The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system
文献类型： 外文期刊
作者： Guo, Xiaojuan 1 ; McClements, David Julian 3 ; Chen, Jun 1 ; He, Xuemei 2 ; Liu, Wei 1 ; Dai, Taotao 2 ; Liu, Chengmei 1 ;
作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
2.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Peoples R China
3.Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Lab, Amherst, MA 01003 USA
关键词： Whole corn slurry; Microfluidizer; Nutrition; Stability; Particle size
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）
ISSN： 0023-6438
年卷期： 2021 年 144 卷
页码：
收录情况： SCI
摘要： A novel "industry-scale microfluidizer system" (ISMS) was used to prepare whole corn slurry (WCS). The impact of processing pressure (0-120 MPa) on the properties of WCS was examined. ISMS preserved the soluble solid content, stabilized the native pH (similar to 7.2), and retained the desirable yellow color of WCS. Moreover, it did not adversely impact the concentration of major nutrients, such as starch (similar to 50 g/100g), protein (similar to 13 g/100g), fat (similar to 8 g/100g) and dietary fiber (similar to 17 g/100g). ISMS also increased the polyphenol content and improved the in vitro antioxidant activity of WCS. Increasing the pressure led to an improvement in the physical stability of WCS, which was linked to the reduction in particle size, increase in viscosity, improved dispersion of the particulate matter and formed network with decreased dimensions. These results suggest that ISMS can be a new processing tool to create whole corn beverages with improved nutritional value, enhanced shelf life, and better functional performance.
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