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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.

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]

Summary: In this study, the structural, physicochemical and digestion characteristics of finger millet–resistant starch (FRS) prepared by ultrasonic (UP‐FRS), ultrasonic‐autoclaving (UAP‐FRS), enzymolysis (EP‐FRS) and ozonation (OP‐FRS) were studied. Different preparation methods have different degrees of damage to the morphological structure and granular shape of the starch, but the resistant starch obtained by ultrasonic, ultrasonic‐autoclaving and enzymolysis exhibited a same crystallinity pattern (B‐type polymorph), and typical V‐type modified starch was obtained by ozone treatment. That caused them to have different physicochemical properties. The solubility (8.2%) and swelling power (2.5%) of OP‐FRS were the smallest; the sedimentation value of the UAP‐FRS increased steadily with the increase of time and showed the largest (16.7%). UP‐FRS required the most energy for complete gelatinization (ΔH, 145 J g−1), and the gelatinization temperature range of the samples was significantly different (P < 0.05). In addition, UP‐FRS and OP‐FRS had strong anti‐digestion ability in vitro, and their digestion rate was lower than 30%. All these results are expected to provide information on the preparation and application of FRS, and may indicate that the specific processing of food before consumption could be used as new pathways for regulating the digestibility properties of food. [ABSTRACT FROM AUTHOR]