Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Li, Xu-yang; He, Yutang; Xie, Yumei; Zhu, Danshi; Yang, Lina; Wang, Shengnan; Liu, He

doi:10.1590/fst.46822

Cited by 5 publications

(4 citation statements)

References 34 publications

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“…Phenylamine metabolism is closely related to the flavor substances produced in the fermentation procession. Phenylalanine can be converted into cinnamic acid by phenylalanine ammonia lyase, and cinnamate 4-hydroxylase continues to convert cinnamic acid into various aromaticity organic acids [ 51 ].…”

Section: Discussionmentioning

confidence: 99%

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Hao

Duan

et al. 2023

Microorganisms

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Solid-state fermentation is known to improve plant-based feed nutritional quality; however, the association between microbes and metabolite production in fermented feed remains unclear. We inoculated corn–soybean–wheat bran (CSW) meal feed with Bacillus licheniformis Y5-39, Bacillus subtilis B-1, and lactic acid bacteria RSG-1. Then, 16S rDNA sequencing and untargeted metabolomic profiling were applied to investigate changes in the microflora and metabolites, respectively, and their integrated correlations during fermentation were assessed. The results indicated that trichloroacetic acid soluble protein levels showed a sharp increase, while glycinin and β-conglycinin levels showed a sharp decrease in the fermented feed, as confirmed by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Pediococcus, Enterococcus, and Lactobacillus were predominant in the fermented feed. Overall, 699 significantly different metabolites were identified before and after fermentation. Arginine and proline, cysteine and methionine, and phenylalanine and tryptophan metabolism were the key pathways, with arginine and proline metabolism being the most important pathway in the fermentation process. By analyzing the correlation between the microbiota and metabolite production, lysyl–valine and lysyl–proline levels were found to be positively correlated with Enterococcus and Lactobacillus abundance. However, Pediococcus was positively correlated with some metabolites contributing to nutritional status and immune function. According to our data, Pediococcus, Enterococcus, and Lactobacillus mainly participate in protein degradation, amino acid metabolism, and lactic acid production in fermented feed. Our results provide new insights into the dynamic changes in metabolism that occurred during the solid-state fermentation of corn–soybean meal feed using compound strains and should facilitate the optimization of fermentation production efficiency and feed quality.

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Section: Discussionmentioning

confidence: 99%

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Hao

Duan

et al. 2023

Microorganisms

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“…Lipid oxidation could decrease rice breakdown, decreasing starch viscosity during storage ( 23 ). In addition, glutelin and lipid oxidation could affect rice quality, such as whiteness and aroma ( 27 ).…”

Section: Lipid Oxidation In Foodsmentioning

confidence: 99%

Lipid oxidation in foods and its implications on proteins

Geng

Liu

Zhang³

2023

Front. Nutr.

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Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system. Proteins are sensitive to free radicals, which could cause protein oxidation and aggregation. Protein aggregation significantly affects protein physicochemical characteristics and biological functions, such as digestibility, foaming characteristics, and bioavailability, further reducing the edible and storage quality of food. This review provided an overview of lipid oxidation in foods; its implications on protein oxidation; and the assessment methods of lipid oxidation, protein oxidation, and protein aggregation. Protein functions before and after aggregation in foods were compared, and a discussion for future research on lipid or protein oxidation in foods was presented.

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“…Since the starch content in grains is generally more than 60% (Wang et al, 2017a), the gelatinization of starch becomes the key technology for making the instant grains (Wang et al, 2017b;Li et al, 2022a). However, quinoa is a kind of new pseudocereal introduced into China, and its nutritional composition and processing characteristics are very different from the ordinary cereals, therefore, the preparation of instant quinoa cannot copy the same processing method with other cereals.…”

Section: The Nutritional Composition Of Instant Quinoamentioning

confidence: 99%

A new method for preparing the instant quinoa by piecewise gelatinization

Zhou

YANG

et al. 2023

Food Sci. Technol

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In recent years, the market has great demand for the instant quinoa. However, the high content of protein and fat in quinoa grain inhibited the gelatinization and extension of starch molecules. The instant quinoa prepared by conventional gelatinization method has poor rehydration. In order to solve this problem, the sectioned heating method was used according to the properties of quinoa starch and protein. The purpose of the first heating stage was to gelatinize the starch with sufficient water, and the technological conditions were: the mass ratio of water to quinoa 4:1, the temperature of water bath 70 °C, the time of water bath 60 min. The purpose of the second heating stage was to denature the protein with less water, and the technological condition was that the quinoa was heated by atmospheric steam for 5 min. The instant quinoa prepared by above method had excellent rehydration. Compared to the raw quinoa, the content of protein, fat and reducing sugar in instant quinoa increased slightly, while the content of starch and polyphenols decreased slightly. The mass loss percentage of instant quinoa was 11.5% and the score of sensory evaluation for the sample prepared under the optimum conditions was 87.

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Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

Cited by 5 publications

References 34 publications

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Lipid oxidation in foods and its implications on proteins

A new method for preparing the instant quinoa by piecewise gelatinization

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