https://biblio.ugent.be/publication/8702100/file/8703895.pdf

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects.

Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.

Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing.

Drying characteristics influence the formation of quality including visual color and gamma-aminobutyric acid (GABA) of germinated brown rice (GBR) subjected to microwave drying. In microwave drying, microwave intensities induced microscopic pores inside GBR to enhance the drying rate in initial stage, while rising temperatures caused gelatinization of starch granules to hinder the drying rate in later stage. The higher microwave intensity resulted in the greater non-uniformity of temperature inside the grain layer, which dominated the moisture content and final quality indexes of GBR. However, the coupling effects of temperature rising and moisture reducing failed to stimulate the glutamate decarboxylase (GAD) activity for the GABA synthesis, but may cause the degradation of GABA. The non-uniformity of microwave drying influenced the evaluation of GABA content in the dried GBR, and the suitable average grain temperature of 64–67 °C may retain relatively high GABA content. The critical temperature for preventing the serious browning and charred kernels inside the grain layer was 132 °C and 170 °C, respectively. Microwave intensity of 3–4 W/g may be suitable for drying of GBR considering high drying efficiency and product quality.

Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality

Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

https://www.mdpi.com/2077-0472/11/8/720/pdf

Value of Wholegrain Rice in a Healthy Human Nutrition

Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma-aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-c), and low-density lipoprotein cholesterol (LDL-c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.

https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.1459

Improvement of germinated brown rice quality with autoclaving treatment

To explore better methods of natural protein modification for black soybean, comparisons among the effects of different modified methods on structural changes of the modified products of black soybean protein isolate (BSPI) were carried out in this study. The modified products used in this study included enzymatic crossing-link black soybean protein isolate (ECBSPI), wet heating treatment glycosylation black soybean protein isolate (WHTGBSPI) and especially enzymatic glycosylation black soybean protein isolate catalyzed by transglutaminase (EGBSPI). The effects of the modification methods on structural changes were analyzed by SDS-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid content and circular dichroism (CD) analysis. Moreover, the processing properties changes caused by structural changes of BSPI were detected by thermogravimetric analysis, particle size analysis, zeta-potential, surface hydrophobicity, solubility, emulsification, gelation, and rheological properties. The results show that the modified BSPI products were protein polymers, and among them, EGBSP and WHTGBSPI are covalently bonded glycation products. Products modified by Maillard reactions and transglutaminase (TG) display partly destroyed α-helix and β-sheet structures that form more open secondary BSPI structures. For ECBSPI, the proportion of irregular crimp structure reduces to form a high order secondary structure. All the modified products form fine aggregations in dispersion, except WHTGBSPI has most negative zeta-potential and least molecular stability due to the hydrophobic amino acids embedded in the protein molecules. The zeta-potentials of BSPI, ECBSPI, WHTGBSPI and EGBSPI are respectively -21.5, -23.8, -18.1 and -20.2 mV. The surface hydrophobicity of EGBSPI (5.07 ± 0.07) and WHTGBSPI (7.02 ± 0.05) decrease, while the surface hydrophobicity of ECBSPI (19.5 ± 0.06) increases. The solubility and rheological properties of EGBSPI, ECBSPI and WHTGBSPI after modification are all better than those of BSPI, especially EGBSPI. Emulsification of EGBSPI and WHTGBSPI increase (by 24.5% and 12.2%, respectively) while ECBSPI decrease (by 17.0), and there is similar emulsion stability trend. Moreover, the properties of ECBSPI increase except cohesiveness compared to BSPI. In conclusion, as a safe and efficient method for natural protein modification, enzymatic glycosylation catalyzed by TG has great potential in improving food processing characteristics.

Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.

The present invention relates to a preparation method of ginseng powder and American ginseng powder, which belongs to the field of biological processing. The processing comprises the following steps: selecting fresh ginseng and American ginseng; cleaning the selected ginseng; pulverizing the cleaned ginseng under a low temperature; processing the pulverized ginseng and American ginseng with liquid nitrogen; lyophilizing the ginseng and American ginseng which are quick-frozen by liquid nitrogen; further pulverizing the lyophilized ginseng under a low temperature, whereby the ginseng powder and American ginseng powder are obtained. The method provided by the invention is capable of improving utilization rate of fresh ginseng and American ginseng, saving freeze-drying time, reducing energy consumption, lowering the cost and reducing the loss of saponins in ginseng and American ginseng, thereby ensuring the original favor of fresh ginseng and American ginseng.

Preparation method of ginseng powder and American ginseng powder

The present invention relates to the field of food processing and discloses a whole egg beating series coarse cereal chiffon cake recipe and a production method thereof. By changing the traditional cake raw materials and using rice flour to completely or partially replace wheat flour to prepare cake, the recipe provides consumers with safer cake products, so that people can obtain more balanced nutrition during eating the cake. The production method provides a new direction for rice processing and utilization, introduces coarse cereal production technology, greatly enhances the nutritional quality of the chiffon cake, and provides consumers with cake products with more comprehensive nutrition.

Whole egg beating series coarse cereal chiffon cake recipe and production method thereof

The invention relates to nutrient health-care type Chinese pearl barley powder paste prepared from Chinese pearl barley as a main raw material and a relevant preparation method thereof. Three tastes, i.e., red dates, soya-bean milk and sugar-free, can be prepared according to market demands. The nutrient health-care type Chinese pearl barley powder paste comprises the main application raw materials such as Chinese pearl barley, soya-bean milk, red date powder, white sugar, xyllitol and the like. The invention aims at providing multi-taste nutrient Chinese pearl barley powder which has a heathcare function and is convenient for absorbing and digesting. By combining the characteristics of an extruding puffing technology during food processing and the health care function of the Chinese pearl barley fully, the nutrient health-care type Chinese pearl barley powder paste prepared in the invention has the advantages of less loss of nutrients and high dissolvability and digestibility, and is a kind of good eating items integrating nutrition with health care.

Lu Shuwen

Papers

Improvement of germinated brown rice quality with autoclaving treatment

Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.

Preparation method of ginseng powder and American ginseng powder

Whole egg beating series coarse cereal chiffon cake recipe and production method thereof

Nutrient health-care type Chinese pearl barley powder paste and preparation method thereof