Calcium—lactate-induced enzymatic hydrolysis of extruded broken rice starch to improve Chinese rice wine fermentation and antioxidant capacity. (January 2020)

• Record Type: Journal Article
• Authors: Xu, Enbo; Wu, Zhengzong; Chen, Jianle; Tian, Jinhu; Cheng, Huan; Li, Dandan; Jiao, Aiquan; Ye, Xingqian; Liu, Donghong; Jin, Zhengyu
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Calcium lactate -- Bio-extrusion -- Broken rice -- Chinese rice wine fermentation -- Antioxidant capacity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108803
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Calcium lactate (C6 H10 CaO6 ) was introduced to improve enzymatic starch hydrolysis in extruded broken rice used for Chinese rice wine (CRW) fermentation. The effects of the extrusion environment (enzyme concentration 0–0.25‰, calcium content 0–4 mmol/100 g, reaction temperature 60–110 °C, screw speed 50–250 rpm) were studied on the activity of thermostable α -amylase, as was the addition of C6 H10 CaO6 and other Ca sources (CaCl2 /CaSO4 ) at temperatures ranging from 85 to 105 °C. Rapid visco-analysis and X-ray diffraction showed that the C6 H10 CaO6 -induced bioextrudate had a relatively low viscosity (<200 cP) and crystallinity (7.47%), while SEM revealed a cross-linked porous surface. C6 H10 CaO6 addition (below 95 °C) significantly increased the bioextrudate reducing sugar and water solubility index by approximately 17% and 10%, respectively. Ca addition improved the CRW fermentation efficiency (FE) of the bioextrudate from 82.76% (control without Ca 2+ ) to 86.16–87.95% (CaCl2 ≈ C6 H10 CaO6 > CaSO4 ), probably reflecting changes in the functional properties and microstructures of the extruded samples. The highest FE value was 89.49% for the C6 H10 CaO6 -induced bioextrudate when the Ca 2+ /Mg 2+ balance was maintained by adding 1.5 fold of Mg 2+ . The phenolic content and antioxidant activity of the CRW were also improved (0.94 g GAE/L and 92.5 mg TEAC/L, respectively) by C6 H10 CaO6 addition. Highlights: Broken rice was treated by C6 H10 CaO6 -induced bio-extrusion. The optimal response of rice with C6 H10 CaO6, CaCl2, CaSO4 to temperature was 95 °C. C6 H10 CaO6 extrudate has low viscosity, crystallinity and has a porous surface. The fermentation efficiencies increased to 86.16–87.95% as CaCl2 ≈C6 H10 CaO6 > CaSO4 . The phenolic content and antioxidant activity of CRW were improved by C6 H10 CaO6 .