1
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Fan X, Jiang J, Wang J, Liu C, Shang J, Zheng X. Aqueous ozone effects on wheat gluten: Yield, structure, and rheology. J Food Sci 2024; 89:6283-6295. [PMID: 39218955 DOI: 10.1111/1750-3841.17324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 07/06/2024] [Accepted: 08/05/2024] [Indexed: 09/04/2024]
Abstract
This study investigates the impact of aqueous ozone (AO) on the yield, molecular structure, and rheological properties of wheat gluten separated using the batter procedure. Employing strong gluten flour (SGF) and weak gluten flour (WGF), we demonstrate that AO pretreatment significantly enhances the yield and purity of separated starch and gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, and size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate the effects of AO on the molecular structure of gluten. Our analysis reveals that low concentrations of AO induce specific modifications in gluten proteins. AO treatment increases cross-linking in glutenin macropolymer (GMP), reduces surface hydrophobicity, and stabilizes secondary and tertiary structures. These changes include an increase in β-sheet content by approximately 9% and a corresponding decrease in β-turn structures, leading to enhanced viscoelastic properties of the gluten. The research highlights AO's potential as a sustainable and efficient agent in wheat flour processing, offering advancements in both product quality and eco-friendly processing techniques. Future research should optimize AO treatment parameters and explore its effects on different cereal types further to enhance its applicability and benefits in food processing. PRACTICAL APPLICATION: Our work substantially advances the existing knowledge on wheat flour processing by demonstrating the multifaceted benefits of AO pretreatment. We unveil significant improvements in the yield and purity of starch and gluten when compared to conventional separation methods. Moreover, our in-depth analysis of molecular changes induced by AO, including increased cross-linking, alterations in surface hydrophobicity, and modifications in glutenin macropolymer content, provides new insights into how AO affects the viscoelastic properties of gluten. This contribution is pivotal for the development of more efficient, sustainable, and eco-friendly wheat flour processing technologies.
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Affiliation(s)
- Xiangqi Fan
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing, P. R. China
| | - Jiarui Jiang
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
| | - Jing Wang
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
| | - Chong Liu
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
| | - Jiaying Shang
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
| | - Xueling Zheng
- College of Grain and Food, Henan University of Technology, Zhengzhou, P. R. China
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2
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Xu H, Pan J, Ma C, Mintah BK, Dabbour M, Huang L, Dai C, Ma H, He R. Stereo-hindrance effect and oxidation cross-linking induced by ultrasound-assisted sodium alginate-glycation inhibit lysinoalanine formation in silkworm pupa protein. Food Chem 2024; 463:141284. [PMID: 39298842 DOI: 10.1016/j.foodchem.2024.141284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 09/06/2024] [Accepted: 09/11/2024] [Indexed: 09/22/2024]
Abstract
Silkworm pupa protein isolate (SPPI) is rich in amino acids, making it chemically reactive, degradable, and easy to form lysinoalanine (LAL). We investigated how conformational cross-linking, induced by ultrasound-assisted sodium alginate, could inhibit the formation of LAL during the preparation of SPPI. Glycoconjugated SPPI (using 1 % sodium alginate under ultrasonication) showed the lowest LAL content i.e., 7.403 μg·mg-1, representing a 49.58 % decrease, with reference to the control. The ionic, hydrogen, and covalent bonds in the glycoconjugate increased by 171.79 %, 8.48 %, and 35.56 %, respectively. Glycation decreased arginine by 28.92 % and caused the oxidation of tyrosine, methionine and proline to form carbonyl groups. Some precursor amino acids, including lysine, serine, cysteine and threonine were not degraded during the combined treatment. The macromolecular aggregation caused by structural modifications strengthened the steric resistance of LAL cross-linking. The study outcomes provide a novel approach and theoretical basis for inhibition of LAL formation in SPPI.
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Affiliation(s)
- Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunfang Ma
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, China
| | - Benjamin Kumah Mintah
- CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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3
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Zhu X, He D, Chen Y, Duan X, Li Y, Yuan Y, Zhan F, Li B, Teng Y. Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors. Food Chem 2024; 450:139343. [PMID: 38631212 DOI: 10.1016/j.foodchem.2024.139343] [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: 10/17/2023] [Revised: 03/22/2024] [Accepted: 04/09/2024] [Indexed: 04/19/2024]
Abstract
Ultrasound-assisted freezing (UAF) is a clean technique for meat cryoprotections; however, its effectiveness is still limited compared to conventional cryoprotectants, e.g., sugars, polyols, especially at high dosages. To resolve this problem, a synergistic cryoprotection strategy was developed in this study. Adenosine monophosphate (AMP), an adenosine-type food additive, was introduced into frozen surimi at a considerably reduced content (0.08%), yet substantially enhanced the efficiency of UAF to comparable levels of commercial cryoprotectant (4% sucrose with 4% sorbitol). Specifically, UAF/AMP treatment retarded denaturation of surimi myofibrillar protein (MP) during 60-day frozen storage, as evidenced by its increased solubility, Ca2+-ATPase activity, sulfhydryl content, declined surface hydrophobicity, particle size, and stabilized protein conformation. Gels of UAF/AMP-treated surimi also demonstrated more stabilized microstructures, uniform water distributions, enhanced mechanical properties and water-holding capacities. This study provided a feasible approach to boost the cryoprotective performance of UAF, thus expanding its potential applications in frozen food industry.
