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Wang Z, Lan T, Jiang J, Song T, Liu J, Zhang H, Lin K. On the modification of plant proteins: Traditional methods and the Hofmeister effect. Food Chem 2024; 451:139530. [PMID: 38703723 DOI: 10.1016/j.foodchem.2024.139530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 04/06/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields.
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Affiliation(s)
- Ziming Wang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Ke Lin
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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2
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Zhang Y, Wu F, Wang J, Xu M, Cao S, Hu Y, Luan G. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough. Food Chem 2024; 433:137351. [PMID: 37688829 DOI: 10.1016/j.foodchem.2023.137351] [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: 03/15/2023] [Revised: 07/29/2023] [Accepted: 08/28/2023] [Indexed: 09/11/2023]
Abstract
To improve the viscoelasticity of zein in gluten-free dough, ethanol-plasticization and extrusion modification were employed. The peak viscosity of UZS (unextruded zein-starch) flour and EZS (extruded zein-starch) flour with ethanol (10 %, v/v) increased from 1340.0 to 1996.5 mPa·s and 1336.3 to 2291.5 mPa·s, and the bound bromophenol blue increased from 7.1 μg to 10.6 μg and 5.3 μg to 5.9 μg, respectively. Ethanol-plasticization enhanced zein's hydrophobic interactions and promoted zein network development, thus improving dough compatibility. However, the dense structure of the extruded zein made ethanol inaccessible to the interior, and the structural improvement on extruded zein-starch dough was limited. A model was developed to explain the influences of extrusion and ethanol-plasticization on the behavior of zein in the dough. Extrusion reduces the fiber-forming ability of zein, while ethanol-plasticization facilitates extensive fibrous network formation. This study provides a sound basis for the development of zein in gluten-free foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Fengyan Wu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jieru Wang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Miaojie Xu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Shan Cao
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, China.
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3
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Zhang Y, Qin Y, Liang Q, Hu Y, Luan G. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough. Food Res Int 2023; 173:113465. [PMID: 37803788 DOI: 10.1016/j.foodres.2023.113465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Zein has gluten-like viscoelasticity, but its use is limited due to high glass transition temperature (Tg). To break the temperature limitation of zein-starch dough, microwave heating was used to pre-gelatinize a partial of the starch with zein, and then the remaining was added and kneaded to form a dough. Pre-gelatinized doughs formed by rice starch (PRS), zein-starch (PUZS), and extruded zein-starch (PEZS) were included in this study. The thermal, morphological, rheological, and secondary structural properties of the dough were investigated. The results showed that zein and starch formed a composite gel network and firmly bound starch granules, which improved the dough properties with a smooth surface and compact internal structure, increased strain tolerance, and decreased stiffness. Unextruded zein was distributed uniformly and had strong interactions with the starch. Extruded zein tended to form large particles and had limited interaction with starch but improved dough extensibility. Microwave pre-gelatinization increased the stability of the secondary structure of zein and maintained the viscoelasticity of dough below zein's Tg, which provided a safe and effective way to break the temperature limitation of zein as a structural protein used in foods.
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Affiliation(s)
- Yingying Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Guangzhong Luan
- Engineering Research Center of Grain and Oil Functionalized Processing Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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4
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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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5
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Keshanidokht S, Kumar S, Thulstrup PW, Via MA, Clausen MP, Risbo J. Thermo-responsive behavior of glycerol-plasticized oleogels stabilized by zein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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6
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Surendranath M, Ramesan RM, Nair P, Parameswaran R. Electrospun Mucoadhesive Zein/PVP Fibroporous Membrane for Transepithelial Delivery of Propranolol Hydrochloride. Mol Pharm 2023; 20:508-523. [PMID: 36373686 DOI: 10.1021/acs.molpharmaceut.2c00746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Mucoadhesive drug delivery systems have been extensively studied to effectively reduce the limitations of conventional drug delivery systems. Zein and polyvinyl pyrrolidone (PVP) are appraised for mucoadhesive properties. This study focuses on developing a mechanically stable zein/PVP electrospun membrane for propranolol hydrochloride (PL) transport. Fourier transform infrared, Raman spectra, and swelling studies gave evidence for PVP crosslinking, whereas circular dichroism spectroscopy revealed crosslinking of zein owing to the conformational change from α-helix to β-sheet. A 10 h thermal treatment of zein/PVP imparted 3.92 ± 0.13 MPa tensile strength to the matrix. Thermally crosslinked electrospun zein/PVP matrix showed 22.1 ± 0.1 g mm work of adhesion in porcine buccal mucosa tissue. Qualitative and quantitative evaluation of cytotoxicity in RPMI 2650 has been carried out. The in vitro drug release profile of PL from thermally crosslinked zein/PVP best fitted with the Korsmeyer-Peppas model. Immunostaining of β-catenin adherens junctional protein confirmed the absence of paracellular transport through the junctional opening. Still, drug permeation was observed through the porcine buccal mucosa, attributed to the transcellular transport of PL owing to its lipophilicity. The ex vivo permeation of PL through porcine buccal mucosa was also evaluated.
