1
|
Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:foods11172585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
Collapse
|
2
|
Xu M, Zou J, Zhao X, Feng Y, Duan R, Yang B. Effect of lactobacteria fermentation on structure and physicochemical properties of Chinese yam starch (Dioscorea opposita Thunb.). Food Chem 2022; 387:132873. [PMID: 35390605 DOI: 10.1016/j.foodchem.2022.132873] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Biotransformation is an effective technique to modify the structure and physicochemical properties of carbohydrates. In this work, Chinese yam (Dioscorea opposita Thunb.) starch was fermented by lactobacteria. The effect of fermentation time (6, 12, 30, 42 and 72 h) on structure and physicochemical properties of Chinese yam starch were investigated. The microstructure was destroyed after lactobacteria fermentation for 42 and 72 h. The X-ray diffraction pattern of Chinese yam starch indicated a transformed A to A + V crystalline type. → 4)-α-d-glucose-(1 → from backbone and unreduced terminal α-d-glucose-(1 → 4 from branch were identified by NMR spectra, and free glucose was only detected in fermented starch at 72 h. With the extension of fermentation time, the crystallinity and thermal parameters increased within 42 h and thereafter decreased. Mw, Mw/Mn, long chains of DP25-36 and DP ≥ 37, peak viscosity, trough viscosity, finally viscosity and setback presented a reverse trend.
Collapse
Affiliation(s)
- Meijuan Xu
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Xiaodong Zhao
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430000, China
| | - Yongting Feng
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China; School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430000, China
| | - Ruoyu Duan
- College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100000, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
| |
Collapse
|
3
|
Paixão e Silva GDL, Bento JAC, Lião LM, Soares Júnior MS, Caliari M. Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato. STARCH-STARKE 2021. [DOI: 10.1002/star.202100004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Luciano Morais Lião
- Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia Goiânia CEP 74001–970 Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Márcio Caliari
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| |
Collapse
|
4
|
Chang X, Huang X, Tian X, Wang C, Aheto JH, Ernest B, Yi R. Dynamic characteristics of dough during the fermentation process of Chinese steamed bread. Food Chem 2019; 312:126050. [PMID: 31896455 DOI: 10.1016/j.foodchem.2019.126050] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 11/27/2019] [Accepted: 12/10/2019] [Indexed: 10/25/2022]
Abstract
The fermentation process is crucial to the production of Chinese steamed bread (CSB). In order to select suitable indicators as the basis for further research of establishing intelligent monitoring method for dough fermentation state, this study investigated the dynamic characteristics of dough during fermentation. Indicators included water mobility and distribution, starch-pasting properties, content of free amino acid (FAA), volatile organic compounds (VOCs) and electronic nose (E-nose) response value. Starch-pasting properties of dough and relaxation time (T21, T22) did not change significantly during the fermentation process (p < 0.05). The VOCs and FAAs of the dough had significant differences (p < 0.05) in different fermentation times, but no rule was established. The E-nose response value to headspace was most suitable to monitor the fermentation of dough. Principal component analysis (PCA) was performed on E-nose data from 75 samples and the results indicated that samples of different fermentation states were accurately classified.
Collapse
Affiliation(s)
- Xianhui Chang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China.
| | - Xiaoyu Tian
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Joshua H Aheto
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Bonah Ernest
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| | - Ren Yi
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China
| |
Collapse
|
5
|
Lian H, Luo K, Gong Y, Zhang S, Serventi L. Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Heying Lian
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Kaibin Luo
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Yuxin Gong
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Shiji Zhang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| |
Collapse
|
6
|
Xu Y, Yu Y, Tian Y, Su Y, Li X, Zhang Z, Zhu H, Han J, Zhang H, Liu L, Zhang L. Analysis of Beijing Douzhir Microbiota by High-Throughput Sequencing and Isolation of Acidogenic, Starch-Flocculating Strains. Front Microbiol 2018; 9:1142. [PMID: 29896188 PMCID: PMC5987674 DOI: 10.3389/fmicb.2018.01142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Accepted: 05/14/2018] [Indexed: 11/13/2022] Open
Abstract
Beijing Douzhir is a traditional Chinese fermented drink produced by the natural fermentation of mung beans as the raw material. Ma tofu is an edible by-product of Douzhir processing. Douzhir microbiota, particularly bacteria involved in the natural fermentation process, has not been clearly established, resulting in limited industrial Douzhir production. Here, three uncooked Douzhir samples (D group) and three uncooked Ma tofu samples (M group) (two replicates per sample) were collected from three manufacturers in different locations in Beijing. The composition and diversity of the bacterial communities in each sample were analyzed by high-throughput sequencing. In total, 637 operational taxonomic units (OTUs) were revealed in the D group through database alignment, and 656 OTUs were found in the M group. The Chao, ACE, and Shannon indices were not significantly different in Douzhir samples from different manufacturers (p > 0.05). Representatives of six phyla were found in all 12 samples. Dominant bacteria were isolated and identified using mung bean juice as the growth medium. In both Douzhir and Ma tofu samples, dominant bacteria belonging to Firmicutes and Proteobacteria comprised > 94% of the total microbiota. The dominant bacteria included members of the Lactococcus, Acetobacter, Streptococcus, and Lactobacillus genera. Considering the dominant-microbiota information, we employed a plate-separation technique and isolated two strains of acid-producing bacteria from the Douzhir and Ma tofu samples with starch-flocculating activity: Acetobacter indonesiensis and Lactococcus lactis subsp. lactis. Such strains can serve as a foundation for the standardized industrial production of Douzhir.
Collapse
Affiliation(s)
- Yunhe Xu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yang Yu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yumin Tian
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Yuhong Su
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Xiaona Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhen Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Hongyan Zhu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Jie Han
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Huajiang Zhang
- School of Food Science, Northeast Agricultural University, Harbin, China
| | - Liying Liu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| |
Collapse
|
7
|
Li X, Wang C, Lu F, Zhang L, Yang Q, Mu J, Li X. Physicochemical properties of corn starch isolated by acid liquid and l-cysteine. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
8
|
Yaakob H, Malek RA, Misson M, Jalil MFA, Sarmidi MR, Aziz R. Optimization of isoflavone production from fermented soybean using response surface methodology. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0211-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
|
9
|
Oliveira MDS, Feddern V, Kupski L, Cipolatti EP, Badiale-Furlong E, de Souza-Soares LA. Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903450274] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|