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Srikanlaya C, Therdthai N. Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating. Foods 2024; 13:2697. [PMID: 39272462 PMCID: PMC11394236 DOI: 10.3390/foods13172697] [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: 08/06/2024] [Revised: 08/23/2024] [Accepted: 08/24/2024] [Indexed: 09/15/2024] Open
Abstract
Plant-based meat is growing globally due to health, environmental, and animal welfare concerns, though there is a need for quality improvements. This study assessed how different ratios of wheat gluten (WG) to soy protein isolate (SPI) and various baking methods-hot air (HA), microwave (MW), and a combination of both (HA-MW)-affect the physicochemical properties of plant-based meat. Increasing the SPI from 0% to 40% significantly enhanced lightness, hardness, chewiness, water-holding capacity, moisture content, and lysine (an essential amino acid) (p ≤ 0.05). Hardness and chewiness ranged from 4.23 ± 1.19 N to 25.90 ± 2.90 N and 3.44 ± 0.94 N to 18.71 ± 1.85 N, respectively. Baking methods did not affect amino acid profiles. Compared to HA baking, MW and HA-MW baking increased lysine content (561.58-1132.50 mg/100 g and 544.85-1088.50 mg/100 g, respectively) while reducing fat and carbohydrates. These findings suggest that a 40% SPI and 60% WG ratio with microwave baking (360 W for 1 min) optimizes plant-based meat, offering benefits to both consumers and the food industry in terms of health and sustainability.
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Affiliation(s)
- Chonnikarn Srikanlaya
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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2
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Tagliasco M, Font G, Renzetti S, Capuano E, Pellegrini N. Role of particle size in modulating starch digestibility and textural properties in a rye bread model system. Food Res Int 2024; 190:114565. [PMID: 38945564 DOI: 10.1016/j.foodres.2024.114565] [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: 11/20/2023] [Revised: 05/13/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
In cereal products, the use of flour containing clusters of intact cells has been indicated as a potential strategy to decrease starch digestion. Rye possesses more uniform and thicker cell walls than wheat but its protective effect against starch digestion has not been elucidated. In this study, rye flours with three different particle sizes, large (LF) (∼1700 μm), medium (MF) (∼1200 μm), and small (SF) (∼350 μm), were used to produce model bread. The textural properties of these breads were analysed using Textural Profile Analysis (TPA). The starch digestibility of both the flour and the bread was measured using Englyst's method, while the presence of intact cell clusters was examined using Confocal Laser Scanning Microscopy (CLSM). Additionally, the disintegration of bread digesta during simulated digestion was assessed through image analysis. CLSM micrographs revealed that bread made with MF and LF retained clusters of intact cells after processing, whereas bread made with SF showed damaged cell walls. Starch digestibility in LF and MF was lower (p ≤ 0.05) than that in SF. Bread produced with MF and LF exhibited the least (p ≤ 0.05) cohesive and resilient texture, disintegrated more during digestion, and exhibited higher starch digestibility (p ≤ 0.05) than bread made with SF. These results highlight the central role of bread texture on in vitro starch digestibility.
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Affiliation(s)
- Marianna Tagliasco
- Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy
| | - Guillem Font
- Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy; Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.
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3
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Wu T, Huang Z, Zhao L, Zhou X, Chen H, Zhou X, Li M, Zhou J, Lin Y. Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu. Foods 2023; 12:foods12040841. [PMID: 36832916 PMCID: PMC9956934 DOI: 10.3390/foods12040841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51-2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that Pseudomonadaceae, Thermaceae and Lactobacillaceae were closely related to the quality characteristics of LD-tofu, whereas Caulobacteriaceae, Bacillaceae and Enterobacteriae were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.
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Affiliation(s)
- Tao Wu
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Zhanrui Huang
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Correspondence: (Z.H.); (L.Z.)
| | - Liangzhong Zhao
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Correspondence: (Z.H.); (L.Z.)
| | - Xiaohu Zhou
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Hao Chen
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Xiaojie Zhou
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Ming Li
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
| | - Jinsong Zhou
- Jinzai Food Group Co., Ltd., Yueyang 414022, China
| | - Yingyi Lin
- Beijing Kangdeli Machinery Manufacturing Co., Ltd., Beijing 100074, China
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4
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Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107795] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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5
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Renzetti S, Heetesonne I, Ngadze RT, Linnemann AR. Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops. Foods 2022; 11:foods11111554. [PMID: 35681304 PMCID: PMC9180669 DOI: 10.3390/foods11111554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/22/2022] [Accepted: 05/23/2022] [Indexed: 01/16/2023] Open
Abstract
Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-time combinations without altering the thermal behavior (i.e., melting enthalpies) of CPF. Water-binding capacity and soluble solids decreased with the increased severity of the temperature-time combinations. Dry-heated CPF added to CRC-based bread significantly improved crumb texture. In particular, dry heating at 100 °C for 2 h provided bread with the highest crumb softness, cohesiveness and resilience. The positive effects on the crumb texture could be largely related to enhanced starch integrity, as indicated by a reduction in breakdown viscosity after treatment. Overall, dry heating of CPF under defined conditions is a promising technology for promoting the use of CPF as a techno-functional and protein-rich ingredient in bread-type products.
