食用和风险暴露评估提供参考。
语种：
中文
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米糠贮藏时间对米糠不溶性膳食纤维功能性质的影响
作者：
付旭恒;吴伟;吴晓娟;何莉媛;杨英;...
期刊：
中国油脂 ,2017年42(7):84-87 ISSN：1003-7969
作者机构：
[付旭恒; 吴伟; 吴晓娟; 何莉媛; 杨英; 吴跃] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 长沙, 410004
关键词：
米糠;贮藏;米糠不溶性膳食纤维;功能性质
摘要：
以新鲜米糠为原料,分别贮藏0、1、3、5、10 d稳定化和脱脂后制备米糠不溶性膳食纤维,研究米糠贮藏时间对米糠不溶性膳食纤维功能性质的影响。结果表明:随着米糠贮藏时间的延长,米糠不溶性膳食纤维的持水性、持油性、阳离子交换能力和吸附胆酸钠能力先上升后下降,分别在新鲜米糠贮藏1、3、1 d和3 d达到最大值,分别为4.75 g/g、4.10 g/g、0.39 mmol/g和42.54 mg/g。随新鲜米糠贮藏时间的延长,米糠不溶性膳食纤维的结合水力逐渐下降,膨胀力无显著性变化,粉体亮度先上升后下降。研究表明米糠短期贮藏可以改善米糠不溶性膳食纤维的部分功能性质,而长期贮藏会引起米糠不溶性膳食纤维功能性质的下降。
语种：
中文
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糙米发芽前后营养成分的变化及其对发芽糙米糊化特性的影响
作者：
吴晓娟;从竞远;吴伟;吴跃
期刊：
食品科学 ,2017年38(18):67-72 ISSN：1002-6630
通讯作者：
Wu, Wei(foodwuwei@126.com)
作者机构：
[吴跃; 吴伟; 从竞远; 吴晓娟] National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, China
关键词：
发芽糙米;糙米品种;营养成分;糊化特性
摘要：
选用24个糙米品种为原料制备发芽糙米,研究发芽过程中主要营养成分的变化,以及营养成分变化对发芽糙米糊化特性的影响。结果表明,糙米发芽后,总淀粉含量极显著下降(P<0.01),可溶性蛋白、纤维素和 γ-氨基丁酸的含量极显著上升(P<0.01),直链淀粉、总蛋白和粗脂肪含量变化不显著(P>0.05)。发芽糙米峰值黏度、最低黏度、最终黏度和回生值与直链淀粉含量呈极显著的正相关(P<0.01),与支链淀粉含量、支链淀粉/直链淀粉呈极显著的负相关(P<0.01);峰值时间也与直链淀粉含量呈极显著的正相关(P<0.01),与支链淀粉、支链淀粉/直链淀粉呈显著负相关(P<0.05)。此外,发芽糙米峰值黏度与总蛋白含量呈极显著的负相关(P<0.01),最低黏度、最终黏度和回生值也与总蛋白的含量呈显著负相关(P<0.05)。
语种：
中文
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鱼肉代谢物组学分析方法建立及在新鲜度评价上的应用
作者：
付湘晋;刘薇丛;徐友志;丁玉琴;吴伟;...
作者机构：
[付湘晋; 刘薇丛; 徐友志; 丁玉琴; 吴伟; 吴跃] 中南林业科技大学食品科学与工程学院
会议名称：
中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛
会议时间：
2017-11-08
会议地点：
中国江苏无锡
关键词：
白鲢鱼;代谢物组;新鲜度;气相-质谱;特征标记物
摘要：
目的:采用气相色谱-串联四极杆飞行时间质谱(GC/Q-TOF MS)建立白鲢鱼肉的代谢物组学分析方法,并将其应用于冷藏白鲢鱼新鲜度评价。方法:取白鲢鱼背脊白肉为样品,甲醇-水(1:1)为提取溶剂,甲氧胺盐酸盐-吡啶60℃肟化1 h,N-甲基-N-三甲基硅基三氟乙酰胺-三甲基氯硅烷(MSTFA-TMCS,99:1)70℃硅烷化衍生1 h,离心,取上清液用于GC/Q-TOF MS分析。结果:选取7种代
语种：
中文
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抗老化剂抑制发芽糙米粉老化的研究
作者：
吴晓娟;从竞远;吴跃;吴伟
期刊：
食品与机械 ,2016年32(10):30-34 ISSN：1003-5788
作者机构：
[吴晓娟; 从竞远; 吴跃; 吴伟] 中南林业科技大学食品科学与工程学院, 稻谷及副产物深加工国家工程实验室, 湖南, 长沙, 410004
关键词：
发芽糙米粉;抗老化剂;硬度;感官品质
摘要：
通过在发芽糙米粉中添加不同比例的抗老化剂,模拟熟化糙米食品的老化过程,研究抗老化剂对抑制发芽糙米粉老化作用的影响。在单因素试验基础上应用响应面分析不同抗老化剂抑制发芽糙米粉老化的交互作用,结果表明,谷朊粉添加量6.3%、瓜尔豆胶添加量0.4%、单甘酯添加量0.7%时,协同抗老化效果最佳,此时硬度值最低为3 312 g,感官评分为89分。相比于单一抗老化剂,复合抗老化剂能更有效地抑制发芽糙米粉的老化回生。
语种：
中文
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湿法消解条件对大米中镉定量检测的影响
作者：
李欣;吴跃;周文化;邹宇平
期刊：
粮食与油脂 ,2016年29(6):82-84 ISSN：1008-9578
作者机构：
中南林业科技大学食品科学与工程学院，稻谷及副产物深加工国家工程实验室，湖南长沙 410004;[吴跃; 李欣; 邹宇平; 周文化] 中南林业科技大学
关键词：
镉;大米;湿法消解;石墨炉原子吸收光谱法
摘要：
大米中重金属镉（Cd）的定量检测具有重要现实意义。以三种不同镉含量梯度的大米为研究对象,以湿法消解的消解液类型、是否进行赶酸操作和消解时间为研究内容,采用石墨炉原子吸收光谱法对大米中的Cd含量进行测定,确定10 m L HNO_3＋10 m L H_2O_2＋4滴H_2SO_4对浸泡过夜的1 g样品进行5 h赶酸消解后可准确、快速、简便、相对安全地定量检测大米中的镉。
语种：
中文
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