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Xia R, Xu T, Ge F, Sun Y, Wang Z, Cheng W, Wu D, Xia X, Yang P, Tang X. New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch. Food Chem 2024; 457:140061. [PMID: 38901334 DOI: 10.1016/j.foodchem.2024.140061] [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: 04/03/2024] [Revised: 06/08/2024] [Accepted: 06/09/2024] [Indexed: 06/22/2024]
Abstract
Freeze-drying (FD) and cryo-milling (CM) are common methods for preparing powder gelatinized starch samples. This study investigates the structural characterization of raw/gelatinized maize starches and digestibility after FD/CM processes to elucidate their effect on starch digestibility determination. Results showed that FD slightly increased digestibility, while higher initial glucose content in CM samples, especially for gelatinized samples. Only FD retained the granular morphology and relative crystallinity (RC), while gelatinized-FD decreased RC by 75%. CM decreased RC by 12%, while gelatinized-CM decreased it by 97%. Combined with short-range and chain structural results, FD tended to disrupt internal connected chains through volume stress, while CM cleaved glycosidic bonds in external chain. Stretched chains in gelatinized starch promoted the breakage of chains during shearing and their efficient binding with digestive enzymes. These findings would provide a basis for pre-treatment of powder samples and processes of starch- rich foods.
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Affiliation(s)
- Ruhui Xia
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tongtong Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Fei Ge
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yue Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xifeng Xia
- Center of Analytical Facilities of Nanjing University Science and Technology, Nanjing 210094, China
| | - Peiqiang Yang
- Suzhou Niumag Analytical Instrument Corporation, Suzhou 215151, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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2
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Zhou Y, Zhao J, Guo J, Lian X, Wang H. Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin. Foods 2023; 12:foods12020414. [PMID: 36673506 PMCID: PMC9857419 DOI: 10.3390/foods12020414] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough. In this paper, the disulfide bond contents of ASG were determined. ASG was mixed and retrograded with five kinds of amylopectins from the above-mentioned botanical sources, and a possible pathway of disulfide bond formation in ASGs by amylopectin addition was proposed through molecular weight, chain length distribution, FT-IR, 13C solid-state NMR and XRD analyses. The results showed that when wheat, maize, cassava, mung bean and sweet potato amylopectins were mixed with ASG, the disulfide bond contents of alkali-soluble glutenin increased from 0.04 to 0.31, 0.24, 0.08, 0.18 and 0.29 μmol/g, respectively. However, after cold storage, they changed to 0.55, 0.16, 0.26, 0.07 and 0.19 μmol/g, respectively. The addition of wheat amylopectin promoted the most significant disulfide bond formation of ASG. Hydroxyproline only existed in the wheat amylopectin, indicating that it had an important effect on the disulfide bond formation of ASG. Glutathione disulfides were present, as mung bean and sweet potato amylopectin were mixed with ASG, and they were reduced during cold storage. Positive/negative correlations between the peak intensity of the angles at 2θ = 20°/23° and the disulfide bond contents of ASG existed. The high content of hydroxyproline could be used as a marker for breeding high-quality wheat.
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Affiliation(s)
- Yu Zhou
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinjin Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Junjie Guo
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Correspondence: ; Tel.: +86-13-312101772; Fax: +86-22-26686254
| | - Huaiwen Wang
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China
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3
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Nowacka-Perrin A, Steglich T, Topgaard D, Bernin D. In situ 13 C solid-state polarization transfer NMR to follow starch transformations in food. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:671-677. [PMID: 35094442 DOI: 10.1002/mrc.5253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13 C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments-the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13 C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13 C chemical shift. In conjunction with 1 H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.