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Affiliation(s)
- Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Correspondence:
| | - Ine Heetesonne
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Ruth T. Ngadze
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Anita R. Linnemann
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
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6
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Semwal J, Ms M. In situ thermal modification of kafirin using infrared radiations and microwaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1903-1911. [PMID: 34516659 DOI: 10.1002/jsfa.11527] [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] [Received: 12/17/2020] [Revised: 08/12/2021] [Accepted: 09/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Kafirin is a prolamin protein located in the corneous endosperm of sorghum. The conventional thermal processing of kafirin reduces its solubility, which limits its utilization in the food industry. Therefore, the study was aimed to investigate the effect of in situ thermal modification of kafirin using two different electromagnetic thermal treatments, namely infrared (IR) and microwave (MW) radiation, on the physicochemical, structural, thermal, and antioxidant properties. RESULTS The results demonstrated that both the thermal modifications improved yield, purity, and solubility of the kafirin with a decrease in hydrophobicity. However, IR-treated samples showed higher solubility (910.67 g kg-1 ) and lower hydrophobicity (387.67). The IR modifications also improved the ratio of α helix/β sheets to a great extent. The alterations in the disulfide content were concomitant with the improvement in the thermal stability of kafirin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed variations in the band intensities of β- and γ-kafirin, indicating alterations in the kafirin subunits. Morphological examination of kafirin revealed surface withering and agglomeration. Notably, IR treatment improved the antioxidant activity more efficiently (from 32.11% to 74.05%). CONCLUSION Although both the IR and MW treatments modified kafirin, the effect seemed to be more pronounced in IR modification. The IR-modified kafirin had better solubility and lesser hydrophobicity than MW-modified kafirin. The physicochemical and structural changes induced by IR treatment improved the biological activity of kafirin, in terms of antioxidant activity. Therefore, it was concluded that the in situ IR modification of kafirin can alter its characteristic properties, improving its potential as a food ingredient. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jyoti Semwal
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Meera Ms
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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7
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Gluten Conformation at Different Temperatures and Additive Treatments. Foods 2022; 11:foods11030430. [PMID: 35159580 PMCID: PMC8834346 DOI: 10.3390/foods11030430] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
The effect of temperature (25, 45, and 65 °C) on the gluten secondary structure was investigated by using Fourier transform infrared (FTIR) spectroscopy and modulation of disulfide and hydrogen bonds contributions (100 ppm ascorbic acid (AA), 0.6% diacetyl tartaric acid ester of monoglycerides (DATEM), and 0.25 mM dithiothreitol (DTT)). The results showed that additives heated at 65 °C altered most of the gluten matrix formation by changing structural secondary structures compared to the secondary structures of native gluten (control). The content of random coils, α-helices, and β-sheet of gluten increased, while the extent of β-turns and antiparallel β-sheets decreased, which led to the transformation to a more stable secondary conformation. In addition, the rheological properties (%creep strain) revealed that gluten deformation increased during the heating process with all of the additives. The chemometric method could quantitate an overall alteration of gluten polymerization and gluten matrix formation during heating with additive treatments.
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A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance. Foods 2021; 10:foods10102311. [PMID: 34681360 PMCID: PMC8534771 DOI: 10.3390/foods10102311] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.
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9
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Chang C, Gong S, Liu Z, Yan Q, Jiang Z. High level expression and biochemical characterization of an alkaline serine protease from Geobacillus stearothermophilus to prepare antihypertensive whey protein hydrolysate. BMC Biotechnol 2021; 21:21. [PMID: 33706728 PMCID: PMC7953746 DOI: 10.1186/s12896-021-00678-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Accepted: 02/03/2021] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Proteases are important for hydrolysis of proteins to generate peptides with many bioactivities. Thus, the development of novel proteases with high activities is meaningful to discover bioactive peptides. Because natural isolation from animal, plant and microbial sources is impractical to produce large quantities of proteases, gene cloning and expression of target protease are preferred. RESULTS In this study, an alkaline serine protease gene (GsProS8) from Geobacillus stearothermophilus was successfully cloned and expressed in Bacillus subtilis. The recombinant GsProS8 was produced with high protease activity of 3807 U/mL after high cell density fermentation. GsProS8 was then purified through ammonium sulfate precipitation and a two-step chromatographic method to obtain the homogeneous protease. The molecular mass of GsProS8 was estimated to be 27.2 kDa by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and 28.3 kDa by gel filtration. The optimal activity of GsProS8 was found to be pH 8.5 and 50 °C, respectively. The protease exhibited a broad substrate specificity and different kinetic parameters to casein and whey protein. Furthermore, the hydrolysis of whey protein using GsProS8 resulted in a large amount of peptides with high angiotensin-I-converting enzyme (ACE) inhibitory activity (IC50 of 0.129 mg/mL). CONCLUSIONS GsProS8 could be a potential candidate for industrial applications, especially the preparation of antihypertensive peptides.
