ORCID Profile
0000-0002-9601-0304
Current Organisation
Nanchang University - Qingshanhu Campus North
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Publisher: Informa UK Limited
Date: 24-04-2014
Publisher: Wiley
Date: 16-01-2023
DOI: 10.1111/IJFS.16296
Abstract: Extruded rice flour with different feed moisture content (FMC, 14%, 16%, 18%, 20%, 22%) were obtained by a twin‐screw with two co‐rotating screws of 65 mm diameter at 120 kg h −1 feed rate and 120 rad min −1 screw speed. The results showed that the higher the FMC, the smoother the extrudate surface, the lighter the colour, and the lower the radial expansion the water absorption index increased whereas the water solubility index was in opposite as FMC increased. The bound water was the major fraction in extruded rice flour and with FMC increasing, a shift to a long relaxation time of the peak of T 21 could be found accompanied by the signal intensity enhancement. Extrusion did not alter the chemical structure of starch but turned crystal type from A to V. The rice flour possessed better digestibility after extrusion, but higher FMC mitigated the digestion by improving the branching of the starch structure and weakening the degradation of the protein.
Publisher: Wiley
Date: 26-08-2022
DOI: 10.1111/IJFS.16026
Abstract: This research was to study the effects of different die temperatures (125, 135, 145, 155, 165 °C) on the physicochemical, rheological, structural properties and in vitro digestion characteristics of extruded rice flour. In this work, the moisture content of feed rice flour was controlled at 18% (w/w, on a dry basis). A twin‐screw with 65 mm diameter was used. Feed rate and screw speed were set at 120 kg h −1 and 120 rad min −1 respectively to control variables. The results indicated that the water solubility index improved but the water absorption index reduced at a higher temperature. The total starch content reduced as the temperature increased, but the amylose content was insusceptible to the temperature. Average particle size significantly decreased after extrusion due to the damage of starch granules. The water dispersion system of the extruded rice flour possessed more liquid characteristics than that of raw rice flour. Steady shear analysis revealed that the flow was in a shear thinning behaviour, and apparent viscosity was improved by extrusion but negatively related to extrusion temperature. Crystal type of starch turned from A to V after extrusion. The interaction among rice flour components was mainly non‐covalent and could be enhanced by extrusion. The ratio of 1047/1022 cm −1 reflected that the ordered structure was destroyed by extrusion, which was further confirmed by the differential scanning calorimeter result. In addition, the digestibility of extruded rice flour was improved. The in vitro digestibility of protein increased from 75.77% to 86.44% and resistant starch content significantly decreased as extrusion temperature increased.
Publisher: Elsevier BV
Date: 2022
Publisher: Royal Society of Chemistry (RSC)
Date: 2020
DOI: 10.1039/C9GC03354H
Abstract: Waste recycling-Green chemistry technologies for the preparation of fully environment-friendly rice protein films with improved accessibility have been developed.
Publisher: Springer Science and Business Media LLC
Date: 12-04-2016
Publisher: Elsevier BV
Date: 03-2014
DOI: 10.1016/J.FOODCHEM.2013.09.087
Abstract: A study to compare the uptake, translocation, and distribution of selenium (Se) in soybean planted in natural seleniferous soil in Fengcheng city of China was conducted to clarify the relationship between the Se content levels of soybean proteins and their radical scavenging activity. The data showed that the total Se content in different parts of soybean plants varied with the growth periods. The selenoprotein (Se-SPI) content increased remarkably with the increase of Se content in seleniferous soils. The Se-SPI content obtained from the region with the highest Se level was almost 18 times higher than that of the control group, while antioxidant activities were about 4-fold compared to the control, suggesting that Se played a positive role in enhancing the antioxidant activity of Se-SPI. The increase in the Se level also led to changes in amino acids composition, but with nearly no effects on the subunit composition of soybean Se-SPI.
Publisher: Springer Science and Business Media LLC
Date: 14-03-2023
Publisher: Elsevier BV
Date: 07-2015
DOI: 10.1016/J.FOODCHEM.2015.01.081
Abstract: The characteristics of glutelin s les from Akebia trifoliata var. australis seeds (AG) that had been deamidated by malic acid (MDAG) and by citric acid (CDAG) were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed high-molecular-weight subunits that were degraded into smaller fragments, and FTIR indicated a decrease in the number of β-sheet groups and an increase in the amount of β-turns in the deamidated s les. These results could be caused by the cleaving of partial disulfide bonds to form new sulfhydryl groups during deamidation. Citric acid was found to be more effective at deamidation and hydrolysis, resulting in a higher solubility and emulsifying activity for CDAG, and MDAG also exhibited some improvement in terms of surface hydrophobicity and emulsion ability. Rheology showed that the gelation point for deamidated s les was increased, and the gel network was strengthened. The amounts of essential amino acids that were well-preserved and the improved solubility, emulsification, and rheology properties of AG after acid-heating deamidation show that this technique can be useful for treating other plant-based food ingredients in the future.
No related grants have been discovered for Qiang Zhao.