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Alshehhi JRMH, Wanasingha N, Balu R, Mata J, Shah K, Dutta NK, Choudhury NR. 3D-Printable Sustainable Bioplastics from Gluten and Keratin. Gels 2024; 10:136. [PMID: 38391466 PMCID: PMC10887891 DOI: 10.3390/gels10020136] [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: 12/29/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024] Open
Abstract
Bioplastic films comprising both plant- and animal-derived proteins have the potential to integrate the optimal characteristics inherent to the specific domain, which offers enormous potential to develop polymer alternatives to petroleum-based plastic. Herein, we present a facile strategy to develop hybrid films comprised of both wheat gluten and wool keratin proteins for the first time, employing a ruthenium-based photocrosslinking strategy. This approach addresses the demand for sustainable materials, reducing the environmental impact by using proteins from renewable and biodegradable sources. Gluten film was fabricated from an alcohol-water mixture soluble fraction, largely comprised of gliadin proteins. Co-crosslinking hydrolyzed low-molecular-weight keratin with gluten enhanced its hydrophilic properties and enabled the tuning of its physicochemical properties. Furthermore, the hierarchical structure of the fabricated films was studied using neutron scattering techniques, which revealed the presence of both hydrophobic and hydrophilic nanodomains, gliadin nanoclusters, and interconnected micropores in the matrix. The films exhibited a largely (>40%) β-sheet secondary structure, with diminishing gliadin aggregate intensity and increasing micropore size (from 1.2 to 2.2 µm) with an increase in keratin content. The hybrid films displayed improved molecular chain mobility, as evidenced by the decrease in the glass-transition temperature from ~179.7 °C to ~173.5 °C. Amongst the fabricated films, the G14K6 hybrid sample showed superior water uptake (6.80% after 30 days) compared to the pristine G20 sample (1.04%). The suitability of the developed system for multilayer 3D printing has also been demonstrated, with the 10-layer 3D-printed film exhibiting >92% accuracy, which has the potential for use in packaging, agricultural, and biomedical applications.
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Affiliation(s)
| | - Nisal Wanasingha
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Rajkamal Balu
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Jitendra Mata
- Australian Centre for Neutron Scattering (ACNS), Australian Nuclear Science and Technology Organisation (ANSTO), Lucas Heights, NSW 2232, Australia
- School of Chemistry, University of New South Wales, Sydney, NSW 2052, Australia
| | - Kalpit Shah
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Naba K Dutta
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Namita Roy Choudhury
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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2
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Li F, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights. Food Chem 2024; 432:137199. [PMID: 37633141 DOI: 10.1016/j.foodchem.2023.137199] [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: 04/25/2023] [Revised: 07/31/2023] [Accepted: 08/16/2023] [Indexed: 08/28/2023]
Abstract
This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods.
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Affiliation(s)
- Fan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou, 225000, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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3
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Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods 2023; 12:3112. [PMID: 37628111 PMCID: PMC10453481 DOI: 10.3390/foods12163112] [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: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
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Affiliation(s)
- Chrysanthi Nouska
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (M.H.); (A.M.); (C.G.B.); (A.L.)
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4
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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5
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Zhang J, Tang Y, Zhou S, Yin X, Zhuang X, Ren Y, Chen X, Fan J, Zhang Y. Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling. Food Chem 2023; 416:135468. [PMID: 36931140 DOI: 10.1016/j.foodchem.2023.135468] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 12/27/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
This study aims to use metal ion coordinating method to improve the bioactivity and anti-hydrolysis ability of bioactive peptides. We demonstrated that zinc (Zn) coordination (10:1 mass ratio of peptide to Zn, pH 6.8, 37 °C) induced assembly of oat peptides, improved pancreatic lipase (PL) inhibitory activity by 30.4-36.8 % and anti-hydrolysis ability against intestinal proteases by 26.5-38.2 %; meanwhile, the peptide-Zn complex drastically reduced the PL affinity to the substrate. Detailed mechanism analysis showed that the high hydrophobicity (276 of fluorescent intensity) and dense eutectic structure of peptide-Zn complexes caused the hard hydrolysis of complexed peptides by proteases; in particular, the neutralized surface charges (∼-3.6 mV) of complexes imparted the peptide-Zn complex high affinity towards PL (-22.3 mV) thus robust PL inhibitory activity. These findings deepened our understanding of the interaction of peptides with metal elements and set the groundwork for the enhancement and protection of bioactive peptides.
