1
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Liang Y, Zhu X, Liu H, Wang J, He B, Wang J. Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles. Food Chem X 2024; 21:101229. [PMID: 38406761 PMCID: PMC10884818 DOI: 10.1016/j.fochx.2024.101229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 02/01/2024] [Accepted: 02/12/2024] [Indexed: 02/27/2024] Open
Abstract
In this study, the mechanisms by which sanxan protected the quality of salt-free frozen-cooked noodles (SFFCNs) were investigated, with a focus on the composition and structural properties of gluten. The results showed that sanxan facilitated the formation of glutenin macropolymer and maintained the stabilization of glutenin subunits in freeze-thaw cycles (FTs). In terms of protein structure, sanxan weakened the disruption of secondary structure caused by FTs and increased the proportion of gauche-gauche-gauche (g-g-g) conformations in the disulfide (S-S) bonds bridge conformation. Simultaneously, sanxan reduced the exposure degree of tryptophan (Trp) and tyrosine (Tyr) residues on the protein surface. Moreover, the intermolecular interaction forces indicated that sanxan inhibited S-S bonds breakage and enhanced the intermolecular crosslinking of gluten through ion interactions, which was crucial for improving the stability of gluten. This study provides a more comprehensive theoretical basis for the role of sanxan in improving the quality of SFFCNs.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiuling Zhu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
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2
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Rheological properties of wheat dough mediated by low-sodium salt. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Liang Y, Liu H, Li K, Liu M, Zhang X, Wu X, Chen S, He B, Wang J. Effect of sanxan gel on the quality of salt-free noodles during cooking. J Food Sci 2023; 88:1790-1799. [PMID: 36965112 DOI: 10.1111/1750-3841.16511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 01/27/2023] [Accepted: 02/08/2023] [Indexed: 03/27/2023]
Abstract
The effect and mechanism of sanxan on the quality of salt-free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non-added noodles (blank group, BG) and 1.5% salt-containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k1 and C∞ values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.
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Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Kaifang Li
- Zhengzhou Synear Food Co., Ltd., Zhengzhou, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Shihua Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
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4
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Zhang X, Tian Y, Xing J, Wang Q, Liang Y, Wang J. Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths. Food Chem 2023; 417:135902. [PMID: 36906944 DOI: 10.1016/j.foodchem.2023.135902] [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: 06/28/2022] [Revised: 01/08/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Konjac glucomannan (KGM) can act as a food additive to improve the quality of dough. The effects of KGM on the aggregation patterns and structural properties of weak, middle, and strong gluten were studied. We found that with a higher proportion of KGM substitution (10%), the aggregation energy of middle and strong gluten became lower than the control samples, while exceeding the control for weak gluten. With 10% KGM, aggregation of glutenin macropolymer (GMP) was enhanced for weak gluten, but suppressed for middle and strong gluten. The α-helix transferred to β-sheet in weak, but caused more random-coil structures for middle and strong gluten induced by 10% KGM. With 10% KGM, the network for weak gluten became more continuous, but severely disrupted for middle and strong gluten. Thus, KGM has distinct effects on weak, middle, and strong gluten, which related to the alteration of gluten secondary structures and GMP aggregation pattern.
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Affiliation(s)
- Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Yu Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinjin Xing
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
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5
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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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6
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Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour. Gels 2023; 9:gels9020073. [PMID: 36826243 PMCID: PMC9957154 DOI: 10.3390/gels9020073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/07/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the quality properties of products. In this study, the physicochemical properties, processing characteristics, and structures of mixed powders and their corresponding doughs with different PF content (0%, 10%, 20%, 30%, 40%, 60%, 80%, and 100%) were investigated. The addition of PF dramatically increased the fiber content from 0.09 to 1.10 g·kg-1 but diluted the protein in wheat flour. The peak and final viscosity of mixed powders decreased (from 5111.00 to 1806.33 cP and 5195.33 to 2135.33 cP, respectively) with an increase in PF fraction. The incorporation of PF significantly increased gelatinization temperature. The rapidly digestible starch decreased from 30.48% to 19.67%, and resistant starch increased from 16.93% to 41.84% when the PF content increased from 0% to 100%. The water absorption, stability time, and development time decreased with an increase in PF levels. The G' and G″ of the dough decreased as the addition amount of PF increased, while tan δ presented a complex change tendency. Due to the decrease in protein content in the mixed powders, the addition of PF in wheat flour notably decreased the Hm values of doughs and total carbon dioxide volume produced during fermentation. Additionally, the SH and S-S contents decreased with an increase in PF fraction. Scanning electron microscopy results showed that when the PF content reached up to 80%, a poor and discontinuous gluten framework was formed in the dough. Results showed that PF affected the processing characteristics and gluten structures of wheat dough and was related to the interaction or competition for water molecules between protein and starch, as well as potato starch and wheat starch. Thus, the results of the present study can provide insights into the optimal level of addition of PF during the development of potato-based food products.