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Affiliation(s)
- Medha Surendranath
- Division of Polymeric Medical Devices, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Thiruvananthapuram695012, Kerala, India
| | - Rekha M Ramesan
- Division of Biosurface Technology, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Thiruvananthapuram695012, Kerala, India
| | - Prakash Nair
- Department of Neurosurgery, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Thiruvananthapuram695012, Kerala, India
| | - Ramesh Parameswaran
- Division of Polymeric Medical Devices, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Thiruvananthapuram695012, Kerala, India
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7
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Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature. Food Chem 2023; 399:133985. [DOI: 10.1016/j.foodchem.2022.133985] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 07/17/2022] [Accepted: 08/18/2022] [Indexed: 01/11/2023]
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8
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Zhang Y, Xu M, Zhang X, Li J, Wu C, Cao S, Hu Y, Luan G. Impacts of extrusion temperature and α-subunit content on structure of zein extrudate and viscoelasticity of the plasticized network. Food Res Int 2022; 162:112129. [DOI: 10.1016/j.foodres.2022.112129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/25/2022] [Accepted: 11/06/2022] [Indexed: 11/19/2022]
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9
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Application of zein in gluten-free foods: A comprehensive review. Food Res Int 2022; 160:111722. [DOI: 10.1016/j.foodres.2022.111722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/04/2022] [Accepted: 07/19/2022] [Indexed: 01/11/2023]
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10
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Tyndall SM, Maloney GR, Cole MB, Hazell NG, Augustin MA. Critical food and nutrition science challenges for plant-based meat alternative products. Crit Rev Food Sci Nutr 2022; 64:638-653. [PMID: 35972071 DOI: 10.1080/10408398.2022.2107994] [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] [Indexed: 11/03/2022]
Abstract
A reduced reliance on animal-based diets with a move towards a more plant-based diet has driven the market demand for new generation sustainable plant-based meat alternatives. This review covers science and business perspectives relating to the development of plant-based meat alternatives. A conceptual framework to help inform the innovation pathway is provided. The market opportunity, consumer perspectives, the science that underpins the development of plant-based meat alternatives and patent information relating to these products are discussed. Careful navigation through the public domain science literature and patent landscape is necessary for informing the choice of ingredients, formulations and processes for producing plant-based meat alternatives. Attention to design of ingredient systems for optimization of flavor, texture, binding, color and nutrition is necessary for development of plant-based meat alternatives with desirable consumer attributes. Recommendations for further research for developing superior formulations for consumer-acceptable plant-based meat alternative products for improving sustainability outcomes are suggested.
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Affiliation(s)
| | | | - Martin B Cole
- Wine Australia, Kent Town, South Australia, Australia
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11
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Sun C, Xiong Z, Chang Y, Li S, Zhang Y, Fang Y. Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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13
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Effects of Surfactants on Zein Cast Films for Simultaneous Delivery of Two Hydrophilic Active Components. MATERIALS 2022; 15:ma15082795. [PMID: 35454488 PMCID: PMC9027419 DOI: 10.3390/ma15082795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/04/2022] [Accepted: 04/08/2022] [Indexed: 12/07/2022]
Abstract
In order to prepare edible films with outstanding antimicrobials and antioxidants utilized in applications of food and pharmaceutics, in this study, effects of surfactants on zein cast films for simultaneous delivery of lysozyme (LY) and ascorbic acid (AA) were investigated, where sodium alginate (SA), soy lecithin (SL), and Pluronic f-68 (PF-68) were selected as surfactants. FT-IR tests indicated that SL or PF-68 dramatically changed secondary structure of zein composite films, which heightened the irregularity of the composite film and inhibited LY crystallization. Mechanical tests showed that highly flexible films exhibiting elongations between 129% and 157% were obtained when adding PF-68. Compared with the film without emulsifier, zein film containing SL and PF-68 showed approximately 7.51 and 0.55 times lower initial release rates for LY and AA respectively, which significantly improved the controlled release and heightened the anti-microbial and anti-oxidant activities of the film. Finally, emulsified mechanisms of the surfactants in zein films were proposed.
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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15
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Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
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Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
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16
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Skendi A, Papageorgiou M, Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021; 10:1997. [PMID: 34574106 PMCID: PMC8468076 DOI: 10.3390/foods10091997] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/08/2023] Open
Abstract
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
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17
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18
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Erickson DP, Dunbar M, Hamed E, Ozturk OK, Campanella OH, Keten S, Hamaker BR. Atomistic Modeling of Peptide Aggregation and β-Sheet Structuring in Corn Zein for Viscoelasticity. Biomacromolecules 2021; 22:1856-1866. [PMID: 33844506 DOI: 10.1021/acs.biomac.0c01558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The structure-function relationships of plant-based proteins that give rise to desirable texture attributes in order to mimic meat products are generally unknown. In particular, it is not clear how to engineer viscoelasticity to impart cohesiveness and proper mouthfeel; however, it is known that intermolecular β-sheet structures have the potential to enhance the viscoelastic property. Here, we investigated the propensity of selected peptide segments within common corn α-zein variants to maintain stable aggregates and β-sheet structures. Simulations on dimer systems showed that stability was influenced by the initial orientation and the presence of contiguous small hydrophobic residues. Simulations using eight-peptide β-sheet oligomers revealed that peptide sequences without proline had higher levels of β-sheet structuring. Additionally, we identified that sequences with a dimer hydrogen-bonding density of >22% tended to have a larger percent β-sheet conformation. These results contribute to understanding how the viscoelasticity of zein can be increased for use in plant-based meat analogues.
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Affiliation(s)
- Daniel P Erickson
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
| | - Martha Dunbar
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Elham Hamed
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Oguz K Ozturk
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
| | - Osvaldo H Campanella
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States
| | - Sinan Keten
- Department of Civil and Environmental Engineering and Department of Mechanical Engineering, Northwestern University, 2145 Sheridan Road, Tech A133, Evanston, Illinois 60208, United States
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, United States.,Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
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