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Affiliation(s)
- Junping Zhang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Yingxue Tang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Saiping Zhou
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xiaoyu Yin
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xueying Zhuang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Yanan Ren
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China
| | - Xiangning Chen
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; Key Laboratory of Agricultural Product Processing and Quality Control of Ministry of Agriculture and Rural Affairs, Beijing University of Agriculture, Beijing 102206, China
| | - Junfeng Fan
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing 100083, China.
| | - Yanyan Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.
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6
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Zhang D, Rudjito RC, Pietiäinen S, Chang SC, Idström A, Evenäs L, Vilaplana F, Jiménez-Quero A. Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation. Food Chem 2023; 413:135660. [PMID: 36787668 DOI: 10.1016/j.foodchem.2023.135660] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 01/27/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
The intake of dietary fibers is related with important benefits for human health. We produced two different arabinoxylan fibers with (FAX) and without ferulic acid linked (AX), 12.5 and 0.1 mg g-1 of ferulic acid respectively, by subcritical water extraction of wheat bran. Both FAX and AX fibers were used as supplement in bread production, while non-supplemented bread was used as control. Through an enzymatic deconstruction process we investigated the effect of bread making on the fibers, the preservation of their molecular structure (A/X ratio of 0.13 and Mw of 105 Da) and the interaction with other macromolecules in the bread. By mimicking the upper track digestion, we could confirm the non-digestability of the fibers and we used them for the fermentation with B. ovatus and B. adolescentis. The presence of AX fibers during fermentation showed specific substrate adaptation by the probiotic bacteria in correlation with its potential prebiotic effect.
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Affiliation(s)
- Dongming Zhang
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91, Stockholm, Sweden; Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 9, 000 14 Helsinki, Finland
| | - Reskandi C Rudjito
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91, Stockholm, Sweden.
| | - Solja Pietiäinen
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Almas Allé 5, 750 07 Uppsala, Sweden
| | - Shu-Chieh Chang
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91, Stockholm, Sweden
| | - Alexander Idström
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96, Gothenburg, Sweden
| | - Lars Evenäs
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, SE-412 96, Gothenburg, Sweden
| | - Francisco Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91, Stockholm, Sweden
| | - Amparo Jiménez-Quero
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, AlbaNova University Centre, SE-106 91, Stockholm, Sweden.
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7
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Binte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods 2023; 12:foods12071460. [PMID: 37048281 PMCID: PMC10094325 DOI: 10.3390/foods12071460] [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: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/14/2023] Open
Abstract
The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.
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Affiliation(s)
| | - Afsaneh Taheri
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Zawanah Abdol Rahim Yassin
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kai Feng Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand
| | - Suk Meng Goh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
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8
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The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Kłosok K, Welc-Stanowska R, Nawrocka A. Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103651] [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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10
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Krekora M, Nawrocka A. The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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11
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Zhang K, Kang Z, Zhao D, He M, Ning F. Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhimin Kang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Mengying He
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Fangjian Ning
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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12
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Yang Z, Xu D, Zhou H, Wu F, Xu X. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten. Int J Biol Macromol 2022; 212:517-526. [PMID: 35623461 DOI: 10.1016/j.ijbiomac.2022.05.144] [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: 03/09/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 11/05/2022]
Abstract
The effects of starch and gluten on the physicochemical properties of frozen dough were studied using reconstituted flour. The profiles of frozen dough were studied by Mixolab, rheometer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Results revealed that starch, rather than gluten, played a decisive role in mixing properties. The breakdown and aggregation of the gluten network structure as well as the formation of β-turns and β-sheets in the frozen dough would be aggravated by the freezing of wheat starch. Smaller wheat starch granules (B-Type granules) affected the secondary structure of gluten network more than larger granules (A-Type granules), resulting in greater rheological property changes. The viscoelastic properties and freezable water content of frozen dough were more influenced by the freezing of gluten.
