1
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Rutigliano M, Liberatore MT, Dilucia F, Di Luccia A, la Gatta B. Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour. Food Chem 2024; 460:140568. [PMID: 39053275 DOI: 10.1016/j.foodchem.2024.140568] [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: 05/07/2024] [Revised: 07/11/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
This work deals with the study on the protein extractability of biscuits incurring different percentages of roasted peanut flour. The presence of two different flours influenced the rate of protein aggregation and protein extractability, according to the percentage of roasted peanut flour added to the formulation and assessing these features by testing the use of two buffers. Results showed that gluten network arrangement of biscuits was influenced by the flours mixture besides the baking, with possible different protein organizations. Protein extractability was affected, underlining a higher content of protein aggregates at high molecular weight especially with the addition of 20% of peanut flour, characterized by hydrophobic and reducible covalent bonds, as suggested by the higher extractability obtained with the buffer with chaotropic and reducing agents. These results suggested a possible induced supramolecular protein organization in these products, which could affect the immunoreactivity of the main allergens occurred in the formulation.
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Affiliation(s)
- Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Maria Teresa Liberatore
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy
| | - Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy.
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2
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Alshehhi JRMH, Wanasingha N, Balu R, Mata J, Shah K, Dutta NK, Choudhury NR. 3D-Printable Sustainable Bioplastics from Gluten and Keratin. Gels 2024; 10:136. [PMID: 38391466 PMCID: PMC10887891 DOI: 10.3390/gels10020136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024] Open
Abstract
Bioplastic films comprising both plant- and animal-derived proteins have the potential to integrate the optimal characteristics inherent to the specific domain, which offers enormous potential to develop polymer alternatives to petroleum-based plastic. Herein, we present a facile strategy to develop hybrid films comprised of both wheat gluten and wool keratin proteins for the first time, employing a ruthenium-based photocrosslinking strategy. This approach addresses the demand for sustainable materials, reducing the environmental impact by using proteins from renewable and biodegradable sources. Gluten film was fabricated from an alcohol-water mixture soluble fraction, largely comprised of gliadin proteins. Co-crosslinking hydrolyzed low-molecular-weight keratin with gluten enhanced its hydrophilic properties and enabled the tuning of its physicochemical properties. Furthermore, the hierarchical structure of the fabricated films was studied using neutron scattering techniques, which revealed the presence of both hydrophobic and hydrophilic nanodomains, gliadin nanoclusters, and interconnected micropores in the matrix. The films exhibited a largely (>40%) β-sheet secondary structure, with diminishing gliadin aggregate intensity and increasing micropore size (from 1.2 to 2.2 µm) with an increase in keratin content. The hybrid films displayed improved molecular chain mobility, as evidenced by the decrease in the glass-transition temperature from ~179.7 °C to ~173.5 °C. Amongst the fabricated films, the G14K6 hybrid sample showed superior water uptake (6.80% after 30 days) compared to the pristine G20 sample (1.04%). The suitability of the developed system for multilayer 3D printing has also been demonstrated, with the 10-layer 3D-printed film exhibiting >92% accuracy, which has the potential for use in packaging, agricultural, and biomedical applications.
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Affiliation(s)
| | - Nisal Wanasingha
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Rajkamal Balu
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Jitendra Mata
- Australian Centre for Neutron Scattering (ACNS), Australian Nuclear Science and Technology Organisation (ANSTO), Lucas Heights, NSW 2232, Australia
- School of Chemistry, University of New South Wales, Sydney, NSW 2052, Australia
| | - Kalpit Shah
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Naba K Dutta
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
| | - Namita Roy Choudhury
- Chemical and Environmental Engineering, School of Engineering, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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3
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Liu R, Yang Y, Cui X, Mwabulili F, Xie Y. Effects of Baking and Frying on the Protein Oxidation of Wheat Dough. Foods 2023; 12:4479. [PMID: 38137283 PMCID: PMC10742965 DOI: 10.3390/foods12244479] [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: 11/13/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0-30 min, 200 °C or 20 min, 80-230 °C) and frying (0-18 min, 180 °C or 10 min, 140-200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N'-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products.
