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Kapoor DU, Sharma H, Maheshwari R, Pareek A, Gaur M, Prajapati BG, Castro GR, Thanawuth K, Suttiruengwong S, Sriamornsak P. Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications. Carbohydr Polym 2024; 339:122266. [PMID: 38823930 DOI: 10.1016/j.carbpol.2024.122266] [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: 02/26/2024] [Revised: 04/29/2024] [Accepted: 05/11/2024] [Indexed: 06/03/2024]
Abstract
Konjac glucomannan (KG) is a dietary fiber hydrocolloid derived from Amorphophallus konjac tubers and is widely utilized as a food additive and dietary supplement. As a health-conscious choice, purified KG, along with konjac flour and KG-infused diets, have gained widespread acceptance in Asian and European markets. An overview of the chemical composition and structure of KG is given in this review, along with thorough explanations of the processes used in its extraction, production, and purification. KG has been shown to promote health by reducing glucose, cholesterol, triglyceride levels, and blood pressure, thereby offering significant weight loss advantages. Furthermore, this review delves into the extensive health benefits and pharmaceutical applications of KG and its derivatives, emphasizing its prebiotic, anti-inflammatory, and antitumor activities. This study highlights how these natural polysaccharides can positively influence health, underscoring their potential in various biomedical applications.
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Affiliation(s)
| | - Himanshu Sharma
- Teerthanker Mahaveer College of Pharmacy, Teerthanker Mahaveer University, Moradabad 244001, India
| | - Rahul Maheshwari
- School of Pharmacy and Technology Management, SVKM's Narsee Monjee Institute of Management Studies (NMIMS), Deemed to be University, Hyderabad 509301, India
| | - Ashutosh Pareek
- Department of Pharmacy, Banasthali Vidyapith, Banasthali 304022, India
| | - Mansi Gaur
- Rajasthan Pharmacy College, Rajasthan University of Health Sciences, Jaipur 302026, India
| | - Bhupendra G Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India; Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand.
| | - Guillermo R Castro
- Nanomedicine Research Unit, Center for Natural and Human Sciences, Federal University of ABC, Santo André, Sao Paulo 09210-580, Brazil
| | - Kasitpong Thanawuth
- College of Pharmacy, Rangsit University, Pathum Thani 12000, Thailand; Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Supakij Suttiruengwong
- Sustainable Materials Laboratory, Department of Materials Science and Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Pornsak Sriamornsak
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand; Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand; Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand; Center for Global Health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu 602105, India.
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2
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Liu Y, Chen K, Zeng Q, Wang P, Zhang Y. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food. Food Chem 2024; 463:141065. [PMID: 39236380 DOI: 10.1016/j.foodchem.2024.141065] [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: 05/08/2024] [Revised: 07/09/2024] [Accepted: 08/28/2024] [Indexed: 09/07/2024]
Abstract
3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the "water channel". Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.
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Affiliation(s)
- Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qinglin Zeng
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, PR China
| | - Pengrui Wang
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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Tripetch P, Lekhavat S, Devahastin S, Chiewchan N, Borompichaichartkul C. Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH. Foods 2023; 12:3406. [PMID: 37761115 PMCID: PMC10529667 DOI: 10.3390/foods12183406] [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: 08/02/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Konjac glucomannan (KGM) is a high-molecular-weight polysaccharide that was originally extracted from the corms (underground storage organs) of Amorphophallus konjac. KGM and its oligomers have been reported as dietary fibers that exhibit an array of health benefits. The depolymerization of KGM via enzymatic hydrolysis at different conditions gives products of low viscosity and can be used for coating materials in microencapsulation. In the present study, konjac glucomannan hydrolysates (KGMHs) were produced by enzymatic hydrolysis using commercial mannanase at pH 4.5 at 70 °C for 5-120 min, then KGMHs' molecular weight (Mw), Degree of Polymerization (DP) and their bioactivities were determined. A longer hydrolysis time resulted in KGMH of a lower DP. Oligoglucomannans (Mw < 10,000) could be obtained after hydrolysis for 20 min. The DP of KGMH rapidly decreased during an early stage of the hydrolysis (first 40 min); DP reached around 7 at the end of the hydrolysis. Antioxidant activities were determined by the DPPH radical scavenging and FRAP assays of KGMHs prepared at pH 4.5 and evaluated at pH 2.0-8.0 depending on pH. KGMH having lower Mw exhibited higher antioxidant activities. KGMHs having the smallest molecular weight (Mw = 419) exhibited the highest DPPH radical scavenging activity. Mw and pH have a greater impact on KGMHs' bioactivities which can be useful information for KGMHs as functional ingredients.
