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RISS 인기검색어
- 검색키워드
- 저자 : Cuina Wang (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage
Wang, Cuina,Liang, Shuxia,Wang, Hao,Guo, Mingruo 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The objectives of this study were to develop a symbiotic oat-based beverage (SOB) and to analyze its physiochemical properties and the probiotic survivability. The beverage base was prepared by fermenting a mix containing oat flour (10%, w/w), sugar (4%, w/w), and inulin (1%, w/w) with a commercial Lactobacillus plantarum (0.003%, w/w) at $30^{\circ}C$ for 12 h. The SOB was formulated using the fermented oat base, sugar, stabilizers (pectin and ${\lambda}$-carrageenan), vitamin C, and citric acid. The beverage was analyzed for total solids ($11.65{\pm}0.22%$), protein ($0.58{\pm}0.02%$), fat ($0.37{\pm}0.02%$), carbohydrate ($10.70{\pm}0.33%$), ash ($0.14{\pm}0.01%$), and dietary fiber ($0.70{\pm}0.05%$). The pH value of the beverage was stable at about 3.60 during 7-week storage. Lactobacillus plantarum population in the beverage remained above $10^7CFU/g$ throughout the storage. Oat-based beverage is a low fat and high dietary fiber symbiotic food.
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Physiochemical properties and probiotic survivability of symbiotic oat-based beverage
Cuina Wang,Shuxia Liang,Hao Wang,Mingruo Guo 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The objectives of this study were to develop a symbiotic oat-based beverage (SOB) and to analyze its physiochemical properties and the probiotic survivability. The beverage base was prepared by fermenting a mix containing oat flour (10%, w/w), sugar (4%, w/w), and inulin (1%, w/w) with a commercial Lactobacillus plantarum (0.003%, w/w) at 30 C for 12 h. The SOB was formulated using the fermented oat base, sugar, stabilizers (pectin and k-carrageenan), vitamin C, and citric acid. The beverage was analyzed for total solids (11.65 ± 0.22%), protein (0.58 ± 0.02%), fat (0.37 ± 0.02%), carbohydrate (10.70 ± 0.33%), ash (0.14 ± 0.01%), and dietary fiber (0.70 ± 0.05%). The pH value of the beverage was stable at about 3.60 during 7-week storage. Lactobacillus plantarum population in the beverage remained above 107 CFU/g throughout the storage. Oat-based beverage is a low fat and high dietary fiber symbiotic food.
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Feng Gao,Xuefei Zhang,Hao Wang,Xiaomeng Sun,Jiaqi Wang,Cuina Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.5
Changes in whey protein (10%, w/v) induced bydry-heating (60 C for 5 days at a relative humidity of63%), wet-heating (85 C for 30 min) or the two-combinedheating in absence or presence of inulin (8%, w/v) werestudied. Mixture of whey protein and inulin showed significantlyhigher absorbance at 290 nm than whey proteinalone in all heating conditions while only dry-heatedsamples showed significantly increased absorbance value at420 nm (p\0.05). Whey protein after heating showedsignificantly lower zeta potential and inulin decreased thevalue of all heated samples further (p\0.05) except forsamples after dry-heating. Heating decreased the freesulfhydryl group content of whey protein samples whilepresence of inulin decreased further (p\0.05). Dry-heatingdecreased while wet-heating increased the surfacehydrophobicity of whey protein. Inulin had no effect on thesurface hydrophobicity of heated whey protein under dryheatingbut decreased under wet-heating.
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Feng Gao,Xuefei Zhang,Jiaqi Wang,Xiaomeng Sun,Cuina Wang 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6
Effects of pH (6–8), protein concentration (6–11%, w/v), heating temperature (70–95 C) and time (5–30 min) on functional and antioxidative properties of heat-induced polymerized whey protein were systematically investigated. All samples were determined for solubility at pH 4.6, emulsion capacity and stability, and antioxidative properties involving 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,20-azinobis(2-ethylbenzothiazoline- 6-sulfonate) (ABTS) scavenging abilities. Heating resulted in significant loss in solubility, emulsion capacity and stability for whey protein, p\0.05. Heating decreased DPPH but enhanced ABTS scavenging ability for whey protein significantly, p\0.05. Changes caused by pH variation were much stronger than those observed for other factors. Both protein concentration and heating time had negative effects while heating temperature had positive effect on emulsion capacity of whey protein. Data indicates that functional and antioxidative properties of whey protein could be altered by factors including pH, protein concentration, heating temperature and time.
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Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating
Yao Ming,Lu Chen,Abbas Khan,Hao Wang,Cuina Wang 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
Effects of tea polyphenols (TP) incorporation onphysicochemical and antioxidative properties of wheyprotein isolate (WPI) coating were studied. Two WPIcoating solutions were prepared by heating WPI solutions(pH 8, 90 C) for 30 min and then TP was incorporated. TPaddition could increase the negative zeta potential of 5%solution. The surface hydrophobicity index of both solutionswas increased and intrinsic fluorescence intensitydecreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,20-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacitiesof both solutions increased with increasing TP. Comparedwith apple pieces coated with whey protein only, thosewith TP containing whey protein coatings showed lowerbrowning index and slight changes in weight loss during24 h storage. Data indicated that TP could influence thephysicochemical properties and improve the antioxidantactivity of WPI coating solutions and can be used to retardthe enzymatic browning of fruit during storage.
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