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Zhang ML, Guo XN, Sun XH, Zhu KX. Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies. Compr Rev Food Sci Food Saf 2024; 23:e70028. [PMID: 39374421 DOI: 10.1111/1541-4337.70028] [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: 04/29/2024] [Revised: 07/24/2024] [Accepted: 09/08/2024] [Indexed: 10/09/2024]
Abstract
Fresh dough products lead to instability in product quality, high production costs, and more production time, which seriously affects the industrial production of the food industry. The frozen dough technology mitigates the problems of short shelf-life and easy deterioration of quality during storage and transportation. It has shown a series of advantages in large-scale industrialization, high-quality standardization, and chain operation. However, the further development of frozen dough is restricted by the deterioration of the main components (gluten, starch, and yeast) caused by freezing. This review summarizes the main production process of frozen steamed bread and buns, and the deterioration reasons for the main component of frozen dough. The improvement mechanisms of raw ingredients, processing technology, processing equipment, and additives on frozen dough quality were analyzed from the perspective of improving gluten network integrity and yeast freeze tolerance. From prefermented frozen raw to steamed products without thawing has become the preferred production process to improve production efficiency. Wheat flour mixed with other flour can maintain the gluten network continuity of frozen dough. The freeze tolerance of yeast was improved by treatment with yeast suspension, yeast cell encapsulation, screening hybridization, and genetic engineering. Process optimization and new technology-assisted fermentation and freezing effectively reduce freezing damage. Various additives improve the freeze resistance of the gluten-starch matrix by promoting protein cross-linking and inhibiting water migration. In addition, ice structural proteins and ice nucleating agents have been proven to change the growth morphology and formation temperature of ice crystals. More new technologies and additive synergies need to be further explored.
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Affiliation(s)
- Meng-Li Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiao-Hong Sun
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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2
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Yang B, Wang X, Li W, Liu G, Li D, Xie C, Yang R, Jiang D, Zhou Q, Wang P. Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein. Food Chem 2024; 456:139984. [PMID: 38876063 DOI: 10.1016/j.foodchem.2024.139984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 05/10/2024] [Accepted: 06/03/2024] [Indexed: 06/16/2024]
Abstract
To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality.
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Affiliation(s)
- Bailu Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinnuo Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, People's Republic of China
| | - Guannan Liu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Chong Xie
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China.
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Zeng Z, Guan X, Qin X, Chen Z, Liu X. Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein. Int J Biol Macromol 2024; 276:133780. [PMID: 38992525 DOI: 10.1016/j.ijbiomac.2024.133780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 06/20/2024] [Accepted: 07/08/2024] [Indexed: 07/13/2024]
Abstract
The properties and structure of gluten protein with different deacetylation degrees of konjac glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein in flour products. Results showed that deacetylated KGM (DKGM) could improve the textural properties and enhance the thermal stability of gluten protein. DKGM increased the water holding capacity and shortened the T2 relaxation time of gluten after removing some acetyl groups. As the deacetylation degree increased, the hardness and adhesiveness of gluten gels gradually increased, while the springiness decreased. In addition, the presence of DKGM promoted the conversion from free sulfhydryl to disulfide bonds and increased the β-sheet content in gluten protein. The low-deacetylation KGM decreased the surface hydrophobicity and fluorescence intensity of gluten protein, and the microstructures of gluten gels became more compact. Compared with gluten protein-KGM complex gel, the degradation temperature of gluten protein-DKGM complex gels was observed to increase by >3 °C. Overall, the low-deacetylation KGM was beneficial for improving the physicochemical properties and maintaining the network structure of gluten protein. This study provides valuable references and practical insights to improve gluten quality in the flour industry.
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Affiliation(s)
- Zhilong Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoyao Guan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Ye Y, Chen F, Shi M, Wang Y, Xiao X, Wu C. Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins. Gels 2024; 10:305. [PMID: 38786222 PMCID: PMC11120799 DOI: 10.3390/gels10050305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/25/2024] Open
Abstract
Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.
