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He X.-Y.,Jiangnan University | Yan B.-W.,Jiangnan University | Zhao J.-X.,Jiangnan University | Fan D.-M.,Jiangnan University | And 4 more authors.
Modern Food Science and Technology | Year: 2017

In order to better understand the effects of different lactic acid bacteria' fermentation on the odor characteristics of steamed bread, the flavor components of bread fermented by 9 strains lactic acid bacteria separately were detected by using electronic nose technology. The response values obtained by electronic nose were analyzed by the principal component analysis (PCA). The PCA analysis showed 9 batches of steamed bread samples could be obviously distinguished. According to different lactic acid fermentation type, the samples can be divided into three categories in the PCA diagram. The odor characteristics of the steamed bread samples fermented with obligately homofermentative organisms were significantly different from other two kinds of samples, and the odor characteristic of obligately heterofermentative samples were similar with facultatively heterofermentative samples. Through the sensory evaluation and the establishment of the flavor model, this work aimed to explore the specific odor of steamed bread fermented with different types of lactic acid bacteria, and to provide reference for the quick identification and the odor objectification of steamed breads. © 2017, Editorial Board of Modern Food Science and Technology. All right reserved.


Shen H.,Jiangnan University | Fan D.,Jiangnan University | Huang L.,Shenzhen Polytechnic | Gao Y.,Jiangnan University | And 3 more authors.
RSC Advances | Year: 2017

The effects of microwave heating on the molecular arrangements in potato starch, including single and double helices and amorphous structures, were studied using a 13C CP/MAS NMR method combined with X-ray diffraction. Rapid heating in an oil bath and conventional slow heating were used as controls. During the microwave heating process, the double helical structures, the V-single and the crystallinity of potato starch exhibited similar changes to those observed when heated using conventional methods, although there were some differences. The effects on the structures were most pronounced when using conventional slow heating, followed by microwave heating, then conventional rapid heating. Both the rapid heating and electromagnetic effects of microwaves on potato starch, influenced the nature of the amorphous and double helical structures; although the rapid heating effect was greater. Conventional slow heating resulted in the thorough gelatinisation of starch. © The Royal Society of Chemistry.


Lin L.,Jiangnan University | Huang L.,Shenzhen Polytechnic | Fan D.,Jiangnan University | Hu B.,Jiangnan University | And 5 more authors.
International Journal of Biological Macromolecules | Year: 2016

The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals. © 2016 Elsevier B.V.


Fan D.,Jiangnan University | Shen H.,Jiangnan University | Huang L.,Shenzhen Polytechnic | Gao Y.,Jiangnan University | And 5 more authors.
Polymers | Year: 2015

In the food industry, research into the characteristics of microwave-heated materials has focused on dielectric properties. However, the lack of studies on microwave-absorbing properties has hindered the application of microwave technology. The aim of the present study was to investigate the microwave-absorbing properties of rice starch. It should be noted that this was the first time that the improved arch method was used to measure the microwave reflection loss (RL) of the starch dispersion. The results showed that the microwave absorption of the liquid system corresponded to the classical quarter-wavelength resonator model. When the concentration of the native starch was increased from 1% to 30%, the RL decreased from -5.1 dB to -1.2 dB at 2.45 GHz. Therefore, the absorption rate of microwave, ab, decreased from 69.1% to 24.1%. At 1.7 to 2.6 GHz, the interference effect of pregelatinization rice starch in an aqueous system on the microwave absorption properties became weak compared to native starch. © 2015 by the authors authors; licensee MDPI, Basel, Switzerland.


PubMed | Wuxi Huashun Minsheng Food Co., Shenzhen Polytechnic and Jiangnan University
Type: Journal Article | Journal: International journal of biological macromolecules | Year: 2016

The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals.


Li Y.,Jiangnan University | Fan D.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | Zhang W.,Fujian Anjoyfood Share Co. | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Microbial transglutaminase could incorporate inter-or intramolecular covalent cross-links. Due to its Ca2+-independence, broad substrate specificities, rapid reaction rate and low production cost, it has been widely used in food, medicine and textile industry. In this article, enzymatic properties and advantageous structure of microbial transglutaminase were reviewed, especially preferred substrate sequences, amino acid residues relate with enzymatic activity and molecular modification of microbial transglutaminase were briefly summaried and analyzed. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.