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Affiliation(s)
- Xiangwei Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, 430068, China
| | - Diheng He
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, 430068, China
| | - Yingying Chen
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, 430068, China
| | - Xinyu Duan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, 430068, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Yue Yuan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States
| | - Fuchao Zhan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongxin Teng
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, 430068, China.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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4
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Bao Q, Li M, Yang K, Lv Y, Ma S. Effect of highland barley treated with heat-moisture on interactions between gluten and starch granules in dough. Int J Biol Macromol 2024; 275:133254. [PMID: 38942672 DOI: 10.1016/j.ijbiomac.2024.133254] [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: 03/19/2024] [Revised: 06/04/2024] [Accepted: 06/17/2024] [Indexed: 06/30/2024]
Abstract
This study aimed to investigate the effect of heat-moisture treatment (HMT)-modified highland barley (HB) on interactions between gluten and starch granules in dough. The results demonstrated that HB addition increased the water absorption, weakened the extensibility, increased the storage modulus (G') and loss modulus (G″), decreased tan δ (G"/G') of dough. The textural and stress relaxation results showed that HB increased the hardness and elastic modulus (E2) of the dough, requiring more stress to compress the dough. Also, the increase in sulfhydryl and surface hydrophobicity all confirmed the addition of HB induced the deterioration of gluten network structure. Furthermore, HMT-HB improved farinograph quality number of flour, decreased tan δ of dough compared with HB. The E2, coefficient of viscosity (η) and hardness increased, while the relaxation time (τ) decreased with increasing HMT strength of HB, suggesting the formation of a tighter dough structure. The secondary structure and microstructure analyses revealed that the HMT could reduce the damage of HB to dough quality. These results indicated that HMT had the potential to enhance the interaction between starch and protein, leading to a denser dough matrix. This study facilitates the basic theory for the comprehensive utilization of HB in the food industry.
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Affiliation(s)
- Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kun Yang
- The First Affiliated Hospital of Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Yiming Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
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5
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Xu K, Kuang J. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching. Int J Biol Macromol 2024; 272:132678. [PMID: 38801851 DOI: 10.1016/j.ijbiomac.2024.132678] [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: 11/07/2023] [Revised: 05/22/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
This study evaluated the effects of starch with varying degree of debranching on the rheological, thermal, and structural properties of heat-induced gluten gel. As the duration of starch debranching treatment increased from 0 to 8 h, the viscoelasticity of the gel containing debranched starch (DBS) improved. Compared with the gluten gel (G), the gel strength of the G + DBS (8 h) sample increased by 65.2 %. The degradation temperature of gluten was minimally affected by DBS, while the weight loss rate increased by 4.4 %. Furthermore, the α-helical structure of gluten decreased, concomitant with an increase in β-sheet content. Notably, DBS treated for 8 h exhibited more hydrogen bonds with the tyrosine of gluten and triggered disulfide bridge conformation to transition from g-g-g to t-g-g, thereby reducing the stability of the molecular conformation of gluten proteins, as evidenced by the decreased height and width of the molecular chains observed in atomic force microscopy images. Overall, the composite gel structure induced by DBS exhibited a more continuous and homogeneous owing to the improved compatibility between DBS and gluten proteins, favoring the formation of a robust gel. These findings provide valuable insights for utilizing DBS to enhance gluten gel properties.
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Affiliation(s)
- Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province 810016, China
| | - Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.
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6
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Fan L, Wang H, Li M, Lei M, Li L, Ma S, Huang J. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing. Int J Biol Macromol 2024; 257:128765. [PMID: 38096940 DOI: 10.1016/j.ijbiomac.2023.128765] [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: 10/05/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/17/2023]
Abstract
We herein evaluated the impact of adding wheat bran dietary fiber (WBDF) on the aggregation behavior of gluten in dough at various stages of the noodle-making process. Scanning electron microscopy and confocal laser scanning microscopy images confirmed the effective insertion of WBDF particles into the gluten matrix. Importantly, the gap between WBDF and gluten widened during the rolling process. The addition of WBDF led to a reduction in glutenin macropolymer (GMP) content and an elevation in sulfhydryl content, induced the depolymerization behaviors at the molecular level. Additionally, it facilitated the conversion of α-helices and β-turns into β-sheets and random coils within the dough. Moreover, the processing and addition of WBDF contributed to a decrease in weight loss, whereas the degradation temperature remained constant. Resting decreased the sulfhydryl content, whereas sheeting and cutting increased it, further fostering protein depolymerization in the presence of WBDF. These actions significantly increased the β-sheets and random coils content at the expense of β-turns and α-helices content. Significantly, controlled processing emerged as a crucial factor in enhancing gluten depolymerization induced by WBDF in the dough. This comprehensive study provides a nuanced perspective on controlling dough processing to strike a balance between dietary fiber-rich and high-quality foods.
