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Gao A, Wu Y. Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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2
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Charles APR, Mu R, Jin TZ, Li D, Pan Z, Rakshit S, Cui SW, Wu Y. Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydr Polym 2022; 298:120148. [DOI: 10.1016/j.carbpol.2022.120148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/07/2022] [Accepted: 09/20/2022] [Indexed: 11/27/2022]
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3
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Wang X, Goff HD, Cui SW. Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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Yang HW, Dai HD, Huang WC, Sombatngamwilai T. Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00549-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Donsì F, Velikov KP. Mechanical cell disruption of mustard bran suspensions for improved dispersion properties and protein release. Food Funct 2020; 11:6273-6284. [PMID: 32602518 DOI: 10.1039/d0fo00852d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Mustard bran, a by-product of mustard production, is still rich in valuable compounds. The high-pressure homogenization treatment was tested as a mechanical cell disruption (MCD) technique to unlock valuable intracellular compounds. An aqueous suspension of mustard bran was treated by shear mixing, followed by high-pressure homogenization at different pressure levels (50-150 MPa) and number of passes (1-10), and using different homogenizing systems. The moderate-intensity treatment (up to 100 MPa and 3 passes) can deliver significant changes in the mustard bran suspension, inducing (a) a more homogeneous and smooth appearance due to the disruption of individual cells, (b) a better structuring ability in the suspension, through the increase in viscosity and storage and loss moduli G' and G'', as well as (c) a remarkable enhancement of protein release, up to 72% of total proteins. The controlling factor in the extent of MCD was found to be the specific energy transferred to the mustard bran suspensions, whereas no significant differences were recorded when varying the homogenization system. The MCD process of mustard bran, based on its physical treatments using only water as a suspension medium, can be regarded as a safe, clean and environmentally friendly technology platform, which contributes to reaching the zero-waste concept by transforming agro-food by-products into value-added ingredients, with enhanced functionality and bioactive content.
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Affiliation(s)
- Francesco Donsì
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, SA, Italy.
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El-Sayed SM, El-Sayed HS, Ibrahim OA, Youssef AM. Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating. Carbohydr Polym 2020; 239:116234. [DOI: 10.1016/j.carbpol.2020.116234] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 01/02/2023]
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8
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Ruschhaupt P, Varzi A, Passerini S. Natural Polymers as Green Binders for High-Loading Supercapacitor Electrodes. CHEMSUSCHEM 2020; 13:763-770. [PMID: 31815362 PMCID: PMC7065209 DOI: 10.1002/cssc.201902863] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 12/06/2019] [Indexed: 05/31/2023]
Abstract
The state-of-the-art aqueous binder for supercapacitors is carboxymethyl cellulose (CMC). However, it limits the mass loading of the coatings owing to shrinkage upon drying. In this work, natural polymers, that is, guar gum (GG), wheat starch (WS), and potato starch (PS), were studied as alternatives. The flexibility and adhesion of the resulting coatings and electrochemical performance was tested. The combination of 75:25 (w/w) ratio PS/GG showed a promising performance. Electrodes were characterized by SEM, thermal, adhesion, and bending tests. Their electrochemical properties were determined by cyclic voltammetry, electrochemical impedance spectroscopy, and cycling experiments. The PS/GG mixture conformed well to criteria for industrial production, enabling mass loadings higher than CMC (7.0 mg cm-2 ) while granting the same specific capacitance (26 F g-1 ) and power performance (20 F g-1 at 10 A g-1 ). Including the mass of the current collector, this represents a +45 % increase in specific energy at the electrode level.
