期刊：
African Journal of Food Science,2012年6(7):204-211 ISSN：1996-0794
通讯作者：
Xia Yan-bin
作者机构：
College of Food Science and Technology, Hunan Agricultural University, Hunan
关键词：
Lotus seed;sprouting;nutritional;phenolic alkaloids;embryo of lotus seed
摘要：
The chemical and nutritional qualities of lotus seeds sprouted in water at different temperatures (25 and 35°C) and water to seed ratio (1:2.5, 1:3.75, 1:5, 1:6.25 and 1:7.5), and their embryos’ phenolic alkaloids content were determined and compared to the non-sprouted lotus seeds (control). Sprouting of the seeds resulted to significant increases in the crude protein and crude lipid and decreases in protein solubility and moisture content (p<0.05). Meanwhile, no significant variations are observed on the fiber and ash contents. The sprouted seeds also exhibited significantly lower (p<0.05) total phenolics, tannins, and cathechins except phytic acid contents. Furthermore, both of the embryo of sprouted seeds extracted by 80% methanol and water demonstrated significant rise (p<0.05) in their total phenolics, flavonoids and phenolic alkaloids (neferine, liensinine and isoliensinine). Results show that sprouted seed at 35°C and water to seed ratio of 1:5.00 (w/v) has higher nutritional qualities of the seeds and higher phenolic alkaloids content of the embryos. Sprouting is a simple method which does not require intensive energy input and also yields chemically unvaried product. The previous results strengthen the use of lotus seed as food and lotus seed flour for the development of new food products and formulation. The embryo, a good herbal medicine, can be used as tea component.
摘要：
The physical and chemical properties of the flours, starches, and modified starches of indica rice and japonica rice were investigated in this paper. Results showed that the swelling powers of flour, starch, and phosphate starch [substitution degree (DS)=0.065] of japonica rice were significantly higher than those (DS=0.065) of indica rice. The transmittance of modified starches was highest; and that of flours was lowest. The pasting property investigated with rapid visco analyzer (RVA) indicated that the peak viscosity and breakdown value of paste with high swelling power were high. Furthermore, the effect of protein and amylose content on pasting property were investigated. The results of rheological properties determined using rheological rheometer showed that at the same temperature, the storage modulus (G') of flour, starch, and modified starch of indica rice was higher than that of japonica rice. For each variety, the G' of flour was the highest, while the G' of modified starch was the lowest.
期刊：
Journal of Medicinal Plants Research,2011年5(17):4298-4303 ISSN：1996-0875
通讯作者：
Lin, Qinlu
作者机构：
[Xiao, Huaxi; Wu, Yue; Wu, Wei; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.;[Xiao, Huaxi; Fu, Xiangjin; Liu, Gao-Qiang; Lin, Qinlu] Cent S Univ Forestry & Technol, Coll Life Sci & Technol, Hunan Prov Key Lab Forestry Biotechnol, Changsha 410004, Hunan, Peoples R China.;[Tian, Wei] Hunan Agr Univ, Dept Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Lin, Qinlu] C;Cent S Univ Forestry & Technol, Natl Engn Lab Rice & By Prod Further Proc, Changsha 410004, Hunan, Peoples R China.
关键词：
Green tea polyphenols;rice starch;gelatinization;retrogradation;differential scanning calorimetry;X-ray diffraction
摘要：
The effect of green tea polyphenols (GTP) on the property of rice starch was investigated. 0, 5, 10 and 15% of GTP (based on rice starch weight) was added to rice starches with high (HAC), intermediate (IAC) and low (LAC) amylose contents, respectively. The gelatinization and retrogradation properties of rice starches with different amylose content containing different levels of GTP were analyzed by differential scanning calorimetry (DSC). The results exhibited that GTP could retard retrogradation of the three rice starches, which was further proved by X-ray diffraction investigation. In the DSC analysis, the temperature and enthalpy of starches gelatinization decreased with the concentration of GTP increasing. After storage at 4 degrees C for 20 days, retrogradation enthalpy (Delta H-ret) for all rice starches with different levels GTP began to appear, and the Delta H-ret and degree of retrogradation (DR%) of the three rice starches significantly decreased with the increased level of GTP. The X-ray diffractogram indicate that all the three gelatinized rice starch gels showed B-type X-ray diffraction patterns, and the B-type X-ray diffraction patterns gradually disappeared with the concentration of GTP increasing.
