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The effect of aflatoxin B1 (AFB1) degradation by water-assisted microwave irradiation (WMI) and the identification of the degradation products of AFB1 are key issues in the feasibility study of WMI detoxification. In this study, WMI was applied to degrade pure AFB1 in aqueous medium, and the kinetics, products, and pathways of the degradation of AFB1 were studied. The results showed that AFB1 could be effectively degraded by WMI, and the degradation process followed pseudo-first-order reaction kinetics. In addition, six new main degradation products were identified by ultra-high-performance liquid chromatography Q-Orbitrap mass spectrometry, and a possible degradation pathway was proposed. Furthermore, the variety and quantity of AFB1 degradation products and the degradation pathway of AFB1 were affected by microwave heating temperature, time, and power. After WMI treatment, the double bond in the terminal furan ring or the lactone bond of AFB1 was destroyed, which implied that the toxicity of the degradation product was significantly reduced. Therefore, WMI is deemed to be an effective method to degrade AFB1.
Yaolei Zhang; Mengmeng Li; Yuanxiao Liu; Erqi Guan; Ke Bian. Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways. LWT 2021, 152, 112310 .
AMA StyleYaolei Zhang, Mengmeng Li, Yuanxiao Liu, Erqi Guan, Ke Bian. Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways. LWT. 2021; 152 ():112310.
Chicago/Turabian StyleYaolei Zhang; Mengmeng Li; Yuanxiao Liu; Erqi Guan; Ke Bian. 2021. "Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways." LWT 152, no. : 112310.
Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08 MPa) on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90 rpm/min) and water content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06 MPa) could promote the full contact between flour and water and improved the water-holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06 MPa, with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decrease in tensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p < 0.05). The proper vacuum mixing allowed the preparation of dough to require more water and less energy. Practical Application In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.
Yu‐Ling Yang; Er‐Qi Guan; Li‐Li Zhang; Jin‐Yue Pang; Meng‐Meng Li; Ke Bian. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough. Journal of Food Science 2021, 86, 2421 -2433.
AMA StyleYu‐Ling Yang, Er‐Qi Guan, Li‐Li Zhang, Jin‐Yue Pang, Meng‐Meng Li, Ke Bian. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough. Journal of Food Science. 2021; 86 (6):2421-2433.
Chicago/Turabian StyleYu‐Ling Yang; Er‐Qi Guan; Li‐Li Zhang; Jin‐Yue Pang; Meng‐Meng Li; Ke Bian. 2021. "Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough." Journal of Food Science 86, no. 6: 2421-2433.
Impact of globulin addition on the functional and protein structural properties of dough and cooked noodles were investigated. The underlying mechanism was explored through analyzing the interaction between globulin and gluten by using SDS-PAGE, size exclusion chromatography, free sulfhydryl/disulfide bond analysis, laser scanning confocal microscopy and Fourier transform infrared spectroscopy. Results showed that the stiffness/hardness and maximum resistance of dough and cooked noodles were both increased when globulin addition was 1.5% or higher. Besides, extensibility of cooked noodles was also improved when the addition up to 3.0%. The addition of globulin facilitated weakening the S-S bonds in the gluten network and cross-linked with SDS-soluble gluten mainly through non-covalent interactions, especially hydrophobic interactions. Meanwhile, a more rigid protein network structure was observed. Additionally, following cooking, globulin addition accelerated the aggregation of protein molecules. When the addition reached 3%, the protein conformation was transformed from β-sheets and random coils to β-turns.
Li-Li Zhang; Er-Qi Guan; Yu-Ling Yang; Yuan-Xiao Liu; Ting-Jing Zhang; Ke Bian. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles. Food Chemistry 2021, 362, 130170 .
AMA StyleLi-Li Zhang, Er-Qi Guan, Yu-Ling Yang, Yuan-Xiao Liu, Ting-Jing Zhang, Ke Bian. Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles. Food Chemistry. 2021; 362 ():130170.
Chicago/Turabian StyleLi-Li Zhang; Er-Qi Guan; Yu-Ling Yang; Yuan-Xiao Liu; Ting-Jing Zhang; Ke Bian. 2021. "Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles." Food Chemistry 362, no. : 130170.