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Affiliation(s)
| | - Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Structure and Material Design, Gothenburg, Sweden
| | | | - Diana Bernin
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
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4
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Jung H, Yoon WB, Matsukawa S. Effect of moisture uptake on the texture of dried laver Porphyra. (Nori) studied by mechanical characterization and NMR measurements. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Xijun L, Zuo Y, Jiang R, Yang L, Kang Z, Zhao Z. Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua. STARCH-STARKE 2020. [DOI: 10.1002/star.201900210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Lian Xijun
- Tianjin Key Laboratory of Food BiotechnologySchool of Biotechnology and Food ScienceTianjin University of Commerce Tianjin 300134 P. R. China
| | - Yanxin Zuo
- Tianjin Key Laboratory of Food BiotechnologySchool of Biotechnology and Food ScienceTianjin University of Commerce Tianjin 300134 P. R. China
| | - Rongxia Jiang
- Tianjin Key Laboratory of Food BiotechnologySchool of Biotechnology and Food ScienceTianjin University of Commerce Tianjin 300134 P. R. China
| | - Lu Yang
- Tianjin Key Laboratory of Food BiotechnologySchool of Biotechnology and Food ScienceTianjin University of Commerce Tianjin 300134 P. R. China
| | - Zonghua Kang
- Tianjin Gui Faxiang 18th Street Fried Mahua Food Co., Ltd. Tianjin 300222 P. R. China
| | - Zheng Zhao
- Tianjin Gui Faxiang 18th Street Fried Mahua Food Co., Ltd. Tianjin 300222 P. R. China
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6
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Hopkins EJ, Newling B, Hucl P, Scanlon MG, Nickerson MT. Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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8
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Sergeyev IV, Bahri S, Day LA, McDermott AE. Pf1 bacteriophage hydration by magic angle spinning solid-state NMR. J Chem Phys 2015; 141:22D533. [PMID: 25494804 DOI: 10.1063/1.4903230] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
High resolution two- and three-dimensional heteronuclear correlation spectroscopy ((1)H-(13)C, (1)H-(15)N, and (1)H-(13)C-(13)C HETCOR) has provided a detailed characterization of the internal and external hydration water of the Pf1 virion. This long and slender virion (2000 nm × 7 nm) contains highly stretched DNA within a capsid of small protein subunits, each only 46 amino acid residues. HETCOR cross-peaks have been unambiguously assigned to 25 amino acids, including most external residues 1-21 as well as residues 39-40 and 43-46 deep inside the virion. In addition, the deoxyribose rings of the DNA near the virion axis are in contact with water. The sets of cross-peaks to the DNA and to all 25 amino acid residues were from the same hydration water (1)H resonance; some of the assigned residues do not have exchangeable side-chain protons. A mapping of the contacts onto structural models indicates the presence of water "tunnels" through a highly hydrophobic region of the capsid. The present results significantly extend and modify results from a lower resolution study, and yield a comprehensive hydration surface map of Pf1. In addition, the internal water could be distinguished from external hydration water by means of paramagnetic relaxation enhancement. The internal water population may serve as a conveniently localized magnetization reservoir for structural studies.
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Affiliation(s)
- Ivan V Sergeyev
- Department of Chemistry, Columbia University, 3000 Broadway, New York, New York 10027, USA
| | - Salima Bahri
- Department of Chemistry, Columbia University, 3000 Broadway, New York, New York 10027, USA
| | - Loren A Day
- Public Health Research Institute, Rutgers University, 225 Warren St., Newark, New Jersey 07103, USA
| | - Ann E McDermott
- Department of Chemistry, Columbia University, 3000 Broadway, New York, New York 10027, USA
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9
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Change in molecular structure and dynamics of protein in milk protein concentrate powder upon ageing by solid-state carbon NMR. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Andrews J, Smit AM, Wijeyekoon S, McDonald B, Baroutian S, Gapes D. Application of hydrothermal treatment to affect the fermentability of Pinus radiata pulp mill effluent sludge. BIORESOURCE TECHNOLOGY 2014; 170:100-107. [PMID: 25125197 DOI: 10.1016/j.biortech.2014.07.037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/08/2014] [Accepted: 07/09/2014] [Indexed: 06/03/2023]
Abstract
A hybrid technique incorporating a wet oxidation stage and secondary fermentation step was used to process Pinus radiata pulp mill effluent sludge. The effect of hydrothermal oxidation at high temperature and pressure on the hydrolysis of constituents of the waste stream was studied. Biochemical acidogenic potential assays were conducted to assess acid production resulting from anaerobic hydrolysis of the wet oxidised hydrolysate under acidogenic conditions. Significant degradation of the lignin, hemicellulose, suspended solids, carbohydrates and extractives were observed with wet oxidation. In contrast, cellulose showed resistance to degradation under the experimental conditions. Extensive degradation of biologically inhibitory compounds by wet oxidation did not show a beneficial impact on the acidogenic or methanogenic potential compared to untreated samples.
