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Song MK, Guo XN, Zhu KX. Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15387-15397. [PMID: 38920293 DOI: 10.1021/acs.jafc.4c02026] [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: 06/27/2024]
Abstract
In this study, the protein structural, foaming, and air-water interfacial properties in dough liquor (DL) ultracentrifugated from buckwheat sourdough with different concentrations of an alkali (1.0-2.5% of sodium bicarbonate) were investigated. Results showed that the alkali led to the cross-linking of protein disulfide bonds through the oxidation of free sulfhydryl groups in DL. The alterations in protein secondary and tertiary structures revealed that the alkali caused the proteins in DL to fold, decreased the hydrophobicity, and led to a less flexible but compact structure. The alkali accelerated the diffusion of proteins and decreased the surface tension of DL. In addition, the alkali notably improved the foam stability by up to 34.08% at 2.5% concentration, mainly by increasing the net charge, reducing the bubble size, and strengthening the viscoelasticity of interfacial protein films. Quantitative proteomic analysis showed that histones and puroindolines of wheat and 13S globulin of buckwheat were closely related to the changes in the alkali-induced foaming properties. This study sheds light on the mechanism of alkali-induced improvement in gas cell stabilization and the buckwheat sourdough steamed bread quality from the aspect of the liquid lamella.
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Affiliation(s)
- Meng-Kun Song
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, P. R. China
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [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: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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Melis S, Delcour JA. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms. Compr Rev Food Sci Food Saf 2020; 19:3715-3754. [DOI: 10.1111/1541-4337.12616] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Melis
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
| | - Jan A. Delcour
- KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
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Melis S, Verbauwhede BC, Van de Vondel J, Meza Morales WR, Delcour JA. Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making? Food Chem 2019; 301:125273. [PMID: 31377628 DOI: 10.1016/j.foodchem.2019.125273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 07/05/2019] [Accepted: 07/26/2019] [Indexed: 11/29/2022]
Abstract
This paper is the first to study whether and how interactions between puroindolines (PINs) and lipids affect bread loaf volume (LV). Flour from near-isogenic wheat lines differing in PIN haplotype and lipases were used in bread making. That lipase impact on LV strongly depended on the flour used supported the hypothesis that PINs modify the impact of enzymatic lipid hydrolysis on LV. In dough prepared from gluten-starch blends (GSB) differing in PIN levels, PINs did not affect enzymatic lipid hydrolysis itself. Gas cells in these GSB doughs were apparently not surrounded by surface-active compounds so that the impact of PIN-lipid interactions on LV could not be evaluated. This allowed concluding that lipase impact on LV is exclusively related to stabilization of gas cell interfaces in dough since lipase application did not change GSB LVs. Our results advance knowledge on PIN-lipid interactions and the impact of lipases in bread making.
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Affiliation(s)
- Sara Melis
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
| | - Brecht C Verbauwhede
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
| | - Julie Van de Vondel
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
| | - Walter R Meza Morales
- Department of AgroBioChem and TERRA, Crop Science Unit, University of Liège - Gembloux Agro-Bio Tech, B-5030 Gembloux, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry (LFCB) and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2486, B-3001 Leuven, Belgium.
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Salt LJ, González-Thuillier I, Chope G, Penson S, Tosi P, Haslam RP, Skeggs PK, Shewry PR, Wilde PJ. Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor. Food Hydrocoll 2018; 75:211-222. [PMID: 29398762 PMCID: PMC5646524 DOI: 10.1016/j.foodhyd.2017.08.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and its physico-chemical properties were investigated. Surface tension and interfacial rheology, showed that the interface of DL was lipid-dominated and that 2013 DL had a different type of interface to 2011 and 2012 DL. This data was consistent with the improved foam stability observed for 2013 DL and with the types of lipids identified. All foams collapsed quickly, but the most stable foam was from 2013 DL with 89.2% loss in foam, followed by 2011 DL with 91.7% loss and 2012 had the least stable foam with a loss of 92.5% of the foam structure. Glycolipids (DGDG and MGDG) were enriched in 2013 DL, and were also present in DL foam, contributing towards improved stability. Neutral lipids, such as FFAs, were enriched in DL foams contributing towards instability and rapid foam collapse. Baking trials using 2012 and 2013 flour, showed increased loaf volumes and gas bubble diameter in 2013 bread compared to 2012 bread, highlighting the potential impact that surface active polar lipids, enriched in the aqueous phase of dough, could have on improving breadmaking quality. During proving, gas bubble stability is determined by the types of lipids adsorbed at the air-water interface of the aqueous phase. Both proteins and lipids were active at the air-water interface of dough liquor (DL), but it was dominated by lipids. FFAs were enriched in DL foams and were detrimental to foam stability, whilst Polar lipids were enriched in DL. Greatest loaf volumes were generated from flour that produced DL with the highest enrichment of polar lipids.
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Affiliation(s)
- Louise J. Salt
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK
| | | | - Gemma Chope
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK
| | - Simon Penson
- Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK
| | - Paola Tosi
- University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK
| | - Richard P. Haslam
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK
| | - Peter K. Skeggs
- Hovis Limited, The Lord Rank Centre, High Wycombe, Buckinghamshire, HP12 3QS, UK
| | - Peter R. Shewry
- Rothamsted Research, West Common, Harpenden, Hertfordshire, AL5 2JQ, UK
- University of Reading, Whiteknights, Reading, Berkshire, RG6 6AH, UK
| | - Peter J. Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK
- Corresponding author.
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Melis S, Pauly A, Delcour JA. Impact of lipases with different substrate specificity in wheat flour separation on the properties of the resultant gluten. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Survase A, Furtado A, Thengane R, Fox G, Taylor T, Henry R. Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0090-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Abhijeet Survase
- Green Gold Seeds Pvt. Ltd., Research and Development Centre, Biotechnology Department, Gut No. 65, Narayanpur Shivar, Waluj, Aurangabad, Maharashtra 431133, India
| | - Agnelo Furtado
- Centre for Nutrition and Food Science (CNAFS), Queensland Alliance for Agriculture & Food Innovation (QAAFI), Room C201, Level 2, Hartley-Teakle Building number 83, C-Wing, The University of Queensland, St. Lucia, QLD 4072, Australia
| | - Ratnakar Thengane
- Green Gold Seeds Pvt. Ltd., Research and Development Centre, Biotechnology Department, Gut No. 65, Narayanpur Shivar, Waluj, Aurangabad, Maharashtra 431133, India
| | - Glen Fox
- CNAFS, QAAFI, Leslie Research Centre, Toowoomba, QLD, Australia
| | - Terence Taylor
- Department of Agriculture and Fisheries, Leslie Research Centre, Toowoomba, QLD, Australia
| | - Robert Henry
- Centre for Nutrition and Food Science (CNAFS), Queensland Alliance for Agriculture & Food Innovation (QAAFI), Room C201, Level 2, Hartley-Teakle Building number 83, C-Wing, The University of Queensland, St. Lucia, QLD 4072, Australia
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