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Affiliation(s)
- Ling Fan
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China
| | - Huiping Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China
| | - Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Mengxu Lei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Li Li
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Sen Ma
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China.
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7
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Li M, Li L, Sun B, Ma S. Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review. Int J Biol Macromol 2024; 255:128199. [PMID: 37979754 DOI: 10.1016/j.ijbiomac.2023.128199] [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: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution effect, mechanical shear effect, competitive water absorption, and steric hindrance of WBDF, as well as the non-covalent binding between WBDF and gluten protein, are considered the key mechanisms underlying the WBDF-gluten protein interaction. However, current studies on the interaction are mostly limited to the impact of the interaction on gluten protein and are rarely focused on the quality of products. Therefore, the effects of the interaction on the structural characteristics and aggregation behavior of gluten protein and multiple involved mechanisms are discussed in this review. On this basis, these changes are systematically related to the gluten network structure, dough properties, and product quality. Mitigation measures corresponding to negative impacts also need to be elaborated to guide and standardize the production and development of dough products containing WBDF.
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Affiliation(s)
- Mengyuan Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
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8
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Bao Q, Yan J, Ma S. Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein. Int J Biol Macromol 2023; 253:127164. [PMID: 37778582 DOI: 10.1016/j.ijbiomac.2023.127164] [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: 07/24/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
To understand the heat mediated cross-linking mechanism of gluten in the presence of wheat bran dietary fiber (WBDF), the effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein was comparatively investigated in this study. The results showed G' and G" increased after adding WBDF, then decreased after heating. The SE-HPLC, chemical interaction and surface hydrophobicity analysis revealed the WBDF participated in the rearrangement of intermolecular interactions and induced depolymerization behavior behavior of gluten via disulfide and non-covalent bonds at low temperatures (25 °C and 60 °C), but heating (at 95 °C) promoted these interactions via disulfide bonds. Besides, changes in the secondary structure of gluten protein induced by WBDF during heating were correlated with the steric hindrance and hydroxyl groups on WBDF. These results suggested that WBDF impeded the cross-linking and aggregation of gluten through the rearrangement of chemical bonds and physical entanglements, then this effect was weakened at high temperatures, most likely by improving the disulfide bonds among gluten proteins. This study consummates the understanding of the cross-linking mechanisms of gluten with WBDF during heating, and provides the theoretical basis for improving the quality and acceptability of whole wheat-based products.
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Affiliation(s)
- Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jingyao Yan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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Kuang J, Xu K, Dang B, Zheng W, Yang X, Zhang W, Zhang J, Huang J. Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins. Int J Biol Macromol 2023; 253:127066. [PMID: 37748592 DOI: 10.1016/j.ijbiomac.2023.127066] [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: 04/17/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
Understanding the interplay between gluten and wheat starch is crucial for elucidating the digestibility mechanism of gluten in wheat-based products. However, this mechanism remains under-investigated. This study sought to elucidate the influence of starch-induced protein structural modifications on gluten digestion. Our findings revealed that starch considerably enhanced gluten digestion. In the presence of starch, gluten protein digestibility increased from 10.91 % (in the control group with a gluten-to-starch ratio of 1:0) to 14.40 % (in the complex with a gluten-to-corn starch ratio of 1:1). The diminished gluten protein digestibility due to starch may be ascribed to modifications in protein configuration and aggregation behavior. Morphological studies suggested that starch not only functioned as filler particles but also diluted the gluten matrix. A protein network assessment further affirmed that both the junction density and branching rate of gluten proteins decreased notably by 29.9 % and 25.1 %, respectively. Conversely, lacunarity increased by 1.92-fold, compromising the cohesiveness and connectivity of the gluten matrix. Elevated starch concentrations suppressed the formation of disulfide bonds, impeding gluten protein aggregation. Concurrently, gluten-starch interactions were governed by hydrogen bonds and hydrophobic associations. In summary, starch augmented gluten protein digestibility by curtailing their polymerization. This revelation might offer novel perspectives on optimizing gluten protein digestion and utilization.
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Affiliation(s)
- Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province, 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China.
