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Hu N, Qi W, Zhu J, Li S, Zheng M, Zhao C, Liu J. Postharvest ripening of newly harvested corn: Weakened interactions between starch and protein. Food Chem 2024; 451:139450. [PMID: 38670018 DOI: 10.1016/j.foodchem.2024.139450] [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: 01/14/2024] [Revised: 04/08/2024] [Accepted: 04/20/2024] [Indexed: 04/28/2024]
Abstract
The effects of postharvest ripening of corn on the mechanisms of starch and protein interactions were investigated using molecular dynamics and several chemical substances. Sodium dodecyl sulfate (SDS) treatment all significantly affected the starch content, molecular weight of proteins, relative crystallinity, pasting characteristics and dynamic viscoelasticity in samples before and after postharvest ripening. In the corn that had not undergone postharvest ripening, there were also significant electrostatic interactions and hydrogen bonds between starch and protein. In addition, molecular dynamics had demonstrated that the forces between starch and protein in corn were mainly hydrophobic interactions, electrostatic interaction, and hydrogen bonds. Compared with zein, corn glutelin was more tightly bound to starch. The binding energy of starch to both proteins was reduced in after postharvest-ripened corn. This study laid a rationale for investigating the change mechanism of corn postharvest ripening quality and improving processing property and edible quality of corn.
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Affiliation(s)
- Nannan Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Weihua Qi
- School of Life Science, Changchun Sci-Tech University, Changchun, Jilin 130600, China
| | - Jinying Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Sheng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
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2
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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3
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Jayakumar A, Radoor S, Siengchin S, Shin GH, Kim JT. Recent progress of bioplastics in their properties, standards, certifications and regulations: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 878:163156. [PMID: 37003328 DOI: 10.1016/j.scitotenv.2023.163156] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/20/2023] [Accepted: 03/26/2023] [Indexed: 05/13/2023]
Abstract
The environmental impact associated with fossil fuel-based polymers has paved the way to explore biopolymer-based plastics, their properties, and their applications. Bioplastics are polymeric materials that are greatly interesting due to their eco-friendlier and non-toxic nature. In recent years, exploring the different sources of bioplastics and their applications has become one of the active research areas. Biopolymer-based plastics have applications in food packaging, pharmaceuticals, electronics, agricultural, automotive and cosmetic sectors. Bioplastics are considered safe, but there are several economic and legal challenges to implementing them. Hence, this review aims to i) outline the terminology associated with bioplastics, its global market, major sources, types and properties of bioplastics, ii) discuss the major bioplastic waste management and recovery options, iii) provide the major standards and certifications regarding bioplastics, iv) explore the various country-wise regulations and restrictions associated with bioplastics, and v) enumerate the various challenges and limitations associated with bioplastics and future directions. Therefore, providing adequate knowledge about various bioplastics, their properties and regulatory aspects can be of great importance in the industrialization, commercialization and globalization of bioplastics to replace petroleum-based products.
