Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
The production of xylooligosaccharides (XOS) from Jiuzao was studied using a two-stage process based on autohydrolysis pretreatment followed by enzymatic hydrolysis. Jiuzao was autohydrolyzed under conditions where temperature, time, particle size, and solid-liquid ratio were varied experimentally. Optimal XOS production was obtained from Jiuzao with a >20 mesh particle size treated at 181.5 °C for 20 min with a 1:13.6 solid-liquid ratio. Subsequently, optimal enzymatic hydrolysis conditions for xylanase XynAR were identified as 60 °C, pH 5, and xylanase XynAR loading of 15 U/mL. Using these conditions, a yield of 34.2% XOS was obtained from Jiuzao within 2 h. The process developed in the present study could enable effective and ecofriendly industrial production of XOS from Jiuzao.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455638 | PMC |
| http://dx.doi.org/10.3390/foods11172663 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment.
J Sci Food Agric
September 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China.
Background: Understanding starch behavior under various processing conditions is important for the development of novel food products with tailored nutritional profiles. This study investigated changes to the structure and properties of native corn starch (NCS) and biomimetic starch-entrapped microspheres following thermal and enzymatic treatments.
Results: Heat-treated microspheres showed more birefringence and structural order than native starch, indicating incomplete gelatinization due to the alginate matrix.
Functional and health-promoting bioactivities of fractions derived from chicken embryo hydrolysates.
Food Res Int
November 2025
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Institute of Leisure Agriculture, Shandong Academy of Agricultural Sciences, Jinan 250100, China. Electronic address:
Hen eggs are rich in proteins, which are a potential source of bioactive peptides. Incubation of fertilized egg changes the egg protein, which may affect the properties and activity of derived peptides. To understand these metamorphoses, hydrolysate fractions of 10-day incubated chicken embryo (CE) proteins of 0.
View Article and Find Full Text PDFBio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion.
Food Res Int
November 2025
Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Celso Garcia Cid, PR-445, Km 380 - University Campus, Londrina, PR 86057-970, Brazil. Electronic address:
The objective of the research was to employ extrusion to increase the yield of simulated gastrointestinal digestion of protein corn gluten meal (CG). A single-screw extruder and a full factorial design with two center points were used. The optimal extrusion parameters were 40 % sample moisture, 140 °C and 54 rpm, resulting in a gastrointestinal digestion yield of 37.
View Article and Find Full Text PDFImprovement of physicochemical properties and stabilization of oat milk by composite enzymatic hydrolysis.
Food Res Int
November 2025
School of Life and Health Sciences, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced. The result indicated that composite enzyme treatment significantly changed the physicochemical properties and significantly improved the stability of oat milk.
View Article and Find Full Text PDFBioconversion of glycyrrhizin in a natural intensive sweetener by immobilized β-glucuronidase.
Food Res Int
November 2025
Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.
The demand for natural sweeteners as alternatives to sucrose is growing rapidly, driving research into enzymatic bioconversion methods for more efficient production. Glycyrrhizin (GL) is approximately 190 times sweeter than sucrose, but its excessive consumption has been linked to adverse health effects. Its hydrolysis yields glycyrrhetic acid 3-O-mono-β-D-glucuronide (GAMG), a compound nearly 1000 times sweeter than sucrose and with improved sensory and solubility properties.
View Article and Find Full Text PDF