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Affiliation(s)
- Yang Ye
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China; (Y.Y.); (F.C.); (X.X.); (C.W.)
| | - Fei Chen
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China; (Y.Y.); (F.C.); (X.X.); (C.W.)
| | - Meimei Shi
- Food Fermentation Industry Research and Design Institute of Sichuan Province, Chengdu 610000, China;
| | - Yang Wang
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China; (Y.Y.); (F.C.); (X.X.); (C.W.)
| | - Xia Xiao
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China; (Y.Y.); (F.C.); (X.X.); (C.W.)
| | - Chunmei Wu
- School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China; (Y.Y.); (F.C.); (X.X.); (C.W.)
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Ma G, Ma S, Du H, Li X, Tao Q, Hu Q, Xiao H. Interactions between intestinal microbial fermentation products of Pleurotus eryngii polysaccharide with gut mucus. Food Funct 2024; 15:1476-1488. [PMID: 38226839 DOI: 10.1039/d3fo04787c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
Recently, Pleurotus eryngii (P. eryngii) polysaccharide (PEP) has received a lot of attention from many researchers as the primary active substance. The PEP influences the gut microbiota in several ways, including the interaction of fermentation products with the intestinal mucus layer (IML) and intestinal epithelial cells. Herein, we characterized interactions between the IML and PEP after degradation by the gut microbes. Our results showed that fermented P. eryngii polysaccharide (FPEP) can interact with intestinal mucus (IM), and this interaction can reduce the degree of molecular aggregation of polysaccharides. At the same time, the fermentation time of FPEP also affects the interaction between the two. SEM showed that the FPEP solution tended to aggregate into larger particles, while with the addition of IM, the FPEP molecules were dispersed. Particle size measurements unveil substantial differences in the fermented polysaccharides' particle size between the group with supplementary IM (0 hours of fermentation: 485.1 ± 11.3 nm) and the group without IM (0 hours of fermentation: 989.33 ± 21.3 nm). Remarkably, within the group with added IM, the particle size reached its maximum at 24 hours of fermentation (585.87 ± 42.83 nm). Additionally, turbidity assessments demonstrate that, during the 12-hour interaction period, the 24-hour fermented polysaccharides consistently exhibit the highest OD values, ranging between 0.57 and 0.61. This work investigates the interaction between FPEP and IM, predicting the adhesion of polysaccharides to IM. Meanwhile, this provides a theoretical basis for further studies on the absorption and transport pathways of PEP and provides a novel research viewpoint on intestinal digestion and absorption.
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Affiliation(s)
- Gaoxing Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Sai Ma
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
| | - Xinyi Li
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qi Tao
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Qiuhui Hu
- Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
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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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7
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Liu M, Fan M, Qian H, Li Y, Wang L. Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough. Int J Biol Macromol 2023; 253:127384. [PMID: 37838124 DOI: 10.1016/j.ijbiomac.2023.127384] [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: 09/11/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/16/2023]
Abstract
Three enzymes promoted the development of the gluten network in triticale whole-wheat noodles (TWWN). To further understand the mechanism of gluten enhancement, the effects of three enzymes on the structure of gluten and its fractions (gliadin and glutenin) were evaluated. The results showed that glucose oxidase (GOD), xylanase (XYL), and laccase (LAC) decreased the content of sodium dodecyl sulfate (SDS) extractable proteins. The content of glutenin subunits was reduced by 17.25 %, 30.60 %, and 20.09 % with the addition of GOD, XYL, and LAC, respectively. Furthermore, GOD and LAC increased the content of glutenin macropolymer (GMP) by 2.64 % and 7.71 %, respectively, suggesting the promotion of glutenin aggregation. The addition of three enzymes decreased the weight loss and increased the degradation temperature of the gluten and its fractions. GOD and XYL decreased the fluorescence intensity of gluten and its fractions, except for XYL which increased the fluorescence intensity of glutenin by 10.50 %. Intermolecular interactions and surface hydrophobicity were enhanced by XYL in gluten and its fractions. GOD and LAC decreased the free sulfhydryl content and increased the β-sheet content, suggesting that the covalent interaction between gluten fractions was enhanced. Therefore, this research can enrich the theoretical study of enzymatic cross-linking.