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Affiliation(s)
- Ru Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Yuhui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaojie Cui
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Fred Mwabulili
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
| | - Yanli Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (R.L.); (Y.Y.); (X.C.); (F.M.)
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Henan University of Technology, Zhengzhou 450001, China
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4
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Resilience study of wheat protein networks with large amplitude oscillatory shear rheology. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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5
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Peng Y, Zhao Y, Jin X, Xiong Y, Dong J, Ma W. Empirical and Theoretical Bases of Good Steamed Bread Production. Foods 2023; 12:foods12030433. [PMID: 36765961 PMCID: PMC9914789 DOI: 10.3390/foods12030433] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/29/2022] [Accepted: 01/03/2023] [Indexed: 01/19/2023] Open
Abstract
Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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Affiliation(s)
- Yanchun Peng
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yun Zhao
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China
| | - Xiaojie Jin
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yin Xiong
- National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jing Dong
- Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wujun Ma
- College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China
- Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia
- Correspondence:
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6
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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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7
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Fan X, Liu C, Li L, Shang J, Hong J, Liu M, Zheng X. Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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8
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Schirmer TM, Scherf KA. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. Curr Res Food Sci 2022; 6:100431. [PMID: 36636725 PMCID: PMC9829696 DOI: 10.1016/j.crfs.2022.100431] [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: 10/27/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities (<77% for bread crust, <61% for pretzel crust) due to the formation of disulfide and non-disulfide gluten crosslinks. There was no clear correlation between the protein composition and the extractability of alcohol- and SDS-soluble proteins of the baked goods. Thus, this research shows that gluten extractability rather than gluten composition is crucial for detection by ELISA in baked goods.
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Affiliation(s)
- Tanja Miriam Schirmer
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany,Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany,Corresponding author. Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany. https://bioactivefc.iab.kit.edu
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9
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Beghin AS, Ooms N, Hooyberghs K, Coppens E, Pareyt B, Brijs K, Delcour JA. The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. Food Res Int 2022; 161:111878. [DOI: 10.1016/j.foodres.2022.111878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/13/2022] [Accepted: 08/24/2022] [Indexed: 11/04/2022]
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10
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Moll S, Zettel V, Delgado A, Hitzmann B. Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15974] [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)
- Sarah Moll
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Antonio Delgado
- Department of Chemical and Biological Engineering Chair of Fluid Mechanics Institute of Fluid Mechanics (LSTM) Friedrich‐Alexander University Erlangen‐Nürnberg Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
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11
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12
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Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen I, Tlustos C, Van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Andryszkiewicz M, Gomes A, Liu Y, Rainieri S, Chesson A. Safety evaluation of the food enzyme glucose oxidase from the genetically modified Aspergillus niger strain DP-Aze23. EFSA J 2022; 20:e07181. [PMID: 35281637 PMCID: PMC8895885 DOI: 10.2903/j.efsa.2022.7181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The food enzyme glucose oxidase (β-D-glucose:oxygen 1-oxidoreductase; EC 1.1.3.4) is produced with the genetically modified Aspergillus niger strain DP-Aze23 by Danisco US, Inc. The genetic modifications do not give rise to safety concerns. The food enzyme is considered free from viable cells of the production organism and its DNA. It is intended to be used in baking processes, cereal-based processes and egg processing. Based on the maximum use levels, dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 0.05 mg TOS/kg body weight (bw) per day in European populations. Genotoxicity tests did not indicate a safety concern. The systemic toxicity was assessed by means of a repeated dose 90-day oral toxicity study in rats. The Panel identified a no observed adverse effect level of 19.55 mg TOS/kg bw per day, the highest dose tested, which, when compared with the estimated dietary exposure, results in a margin of exposure above 380. A search for similarity of the amino acid sequence of the food enzyme to known allergens was made and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood for this to occur is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.