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Affiliation(s)
- John Andrews
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand.
| | - Anne-Marie Smit
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand
| | - Suren Wijeyekoon
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand
| | - Ben McDonald
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand
| | - Saeid Baroutian
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand; Department of Chemical & Material Engineering, Faculty of Engineering, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Daniel Gapes
- Scion. Te Papa Tipu Innovation Park, 49 Sala Street, Rotorua 3046, New Zealand
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11
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Zhu L, Gu Q, Sun P, Chen W, Wang X, Xue G. Characterization of the mobility and reactivity of water molecules on TiO2 nanoparticles by 1H solid-state nuclear magnetic resonance. ACS APPLIED MATERIALS & INTERFACES 2013; 5:10352-10356. [PMID: 24060268 DOI: 10.1021/am403449j] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Understanding interfacial water behavior is essential to improving our understanding of the surface chemistry and interfacial properties of nanomaterials. Here using 1H solid-state nuclear magnetic resonance (1H SSNMR), we successfully monitored ligand exchange reaction between oleylamine (OLA) and adsorbed water on titanium dioxide nanoparticles (TiO2 NPs). Three different types of interfacial waters with different reactivities were distinguished. The mobility of the adsorbed water molecules was characterized by dipolar filtered 1H SSNMR. Our experimental results demonstrate that the adsorbed water can be categorized into three different layers: (i) rigid water species with restricted mobility closest to the surface of TiO2 NPs, (ii) less mobile water species weakly confined on TiO2 NPs, and (iii) water molecules with high mobility. Water in the third layer could be replaced by OLA, while water in the first and second layers remained intact. The finding that the interfacial water with the highest mobility has the strongest reactivity has guiding significance for tailoring the hydrophilic and hydrophobic properties of TiO2 NPs.
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Affiliation(s)
- Lili Zhu
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, The State Key Laboratory of Coordination Chemistry, Nanjing University , Nanjing 210093, P. R. Chin a
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12
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Zhu L, Wang X, Gu Q, Chen W, Sun P, Xue G. Confinement-Induced Deviation of Chain Mobility and Glass Transition Temperature for Polystyrene/Au Nanoparticles. Macromolecules 2013. [DOI: 10.1021/ma302643y] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lili Zhu
- Department of Polymer Science
and Engineering, The School of Chemistry and Chemical Engineering,
The State Key Laboratory of Coordination Chemistry, Nanjing University, Nanjing 210093, P. R. China
| | - Xiaoliang Wang
- Department of Polymer Science
and Engineering, The School of Chemistry and Chemical Engineering,
The State Key Laboratory of Coordination Chemistry, Nanjing University, Nanjing 210093, P. R. China
| | - Qiang Gu
- Department of Polymer Science
and Engineering, The School of Chemistry and Chemical Engineering,
The State Key Laboratory of Coordination Chemistry, Nanjing University, Nanjing 210093, P. R. China
| | - Wei Chen
- Department of Polymer Science
and Engineering, The School of Chemistry and Chemical Engineering,
The State Key Laboratory of Coordination Chemistry, Nanjing University, Nanjing 210093, P. R. China
| | - Pingchuan Sun
- Key Laboratory of Functional
Polymer Materials, Ministry of Education, Nankai University, Tianjin 300071, P. R. China
| | - Gi Xue
- Department of Polymer Science
and Engineering, The School of Chemistry and Chemical Engineering,
The State Key Laboratory of Coordination Chemistry, Nanjing University, Nanjing 210093, P. R. China
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13