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Affiliation(s)
- Zixuan Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Hongling Zhou
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Fengfeng Wu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.
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13
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Wang CC, Yang Z, Xing JJ, Guo XN, Zhu KX. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Fanari F, Carboni G, Desogus F, Grosso M, Wilhelm M. A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02799-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractRheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial and monovarietal durum wheat flours (Cappelli and Karalis). Rheological frequency sweep tests were carried out, and the Weak Gel model, whose parameters may be related to gluten network extension and strength, was applied. IR analysis mainly focused on the Amide III band, revealing significant variations in the gluten network. Compared to the other varieties, Karalis semolina showed a higher amount of α-helices and a lower amount of β-sheets and random structures. Spectroscopic and rheological data were then correlated using Partial Least Squares regression (PLS) coupled with the Variable Importance in Projection (VIP) technique. The combined use of the techniques provided useful insights into the interplay among protein structures, gluten network features, and rheological properties. In detail, β-sheets and α-helices protein conformations were shown to significantly affect the gluten network's mechanical strength.
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15
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Nhouchi Z, Botosoa EP, Chèné C, Karoui R. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Wang CC, Yang Z, Xing JJ, Guo XN, Zhu KX. Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107008] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Nasabi M, Naderi B, Akbari M, Aktar T, Kieliszek M, Amini M. Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111826] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Zhang X, Li J, Zhao J, Mu M, Jia F, Wang Q, Liang Y, Wang J. Aggregative and structural properties of wheat gluten induced by pectin. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Iuga M, Mironeasa S. Use of Grape Peels By-Product for Wheat Pasta Manufacturing. PLANTS (BASEL, SWITZERLAND) 2021; 10:926. [PMID: 34066588 PMCID: PMC8148588 DOI: 10.3390/plants10050926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/21/2021] [Accepted: 05/04/2021] [Indexed: 05/05/2023]
Abstract
Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins' secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product's properties.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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20
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Krekora M, Miś A, Nawrocka A. Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103203] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106203] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Kłosok K, Welc R, Fornal E, Nawrocka A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021; 26:508. [PMID: 33478043 PMCID: PMC7835854 DOI: 10.3390/molecules26020508] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/12/2021] [Accepted: 01/16/2021] [Indexed: 11/17/2022] Open
Abstract
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.
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Affiliation(s)
- Konrad Kłosok
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
| | - Renata Welc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland;
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
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23
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Mansoldo FRP, Cardoso VDS, Neves Junior A, Cedrola SML, Maricato V, Rosa MDSS, Vermelho AB. Quantification of schizophyllan directly from the fermented broth by ATR-FTIR and PLS regression. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:5468-5475. [PMID: 33141124 DOI: 10.1039/d0ay01585g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Non-destructive methods that allow the quantification of bioproducts in a simple and quick manner during fermentation are extremely desirable from a practical point of view. Therefore, a 9 day fermentation experiment with Schizophyllum commune was carried out to investigate the possibility of using ATR-FTIR to quantify the schizophyllan biopolymer (SPG) directly from the culture medium. On each day, aliquots of the fermentation were taken, and the cell-free supernatant was analyzed by ATR-FTIR. The main objective of this step was to evaluate whether FTIR would be able to detect the appearance of specific peaks related to the production of SPG. The results of the PCA analysis showed that there was a reasonable separation of the days through the FTIR spectra. Then PCA-LDA was applied to the same dataset, which confirmed the formation of groups for each day of fermentation, after which, a calibration and test set was developed. Through a matrix generated by an experimental design with 2 factors and 5 levels, 25 samples were created with variations in the concentration of the culture medium and SPG. The ATR-FTIR spectra of this data set were modeled using PLS regression with backward selection of predictors. The results revealed that the amount of SPG produced can be quantified directly in the culture medium with excellent precision with R2CV = 0.951, R2P = 0.970, RMECV = 0.205 g, RMSEP = 0.170 g, RPDcv = 4.53 and RPDp = 5.88. The traditional method to quantify SPG is time consuming, requires several steps and uses solvents. In contrast, the method proposed in this work is a viable, faster, and a simpler alternative, which does not use reagents and does not require extensive pre-treatment of the samples.
