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The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field. [ABSTRACT FROM AUTHOR]

The drying time was decreasedby concentrating T. Fuciformis soup before drying. Effects of removing moisture content (10%~50%) on the quality of the instant T. Fuciformis soup was explored. Compared with the samples without pretreatment, when the water content of the soup was removed within 40%, rehydration capacity, rheological properties and tribology properties of instant T. Fuciformis soup showed no significant difference. In addition, drying time could be reduced by up to 9.5 h per batch. When 50% of the water in the soup was removed, the tremella pieces were seriously agglomerated during the initial rehydration time, the water absorption rate and the rehydration rate of the product were slow. The rehydration capacity decreased significantly compared with other samples. Therefore, drying time of instant T. Fuciformis soup could be reduced by removing less than 40% of the water in the soup through pretreatment.

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field.

Based on the technology of traditional macaroni, pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles. The effects of fermentation once with long time and many times with short time, and pressing on farinograph properties of buckwheat flour, texture properties,rehydration character and sensory quality of noodles were investigated. The results showed that fermentation could significantly improve the brewing properties of the noodles, while pressing had no effect on the quality of the noodles. Through the application of fermentations and pregelatinized non-fried buckwheat instant noodles with good brewing quality and mouth feel was obtained.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this article is to study the influence of pore size and distribution in plant tissue on drying behavior of plant materials using Chinese Angelica slices as an example. By using an automatic mercury injection apparatus and automatic surface area-porosity analyzer, the study compares the pore size distribution inside the matrix of a sample dried by 200 W microwave and 60°C hot air. The study also characterizes the matrix microstructure by scanning electronic microscopy (SEM) and discusses the drying dynamics of the sample, as well as the rehydration property of the dried sample. This work may be helpful for further investigation of the optimization of drying technology focused on micromechanisms and the quality of dried products. [ABSTRACT FROM AUTHOR]

• Spray-dried camel milk powders were stored at 11–33% RH (37 °C) over 18 weeks. • An increase in surface lipid caused an increase in surface hydrophobicity. • Wettability was not affected, and dispersibility and solubility dropped during storage. • There was a strong correlation between surface lipid content and powder solubility. • Powder property changes were more profound at 33% RH than at lower RH levels. Alterations in surface chemical composition relating to rehydration properties of spray-dried camel milk powders during accelerated storage (11–33% RH, 37 °C) over 18 weeks were investigated. The results showed that the surface of the fresh spray-dried camel milk powder (t = 0) was dominated by lipids (78%), followed by proteins (16%) and lactose (6%). During storage, the surface protein and lactose content decreased while the surface lipid content increased, resulting in an increase in surface hydrophobicity and slight agglomeration of the powder, especially for powder kept at 33% RH. Although fresh camel milk powder had very poor wettability, it displayed very high dispersibility and solubility (99%). During storage, dispersibility and solubility declined with increasing storage time and increasing RH levels, which correlated with an increase in surface lipid content. However, at the end of the storage period, camel milk powder still retained very high solubility (>93%). [ABSTRACT FROM AUTHOR]

Given the high nutritional value, the research of tea in foods has attracted increasing attention. The instant green tea (IGT), instant black tea (IBT) and match (Mat) were added to improve the qualities of freeze-dried instant rice (FDIR) and the rehydration property, flavor characteristics and nutritional quality were investigated in this paper. The results showed that the addition of three tea powders made FIDR achieve a higher rehydration rate and a better texture in the shortest rehydration time, as well as richer flavor components and higher antioxidant capacity. Moreover, the content of resistant starch was increased and the degree of starch hydrolysis was decreased. In comparison, IBT was the best improvement. Furthermore, the thermal property and XRD spectroscopy revealed that the crystal structure made regular feedback under the action of tea powders. The contact angle and surface energies, SEM and CLSM analysis showed that the changes in outer morphology of rice grains induced by tea powders were considerable. Moreover, FTIR and Raman spectroscopy confirmed that the hydrogen bonding between tea powder and starch made a more stable short-range structure. These all suggested that it is feasible to produce FDIR with tea powders as a novel instant rice with superior quality. • Three tea products (IGT, IBT and Mat) enhanced comprehensive qualities of FDIR. • The rehydration kinetics of FDIR was significantly accelerated by IBT. • FDIR with lower starch digestion and better texture was obtained, especially IBT. • Three tea products gave FDIR richer flavors and higher antioxidant capacity. • The qualities of FDIR were related to the stability of short-range structure. [ABSTRACT FROM AUTHOR]