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Loveday SM, Huang VT, Reid DS, Winger RJ. Water Dynamics in Fresh and Frozen Yeasted Dough. Crit Rev Food Sci Nutr 2012; 52:390-409. [DOI: 10.1080/10408398.2010.500265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Geppi M, Mollica G, Borsacchi S, Cappellozza S. Proton Spin−Lattice Relaxation in Silkworm Cocoons: Physisorbed Water and Serine Side-Chain Motions. J Phys Chem B 2010; 114:2586-92. [DOI: 10.1021/jp907843r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marco Geppi
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, 56126 Pisa, Italy, and CRA - Unità di Ricerca di Apicoltura e Bachicoltura di Bologna, sede di Padova, v. L. Eulero, 6a, 35143 Padova, Italy
| | - Giulia Mollica
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, 56126 Pisa, Italy, and CRA - Unità di Ricerca di Apicoltura e Bachicoltura di Bologna, sede di Padova, v. L. Eulero, 6a, 35143 Padova, Italy
| | - Silvia Borsacchi
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, 56126 Pisa, Italy, and CRA - Unità di Ricerca di Apicoltura e Bachicoltura di Bologna, sede di Padova, v. L. Eulero, 6a, 35143 Padova, Italy
| | - Silvia Cappellozza
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, via Risorgimento 35, 56126 Pisa, Italy, and CRA - Unità di Ricerca di Apicoltura e Bachicoltura di Bologna, sede di Padova, v. L. Eulero, 6a, 35143 Padova, Italy
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15
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Zhang X, Do MD. Plasticization and crosslinking effects of acetone–formaldehyde and tannin resins on wheat protein-based natural polymers. Carbohydr Res 2009; 344:1180-9. [DOI: 10.1016/j.carres.2009.03.028] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2009] [Revised: 03/30/2009] [Accepted: 03/31/2009] [Indexed: 11/30/2022]
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16
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Kurniawan L, Qiao GG, Zhang X. Formation of Wheat-Protein-Based Biomaterials through Polymer Grafting and Crosslinking Reactions to Introduce New Functional Properties. Macromol Biosci 2009; 9:93-101. [DOI: 10.1002/mabi.200800156] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Ducel V, Pouliquen D, Richard J, Boury F. 1H NMR relaxation studies of protein-polysaccharide mixtures. Int J Biol Macromol 2008; 43:359-66. [PMID: 18687356 DOI: 10.1016/j.ijbiomac.2008.07.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2007] [Revised: 07/09/2008] [Accepted: 07/10/2008] [Indexed: 11/20/2022]
Abstract
NMR water proton relaxation was used to characterize the structure of plant proteins and plant protein-polysaccharide mixtures in aqueous solutions. The method is based on the mobility determination of the water molecules in the biopolymer environment in solutions through relaxation time measurements. Differences of conformation between pea globulin and alpha gliadin seem to control the water molecules mobility in their environment. As deduced from the study of complexes, the electrostatic interactions may also play a major role in the water molecule motions. The phase separation induced under specific conditions seems to promote the translational diffusion of structured water molecules whereas the rotational motion was more restricted.
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Affiliation(s)
- V Ducel
- INSERM unité 646, Ingénierie de la Vectorisation Particulaire, 10 rue A. Boquel, 49100 Angers, France
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18
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Bertocchi F, Paci M. Applications of high-resolution solid-state NMR spectroscopy in food science. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9317-9327. [PMID: 18821771 DOI: 10.1021/jf8019776] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The principal applications of high-resolution solid-state NMR spectroscopy, in the field of food science, are reviewed, after a short general introduction, mainly focusing on the potential of these investigations, which are, today, routine tools for resolving technological problems. Selected examples of the applications in the field of food science of high-resolution solid-state NMR spectroscopy both in (13)C and in (1)H NMR particularly illustrative of the results obtainable are reported in some detail.
