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Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods 2024; 13:1767. [PMID: 38890995 PMCID: PMC11171573 DOI: 10.3390/foods13111767] [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: 04/16/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Dorota Litwinek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Tomasz Zięba
- Department of Food Storage, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Renata Sabat
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
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He N, Xia M, Zhang X, He M, Li L, Li B. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1928-1941. [PMID: 37932850 DOI: 10.1002/jsfa.13077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ni He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingwei Xia
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Min He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Food Chemistry and Technology, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
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Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Sun X, Wu S, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zhang Y, Liu C, Yang M, Ou Z, Lin Y, Zhao F, Han S. Characterization and application of a novel xylanase from Halolactibacillus miurensis in wholewheat bread making. Front Bioeng Biotechnol 2022; 10:1018476. [PMID: 36177175 PMCID: PMC9513849 DOI: 10.3389/fbioe.2022.1018476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Accepted: 08/26/2022] [Indexed: 11/13/2022] Open
Abstract
The presence of arabinoxylan in wholewheat flour affects its quality significantly. Here, an efficient arabinoxylan hydrolytic enzyme, Hmxyn, from Halolactibacillus miurensis was identified and heterologously expressed in pichia pastoris. Moreover, its relevant properties, including potential application in the wholewheat bread were evaluated. Recombinant Hmxyn exhibited maximal activity at 45°C and pH 6.5, and was stable at mid-range temperature (<55°C) and pH (5.5–8.0) conditions. Hmxyn had a clear hydrolysis effect on wheat arabinoxylan in dough and caused the degradation of the water-unextractable arabinoxylan, which increased the content of wheat soluble arabinoxylan of dough. The fermentation characteristics results and microstructure analysis revealed that Hmxyn improved the organizational structure and air holding capacity of fermented dough, thus promoting the dough expansion. Baking experiments further showed that Hmxyn significantly increased specific volume- and texture-linked properties of wholewheat breads. This study indicates the application potential of Hmxyn in the preparation of wholewheat bread.
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Affiliation(s)
- Yaping Zhang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Chun Liu
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Manli Yang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Zuyun Ou
- Dongguan Huamei Food Co. Ltd., Dongguan, China
| | - Ying Lin
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
| | - Fengguang Zhao
- School of Light Industry and Engineering, South China University of Technology, Guangzhou, China
- *Correspondence: Fengguang Zhao, ; Shuangyan Han,
| | - Shuangyan Han
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering, School of Biology and Biological Engineering, South China University of Technology, Guangzhou, China
- *Correspondence: Fengguang Zhao, ; Shuangyan Han,
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Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2910821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The wheat flour baguette bread is one of the most important foods throughout the world. Therefore, improving the quality of this type of white bread has always been of interest. In this study, the effect of xylanase and pentosanase enzymes on the rheological properties of dough and baguette bread characteristics was investigated. Adding xylanase and/or pentosanase had led to improve rheological properties of the dough. Using 0.2 gr pentosanase in 100 g flour significantly strengthened the gluten network of the dough. Also, this treatment had the lowest extensibility and the highest resistance ratio number. The treatment containing 0.6 g xylanase and 0.1 g pentosanase in 100 g flour had a higher moisture content on the first, third, and fifth days of storage time. Regarding the color of the crust of the produced bread, it was found that the addition of both enzymes at higher levels, especially in enzyme mixtures, decreased the brightness of the bread crust. Due to the organoleptic features of breads, adding xylanase and pentosanase enzymes could improve the volume and crumb texture of the bread, but no significant difference was observed in baking uniformity, physical shape, taste, and odor of bread crumbs. In conclusion, the findings in this study indicated that the type of enzymes added and enzyme levels affected dough rheology, bread properties, and quality of the baguette bread significantly.
