Henan University of Technology

About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Starch. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.

Chemical Characteristics and Fatty Acid Profile of Foxtail Millet Bran Oil

Abstract: Chemical characteristics of a sample of foxtail millet bran and its oil, focusing on the approximate composition of foxtail millet bran and the fatty acid profile, physicochemical properties and tocopherol composition of foxtail millet bran oil, are presented in this work. The results indicate that the millet bran constituted 9.39 ± 0.17% crude oil, 12.48 ± 0.41% crude protein, and 51.69 ± 2.14% crude fiber. The specific gravity, refractive index, saponification value, and unsaponifiable matter content of millet bran oil were 0.9185 ± 0.0003 g/cm3\( \left( {d_{20}^{20} } \right) \), 1.4676 ± 0.0002 \( \left( {n_{D}^{40} } \right) \), 186.29 ± 0.51 mg KOH/g, and 3.62 ± 0.19 g/100 g, respectively. The tocopherol content was 64.83 ± 0.83 mg/100 g oil, which consisted mainly of γ-tocopherol (48.79 ± 0.46 mg/100 g oil) and α-tocopherol (15.53 ± 0.31 mg/100 g oil). The millet bran oil was rich in linoleic acid (66.5%) and oleic acid (13.0%). The saturated fatty acids included palmitic acid (6.4%) and stearic acid (6.3%). The major fatty acid in the sn-2 position of the millet oil was linoleic acid (71.2%). The dominant triacylglycerols, calculated according to the 1,3-random-2-random hypothesis, were trilinoleate (LLL, 29.3%) and dilinoleoyl-monoolein (LLO, 17.2%). This work might be useful for developing applications for millet bran and its oil.

Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice

Abstract: The effects of the degree of milling (DOM) on amino acid composition, thiamine, riboflavin, phytic acid (PA), and mineral (Mg, Fe, Zn, Mn, Cu, Ca, Se, and Pb) contents of japonica Xinfeng 2 and indica T-You 15 brown rice were investigated. Almost all amino acids slightly decreased as DOM increased. Quadratic and linear relationships were observed between DOM and milling time at 0–30 s and 30–100 s, respectively. Thiamine and riboflavin content decreased linearly as DOM increased. Approximately 57.6–65.4% of thiamine and 40.3–45.7% of riboflavin were removed after 30 s of milling (DOM = ca. 9%). Considerable losses were observed for PA, Mg, Mn, Fe, and Pb during milling (DOM = ca. 9%), whereas the losses of Ca, Cu, Zn, and Se were relatively lower. In addition, the linear correlations of Mg, Mn, Pb, and Fe levels with PA concentration were revealed. These results indicate that DOM should be supervised to improve nutrient utilization and appropriately control toxic metal contamination.