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10
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Guo J, Qi X, Liu Y, Guan E, Wen J, Bian K. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6905-6911. [PMID: 37312439 DOI: 10.1002/jsfa.12783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/05/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2) and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal the underlying mechanism of this phenomenon, the composition and structural changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types, were analyzed in this study. RESULTS Overall, sprouting significantly reduced the content of high-molecular-weight subunits, such as glutenin subunit and ω-gliadin. It also destroyed the structural content, such as disulfide bonds, α-helix and β-turn contents, which maintained the stability of gluten gel. Air classification made the above changes in F3 more severe but reversed them in F1. Moreover, rheological properties were more affected by gluten composition, whereas fermentation characteristics were more affected by gluten structure. CONCLUSION After air classification, particles rich in high molecular weight subunits from SWF are enriched in F1, and the gluten of F1 has more secondary structure that maintain gel stability, which ultimately lead to improved rheology properties and fermentation characteristics. F3 relatively exhibits the opppsite phenomenon. These results further reveal the potential mechanism of improvement of SWF gluten by air classification. Moreover, Thus, this study provides new perspectives for the utilization of SWF. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiaoxiao Qi
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuanxiao Liu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jiping Wen
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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11
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Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
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Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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12
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Li J, Liu M, Qin G, Wu X, Li M, Sun L, Dang W, Zhang S, Liang Y, Zheng X, Li L, Liu C. Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review. Int J Biol Macromol 2023; 248:125956. [PMID: 37487993 DOI: 10.1016/j.ijbiomac.2023.125956] [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: 04/27/2023] [Revised: 06/27/2023] [Accepted: 07/15/2023] [Indexed: 07/26/2023]
Abstract
Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.
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Affiliation(s)
- Jie Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Guolan Qin
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinyue Wu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Maozhi Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Le Sun
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wenqian Dang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Shenying Zhang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Limin Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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13
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Lu P, Guo J, Fan J, Wang P, Yan X. Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chem 2023; 411:135516. [PMID: 36696719 DOI: 10.1016/j.foodchem.2023.135516] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/02/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.
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Affiliation(s)
- Peng Lu
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China.
| | - Jiawei Fan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Ping Wang
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Xiang Yan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
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14
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Zhang X, Tian Y, Xing J, Wang Q, Liang Y, Wang J. Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths. Food Chem 2023; 417:135902. [PMID: 36906944 DOI: 10.1016/j.foodchem.2023.135902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 01/08/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Konjac glucomannan (KGM) can act as a food additive to improve the quality of dough. The effects of KGM on the aggregation patterns and structural properties of weak, middle, and strong gluten were studied. We found that with a higher proportion of KGM substitution (10%), the aggregation energy of middle and strong gluten became lower than the control samples, while exceeding the control for weak gluten. With 10% KGM, aggregation of glutenin macropolymer (GMP) was enhanced for weak gluten, but suppressed for middle and strong gluten. The α-helix transferred to β-sheet in weak, but caused more random-coil structures for middle and strong gluten induced by 10% KGM. With 10% KGM, the network for weak gluten became more continuous, but severely disrupted for middle and strong gluten. Thus, KGM has distinct effects on weak, middle, and strong gluten, which related to the alteration of gluten secondary structures and GMP aggregation pattern.
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Affiliation(s)
- Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Yu Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinjin Xing
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
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15
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Krekora M, Markiewicz KH, Wilczewska AZ, Nawrocka A. Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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16
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Effect of hydrocolloids on gluten proteins, dough, and flour products: A review. Food Res Int 2023; 164:112292. [PMID: 36737896 DOI: 10.1016/j.foodres.2022.112292] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/27/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022]
Abstract
Hydrocolloids are among the most common components in the food industry, which are used for thickening, gel formation, emulsification, and stabilization. Previous studies have also found that hydrocolloids can affect the structures and properties of gluten proteins, dough, and flour products. In this review, hydrocolloids were separated into three categories: anionic, nonionic, and other hydrocolloids, and reviewed the effects of common hydrocolloids on gluten proteins, dough, and flour products. Hydrocolloids can affect the structures and properties of gluten proteins through gluten-hydrocolloids interaction, secondary structures, disulfide bonds, environment of aromatic amino acids, and chemical bonds. The properties of dough are affected by rheological, fermentation, and thermomechanical properties. Hydrocolloids are widely used in bread, Chinese steamed bread, noodles, yellow layer cake, and so on, which mainly affect their appearance, texture, and aging speed. This comprehensive review provides a scientific guide for the development and utilization of hydrocolloids and their applications in flour products, and provides a theoretical basis for improving the processing characteristics of products.
