Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae
This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the f...
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| Veröffentlicht in: | International journal of biological macromolecules 2021-11, Vol.190, p.86-92 |
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| container_title | International journal of biological macromolecules |
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| creator | Wang, Zhen Yan, Jingyao Ma, Sen Tian, Xiaoling Sun, Binghua Huang, Jihong Li, Li Wang, Xiaoxi Bao, Qingdan |
| description | This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P |
| doi_str_mv | 10.1016/j.ijbiomac.2021.08.179 |
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The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2021.08.179</identifier><identifier>PMID: 34474052</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Amylopectin - analysis ; Amylose - analysis ; Dietary Fiber - pharmacology ; Fermentation - drug effects ; Hydrogen-Ion Concentration ; Lactobacillus plantarum - drug effects ; Lactobacillus plantarum - physiology ; Saccharomyces cerevisiae - drug effects ; Saccharomyces cerevisiae - physiology ; Spectroscopy, Fourier Transform Infrared ; Starch - chemistry ; Starch - ultrastructure ; Starch structure ; Synergistic fermentation ; Triticum - chemistry ; Wheat bran dietary fiber ; X-Ray Diffraction</subject><ispartof>International journal of biological macromolecules, 2021-11, Vol.190, p.86-92</ispartof><rights>2021 Elsevier B.V.</rights><rights>Copyright © 2021 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-755fbf2b498a8dda63dae90275f92726acd3629705829382c3488651ec4f1933</citedby><cites>FETCH-LOGICAL-c368t-755fbf2b498a8dda63dae90275f92726acd3629705829382c3488651ec4f1933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813021018535$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34474052$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Zhen</creatorcontrib><creatorcontrib>Yan, Jingyao</creatorcontrib><creatorcontrib>Ma, Sen</creatorcontrib><creatorcontrib>Tian, Xiaoling</creatorcontrib><creatorcontrib>Sun, Binghua</creatorcontrib><creatorcontrib>Huang, Jihong</creatorcontrib><creatorcontrib>Li, Li</creatorcontrib><creatorcontrib>Wang, Xiaoxi</creatorcontrib><creatorcontrib>Bao, Qingdan</creatorcontrib><title>Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products.</description><subject>Amylopectin - analysis</subject><subject>Amylose - analysis</subject><subject>Dietary Fiber - pharmacology</subject><subject>Fermentation - drug effects</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus plantarum - drug effects</subject><subject>Lactobacillus plantarum - physiology</subject><subject>Saccharomyces cerevisiae - drug effects</subject><subject>Saccharomyces cerevisiae - physiology</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Starch - chemistry</subject><subject>Starch - ultrastructure</subject><subject>Starch structure</subject><subject>Synergistic fermentation</subject><subject>Triticum - chemistry</subject><subject>Wheat bran dietary fiber</subject><subject>X-Ray Diffraction</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkctuFDEQRS0EIpPAL0RespnGj37YO1CUANJILMjeqq4uMx71Y7DdQfM7-VIcTQJLVpbsc6tcdRi7lqKSQrYfD1U49GGZACsllKyEqWRnX7GNNJ3dCiH0a7YRspZbI7W4YJcpHcpt20jzll3ouu5q0agNe7z1njDzxfPfe4LM-wgzHwJliCfuQ0-RLzNPOa6Y1wgjP8blSDEHSv9CqdC45-BzwdNppvgzpByQe4oTzRlyKEUKvgPMSw8YxnFN_DhCeYvrxGEe-A9A3ENcphOW2kiRHkIKQO_YGw9jovfP5xW7v7u9v_m63X3_8u3m826LujV52zWN773qa2vADAO0egCyQnWNt6pTLeCgW2U70RhltVGoa2PKPghrL63WV-zDuWwZ8NdKKbspJKSx_JGWNTnVtFZ3XWNFQdszinFJKZJ3xximsjAnhXvS4w7uRY970uOEcUVPCV4_91j7iYa_sRcfBfh0BqgM-hAouoSBZqQhxKLJDUv4X48_oKmogQ</recordid><startdate>20211101</startdate><enddate>20211101</enddate><creator>Wang, Zhen</creator><creator>Yan, Jingyao</creator><creator>Ma, Sen</creator><creator>Tian, Xiaoling</creator><creator>Sun, Binghua</creator><creator>Huang, Jihong</creator><creator>Li, Li</creator><creator>Wang, Xiaoxi</creator><creator>Bao, Qingdan</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20211101</creationdate><title>Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae</title><author>Wang, Zhen ; Yan, Jingyao ; Ma, Sen ; Tian, Xiaoling ; Sun, Binghua ; Huang, Jihong ; Li, Li ; Wang, Xiaoxi ; Bao, Qingdan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-755fbf2b498a8dda63dae90275f92726acd3629705829382c3488651ec4f1933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amylopectin - analysis</topic><topic>Amylose - analysis</topic><topic>Dietary Fiber - pharmacology</topic><topic>Fermentation - drug effects</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus plantarum - drug effects</topic><topic>Lactobacillus plantarum - physiology</topic><topic>Saccharomyces cerevisiae - drug effects</topic><topic>Saccharomyces cerevisiae - physiology</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Starch - chemistry</topic><topic>Starch - ultrastructure</topic><topic>Starch structure</topic><topic>Synergistic fermentation</topic><topic>Triticum - chemistry</topic><topic>Wheat bran dietary fiber</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Zhen</creatorcontrib><creatorcontrib>Yan, Jingyao</creatorcontrib><creatorcontrib>Ma, Sen</creatorcontrib><creatorcontrib>Tian, Xiaoling</creatorcontrib><creatorcontrib>Sun, Binghua</creatorcontrib><creatorcontrib>Huang, Jihong</creatorcontrib><creatorcontrib>Li, Li</creatorcontrib><creatorcontrib>Wang, Xiaoxi</creatorcontrib><creatorcontrib>Bao, Qingdan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Zhen</au><au>Yan, Jingyao</au><au>Ma, Sen</au><au>Tian, Xiaoling</au><au>Sun, Binghua</au><au>Huang, Jihong</au><au>Li, Li</au><au>Wang, Xiaoxi</au><au>Bao, Qingdan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2021-11-01</date><risdate>2021</risdate><volume>190</volume><spage>86</spage><epage>92</epage><pages>86-92</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>This study investigated the changes in the structure of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber (WBDF) levels. The results showed that WBDF was slightly resistant to the decrease in acidity within the fermentation system. The amylose content decreased from 32.12% to 19.92% (P < 0.05), amylose/amylopectin ratio decreased from 0.47 to 0.25 (P < 0.05), and relative crystallinity decreased from 12.17% to 9.40% (P < 0.05) in the samples containing WBDF compared with the control. Scanning electron microscopy showed more eroded starch as the WBDF level increased. Fourier-transform infrared spectroscopy revealed a decrease in the starch-hydrogen binding absorbance in the 3600-3000 cm-1 wavemumber; and the 1047/1022 and 995/1022 cm-1 data indicated an increase in the degree of order and degree of double helix of the samples containing WBDF. The results of the study might help understand the interaction between dietary fibers and starch during fermentation and guide the production of fermented high-fiber flour products.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>34474052</pmid><doi>10.1016/j.ijbiomac.2021.08.179</doi><tpages>7</tpages></addata></record> |
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| subjects | Amylopectin - analysis Amylose - analysis Dietary Fiber - pharmacology Fermentation - drug effects Hydrogen-Ion Concentration Lactobacillus plantarum - drug effects Lactobacillus plantarum - physiology Saccharomyces cerevisiae - drug effects Saccharomyces cerevisiae - physiology Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch - ultrastructure Starch structure Synergistic fermentation Triticum - chemistry Wheat bran dietary fiber X-Ray Diffraction |
| title | Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae |
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