Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients suc...Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.展开更多
Castanea sativa is a valuable tree species in Hyrcanian forests, an evolutionary relict ecosystem whose communities suffer from overexploitation and fungal diseases. In the current study, three species delimitation me...Castanea sativa is a valuable tree species in Hyrcanian forests, an evolutionary relict ecosystem whose communities suffer from overexploitation and fungal diseases. In the current study, three species delimitation methods were utilized with ITS regions sequencing to determine the taxonomic status of Septoria causing leaf blotch of C. sativa in Hyrcanian forests. The results indicated that the length of ITS region in the genus Septoria (extracted from GenBank) varied from 650 to 680 bp. There were almost three times more variable sites in ITS1 than in ITS2. The ITS2 secondary structure of Hyrcanian Septoria community had the highest similarity with Septoria castaneicola, except for some differences in helix II and III. Also, Hyrcanian samples had minimum genetic distances with S. castaneicola and maximum with Septoria quercicola. The maximum parsimony method divided the studied Septoria genus into three distinct clades, mostly located in clade I. Clade II consisted entirely of Septoria aciculosa, while clade III contained S. castaneicola as well as Hyrcanian samples.展开更多
基金This research has been financially supported by National Key R&D Program of China(2019YFD1002300)Open Project Program of Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province,Henan University of Technology(GO202216)+1 种基金Doctor Foundation of Henan University of Technology(2019BS057)Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support(21420187).
文摘Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.
基金financially supported by Tarbiat Modares University
文摘Castanea sativa is a valuable tree species in Hyrcanian forests, an evolutionary relict ecosystem whose communities suffer from overexploitation and fungal diseases. In the current study, three species delimitation methods were utilized with ITS regions sequencing to determine the taxonomic status of Septoria causing leaf blotch of C. sativa in Hyrcanian forests. The results indicated that the length of ITS region in the genus Septoria (extracted from GenBank) varied from 650 to 680 bp. There were almost three times more variable sites in ITS1 than in ITS2. The ITS2 secondary structure of Hyrcanian Septoria community had the highest similarity with Septoria castaneicola, except for some differences in helix II and III. Also, Hyrcanian samples had minimum genetic distances with S. castaneicola and maximum with Septoria quercicola. The maximum parsimony method divided the studied Septoria genus into three distinct clades, mostly located in clade I. Clade II consisted entirely of Septoria aciculosa, while clade III contained S. castaneicola as well as Hyrcanian samples.