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Affiliation(s)
- Aswathy Jayakumar
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Sabarish Radoor
- Department of Polymer-Nano Science and Technology, Jeonbuk National University, 567 Baekje-daero, Deokjin-gu, Jeonju-si 54896, Republic of Korea
| | - Suchart Siengchin
- Department of Materials and Production Engineering, The Sirindhorn International Thai-German Graduate School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok, 1518 Wongsawang Road, Bangsue, Bangkok 10800, Thailand
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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4
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Interactions between leached amylose and protein affect the stickiness of cooked white rice. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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5
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Shear and dilatational rheological properties of vegetable proteins at the air/water interface. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107472] [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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6
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Mohammadi M, Zoghi A, Mirmahdi RS. Impact of enzymes in development of gluten‐free cereal‐based products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mehrdad Mohammadi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Alaleh Zoghi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Razieh Sadat Mirmahdi
- Department of Food Technology Research Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
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7
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin–casein blends. Food Res Int 2021; 139:109832. [DOI: 10.1016/j.foodres.2020.109832] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/18/2020] [Accepted: 10/16/2020] [Indexed: 12/13/2022]
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10
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Mostafa HS. Microbial transglutaminase: An overview of recent applications in food and packaging. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1720660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Heba Sayed Mostafa
- Faculty of Agriculture, Department of Food Science, University of Cairo, Giza, Egypt
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Sun H, Liu X, Tian Z, Fan J, Meng Y, Nan X, Yang Z, Zeng X, Kang L. Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractPotato offers numerous health benefits that have yet to be utilized by the food industry. To evaluate the use of potato as an ingredient in staple food products, various proportions of potato flour were added to wheat flour (0–50 %) to form potato–wheat flour mixtures. The mixtures were used to make dough and steamed bread that were tested based on several established quality indicators. Specifically, with increasing potato flour proportion above 20 %, dough quality indicators of extensibility, tensile resistance, fermentation volume and fermentation activity exhibited downward trends, with worsening microstructural, while steamed bread exhibited decreasing specific volume, decreasing brightness, worsening textural properties, increasing yellowness and increasing lysine content. However, for dough and steamed bread made from flour mixtures containing 10–20 % potato flour, quality indicators were not significantly different from corresponding control values (100 % wheat flour). Notably, correlation analysis indicated that tensile and fermentative dough properties significantly correlated with resulting steamed bread quality. Therefore, only data measurements for these dough indicators are needed to predict steamed bread quality, in order to reduce testing workload during evaluation of ingredient formulations for steamed bread production.
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Affiliation(s)
- Hongrui Sun
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xiangying Liu
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Zhigang Tian
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Jieying Fan
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Yue Meng
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xiping Nan
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Zhiqiang Yang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Xianpeng Zeng
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
| | - Lining Kang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, ChangchunChina
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12
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Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour. Food Chem 2018; 266:551-556. [DOI: 10.1016/j.foodchem.2018.05.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Revised: 03/26/2018] [Accepted: 05/02/2018] [Indexed: 11/19/2022]
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13
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14
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Amagliani L, O'Regan J, Kelly AL, O'Mahony JA. The composition, extraction, functionality and applications of rice proteins: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.008] [Citation(s) in RCA: 161] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Padalino L, Conte A, Del Nobile MA. Overview on the General Approaches to Improve Gluten-Free Pasta and Bread. Foods 2016; 5:E87. [PMID: 28231182 PMCID: PMC5302439 DOI: 10.3390/foods5040087] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 11/08/2016] [Accepted: 11/30/2016] [Indexed: 01/27/2023] Open
Abstract
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
| | - Amalia Conte
- University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy.
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Masamba K, Li Y, Zhong F. Effect of homogenization stirring speed on mechanical and water barrier properties of gallic acid treated zein-oleic acid composite films. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.10.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Masamba K, Li Y, Rizwan Sharif H, Ma J, Zhong F. Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2016-0112] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of gallic acid treatment on mechanical and water barrier properties in zein and zein–corn starch composite films was investigated. Four concentrations of corn starch (5 %, 10 %, 15 %, 20 %) were used in composite films making a final solid concentration of 6 % (w/v) in the film forming solution. One composite film containing 10 % corn starch was also prepared in absence of gallic acid for comparison purpose. Gallic acid treatment improved tensile strength (TS) and water vapor permeability (WVP) while solubility was increased in control zein films. On the other hand, gallic acid treatment significantly (p < 0.05) reduced TS and increased WVP in zein–corn starch composite films. Interestingly, mechanical and water barrier properties of composite films prepared in absence of gallic acid were comparatively better than gallic acid treated composite films. These findings provided useful insights in how each individual hydrocolloid in the composite film was differently affected by gallic acid treatment.