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Affiliation(s)
- Fabio Bertocchi
- Department of Chemical Science and Technology, University of Rome Tor Vergata, Rome, Italy
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19
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Zhang X, Gao D, Wu X, Xia K. Bulk plastic materials obtained from processing raw powders of renewable natural polymers via back pressure equal channel angular consolidation (BP-ECAC). Eur Polym J 2008. [DOI: 10.1016/j.eurpolymj.2007.12.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Kurniawan L, Qiao GG, Zhang X. Chemical Modification of Wheat Protein-Based Natural Polymers: Grafting and Cross-Linking Reactions with Poly(ethylene oxide) Diglycidyl Ether and Ethyl Diamine. Biomacromolecules 2007; 8:2909-15. [PMID: 17663528 DOI: 10.1021/bm0703719] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Mobile poly(ethylene oxide) diglycidyl ether (PEODGE) segments were chemically grafted onto a soluble wheat protein (WP), and different network structures were formed via coupling reactions with ethyl diamine (EDA) in different PEODGE/EDA (PE) ratios. When the PE ratio was 1:1, linear PEs were the predominant segments grafted onto WP chains and the whole WP-PEODGE-EDA (WPE) system was still soluble with an increased molecular weight. Reducing the amount of EDA in the systems produced insoluble cross-linked WPE networks. The broad distribution of network structures and chain mobility resulted in a broad glass transition for the WPE materials. However, the glass transition started at lower temperatures, and the materials became flexible at room temperature. The PE segments were present in all rigid, intermediate, and mobile phases in WPE networks, while the proportion of mobile WP chains was increased as a result of the plasticization effect from the mobile PE segments. The mobility of the most mobile component lipid was also restricted to some extent when forming the cross-linked WPE networks. The study demonstrated that the formation of different network structures with PE segments could significantly improve the flexibility of WP materials, vary the solubility, and modify the mechanical performance of WP-based natural polymer materials.
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Affiliation(s)
- Lusiana Kurniawan
- Polymer Science Group, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Victoria 3010, Australia
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21
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Lodi A, Tiziani S, Vodovotz Y. Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:5850-7. [PMID: 17579434 DOI: 10.1021/jf070636a] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Addition of raw ground almond has been shown to improve loaf quality (e.g., loaf specific volume) of soy bread. To better understand the effects of almond addition to soy bread and to follow these through storage, nuclear magnetic resonance spectroscopy relaxation times and cross-relaxation experiments were performed. Spin-spin relaxation times of water protons were similar for the two soy breads, and therefore changes of water interactions with the other components of the soy breads (with and without almond) were not considered to be major contributors to the differences in loaf quality observed between these breads. Additionally, T2 values of water protons were found to have a similar decreasing trend during storage, especially up to day 3, for all of the products studied. On the other hand, during storage, lipid proton relaxation times exhibited only small changes in wheat and regular soy bread, whereas the soy-almond bread showed a major decrease of lipid proton mobility in particular after day 3 and up to day 10. These findings may indicate that, after a few days of storage, the lipid fraction contributes to better plasticization of the soy bread with almond, which can affect acceptability and storage stability of the final product. Thus, the higher amount of lipids introduced in the almond-enriched soy bread is likely to be responsible for the improved loaf quality and may significantly affect shelf stability of the soy-containing product.
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Affiliation(s)
- Alessia Lodi
- Department of Food Science and Technology, Parker Food Science and Technology Building, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA
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22
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Zhang X, Do MD, Bilyk A. Chemical Modification of Wheat-Protein-Based Natural Polymers: Formation of Polymer Networks with Alkoxysilanes To Modify Molecular Motions and Enhance the Material Performance. Biomacromolecules 2007; 8:1881-9. [PMID: 17511502 DOI: 10.1021/bm070290c] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The mechanical performance of plasticized wheat gluten (WG) materials was significantly modified through the formation of different chemical and network structures with alkoxysilanes. The epoxy-functionalized alkoxysilanes were grafted to segments of WG, and then the condensation reactions between alkoxysilane segments occurred during thermal processing to form WG-siloxane networks. The mechanical properties and molecular motions of the networks were dependent on the amount and type of alkoxysilanes applied. A lower amount of alkoxysilanes caused the alkoxysilane molecules to predominately graft onto WG chains without forming linkages between WG segments, which produced an additional plasticizing effect on the WG systems with a longer elongation value and weaker tensile strength at relative humidity (RH) = 50% as compared to the WG system. However, such grafting improved the hydrostability of the materials and generated an improvement in tensile strength at RH = 85%. Increasing the amount of alkoxysilanes in the systems led to the formation of cross-linked WG-siloxane networks via linkages between alkoxysilane segments. Remarkable strength improvement was obtained for the networks with elongation values still higher than the original plasticized WG due to the flexible nature of the siloxane components. A more significant strength improvement was obtained for the WG-SiA systems at both RH = 50% and 85%, where SiA could form three-dimensional networks from siloxane condensation and generate highly cross-linked network structures with relatively low mobility. For WG-SiB systems, SiB could only form linear linkages, and the higher mobility of the SiB phase caused the systems to display a lower strength improvement with a longer elongation value.