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13
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Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107298] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Krager J, Baumert JL, Downs ML. Quantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized Liquid Chromatography-Tandem Mass Spectrometry External Standard Calibration Workflow. J Food Prot 2022; 85:311-322. [PMID: 34731247 DOI: 10.4315/jfp-21-260] [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: 07/02/2021] [Accepted: 11/01/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The detection and quantification of soy protein is important for food allergen management and identifying the presence of undeclared soy proteins. Heat processing and matrix interactions can affect the accuracy of allergen detection methods. The sensitivity of enzyme-linked immunosorbent assay methods can be compromised if protein epitopes are modified during processing. Therefore, a mass spectrometry (MS)-based method was evaluated for the recovery of total soy protein in incurred matrices. MS-based quantification of total soy protein was assessed by using a combination of external and internal standards. The reproducibility of the standard curves was investigated by comparing within-day and among-day variation. Incurred samples were prepared using bread and frankfurters as model food matrices. Several soy-derived ingredients were used to prepare the matrices with varying levels of soy protein (1, 10, 50, or 100 ppm of total soy protein). A pooled standard curve was used to estimate the total soy protein concentration of the incurred food matrices and the percent total protein recovery. The variation of replicate standard curves between days and among all days was not significant. The differences in slopes obtained from replicate standards run on different days were minimal. The most influential factor on the quantitative protein recovery in incurred samples was the effect of the physical matrix structure on protein extraction. The lowest percent protein recoveries, less than 50%, were calculated for uncooked matrices. The cooked matrices had percentage recoveries between 50 and 150% for all total soy protein levels. Other factors, such as type of ingredient, were determined to be not as impactful on recovery. The MS method described in this study was able to provide sensitive detection and accurate quantification of total soy protein from various soy-derived ingredients present in processed food matrices. HIGHLIGHTS
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Affiliation(s)
- Jenna Krager
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln., Lincoln, Nebraska 68588-6205, USA
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15
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Bettge A. Collaborative study results for oxidative gelation method (56‐25.01). Cereal Chem 2022. [DOI: 10.1002/cche.10527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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16
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Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Purva Asrani
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
| | - Ansheef Ali
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi, India
| | - Keshav Tiwari
- Indian Council of Agricultural Research, National Institute for Plant Biotechnology, New Delhi, India
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17
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Gao XL, Chen FS, Wang YH, He SH, Guo WY, Li GH. Interactions between 7S/11S soybean globulins and wheat proteins during dough making. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01069-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Doan NTT, Lai QD, Vo HV, Nguyen HD. Influence of adding rice bran on physio-chemical and sensory properties of bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01111-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Macha P, Mayes ML, Visayas BRB, Soni V, Sammeta VR, Vasudev MC. Influence of dityrosine nanotubes on the expression of dopamine and differentiation in neural cells. J Mater Chem B 2021; 9:3900-3911. [PMID: 33928965 DOI: 10.1039/d0tb02680h] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we report the synthesis of self-assembled dityrosine nanotubes as a biologically functional scaffold and their interactions with neural cells. Quantum chemical methods were used to determine the forces involved in the self-assembly process. The physicochemical properties of the nanostructures relevant to their potential as bioactive scaffolds were characterized. The morphology, secondary structure, crystallinity, mechanical properties, and thermal characteristics of YY nanotubes were analyzed. The influence of these nanotubes as scaffolds for neural cells was studied in vitro to understand their effects on cell proliferation, morphology, and gene expression. The scanning electron microscopy and fluorescence confocal microscopy demonstrated the feasibility of nanotube scaffolds for enhanced adhesion to rat and human neural cells (PC12 and SH-SY5Y). Preliminary ELISA and qPCR analyses demonstrate the upregulation of dopamine synthesis and genes involved in dopamine expression and differentiation. The expression levels of DβH, AADC, VMAT2 and MAOA in SH-SY5Y cells cultured on the nanotube scaffolds for 7 days were elevated in comparison to the control cells.
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Affiliation(s)
- Prathyushakrishna Macha
- Department of Bioengineering, University of Massachusetts Dartmouth, Dartmouth, MA 02747, USA.
| | - Maricris L Mayes
- Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, Dartmouth, MA 02747, USA
| | - Benjoe Rey B Visayas
- Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, Dartmouth, MA 02747, USA
| | - Vikas Soni
- Department of Bioengineering, University of Massachusetts Dartmouth, Dartmouth, MA 02747, USA. and Department of Mechanical Engineering, George Washington University, DC 20052, USA
| | | | - Milana C Vasudev
- Department of Bioengineering, University of Massachusetts Dartmouth, Dartmouth, MA 02747, USA.