In order to study the effects of superheated steam (SS) treatment of wheat on the physicochemical properties of wheat flour and cracker quality, soft wheat was treated with SS and the pasting properties and solvent retention capacity (SRC) of wheat flour and cracker quality were determined. The results showed that both the physicochemical properties of wheat flour and cracker quality were significantly affected by SS treatment of wheat. Pasting properties of wheat flour were affected by SS treatment of wheat significantly, which indicated the increase of gelatinized starch and damaged starch. At the steam temperatures from 140 to 215 °C, 50% sucrose SRC (SuSRC), 5% sodium carbonate SRC (SCSRC), and water SRC (WSRC) increased with the extending of treatment time. Meanwhile, 5% lactic acid SRC (LASRC) and gluten performance index (GPI) initially increased and then decreased. Besides, the spread ratio, hardness and fracturability of crackers were improved. According to the results above, we concluded that SS treatment of wheat had significant effects on the physicochemical properties of wheat flour and could improve cracker quality in a relatively short time (shorter than 3 min). The most suitable condition for improving cracker quality was SS treatment of wheat at 165 °C for 3 min.
Yuanxiao Liu; Mengmeng Li; Yuanfang Liu; Erqi Guan; Ke Bian. Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. Journal of Cereal Science 2021, 97, 103165 .
AMA StyleYuanxiao Liu, Mengmeng Li, Yuanfang Liu, Erqi Guan, Ke Bian. Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. Journal of Cereal Science. 2021; 97 ():103165.
Chicago/Turabian StyleYuanxiao Liu; Mengmeng Li; Yuanfang Liu; Erqi Guan; Ke Bian. 2021. "Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality." Journal of Cereal Science 97, no. : 103165.
The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of the flour mill to obtain wheat flour in five different particle sizes. The results showed that milling intensity significantly reduced the particle size and increased the damaged starch content and sedimentation value, but there were no significant differences in protein or ash contents. The reduction of wheat flour particle size significantly decreased the peak viscosity, trough viscosity, final viscosity, breakdown, and setback of the blends, while there were no significant differences in pasting temperature. Stress relaxation characteristics indicated that as the particle size of wheat flour decreased, dough hardness increased. The noodles made from wheat flour with a smaller particle size had a higher water absorption rate and cooking loss rate. Textural profile analysis parameters showed that as the particle size of wheat flour decreased, the hardness, chewiness, recovery, and adhesiveness of noodles showed increasing trends, and there was no significant difference in elasticity. In summary, it is found that the quality of the noodles made by sample C (D50: 78.47 µm) is better.
Erqi Guan; Jinyue Pang; Yuling Yang; Tingjing Zhang; Mengmeng Li; Ke Bian. Effects of wheat flour particle size on physicochemical properties and quality of noodles. Journal of Food Science 2020, 85, 4209 -4214.
AMA StyleErqi Guan, Jinyue Pang, Yuling Yang, Tingjing Zhang, Mengmeng Li, Ke Bian. Effects of wheat flour particle size on physicochemical properties and quality of noodles. Journal of Food Science. 2020; 85 (12):4209-4214.
Chicago/Turabian StyleErqi Guan; Jinyue Pang; Yuling Yang; Tingjing Zhang; Mengmeng Li; Ke Bian. 2020. "Effects of wheat flour particle size on physicochemical properties and quality of noodles." Journal of Food Science 85, no. 12: 4209-4214.
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.
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 StyleTingjing 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 StyleTingjing 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.
Effects of different levels of salt (1–2%, fwb) and kansui (0.5–1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui. The rupture elongation was increased by salt while reduced by kansui. The rupture stress and elongation increased to a maximum at 3 or 4 sheeting passes then decreased. The larger polymeric glutenin (LPP) increased while glutenin macropolymer (GMP) and free SH contents declined with the increased sheeting passes except for the dough contained 1% kansui at which these indicators remained constant. The β-sheet was increased while the β-turn was decreased by salt and kansui. The results showed the LPP disaggregated from GMP through physical disentanglement and experienced a reaggregation process with the SS bonds participate in, but the addition of kansui especially at 1% concentration could inhibit the disaggregation of GMP through protein cross-linking.
Chong Liu; Mengkun Song; Jing Hong; Limin Li; Xueling Zheng; Ke Bian; Erqi Guan. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Food Chemistry 2020, 342, 128365 .
AMA StyleChong Liu, Mengkun Song, Jing Hong, Limin Li, Xueling Zheng, Ke Bian, Erqi Guan. Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process. Food Chemistry. 2020; 342 ():128365.