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7
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Zhang X, Tian Y, Mu M, Hao Z, Zhang J, Wang Q, Liang Y, Wang J. Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103568] [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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8
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Pashaei M, Zare L, Khalili Sadrabad E, Hosseini Sharif Abad A, Mollakhalili-Meybodi N, Abedi AS. The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4141-4151. [PMID: 36193481 PMCID: PMC9525553 DOI: 10.1007/s13197-021-05263-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 05/31/2023]
Abstract
Increased consumption of sodium is considered as the leading cause of cardiovascular disease and hypertension. Processed foods like bakery products are considered as the main source of sodium intake. Regarding the high consumption ratio of wheat bread, it is counted as the main contributor of sodium intake by the European food Safety Authorization and World Health Organization. Consequently, its salt reduction is considerably important to postpone adverse effects induced by sodium. Salt is used in wheat bread as a technological and sensory improver. Different salt reduction strategies (e.g. sodium free mineral salts, hollow salts, uneven salt distribution, amino acids and plant based salt boosters) had been assessed to reduce the sodium content in wheat bread. Despite their potential efficiency to partially imitate the technological and sensorial characteristics of salt in wheat breads, challenges also existed which may restrict their consumption level. Considering the importance of wheat bread in our daily diet, its high sodium content and the critical role of salt in its technological characteristics this study is aimed to review the influence of different salt reduction strategies in wheat bread from technological perspective.
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Affiliation(s)
- Mitra Pashaei
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Zare
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Elham Khalili Sadrabad
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | | | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Abdol-Samad Abedi
- Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, 46, West Arghavan St., Farahzadi Blvd., ShahrakQods, P.O. Box 19395-4741, Tehran, 1981619573 Iran
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9
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Ferrari GT, Proserpio C, Stragliotto LK, Boff JM, Pagliarini E, Oliveira VRD. Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Tan H, Tan T, Easa AM. The Use of Salt Substitutes to replace Sodium Chloride in Food Products: A Review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16075] [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)
- Hui‐Ling Tan
- School of Hospitality and Service Management Sunway Universiti 47500 Petaling Jaya Selangor Malaysia
| | - Thuan‐Chew Tan
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
- Renewable Biomass Transformation Cluster School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia, 11800 USM Penang Malaysia
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11
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Yang L, Wang S, Zhang H, Du C, Li S, Yang J. Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Yang L, Wang S, Li S, Zhao G, Du C. Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies. Gels 2022; 8:gels8070429. [PMID: 35877514 PMCID: PMC9315577 DOI: 10.3390/gels8070429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022] Open
Abstract
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.
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Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China;
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
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13
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Pashaei M, Mollakhalili‐Meybodi N, Sadeghizadeh J, Mirmoghtadaei L, Fallahzadeh H, Arab M. Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride. Food Sci Nutr 2022; 10:3282-3292. [PMID: 36249970 PMCID: PMC9548358 DOI: 10.1002/fsn3.2917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/05/2022] Open
Abstract
Rheological, physicochemical, textural, and sensory characteristics of wheat bread prepared by potassium chloride (KCl) substitution of sodium chloride (NaCl) at different ratio (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) in the presence of two different fermentation types (Saccharomyces cerevisiae yeast starter (YSF) and mixed fermentation based on sourdough (MFSD)) were investigated. Considering the results obtained at this study, the technological characteristics change through KCl substitution ratio which depends on the type of fermentation. In other words, the enhanced activity of microflora in MFSD‐fermented samples and decreased activity of yeast in YSF‐fermented ones have been found by increasing the ratio of KCl incorporation level. Despite the increased activity of starter microflora in MFSD‐fermented samples through increasing the KCl incorporation level, the lowest specific volume (p < .05) is found in SD50 (containing 50%w/w KCl in the presence of MFSD) with a quantity equal to 1.71 ± 0.47 cm3/g confirming its inability to restore gases. No significant difference has been found in KCl substitution levels up to 20%w/w in YSF‐fermented samples (Y20) with control (p ≥ .05). The lowest crumb lightness (L*) (65.27 ± 0.12), highest cohesiveness (1.31 ± 0.07 mm), and springiness (0.76 ± 0.01) is also found in Y20. Considering sensory characteristics perception, no significant difference has been found in textural characteristics perception of Y10 and Y20 containing KCl at 10%w/w and 20% w/w, respectively, in the presence of YSF with control sample (Y). The overall acceptability is also found to be more influenced by texture perception(r = 0.827, p < .00).