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Affiliation(s)
- Phattanit Tripetch
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand;
| | - Supaporn Lekhavat
- Thailand Institute of Scientific and Technological Research, 35 Mu 3 Technopolis, Khlong Ha, Khlong Luang, Pathum Thani 12120, Thailand;
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha U-Tid Road, Tungkru, Bangkok 10140, Thailand; (S.D.); (N.C.)
- The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha U-Tid Road, Tungkru, Bangkok 10140, Thailand; (S.D.); (N.C.)
| | - Chaleeda Borompichaichartkul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Patumwan, Bangkok 10330, Thailand;
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Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
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Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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Lu P, Guo J, Fan J, Wang P, Yan X. Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chem 2023; 411:135516. [PMID: 36696719 DOI: 10.1016/j.foodchem.2023.135516] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/02/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15-37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.
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Affiliation(s)
- Peng Lu
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Jinying Guo
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China.
| | - Jiawei Fan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Ping Wang
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
| | - Xiang Yan
- College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan Province, P.R. China
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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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Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles. Int J Biol Macromol 2022; 221:1228-1237. [PMID: 36087756 DOI: 10.1016/j.ijbiomac.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
It was investigated that the rheology, starch-gluten-surimi network, thermal properties, and water distribution of surimi-wheat dough, and texture characteristics, cooking properties, and microscopic characteristics of the surimi-wheat noodles with konjac glucomannan (KGM) of different viscosities in different concentrations. The results showed that the storage (G'), loss (G″), and complex (G⁎) moduli of dough increased with adding KGM. With the increase of KGM viscosity, the reduction in the free sulfhydryl (SH) content to 0.84 μmol/g and the increase in the free water content to 8.25 % led to significantly improved enthalpy and the microstructure density. The hardness and tensile length of noodles were substantially increased by adding 3 % KGM. In addition, the KGM enhanced the starch-gluten-surimi network and improved the cooking qualities and textural properties of noodles. More importantly, the application of KGM in the wheat flour composite system also showed better performance. Thus, the introduction of KGM into the surimi-wheat dough had a significant effect on the optimization of the macro- and micro-characteristics of dough and noodles.
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Affiliation(s)
- Geng Cao
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xueting Chen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Nan Wang
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Tian
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuang Song
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xinyu Wu
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Wang
- School of Chemistry and Food Science, Yulin Normal University, Yulin 573000, China
| | - Chengrong Wen
- Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, National & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Momeni A, Rostami-Nejad M, Salarian R, Rabiee M, Aghamohammadi E, Zali MR, Rabiee N, Tay FR, Makvandi P. Gold-based nanoplatform for a rapid lateral flow immunochromatographic test assay for gluten detection. BMC Biomed Eng 2022; 4:5. [PMID: 35596200 PMCID: PMC9121606 DOI: 10.1186/s42490-022-00062-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 05/05/2022] [Indexed: 12/21/2022] Open
Abstract
Background Gluten, a food allergen, is available in foods derived from wheat, rye and barley. It damages the small intestine and causes celiac disease. Herein, we designed a rapid immunochromatographic lateral flow test assay for detecting the gluten contents of raw materials. In this rapid test, the presence of gluten was screened through the capturing of gliadin (a toxic component of gluten) by two identical gliadin monoclonal antibodies. One of the antibodies was immobilized on the membrane in the test zone as a capture reagent. The other antibody was labeled with gold nanoparticles (AuNPs) as a detector reagent. Results Gold nanoparticles with a size of about 20 nm were synthesized and conjugated to the gliadin monoclonal antibodies. The detection limit of the experimental assay was 20 ppm and positive results were visualized after 15 min using only 40 μL of the extracted sample for each test. Analysis of different flour samples identified the best sensitivity and specificity of the lateral flow test strip (LFTS). Conclusion The experimental LFTS is an easy-to-use and rapid method for the screening of gluten level in raw materials. The LFTS may be employed to ensure the safety of foods.
