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Xu N, Ma F, Yin H, Yu W, Zhang C, Zhan S, Huang T. Impacts of malt protein removal on yeast fermentation efficiency. J Texture Stud 2023; 54:146-152. [PMID: 36175379 DOI: 10.1111/jtxs.12726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/21/2022] [Accepted: 09/23/2022] [Indexed: 11/28/2022]
Abstract
The effects of malt protein removal by Neutrase using Canadian and French commercial malts (Malt 1 and Malt 2) on mashing efficiency, and production of violate compounds during fermentation were determined using high performance liquid chromatography (HPLC), headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis (HS-SMPE-GC-MS). HPLC results showed that for Malt 1 containing lower free- and total-β-amylase but higher α-amylase enzyme activity, Neutrase significantly increased the content of maltose, glucose and maltotriose, whereas for Malt 2, only glucose content increased. For Malt 1, the increased glucose/maltose ratio after Neutrase addition led to higher ethanol concentration than that with no Neutrase (4.06% vs. 2.09%), whereas for Malt 2, no significant differences were observed (2.92% vs. 3.09%). HS-SPME-GC-MS showed that for Malt 1 and Malt 2, Neutrase not influenced the violate compounds composition, whereas reduced their contents. This suggests that malt protein removal by Neutrase impairs the production of volatile compounds.
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Affiliation(s)
- Nan Xu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Fuhao Ma
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Wenwen Yu
- Department of Food Science and Engineering, Jinan University, Guangzhou City, Guangdong, China
| | - Cui Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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Tomé-Sánchez I, Martín-Diana AB, Peñas E, Frias J, Rico D, Jiménez-Pulido I, Martínez-Villaluenga C. Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion. FRONTIERS IN PLANT SCIENCE 2021; 12:790898. [PMID: 35003179 PMCID: PMC8740022 DOI: 10.3389/fpls.2021.790898] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/29/2021] [Indexed: 05/13/2023]
Abstract
To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredients in foodstuffs that can promote human health, researchers have explored bioprocessing approaches to improve the bioaccessibility of phenolic compounds from these food matrices and, subsequently, their biological effects. The objective of this study was to compare the composition in nutrients, anti-nutrients, and bioactive compounds of WWG and WB, and their respective bioprocessed products: sprouted wheat (GERM) and WB hydrolysate (stabilized by spray-drying [SPD] and microencapsulated [MEC]). In addition, to evaluate the functional properties of these ingredients, the bioaccessibility of phenolic compounds and their potential antioxidant and anti-inflammatory activities were monitored in different digestion steps. GERM had increased amounts of insoluble dietary fiber, higher diversity of oligosaccharides, and higher concentration of monosaccharides, free phosphorous, and phenolic compounds than WWG. SPD had improved content of soluble dietary fiber, oligosaccharides, monosaccharides, free phosphorous, and phenolic compounds (vs. WB), whereas MEC was mainly composed of protein and had nearly 2-fold lower content of SPD components. All the ingredients showed lower amounts of phytic acid as compared with raw materials. In all samples, hydroxycinnamic acids were the most representative polyphenols followed by minor amounts of hydroxybenzoic acids and flavonoids. Gastrointestinal digestion of GERM, SPD, and MEC revealed high stability of total phenolic compounds in both gastric and intestinal phases. Hydroxycinnamic acids were the most bioaccessible compounds during digestion among the three bioprocessed wheat ingredients studied, although their bioaccessibility varied across ingredients. In this sense, the bioaccessibility of ferulic acid (FA) derivatives increased in GERM with progression of the digestion, while it was reduced in SPD and MEC up to the end of the intestinal phase. Microencapsulation of SPD with pea protein led to generally to lower bioaccessible amounts of phenolic acids. Comparison analysis of biological effects highlighted SPD for its most potent antioxidant effects in the gastrointestinal tract (3 out 4 antioxidant parameters with highest values), while no clear differences were observed with regard to in vitro anti-inflammatory activity. Overall, these results support the potential application of GERM, SPD, and MEC as functional and nutraceutical ingredients.