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Affiliation(s)
- Mitra Pashaei
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Neda Mollakhalili‐Meybodi
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
- Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Jalal Sadeghizadeh
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Leila Mirmoghtadaei
- Department of Food Science and Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Sciences Tehran Iran
| | - Hossein Fallahzadeh
- Departments of biostatistics and Epidemiology School of Public Health Center for Healthcare Data Modeling Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Masoumeh Arab
- Department of food science and technology School of public health Shahid Sadoughi University of Medical Sciences Yazd Iran
- Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
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14
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Wang X, Liang Y, Wang Q, Chen Y, Liu H, Wang J. Low-sodium salt mediated aggregation behavior of gluten in wheat dough. Int J Biol Macromol 2022; 205:231-239. [PMID: 35189171 DOI: 10.1016/j.ijbiomac.2022.02.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/07/2022] [Accepted: 02/15/2022] [Indexed: 11/26/2022]
Abstract
Reducing sodium in foods has attracted the attention of consumers, it is therefore necessary to explore sodium alternatives (i.e., low-sodium salt). However, the mechanism of low-sodium salt on gluten in dough remains unclear. Effect of low-sodium salt on the aggregation behaviors of gluten in dough was investigated and compared with those with NaCl and KCl in this study. The results showed that low-sodium salt enhanced gluten strength and prolonged gluten aggregation time. Low-sodium salt decreased the content of SDS extractable protein under non-reducing conditions. Low-sodium salt changed the spatial conformation of gluten by reducing β-turn structure and increasing β-sheet structure. Confocal laser scanning microscopy images indicated that low-sodium salt promoted the formation of a larger and dense gluten network. In summary, this study showed that low-sodium salt promoted the aggregation of gluten in dough, and the change of gluten structure explained this aggregation mechanism. Its mode of action was similar to NaCl and KCl, which provided a theoretical basis for the study of sodium substitutes in flour products.
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Affiliation(s)
- Xiaohua Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yu Chen
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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15
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Sun J, Si X, Li T, Zhao J, Qian H, Li Y, Zhang H, Qi X, Wang L. The Influence of Water-Unextractable Arabinoxylan and Its Hydrolysates on the Aggregation and Structure of Gluten Proteins. Front Nutr 2022; 9:877135. [PMID: 35464022 PMCID: PMC9033236 DOI: 10.3389/fnut.2022.877135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 03/01/2022] [Indexed: 11/23/2022] Open
Abstract
This study aimed to investigate the influence of water-unextractable arabinoxylan (WUAX) and its hydrolysates on the aggregation and structure of gluten proteins and reveal the underlying mechanism. In this work, the WUAX was treated with enzymatic hydrolysis and the changes of their molecular weights and structures were analyzed. Meanwhile, the conformation and aggregation of gluten were determined by reversed-phase HPLC, FT-Raman spectroscopy, and confocal laser scanning microscopy. The results showed that the extra WUAX could impair the formation of high Mw glutenin subunits, and the enzymatic hydrolysis arabinoxylan (EAX) could induce the aggregation of gluten subunits. And, the gluten microstructure was destroyed by WUAX and improved by EAX. Besides, the interactions of WUAX and EAX with gluten molecules were different. In summary, these results indicated that enzymatic hydrolysis changed the physicochemical properties of arabinoxylan and affected the interaction between arabinoxylan and gluten proteins.