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Affiliation(s)
- Felipe Raposo Passos Mansoldo
- Federal University of Rio de Janeiro (UFRJ), Institute of Microbiology Paulo de Góes, BIOINOVAR - Biocatalysis, Bioproducts and Bioenergy, Rio de Janeiro, Brazil.
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24
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Dai Q, Ren N, Ning P, Ma L, Guo Z, Xie L, Yang J, Cai Y. Inorganic flocculant for sludge treatment: Characterization, sludge properties, interaction mechanisms and heavy metals variations. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 275:111255. [PMID: 32841793 DOI: 10.1016/j.jenvman.2020.111255] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 06/17/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
As an industrial waste, phosphogypsum was modified to produce flocculant for sludge dewatering. In this paper, characteristics of flocculant, properties of treated sludge, and interactions of sludge and flocculant were investigated. Results suggested that after modification, flocculant showed a positive electrical property and a porous structure. Besides, larger sludge flocs formed in treated sludge showed a higher settleability and filterability. Flocculant could narrow sludge colloid network by compressing its Electrical double-layer due to the presence of CaSO4. With potential change, the electronegative colloidal network cracked quickly and released sludge particles, active groups, unstable heavy metals and 82.91% of bound water. Moreover, porous adsorption between sludge particles and flocculant was found under molecular electrostatic potential and Van Der Waals force caused by flocculant addition. After modification, shear modulus of CaSO4, SiO2 and Al2O3 in modified phosphogypsum increased by 21%, 23% and 17%, respectively. This provided a strong skeleton support for sludge particles, which is significant to sludge dewatering. Particularly, through chelation, adsorption and rolling-sweeping process, risk level of unstable heavy metals excepting Cu in sludge filter cake was largely weakened. Immobilized rate of risky heavy metals was 23.96% (CdF1/F2), 39.92% (CrF1), 11.11% (PbF1/F2), 21.21% (ZnF1), 35.49% (NiF1/F2), and 78.61% (AsF1/F2), respectively. Therefore, this study provided significant insight for developing efficient method to promote bound water removal from sludge, and to stabilize risky heavy metals in sludge.
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Affiliation(s)
- Quxiu Dai
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Nanqi Ren
- State Key Laboratory of Urban Water Resources and Environment, School of Environment, Harbin Institute of Technology, 150090, China
| | - Ping Ning
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China.
| | - Liping Ma
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Zhiying Guo
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Longgui Xie
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
| | - Jie Yang
- College of Resources and Environment, Chengdu University of Information Technology, Chengdu, 610225, Sichuan, China
| | - Yingying Cai
- Faculty of Environmental Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, Yunnan, China
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25
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Liu N, Ma S, Wang Z, Li L, Zheng X, Wang X. Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ning Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xueling Zheng
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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26
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27
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Miś A, Krekora M, Niewiadomski Z, Dziki D, Nawrocka A. Water redistribution between model bread dough components during mixing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102961] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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Yu W, Xu D, Zhang H, Guo L, Hong T, Zhang W, Jin Y, Xu X. Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105591] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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30
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Nawrocka A, Krekora M, Niewiadomski Z, Szymańska-Chargot M, Krawęcka A, Sobota A, Miś A. Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108959] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Tudorache M, McDonald JL, Bordenave N. Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers. Food Funct 2020; 11:5866-5874. [DOI: 10.1039/d0fo01200a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.