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17
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Guo Z, Zhang H, Chen K, Wang Z, Chen G, Yang B, Kan J. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:799-810. [PMID: 36038503 DOI: 10.1002/jsfa.12191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 05/27/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The present study aimed to investigate the effects of the thermo-mechanical and rheological properties of a wheat gluten-sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten. RESULTS Water absorption, stability and developmental time, and viscoelastic behavior of gluten-sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased. Ultrasonication at different frequencies also significantly affected gluten structure, including its surface hydrophobicity, micro-network structure, and secondary and tertiary structures. These alterations then caused changes in its functional characteristics. Compared to untreated gluten, sonicated gluten exhibited significantly increased oil and water capacities (8.75-15.26% and 100.65-127.71% higher than the untreated gluten, respectively), foaming and emulsifying properties, and increased solubility (63.46-98.83% higher than control). In addition, these findings indicated that 40 kHz was the likely resonance frequency of the cavitation bubble in the gluten solution. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis electropherograms revealed that such treatments did not affect the molecular weight of gluten, which was also consistent with its unchanged disulfide bond content. CONCLUSION The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zehang Guo
- College of Food Science, Southwest University, Chongqing, China
| | - Hongxin Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Zhirong Wang
- College of Food Science, Southwest University, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Bing Yang
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
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18
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Zhou Y, Zhao J, Guo J, Lian X, Wang H. Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin. Foods 2023; 12:foods12020414. [PMID: 36673506 PMCID: PMC9857419 DOI: 10.3390/foods12020414] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough. In this paper, the disulfide bond contents of ASG were determined. ASG was mixed and retrograded with five kinds of amylopectins from the above-mentioned botanical sources, and a possible pathway of disulfide bond formation in ASGs by amylopectin addition was proposed through molecular weight, chain length distribution, FT-IR, 13C solid-state NMR and XRD analyses. The results showed that when wheat, maize, cassava, mung bean and sweet potato amylopectins were mixed with ASG, the disulfide bond contents of alkali-soluble glutenin increased from 0.04 to 0.31, 0.24, 0.08, 0.18 and 0.29 μmol/g, respectively. However, after cold storage, they changed to 0.55, 0.16, 0.26, 0.07 and 0.19 μmol/g, respectively. The addition of wheat amylopectin promoted the most significant disulfide bond formation of ASG. Hydroxyproline only existed in the wheat amylopectin, indicating that it had an important effect on the disulfide bond formation of ASG. Glutathione disulfides were present, as mung bean and sweet potato amylopectin were mixed with ASG, and they were reduced during cold storage. Positive/negative correlations between the peak intensity of the angles at 2θ = 20°/23° and the disulfide bond contents of ASG existed. The high content of hydroxyproline could be used as a marker for breeding high-quality wheat.
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Affiliation(s)
- Yu Zhou
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinjin Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Junjie Guo
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Correspondence: ; Tel.: +86-13-312101772; Fax: +86-22-26686254
| | - Huaiwen Wang
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China
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19
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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20
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Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Int J Biol Macromol 2022; 221:1228-1237. [PMID: 36087756 DOI: 10.1016/j.ijbiomac.2022.09.024] [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: 06/16/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
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Affiliation(s)
- Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinyu Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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21
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Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14784-14797. [PMID: 36265514 DOI: 10.1021/acs.jafc.2c05236] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins upon thermal processing, AX was enzymatically tailored with defined substitution patterns and the impact on the heat-induced polymerization behavior of gluten was comparatively studied. The results showed that tailormade AX promoted the formation of glutenin-glutenin and glutenin-gliadin macrocrosslinks upon heating, with the optimal effect detected for AX depleted of Araf of disubstituted Xylp. The tailormade AX, especially AX depleted of monosubstituted Xylp, facilitated the polymerization ability of α-gliadin into glutenin compared with untailored AX. The unfolding process of gluten was partially impeded by AX upon heating, while the tailormade AX promoted the unfolding process. AX could bury Trp and Tyr upon polymerization of glutenin and gliadin and induced the change of the disulfide bridge conformation to a less-stable state, while the effect was alleviated with tailormade AX. The enhanced polymerization with tailormade AX strengthened the gluten network and induced more heterogeneously distributed large protein aggregates.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jianzhong Zhou
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People's Republic of China
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22
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Li Y, Jiang R, Gao Y, Duan Y, Zhang Y, Zhu M, Xiao Z. Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy. Foods 2022; 11:3529. [PMID: 36360142 PMCID: PMC9657750 DOI: 10.3390/foods11213529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 05/25/2024] Open
Abstract
At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique. RB-SPI plant-based simulated meat revealed greater polyphenol content and preferable antioxidant capacity (DPPH radical scavenging capacity, ABTS scavenging ability, and FRAP antioxidant capacity) compared to SPI plant-based simulated meat. The aromatic amino acids (tryptophan and tyrosine) of RB-SPI plant-based simulated meats tend to be masked first, and then the hydrophobic groups are exposed as RB content increases and the polarity of the surrounding environment increases due to the change in the disulfide conformation of RB-SPI plant-based simulated meats from a stable gauche-gauche-gauche conformation to a trans-gauche-trans conformation.
