Effects of particle size and heating time during TBA test on the thiobarbituric acid reactive substance (TBARS) of soybean (Glycine Max) powder were studied. Effects of processing variables involved in the pulverization of soybean, such as the temperature of soybean powder, the oxygen level in the vessel, and the pulverisation time, were investigated. The temperature of the soybean powder and the oxygen level had no significant influence on the TBARS (p<0.05). The pulverization time and the heating time during TBA test significantly affected the TBARS. Change of TBARS during heating was well described by the fractional conversion first order kinetics model. A diffusion model was introduced to quantify the effect of particle size on TBARS. The major finding of this study was that the TBA test to estimate the level of the lipid oxidation directly from powders should consider the heating time and the mean particle sizes of the sample.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2012.11.113 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microencapsulation of Pickering nanoemulsions containing walnut oil stabilized using soy protein-curcumin composite nanoparticles: Fabrication and evaluation of a novel plant-based milk substitute.
Food Chem
December 2024
School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address:
Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.
View Article and Find Full Text PDFComparison of Plant Genomic DNA Extraction Kits Using the Proofman-LMTIA Amplification Assay.
Phytochem Anal
December 2024
School of Food and Biological Engineering, Henan University of Science and Technology, Luoyang, Henan, China.
Introduction: The extraction of DNA is the basis of molecular biology research. The quality of the extracted DNA is one of the key factors for the success of molecular biology experiments.
Objective: To select a suitable DNA extraction method for Chinese medicinal herbs and seeds.
Optimization of fermentation conditions and blending process of fairy bean in North Anhui Province.
AMB Express
December 2024
School of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, People's Republic of China.
Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established.
View Article and Find Full Text PDFFabrication and Encapsulation of Soy Peptide Nanoparticles Using Ultrasound Followed by Spray Drying.
Foods
December 2024
National Engineering Laboratory of Wheat & Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Peptide aggregation inevitably occurs during hydrolysis, and insoluble peptide aggregates (ISPA) are used as feed for animals due to their poor water solubility and unpleasant bitter flavor. Ultrasound was used to fabricate soy peptide nanoparticles by reassembling ISPA, followed by spray-drying encapsulation to develop low-bitterness peptide microcapsules with soluble soybean polysaccharide (SSPS) and stevioside (STE) as wall materials. Powder properties, bitter taste, and the morphology of the microcapsules were evaluated.
View Article and Find Full Text PDFOptimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.
Foods
November 2024
Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (/) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!