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Affiliation(s)
- Xiaoqing Zhang
- CSIRO Manufacturing and Materials Technology, Private Bag 33, Clayton South MDC, Clayton South, Victoria 3169, Australia.
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Zhang X, Do MD, Dean K, Hoobin P, Burgar IM. Wheat-Gluten-Based Natural Polymer Nanoparticle Composites. Biomacromolecules 2007; 8:345-53. [PMID: 17291057 DOI: 10.1021/bm060929x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A series of wheat-gluten-based nanocomposites were produced by dispersing Cloisite-30B nanoclay particles into plasticized wheat gluten systems under thermal processing conditions. The exfoliation of the nanoparticles as confirmed by wide-angle X-ray diffraction and transmission electron microscopy has resulted in significant enhancement of the mechanical properties for both deamidated proteins and vital gluten systems under 50% relative humidity (RH). Such strength improvement was also pronounced for wheat gluten (WG) systems under a high humidity condition (RH = 85%). A similar level of further strength enhancement was obtained for the WG systems that had been strengthened by blending with poly(vinyl alcohol) (PVA) and cross-linking with glyoxal. Although the nanoclay modifier, a quaternary ammonium, caused an additional plasticization to the materials, the interactions between the gluten matrix and the nanoparticles were predominant in all of these nanocomposites. A solid-state NMR study indicated that the polymer matrix in all of these nanocomposites displayed a wide distribution of chain mobilities at a molecular level (less than 1 nm). The interactions between the nanoparticles and the natural polymer matrix resulted in motional restriction for all components in the mobile phases including lipid, plasticizers, and plasticized components, although no significant influence from the nanoparticles was obtained in the mobility of the rigid phases (unplasticized components). On a scale of 20-30 nm, the deamidated protein systems tended to be homogeneous. The small domain size of the matrix resulted in modifications of the spin-lattice relaxation of these systems via spin diffusion. The residual starch seemed to remain in a relatively larger domain size in WG systems. The nanoparticles could enhance the miscibility between the starch and the other components in the WG nanocomposite, but such miscibility enhancement did not occur in the WG/PVA blend and the cross-linked system. These polymer matrixes were still heterogeneous on a scale of 20-30 nm.
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Affiliation(s)
- Xiaoqing Zhang
- Commonwealth Scientific and Industrial Research Organization Manufacturing & Materials Technology, Private Bag 33, Clayton South MDC, Clayton South, Victoria 3169, Australia.
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Zhang X, Hoobin P, Burgar I, Do MD. Chemical modification of wheat protein-based natural polymers: cross-linking effect on mechanical properties and phase structures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9858-65. [PMID: 17177512 DOI: 10.1021/jf061597q] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Chemical modification of wheat protein-based natural polymer materials was conducted using glyoxal as cross-linker, and the cross-linking effect was studied on mechanical properties under different humidity conditions, the molecular motions of each component, and the phase structures/components of the whole materials. The cross-linking significantly enhanced the mechanical strength of wheat gluten (WG) materials under RH = 50%. The elongation of materials was also increased, which was in contrast to many cross-linked protein systems. The reaction mainly occurred in proteins and starch components, resulting in the formation of a stable cross-linked network with restricted molecular motions and modified motional dynamics. Although the plasticizer glycerol could also take part in the reaction with glyoxal or other components in WG especially when the glyoxal content was higher, the amount of glycerol involved in such reactions was very little. Glycerol was predominantly hydrogen-bonded with the network. The lipid component did not seem to take part in the cross-linking reaction; its mobility was promoted while its interaction with the protein-starch network was weakened after cross-linking. The formation of the cross-linked network did not enhance the hydrophobicity of the materials; the materials still adsorbed a high level of moisture under high humidity conditions (ca. RH = 85%) with no improvement in mechanical strength. In addition, further increasing the amount of glyoxal did not generate an additional strength improvement even at RH = 50%, possibly because the enhanced mobility of lipid promoted the component to be phase-separated from the WG system. To improve the water-resistant properties, the hydrophobicity of the protein macromolecules requires enhancement by other chemical modifications.