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Affiliation(s)
- Yanran Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Ruisheng Jiang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yumin Duan
- Experimental Center of Shenyang Normal University (Department of Grain), Shenyang 110034, China
| | - Yifan Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Minpeng Zhu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
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23
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Screening for a rapid evaluation method for the sheeting effect on dough and explicating it from the view of three-dimensional gluten. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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24
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Zhao C, Wang F, Yang X, Mao Y, Qi Q, Zheng M, Xu X, Cao Y, Wu Y, Liu J. Synergistic influence of ultrasound and dietary fiber addition on transglutaminase-induced peanut protein gel and its application for encapsulation of lutein. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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25
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Du Y, Liang F, Chen Z, Zhou W, Tu Z, Li J. Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins. Food Res Int 2022; 160:111712. [DOI: 10.1016/j.foodres.2022.111712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 07/11/2022] [Accepted: 07/15/2022] [Indexed: 11/04/2022]
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26
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Welc R, Kłosok K, Szymańska-Chargot M, Nawrocka A. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chem 2022; 389:133109. [PMID: 35504071 DOI: 10.1016/j.foodchem.2022.133109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 11/18/2022]
Abstract
Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids resulted in formation of aggregates and unordered structures at the expense of protein stabilizing structures (e.g. β-sheets or β-turns). Supplementation with most of the acids caused reduction in the amount of disulphide bonds in the most stable conformation (g-g-g). Changes in the molecular organization of gluten proteins depended on the chemical structure of particular acids. The presence of bands assigned to aggregates was connected with the number of OH groups present at the aromatic ring of the acids. Acids belonging to hydroxycinnamic group did not incorporate or incorporate only partially into gluten network by formation of covalent or hydrogen bonds. Spectrophotometric analysis showed that hydroxycinnamic acids can interact stronger with gluten proteins compared to hydroxybenzoic acids.
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Affiliation(s)
- Renata Welc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Konrad Kłosok
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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Kłosok K, Welc R, Szymańska-Chargot M, Nawrocka A. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Li W, Zhang X, Tan S, Li X, Gu M, Tang M, Zhao X, Wu Y. Zein enhanced the digestive stability of five citrus flavonoids via different binding interaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4780-4790. [PMID: 35218206 DOI: 10.1002/jsfa.11838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 01/03/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Zein is commonly used to construct food flavonoid delivery systems. This study investigated the effect and mechanism of zein on the digestive stability of five citrus flavonoids, namely hesperetin (HET), hesperidin (HED), neohesperidin (NHD), naringenin (NEN), and naringin (NIN). RESULTS Zein enhanced the digestive stability of the five citrus flavonoids, especially that of HET and NEN, during digestion in the stomach and small intestine. Fluorescence spectroscopy results suggested that citrus flavonoids spontaneously quenched the endogenous fluorescence of zein in static quenching mode. The binding of HET, HED and NHD to zein was driven respectively by electrostatic, hydrophobic and electrostatic interaction. However, Van der Waals' force and hydrogen (H)-bond interaction represented the primary driving force for binding NEN, and NIN to zein to form complexes. The binding of the five citrus flavonoids to zein also caused a diverse bathochromic shift in ultraviolet absorbance. Analysis using Fourier-transform infrared and Raman spectroscopy revealed that the binding behavior of the five citrus flavonoids had different effects on changes in the secondary structures, disulfide bonds, and tyrosine exposure of zein. The results were also partially verified by molecular dynamic simulation. CONCLUSIONS Zein enhanced the digestive stability of the five citrus flavonoids via different binding interactions that was due to the difference in molecular structure of citrus flavonoids. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xiaohua Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xueping Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Mengyuan Gu
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Mengqi Tang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Yingmei Wu
- The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
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Conformational and thermal properties of gluten in wheat dough as affected by bacterial cellulose. Int J Biol Macromol 2022; 220:175-182. [PMID: 35981670 DOI: 10.1016/j.ijbiomac.2022.08.080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/21/2022]
Abstract
Bacterial cellulose (BC), an important category of polysaccharides, was investigated as a texture improver in bakery products. This study focused on the changes in the conformational and thermal properties of gluten in the wheat dough system as affected by BC. Significant reductions in the free-SH content, fluorescence intensity, and surface hydrophobicity index (H0) were observed as a result of the increased BC addition. The electrophoresis profile (SDS-PAGE) and size exclusion (SE-HPLC) revealed the variation in molecular weight distribution, and the increase in the content of the 40-91 kDa molecular weight was at the expense of a decrease in the amount of the corresponding 10-40 kDa. When 0.1 % BC was added, both the α-helix and β-sheet contents increased as a result of enhanced chemical interactions, thereby contributing to the gluten matrix with higher thermal stability. Further supplementation interfered with the current ordered gluten structure, which could be supported by the lower α-helix/β-sheet content ratio and the decreased degradation temperature (Td) of gluten with 0.2 % BC. However, the observed decrease in the ratio of β-turns to β-sheets and weight loss at 600 °C indicated that a reconstructed gluten matrix induced by extra BC addition was formed to maintain the structural stability.