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Affiliation(s)
- Arefe Momeni
- Biomaterials Group, Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran
| | - Mohammad Rostami-Nejad
- Gastroenterology and Liver Diseases Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, 1985714711, Iran.
| | - Reza Salarian
- Biomedical Engineering Department, Maziar University, Royan, Iran.
| | - Mohammad Rabiee
- Biomaterials Group, Department of Biomedical Engineering, Amirkabir University of Technology, Tehran, Iran.
| | - Elham Aghamohammadi
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Zali
- Basic and Molecular Epidemiology of Gastrointestinal Disorders Research Center, Research Institute for Gastroenterology and Liver Diseases, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Navid Rabiee
- School of Engineering, Macquarie University, Sydney, New South Wales, 2109, Australia. .,Department of Physics, Sharif University of Technology, Tehran, Iran.
| | - Franklin R Tay
- The Graduate School, Augusta University, Augusta, GA, 30912, USA
| | - Pooyan Makvandi
- Istituto Italiano di Tecnologia, Centre for Materials Interfaces, viale Rinaldo Piaggio 34, 56025 Pontedera, Pisa, Italy
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Li YX, Wang NN, Yan QJ, Hua XH, Liu Y, Jiang ZQ. A novel neutral thermophilic β-mannanase from Malbranchea cinnamomea for controllable production of partially hydrolyzed konjac powder. Appl Microbiol Biotechnol 2022; 106:1919-1932. [PMID: 35179629 DOI: 10.1007/s00253-022-11832-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 11/30/2022]
Abstract
Partially hydrolyzed konjac powder (PHKP) can be used to increase the daily intake of dietary fibers of consumers. To produce PHKP by enzymatic hydrolysis, a novel β-mannanase gene (McMan5B) from Malbranchea cinnamomea was expressed in Pichia pastoris. It showed a low identity of less than 52% with other GH family 5 β-mannanases. Through high cell density fermentation, the highest β-mannanase activity of 42200 U mL-1 was obtained. McMan5B showed the maximal activity at pH 7.5 and 75 °C, respectively. It exhibited excellent pH stability and thermostability. Due to the different residues (Phe214, Pro253, and His328) in catalytic groove and the change of β2-α2 loop, McMan5B showed unique hydrolysis property as compared to other β-mannanases. The enzyme was employed to hydrolyze konjac powder for controllable production of PHKP with a weight-average molecular weight of 22000 Da (average degree of polymerization 136). Furthermore, the influence of PHKP (1.0%-4.0%) on the qualities of steamed bread was evaluated. The steamed bread adding 3.0% PHKP had the maximum specific volume and the minimum hardness, which showed 11.0% increment and 25.4% decrement as compared to the control, respectively. Thus, a suitable β-mannanase for PHKP controllable production and a fiber supplement for steamed bread preparation were provided in this study. KEY POINTS: • A novel β-mannanase gene (McMan5B) was cloned from Malbranchea cinnamomea and expressed in Pichia pastoris at high level. • McMan5B hydrolyzed konjac powder to yield partially hydrolyzed konjac powder (PHKP) instead of manno-oligosaccharides. • PHKP showed more positive effect on the quality of steamed bread than many other dietary fibers including konjac powder.
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Affiliation(s)
- Yan-Xiao Li
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China
| | - Nan-Nan Wang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China
| | - Qiao-Juan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China
| | - Xiao-Han Hua
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China
| | - Yu Liu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China
| | - Zheng-Qiang Jiang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing, 100083, China.