Chicago/Turabian StyleChong Liu; Mengkun Song; Jing Hong; Limin Li; Xueling Zheng; Ke Bian; Erqi Guan. 2020. "Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process." Food Chemistry 342, no. : 128365.
Genome shuffling, an efficient and practical strain improvement technology via recursive protoplasts fusion, can break through the limits of species even genus to accelerate the directed evolution of microbial strains, without requiring the comprehensively cognized genetic background and operable genetic system. Hence this technology has been widely used for many important strains to obtain the desirable industrial phenotypes. In this review, we introduce the procedure of genome shuffling, discuss the new aid strategies of genome shuffling, summarize the applications of genome shuffling for increasing metabolite yield, improving strain tolerance, enhancing substrate utilization, and put forward the outlook to the future development of this technology.
Liang Chen; Qiu-Hua Xin; Li-Min Ma; Rui-Fang Li; Ke Bian. Applications and research advance of genome shuffling for industrial microbial strains improvement. World Journal of Microbiology and Biotechnology 2020, 36, 1 -8.
AMA StyleLiang Chen, Qiu-Hua Xin, Li-Min Ma, Rui-Fang Li, Ke Bian. Applications and research advance of genome shuffling for industrial microbial strains improvement. World Journal of Microbiology and Biotechnology. 2020; 36 (10):1-8.
Chicago/Turabian StyleLiang Chen; Qiu-Hua Xin; Li-Min Ma; Rui-Fang Li; Ke Bian. 2020. "Applications and research advance of genome shuffling for industrial microbial strains improvement." World Journal of Microbiology and Biotechnology 36, no. 10: 1-8.
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.
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 StyleYaolei 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 StyleYaolei 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.
In order to improve cake quality, soft wheat was treated with superheated steam (SS) and used to make Madeira cakes, after which the cake batter properties and cake quality were analyzed. Both the cake batter properties and cake quality were significantly affected by SS treatment and cake quality was improved at some specific conditions. Batter viscosity was higher than the control at most conditions of SS treatment and it increased when treatment time was increased from 1 min to 7 min at 140 °C, 165 °C, 190 oC and 215 °C. Batter density decreased at some specific conditions. Except the treatment of wheat at 115 °C for 1 min and at 140 °C for 5 min and 7 min, other conditions all led to the decrease of baking loss of cakes. Specific volume of cakes increased at the conditions of 165 °C for 3 min, 190 °C for 1min and 215 °C for 1min. Texture properties and sensory qualities were improved at relatively high temperature for a short time of SS treatment. In conclusion, SS treatment of wheat at the conditions of relatively high temperature for a short time could improve cake quality significantly and SS treatment at 190 °C for 1 min was the best condition.
Yuanxiao Liu; Erqi Guan; Mengmeng Li; Ke Bian; Jiping Wen; Chuanshun Ren. Improvement of cake quality by superheated steam treatment of wheat. Journal of Cereal Science 2020, 95, 103046 .
AMA StyleYuanxiao Liu, Erqi Guan, Mengmeng Li, Ke Bian, Jiping Wen, Chuanshun Ren. Improvement of cake quality by superheated steam treatment of wheat. Journal of Cereal Science. 2020; 95 ():103046.
Chicago/Turabian StyleYuanxiao Liu; Erqi Guan; Mengmeng Li; Ke Bian; Jiping Wen; Chuanshun Ren. 2020. "Improvement of cake quality by superheated steam treatment of wheat." Journal of Cereal Science 95, no. : 103046.
Erqi Guan; Yuling Yang; Jinyue Pang; Tingjing Zhang; Mengmeng Li; Ke Bian. Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties. Food Science & Nutrition 2020, 8, 2581 -2587.
AMA StyleErqi Guan, Yuling Yang, Jinyue Pang, Tingjing Zhang, Mengmeng Li, Ke Bian. Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties. Food Science & Nutrition. 2020; 8 (6):2581-2587.
Chicago/Turabian StyleErqi Guan; Yuling Yang; Jinyue Pang; Tingjing Zhang; Mengmeng Li; Ke Bian. 2020. "Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties." Food Science & Nutrition 8, no. 6: 2581-2587.
In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r2 = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.
Qinghua Yue; Mingfei Li; Chong Liu; Limin Li; Xueling Zheng; Ke Bian. Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality. Journal of Cereal Science 2020, 93, 102968 .