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Fan L, Li L, Xu A, Huang J, Ma S. Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality. Front Nutr 2022; 9:952525. [PMID: 35873449 PMCID: PMC9301053 DOI: 10.3389/fnut.2022.952525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 06/09/2022] [Indexed: 12/01/2022] Open
Abstract
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
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Affiliation(s)
- Ling Fan
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Anmin Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- *Correspondence: Jihong Huang
| | - Sen Ma
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Sen Ma
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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32
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Jia S, Cao J, Dai Y, Cui B, Yuan C, Hou H, Ding X, Wang W, Zhang H, Zhao L. Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure. J Texture Stud 2022; 53:684-692. [PMID: 35730248 DOI: 10.1111/jtxs.12710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 11/29/2022]
Abstract
In order to improve the stability of dough with soybean oil, this paper explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content and gauche-ganche-ganche in the dough increased by 4.23%, 0.85 μmol/g and 4.16% respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Pa-1 ×10-4 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.
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Affiliation(s)
- Shuqi Jia
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Jian Cao
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, PR China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Chao Yuan
- School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
| | - Luping Zhao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, PR China.,Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, PR China
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Xing S, Liu L, Zhang X, Guan H, Gong H, Li H, Liu W. A mathematical model to predict the color change of fresh dough sheets under fluctuation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Dai Y, Gao H, Tian X, Huang K, Liu Y, Zeng J, Wang M, Qin Y. Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yunfei Dai
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Xiaoling Tian
- Food and Drug Department, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Keqiang Huang
- Intelligent Agricultural College, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Yufen Liu
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Mengyu Wang
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
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35
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Wang X, Liang Y, Wang Q, Chen Y, Liu H, Wang J. Low-sodium salt mediated aggregation behavior of gluten in wheat dough. Int J Biol Macromol 2022; 205:231-239. [PMID: 35189171 DOI: 10.1016/j.ijbiomac.2022.02.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/07/2022] [Accepted: 02/15/2022] [Indexed: 11/26/2022]
Abstract
Reducing sodium in foods has attracted the attention of consumers, it is therefore necessary to explore sodium alternatives (i.e., low-sodium salt). However, the mechanism of low-sodium salt on gluten in dough remains unclear. Effect of low-sodium salt on the aggregation behaviors of gluten in dough was investigated and compared with those with NaCl and KCl in this study. The results showed that low-sodium salt enhanced gluten strength and prolonged gluten aggregation time. Low-sodium salt decreased the content of SDS extractable protein under non-reducing conditions. Low-sodium salt changed the spatial conformation of gluten by reducing β-turn structure and increasing β-sheet structure. Confocal laser scanning microscopy images indicated that low-sodium salt promoted the formation of a larger and dense gluten network. In summary, this study showed that low-sodium salt promoted the aggregation of gluten in dough, and the change of gluten structure explained this aggregation mechanism. Its mode of action was similar to NaCl and KCl, which provided a theoretical basis for the study of sodium substitutes in flour products.
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Affiliation(s)
- Xiaohua Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yu Chen
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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36
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Du J, Dang M, Jia Y, Xu Y, Li C. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin. Food Chem 2022; 387:132913. [PMID: 35421646 DOI: 10.1016/j.foodchem.2022.132913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 03/24/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The results showed that compared with gliadin, glutenin was more sensitive to PT due to the greater changes in the thermal stability, network structure and aggregation behavior. This might be explained by the remarkable decreases in soluble subunits content, free sulfhydryl groups (SH), disulfide bonds (SS) and free amino groups (-NH2) cross-linking of glutenin after 8% of PT addition, as well as the varying degree in subunits composition. Therefore, glutenin played a more important role in the changes in the properties and network structure of gluten induced by PT than gliadin. Our work provided a guidance for the incorporation of phenolic compounds in wheat flour-based products.
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Affiliation(s)
- Jing Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Meizhu Dang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Henan University of Animal Husbandry and Economy, Henan 477100, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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37
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38
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Wang Z, Ma S, Huang J, Li L, Sun B, Tian X, Wang X. Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15327] [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)
- Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z. Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough. Int J Biol Macromol 2022; 206:534-542. [PMID: 35235853 DOI: 10.1016/j.ijbiomac.2022.02.150] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/11/2022] [Accepted: 02/24/2022] [Indexed: 01/13/2023]
Abstract
The addition of potato to wheat flour extends the nutritional values of bread. However, the adverse effects mediated by high dietary fiber in potato flour could affect the formation of gluten matrix. The water dynamics and distribution determined by the Low field nuclear magnetic resonance (LF-NMR) demonstrated a competitive water binding of dietary fiber, resulting in the partial dehydration and conformational changes of gluten protein complexes. Besides, the microstructure of the dough characterized by Scanning electron microscope (SEM) suggested that the insoluble cellulose could block the continuity of gluten from the spatial position, thereby negative affecting the mechanical properties of the dough. In our study, addition of cellulase and/or pectinase apparently mitigated the gluten aggregation and dehydration, contributing to the formation and the continuity of the three-dimensional gluten network. As a consequence, the specific volume of the bread was increased by 40.2%, and the hardness was reduced by 64.48%.
