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Slow digestion starch (SDS) and resistant starch (RS) are usually used as additives or raw materials in food processing due to their low glycemic index (GI) and low digestibility, imbuing products with physiological function, such as hypoglycemic activity and anti-obesity. But due to the lack of standardization of experimental methods, great differences have been reported in the results of various studies, which mean that the reference of experimental consequences is decreased, and the development of starch processing technology is then hindered. Moreover, the detailed structural changes in starch during different types of modifications are of necessity to be explored. In this paper, the structural characteristics and physiological functions of functional starch (SDS and RS) were reviewed, the physical, enzymatic, chemical and physicochemical preparation methods of functional starch from different plant sources were compared as well. In addition, the applications of functional starch in food industry were summarized, which were expected to provide the references for optimizing starch modification efficiency and functional food development. [ABSTRACT FROM AUTHOR]

BACKGROUND: The traditional screening method for umami peptide, extracted from porcine bone, was labor‐intensive and time‐consuming. In this study, the rapid screening method and molecular mechanism of umami peptide was investigated. RESULTS: This article showed that a more precisely rapid screening method with composite machine learning and molecular docking was used to screen the potential umami peptide from porcine bone. As reference, 24 reported umami peptides were predicated by composite machine learning, with the accuracy of 86.7%. In this study, potential umami peptide sequences from porcine bone were screened by UMPred‐FRL, Umami‐MRNN Demo, and molecular docking was used to provide further screening. Finally, nine peptides were screened and verified as umami peptides by this method: LREY, HEAL, LAKVH, FQKVVA, HVKELE, AEVKKAP, EAVEKPQS, KALSEEL and KKMFETES. The hydrogen bonding was deemed to be the main interaction force with receptor T1R3, and domain binding sites were Ser146, His121 and Glu277. The result demonstrated the feasibility of machine learning assisted T1R1/T1R3 receptor for rapid screening umami peptides. The screening method would not only adapt to screen umami peptides from porcine bone but possibly applied for other sources. It also provided a reference for rapid screening of umami peptides. CONCLUSION: The manuscript lays a rapid screening method in screening umami peptide, and nine umami peptides from porcine bone were screened and identified. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The objective of the study was to investigate the effects of coenzyme Q10 (CoQ10) and sodium succinate (SS) on the redness and thiobarbituric acid reactive substances (TBARS) of minced pork under 4 ± 1°C for 9 days. Different dosages of CoQ10 and SS were added to the minced pork, respectively. The results showed that CoQ10 or SS addition could retard the decrease of a* value effectively. The TBARS value decreased significantly with CoQ10 (0.002%–0.008%) or SS addition. The optimal levels of CoQ10 and SS addition were 0.006% and 0.04%, respectively. Compared to adding individually, the combination addition of 0.006% CoQ10 and 0.04% SS could make the a* value of minced pork more stable during storage, while the TBARS value and metmyoglobin content decreased significantly (p <.05). CoQ10 and SS can be used to improve the color stability of minced pork during storage by inhibiting lipid oxidation and metmyoglobin formation. Practical applications: The discoloration of minced pork during storage affects edible quality and commercial value seriously. The process of color change can be effectively delayed by adding various antioxidants. Due to potential health risks of synthetic antioxidants, the demand for natural antioxidants has been increased. Coenzyme Q10 is one of the most consumed nutritional supplements, and succinate can improve meat color stability as a Krebs cycle substrate. The combination addition of coenzyme Q10 and sodium succinate can retard redness decrease, as well as inhibit lipid oxidation of minced pork during refrigerated storage. The practical implication of this study is that coenzyme Q10 and sodium succinate can be used as promising food additives to improve color stability and extend shelf life of meat or meat products. [ABSTRACT FROM AUTHOR]

Background: To improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75, 95, and 105 °C, leading to the production of three red starter wine variants (BHQW1, BHQW2, and BHQW3)., Results: The results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L -1 ), and total acid (increase 0.54 g L -1 ) content in red starter wine fermented using baked red kojic rice compared with the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 °C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g -1 and 0.15 U mL -1 respectively). The highest lovastatin content was presented in red kojic rice baked at 105 °C and its corresponding fermented wine (1420.63 ± 507.9 μg g -1 and 3368.87 ± 228.16 μg L -1 respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. Regarding antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19 ± 548.24 μg L -1 ) and significantly higher volatile esters in BHQW1 (254.46 ± 16.63 μg L -1 ). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2-ethylhexyl alcohol, and benzaldehyde., Conclusion: Our findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

This work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SEM results showed that the whole soybean flour tofu possessed satisfactory water holding capacity and water content at a CS to GDL ratio of 3:2, significantly improving the cross-linking network gel in tofu and accounting for its similar color to soybeans. Furthermore, GC-IMS analysis showed that the whole soybean flour tofu prepared at a 3:2 ratio had more flavor components (51 types) than commercially available ones (CS or GDL tofu) and exhibited satisfactory results during consumer sensory evaluation. Overall, this method is effective and applicable for the industrial preparation of whole soybean flour tofu., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2022 Published by Elsevier Ltd.)

β-lactoglobulin (β-lg), the predominant protein in bovine whey, was chemically modified by (-)-epigallocatechin-3-gallate (EGCG) to develop a biomacromolecule with antioxidant activity. The EGCG-modified β-lg was characterized by SDS-PAGE, MALDI-TOF MS and intrinsic fluorescence spectroscopy. The antioxidant properties of EGCG-modified β-lg was assessed using DPPH radical scavenging activity, iron chelating ability, and inhibition of Cu 2+ -induced LDL oxidation. SDS-PAGE and MALDI-TOF MS results indicated the dimerization of β-lg after EGCG modification. Intrinsic fluorescence spectra suggested that EGCG modification caused an alteration in the conformational structure of β-lg. The results demonstrated that EGCG-modified β-lg possessed great antioxidant potential in terms of scavenging DPPH radical and chelating ferrous ion. Furthermore, the EGCG-modified β-lg showed a protective effect against LDL peroxidation. The results indicate that EGCG-modified β-lg could provide significant health benefits as an antioxidant., (Copyright © 2019. Published by Elsevier B.V.)