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Ben Hmad I, Mokni Ghribi A, Bouassida M, Ayadi W, Besbes S, Ellouz Chaabouni S, Gargouri A. Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver. Int J Biol Macromol 2024; 277:134391. [PMID: 39094867 DOI: 10.1016/j.ijbiomac.2024.134391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 07/11/2024] [Accepted: 07/30/2024] [Indexed: 08/04/2024]
Abstract
This study aims to explore the feasibility of introducing, during the manufacture of bakery bread, an enzymatic cocktail coproduced by the fungus Stachybotrys microspora: α-amylases, xylanases and cellulases, using wheat bran as a nutrient source. Among the characteristics of the alveograph (dough tenacity "P" and dough extensibility "L"), the addition of a cocktail of enzymes at a concentration of 2 %, to weak wheat flour, has made it possible to significantly reduce its P/L ratio from 2.45 to 1.41. Furthermore, the use of enzyme cocktails at 2 %, 4 %, and 6 % concentrations increases the brown color of the bread crust. The great reduction in the rate of bread firmness, during storage over 5 days, was obtained in the presence of an enzyme cocktail in comparison with bread control (65.13 N for the control and 22.99 N, 23.24 N, and 18.24 N for bread enriched with enzyme cocktail at 2 %, 4 % and 6 % concentrations, respectively). In conclusion, the enzyme cocktail added can synergistically improve bread dough rheology and bread properties.
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Affiliation(s)
- Ines Ben Hmad
- Laboratory of Molecular Biotechnology of Eukaryotes, Center of Biotechnology of Sfax (CBS), University of Sfax, PO Box "1177" 3018, Sfax, Tunisia.
| | - Abir Mokni Ghribi
- Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia; Laboratory of Analyze, Valorization and Foods Security, National School of Engineering, University of Sfax, PO Box 3038, Sfax, Tunisia
| | - Mouna Bouassida
- Laboratory of Environmental Bioprocesses, Center of Biotechnology of Sfax, University of Sfax, PO Box 1177, 3018 Sfax, Tunisia; Laboratory of Plant Improvement and Valorization of Agricultural Resources, National School of Engineering, Sfax University, P.O. Box 1173-3038, Tunisia
| | - Wajdi Ayadi
- Laboratory of Molecular Biotechnology of Eukaryotes, Center of Biotechnology of Sfax (CBS), University of Sfax, PO Box "1177" 3018, Sfax, Tunisia
| | - Souhail Besbes
- Laboratory of Analyze, Valorization and Foods Security, National School of Engineering, University of Sfax, PO Box 3038, Sfax, Tunisia
| | - Semia Ellouz Chaabouni
- Laboratory of Plant Improvement and Valorization of Agricultural Resources, National School of Engineering, Sfax University, P.O. Box 1173-3038, Tunisia
| | - Ali Gargouri
- Laboratory of Molecular Biotechnology of Eukaryotes, Center of Biotechnology of Sfax (CBS), University of Sfax, PO Box "1177" 3018, Sfax, Tunisia
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Liu W, Brennan M, Brennan C, You L, Wu L. Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran. J Food Sci 2023. [PMID: 37326346 DOI: 10.1111/1750-3841.16665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/28/2023] [Accepted: 05/23/2023] [Indexed: 06/17/2023]
Abstract
The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.
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Affiliation(s)
- Wenjun Liu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, New Zealand
- School of Science, RMIT, Melbourne, Victoria, Australia
| | - Linfeng You
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Li Wu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
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Iqbal S, Arif S, Khurshid S, Iqbal HM, Akbar QUA, Ali TM, Mohiuddin S. A combined use of different functional additives for improvement of wheat flour quality for bread making. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3261-3271. [PMID: 36799259 DOI: 10.1002/jsfa.12508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/03/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Low-protein wheat flour can produce bread with poor texture and appearance, reducing its nutritional value and market appeal. This is a growing concern for both the food industry and consumers relying on wheat as a dietary staple. The present study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic α-amylase (MG), vital gluten (VG) and ascorbic acid (AA) with respect to improving weak flour properties for bread making. RESULTS BX, VG and AA improved gluten Index (GI), whereas MG was employed for optimizing amylolytic-activity in flour. VG increased the water absorption (WA) capacity of flour and prolonged dough development time (DDT). The dough stability (DST) was increased by BX and VG. BX and MG decreased crumb firmness (CF) and showed anti-staling effect. All additives reduced bake loss, increased loaf volume (LV) and retained or improved sensory attributes of bread. However, MG at 60 mg kg-1 (MG60), BX at 30 mg kg-1 (BX30), VG at 5% (VG5) and AA at 50 mg kg-1 (AA50) were found to be the most suitable for evaluating in combinations. Ternary combinations of MG60, BX30, VG5 or AA50 imparted significantly (P < 0.05) positive impacts on GI, WA, DDT, DST, CF, LV and sensory attributes compared to control, individual and binary combinations. CONCLUSION The PCA suggested that a combination of MG60 + VG5 was more similar to MG60 + BX30 + VG5, whereas, MG60 + BX30 and MG60 + AA50 were more related to MG60 + BX30 + AA50 combination, but all of these combinations showed the improvement in the characteristics compared to control flour. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Saba Iqbal
- Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan
- Department of Chemistry, University of Karachi, Karachi, Pakistan
| | - Saqib Arif
- Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan
| | - Salman Khurshid
- Food Quality and Safety Research Institute, PARC, SARC, Karachi, Pakistan
| | | | | | - Tahira Mohsin Ali
- Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
| | - Shaikh Mohiuddin
- Department of Chemistry, University of Karachi, Karachi, Pakistan
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Liu W, Brennan M, Tu D, Brennan C. Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran. Sci Rep 2023; 13:4534. [PMID: 36941348 PMCID: PMC10027849 DOI: 10.1038/s41598-023-31591-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 03/14/2023] [Indexed: 03/23/2023] Open
Abstract
A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.
