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Erqi Guan
College of Grain and Food Henan University of Technology Zhengzhou450001China

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Original article
Published: 27 October 2020 in International Journal of Food Science & Technology
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Fatty acids (FAs) of soybean oil (SO), corn oil (CO), peanut oil (PO), and rapeseed oil (RO) and their effects on dough rheology and Chinese steamed bread (CSB) quality were elucidated. PO, containing the most appropriate proportions of saturated (12.73 %) and unsaturated (87.27 %) FAs, had the most positive effects, conferring dough with an optimal viscosity and elasticity ratio, springiness, and recovery capacity. Concomitantly, the resultant CSB exhibited a nearly 15 % larger specific volume, 33 % softer texture, 5 % lower mean cell area, 104 % higher cell density, and 91 % enhanced cell‐to‐total area ratio than control bread with commercial shortening. Furthermore, PO contained an optimal ω‐6/ω‐3 essential FA ratio of 6.28 for health benefits. For these reasons, PO could serve as a potential improver for CSB production to replace commercial shortening and compensate for essential nutrient deficiencies.

ACS Style

Tingjing Zhang; Erqi Guan; Yuling Yang; Fang Liu; Lili Zhang; Jinyue Pang; Ke Bian. Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. International Journal of Food Science & Technology 2020, 56, 2407 -2414.

AMA Style

Tingjing Zhang, Erqi Guan, Yuling Yang, Fang Liu, Lili Zhang, Jinyue Pang, Ke Bian. Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. International Journal of Food Science & Technology. 2020; 56 (5):2407-2414.

Chicago/Turabian Style

Tingjing Zhang; Erqi Guan; Yuling Yang; Fang Liu; Lili Zhang; Jinyue Pang; Ke Bian. 2020. "Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality." International Journal of Food Science & Technology 56, no. 5: 2407-2414.

Journal article
Published: 20 September 2020 in Toxins
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Aflatoxin B1 (AFB1) is one of the most commonly found mycotoxin in corn, which is highly toxic, carcinogenic, teratogenic, and mutagenic for the health of humans and animals. In order to reduce the AFB1 in corn, corn kernels were processed with Water-assisted Microwaves Treatment (WMT) and the feasibility of WMT processing on AFB1 reduction and its effects on corn quality were analyzed. Increasing the treatment time and microwave power could increase the reduction of AFB1, and the maximum reduction rate could reach 58.6% and 56.8%, respectively. There was no significant correlation between the initial concentration of AFB1 and the reduction rate of AFB1. During WMT, the main toxigenic molds were sterilized completely, and the moisture content of corn climbed up and then declined to the initial level. WMT could obviously increase the fatty acid value and pasting temperature of corn and reduce the all paste viscosity of corn. However, it had little effect on the color of corn. The results indicated that WMT could reduce AFB1 effectively and avoid the vast appearance of heat-damaged kernels simultaneously. Undoubtedly, water played an important role in WMT. This result provides a new idea for the reduction of AFB1 by microwave.

ACS Style

Yaolei Zhang; Mengmeng Li; Yuanxiao Liu; Erqi Guan; Ke Bian. Reduction of Aflatoxin B1 in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn Quality. Toxins 2020, 12, 605 .

AMA Style

Yaolei Zhang, Mengmeng Li, Yuanxiao Liu, Erqi Guan, Ke Bian. Reduction of Aflatoxin B1 in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn Quality. Toxins. 2020; 12 (9):605.

Chicago/Turabian Style

Yaolei Zhang; Mengmeng Li; Yuanxiao Liu; Erqi Guan; Ke Bian. 2020. "Reduction of Aflatoxin B1 in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn Quality." Toxins 12, no. 9: 605.

Journal article
Published: 15 August 2019 in Toxins
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Fusarium Head Blight (FHB) or scab is a fungal disease of cereal grains. Wheat scab affects the yield and quality of wheat and produces mycotoxins such as deoxynivalenol (DON), which can seriously threaten human and animal health. In this study, gaseous ozone was used to degrade DON in wheat scab and the degradation products of ozonolysis were analyzed by ultra-performance liquid chromatography quadrupole-orbitrap mass spectrometry (UHPLC Q-Orbitrap). Toxicology analyses of the degradation products were also studied using structure-activity relationships. Ozone (8 mg L-1 concentration) was applied to 2 μg mL-1 of DON in ultrapure water, resulted in 95.68% degradation within 15 s. Ten ozonized products of DON in ultrapure water were analyzed and six main products (C15H18O7, C15H18O9, C15H22O9, C15H20O10, C15H18O8, and C15H20O9) were analyzed at varying concentrations of ozone and DON. Structural formulae were assigned to fragmentation products generated by MS2 and Mass Frontier® software. According to structure-activity relationship studies, the toxicities of the ozonized products were significantly decreased due to de-epoxidation and the attack of ozone at the C9-10 double bond in DON. Based on the results of the study above, we can find that gaseous ozone is an efficient and safe technology to degrade DON, and these results may provide a theoretical basis for the practical research of detoxifying DON in scabby wheat and other grains.

ACS Style

Mengmeng Li; Erqi Guan; Ke Bian. Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone. Toxins 2019, 11, 474 .

AMA Style

Mengmeng Li, Erqi Guan, Ke Bian. Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone. Toxins. 2019; 11 (8):474.

Chicago/Turabian Style

Mengmeng Li; Erqi Guan; Ke Bian. 2019. "Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone." Toxins 11, no. 8: 474.

Journal article
Published: 16 July 2019 in Toxins
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Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured. The results showed that DON in wheat kernels could be reduced by SS effectively. Besides, the reduction rate raised significantly with the increase of steam temperature and processing time and it was also affected significantly by steam velocity. The reduction rate in wheat kernels and wheat flour could reach 77.4% and 60.5% respectively. In addition, SS processing might lead to partial denaturation of protein and partial gelatinization of starch, thus affecting the rheological properties of dough and pasting properties of wheat flour. Furthermore, the qualities of crisp biscuits were improved at certain conditions of SS processing.

ACS Style

Yuanxiao Liu; Mengmeng Li; Ke Bian; Erqi Guan; Yuanfang Liu; Ying Lu. Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality. Toxins 2019, 11, 414 .

AMA Style

Yuanxiao Liu, Mengmeng Li, Ke Bian, Erqi Guan, Yuanfang Liu, Ying Lu. Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality. Toxins. 2019; 11 (7):414.

Chicago/Turabian Style

Yuanxiao Liu; Mengmeng Li; Ke Bian; Erqi Guan; Yuanfang Liu; Ying Lu. 2019. "Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality." Toxins 11, no. 7: 414.