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20
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Liang Z, Gao J, Yu P, Yang D. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers. Crit Rev Food Sci Nutr 2021; 63:947-963. [PMID: 34309422 DOI: 10.1080/10408398.2021.1956427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Dough rheology improvers, which often are oxidative reagents in nature, have long been used in bread-making industry to enhance protein crosslinking and subsequently improve the dough rheological properties and bread qualities. Numerous studies were conducted to explore the effects of these oxidative agents on dough quality improving, however, the underlying mechanism of their action during dough development has not been fully understood. Due to the public health concerns, multiple oxidative reagents were banned in some countries across the world, while others are still permitted in accordance with regulations. Therefore, a comprehensive understanding of their application, significance, and safety in bread manufacturing is necessary. This review aims to provide a detailed information about the evolutionary history of several commonly used oxidants acting as dough rheology improvers, their mechanisms of action, as well as their potential toxicity.
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Affiliation(s)
- Zhongxin Liang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jihui Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peixuan Yu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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21
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Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers. Talanta 2021; 234:122700. [PMID: 34364496 DOI: 10.1016/j.talanta.2021.122700] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/03/2021] [Accepted: 07/06/2021] [Indexed: 11/20/2022]
Abstract
A targeted UHPLC-MS/MS isotopic dilution method has been developed for the simultaneous quantification of 18 different free and protein-bound aromatic amino acid oxidation products in food and biological matrices. All analytes, including critical isomeric pairs of Tyr, o-Tyr, m-Tyr, and dioxyindolylalanine diastereomers were chromatographically resolved to obtain high selectivity, without the need for derivatizing or ion pairing agents. The results of method validation showed adequate retention time reproducibility [0.1-0.6% coefficient of variation (CV) for over 224 injections], accuracy (within ±1-20% of the nominal concentration), and precision (1-17% CV) for all target analytes. The lower limit of quantification was calculated in different matrices using both the Hubaux-Vos approach and accuracy and precision data showing values in the range of 0.2-15 ng/mL. Use of stable isotope-labelled internal standards compensated errors due to matrix effects and artefactual degradation of analytes. Both acid and enzymatic hydrolyses were tested to obtain the best possible results for the quantification of protein oxidation products, demonstrating the stability of target analytes under hydrolytic conditions. The method was successfully applied to quantify target analytes in serum, tissue, milk, infant formula, pork liver pâté, chicken meat and fish. The method was also applied to assess the role of Fenton's reagent in oxidizing Trp, Phe and Tyr residues in different proteins, with results showing o-Tyr, dioxyindolylalanine diastereomers, kynurenine, dityrosine being the main oxidation products. The Fenton chemistry favored the formation of o-Tyr over m-Tyr from Phe with 2-36 folds higher yields. 3-Nitrotyrosine, a marker of protein nitration, was also detected in samples treated with Fenton's reagent.
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22
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Mioduszewski Ł, Cieplak M. Viscoelastic properties of wheat gluten in a molecular dynamics study. PLoS Comput Biol 2021; 17:e1008840. [PMID: 33760823 PMCID: PMC8021197 DOI: 10.1371/journal.pcbi.1008840] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 04/05/2021] [Accepted: 02/28/2021] [Indexed: 11/19/2022] Open
Abstract
Wheat (Triticum spp.) gluten consists mainly of intrinsincally disordered storage proteins (glutenins and gliadins) that can form megadalton-sized networks. These networks are responsible for the unique viscoelastic properties of wheat dough and affect the quality of bread. These properties have not yet been studied by molecular level simulations. Here, we use a newly developed α-C-based coarse-grained model to study ∼ 4000-residue systems. The corresponding time-dependent properties are studied through shear and axial deformations. We measure the response force to the deformation, the number of entanglements and cavities, the mobility of residues, the number of the inter-chain bonds, etc. Glutenins are shown to influence the mechanics of gluten much more than gliadins. Our simulations are consistent with the existing ideas about gluten elasticity and emphasize the role of entanglements and hydrogen bonding. We also demonstrate that the storage proteins in maize and rice lead to weaker elasticity which points to the unique properties of wheat gluten. During the breadmaking process, expanding gas bubbles cause the dough to increase volume. Gluten proteins act as an elastic scaffold in that process, allowing the wheat dough to grow more than other kinds of dough. Thus, explaining the unique viscoelastic properties of gluten at the molecular level may be of great interest to the baking industry. Assessing the structural properties of gluten is difficult because its proteins are disordered. We provide the first molecular dynamics model of gluten elasticity, that is able to distinguish gluten and proteins from different plants, like maize and rice. Our model shows the structural changes the gluten proteins undergo during their deformation, which mimics the mixing of dough during kneading. It also allows for a determination of the force required to extend gluten proteins, as during baking. The data confirms existing theories about gluten, but it also provides molecular-level information about the extraordinary elasticity of gluten.