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Affiliation(s)
- Wenjun Liu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, 7647, New Zealand
| | - Dawei Tu
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China.
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch, 7647, New Zealand
- School of Science, RMIT, Melbourne, VIC, 3000, Australia
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5
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The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Meng X, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02959-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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K Joy J, Kalaivendan RGT, Eazhumalai G, Kahar SP, Annapure US. Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10207104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.
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Ravi S, Lonappan L, Touahar I, Fonteneau É, Vaidyanathan VK, Cabana H. Evaluation of bio-fenton oxidation approach for the remediation of trichloroethylene from aqueous solutions. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 270:110899. [PMID: 32721334 DOI: 10.1016/j.jenvman.2020.110899] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
In the present study, a Bio-Fenton oxidation approach for the removal of trichloroethylene (TCE) was developed through the optimization of enzyme-based hydrogen peroxide (H2O2) production from glucose. Glucose oxidase (GOD) was evaluated for the production of H2O2 and the optimized parameters were found to be the oxidation of 60 mM glucose by 1 mg mL-1 of GOD which yielded a conversion of 88.4% of glucose for subsequent utilization in the Bio-Fenton process. The biologically produced H2O2 was further used for the removal of TCE from groundwater samples by addition of ferrous ion to the reaction mixture. To determine the efficiency of hydroxyl radicals generated in Fenton reactions to remove TCE in a cost-efficient way, preliminary experiments such as classical Fenton and pseudo Bio-Fenton were carried out in aqueous solutions containing TCE in order to obtain the optimum conditions and then the efficiency of bio-Fenton was tested in groundwater. Based on these results, almost 97% of TCE was removed from aqueous solution within 30 min of classical Fenton under low pH condition (pH 3.0). While performing pseudo bio-Fenton experiments, the optimum conditions were determined to be pH 7.0 and 30 ppm H2O2 which yielded 61% removal of TCE in 30 min. Although a comparatively lower removal (30.2%) in groundwater containing TCE was achieved using Bio-Fenton process, it was at a neutral pH. The process was further enhanced by the addition of hydrogen peroxide after 3 h of reaction and a maximum of 48.4% removal of TCE was observed. Thus, this process will help to prevent the scavenging of the unstable H2O2 and can be employed in-situ.
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Affiliation(s)
- Shobana Ravi
- Integrated Bioprocessing Laboratory, Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur, 603203, Tamil Nadu, India
| | - Linson Lonappan
- University of Sherbrooke Water Research Group (USWRG), Environmental Engineering Laboratory, Faculty of Engineering, University of Sherbrooke, Sherbrooke, Quebec, J1K 2R1, Canada
| | - Imad Touahar
- University of Sherbrooke Water Research Group (USWRG), Environmental Engineering Laboratory, Faculty of Engineering, University of Sherbrooke, Sherbrooke, Quebec, J1K 2R1, Canada
| | - Émeline Fonteneau
- University of Sherbrooke Water Research Group (USWRG), Environmental Engineering Laboratory, Faculty of Engineering, University of Sherbrooke, Sherbrooke, Quebec, J1K 2R1, Canada
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, SRM Institute of Science and Technology, Kattankulathur, 603203, Tamil Nadu, India; University of Sherbrooke Water Research Group (USWRG), Environmental Engineering Laboratory, Faculty of Engineering, University of Sherbrooke, Sherbrooke, Quebec, J1K 2R1, Canada. http://
| | - Hubert Cabana
- University of Sherbrooke Water Research Group (USWRG), Environmental Engineering Laboratory, Faculty of Engineering, University of Sherbrooke, Sherbrooke, Quebec, J1K 2R1, Canada.