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Affiliation(s)
- Irene Tomé-Sánchez
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Ana Belén Martín-Diana
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Elena Peñas
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Juana Frias
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
| | - Daniel Rico
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Iván Jiménez-Pulido
- Agricultural and Technical Institute of Castile and Leon (ITACyL), Sub-directorate of Research and Technology, Valladolid, Spain
| | - Cristina Martínez-Villaluenga
- Department of Characterization, Quality and Safety (DCCS), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
- *Correspondence: Cristina Martínez-Villaluenga
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Taheri-Kafrani A, Kharazmi S, Nasrollahzadeh M, Soozanipour A, Ejeian F, Etedali P, Mansouri-Tehrani HA, Razmjou A, Yek SMG, Varma RS. Recent developments in enzyme immobilization technology for high-throughput processing in food industries. Crit Rev Food Sci Nutr 2020; 61:3160-3196. [PMID: 32715740 DOI: 10.1080/10408398.2020.1793726] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.
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Affiliation(s)
- Asghar Taheri-Kafrani
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Sara Kharazmi
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Asieh Soozanipour
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Fatemeh Ejeian
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Parisa Etedali
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | | | - Amir Razmjou
- Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran
| | - Samaneh Mahmoudi-Gom Yek
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran.,Department of Chemistry, Bu-Ali Sina University, Hamedan, Iran
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Palacky University, Olomouc, Czech Republic
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Oladiran DA, Emmambux NM. Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dolapo A. Oladiran
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - Naushad M. Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition. BEVERAGES 2019. [DOI: 10.3390/beverages5040065] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The partial substitution of barley malt has been one of the main strategies of breweries to reduce production costs. In Brazil, as in other countries, maize is a raw material that is used mostly for this purpose. Aiming for strategic cost management, some large breweries have adopted a reduction in the time and energy costs of the process. As an example, changes have been made to the traditional mashing curves by reducing the times or omitting the proteolytic step. The objective of this work was to compare the physical and chemical aspects of sweet and bitter worts prepared through experimental design with and without the addition of maize as adjunct, as well as the execution or not of the proteolytic step in mashing. Color, total acidity, extract, total reducing sugars, total phenolic compounds, and proteins content were evaluated. In addition, the antioxidant activity was determined. The wort obtained with maize and not submitted to the proteolytic step presented a bright color as well as reduced phenolic compounds, protein, and antioxidant activity. Comparatively, the action of proteases in the wort resulted in a greater release of total reducing sugars, a more intense color, and a higher content of total nitrogen and phenolic compounds. The results indicate that despite being an alternative to reduce costs in the brewing process, the use of the adjunct and the exclusion of the proteolytic step of mashing will imply a poor wort in regards to nutrition, which can compromise the activity of the yeast during the process and therefore affect the quality of the final product.
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Strouhalova D, Benkovska D, Bobalova J. iTRAQ-based quantitative proteomic analysis of key barley proteins reveals changes after malting. J LIQ CHROMATOGR R T 2019. [DOI: 10.1080/10826076.2018.1549069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dana Strouhalova
- Institute of Analytical Chemistry of the CAS, Brno, Czech Republic
| | - Dagmar Benkovska
- Institute of Analytical Chemistry of the CAS, Brno, Czech Republic
| | - Janette Bobalova
- Institute of Analytical Chemistry of the CAS, Brno, Czech Republic
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Kok YJ, Ye L, Muller J, Ow DSW, Bi X. Brewing with malted barley or raw barley: what makes the difference in the processes? Appl Microbiol Biotechnol 2018; 103:1059-1067. [PMID: 30515549 DOI: 10.1007/s00253-018-9537-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 11/21/2018] [Accepted: 11/22/2018] [Indexed: 12/30/2022]
Abstract
Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.
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Affiliation(s)
- Yee Jiun Kok
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Lijuan Ye
- Nestlé R&D Center (Pte) Ltd, 29 Quality Road, Singapore, 618802, Singapore
| | - Jeroen Muller
- Nestlé Research Center, Lausanne 26, CH-1000, Lausanne, Switzerland
| | - Dave Siak-Wei Ow
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore
| | - Xuezhi Bi
- Bioprocessing Technology Institute, Agency for Science, Technology and Research, 20 Biopolis Way, #06-01 Centros, Singapore, 138668, Singapore.
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