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The aim of this study was to investigate divergence of bacteria degrading model proteins of food-processing wastewater. Gelatin and gluten were used as substrate to represent animal and plant proteins from food wastes, respectively. The inocula were obtained from eight full-scale anaerobic digestion reactors. Food-to-microorganism ratio was 3 g chemical oxygen demand equivalent of substrate per 1 g volatile suspended solids of inoculum. A first-order reaction model revealed reaction constants ranged 1.34 ≤ k ≤ 2.30 d for gelatin and 0.63 ≤ k ≤ 1.69 d for gluten. Metagenomic analysis of 16s rRNA sequences showed that dominant bacteria after gelatin degradation batch were different for each inocula. Klebsiella aerogenes, Hathewaya, Peptoclostridium, or Clostridium collagenovorans were most abundant. Klebsiella aerogenes was the most abundant species after gluten degradation for all inocula.
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http://dx.doi.org/10.1016/j.biortech.2020.123158 | DOI Listing |
Gels
August 2025
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
Potato starch noodles (PSN), a characteristic gluten-free Asian food, are essentially high-concentration starch gels (about 35% starch) formed through gelatinization and retrogradation. This study systematically investigates freezing temperature effects, particularly across the glass transition temperature, on PSN texture and microstructure. We found that fresh PSN have a freezing point of -1 °C, supercooling temperature of -4.
View Article and Find Full Text PDFMagn Reson Chem
August 2025
Laboratoire Physico-Chimie des Électrolytes et Nano-Systèmes Interfaciaux (PHENIX), Sorbonne Université/CNRS, Paris, France.
Measurements of the water H nuclear magnetic resonance (NMR) relaxation rate in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different frequencies using fast field cycling, at 20, 40, 60, and 80°C and again at 20°C after cooling. The originality of this study lies in the measurements performed during the heat-induced dough transformation to investigate the impact of temperature on water distribution and interaction with other dough constituents. Rather than measuring NMRD on off-line heated samples, real-time heating and cooling was applied directly in the spectrometer in such a way that sample temperatures were fully controlled when measuring at various frequencies.
View Article and Find Full Text PDFCarbohydr Polym
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, China. Electronic address:
The rising incidence of diet-related chronic and celiac diseases underlines the demand for high-quality, functional gluten-free products that improve health. This study systematically evaluated the impact of oat flour (OF) substitution at different levels on the mixed flour and the final FGCs (OF 0%, OF 10%, OF 20%, OF 30%, OF 40%), along with underlying mechanisms. OF substitution enhanced the system's water-binding capacity, the integrity of starch granules, and viscoelasticity, while inhibiting gelatinization and promoting short-term retrogradation, as evidenced by reduced pasting enthalpy and increased pasting temperature and setback value.
View Article and Find Full Text PDFFood Res Int
October 2025
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA. Electronic address:
As a key ingredient in gluten-free foods, rice flour faces processing challenges due to the absence of gluten. Radio frequency (RF) heating has shown potential to enhance rice flour quality by modulating gelatinization. However, the dynamic evolution of physicochemical properties and the associated structural transitions during RF-induced gelatinization remain unclear.
View Article and Find Full Text PDFGels
July 2025
Academy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China.
This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results revealed that, compared with a control sample, 3-10% of polydextrose addition significantly increased the hardness, adhesiveness, gumminess, and chewiness of steamed bread, but other textural parameters like springiness, cohesiveness, and resilience remained basically the same. Further, in contrast to the control sample, 3-10% polydextrose addition significantly reduced the specific volume and width/height ratio of steamed bread but increased the brightness index, yellowish color, and color difference; improved the internal structure; and maintained the other sensory parameters and total score.
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