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Affiliation(s)
- Minnan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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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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Ma W, Shan J, Wang M, Xie J, Chen Y, Sun N, Song Y, Hu X, Yu Q. Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs. Int J Biol Macromol 2023; 253:127191. [PMID: 37804886 DOI: 10.1016/j.ijbiomac.2023.127191] [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: 08/16/2023] [Revised: 09/06/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG. Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.
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Affiliation(s)
- Wenjie Ma
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jialuo Shan
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mengyao Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yiming Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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10
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Liu Y, Li M, Guan E, Liu Y, Bian K, Zhang Y. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods 2023; 12:2992. [PMID: 37627991 PMCID: PMC10453575 DOI: 10.3390/foods12162992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/25/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1-3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1-3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yuanfang Liu
- College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450001, China;
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affair, Beijing 100193, China;
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11
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He N, Pan Z, Li L, Zhang X, Yuan Y, Yang Y, Han S, Li B. Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid. Foods 2023; 12:2772. [PMID: 37509864 PMCID: PMC10379111 DOI: 10.3390/foods12142772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough.
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Affiliation(s)
- Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhiqin Pan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Yi Yuan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Yipeng Yang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Shuangyan Han
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
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12
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Zhang S, Li ZM, Feng YC, Wang CY, Zhang DJ. Processing Enhances Coix Seed Prolamins Structure and Releases Functional Peptides after Digestion: In Silico and In Vitro Studies. Foods 2023; 12:2500. [PMID: 37444238 PMCID: PMC10340764 DOI: 10.3390/foods12132500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/25/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023] Open
Abstract
Dipeptidyl peptidase-IV (DPP-IV) is a key target for the treatment of type 2 diabetes mellitus. It is possible that peptides that precisely regulate DPP-IV could be released from coix seed prolamins (CSP), but whether this happens has not yet been investigated. We performed the in silico digestion of CSP and predicted the bioactivity, absorption, transport, toxicity, and allergenicity of the resulting peptides. The simulation predicted that 47 non-toxic bioactive peptides would be released. After screening these, we found that 64.58% of them could possess DPP-IV inhibitory activity. The effect of thermal processing on the amino acid composition and structural properties of CSP was determined, and the DPP-IV inhibitory activity of its digestion-derived peptides was also assessed. The results showed that processing could change the flavour of coix seed and the supply of amino acids. After processing, the spatial conformation of CSP changed from ordered to disordered, and the peptide content and the DPP-IV inhibitory activity of its digestion products significantly increased by 19.89-30.91% and 36.84-42.02%, respectively. These results support the hypothesis that processing can change the protein structure and increase the probability that bioactive peptides will be released. They also have important implications for the development of bioactive peptides and the intensive processing of coix seeds.
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Affiliation(s)
- Shu Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Zhi-Ming Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Yu-Chao Feng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
| | - Chang-Yuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; (S.Z.); (Z.-M.L.); (C.-Y.W.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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13
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Ma Y, Sang S, Wu F, Xu X. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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14
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Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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15
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Song Y, Huang D, Guo W, Gao Y, Xue F, Xiong X, Li C. Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers (Basel) 2023; 15:polym15030631. [PMID: 36771931 PMCID: PMC9921320 DOI: 10.3390/polym15030631] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased with the prolonged reaction time. The Glu-KGM conjugates were possessed of increased β-sheet but decreased α-helix and β-turn, as well as unfolding and loose tertiary structures as the reaction proceeded. Among three different proportions, the Glu-KGM 1:1 conjugate was proved to have the most excellent foaming and emulsifying properties, and could form more rigid and firm gelation structures, which could be related to the decreased particle size and increased zeta potential of the conjugate. Overall, the physicochemical and structural properties of gluten were significantly related to the KGM ratios as well as the reaction period.
