Jianhua Xie

This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.

Trichoderma viride

Aspergillus niger

Solid-State Fermentation

Hemicellulose

Aspergillus oryzae

Biotransformation

10.1039/d1fo03107d

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Citations (22)

Effects of Synergistic Modification of Alkalis and Guar Gum on the Pasting, Rheological and Microstructural Properties of Germinated Highland Barley Starch Gels

Wentao Pan Xin Qi Mingyue Shen Yi Chen Qiang Yu

The effects of synergistic interaction of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on the gel properties of germinated highland barley starch (GBS) were investigated in this study. The findings revealed that the combined influence of alkalis and GG substantially boosted the pasting viscosity, hardness, and viscoelasticity of GBS gel as compared to the singular GG effect on starch. Addition of Na2CO3 showed a better enhancement effect on the gel properties of the compounded system and reached the highest value at 0.4% addition. Fourier infrared spectroscopy analyses showed that the alkali enhanced the existing interaction forces. With the addition of Na2CO3 and NaHCO3, the spin-spin relaxation time (T2) value was further reduced and the starch gel formed a denser network structure. This study is expected to further enhance the market utilization of germinated barley starch and also provide new ideas for modifying other starches.

Guar gum

10.2139/ssrn.4641281

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Preparation, characterization and antioxidant activities of acetylated polysaccharides from Cyclocarya paliurus leaves

Carbohydrate Polymers (2015)

Jianhua Xie Fan Zhang Zhijun Wang Mingyue Shen Shaoping Nie

10.1016/j.carbpol.2015.07.031

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Citations (116)

Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses

Food Research International (2024)