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Affiliation(s)
| | - Marek Cieplak
- Institute of Physics, Polish Academy of Sciences, Warsaw, Poland
- * E-mail:
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23
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The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility. Food Res Int 2021; 140:109988. [DOI: 10.1016/j.foodres.2020.109988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/20/2022]
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24
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Kłosok K, Welc R, Fornal E, Nawrocka A. Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021; 26:508. [PMID: 33478043 PMCID: PMC7835854 DOI: 10.3390/molecules26020508] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/12/2021] [Accepted: 01/16/2021] [Indexed: 11/17/2022] Open
Abstract
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.
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Affiliation(s)
- Konrad Kłosok
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
| | - Renata Welc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
| | - Emilia Fornal
- Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, 20-090 Lublin, Poland;
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (R.W.)
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25
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Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
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26
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Abedi E, Pourmohammadi K. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review. Food Sci Nutr 2020; 8:6301-6319. [PMID: 33312518 PMCID: PMC7723219 DOI: 10.1002/fsn3.1937] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/22/2020] [Accepted: 09/24/2020] [Indexed: 11/09/2022] Open
Abstract
Gluten protein as one of the plant resources is affected by redox agent. Chemical modifications by redox agent have myriad advantages mainly short reaction times, no requirement for specialized equipment, low cost, and highly clear modification impacts. The gluten network properties could be influenced through redox agents (oxidative and reducing agents) which are able to alter the strength of dough via different mechanisms for various purposes. The present review examined the impact of different redox compounds on gluten and its subunits based on their effects on their bonds and conformations and thus with their impacts on the physico-chemical, morphological, and rheological properties of gluten and their subunits. This allows for the use of gluten for different of purposes in the food and nonfood industry.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
| | - Kiana Pourmohammadi
- Department of Food Science and TechnologyCollege of AgricultureFasa UniversityFasaIran
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27
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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28
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Affiliation(s)
- Michael Hellwig
- Professur für LebensmittechemieTechnische Universität Dresden D-01062 Dresden Deutschland
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29
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Wang Y, Wang J, Wang S, Guo J, Wang S. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10734-10743. [PMID: 31479252 DOI: 10.1021/acs.jafc.9b04337] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.