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Affiliation(s)
- Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Danping Huang
- Nanjing Station of National Light Industry Food Quality Supervision and Inspection, Nanjing 211816, China
| | - Wanchun Guo
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yiqing Gao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
- Correspondence: ; Tel.: +86-138-13362715
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16
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Zhou B, Dai Y, Guo D, Zhang J, Liang H, Li B, Sun J, Wu J. Effect of desalted egg white and gelatin mixture system on frozen dough. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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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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18
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Yang J, Chen L, Guo B, Zhang B, Zhang Y, Li M. Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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An D, Li H, Li D, Zhang D, Huang Y, Obadi M, Xu B. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network. Food Chem 2022; 393:133396. [DOI: 10.1016/j.foodchem.2022.133396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/03/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
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20
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Wang Y, Li Y, Fan M, Wang L, Qian H. Effect of lactylation on functional and structural properties of gluten. Front Nutr 2022; 9:1018456. [PMID: 36386953 PMCID: PMC9650282 DOI: 10.3389/fnut.2022.1018456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Accepted: 10/07/2022] [Indexed: 10/15/2023] Open
Abstract
Gluten is widely used as a high-quality protein material in the food industry, however, low solubility restricts its development and applications. In this study, gluten was treated with lactate and sodium lactate for lactylation. Lactylation of gluten altered surface charges of the protein, leading to a significant improvement in the solubility. An improvement in oil absorption capacity (OAC) could be attributed to a decrease in protein folding degree after lactylation. In addition, the emulsifying properties of gluten were significantly enhanced. The introduction of lactate group also significantly increased the viscoelasticity of gluten. Fourier transform infrared spectroscopy (FTIR) showed there was a significant decrease in β-turns content and a significant increase in β-sheets content. The folded conformation of gluten was gradually extended after lactation by fluorescence spectroscopy measurement. Both in lactate and sodium lactate treatment, the maximum emission wavelength indicated a blue shift, and the UV intensity showed an increase. These results could demonstrate that lactylation could extend the structure and improve the functional property.
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21
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Jia R, Zhang M, Yang T, Ma M, Sun Q, Li M. Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing. Food Chem X 2022; 15:100448. [PMID: 36211722 PMCID: PMC9532874 DOI: 10.1016/j.fochx.2022.100448] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/29/2022] Open
Abstract
Changes in hydration level induced different gluten evolution patterns and dynamics. Appropriate mixing at high hydration levels results in a more uniform gluten network. Gluten network in highly hydrated dough was more susceptible to mechanical force. High hydration level induced more ordered conformation and depolymerization of GMP. PCA and CA revealed that hydration level has more influence than mixing degree.
To understand the formation process of dough with different hydration levels upon mixing and the response of dough rheology, the dynamic evolution of gluten protein was tracked and quantified at morphological, structural, and molecular levels. Both macroscopical and microscopic distribution images showed that partial and full hydration induced quick formation of a more compact gluten network compared with limited hydration. Gluten network in highly hydrated samples was more susceptible to the formation and collapse induced by mechanical force. SE-HPLC results indicated significant depolymerization of glutenin macropolymer (GMP) in fully and partially hydrated samples. Sufficient mixing was accompanied by the increase of ionic and hydrogen bonds, while excessive mixing increased exposure of free -SH. Higher hydration level induced more ordered secondary structure. Correlation and principal component analysis revealed the patterns and dynamics of gluten evolution during dough formation with different hydration levels, and their contribution to the changes in dough modulus.
