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Riley IM, Verma U, Verboven P, Nicolai BM, Delcour JA. Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Food Res Int 2024; 188:114503. [PMID: 38823881 DOI: 10.1016/j.foodres.2024.114503] [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: 03/20/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The aim of this work was to investigate wheat gluten protein network structure throughout the deep-frying process and evaluate its contribution to frying-induced micro- and macrostructure development. Gluten polymerization, gluten-water interactions, and molecular mobility were assessed as a function of the deep-frying time (0 - 180 s) for gluten-water model systems of differing hydration levels (40 - 60 % moisture content). Results showed that gluten protein extractability decreased considerably upon deep frying (5 s) mainly due to glutenin polymerization by disulfide covalent cross-linking. Stronger gliadin and glutenin protein-protein interactions were attributed to the formation of covalent linkages and evaporation of water interacting with protein chains. Longer deep-frying (> 60 s) resulted in progressively lower protein extractabilities, mainly due to the loss in gliadin protein extractability, which was associated with gliadin co-polymerization with glutenin by thiol-disulfide exchange reactions. The mobility of gluten polymers was substantially reduced during deep-frying (based on the lower T2 relaxation time of the proton fraction representing the non-exchanging protons of gluten) and gluten proteins gradually transitioned from the rubbery to the glassy state (based on the increased area of said protons). The sample volume during deep-frying was strongly correlated to the reduced protein extractability (r = -0.792, p < 0.001) and T2 relaxation time of non-exchanging protons of gluten proteins (r = -0.866, p < 0.001) thus demonstrating that the extent of gluten structural expansion as a result of deep-frying is dictated both by the polymerization of proteins and the reduction in their molecular mobility.
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Affiliation(s)
- I M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - U Verma
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - P Verboven
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - B M Nicolai
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium; Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium.
| | - J A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Li M, McClements DJ, Zhang Z, Zhang R, Jin Z, Chen L. Influence of key component interactions in flour on the quality of fried flour products. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38907580 DOI: 10.1080/10408398.2024.2361838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interaction between proteins, starches, and lipids components in flour is the molecular basis for the formation of the classical texture of dough, and has a profound impact on the processing properties of dough and the quality of flour products. In this article, the composition of the key components of flour (starch, protein and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of the three components in the dynamic processing of dough from mixing to rising to frying was emphatically discussed, and the effects of the components on the network structure of dough and then on the quality of fried flour products were introduced. The analysis of the relationship between dough component interaction, network structure and quality of fried flour products is helpful to reveal the common mechanism of quality change of fried flour products, and provide a reference for exploring the interaction of ingredients in starch food processing.
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Affiliation(s)
- Mengyue Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
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Ekeanyanwu CR, Ekeanyanwu CL, Ugochukwu KN. Towards a natural treatment for mania: red onion husk extract modulates neuronal resilience, redox signalling, and glial activation. Int J Bipolar Disord 2024; 12:16. [PMID: 38722415 PMCID: PMC11082112 DOI: 10.1186/s40345-024-00338-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Accepted: 04/25/2024] [Indexed: 05/12/2024] Open