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Masamba K, Li Y, Hategekimana J, Liu F, Ma J, Zhong F. Effect of Gallic acid on mechanical and water barrier properties of zein-oleic acid composite films. Journal of Food Science and Technology 2016; 53:2227-35. [PMID: 27407188 DOI: 10.1007/s13197-015-2167-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/16/2015] [Accepted: 12/30/2015] [Indexed: 10/21/2022]
Abstract
In this study, the effect of gallic acid on mechanical and water barrier properties of zein-oleic acid 0-4 % composite films was investigated. Molecular weight distribution analysis was carried out to confirm gallic acid induced cross linking through change in molecular weight in fraction containing zein proteins. Results revealed that gallic acid treatment increased tensile strength from 17.9 MPa to 26.0 MPa, decreased water vapour permeability from 0.60 (g mm m(-2) h(-1) kPa(-1)) to 0.41 (g mm m(-2) h(-1) kPa(-1)), increased solubility from 6.3 % to 10.2 % and marginally increased elongation at break from 3.7 % to 4.2 % in zein films only. However, gallic acid treatment in zein-oleic composite films did not significantly influence mechanical and water barrier properties and in most instances irrespective of oleic acid concentration, the properties were negatively affected. Results from scanning electron microscopy showed that both gallic acid treated and untreated zein films and composite films containing 3 % oleic acid had a compact and homogeneous structure while those containing 4 % oleic acid had inhomogeneous structure. The findings have demonstrated that gallic acid treatment can significantly improve mechanical and water barrier properties especially in zein films only as opposed to when used in composite films using zein and oleic acid.
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Affiliation(s)
- Kingsley Masamba
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China ; Bunda College Campus, Department of Food Science and Technology, Lilongwe University of Agriculture and Natural Resources (LUANAR), P.O. Box 219, Lilongwe, Malawi
| | - Yue Li
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China
| | - Joseph Hategekimana
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China
| | - Fei Liu
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China
| | - Jianguo Ma
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122 Wuxi, Jiangsu Province People's Republic of China
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Masamba K, Li Y, Hategekimana J, Liu F, Ma J, Zhong F. Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein–Oleic Acid Composite Films. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0289] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of using four plasticizers namely ethylene glycol, propylene glycol, glycerol and sorbitol on mechanical and water barrier properties of transglutaminase cross-linked zein–oleic acid composite films was investigated. Results revealed that both mechanical and water barrier properties of the films were significantly affected (p<0.05) by plasticizer type. Tensile strength (TS), water vapour permeability (WVP) and solubility (SB) values were all better in ethylene glycol control plasticized films compared to other plasticizers. Furthermore, irrespective of plasticizer type, transglutaminase treatment improved TS while when oleic acid was incorporated into the films in the range of 1–4% based on zein weight, the mechanical and water barrier properties of the composite film were diversely affected. Results from scanning electron microscopy for the 2% oleic acid-incorporated composite films revealed a rough and irregular surface morphology for the sorbitol plasticized films. Overall, ethylene glycol provided better mechanical and water barrier properties.
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Masamba K, Li Y, Hategekimana J, Zehadi M, Ma J, Zhong F. Evaluation of mechanical and water barrier properties of transglutaminase cross-linked zein films incorporated with oleic acid. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13069] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kingsley Masamba
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
- Department of Food Science and Technology; Faculty of Food and Human Sciences; Lilongwe University of Agriculture and Natural Resources (LUANAR); Bunda College Campus PO Box 219 Lilongwe Malawi
| | - Yue Li
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
| | - Joseph Hategekimana
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
| | - Muhammad Zehadi
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
| | - Jianguo Ma
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
| | - Fang Zhong
- Key Laboratory of Food colloids and Biotechnology; Ministry of Education; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road 214122 Wuxi Jiangsu Province China
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Lee DS, Kim Y, Song Y, Lee JH, Lee S, Yoo SH. Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1037-1043. [PMID: 25827339 DOI: 10.1002/jsfa.7193] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Revised: 03/23/2015] [Accepted: 03/28/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality. RESULTS In a components-interacting model system, a mixture of soy protein isolate (SPI) and ogaja extract (OE) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin-3-O-sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI-OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab(®) analysis (P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic ΔH, and SPI-OE treatment further decreased this value. SPI-OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle. CONCLUSION SPI-OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein-polyphenol interaction for gluten-free rice noodle production.