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22
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Zhang T, Zhao R, Liu W, Liu Q, Zhang L, Hu H. Dynamic changes of potato characteristics during traditional freeze-thaw dehydration processing. Food Chem 2022; 389:133069. [DOI: 10.1016/j.foodchem.2022.133069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/07/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
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23
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Zhang M, Ma M, Jia R, Yang T, Sun Q, Li M. Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting. Food Chem 2022; 386:132853. [PMID: 35378343 DOI: 10.1016/j.foodchem.2022.132853] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 03/04/2022] [Accepted: 03/27/2022] [Indexed: 12/16/2022]
Abstract
To understand the formation of gluten network and its regulation on noodle qualities upon mixing and resting, the dynamic distribution and molecular transformation of gluten were tracked and quantified. Confocal laser scanning microscopy and scanning electron microscopy images showed that appropriate mixing (8 min) and resting (60 min) induced a compact gluten network with higher gluten junctions. Both height and width of protein molecular chains were increased by hydration during mixing and reduced after excessive resting (90 min). According to the size exclusion/reversed phase-HPLC profiles, mixing induced slight depolymerization of large glutenin polymer, and α-gliadin subunits were more susceptible to polymerization after appropriate mixing and resting. Increased mixing time was accompanied by the strengthening of ionic and hydrogen bonds, and the weakening of hydrophobic interaction. PCA and correlation analysis revealed the accurate regulation of mixing and resting induced dynamic distribution and evolution of gluten on the macroscopic noodle qualities.
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Affiliation(s)
- Mengli Zhang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, PR China
| | - Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, PR China; Beltsville Agricultural Research Center, United States Department of Agriculture-Agricultural Research Services, Beltsville 20705, United States
| | - Ruobing Jia
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, PR China
| | - Tianbao Yang
- Beltsville Agricultural Research Center, United States Department of Agriculture-Agricultural Research Services, Beltsville 20705, United States
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, PR China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong Province, PR China.
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24
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The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Xu C, Xiong X, Zeng Q, Yuan Y, He S, Dong L, Huang F, Nag A, Su D. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size. J Food Sci 2022; 87:3026-3035. [PMID: 35638338 DOI: 10.1111/1750-3841.16181] [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: 10/29/2021] [Revised: 03/22/2022] [Accepted: 04/18/2022] [Indexed: 11/29/2022]
Abstract
The reducing flavor of whole grain bread has been constantly affecting the consumption desire of a significant proportion of consumers. The study presents the use of lychee pulp pomace (LPP) powder to replace certain proportion of wheat flour and produce wheat bread with better quality, while having minimal effects on the volume and improving the nutritional quality. Distinct particle sizes (60-400 µm) of LPP powder were obtained by superfine or ordinary grinding. Effect of different additive proportions (7-19%) of LPP powder on bread dough quality were studied by constrained mixture designs. The volume of fermented doughs subsequently decreased after adding LPP powder. However, LPP powders with smaller particle sizes were able to minimize this effect due to its higher water-holding capacity. The analyses of gluten network showed that smaller particle sizes of LPP powder resulted in a decrease in surface hydrophobicity and increase in the elasticity and stability of gluten network. Finally, optimum mixture formula was composed of 16% LPP powder with 60 µm particle size and 15% water. The study illustrated the potential to make high-quality bread with small particle size of LPP powder. PRACTICAL APPLICATION: The addition of dietary fiber to wheat flour can adversely affect the dough volume and reduce the dough quality. By reducing the particle size of lychee pulp pomace powder, this adverse effect could be minimized while increasing the content of dietary fiber and bound phenolics in the dough. This provides data for the production of high-quality lychee dough bread.