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Affiliation(s)
- Mihaela Tudorache
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
| | - Jean-Luc McDonald
- School of Nutrition Sciences
- Faculty of Health Sciences
- University of Ottawa
- Canada
| | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences
- Faculty of Sciences
- University of Ottawa
- Canada
- School of Nutrition Sciences
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32
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Zhan J, Ma S, Wang X, Li L, Zheng X. Effect of baked wheat germ on gluten protein network in steamed bread dough. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14200] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jing Zhan
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Sen Ma
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Xiao‐Xi Wang
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Li Li
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
| | - Xue‐ling Zheng
- College of Grain Oil and Food Science Henan University of Technology Zhengzhou 450001 China
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33
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Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study. Journal of Food Science and Technology 2019; 56:1316-1327. [PMID: 30956311 PMCID: PMC6423174 DOI: 10.1007/s13197-019-03602-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 12/02/2022]
Abstract
Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough compared to that of soft wheat. The conformational aspects of proteins and starch were studied using Fourier transformed infrared spectroscopy (FT-IR). Doughs of soft wheat, rice, field bean, mixture of rice-field bean flour and the same mixture where a portion of rice flour underwent hydrothermal treatment were studied. The results show that viscous and viscoelastic components of gluten-free doughs were changed by supplementation of rice with field bean flour. Most of gluten-free doughs possessed a higher storage modulus in comparison with soft wheat dough. Analysis of FT-IR spectra in the amide I region conveyed to find the differences relative to soft wheat flour dough showed that in non-gluten doughs the increase in β-sheet content was observed at the expense of β-turns.
These results were confirmed by amide I deconvolution. Gluten-free doughs contained more β-sheet structure as compared to soft wheat dough and less β-turns inducing high structuralization level that characterized this type of dough matrix. Concerning starch, the supplementation with rice-field bean generated the reorganization of field bean and rice doughs starches approaching that of wheat dough.
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Affiliation(s)
- Awatif Fetouhi
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Leila Benatallah
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Abdallah Bouasla
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Marta Tomczyńska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology, Faculty of Agrobioengineering, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Mohammed Nasreddine Zidoune
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Agnieszka Sujak
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-933 Lublin, Poland
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Sartori T, Feltre G, do Amaral Sobral PJ, da Cunha RL, Menegalli FC. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: Effect of glycerol as plasticizer. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.09.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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35
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36
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Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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37
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Nawrocka A, Krekora M, Niewiadomski Z, Miś A. FTIR studies of gluten matrix dehydration after fibre polysaccharide addition. Food Chem 2018; 252:198-206. [PMID: 29478532 DOI: 10.1016/j.foodchem.2018.01.110] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/15/2017] [Accepted: 01/15/2018] [Indexed: 10/18/2022]
Abstract
FTIR spectroscopy was used to determine changes in secondary structure, as well as water state, in gluten and model doughs supplemented by four fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin). The gluten and model doughs were obtained from commercially available wheat gluten and model flour, respectively. The polysaccharides were used in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the FTIR spectra indicated that polysaccharides could be divided into two groups: first - microcrystalline cellulose and inulin, second - apple and citrus pectins that induced opposite structural changes. Changes in secondary structure concern mainly β-sheets and β-turns that form aggregated β-structures, suggesting dehydration of the gluten matrix as a result of competition for water between gluten proteins and polysaccharides. Moreover, the positive band at ca. 1226 cm-1 in the spectra of pectin-modified samples indicates formation of 'ether' type hydrogen bonds between gluten proteins and pectins.
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Affiliation(s)
- Agnieszka Nawrocka
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Magdalena Krekora
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Zbigniew Niewiadomski
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Antoni Miś
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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38
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Gül H, Şen H. Effects of pomegranate seed flour on dough rheology and bread quality. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1327461] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Hülya Gül
- Engineering Faculty, Food Engineering Department, Süleyman Demirel University, Isparta, Turkey
| | - Hicran Şen
- Engineering Faculty, Food Engineering Department, Süleyman Demirel University, Isparta, Turkey
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