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Zennoune A, Latil P, Flin F, Perrin J, Weitkamp T, Scheel M, Geindreau C, Benkhelifa H, Ndoye FT. Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using Synchrotron X-rays micro-computed tomography. Food Res Int 2022; 162:112116. [DOI: 10.1016/j.foodres.2022.112116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 10/26/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
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2
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Wei X, Gong Y, Hu X. Effects of starch, protein structure change on quality of raw and cooked frozen oat roll. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Dai Y, Gao H, Tian X, Huang K, Liu Y, Zeng J, Wang M, Qin Y. Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yunfei Dai
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Xiaoling Tian
- Food and Drug Department, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Keqiang Huang
- Intelligent Agricultural College, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Yufen Liu
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Mengyu Wang
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
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4
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X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Zhang B, Omedi JO, Zheng J, Huang W, Jia C, Zhou L, Zou Q, Li N, Gao T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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6
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Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
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Ahmed J, Thomas L, Al-Hazza A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00725-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Thermal, rheological properties and microstructure of hydrated gluten as influenced by antifreeze protein from oat (Avena sativa L.). J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102934] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Wang P, Zou M, Li D, Zhou Y, Jiang D, Yang R, Gu Z. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105502] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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Zhu J, Li L, Zhao L, Song L, Li X. Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Tang X, Zhang B, Huang W, Ma Z, Zhang F, Wang F, Zou Q, Zheng J. Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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12
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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Liu M, Liang Y, Zhang H, Wu G, Wang L, Qian H, Qi X. Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6151-6161. [PMID: 29863868 DOI: 10.1021/acs.jafc.8b00910] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
During the freezing process, ice crystal formation leads to the deterioration in physicochemical properties and networks of gluten proteins. The cryoprotective effects of recombinant carrot ( Daucus carota) antifreeze protein (rCaAFP), type II antifreeze protein from Epinephelus coioides (rFiAFP), and Tenebrio molitor antifreeze protein (rTmAFP) produced from Pichia pastoris GS115 on hydrated gluten, glutenin, and gliadin during freezing were investigated. The thermal hysteresis (TH) activity and ice crystals' morphology modification ability of recombinant antifreeze proteins (rAFPs) were analyzed by differential scanning calorimetry (DSC) and cryomicroscope, respectively. The freezing and melting properties, water state, rheological properties, and microstructure of hydrated gluten proteins were studied by DSC, low field nuclear magnetic resonance, rheometer, and scanning electron microscopy, respectively. The rTmAFP exhibited strongest TH activity and ice crystals' morphology modification ability, followed by rFiAFP and rCaAFP. The addition of the three rAFPs caused freezing hysteresis and weakened the damage of freezing to the networks of hydrated gluten, glutenin, and gliadin. During freezing, the cryoprotective effects of the three rAFPs on the freezable water content, water mobility and distribution, and rheological properties of hydrated gluten were achieved by protecting these corresponding properties of hydrated glutenin. Among the three rAFPs, rTmAFP was most effective in the cryoprotective activities on hydrated gluten proteins during freezing. The results demonstrate the potential of these rAFPs, especially rTmAFP, to preserve the above properties of hydrated gluten proteins during the freezing process.
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Affiliation(s)
| | - Ying Liang
- College of Biological Engineering , Henan University of Technology , Zhengzhou 450001 , China
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Daugelaite D, Strybulevych A, Norisuye T, Hatcher DW, Scanlon MG, Page JH. Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters. Cereal Chem 2017. [DOI: 10.1094/cchem-11-16-0265-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daiva Daugelaite
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | | | - Tomohisa Norisuye
- Graduate School of Science and Technology, Kyoto Institute of Technology Matsugasaki, Kyoto, Japan
| | - David W. Hatcher
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - Martin G. Scanlon
- Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
| | - John H. Page
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, Canada
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16
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Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.005] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Wang P, Chen H, Mohanad B, Xu L, Ning Y, Xu J, Wu F, Yang N, Jin Z, Xu X. Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.009] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Wang P, Xu L, Nikoo M, Ocen D, Wu F, Yang N, Jin Z, Xu X. Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.05.015] [Citation(s) in RCA: 106] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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A Porosimetric Mapping of Breadcrumb Structures by Differential Scanning Calorimetry and Nuclear Magnetic Resonance. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9297-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Loveday SM, Huang VT, Reid DS, Winger RJ. Water Dynamics in Fresh and Frozen Yeasted Dough. Crit Rev Food Sci Nutr 2012; 52:390-409. [DOI: 10.1080/10408398.2010.500265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Syamaladevi RM, Manahiloh KN, Muhunthan B, Sablani SS. Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9243-y] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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26
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Li L, Kim Y, Huang W, Jia C, Xu B. Effects of Ice Structuring Proteins on Freeze-Thaw Stability of Corn and Wheat Starch Gels. Cereal Chem 2010. [DOI: 10.1094/cchem-01-10-0013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lingling Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yangsoo Kim
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
- Corresponding authors. Phone/fax: 86-510-8591-9139. E-mail: (Y. Kim); (W. Huang)
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
- Corresponding authors. Phone/fax: 86-510-8591-9139. E-mail: (Y. Kim); (W. Huang)
| | - Chunli Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Baocai Xu
- The China Yuren Food Group, 10 Yurun Road, Jianye District, Nanjing, Jiangsu 210041, China
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Kontogiorgos V, Kasapis S. Temperature dependence of relaxation spectra for highly hydrated gluten networks. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.04.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Kontogiorgos V, Goff HD, Kasapis S. Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.06.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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De Giacomo O, Cesàro A, Quaroni L. Synchrotron Based FTIR Spectromicroscopy of Biopolymer Blends Undergoing Phase Separation. FOOD BIOPHYS 2008. [DOI: 10.1007/s11483-007-9051-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Kontogiorgos V, Goff HD, Kasapis S. Effect of Aging and Ice Structuring Proteins on the Morphology of Frozen Hydrated Gluten Networks. Biomacromolecules 2007; 8:1293-9. [PMID: 17341113 DOI: 10.1021/bm0610471] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The present investigation constitutes an attempt to rationalize the effect of aging and ice structuring proteins (ISPs) on the network morphology of frozen hydrated gluten. In doing so, it employs differential scanning calorimetry, time-domain NMR, dynamic oscillation on shear, creep testing, and electron microscopy. Experimentation and first principles modeling allows identification and description of the processes of ice formation and recrystallization in molecular terms. It is demonstrated that in the absence of a readily discernible glass transition temperature in gluten-ice composites, the approach of considering the melting point and aging at constant or fluctuating temperature conditions in the vicinity of this point can provide a valid index of functional quality. A theoretical framework supporting the concept of capillary confined frozen water in the gluten matrix was advanced, and it was found that ISPs were effective in controlling recrystallization both within these confines and within ice in the bulk.
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