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Affiliation(s)
- Xiaoqing Zhang
- CSIRO Manufacturing & Materials Technology, Private Bag 33, Clayton South MDC, Clayton South, VIC 3169, Australia.
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Zhang X, Hoobin P, Burgar I, Do MD. pH Effect on the Mechanical Performance and Phase Mobility of Thermally Processed Wheat Gluten-Based Natural Polymer Materials. Biomacromolecules 2006; 7:3466-73. [PMID: 17154476 DOI: 10.1021/bm0604698] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The mechanical properties, phase composition, and molecular motions of thermally processed wheat gluten- (WG-) based natural polymer materials were studied by mechanical testing, dynamic mechanical analysis (DMA), and solid-state NMR spectroscopy. The performance of the materials was mainly determined by the denaturization and cross-linking occurring in the thermal processing and the nature or amount of plasticizers used. The pH effect also played an important role in the materials when water was used as the only plasticizer (WG-w). Alkaline conditions modified the chemical structure of WG, possibly via deamidation; enhanced the thermal cross-linking of WG macromolecules to form a more stable aggregation structure; and promoted intermolecular interactions between water and all components in WG (proteins, starch, and lipid), resulting in a strong adhesion among different components and phases. The saponification of lipid under alkaline conditions also enhanced the hydrophilicity of lipid and the miscibility among lipid, water, and WG components. However, when glycerol was used with water as a plasticizer (WG-wg), the phase mobility and composition of the materials mainly depended on the content of glycerol when the water content was constant. During thermal processing under either acidic or alkaline conditions, glycerol was unlikely to thermally cross-link with WG as suggested previously. The advanced mechanical performance of the WG-wg materials was attributed to the nature of hydrogen-bonding interactions between glycerol and WG components in the materials. This caused the whole material to behave like a strengthened "cross-linked" structure at room temperature due to the low mobility of glycerol. The pH effect on phase mobility and compositions of WG-wg systems was not as significant as that for WG-w materials.
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Affiliation(s)
- Xiaoqing Zhang
- CSIRO Manufacturing & Infrastructure Technology, Private Bag 33, Clayton South MDC, Clayton South, VIC 3169, Australia.
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Zhang X, Do MD, Hoobin P, Burgar I. The phase composition and molecular motions of plasticized wheat gluten-based biodegradable polymer materials studied by solid-state NMR spectroscopy. POLYMER 2006. [DOI: 10.1016/j.polymer.2006.05.060] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Borsacchi S, Cappellozza S, Catalano D, Geppi M, Ierardi V. Solid State NMR Investigation of the Molecular Dynamics of Cocoon Silks Produced by Different Bombyx mori (Lepidoptera) Strains. Biomacromolecules 2006; 7:1266-73. [PMID: 16602748 DOI: 10.1021/bm0510092] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Cocoons produced by different strains of Bombyx mori larvae were investigated by a combination of several high- and low-resolution 1H and 13C solid-state NMR techniques in order to characterize and compare their dynamic behavior at a molecular level. A detailed interpretation in terms of molecular motions in these very complex systems was possible thanks to the integrated analysis of different relaxation measurements and high-resolution selective experiments. Untreated cocoons of all strains were found to be mainly constituted by two different types of rigid domains and by a third one, more mobile, due to physisorbed water molecules. Dynamic processes in the MHz and kHz ranges were characterized by means of different 1H and 13C relaxation times. Cocoons arising from different strains exhibit a different content of physisorbed water and also slightly different dynamic behavior, especially in the MHz regime.