Zhou L.,Jiangnan University | Fan D.,Jiangnan University | Zhao J.,Jiangnan University | Huang J.,Fujian Anjoyfood Share Co. | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Transglutaminase can slowly catalyze protein cross-linking to form a gel even under low temperatures. To alleviate the low temperature gelation during storage, the effect of yam on the gel properties of silver carp surimi under refrigeration was investigated, and the intervention mechanism was discussed. The results showed that the growth rate of yam-surimi's gel strength is 42% lower than pure surimi and form a relatively looser gel. Based on the results of SDS-PAGE patterns, Fourier transform infrared spectroscopy, circular dichroismspectrum and sulfhydryl group content, it was revealed that less cross-linking of myosin heavy chain (MHC), lower degree of protein conformational changes and fewer α-helix unfolding were occurred in yam-surimi. It is concluded that yam can effectively intervene gelation during refrigerated storage, the mechanismmay relate to the effect on protein unfolding. © 2015, Chinese Institute of Food Science and Technology. All right reserved.


Ma S.,Jiangnan University | Fan D.,Jiangnan University | Wang L.,Jiangnan University | Lian H.,Wuxi Huashun Minsheng Food Co. | And 3 more authors.
Starch/Staerke | Year: 2015

Microwave energy is widely used in the field of starchy food processing and heating. To date, research on microwave heating has focused predominantly on gelatinization. In order to investigate the mechanism of microwave heating, we selected potato starch, which has a typical B-type crystalline structure of regular shape that is used and consumed widely. Based on the characteristics of the microwave heating process, we established a control heating model and evaluated this with both standard and polarizing light microscopy, laser particle size distribution analysis, and differential scanning calorimetry to probe the destruction of birefringence, the effects on the granule state, and the enthalpy involved. The results showed that thermal- and microwave-specific effects applied to the different stage of gelatinization. Microwave-specific effects dominated initially, but thermal effects began to dominate during and after gelatinization. The starch-water system was affected by microwave radiation throughout the heating process. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Hu B.,Jiangnan University | Fan D.-M.,Jiangnan University | Lian H.-Z.,Wuxi Huashun Minsheng Food Co. | Zhang H.,Jiangnan University | Chen W.,Jiangnan University
Modern Food Science and Technology | Year: 2015

The relationship between radical production and oxidative properties of rice protein under microwave irradiation was investigated. Electron spin resonance (ESR) studies proved that the radicals produced in the microwaved rice protein samples were carbon-centered. Comparative studies revealed that radicals were not only produced in thermally treated materials, but also in small quantities in native samples of rice protein. Under microwave irradiation, the ESR signals for radicals gradually increased with the reduction of water activity as well as with the increase of microwave power. With the increase of irradiation time, the intensities increased, and the rate of increase of intensities of radical signals also increased. By measuring the surface hydrophobicity and the contents of carbonyl, sulfhydryl, and free amino groups, it was found that the internal hydrophobic side-chains of the protein were exposed and some of the peptide bonds were broken. Combined with the production of radicals during microwave irradiation, it was proposed that when microwaved to over 80℃, the increase rate of production of carbon-centered radicals would be significantly higher, and was consistent with oxidation characteristics. ©, 2015, South China University of Technology. All right reserved.


Ma S.-Y.,Jiangnan University | Fan D.-M.,Jiangnan University | Wang L.-Y.,Jiangnan University | Lian H.-Z.,Wuxi Huashun Minsheng Food Co. | And 2 more authors.
Modern Food Science and Technology | Year: 2015

In order to investigate the mechanism of microwave heating, potato starch was selected as the research sample because of its typical B-type crystalline structure. Based on the characteristics of the microwave heating process, a control heating model was established and evaluated. Using 1H NMR technique, Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence and principal component analysis (PCA) to obtain the original transverse relaxation curves of samples that underwent microwave, rapid, and slow heating. The transverse relaxation time (T2) was calculated through multi-exponential regression to analyze the variation patterns of water in the samples in order to study impact of microwave heating on the water state and distribution in potato starch granules. The results showed that there were significant differences in T2 with all three types of heating; microwave heating exerted a particularly significant impact on moisture distribution within the potato starch granules in the early stages of gelatinization. To a certain extent, this study showed that the special effects of microwave accelerated the destruction of hydrogen bonds at this stage. ©, 2015, South China University of Technology. All right reserved.

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