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Affiliation(s)
- Yaya Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Junping Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shujun Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Jun Guo
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shuo Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , P. R. China
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30
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Brandner S, Becker T, Jekle M. Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review. Int J Biol Macromol 2019; 136:1018-1025. [DOI: 10.1016/j.ijbiomac.2019.06.160] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 06/14/2019] [Accepted: 06/21/2019] [Indexed: 12/01/2022]
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Abstract
Oxidation is one of the deterioration reactions of proteins in food, the importance of which is comparable to others such as Maillard, lipation, or protein-phenol reactions. While research on protein oxidation has led to a precise understanding of the processes and consequences in physiological systems, knowledge about the specific effects of protein oxidation in food or the role of "oxidized" dietary protein for the human body is comparatively scarce. Food protein oxidation can occur during the whole processing axis, from primary production to intestinal digestion. The present review summarizes the current knowledge and mechanisms of food protein oxidation from a chemical, technological, and nutritional-physiological viewpoint and gives a comprehensive classification of the individual reactions. Different analytical approaches are compared, and the relationship between oxidation of food proteins and oxidative stress in vivo is critically evaluated.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062, Dresden, Germany
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33
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Silano V, Barat Baviera JM, Bolognesi C, Brüschweiler BJ, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Jany KD, Kärenlampi S, Penninks A, Želježić D, Aguileria-Gómez M, Arcella D, Horn C, Kovalkovičová N, Liu Y, Maia JM, Chesson A. Safety evaluation of the food enzyme glucose oxidase from Aspergillus niger (strain ZGL). EFSA J 2019; 17:e05629. [PMID: 32626255 PMCID: PMC7009032 DOI: 10.2903/j.efsa.2019.5629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The food enzyme glucose oxidase (β‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) is produced with a genetically modified Aspergillus niger strain ZGL by DSM Food Specialties B.V.. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and recombinant DNA. The glucose oxidase is intended to be used in baking processes. Based on the maximum use levels, dietary exposure to the food enzyme‐total organic solids (TOS) was estimated to be up to 0.004 mg TOS/kg body weight (bw) per day. The toxicity studies were carried out with an asparaginase from A. niger (strain ASP). The Panel considered this enzyme as a suitable substitute to be used in the toxicological studies, because they derive from the same recipient strain, the location of the inserts are comparable, no partial inserts were present and the production methods are essentially the same. Genotoxicity tests did not raise a safety concern. The systemic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rats. The Panel identified a no observed adverse effect level (NOAEL) at the highest dose of 1,038 and 1,194 mg TOS/kg bw per day (for males and females, respectively) that, compared with the estimated dietary exposure, results in a sufficiently high margin of exposure (MoE) (of at least 260,000). Similarity of the amino acid sequence to those of known allergens was searched and one match was found. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood to occur is considered to be low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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34
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Wu Z, Xi X, Lei H, Liang J, Liao J, Du G. Study on Soy-Based Adhesives Enhanced by Phenol Formaldehyde Cross-Linker. Polymers (Basel) 2019; 11:E365. [PMID: 30960349 PMCID: PMC6419380 DOI: 10.3390/polym11020365] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/12/2019] [Accepted: 02/15/2019] [Indexed: 11/21/2022] Open
Abstract
To find the effects of cross-linker phenol-formaldehyde (PF) resin on the performance of soy-based adhesives, the reaction between model compounds hydroxymethyl phenol (HPF) and glutamic acid were studied in this paper. HPF prepared in laboratory conditions showed higher content of hydroxymethyl groups than normal PF resin, which was proved by the results of Electrospray Ionization Mass Spectrometry (ESI-MS) and 13C Nuclear Magnetic Resonance (13C-NMR). The results of ESI-MS, Fourier transform infrared spectroscopy (FT-IR), and 13C-NMR based on resultant products obtained from model compounds showed better water resistance of the soy protein-based adhesive modified by PF-based resin, which indicated the reaction between PF resin and soy protein. However, it seemed that the soy-based adhesive cross-linked by HPF with the maximum content of hydroxymethyl groups did not show the best water resistance.
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Affiliation(s)
- Zhigang Wu
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
- College of Forestry, Guizhou University, Guiyang 550025, China.
| | - Xuedong Xi
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
| | - Hong Lei
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
| | - Jiankun Liang
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
| | - Jingjing Liao
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China.