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Affiliation(s)
- Peter Ruschhaupt
- Karlsruhe Institute of Technology (KIT)P.O. Box 364076021KarlsruheGermany
- Helmholtz Institute Ulm (HIU)Helmholtzstrasse 1189081UlmGermany
| | - Alberto Varzi
- Karlsruhe Institute of Technology (KIT)P.O. Box 364076021KarlsruheGermany
- Helmholtz Institute Ulm (HIU)Helmholtzstrasse 1189081UlmGermany
| | - Stefano Passerini
- Karlsruhe Institute of Technology (KIT)P.O. Box 364076021KarlsruheGermany
- Helmholtz Institute Ulm (HIU)Helmholtzstrasse 1189081UlmGermany
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9
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Effects of soluble dietary fiber on the crystallinity, pasting, rheological, and morphological properties of corn resistant starch. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.059] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Physicochemical and functional properties of oleaster (Elaeagnus angustifolia L.) polysaccharides extracted under optimal conditions. Int J Biol Macromol 2019; 124:946-954. [DOI: 10.1016/j.ijbiomac.2018.12.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 11/29/2018] [Accepted: 12/02/2018] [Indexed: 11/18/2022]
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12
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Modelling the effect of guar gum on physical, optical, barrier and mechanical properties of potato starch based composite film. Carbohydr Polym 2018; 200:498-507. [DOI: 10.1016/j.carbpol.2018.08.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/02/2018] [Accepted: 08/07/2018] [Indexed: 11/23/2022]
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Cortés-Camargo S, Gallardo-Rivera R, Barragán-Huerta BE, Dublán-García O, Román-Guerrero A, Pérez-Alonso C. Exploring the Potential of Mesquite Gum-Nopal Mucilage Mixtures: Physicochemical and Functional Properties. J Food Sci 2017; 83:113-121. [PMID: 29205348 DOI: 10.1111/1750-3841.13937] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/28/2017] [Accepted: 08/31/2017] [Indexed: 01/07/2023]
Abstract
In this work the physicochemical and functional properties of mesquite gum (MG) and nopal mucilage (NM) mixtures (75-25, 50-50, 25-75) were evaluated and compared with those of the individual biopolymers. MG-NM mixtures exhibited more negative zeta potential (ZP) values than those displayed by MG and NM, with 75-25 MG-NM showing the most negative value (-14.92 mV at pH = 7.0), indicative that this biopolymer mixture had the highest electrostatic stability in aqueous dispersions. Viscosity curves and strain amplitude sweep of aqueous dispersions (30% w/w) of the individual gums and their mixtures revealed that all exhibited shear thinning behavior, with NM having higher viscosity than MG, and all displaying fluid-like viscoelastic behavior where the loss modulus predominated over the storage modulus (G″>G'). Differential Scanning Calorimetry revealed that MG, NM, and MG-NM mixtures were thermally stable with decomposition peaks in a range from 303.1 to 319.6 °C. From the functional properties viewpoint, MG (98.4 ± 0.7%) had better emulsifying capacity than NM (51.9 ± 2.0%), while NM (43.0 ± 1.4%) had better foaming capacity than MG. MG-NM mixtures acquired additional functional properties (emulsifying and foaming) regarding the individual biopolymers. Therefore, MG-NM mixtures represent interesting alternatives for their application as emulsifying and foaming agents in food formulations. PRACTICAL APPLICATION Mesquite gum (MG) and nopal mucilage (NM) are promising raw materials with excellent functional properties whose use has been largely neglected by the food industry. This work demonstrates MG-NM mixtures acquired additional functional properties regarding the individual biopolymers, making these mixtures multifunctional ingredients for the food industry.
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Affiliation(s)
- Stefani Cortés-Camargo
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
| | - Raquel Gallardo-Rivera
- Dept. de Biotecnología, Univ. Autónoma Metropolitana-Iztapalapa, Ciudad de México, México
| | - Blanca E Barragán-Huerta
- Dept de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas, Inst. Politécnico Nacional, Ciudad de México, México
| | - Octavio Dublán-García
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
| | | | - César Pérez-Alonso
- Facultad de Química, Univ. Autónoma del Estado de México, Toluca, Estado de México, México
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Mango kernel starch-gum composite films: Physical, mechanical and barrier properties. Int J Biol Macromol 2017; 98:869-876. [PMID: 28214586 DOI: 10.1016/j.ijbiomac.2017.02.054] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2016] [Revised: 01/23/2017] [Accepted: 02/02/2017] [Indexed: 11/21/2022]
Abstract
Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties.
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Marambe HK, McIntosh TC, Cheng B, Wanasundara JPD. Structural stability and Sin a 1 anti-epitope antibody binding ability of yellow mustard (Sinapis alba L.) napin during industrial-scale myrosinase inactivation process. Food Funct 2016; 6:2384-95. [PMID: 26091085 DOI: 10.1039/c4fo00806e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the structural stability of yellow mustard (YM, Sinapis alba L.) napin and the changes of its Sin a 1 anti-epitope antibody-binding ability during myrosinase enzyme inactivation process. The food industry uses myrosinase-inactive non-pungent YM for uses beyond spice applications. Napin was isolated from seeds received from an industrial processor before (YM + M) and after (YM - M) myrosinase inactivation. Secondary and tertiary structural features and surface hydrophobicity parameters of napin were analyzed. The Sin a 1 content in YM seeds and the stability of Sin a 1-containing napin during simulated in vitro gastrointestinal (GI) digestion were determined by a non-competitive indirect enzyme-linked immunosorbent assay using the Sin a 1 anti-epitope antibody (AE-Ab) as the primary Ab. YM napin retained the dominant alpha-helical components of secondary and tertiary structure folds during this process. YM - M napin showed changes in hydrophobicity parameters of the molecules and binding ability of AE-Ab: 2.19 ± 0.48 g per 100 g of YM - M seeds vs. 1.49 ± 0.16 g per 100 g YM + M seeds. YM - M proteins were more susceptible for in vitro GI digestion and also showed a 30% reduction in AE-Ab binding ability upon digestion of napins. This suggests that the myrosinase inactivation process has induced the surface modification of napin, exposing Sin a 1 epitope, leading to an increase in AE-Ab binding. However, the epitope region of YM - M napin showed improved susceptibility for hydrolysis during GI digestion resulting in fewer available epitope regions, suggesting a possible reduction in napin immune reactivity.
