Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction

Yan, Ming; Guevara-Oquendo, Víctor H.; Rodríguez-Espinosa, María E.; Yang, Jen-Chieh; Lardner, H.A.; Christensen, David A.; Feng, Xin; Yu, Peiqiang

doi:10.1080/10408398.2020.1843397

Cited by 4 publications

(3 citation statements)

References 88 publications

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“…Alterations in carbohydrate molecular structures are usually associated with changed chemical profiles and nutrient digestibility [34]. Previous studies reported that the alterations in carbohydrate structural parameters could be correlated with the nutritive properties [35,36]. A previous study conducted by Lei et al [34] reported that CEC height was negatively correlated with ADF content in alfalfa, which was different from our findings.…”

Section: Discussioncontrasting

confidence: 99%

Effect of Anaerobic Calcium Oxide Alkalization on the Carbohydrate Molecular Structures, Chemical Profiles, and Ruminal Degradability of Rape Straw

Zhu

Wang

et al. 2023

Animals

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To improve the utilization efficiency of rape straw, anaerobic calcium oxide (CaO) alkalization was conducted, and advanced molecular spectroscopy was applied, to detect the internal molecular structural changes. Rape straw was treated with different combinations of CaO (3%, 5%, and 7%) and moisture levels (50% and 60%) and stored under anaerobic conditions. We investigated the carbohydrate chemical constituents, the ruminal neutral detergent fiber (aNDF) and acid detergent fiber (ADF) degradation kinetics, and the carbohydrate molecular structural features. CaO-treated groups were higher (p < 0.05) for ash, Ca, non-fiber carbohydrate, soluble fiber, and the ruminal degradability of aNDF and ADF. In contrast, they were lower (p < 0.05) for the contents of aNDF, ADF, and indigestible fiber. With CaO levels rising from 3% to 7%, the content of aNDF and ADF linearly decreased (p < 0.05). CaO treatment and anaerobic storage changed the molecular characteristics, including structural parameters related to total carbohydrates (TC), cellulosic compounds (CEC), and structural carbohydrates (STC). Alterations in cellulosic compounds’ spectral regions were highly correlated with the differences in carbohydrate chemical constituents and the ruminal digestibility of rape straw. In summary, CaO treatment and anaerobic storage altered the molecular structural parameters of carbohydrates, leading to an enhancement in the effective degradability (ED) of aNDF and ADF in rape straw. From the perspective of processing cost and effectiveness, 5% CaO + 60% moisture could be suggested as a recommended treatment combination.

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Section: Discussioncontrasting

confidence: 99%

Effect of Anaerobic Calcium Oxide Alkalization on the Carbohydrate Molecular Structures, Chemical Profiles, and Ruminal Degradability of Rape Straw

Zhu

Wang

et al. 2023

Animals

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“…However, the spatial resolution of FTIR is approximately 6 μm, which does not allow mapping of specific molecules within a biological cell. In addition, the substantial water background inherent in FTIR spectroscopy has restricted its application to living systems. , Another issue facing FTIR is the laser source; the globar provides a broad band of IR source, resulting in low power density. − …”

Section: History Of Developmentmentioning

confidence: 99%

Mid-infrared Photothermal Imaging: Instrument and Life Science Applications

Teng,

Li,

et al. 2024

Anal. Chem.

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“…From the nutritional perspective, pulse crops contain carbohydrates, fibers, minerals, vitamins, and other significant bioactive substances, with >30% protein as the most noticeable attribute [ 12 ]. The macronutrient composition of several common pulses is listed in Table 2 [ 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. While carbohydrate is typically the highest content among nutrients, protein ranks second in these pulse products.…”

Section: Origins and Compositions Of Pulse Cropsmentioning

confidence: 99%

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

Zhu,

Li,

Liu

et al. 2023

Foods

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The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.

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Utilization of synchrotron-based and globar-sourced mid-infrared spectroscopy for faba nutritional research about molecular structural and nutritional interaction

Cited by 4 publications

References 88 publications

Effect of Anaerobic Calcium Oxide Alkalization on the Carbohydrate Molecular Structures, Chemical Profiles, and Ruminal Degradability of Rape Straw

Effect of Anaerobic Calcium Oxide Alkalization on the Carbohydrate Molecular Structures, Chemical Profiles, and Ruminal Degradability of Rape Straw

Mid-infrared Photothermal Imaging: Instrument and Life Science Applications

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

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