AMA StyleQinghua Yue, Mingfei Li, Chong Liu, Limin Li, Xueling Zheng, Ke Bian. Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality. Journal of Cereal Science. 2020; 93 ():102968.
Chicago/Turabian StyleQinghua Yue; Mingfei Li; Chong Liu; Limin Li; Xueling Zheng; Ke Bian. 2020. "Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality." Journal of Cereal Science 93, no. : 102968.
Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. Practical Application The research provides technical guidance for obtaining better dough in noodle processing.
Yuling Yang; Erqi Guan; Tingjing Zhang; Mengmeng Li; Ke Bian. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers. Journal of Food Science 2020, 85, 956 -963.
AMA StyleYuling Yang, Erqi Guan, Tingjing Zhang, Mengmeng Li, Ke Bian. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers. Journal of Food Science. 2020; 85 (4):956-963.
Chicago/Turabian StyleYuling Yang; Erqi Guan; Tingjing Zhang; Mengmeng Li; Ke Bian. 2020. "Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers." Journal of Food Science 85, no. 4: 956-963.
To assess the effect of NaCl on processing properties of different varieties of wheat flour and noodle quality, the rheological properties of dough, and the quality of white salted noodles made from three different varieties of wheat flour were evaluated. The results showed that the addition of NaCl had different effects on the rheological properties of different varieties of wheat flour. As NaCl concentration increased, the stability time of both intermediate-gluten and weak-gluten wheat flour increased, while that of strong-gluten wheat flour increased initially and then remained stable. The developing time of strong-gluten wheat flour increased, while those of both intermediate-gluten and weak-gluten wheat flour did not change significantly. The energy values of intermediate- and weak-gluten wheat flour did not change significantly while that of strong-gluten wheat flour increased. NaCl had no apparent effects on the hardness, springiness, gumminess, chewiness and resilience of noodles. The cooking loss of fresh noodles increased positively with increasing NaCl concentration. Microstructure of noodles showed that gluten network structure of noodles became more and more dense with increasing NaCl concentration. The effect of NaCl on gluten protein contributed to the change of rheological properties and noodle quality.
Huiping Fan; Feng Fu; Yuehua Chen; Mei Liu; Zhilu Ai; Ke Bian. Effect of NaCl on rheological properties of dough and noodle quality. Journal of Cereal Science 2020, 93, 102936 .
AMA StyleHuiping Fan, Feng Fu, Yuehua Chen, Mei Liu, Zhilu Ai, Ke Bian. Effect of NaCl on rheological properties of dough and noodle quality. Journal of Cereal Science. 2020; 93 ():102936.
Chicago/Turabian StyleHuiping Fan; Feng Fu; Yuehua Chen; Mei Liu; Zhilu Ai; Ke Bian. 2020. "Effect of NaCl on rheological properties of dough and noodle quality." Journal of Cereal Science 93, no. : 102936.
Qinghua Yue; Mingfei Li; Chong Liu; Limin Li; Xueling Zheng; Ke Bian. Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread. International Journal of Food Science & Technology 2020, 55, 2751 -2761.
AMA StyleQinghua Yue, Mingfei Li, Chong Liu, Limin Li, Xueling Zheng, Ke Bian. Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread. International Journal of Food Science & Technology. 2020; 55 (7):2751-2761.
Chicago/Turabian StyleQinghua Yue; Mingfei Li; Chong Liu; Limin Li; Xueling Zheng; Ke Bian. 2020. "Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread." International Journal of Food Science & Technology 55, no. 7: 2751-2761.
Background: Deoxynivalenol (DON) is a type B trichothecene that occurs predominantly in grains such as wheat, maize, and barley and has been implicated in incidents of mycotoxicoses in both humans and farm animals. Objective: In the present study, we chose 60Co γ-ray irradiation to degrade DON. Methods: First, the degradation effect of irradiation on DON was analyzed. Second, the toxicity analyses of radiolysis products were studied by oral gavage. Results: The results indicated that 60Co γ-ray irradiation had significant degradation effect on pure DON: when 20 kGy γ-ray irradiation was used for 2 μg/mL DON in acetonitrile–water, the degradation efficiency of DON was 83%, and 2 μg/mL DON in ultra-pure water was completely degraded after 5 kGy γ-ray irradiation. The concentration of 200 μg/mL DON in ultra-pure water had significant toxicity to mice: decreased body weight gain and feed consumption as well as pathological changes in liver and kidney were observed compared with the control group. Conclusions: No significant toxicity was observed in mice that were given these degraded solutions treated by γ-ray irradiation, which indicated that the toxicity of radiolysis products in ultra-pure water had significantly decreased after treatment by γ-ray irradiation. Highlights: This research offered some reference to detoxify DON in cereal grains.