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Affiliation(s)
- Canhua Xu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China
| | - Xiong Xiong
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China
| | - Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.,Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, South Australia, Australia
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China
| | - Anindya Nag
- School of Information Science and Engineering, Shangdong University, Jinan, P. R. China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China
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26
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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27
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Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
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Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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28
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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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29
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Yao Y, Jia Y, Lu X, Li H. Release and conformational changes in allergenic proteins from wheat gluten induced by high hydrostatic pressure. Food Chem 2022; 368:130805. [PMID: 34404002 DOI: 10.1016/j.foodchem.2021.130805] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 08/02/2021] [Accepted: 08/04/2021] [Indexed: 12/18/2022]
Abstract
The gluten proteins of wheat are major causative agents of harmful immune responses. This study investigated the effects of high hydrostatic pressure (200, 300, 400, and 500 MPa), treatment time (5-25 min) and protein concentration (1%-5% protein weight/volume) on the structures underlying the allergenicity wheat gluten. The results showed that a combination of 400 MPa, 20 min treatment time and 3% protein reduced the wheat gluten allergenicity by 72.2%. Moreover, a Western blotting showed that the allergenicity of 26, 28, 48, 68 kDa and high molecular weight glutenin was sharply reduced. Fourier infrared spectroscopy and surface hydrophobicity indicated that gluten molecules aggregated after HHP treatment. Intermolecular forces indicated that gluten aggregated mainly through hydrophobic interactions and disulfide bonds but not by hydrogen bonds after HHP treatment. These results suggest that structural changes contributed to the reduction of wheat gluten allergenicity and that HHP may enhance safety for susceptible individuals.
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Affiliation(s)
- Yaya Yao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), China
| | - Yingmin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), China
| | - Xuerui Lu
- Beijing Dongfu Jiuheng Instrument Technology Co., Ltd., China
| | - Huijing Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), China.
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30
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Feng W, Ma S, Wang F, Wang X. Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Wenjuan Feng
- 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
| | - Fengcheng Wang
- 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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31
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Liu H, Liang Y, Chen Z, Liu M, Qu Z, He B, Zhang X, Wang J. Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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32
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ZHANG K, SHI Y, ZENG J, GAO H, WANG M. Effect of frozen storage temperature on the protein properties of steamed bread. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.68622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Keke ZHANG
- Henan Institute of Science and Technology, China
| | - Yingxin SHI
- Liaoning Agricultural Technical College, China
| | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | - Mengyu WANG
- Henan Institute of Science and Technology, China
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33
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Kuang J, Ma W, Pu H, Huang J, Xiong YL. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. Int J Biol Macromol 2021; 193:1707-1715. [PMID: 34742838 DOI: 10.1016/j.ijbiomac.2021.11.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 10/24/2021] [Accepted: 11/01/2021] [Indexed: 11/25/2022]
Abstract
Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G') and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.
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Affiliation(s)
- Jiwei Kuang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huaying Pu
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Youling L Xiong
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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34
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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. Foods 2021; 10:foods10112692. [PMID: 34828973 PMCID: PMC8625401 DOI: 10.3390/foods10112692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 02/04/2023] Open
Abstract
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.
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35
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Han C, Ma M, Yang T, Li M, Sun Q. Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106971] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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36
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Xue F, Xie Y, Li C, Wang S, Liu X. Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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38
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Contribution of catechin monomers in tea polyphenols to the structure and physicochemical properties of wheat gluten and its sub-fractions. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103306] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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39
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Yang J, Zhang B, Zhang Y, Rasheed M, Gu S, Guo B. Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110377] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. Int J Biol Macromol 2021; 177:474-484. [PMID: 33636262 DOI: 10.1016/j.ijbiomac.2021.02.175] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022]
Abstract
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
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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.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Fengcheng Wang
- 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
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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41
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Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
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42
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Si X, Li T, Zhang Y, Zhang W, Qian H, Li Y, Zhang H, Qi X, Wang L. Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment. Food Chem 2020; 345:128785. [PMID: 33310257 DOI: 10.1016/j.foodchem.2020.128785] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 11/29/2020] [Accepted: 11/29/2020] [Indexed: 11/27/2022]
Abstract
This study aimed to investigate the interactions between gluten and water-unextractable arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during the thermal treatment. In this work, the interactions between water-unextractable arabinoxylan and wheat gluten during thermal treatment were extensively evaluated by different techniques. The results showed that the extra WUAX could impair the viscoelasticity as well as weaken the thermal properties of gluten. The fluorescence spectra revealed the extra WUAX changed the conformation of gluten molecules. Besides, chemical interaction measurement indicated that the extra WUAX prevented the formation of partial disulfide bonds and had a major effect on the hydrophobic interaction of gluten. In summary, these results indicated that WUAX disrupted the covalent crosslinking by affecting disulfide bonds between gluten proteins, and dominated the folding/unfolding process of gluten via the competition with gluten for water, resulting in the poor quality of whole wheat-based foods.