Abstract
BACKGROUND Red onion husk, a readily available agricultural waste material, contains diverse bioactive compounds with potential health benefits. This study aimed to assess the safety and therapeutic potential of red onion husk extract in managing manic-like symptoms and associated neurochemical dysfunctions. METHODS Acute and repeated oral dose studies were conducted in mice and rats to evaluate the safety profile of the extract. FT-IR analysis identified functional groups in the extract, while GC-MS analysis identified specific bioactive compounds in the flavonoid-rich fraction. A ketamine-induced manic behaviour model in Wistar rats was employed to assess the extract's efficacy in attenuating manic-like symptoms. Behavioural and neurochemical analyses were performed to further investigate the extract's effects. RESULTS The extract demonstrated a favourable safety profile in both acute and repeated dose studies. FT-IR analysis revealed a complex mixture of organic compounds, including hydroxyl groups, alkynes/nitriles, aromatic and non-aromatic C = C bonds, amines, and polysaccharides. GC-MS analysis identified 17 bioactive compounds, including five-methyl-2-phenylindolizine, methadone N-oxide, and 3-phenylthiane, S-oxide. Ketamine administration significantly increased oxidative stress markers, TBARS, and suppressed antioxidant enzyme activities (SOD, GPx, CAT) in both the cerebral cortex and hippocampus, alongside elevated acetylcholinesterase (AchE) activity, indicating enhanced neuronal excitability. Pre-treatment with FRF (25 mg/kg) effectively mitigated ketamine-induced oxidative stress, as evidenced by reduced TBARS levels and partially restored SOD and GPx activities. Interestingly, FRF significantly increased CAT activity (p < 0.001), potentially suggesting an additional compensatory mechanism. Notably, FRF pre-treatment also counteracted ketamine-upregulated AchE activity, offering neuroprotection against heightened neuronal excitability. CONCLUSION Red onion husk extract exhibits a favourable safety profile and exerts potent antioxidant and neuroprotective effects, possibly through modulating Nrf2 signalling pathways. Its ability to counteract ketamine-induced oxidative stress and neuronal hyperactivity highlights its potential as a complementary therapeutic strategy for managing manic episodes in bipolar disorder. Further research is warranted to elucidate the precise molecular mechanisms underlying FRF's action and explore its clinical efficacy in human studies.
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Wang L, Zhang Y, Xu F, Chen J. Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01517-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Hamid A, Mallick SA, Moni G, Jeelani MI, Sachin G. Gliadin protein antigenicity and health benefitting potential of Indian bread wheat ( Triticum aestivum L.) varieties. Journal of Food Science and Technology 2018; 55:4841-4850. [PMID: 30482979 DOI: 10.1007/s13197-018-3418-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2018] [Accepted: 09/05/2018] [Indexed: 11/24/2022]
Abstract
Health benefitting potential of twenty leading wheat varieties was assessed for grain nutritional quality status in relation to antigenic reactivity level of gluten protein fractions. Among the nutritional parameters, macronutrients viz. starch, total sugar, total protein and gluten content were observed maximum in the varieties RAJ4120, RAJ4083, RAJ3077, and WH1021 respectively. Micronutrients- zinc and iron and phytochemicals- total phenolics and flavonoids were observed to be maximum in RAJ4083. Among the four protein fraction, albumin and globulin contents were the highest in RAJ3077, whereas gliadin and gluten content was maximum in GW322 and minimum in RAJ4120. The varieties were also characterized by SDS-PAGE and the results revealed significant polymorphism in all of the four protein fractions. The antigenic properties of flour gliadin proteins as evaluated by ELISA revealed that all the varieties possessed antigenicity with highest level in GW322 (0.217 OD). However, all the varieties possessed good baking qualities as studied by rheological measurements.