Mengmeng Li; Erqi Guan; Ke Bian. Detoxification of Deoxynivalenol by 60Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products. Journal of AOAC INTERNATIONAL 2019, 102, 1749 -1755.
AMA StyleMengmeng Li, Erqi Guan, Ke Bian. Detoxification of Deoxynivalenol by 60Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products. Journal of AOAC INTERNATIONAL. 2019; 102 (6):1749-1755.
Chicago/Turabian StyleMengmeng Li; Erqi Guan; Ke Bian. 2019. "Detoxification of Deoxynivalenol by 60Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products." Journal of AOAC INTERNATIONAL 102, no. 6: 1749-1755.
Ultrasound is an emerging decontamination technology with potential use in the global food processing industry. In the present study, we explored power ultrasound for processing aqueous aflatoxin B1 (AFB1). AFB1 was degraded by 85.1% after 80 min of ultrasound exposure. The reaction products of AFB1 were identified and their molecular formulae elucidated by ultra-high-performance liquid chromatography Q-Orbitrap mass spectrometry. Eight main reaction products were found, and their structures were clarified by parental ion fragmentation. Two degradation pathways were proposed according to the degradation product structures: One involved the addition of H• and OH• radicals, whereas the other involved H2O2 epoxidation and H•, OH•, and H2O2 oxidation of AFB1. Ultrasound treatment significantly reduced AFB1 bioactivity and toxicity by disrupting the C8=C9 double bond in the furan ring and modifying the lactone ring and methoxy group.
Yuanfang Liu; Mengmeng Li; Yuanxiao Liu; Ke Bian. Structures of Reaction Products and Degradation Pathways of Aflatoxin B1 by Ultrasound Treatment. Toxins 2019, 11, 526 .
AMA StyleYuanfang Liu, Mengmeng Li, Yuanxiao Liu, Ke Bian. Structures of Reaction Products and Degradation Pathways of Aflatoxin B1 by Ultrasound Treatment. Toxins. 2019; 11 (9):526.
Chicago/Turabian StyleYuanfang Liu; Mengmeng Li; Yuanxiao Liu; Ke Bian. 2019. "Structures of Reaction Products and Degradation Pathways of Aflatoxin B1 by Ultrasound Treatment." Toxins 11, no. 9: 526.
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.
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 StyleMengmeng 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 StyleMengmeng 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.
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.
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 StyleYuanxiao 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 StyleYuanxiao 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.
Dough development is the most critical step in the conversion of flour into products. Low field nuclear magnetic resonance (LF-NMR), Texture Analyzer and Rheometer were used to analyze water distribution, uniaxial and biaxial tension, dynamic oscillation characteristics, as well as stress relaxation and creep-recovery characteristics of a series of wheat flour and water prepared in different water adding methods. A certain quantity of water was added to wheat flour for several times, water content and water-holding capacity of dough were improved compared with the dough adding all water to flour once. Meanwhile, tensile resistance and tensile area of dough enhanced. When rheological properties of dough were measured, it was found that tanδ were significantly changed and the degree of polymerization increased. The dough obtained by adding water three times had the largest consistency coefficient, relaxation modulus and smallest flow behavior index, creep compliance, exhibiting well elasticity and poor viscosity. In addition, there was no significant change in doughs with two times water adding in stress relaxation and creep recovery experiments.
Yuling Yang; Erqi Guan; Tingjing Zhang; Mengmeng Li; Ke Bian. Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough. Journal of Cereal Science 2019, 89, 102791 .
AMA StyleYuling Yang, Erqi Guan, Tingjing Zhang, Mengmeng Li, Ke Bian. Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough. Journal of Cereal Science. 2019; 89 ():102791.
Chicago/Turabian StyleYuling Yang; Erqi Guan; Tingjing Zhang; Mengmeng Li; Ke Bian. 2019. "Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough." Journal of Cereal Science 89, no. : 102791.