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Affiliation(s)
- Chang Chang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Donglu, Beijing, 100083, China
| | - Siyi Gong
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Donglu, Beijing, 100083, China
| | - Zhiping Liu
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Donglu, Beijing, 100083, China
| | - Qiaojuan Yan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, China Agricultural University, Beijing, 100083, China
| | - Zhengqiang Jiang
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua Donglu, Beijing, 100083, China.
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Verbauwhede AE, Lambrecht MA, Fierens E, Shegay O, Brijs K, Delcour JA. Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts. Cereal Chem 2020. [DOI: 10.1002/cche.10342] [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)
- Annelien E. Verbauwhede
- Laboratory of Food Chemistry and Biochemistry KU LeuvenLeuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Marlies A. Lambrecht
- Laboratory of Food Chemistry and Biochemistry KU LeuvenLeuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry KU LeuvenLeuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry KU LeuvenLeuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry KU LeuvenLeuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
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11
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Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100529] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Xiang S, Zou H, Liu Y, Ruan R. Effects of microwave heating on the protein structure, digestion properties and Maillard products of gluten. Journal of Food Science and Technology 2020; 57:2139-2149. [PMID: 32431340 DOI: 10.1007/s13197-020-04249-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2019] [Accepted: 01/08/2020] [Indexed: 01/29/2023]
Abstract
As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microwave to study its structural transformations, nutritional efficiency, and food safety under Chinese home cooking (CHC). After microwave treatment, intermolecular and intramolecular cross-linking of gluten were formed to result in more aggregation. The secondary structure of gluten changed significantly as well as the formation of α-helix and β-turn promoted under the high power input. Treated with 1000 W for 5 min, cross-linking between amino acids increased, leading the reduction of total amino acids, in vitro protein digestibility and the increase of high molecular weight peptides, while the proportion of essential amino acids kept the same. In the simulation of CHC, the highest content of 5-hydroxymethyl furfural was observed after adding all condiments under 1000 W for 5 min. In addition, sugar played a major role in Maillard reaction to promote the formation of melanoidin and fructosamine while salt and oil did not significantly affect these two Maillard products. Vinegar inhibited the reaction due to the acidic condition but provided some melanoidin and fructosamine itself.
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Affiliation(s)
- Shuyu Xiang
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Huifang Zou
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Yuhuan Liu
- 1State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing Dong Road, Nanchang, 330047 China.,2Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047 China
| | - Roger Ruan
- 3Center for Biorefining, Department of Bioproducts and Biosystems Engineering, University of Minnesota, Saint Paul, 55108 USA
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13
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Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking. Food Chem 2019; 295:599-606. [DOI: 10.1016/j.foodchem.2019.05.161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2019] [Revised: 05/14/2019] [Accepted: 05/23/2019] [Indexed: 11/18/2022]
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14
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Verbauwhede AE, Lambrecht MA, Jekle M, Lucas I, Fierens E, Shegay O, Brijs K, Delcour JA. Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14359] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Annelien E. Verbauwhede
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Marlies A. Lambrecht
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Mario Jekle
- Institute of Brewing and Beverage Technology Research Group Cereal Technology and Process Engineering Technical University of Munich Weihenstephaner Steig 20 85354 Freising Germany
| | - Isabelle Lucas
- Institute of Brewing and Beverage Technology Research Group Cereal Technology and Process Engineering Technical University of Munich Weihenstephaner Steig 20 85354 Freising Germany
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Oksana Shegay
- Competence Center for Fermentation Puratos Group Rue Bourrie 12 B‐5300 Andenne Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 B‐3001 Leuven Belgium
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15
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Rustgi S, Shewry P, Brouns F, Deleu LJ, Delcour JA. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Compr Rev Food Sci Food Saf 2019; 18:1751-1769. [PMID: 33336954 DOI: 10.1111/1541-4337.12493] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/16/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed.
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Affiliation(s)
- Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ. Pee Dee Research and Education Centre, Florence, SC, U.S.A.,Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Fred Brouns
- Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 50, 6200, MD, Maastricht, the Netherlands
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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