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Affiliation(s)
- Juan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Xiaojing Si
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou, 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, Wuxi, 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, Wuxi, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 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, Wuxi, China
- *Correspondence: Li Wang,
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16
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Marco ERD, Navarro JL, León AE, Steffolani ME. Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality. Int J Gastron Food Sci 2022; 27:100486. [PMID: 36568859 PMCID: PMC9760479 DOI: 10.1016/j.ijgfs.2022.100486] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 12/27/2022]
Abstract
High sodium intakes represent an important risk factor for hypertension, cardiovascular diseases and kidney diseases. Even during the current COVID-19 pandemic, hypertension was related to higher mortality rate in patients with coronavirus. Thus, it is necessary to apply strategies to reduce or replace sodium content in food most widely consumed, like bread. This work aimed at determining the sensorial potassium threshold when potassium chloride is used as a sodium chloride replacer in bread formulation, and at analyzing the effects of such replacement on the properties of dough and on the technological and sensorial quality of bread. A decrease was observed in dough rheological properties with NaCl reduction in the formulation. Sensorial potassium threshold was determined and KCl was used in bread formulation as a NaCl replacement up to 0.92% of the regular salt content (2%) undetected by its characteristic taste. NaCl reduction resulted in bread with lower specific volume, higher firmness, faster staling and clearer crust. KCl bread showed similar technological to 2% NaCl bread. Finally, it was possible to replace 50% of NaCl with KCl without reducing quality and consumer acceptability.
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Affiliation(s)
- Estefanía Rodriguez de Marco
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - José Luis Navarro
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Department of Biological Chemistry, Faculty of Agricultural Sciences, National University of Córdoba (UNC), Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de Alimentos (ICYTAC), CONICET-UNC, Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Department of Biological Chemistry, Faculty of Agricultural Sciences, National University of Córdoba (UNC), Valparaíso and Rogelio Martínez Avenue, 5000, Córdoba, Argentina,Corresponding author. Laboratorio de Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba. Av. Valparaíso s/n, Ciudad Universitaria, 5000, Córdoba, Argentina
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Araújo CIA, Sant'Anna LJ, Moreira EDS, Paula MCD, Della Lucia SM, Carvalho RVD, Saraiva SH, Lima RM, Lima Filho T. How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits? Food Res Int 2021; 150:110798. [PMID: 34865813 DOI: 10.1016/j.foodres.2021.110798] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 10/15/2021] [Accepted: 10/28/2021] [Indexed: 01/16/2023]
Abstract
Excessive sodium consumption is a worldwide public health concern. The substitution of sodium chloride (NaCl) for potassium chloride (KCl) has been adopted to reduce the sodium concentration in processed foods. The challenge is to make this substitution without affecting the sensory acceptance of foods. In this context, the objective was to determine from which concentrations the replacement of NaCl by KCl results in reduced acceptance (compromised acceptance threshold - CAT) and begins the sensory rejection (hedonic rejection threshold - HRT) of cracker-type biscuits. Using the hedonic thresholds methodology (HTM) by varying a stimulus, CAT and HRT were determined for the concentration of NaCl in crackers and, by varying two stimuli, CAT and HRT, for replacing NaCl with KCl in crackers were determined. Without the addition of KCl, the reduction in acceptance started to occur by reducing the NaCl content by around 60% (from 1.81% to 0.73%); and sensory rejection began to appear by reducing the NaCl content by approximately 93% (1.81% to 0.13%). Reduction in the acceptance started to occur by lowering the NaCl content by around 78% (from 1.81% to 0.397%), with the addition of 0.896% KCl. In addition, by adding KCl, it was possible to reduce 100% NaCl without sensory rejection of the crackers. With these results, cracker industries can reduce the sodium content of their products, contributing to the reduction of population salt intake.
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Affiliation(s)
- Cirila Ionara Almeida Araújo
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Laudiane Justo Sant'Anna
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Eduardo da Silva Moreira
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Matheus Custódio de Paula
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Raquel Viera de Carvalho
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Sérgio Henriques Saraiva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil
| | - Rondinelli Moulin Lima
- Centro de Tecnologia Mineral - Núcleo Regional do Espírito Santo, Rodovia 482 - km 5, Morro Grande, s/n, P.O. Box 737, Zip Code 29311-970, Cachoeiro de Itapemirim, ES, Brazil
| | - Tarcísio Lima Filho
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil.
