Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles.

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles.

Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment.

Lotus rhizome powder (LRP) tends to lump during hot-water rehydration, adversely affecting its edible quality. By utilizing a restricted swelling treatment (ST), where LRP was swollen at a temperature slightly below its onset gelatinization temperature (To), the lumping rate could be substantially reduced from 30.95% to 6.39%. This treatment induced an ordered-disordered structural transition of LRP without compromising its granule morphology and water dispersibility. This transition led to significant increases in thermal transition temperatures and a notable delay in peak pasting time by 86.6 s. These changes effectively delayed the formation of a gelatinous skin surrounding the dry granules, allowing them sufficient time to absorb water and paste completely, thereby preventing lumping. The prevention of lumping was beneficial for obtaining desired viscoelasticity of LRP paste. Conversely, ST treatments conducted at temperatures markedly deviating from To resulted in significantly higher lumping rates, underscoring the importance of carefully controlling the ST temperature.

Preparation of Molecularly Imprinted Cysteine Modified Zinc Sulfide Quantum Dots Based Sensor for Rapid Detection of Dopamine Hydrochloride.

By combining surface molecular imprinting technology with cysteine-modified ZnS quantum dots, an elegant, molecularly imprinted cysteine-modified Mn2+: ZnS QDs (MIP@ZnS QDs) based fluorescence sensor was successfully developed. The constructed fluorescence sensor is based on a molecularly imprinted polymer (MIP) coated on the surface cysteine-modified ZnS quantum dots and used for rapid fluorescence detection of dopamine hydrochloride. The MIP@ZnS quantum dots possess the advantages of rapid response, high sensitivity, and selectivity for the detection of dopamine hydrochloride molecules. Experimental results show that the adsorption equilibrium time of MIP@ZnS QDs for dopamine hydrochloride molecules is 12 min, and it can selectively capture and bind dopamine in the sample with an imprinting factor of 29.5. The fluorescence quenching of MIP@ZnS QDs has a good linear (R2 = 0.9936) with the concentration of dopamine hydrochloride ranged from 0.01 to 1.0 µM, and the limit of detection is 3.6 nM. In addition, The MIP@ZnS QDs demonstrate good recyclability and stability and are successfully employed for detection of dopamine hydrochloride in urine samples with recoveries was 95.2% to 103.8%. The proposed MIP@ZnS QDs based fluorescent sensor provides a promising approach for food safety detection and drug analysis.