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Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, peas, white kidney beans, red beans, and chickpeas. Results: The water absorption index （WAI） of Mung bean powder at 90 ℃ and the water solubility index （WSI） at 40 ℃, the water absorption was better. In gelatinization results, mung bean powder had the highest recovery value, and showed good gelatinability. The results showed that the hardness and chewability of mung bean gel were significantly higher than those of other mixed bean powder, and the gel had certain elasticity and strong chewability. Mung bean gel has no bubbles, uniform surface, good smoothness and longest stretching distance. Conclusion: Mung beans may be the most suitable raw material among the five kinds of minor beans as gel-based food ingredients.

Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, and four flavonoid compounds. The five kinds of banana pulp polyphenols had certain antioxidant activities of scavenging DPPH, ABTS free radical, and reducing iron ion. All the five kinds of banana pulp polyphenols could inhibit α-glucosidase. The major bioactive components in banana pulp, catechin acid and rutin, were signiflcantly positively correlated with the ability of α-glucosidase inhibition （P＜0.05）. The antioxidative ability and inhibitory activity of α-glucosidase were the strongest in the pulp polyphenols of Nanjiao No.42 banana. The enzyme activity was inhibited by mixed inhibition, and the interaction with α-glucosidase was exothermic. Conclusion: Banana pulp polyphenols have good antioxidant ability and inhibition ability to α-glucosidase activity, and are expected to be a good selective inhibitor of α-glucosidase.

As an ideal model organism, Caenorhabditis elegans has been increasingly used in the evaluation of the nutritional function of food. Compared with other models such as cells and mice, C. elegans have the advantages of small size, short lifespan, high genetic homology with humans, easy observation of research results, and large batch culture in the laboratory. Therefore, the article summarizes the research methods, potential mechanisms and research progress of C. elegans in food nutritional function such as anti-obesity, antioxidant and anti-aging. In order to provide a reference for new methods in the evaluation of food nutrition function.

BACKGROUND: Rice bran, a by‐product of rice processing, has not been fully utilized except for the small amount used for raising animals. The raw material source requirements of microcrystalline cellulose are becoming increasingly extensive. However, the characteristics of preparing microcrystalline cellulose from rice bran have not been reported, which limits the application of rice bran. RESULTS: Microcrystalline cellulose was obtained from rice bran by alkali treatment, delignification, bleaching and acid hydrolysis. The morphology, particle size distribution, degree of polymerization, crystallinity, and thermal stability of rice bran microcrystalline cellulose were analyzed. The chemical compositions, scanning electron microscopy and Fourier‐transform infrared analysis for rice bran microcrystalline cellulose showed that the lignin and hemicellulose were successfully removed from the rice bran fiber matrix. The morphology of rice bran microcrystalline cellulose was shown to be of a short rod‐shaped porous structure with an average diameter of 65.3 μm. The polymerization degree of rice bran microcrystalline cellulose was 150. The X‐ray diffraction pattern of rice bran microcrystalline cellulose showed the characteristic peak of natural cellulose (type I), and its crystallization index was 71%. The rice bran microcrystalline cellulose may be used in biological composites with temperatures between 150 °C and 250 °C. CONCLUSION: These results suggest the feasibility of using rice bran as a low‐price source of microcrystalline cellulose. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by Lactobacillus plantarum has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different L. plantarum, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different L. plantarum sources on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although L. plantarum came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Given the composition of rice and its lack of gluten proteins, rice flour fails to form a cohesive and elastic dough when mixed directly with water. Consequently, many rice products rely on rice sheets (RS) made by rolling cooked rice dough. Limited research exists on how the rolling process impacts the properties and structure of cooked indica rice dough.This study investigated the effect of the number of rolling passes on the eating quality, starch structure, and water distribution of cooked fermented indica RS formed by dough. When the number of rolling passes reached six, the RS (RP‐6) that was obtained exhibited the lowest cooking loss, the highest hardness, adhesiveness, and chewiness, and optimal stretchability. It also demonstrated the lowest water loss after freezing. Dense microstructures were observed on both the surface and cross‐section of RP‐6. More ordered starch crystal structures and double helix structures were formed. The relative peak area of tightly bound water significantly increased in RP‐6, indicating a stronger bonding status between the starch and water molecules. However, excessive rolling passes (more than six) led to a partial disruption of the internal RS structure, resulting in a decline in eating quality.The study demonstrated the importance of the rolling process in improving the performance of RS. It was found that a moderate number of rolling passes was conducive to producing excellent RS, providing a theoretical basis for the production of high‐quality rice‐based products such as rice noodles, dumplings, and cakes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]