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36
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Garg S, Cran MJ, Mishra VK. Effect of heating and acidicpHon characteristics of wheat gluten suspension. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14097] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Swati Garg
- College of Health and Biomedicine Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Marlene J. Cran
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
| | - Vijay Kumar Mishra
- Institute for Sustainable Industries and Liveable Cities Victoria University PO Box 14428 Melbourne Vic. 8001 Australia
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37
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Silano V, Bolognesi C, Castle L, Chipman K, Cravedi JP, Fowler P, Franz R, Grob K, Gürtler R, Husøy T, Kärenlampi S, Mennes W, Milana MR, Pfaff K, Riviere G, Srinivasan J, Tavares Poças MDF, Tlustos C, Wölfle D, Zorn H, Chesson A, Glandorf B, Herman L, Jany KD, Marcon F, Penninks A, Smith A, van Loveren H, Želježic D, Andryszkiewicz M, Liu Y, Rossi A, Engel KH. Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP). EFSA J 2018; 16:e05319. [PMID: 32625961 PMCID: PMC7009544 DOI: 10.2903/j.efsa.2018.5319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
The food enzyme is a glucose oxidase (beta‐d‐glucose:oxygen 1‐oxidoreductase; EC 1.1.3.4) produced with a genetically modified strain of Aspergillus oryzae strain NZYM‐KP by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme does not contain the production organism or DNA; therefore, there is no safety concern for the environment. The glucose oxidase is intended to be used in baking processes. Based on the maximum use levels recommended and individual consumption data from the EFSA Comprehensive European Food Consumption Database, dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 0.156 mg TOS/kg body weight (bw) per day in European populations. The food enzyme did not induce gene mutations in bacteria or chromosome aberrations in human lymphocytes. The subchronic toxicity was assessed by means of a repeated dose 90‐day oral toxicity study in rodents. A no‐observed‐adverse‐effect level was derived (341 mg TOS/kg bw per day), which compared with the estimated dietary exposure results in a sufficiently high margin of exposure. The allergenicity was evaluated by comparing the amino acid sequence to those of known allergens and one match with a fungal contact allergen was found. The Panel considered that, under the intended condition of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered low. Based on the microbial source, the genetic modifications, the manufacturing process, the compositional and biochemical data, the estimated dietary exposure and the findings in the toxicological studies, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
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Lucas I, Becker T, Jekle M. Gluten Polymer Networks-A Microstructural Classification in Complex Systems. Polymers (Basel) 2018; 10:polym10060617. [PMID: 30966651 PMCID: PMC6403851 DOI: 10.3390/polym10060617] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/01/2018] [Accepted: 06/03/2018] [Indexed: 11/21/2022] Open
Abstract
A classification of gluten polymer networks would support a better understanding of structure-function relationships of any gluten polymer material and thus, the control of processing properties. However, quantification and interpretation of the gluten network structures is challenging due to their complexity. Thus, the network formation was altered by specific gluten-modifying agents (glutathione, ascorbic acid, potassium bromate, glucose oxidase, transglutaminase, bromelain) in this study in order to clarify if structural alterations can be detected on a microstructural level and to specify different polymer arrangements in general. Microstructure analysis was performed by confocal laser scanning microscopy followed by quantification with protein network analysis. It was shown that alterations in gluten microstructure could be elucidated according to the kind of modification in cross-linking (disulphide, (iso) peptide, dityrosyl). Linear correlations of structural network attributes among each other were found, leading to an assertion in general: the higher the branching rate, the thinner the protein threads and the larger the interconnected protein aggregate. Considering the morphological attribute lacunarity, a quantitative classification of different gluten arrangements was established. These assertions were extended by using unspecific gluten-modifying agents in addition to the specific ones. Ultimately, five network types were proposed based on diverse polymer arrangements.
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Affiliation(s)
- Isabelle Lucas
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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40
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Rasheed F, Plivelic TS, Kuktaite R, Hedenqvist MS, Johansson E. Unraveling the Structural Puzzle of the Giant Glutenin Polymer-An Interplay between Protein Polymerization, Nanomorphology, and Functional Properties in Bioplastic Films. ACS OMEGA 2018; 3:5584-5592. [PMID: 30023922 PMCID: PMC6045469 DOI: 10.1021/acsomega.7b02081] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2017] [Accepted: 05/09/2018] [Indexed: 06/08/2023]
Abstract
A combination of genotype, cultivation environment, and protein separation procedure was used to modify the nanoscale morphology, polymerization, and chemical structure of glutenin proteins from wheat. A low-polymerized glutenin starting material was the key to protein-protein interactions mainly via SS cross-links during film formation, resulting in extended β-sheet structures and propensity toward the formation of nanoscale morphologies at molecular level. The properties of glutenin bioplastic films were enhanced by the selection of a genotype with a high number of cysteine residues in its chemical structure and cultivation environment with a short grain maturation period, both contributing positively to gluten strength. Thus, a combination of factors affected the structure of glutenins in bioplastic films by forming crystalline β-sheets and propensity toward the ordered nanostructures, thereby resulting in functional properties with high strength, stiffness, and extensibility.