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10
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Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread. Food Chem 2022; 368:130853. [PMID: 34425337 DOI: 10.1016/j.foodchem.2021.130853] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 07/16/2021] [Accepted: 08/09/2021] [Indexed: 02/08/2023]
Abstract
Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat products. The effects of three types of KGM on the rheological properties and microstructure of dough, as well as the performance of steamed bread were investigated in this study. Particularly, dough with KGM displayed new features such as reduced peak viscosity, breakdown and setback. As the viscosity of KGM increased, the stability of the dough structure increased, while the viscosity and fluidity of the dough decreased. More interestingly, the gluten film of dough also increased with increasing substitution level and viscosity of KGM. Consistently, KGM with higher viscosity improved the quality of steamed bread. Generally, three types of KGM have different effects on the rheological characteristics and microstructure of dough, as well as the performance of steamed bread, which provide useful information for the proper application of KGM in wheat-based foods.
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Guo J, He Y, Liu J, Wu Y, Wang P, Luo D, Xiang J, Sun J. Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Li Y, Liu H, Xie Y, Shabani KI, Liu X. Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106878] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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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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15
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Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality. Food Chem 2020; 330:127243. [DOI: 10.1016/j.foodchem.2020.127243] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 06/01/2020] [Accepted: 06/01/2020] [Indexed: 12/16/2022]
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16
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Lin J, Sun-Waterhouse D, Tang R, Cui C, Wang W, Xiong J. The effect of γ-[Glu] (1≤n≤5)-Gln on the physicochemical characteristics of frozen dough and the quality of baked bread. Food Chem 2020; 343:128406. [PMID: 33406571 DOI: 10.1016/j.foodchem.2020.128406] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/09/2020] [Accepted: 10/12/2020] [Indexed: 11/25/2022]
Abstract
This study was the first to examine the effects of γ-[Glu](1≤n≤5)-Gln (GGP, a taste enhancer; added at 0.5% or 5.0%) on the breadmaking using frozen dough. γ-[Glu](1≤n≤5)-Gln was produced using the method established in our research center. The addition of GGP at either level increased yeast viability, freezable water content and storage and loss moduli, decreased the free sulfhydryl content of dough during the frozen storage and freeze-thaw cycles, and improved the microstructure of frozen dough and texture of the baked bread. The addition of GGP at 0.5% led to a dough having the highest extensibility, and most complete and uniform starch-gluten network, and a baked bread crumb with the lowest hardness, best texture, and most uniform organization. These results indicated that GGP has great potential as a food-derived cryoprotectant/antifreeze agent for the baking industry.
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Affiliation(s)
- Junjie Lin
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Runmei Tang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China; Guangdong Wei-Wei Biotechnology Co., Ltd, Guangzhou 510640, China.
| | - Wei Wang
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Jian Xiong
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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17
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Pei F, Sun L, Fang Y, Yang W, Ma G, Ma N, Hu Q. Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3585-3593. [PMID: 32096634 DOI: 10.1021/acs.jafc.9b08104] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin macropolymer (GMP) plays a pivotal role in improving dough quality. In this study, a novel Lactobacillus plantarum LB-1 (LB-1) on the fermentation characteristics of dough were investigated from the perspective of GMP. The results showed that the ordered secondary structure (α-helices and β-sheets) content of GMP in dough synergistically fermented by yeast and LB-1 (DYLB-1) was 20.5% more than that in dough fermented by yeast (DY), and the average particle size was 2.46 μm smaller. Moreover, the higher level of total free amino acids and lower free sulfhydryl group (SHf) content in the DYLB-1 indicated that the network structure strength was enhanced. Furthermore, the protein and starch in the DYLB-1 were uniformly and closely connected, which endows the DYLB-1 with excellent rheological and gas production properties. Therefore, the method used to produce the DYLB-1 was recommended as a new strategy for producing high-quality dough.
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Affiliation(s)
- Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Lei Sun
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Yong Fang
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Gaoxing Ma
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Ning Ma
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
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