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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38711404 DOI: 10.1080/10408398.2024.2349728] [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: 05/08/2024]
Abstract
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ziqiang Lin
- 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, Missouri, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, 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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Bhatnagar AS, Gopala Krishna AG. Stability of Cold-Pressed Oil from Commercial Indian Niger (Guizotia abyssinica (L.f.) Cass.) Seed as affected by Blending and Interesterification. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2723-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ghazali HM, Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A. Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0695141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ghaffari-Moghaddam M, Yekke-Ghasemi Z, Khajeh M, Rakhshanipour M, Yasin Y. Application of response surface methodology in enzymatic synthesis: A review. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2014. [DOI: 10.1134/s1068162014030054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dollah S, Abdulkarim SM, Ahmad SH, Khoramnia A, Ghazali HM. Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils. J Oleo Sci 2014; 63:811-22. [DOI: 10.5650/jos.ess13235] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Tran DT, Lin YJ, Chen CL, Chang JS. Kinetics of transesterification of olive oil with methanol catalyzed by immobilized lipase derived from an isolated Burkholderia sp. strain. BIORESOURCE TECHNOLOGY 2013; 145:193-203. [PMID: 23561954 DOI: 10.1016/j.biortech.2013.01.146] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Revised: 01/26/2013] [Accepted: 01/29/2013] [Indexed: 06/02/2023]
Abstract
This work was carried out to investigate the acyl migration phenomena which has been considered as the factor having significant impact on kinetics of transesterification of oils catalyzed by a Burkholderia lipase with 1,3-regioselectivity. Transesterification of olive oil with methanol catalyzed by the immobilized lipase produces various intermediates, including 1-monoglyceride, 2-monoglyceride, 1,2-diglyceride, and 1,3-diglyceride. Migration kinetics of fatty acid groups from sn-2 of 2-monoglyceride and 1,2-diglyceride to 1-monoglyceride and 1,3-diglyceride were investigated for the temperature range of 25-65°C. The kinetics of transesterification of olive oil with methanol involving acyl migration in the presence of water was also systematically studied at 25, 40, and 65°C. Increasing temperature could increase the acyl migration rate. The overall biodiesel conversion was improved from 73.4% (at 25°C) to 90.0% and 92.4% when conducting at 40 and 65°C, respectively. Thermodynamics aspects of equilibrium state of the immobilized lipase-catalyzed transesterification were also discussed.
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Affiliation(s)
- Dang-Thuan Tran
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
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