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Affiliation(s)
- Harsha K Marambe
- Agriculture and Agri-Food Canada, Saskatoon Research Centre, 107 Science Place, Saskatoon, SK S7N 0X2 Canada.
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18
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Sui C, Zhang W, Ye F, Liu X, Yu G. Preparation, physical, and mechanical properties of soy protein isolate/guar gum composite films prepared by solution casting. J Appl Polym Sci 2016. [DOI: 10.1002/app.43382] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Chunxia Sui
- College of Science; Northeast Agricultural University; Harbin Heilongjiang 150030 China
| | - Wenzhao Zhang
- College of Science; Northeast Agricultural University; Harbin Heilongjiang 150030 China
| | - Fei Ye
- College of Science; Northeast Agricultural University; Harbin Heilongjiang 150030 China
| | - Xiaoming Liu
- Department of Mechanical Engineering; Heilongjiang Agricultural Engineering Vocational College; Harbin Heilongjiang 150088 China
| | - Guoping Yu
- College of Food; Northeast Agricultural University; Harbin Heilongjiang 150030 China
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Wu Y, Eskin N, Cui W, Pokharel B. Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.020] [Citation(s) in RCA: 42] [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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20
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BahramParvar M, Razavi SMA. Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02918.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Wu Y, Li W, Cui W, Eskin N, Goff H. A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.02.029] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Wu Y, Cui W, Eskin N, Goff H. Stress relaxation in synergistically associated polysaccharides: Galactomananns and a non-pectic polysaccharide fraction from yellow mustard mucilage. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.12.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Rao M, Kanatt S, Chawla S, Sharma A. Chitosan and guar gum composite films: Preparation, physical, mechanical and antimicrobial properties. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.06.058] [Citation(s) in RCA: 156] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Barham P, Skibsted LH, Bredie WLP, Frøst MB, Møller P, Risbo J, Snitkjaer P, Mortensen LM. Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010; 110:2313-65. [PMID: 20170128 PMCID: PMC2855180 DOI: 10.1021/cr900105w] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2009] [Indexed: 11/30/2022]
Affiliation(s)
- Peter Barham
- Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL
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Wu Y, Cui W, Eskin N, Goff H. An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.05.015] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Wu Y, Cui W, Eskin N, Goff H. Rheological investigation of synergistic interactions between galactomannans and non-pectic polysaccharide fraction from water soluble yellow mustard mucilage. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.03.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Genome-scale genotype-phenotype matching of two Lactococcus lactis isolates from plants identifies mechanisms of adaptation to the plant niche. Appl Environ Microbiol 2007; 74:424-36. [PMID: 18039825 DOI: 10.1128/aem.01850-07] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Lactococcus lactis is a primary constituent of many starter cultures used for the manufacturing of fermented dairy products, but the species also occurs in various nondairy niches such as (fermented) plant material. Three genome sequences of L. lactis dairy strains (IL-1403, SK11, and MG1363) are publicly available. An extensive molecular and phenotypic diversity analysis was now performed on two L. lactis plant isolates. Diagnostic sequencing of their genomes resulted in over 2.5 Mb of sequence for each strain. A high synteny was found with the genome of L. lactis IL-1403, which was used as a template for contig mapping and locating deletions and insertions in the plant L. lactis genomes. Numerous genes were identified that do not have homologs in the published genome sequences of dairy L. lactis strains. Adaptation to growth on substrates derived from plant cell walls is evident from the presence of gene sets for the degradation of complex plant polymers such as xylan, arabinan, glucans, and fructans but also for the uptake and conversion of typical plant cell wall degradation products such as alpha-galactosides, beta-glucosides, arabinose, xylose, galacturonate, glucuronate, and gluconate. Further niche-specific differences are found in genes for defense (nisin biosynthesis), stress response (nonribosomal peptide synthesis and various transporters), and exopolysaccharide biosynthesis, as well as the expected differences in various mobile elements such as prophages, plasmids, restriction-modification systems, and insertion sequence elements. Many of these genes were identified for the first time in Lactococcus lactis. In most cases good correspondence was found with the phenotypic characteristics of these two strains.
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