RESUMO
Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.
RESUMO
Upgrading of biomass-derived 5-hydroxymethylfurfural (HMF) has attracted considerable interest recently. In this work, efficient synthesis of 2,5-bis(hydroxymethyl)furan (BHMF) from HMF was reported with the acclimatized Meyerozyma guilliermondii SC1103 cells entrapped in calcium alginate beads. Catalytic activities of the cells as well as their HMF-tolerant level increased significantly upon acclimatization and immobilization. BHMF was obtained within 7-24â¯h with good yields (82-85%) and excellent selectivities (99%) when the substrate concentrations were 200-300â¯mM. In scale-up synthesis, BHMF of up to 181â¯mM was produced within 7â¯h, and its productivity was approximately 3.3â¯g/Lâ¯h. In addition, the immobilized biocatalyst showed satisfactory operational stability; the cell viability of 70% was retained after reuse 4â¯times. With rice straw hydrolysate as co-substrate, both the reaction rate and selectivity decreased, likely due to the deleterious influence of xylose in the hydrolysate.