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Sun Z, Zhang M, An Y, Han X, Guo B, Lv G, Zhao Y, Guo Y, Li S. CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein ( XIP) Gene Improved the Dough Quality of Common Wheat. FRONTIERS IN PLANT SCIENCE 2022; 13:811668. [PMID: 35449885 PMCID: PMC9018002 DOI: 10.3389/fpls.2022.811668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Accepted: 03/02/2022] [Indexed: 06/14/2023]
Abstract
The wheat dough quality is of great significance for the end-use of flour. Some genes have been cloned for controlling the protein fractions, grain protein content, starch synthase, grain hardness, etc. Using a unigene map of the recombinant inbred lines (RILs) for "TN 18 × LM 6," we mapped a quantitative trait locus (QTL) for dough stability time (ST) and SDS-sedimentation values (SV) on chromosome 6A (QSt/Sv-6A-2851). The peak position of the QTL covered two candidate unigenes, and we speculated that TraesCS6A02G077000 (a xylanase inhibitor protein) was the primary candidate gene (named the TaXip gene). The target loci containing the three homologous genes TaXip-6A, TaXip-6B, and TaXip-6D were edited in the variety "Fielder" by clustered regularly interspaced short palindromic repeats-associated protein 9 (CRISPR/Cas9). Two mutant types in the T2:3 generation were obtained (aaBBDD and AAbbdd) with about 120 plants per type. The SVs of aaBBDD, AAbbdd, and WT were 31.77, 27.30, and 20.08 ml, respectively. The SVs of the aaBBDD and AAbbdd were all significantly higher than those of the wild type (WT), and the aaBBDD was significantly higher than the AAbbdd. The STs of aaBBDD, AAbbdd, and WT were 2.60, 2.24, and 2.25 min, respectively. The ST for the aaBBDD was significantly higher than that for WT and was not significantly different between WT and AAbbdd. The above results indicated that XIP in vivo can significantly affect wheat dough quality. The selection of TaXip gene should be a new strategy for developing high-quality varieties in wheat breeding programs.
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Fang F, Diatta A, Simsek S, Torres‐Aguilar P, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Effect of isomaltodextrin on dough rheology and bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Fang
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Aminata Diatta
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Senay Simsek
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Pablo Torres‐Aguilar
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd. 675‐1 Fujisaki, Naka‐ku Okayama 702‐8006 Japan
| | | | - Osvaldo H. Campanella
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science and Technology The Ohio State University 2015 Fyffe Road Columbus OH 43210 USA
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
- Department of Food Science Purdue University 745 Agriculture Mall Drive West Lafayette IN 47906 USA
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Ghoshal G, Chopra H. Impact of apricot oil incorporation in tamarind starch/gelatin based edible coating on shelf life of grape fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01234-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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10
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Nwagu TNT, Osilo C, Arinze MN, Okpala GN, Amadi OC, Ndubuisi IA, Okolo B, Moneke A, Agu R. A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1910520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tochukwu N. T. Nwagu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Chidimma Osilo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria
| | - Maureen N. Arinze
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Gloria N. Okpala
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
| | - Onyetugo C. Amadi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Ifeanyi A. Ndubuisi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Bartholomew Okolo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Anene Moneke
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
| | - Reginald Agu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria
- Scotch Whisky Research Institute, Edinburgh, UK
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Ghahramani N, Zhang S, Iyer K, Doufas AK, Hatzikiriakos SG. Melt fracture and wall slip of thermoplastic vulcanizates. POLYM ENG SCI 2021. [DOI: 10.1002/pen.25588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nikoo Ghahramani
- Department of Chemical and Biological Engineering The University British Columbia Vancouver British Columbia Canada
| | - Shiling Zhang
- Unconventional Petroleum Research Institute China University of Petroleum Beijing China
| | | | | | - Savvas G. Hatzikiriakos
- Department of Chemical and Biological Engineering The University British Columbia Vancouver British Columbia Canada
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Rosas-Sánchez GA, Hernández-Estrada ZJ, Suárez-Quiroz ML, González-Ríos O, Rayas-Duarte P. Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods 2021; 10:foods10040742. [PMID: 33915877 PMCID: PMC8066052 DOI: 10.3390/foods10040742] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/26/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin-Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten's elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.
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Affiliation(s)
- Gustavo Armando Rosas-Sánchez
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
- Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA
| | - Zorba Josué Hernández-Estrada
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
- Correspondence: (Z.J.H.-E.); (P.R.-D.)
| | - Mirna Leonor Suárez-Quiroz
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
| | - Oscar González-Ríos
- Tecnológico Nacional de México/IT de Veracruz, Calz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91860 Veracruz, Mexico; (G.A.R.-S.); (M.L.S.-Q.); (O.G.-R.)
| | - Patricia Rayas-Duarte
- Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078, USA
- Correspondence: (Z.J.H.-E.); (P.R.-D.)
