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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] [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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Yang S, Zhao X, Liu T, Cai Y, Deng X, Zhao M, Zhao Q. Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage. Food Chem 2024; 440:138194. [PMID: 38104447 DOI: 10.1016/j.foodchem.2023.138194] [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: 07/11/2023] [Revised: 12/07/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple fiber effectively preserved gluten structure by inhibiting the breakage of disulfide bonds and promoting the formation of hydrogen bonds. Notably, the presence of 0.75% apple fiber increased the β-turn of gluten from 29.60% to 33.84%. Fiber-enriched frozen dough exhibited a smoother and more compact microstructure, but excessive fiber addition (more than 1.00%) had adverse effects. The freezable water content of frozen dough decreased as fiber addition increased. Correspondingly, the addition of 1.50% apple fiber resulted in a 56.08% increase in storage modulus, indicating improved viscoelasticity of the dough. Consequently, the addition of 0.50% and 0.75% apple fiber alleviated the quality deterioration of frozen dough bread in terms of larger specific volume, softer and more uniform crumb.
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Affiliation(s)
- Shuo Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinlun Deng
- Guangdong Wenbang Biotechnology Co., Ltd, Zhaoqing 526000, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhu P, Yang K, Shen J, Lu Z, Lv F, Wang P. Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19129-19141. [PMID: 37867327 DOI: 10.1021/acs.jafc.3c01650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2023]
Abstract
To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Saccharomyces cerevisiae Y5 and Lactiplantibacillus plantarum L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis. Cofermentation significantly improved the types and concentration of volatiles in addition to the improved specific volume and texture. Genes involved in galactose, starch, and glucose metabolism and genes encoding pyruvate oxidase and β-galactosidase were significantly upregulated in S. cerevisiae and L. plantarum, respectively. Expression of the OPT2 encoding oligopeptide transporter in S. cerevisiae was upregulated, which facilitated the transmembrane transport of oligopeptide and amino acid into yeast cells. Genes involved in the synthesis and metabolism of amino acids, lipids, and ester compounds in L. plantarum changed significantly, and gene encoding acetic acid kinase was upregulated. Moreover, the quorum sensing-related genes in S. cerevisiae and L. plantarum were upregulated.
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Affiliation(s)
- Ping Zhu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Kesheng Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Juan Shen
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhaoxin Lu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Fengxia Lv
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, 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
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