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Affiliation(s)
- Asima Hamid
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - S A Mallick
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Moni
- Division of Biochemistry, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - M Iqbal Jeelani
- Division of Statistics and Computer Science, Faculty of Basic Sciences, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
| | - Gupta Sachin
- Division of Plant Pathology, Faculty of Agriculture, Sher-e-Kashmir University of Science and Technology-Jammu, Main Campus, Chatha, Jammu & Kashmir India
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Wheat batter physical properties as influenced by starch/flour types and egg contents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9694-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Saleh M, Al-Ismail K, Ajo R. Pasta quality as impacted by the type of flour and starch and the level of egg addition. J Texture Stud 2016; 48:370-381. [DOI: 10.1111/jtxs.12238] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 09/15/2016] [Accepted: 10/23/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammed Saleh
- Department of Nutrition and Food Technology; The University of Jordan; Amman 11942 Jordan
| | - Khalid Al-Ismail
- Department of Nutrition and Food Technology; The University of Jordan; Amman 11942 Jordan
| | - Radwan Ajo
- Department of Nutrition and Food Processing; Al-Huson University College, Al-Balqa Applied University; Jordan
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Tomić J, Torbica A, Popović L, Hristov N, Nikolovski B. Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions. Food Chem 2015; 199:565-72. [PMID: 26776009 DOI: 10.1016/j.foodchem.2015.12.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 11/13/2015] [Accepted: 12/08/2015] [Indexed: 10/22/2022]
Abstract
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and 2012) in four locations. The results of ANOVA showed that variety, location, production year, and their interactions all had significant effects on all tested wheat quality parameters. The enzymatic activity and specific bread volume were mainly influenced by the variety. The samples from 2012 production year, had the lower values of albumin content, proteolytic and amylolytic activity, and bread specific volume. The correlation analysis, performed for 2011 production year, showed that albumin fraction (15-30 kDa) and proteolytic activity were negatively correlated with bread specific volume indicating the role of this fraction on lowering the crucial bread quality parameter. In 2012 production year, albumin fractions (5-15 kDa; 50-65 kDa) showed the most correlations, especially with parameters of bread quality.
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Affiliation(s)
- Jelena Tomić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljiljana Popović
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Hristov
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Branislava Nikolovski
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Hammed AM, Ozsisli B, Ohm JB, Simsek S. Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour. Cereal Chem 2015. [DOI: 10.1094/cchem-12-14-0262-r] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ademola Monsur Hammed
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
| | - Bahri Ozsisli
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
- Kahramanmaras Sutcu Imam University, Department of Food Engineering, Kahramanmaras, Turkey
| | - Jae-Bom Ohm
- USDA-ARS, Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58105, U.S.A
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Scheuer PM, Mattioni B, Barreto PLM, Montenegro FM, Gomes-Ruffi CR, Biondi S, Kilpp M, Francisco AD. Effects of fat replacement on properties of whole wheat bread. BRAZ J PHARM SCI 2014. [DOI: 10.1590/s1984-82502014000400005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.
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12
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Wang L, Deng L, Wang Y, Zhang Y, Qian H, Zhang H, Qi X. Effect of whole wheat flour on the quality of traditional Chinese Sachima. Food Chem 2014; 152:184-9. [DOI: 10.1016/j.foodchem.2013.11.130] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2013] [Revised: 11/17/2013] [Accepted: 11/22/2013] [Indexed: 01/17/2023]
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13
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Ba K, Aguedo M, Tine E, Paquot M, Destain J, Thonart P. Hydrolysis of starches and flours by sorghum malt amylases for dextrins production. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1937-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yang D, Shin JA, Gan LJ, Zhu XM, Hong ST, Sung CK, Cho JW, Ku JH, Lee KT. Comparison of Nutritional Compounds in Premature Green and Mature Yellow Whole Wheat in Korea. Cereal Chem 2012. [DOI: 10.1094/cchem-05-11-0068] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dan Yang
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Lu-Jing Gan
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Xue-Mei Zhu
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Soon-Taek Hong
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Chang-Keun Sung
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
| | - Jin-Woong Cho
- Department of Crop Science, Chungnam National University, Daejeon 305-764, South Korea
| | - Ja-Hyeong Ku
- Department of Horticulture, Chungnam National University, Daejeon 305-764, South Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, South Korea
- Corresponding author. Phone: +82-042-821-6729. Fax: +82-042-822-6729. E-mail:
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Abang Zaid D, Chin N, Yusof Y, Abd Rahman R. Analysis and Correlation Studies on Gluten Quantity and Quality During Production. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/jas.2009.1686.1694] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Abang Zaidel D, Chin N, Abdul Rahman R, Karim R. Rheological characterisation of gluten from extensibility measurement. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.11.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Effect of nitrogen application rate on content of glutenin macropolymer and high molecular weight glutenin subunits in grains of two winter wheat cultivars. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.09.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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