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Conversion of Wheat Bran to Xylanases and Dye Adsorbent by Streptomyces thermocarboxydus. Polymers (Basel) 2021; 13:polym13020287. [PMID: 33477336 PMCID: PMC7830096 DOI: 10.3390/polym13020287] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/12/2021] [Accepted: 01/15/2021] [Indexed: 11/16/2022] Open
Abstract
Agro-byproducts can be utilized as effective and low-cost nutrient sources for microbial fermentation to produce a variety of usable products. In this study, wheat bran powder (WBP) was found to be the most effective carbon source for xylanase production by Streptomyces thermocarboxydus TKU045. The optimal media for xylanase production was 2% (w/v) WBP, 1.50% (w/v) KNO3, 0.05% (w/v) MgSO4, and 0.10% (w/v) K2HPO4, and the optimal culture conditions were 50 mL (in a 250 mL-volume Erlenmeyer flask), initial pH 9.0, 37 °C, 125 rpm, and 48 h. Accordingly, the highest xylanase activity was 6.393 ± 0.130 U/mL, 6.9-fold higher than that from un-optimized conditions. S. thermocarboxydus TKU045 secreted at least four xylanases with the molecular weights of >180, 36, 29, and 27 kDa when cultured on the WBP-containing medium. The enzyme cocktail produced by S. thermocarboxydus TKU045 was optimally active over a broad range of temperature and pH (40–70 °C and pH 5–8, respectively) and could hydrolyze birchwood xylan to produce xylobiose as the major product. The obtained xylose oligosaccharide (XOS) were investigated for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and the growth effect of lactic acid bacteria. Finally, the solid waste from the WBP fermentation using S. thermocarboxydus TKU045 revealed the high adsorption of Congo red, Red 7, and Methyl blue. Thus, S. thermocarboxydus TKU045 could be a potential strain to utilize wheat bran to produce xylanases for XOS preparation and dye adsorbent.
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Gharehkhani S, Gao W, Fatehi P. In-Situ Rheological Studies of Cationic Lignin Polymerization in an Acidic Aqueous System. Polymers (Basel) 2020; 12:E2982. [PMID: 33327509 PMCID: PMC7764959 DOI: 10.3390/polym12122982] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 01/31/2023] Open
Abstract
The chemistry of lignin polymerization was studied in the past. Insights into the rheological behavior of the lignin polymerization system would provide crucial information required for tailoring lignin polymers with desired properties. The in-situ rheological attributes of lignin polymerization with a cationic monomer, [2-(methacryloyloxy)ethyl] trimethylammonium chloride (METAC), were studied in detail in this work. The influences of process conditions, e.g., temperature, component concentrations, and shear rates, on the viscosity variations of the reaction systems during the polymerization were studied in detail. Temperature, METAC/lignin molar ratio, and shear rate increases led to the enhanced viscosity of the reaction medium and lignin polymer with a higher degree of polymerization. The extended reaction time enhanced the viscosity attributing to the larger molecular weight of the lignin polymer. Additionally, the size of particles in the reaction system dropped as reaction time was extended. The lignin polymer with a larger molecular weight and Rg behaved mainly as a viscose (tan δ > 1 or G″ > G') material, while the lignin polymer generated with smaller molecular weight and shorter Rg demonstrated strong elastic characteristics with a tan (δ) lower than unity over the frequency range of 0.1-10 rad/s.
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Affiliation(s)
| | | | - Pedram Fatehi
- Green Processes Research Centre and Biorefining Research Institute, Lakehead University, Thunder Bay, ON P7B5E1, Canada; (S.G.); (W.G.)
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16
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Konieczny D, Stone AK, Hucl P, Nickerson MT. Enzymatic cross‐linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment. J Texture Stud 2020; 51:567-574. [DOI: 10.1111/jtxs.12521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/30/2020] [Accepted: 02/22/2020] [Indexed: 11/28/2022]
Affiliation(s)
- Dellaney Konieczny
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan Saskatoon Saskatchewan Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan Saskatoon Saskatchewan Canada
| | - Pierre Hucl
- Crop Development CentreUniversity of Saskatchewan Saskatoon Saskatchewan Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan Saskatoon Saskatchewan Canada
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Kumar R, Ghoshal G, Goyal M. Moth bean starch ( Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4891-4900. [PMID: 31741513 PMCID: PMC6828871 DOI: 10.1007/s13197-019-03959-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2019] [Accepted: 07/15/2019] [Indexed: 01/08/2023]
Abstract
In the current work, moth bean starch was separated from the moth bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified moth bean starch comprised (12.89-20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8-14.7% and 6.4-9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1-7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified moth bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified moth bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
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Affiliation(s)
- Raj Kumar
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
- Research Planning and Business Development, CSIR-NIIST, Pappanamcode, Trivendrum, India
| | - Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