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Carpen A, Bonomi F, Iametti S, Marengo M. Effects of starch addition on the activity and specificity of food-grade lipases. Biotechnol Appl Biochem 2019; 66:607-616. [PMID: 31056790 DOI: 10.1002/bab.1761] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 04/24/2019] [Indexed: 11/07/2022]
Abstract
Lipases are surface-active enzymes, acting on their substrates at the polar/nonpolar interface in emulsions. This study was aimed to test whether their activity, specificity, and the rates of formation/degradation of the various hydrolysis intermediates (i.e., mono- and diglycerides of interest as surface-active agents) could be modulated by adhesion of the triglyceride substrates as a thin layer on the surface of solids. These hypotheses were tested by using an array of food-grade lipases used in bakery, testing various types of starch as the "solid" phase. Starch-dependent increase in the hydrolysis rate was tested by pH-stat techniques on pure triglycerides and on food-grade oils in diluted emulsions. Starch-related improvements in the rate of fatty acids release were most evident at temperatures above 40 °C, and when using maize starch instead of wheat starch. Starch-dependent changes in the nature of the hydrolysis products were tested by chromatographic profiling of ethyl ether extracts from aqueous slurries containing up to 33% fat and 33% starch. Accumulation of mono- and diglycerides as hydrolysis intermediates was found to be modulated by the type of oil being used, by the reaction conditions, as well as by the enzyme nature and amount.
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Affiliation(s)
- Aristodemo Carpen
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Francesco Bonomi
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Stefania Iametti
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Mauro Marengo
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek ( Trigonella foenum graecum) seeds. 3 Biotech 2018; 8:174. [PMID: 29556428 DOI: 10.1007/s13205-018-1197-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Accepted: 03/05/2018] [Indexed: 10/17/2022] Open
Abstract
Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01 U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.
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Zhang T, Cui Q, Zhang F, Zhang L, Wang X. Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13749] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tianliang Zhang
- Experimental Center for Medical Research; Weifang Medical University; Weifang 261053 China
| | - Qun Cui
- School of Public Health and Management; Weifang Medical University; Weifang 261053 China
| | - Fengxiang Zhang
- School of Public Health and Management; Weifang Medical University; Weifang 261053 China
| | - Lili Zhang
- School of Public Health and Management; Weifang Medical University; Weifang 261053 China
| | - Xia Wang
- School of Public Health and Management; Weifang Medical University; Weifang 261053 China
- Collaborative Innovation Center of Prediction and Governance of Major Social Risks in Shandong; Weifang Medical University; Weifang 261053 China
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14
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Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Meerts M, Van Ammel H, Meeus Y, Van Engeland S, Cardinaels R, Oosterlinck F, Courtin CM, Moldenaers P. Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1986-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2162-2171. [PMID: 28233486 DOI: 10.1021/acs.jafc.6b05192] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Recombinant wheat endoplasmic reticulum oxidoreductin 1 (wEro1) with considerable ability was expressed in Escherichia coli. The functional roles of wEro1 in flour processing quality were investigated by farinographic, rheological, texture profile analysis, electrophoresis, size exclusion chromatography, scanning electron microscopy, and Fourier transform infrared spectroscopy. wEro1 exhibited an obvious oxidation activity of sulfhydryl groups in small molecule and protein. Addition of wEro1 could strengthen the processing quality of dough, indicated by the improved mixing characteristics, viscoelastic properties, and bread qualities. These improvement effects of wEro1 could be attributed to the formation of macromolecular gluten polymers and massive gluten networks by disulfide cross-linking. Additionally, the increased β-turn structure further demonstrated the enhancement of dough strength. Moreover, the amount of peroxide in dough was improved significantly from 2.36 to 2.82 μmol/g of flour with 0.15% wEro1 treatment. Therefore, the results suggested that wEro1 is a promising novel flour improver.
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Affiliation(s)
- Guang Liu
- School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
| | - JingJing Wang
- School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
| | - Yi Hou
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Yan-Bo Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Ya-Ping Zhang
- School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
| | - Cunzhi Li
- Department of Food Science and Engineering, Jinan University , Guangzhou, Guangdong 510632, China
| | - Lin Li
- School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China
| | - Song-Qing Hu
- School of Food Sciences and Engineering, South China University of Technology , Guangzhou, Guangdong 510641, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology , Guangzhou, Guangdong 510640, China
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Liu G, Wang J, Hou Y, Huang YB, Li CZ, Li L, Hu SQ. Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1840-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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