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Affiliation(s)
- Xiaojing Si
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Zhang
- Dalian Customs Comprehensive Technical Service Center, 75 Renmin Road, Zhongshan District, Dalian 116001, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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43
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Effects of dietary fiber on the digestion and structure of gluten under different thermal processing conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Lu L, Xing JJ, Yang Z, Guo XN, Zhu KX. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough. Food Chem 2020; 343:128440. [PMID: 33127224 DOI: 10.1016/j.foodchem.2020.128440] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/16/2020] [Accepted: 10/16/2020] [Indexed: 01/16/2023]
Abstract
The effects of ε-poly-l-lysine (ε-PL) treated yeast on gluten polymerization of frozen dough and quality of steamed bread after freeze-thaw cycles were investigated. Compared with steamed bread made from frozen dough containing ε-PL and untreated yeast (PUTY) or only untreated yeast, steamed bread made from frozen dough containing ε-PL treated yeast (PTY) had a larger specific volume, lower hardness and more porous. A dynamic rheological and scanning electron microscopic analysis demonstrated that using PTY instead of yeast could reduce dough elasticity and damage protein network after freeze-thaw cycles. Lower sodium dodecyl sulfate (SDS) soluble polymeric proteins and monomeric proteins, and higher SDS insoluble proteins were found in frozen dough containing PTY, which indicates a reduced depolymerization of gluten proteins after freeze-thaw cycles. After 4 freeze-thaw cycles, the lower glutathione and free sulfhydryl in dough containing PTY indicate that the interchain disulfide bonds between proteins were preserved.
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Affiliation(s)
- Lu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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45
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Pan J, Zhang H, Liu J, Jiang Y, Lv Y, Han J. Effects of catechins on the polymerisation behaviour, conformation and viscoelasticity of wheat gluten. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Junxian Pan
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou310018China
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Haihua Zhang
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Jun Liu
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Yulan Jiang
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Yangjun Lv
- Hangzhou Tea Research Institute CHINA COOP Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources Hangzhou310016China
| | - Jianzhong Han
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou310018China
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46
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Zhu J, Li K, Wu H, Li W, Sun Q. Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105810] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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47
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Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner. Food Res Int 2020; 137:109536. [PMID: 33233165 DOI: 10.1016/j.foodres.2020.109536] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 02/05/2023]
Abstract
The effects of persimmon tannin (PT) on the texture, viscoelasticity, thermal stability, and morphology of gluten were studied and the underlying mechanisms were also explored. The results showed that PT increased the hardness and viscoelasticity but lowered the cohesiveness and extensibility of gluten in a dose-dependent manner. Additionally, PT increased the denaturation temperature and enthalpy of gluten, and induced the formation of gluten with compact structure. High concentration of PT (8%) significantly increased the hardness and viscoelasticity of gluten, and induced the formation of compact structure of gluten by disturbing the conformation of gluten, and interfering gluten cross-linking through decreasing disulfide bonds, free sulfydryl groups, and free amino groups. In contrast, low concentration (0.25%) of PT slightly altered the gluten properties and morphology. Our work extended the study on the supplementation of phenolic compounds in wheat flour-based products.
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48
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Han C, Ma M, Li M, Sun Q. Further interpretation of the underlying causes of the strengthening effect of alkali on gluten and noodle quality: Studies on gluten, gliadin, and glutenin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105661] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Wang P, Zou M, Li D, Zhou Y, Jiang D, Yang R, Gu Z. Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105502] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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50
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Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food Chem 2020; 310:125973. [DOI: 10.1016/j.foodchem.2019.125973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/14/2019] [Accepted: 11/27/2019] [Indexed: 01/06/2023]
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