| | - Meenakshi Goyal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, 160014 India
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A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02348-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ghoshal G, Mehta S. Effect of chitosan on physicochemical and rheological attributes of bread. FOOD SCI TECHNOL INT 2018; 25:198-211. [PMID: 30526077 DOI: 10.1177/1082013218814285] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
The aim of this study was to develop fiber-enriched functional bread containing selected concentration of chitosan (0.1%, 0.5%, 1%, 1.5%, and 2% w/w). Dynamic rheology of bread dough established that viscous moduli were lower than elastic moduli. Until 1% chitosan concentration, dough extensibility increased. Avrami nonlinear regression equation was selected as a convenient mathematical tool to model bread crumb staling kinetics. Scanning electron microscopy, Fourier-transform infrared, differential scanning calorimetry, and extensibility tests were used to examine the changes of the structure of control dough and chitosan containing dough. Specific volume of bread was inversely proportional to firmness of bread. Firmness is directly proportional function of storage time and chitosan quantity. Sensory evaluation revealed that 1% chitosan can be used as potential functional ingredient to prevent chronic diseases like obesity, type 2 diabetes, constipation, and colon cancer.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| | - Sapna Mehta
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
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Guo Y, Gao Z, Xu J, Chang S, Wu B, He B. A family 30 glucurono-xylanase from Bacillus subtilis LC9: Expression, characterization and its application in Chinese bread making. Int J Biol Macromol 2018; 117:377-384. [PMID: 29792964 DOI: 10.1016/j.ijbiomac.2018.05.143] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 04/10/2018] [Accepted: 05/21/2018] [Indexed: 11/19/2022]
Abstract
A GH30-8 endoxylanase was identified from an environmental Bacillus subtilis isolate following growth selection on aspen wood glucuronoxylan. The putative endoxylanase was cloned for protein expression and characterization in the Gram-positive protease deficient protein expression host B. subtilis WB800. The extracellular activity obtained was 55 U/mL, which was 14.5-fold higher than that obtained with the native species. The apparent molecular mass of BsXyn30 was estimated as 43 kDa by SDS-PAGE. BsXyn30 showed an optimal activity at pH 7.0 and 60 °C. Recombinant BsXyn30 displayed maximum activity against aspen wood xylan, followed by beechwood xylan but showed no catalytic activity on arabinose-substituted xylans. Analysis of hydrolyzed products of beechwood xylan by thin-layer chromatography and mass spectroscopy revealed the presence of xylooligosaccharides with a single methyl-glucuronic acid residue. BsXyn30 exhibited very low activity for hydrolysis xylotetraose and xylopentaose, but had no detectable activity against xylobiose and xylotriose. Using BsXyn30 as an additive in breadmaking, a decrease in water-holding capacity, an increase in dough expansion as well as improvements in volume and specific volume of the bread were recorded. Thus, the present study provided the basis for the application of GH30 xylanase in breadmaking.
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Affiliation(s)
- Yalan Guo
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, 30 Puzhunan Road, Nanjing 211816, Jiangsu, China
| | - Zhen Gao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, 30 Puzhunan Road, Nanjing 211816, Jiangsu, China
| | - Jiaxing Xu
- Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, Huaiyin Normal University, Huaian 223300, Jiangsu, China
| | - Siyuan Chang
- School of Pharmaceutical Sciences, Nanjing Tech University, 30 Puzhunan Road, Nanjing 211816, Jiangsu, China
| | - Bin Wu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, 30 Puzhunan Road, Nanjing 211816, Jiangsu, China.
| | - Bingfang He
- School of Pharmaceutical Sciences, Nanjing Tech University, 30 Puzhunan Road, Nanjing 211816, Jiangsu, China
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Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G. Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. ACS OMEGA 2018; 3:3708-3716. [PMID: 30023876 PMCID: PMC6045339 DOI: 10.1021/acsomega.8b00345] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Accepted: 03/22/2018] [Indexed: 05/28/2023]
Abstract
A novel glycosyl hydrolase family 11 xylanase gene, xynMF13A, was cloned from Phoma sp. MF13, a xylanase-producing fungus isolated from mangrove sediment. xynMF13A was heterologously expressed in Pichia pastoris, and the recombinant XynMF13A (rXynMF13A) was purified by Ni-affinity chromatography. The temperature and pH optima of purified rXynMF13A were 45 °C and pH 5.0, respectively. rXynMF13A showed a high level of salt tolerance, with maximal enzyme activity being seen at 0.5 M NaCl and as much as 53% of maximal activity at 4 M NaCl. The major rXynMF13A hydrolysis products from corncob xylan were xylobiose, xylotriose, xylotetraose, and xylopentaose, but no xylose was found. These hydrolysis products suggest an important potential for XynMF13A in the production of xylooligosaccharides (XOs). Furthermore, rXynMF13A had beneficial effects on Chinese steamed bread production, by increasing specific volume and elasticity while decreasing hardness and chewiness. These results demonstrate XynMF13A to be a novel xylanase with potentially significant applications in baking, XOs production, and seafood processing.
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