Physico-chemical properties, adsorption capacity and anti-oxidization of lignin and cellulose separated from mung bean skin by deep eutectic solvent treatment.

Background: The health function of mung bean skin is closely related to its physico-chemical and physiological properties. However, current research ignores the interaction of the physico-chemical and physiological properties of mung bean skin lignin, mung bean skin cellulose and homologous mung bean skin.

Results: The extraction of lignin and cellulose from mung bean skin was conducted using a deep eutectic solvent based on choline chloride-lactic acid.

Supernormal Stimulus Begging Calls of Brood-Parasitic Nestlings Depress the Parental Care in an Uncommon Host.

During the nestling period, brood-parasitic birds stimulate host parents to provide food through complex visual and auditory signals, including emitting supernormal stimuli in the form of begging calls to increase the feeding frequency. However, whether the begging calls of brood-parasitic nestlings act as a universal type of supernormal stimulus signal and their effects on less common host species still require further research. In this study, we used playback recordings to verify the impact of the begging calls of Common Cuckoo () nestlings on the parental care behavior of host Barn Swallow () parents.

Effects of sodium pyrophosphate on moisture characteristics and texture evolution of indica rice gel during short-term retrogradation at low-temperature.

Starch retrogradation is a common phenomenon of quality deterioration in indica rice gel (IRG)-based products, and is closely related to the state and dynamic behavior of water molecules in the system. This research investigated how tetrasodium pyrophosphate (TSPP) delayed IRG retrogradation during short-term low-temperature storage. The texture analyzer, LF-NMR, FTIR, XRD and SEM were used to elucidate the moisture characteristics, texture parameters, and starch inner conformational changes from macroscopic properties to microstructural perspectives.

Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough.

Background: Given the composition of rice and its lack of gluten proteins, rice flour fails to form a cohesive and elastic dough when mixed directly with water. Consequently, many rice products rely on rice sheets (RS) made by rolling cooked rice dough. Limited research exists on how the rolling process impacts the properties and structure of cooked indica rice dough.

Effect of rice storage proteins on the physicochemical properties of indica rice during after-ripening.

The processing quality of indica rice stabilizes after a period of post-harvest storage known as after-ripening, during which proteins play an important role according to our previous research. The present study investigated the effects of rice storage proteins (RSPs) on the physicochemical properties of after-ripening rice, employing protein analysis, rapid viscosity analyzer, hydration properties assessment, morphological analysis and fourier transform infrared spectroscopy (FTIR). The results indicated that the crude protein content remained relatively unchanged during after-ripening, while the band intensities of 13 kDa and 20 kDa protein subunits increased with increasing storage time.

Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice.

Lactic acid bacteria (LAB) fermentation can enhance the quality and flavor characteristics of fruit juice. Herein, the impact of individual Lactiplantibacillus plantarum subsp. plantarum (L.

The Physicochemical Properties and Structure of Mung Bean Starch Fermented by .

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different , were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes.

Preparation and characterization of microcrystalline cellulose from rice bran.

Background: Rice bran, a by-product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran.

Rheological properties of indica rice determined by starch structure related enzymatic activities during after-ripening.

The processing quality of indica rice must undergo ripening after harvest to achieve stability and improvement. However, the mechanism underlying this process remains incompletely elucidated. Starch, the predominant component in indica rice, plays a crucial role in determining its properties.

Production and characterization of recrystallized linear α-glucans at different temperatures for controllable thermostability and digestibility.

Molecular structure of linear α-glucans (LAGs) and crystallization temperature have great effects on the thermostability and digestibility of recrystallized LAGs, but the recrystallization behaviors of LAGs in response to temperature remain unclear. Here LAGs with different lengths were prepared from amylopectin via chain elongation and debranching. Recrystallization of LAGs at 4 °C yielded B-type crystalline structure with relative crystallinity ranged from 23.

Physicochemical Properties of the Rice Flour and Structural Features of the Isolated Starches from Saline-Tolerant Rice Grown at Different Levels of Soil Salinity.

Three varieties of saline-tolerant rice were grown in soils with salinities of 0.0-0.6% (w/w).

Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with .

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter.

Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles.

This study isolated four strains of Bacillus from slimy fresh rice noodles (FRN) and preliminary identified them as B. cereus, B. amyloliquefaciens, B.

Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains.

Whole grains (WGs) contain a variety of bioactive components and have a proven role in the control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake of WGs in the diet. Extrusion is a versatile and advanced technology that is often used to develop foods with high nutritional and sensory quality.

Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China.

To clarify the discrepancy in characteristic flavor and bacteria composition of 10 fresh fermented rice noodles from southern China, the volatile and bacteria composition were determined by headspace-gas chromatography ion mobility spectrometry and 16SrRNA sequencing methods. The potential relationship between volatile compounds and bacterial composition has also been further revealed using spearman's correlation analysis. The contents of proximate composition, cooking properties and texture properties of 10 fresh fermented rice noodles exhibited significant different among them (p ＜ 0.

Antidiabetic Function of MF423-Fermented Rice Bran and Its Effect on Gut Microbiota Structure in Type 2 Diabetic Mice.

Rice bran is an industrial byproduct that exerts several bioactivities despite its limited bioavailability. In this study, rice bran fermented with MF423 (FLRB) had enhanced antidiabetic effects both and . FLRB could increase glucose consumption and decrease lipid accumulation in insulin resistant HepG2 cells.

Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment.

Rice bran dietary fiber (ERBDF) subjected to pre-water-washing and complex enzyme treatment using heat-stable α-amylase, alcalase, and glucoamylase had significantly higher (p < 0.05) proportions of cellulose, hemicellulose, lignin, and lower proportions of lipid, protein, and starch than rice bran dietary fiber subjected to complex enzyme treatment without pre-water-washing. Cellulase modification of ERBDF significantly decreased (p < 0.

New insights into the structure-activity relationships of antioxidative peptide PMRGGGGYHY.

The sequence and structure of antioxidant peptides play fundamental roles in their antioxidant functions. However, the structural mechanism of antioxidant peptides is still unclear. In this study, we used quantum calculations to reveal the antioxidant mechanism of the peptide PMRGGGGYHY.

Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran.

Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity (73.

Genome Sequencing of K4-1 Reveals Its Adaptation to the Arctic Ocean.

The special ecological environment of the Arctic has brought about a large number of salt-tolerant and psychrotolerant microorganisms. We isolated two culturable bacterial strains of the genus ; one from the Arctic ocean, K4-1, and one from the tropical sea, sp. HuA40.

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.

The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile compounds of FRN by pure culture included aldehydes represented by nonanal, octanal, and 2,4-Pentadienal, and alcohols represented by hexanol and 1-nonanol. Its aroma profiles showed remarkable changes during the storage time from 0 to 30 h, indicating the reduction in aldehydes and the increase in alcohols and isoamyl alcohol.

Germination of sorghum grain results in significant changes in paste and texture properties.

Unlabelled: The changes in sorghum [Sorghum bicolor (L.) Moench] proteins during germination and the resultant effects on the physicochemical properties of sorghum flour were studied using non-germinated grains as a control. Results showed that flour obtained from germinated sorghum grains had lower protein levels, higher protease levels, and higher free amino nitrogen content compared with the control.

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.

Unlabelled: The effects of whole wheat flour (WWF) on pasting properties of instant fried noodle dry mix and quality of final product were investigated in this research. Refined wheat flour in the recipe for instant-fried noodle was replaced by WWF at different levels. The peak and final viscosities were significantly and negatively correlated to WWF substitution level.