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Affiliation(s)
- Xiaohui Hu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu Province, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
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40
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Zhang M, Ma M, Yang T, Li M, Sun Q. Dynamic distribution and transition of gluten proteins during noodle processing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107114] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
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Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
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42
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Yu N, Gong H, Yuan H, Bao Y, Wang W. Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2008510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Nannan Yu
- Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Hao Gong
- Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Heng Yuan
- Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Yingjie Bao
- Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China
| | - Weidong Wang
- Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China
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Fan H, Liu H, Chen Y, Chen B, Wang D, Zhang S, Liu T, Zhang Y. Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Effect of potassium carbonate on rheological properties of dough and its mechanism. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112335] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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45
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Guo J, He Y, Liu J, Wu Y, Wang P, Luo D, Xiang J, Sun J. Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021; 10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box-Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.
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FT-Raman Spectroscopy as a Tool to Study the Secondary Structures of Wheat Gliadin Proteins. Molecules 2021; 26:molecules26175388. [PMID: 34500820 PMCID: PMC8434250 DOI: 10.3390/molecules26175388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 11/29/2022] Open
Abstract
Raman spectroscopy is a useful method in biological, biomedical, food, and agricultural studies, allowing the simultaneous examination of various chemical compounds and evaluation of molecular changes occurring in tested objects. The purpose of our research was to explain how the elimination of ω-fractions from the wheat gliadin complex influences the secondary structures of the remaining αβγ-gliadins. To this aim, we analyzed the endosperm of wheat kernels as well as gliadin proteins extracted from two winter wheat genotypes: wasko.gl+ (control genotype containing the full set of gliadins) and wasko.gl− (modified genotype lacking all ω-gliadins). Based on the decomposition of the amide I band, we observed a moderate increase in β-forms (sheets and turns) at the expense of α-helical and random coil structures for gliadins isolated from the flour of the wasko.gl− line. Since ω-gliadins contain no cysteine residues, they do not participate in the formation of the disulfide bridges that stabilize the protein structure. However, they can interact with other proteins via weak, low-energetic hydrogen bonds. We conclude that the elimination of ω-fractions from the gliadin complex causes minor modifications in secondary structures of the remaining gliadin proteins. In our opinion, these small, structural changes of proteins may lead to alterations in gliadin allergenicity.
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Barros JHT, de Carvalho Oliveira L, Cristianini M, Steel CJ. Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Crit Rev Food Sci Nutr 2021; 63:1612-1628. [PMID: 34420435 DOI: 10.1080/10408398.2021.1966380] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.
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Affiliation(s)
- Jefferson Henrique Tiago Barros
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.,Federal Institute of Acre (IFAC), Xapuri, Brazil
| | - Ludmilla de Carvalho Oliveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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Chen B, Zhou K, Xie Y, Nie W, Li P, Zhou H, Xu B. Glutathione-mediated formation of disulfide bonds modulates the properties of myofibrillar protein gels at different temperatures. Food Chem 2021; 364:130356. [PMID: 34147870 DOI: 10.1016/j.foodchem.2021.130356] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/24/2021] [Accepted: 06/11/2021] [Indexed: 10/21/2022]
Abstract
The present study illustrated modulation of protein aggregation by affecting disulfide/sulfhydryl exchange reactions by adding different concentrations of free thiol represented by reduced-glutathione (GSH) for modulating myofibrillar protein (MP) gel properties at 75 °C or 95 °C. Gel strength and rheological results showed the effects of GSH were dependent on the concentrations (5, 10, 20, 40, and 80 g/kg) and heating temperatures. SEM results showed that the addition of GSH improved the gel microstructure at 95 °C. AFM and DLS results indicated that protein aggregation was also inhibited. At 75 °C, the addition of GSH influenced both MP aggregation and gel properties. Low concentrations (5, 10 g/kg) of GSH promoted aggregation, whereas high concentrations (20, 40, and 80 g/kg) of GSH inhibited this. By analyzing the protein structure and cross-linking pattern changes of MP and MP/GSH composites, a pathway involving GSH influencing MP gel properties was determined.
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Affiliation(s)
- Bo Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Anhui QiangWang Flavouring Food CO., LTD, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Nie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Peijun Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; The Key Laboratory for Agriculture Products Processing of Anhui Province, Hefei 230601, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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Shi Z, Liu L, Zhang K, Wang X, Ma Z, Ren T, Li X, Xu B, Hu X. Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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