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18
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Wang X, Liang Y, Wang Q, Zhang X, Wang J. Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103371] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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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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20
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Chen F, Ma Z, Yang Y, Tan B, Ren L, Liu X, Bian X, Wang B, Guo X, Yang J, Zhang N. Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Zhan‐qian Ma
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing100037China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Bing Wang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Xiao‐xue Guo
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Jing Yang
- School of Food Engineering Harbin University of Commerce Harbin150076China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin150076China
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21
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Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Nowadays, the dietary sodium chloride intake is higher than the daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading to cardiovascular diseases. Cereal products, and in particular bread, are the main source of salt in human diet. However, salt is a critical ingredient in bread making, and its reduction can have a negative impact on bread quality. This review focuses on physiological role of sodium chloride, its effect on the human body and legislative recommendations on its consumption. Moreover, it presents sodium chloride effects on the bread making from the technological and sensory point of view and presents different options for salt reduction in foods focusing on bakery products. It may be concluded that salt reduction in bread making while maintaining dough rheological properties, yeast fermentation rate, bread quality through its loaf volume, color, textural properties, sensory characteristics is difficult to be achieved due to sodium chloride’s multifunctional role in the bread-making process. Several strategies have been discussed, focusing on sodium chloride replacement with other type of salts, dry sourdough and flavor enhancers.
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22
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Chemical modifications and their effects on gluten protein: An extensive review. Food Chem 2020; 343:128398. [PMID: 33268180 DOI: 10.1016/j.foodchem.2020.128398] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/28/2020] [Accepted: 10/11/2020] [Indexed: 12/21/2022]
Abstract
Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification effects. Therefore, chemical modification of gluten can be mainly conducted via acylation, glycosylation, phosphorylation, and deamidation. The present review investigated the impact of different chemical compounds on conformations of gluten and its subunits. Moreover, their effects on the physico-chemical, morphological, and rheological properties of gluten and their subunits were studied. This allows for the use of gluten for a variety of purposes in the food and non-food industry.
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23
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Cao Y, Zhang M, Dong S, Guo P, Li H. Impact of potato pulp on the processing characteristics and gluten structures of wheat flour dough. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14473] [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)
- Yanfei Cao
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Min Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Shuang Dong
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Peng Guo
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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24
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Wang Y, Shen Y, Qi G, Li Y, Sun XS, Qiu D, Li Y. Formation and physicochemical properties of amyloid fibrils from soy protein. Int J Biol Macromol 2020; 149:609-616. [DOI: 10.1016/j.ijbiomac.2020.01.258] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 01/24/2020] [Accepted: 01/25/2020] [Indexed: 12/20/2022]
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25
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Chen G, Hu R, Li Y. Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten. Food Chem X 2020; 5:100075. [PMID: 31891157 PMCID: PMC6928305 DOI: 10.1016/j.fochx.2019.100075] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 11/22/2019] [Accepted: 12/11/2019] [Indexed: 12/01/2022] Open
Abstract
KHCO3 enhanced the macromolecular polymerization of wheat gluten. KHCO3 increased the content of β-sheet structure in gluten. Non-redox reaction may induce the increase of free SH group in gluten. Adding KHCO3 didn’t adversely affect baking and sensory properties of cookies.
Baking soda (NaHCO3) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products. This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-uses in comparison with control samples prepared with NaHCO3 and explore the changes of physicochemical and conformation properties of soft wheat gluten during the process. Dough rheological measurements demonstrated that addition of KHCO3 reduced dough stickiness, and adding KHCO3 achieved similar dough and baking performances as using NaHCO3, which were partially attributed to the decrease of gliadin to glutenin ratio, changes of secondary structure, and intensive aggregation of gluten by introducing KHCO3. Cookie sensory attributes were also not adversely affected by using KHCO3. Therefore, partially replacing NaHCO3 with KHCO3 in cookie products can be an effective approach for sodium reduction.
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26
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Cao Y, Yang Z, Zhang H, Guo P, Dong S, Li H. Influence of potato pulp on gluten network structure in wheat dough and steamed bread. Cereal Chem 2019. [DOI: 10.1002/cche.10238] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yanfei Cao
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Zhe Yang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Haijing Zhang
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Peng Guo
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Shuang Dong
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
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