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Affiliation(s)
- Silvia Borsacchi
- Dipartimento di Chimica e Chimica Industriale, Università degli Studi di Pisa, v. Risorgimento 35, 56126 Pisa, Italy
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Krushelnitsky A, Reichert D. Complex1H,13C-NMR relaxation and computer simulation study of side-chain dynamics in solid polylysine. Biopolymers 2005; 78:129-39. [PMID: 15770665 DOI: 10.1002/bip.20272] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The side-chain dynamics of solid polylysine at various hydration levels was studied by means of proton spin-lattice relaxation times measurements in the laboratory and tilted (off-resonance) rotating frames at several temperatures as well as Monte Carlo computer simulations. These data were analyzed together with recently measured carbon relaxation data (A. Krushelnitsky, D. Faizullin, and D. Reichert, Biopolymers, 2004, Vol. 73, pp. 1-15). The analysis of the whole set of data performed within the frame of the model-free approach led us to a conclusion about three types of the side-chain motion. The first motion consists of low amplitude rotations of dihedral angles of polylysine side chains on the nanosecond timescale. The second motion is cis-trans conformational transitions of the side chains with correlation times in the microsecond range for dry polylysine. The third motion is a diffusion of dilating defects described in (W. Nusser, R. Kimmich, and F. Winter, Journal of Physical Chemistry, 1988, Vol. 92, pp. 6808-6814). This diffusion causes almost no reorientation of chemical bonds but leads to a sliding motion of side chains with respect to each other in the nanosecond timescale. This work evidently demonstrates the advantages of the simultaneous quantitative analysis of data obtained from different experiments within the frame of the same mathematical formalism, providing for the detailed description of the nature and geometry of the internal molecular dynamics.
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Calucci L, Forte C, Galleschi L. 1H magnetization transfer in hydrated gluten and flour: effects of wheat aging. Biomacromolecules 2004; 5:1824-31. [PMID: 15360294 DOI: 10.1021/bm049829m] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The interaction of water with flour or gluten in hydrated samples was investigated by proton magnetization transfer measurements. Flour and gluten from both durum and bread wheat seeds, either unaged or artificially aged over different periods of time, were investigated. Measurements were performed at several radio frequency power levels and frequency offsets, and the data were quantitatively modeled by two interacting pools, a liquid (water) and a solid (macromolecules) one. A super-Lorentzian line shape well described the magnetization of the solid pool. Magnetization transfer was found to be more efficient for flour with respect to gluten samples, in agreement with their hydrophilic/hydrophobic behavior. The aging treatment of seeds resulted in a minor degree of interaction between macromolecules and water.
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Affiliation(s)
- Lucia Calucci
- IPCF-CNR, Area della Ricerca di Pisa, via G. Moruzzi 1, 56124, Italy.
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Calucci L, Galleschi L, Geppi M, Mollica G. Structure and Dynamics of Flour by Solid State NMR: Effects of Hydration and Wheat Aging. Biomacromolecules 2004; 5:1536-44. [PMID: 15244475 DOI: 10.1021/bm0499177] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effects of accelerated aging of wheat seeds on structural and dynamic properties of dry and hydrated (ca 10 wt % H(2)O) flour at a molecular level were investigated by several high and low resolution solid-state NMR techniques. Identification and characterization of domains with different mobility was performed by (13)C direct excitation (DE) and cross-polarization (CP) magic angle spinning (MAS), as well as by (1)H static and MAS experiments. (1)H spin-lattice relaxation times (T(1) and T(1)(rho)) measurements were carried out to investigate molecular motions in different frequency ranges. Experimental data show that the main components of flour (starch and gluten proteins) are in a glassy phase, whereas the mobile fraction is constituted by lipids and, in hydrated samples, absorbed water. A lower proportion of rigid domains, as well as an increased dynamics of all flour components are observed after both seeds aging and flour hydration. Linear average dimensions between 20 and 200 A are estimated for water domains in hydrated samples.
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Affiliation(s)
- Lucia Calucci
- Istituto per i Processi Chimico-Fisici del CNR, Area della Ricerca di Pisa, via G. Moruzzi 1, 56124, Pisa, Italy
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