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Affiliation(s)
- Da-Som Lee
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
| | - Yang Kim
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
| | - Youngwoon Song
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
| | - Ji-Hye Lee
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
| | - Suyong Lee
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
| | - Sang-Ho Yoo
- Department of Food Science and Technology, BK21+ Project Team and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 143-747, Korea
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Renzetti S, Rosell CM. Role of enzymes in improving the functionality of proteins in non-wheat dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Masamba K, Li Y, Hategekimana J, Ma J, Zhong F. Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.09.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid. Journal of Food Science and Technology 2015; 53:1178-88. [PMID: 27162397 DOI: 10.1007/s13197-015-2004-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/09/2015] [Accepted: 08/18/2015] [Indexed: 10/22/2022]
Abstract
Effect of transglutaminase (TGM) and ascorbic acid (AA) on composite sweet potato - wheat dough functional and rheological properties was studied. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly (P ≤ 0.05) reduced glutenin, gliadin, dough stability, protein weakening, storage modulus (G') and viscous modulus (G″). Mixolab revealed that both TGM and AA treated dough had stability and protein weakening closed to wheat dough (control), with TGM treated dough having the highest values. TGM Introduced new cross-link bonds as shown by the change of amino acid concentration, leading to an increase in storage modulus (G') and viscous modulus (G″), with G' being higher at all levels of TGM concentration. The opposite was observed for composite dough treated with AA as measured by controlled - stress rheometer. TGM treatment increased glutenin and gliadin content. Compared with the control, dough treated with AA exhibited high molecular weight of polymers than TGM treated dough. The results indicate that the TGM and AA modification of the mixolab and dynamic rheological characteristics (G' and G″) dependent on the changes of GMP, glutenin, gliadin and protein weakening in the composite dough. TGM and AA treatment could improve functional and rheological properties of sweet potato - wheat dough to levels that might be achieved with normal wheat bread. However, it's extremely important to optimize the concentrations of both additives to obtain the optimum response.
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Wu X, Du J, Zhang K, Ju Y, Jin Y. Changes in protein molecular weight during cloudy wheat beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yundong Ju
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
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Narancic T, Davis R, Nikodinovic-Runic J, O’ Connor KE. Recent developments in biocatalysis beyond the laboratory. Biotechnol Lett 2015; 37:943-54. [DOI: 10.1007/s10529-014-1762-4] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Accepted: 12/16/2014] [Indexed: 11/27/2022]
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Xie L, Jin Y, Du J, Zhang K. Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.182] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lan Xie
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd; Tai' an 271000 People's Republic of China
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Bagagli MP, Jazaeri S, Bock JE, Seetharaman K, Sato HH. Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0176-r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marcela P. Bagagli
- Department of Food Science, University of Campinas, Rua Monteiro Lobato, 80, P.O. Box 6121, CEP 13083-862, Campinas-SP, Brazil
- Corresponding author. Phone: +55 1935212175
| | - Sahar Jazaeri
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, N1G 2W1, Canada
| | - Jayne E. Bock
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, N1G 2W1, Canada
| | - Koushik Seetharaman
- Deceased; formerly Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Helia H. Sato
- Department of Food Science, University of Campinas, Rua Monteiro Lobato, 80, P.O. Box 6121, CEP 13083-862, Campinas-SP, Brazil
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kim Y, Kee JI, Lee S, Yoo SH. Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase. Food Chem 2014; 145:409-16. [DOI: 10.1016/j.foodchem.2013.08.078] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 08/05/2013] [Accepted: 08/16/2013] [Indexed: 11/15/2022]
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Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.05.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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