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Affiliation(s)
- Faiza Rasheed
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
- School
of Engineering Sciences in Chemistry, Biotechnology and Health Science
and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 58, SE-100 44 Stockholm, Sweden
| | | | - Ramune Kuktaite
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
| | - Mikael S. Hedenqvist
- School
of Engineering Sciences in Chemistry, Biotechnology and Health Science
and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, Teknikringen 58, SE-100 44 Stockholm, Sweden
| | - Eva Johansson
- Department
of Plant Breeding, The Swedish University
of Agricultural Sciences, Växtskyddsvägen 1, SE-230
53 Alnarp, Sweden
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41
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Niu M, Xiong L, Zhang B, Jia C, Zhao S. Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.046] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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42
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Affiliation(s)
- Barbara L. DeButts
- Macromolecular Science and Engineering and Macromolecules Innovation InstituteVirginia TechBlacksburg Virginia 24061
- Biological Systems EngineeringVirginia Tech, 301 Human and Agricultural Biosciences Building 1, 1230 Washington St. SWBlacksburg Virginia 24061
| | - Laura E. Hanzly
- Biological Systems EngineeringVirginia Tech, 301 Human and Agricultural Biosciences Building 1, 1230 Washington St. SWBlacksburg Virginia 24061
| | - Justin R. Barone
- Macromolecular Science and Engineering and Macromolecules Innovation InstituteVirginia TechBlacksburg Virginia 24061
- Biological Systems EngineeringVirginia Tech, 301 Human and Agricultural Biosciences Building 1, 1230 Washington St. SWBlacksburg Virginia 24061
- Center for Soft Matter and Biological PhysicsVirginia TechBlacksburg Virginia 24061
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Gulzar M, Taylor JR, Minnaar A. Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4815-4821. [PMID: 28374434 DOI: 10.1002/jsfa.8351] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 03/30/2017] [Accepted: 03/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (∼180 kDa), which were disulfide crosslinked into larger proteins. pH 6 extracted marama proteins had similar emulsification properties to soy protein isolate and several times higher foaming capacity than pH 8 extracted protein, egg white and soy protein isolate. pH 6 extracted protein dough was more elastic than pH 8 extracted protein, approaching the elasticity of wheat gluten. CONCLUSION Marama protein extracted at pH 6 has excellent food-type functional properties, probably because it lacks some 11S polypeptides but has additional high molecular weight proteins. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Gulzar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - John Rn Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
| | - Amanda Minnaar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
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44
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Isaschar-Ovdat S, Fishman A. Mechanistic insights into tyrosinase-mediated crosslinking of soy glycinin derived peptides. Food Chem 2017; 232:587-594. [PMID: 28490115 DOI: 10.1016/j.foodchem.2017.04.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 03/23/2017] [Accepted: 04/04/2017] [Indexed: 10/19/2022]
Abstract
Tyrosinase from Bacillus megaterium (TyrBm) was previously used to modulate soy glycinin-based emulsions and gels. To study the crosslinking mechanism, TyrBm oxidation of three tyrosine-containing octapeptides derived from glycinin was analyzed by oxygen consumption measurements, absorbance and mass spectrometry. A significant lag period and lower activity were measured when tyrosine was located in the middle of the peptide chain. Mass spectrometry analysis showed that these peptides are crosslinked via the oxidative quinone ring of the tyrosine residue by aryl-alkylamine addition or aryloxy radical coupling to form di-DOPA (3,4-dihydroxyphenylalanine). In contrast, peptides containing tyrosine in the N- or C-terminus, were rapidly oxidized forming multimer units within thirty minutes. When small amino acids were adjacent to the terminus tyrosine, formation of di-tyrosine was observed. This work confirms that protein crosslinking by TyrBm occurs by several chemical mechanisms and may assist in designing peptide-based inhibitors for the food and cosmetic applications.
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Affiliation(s)
- Sivan Isaschar-Ovdat
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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45
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Nguyen DD, Johnson SK, Clarke MW. Identification and Quantification of Dityrosine in Grain Proteins by Isotope Dilution Liquid Chromatography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0901-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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la Gatta B, Rutigliano M, Padalino L, Conte A, Del Nobile MA, Di Luccia A. The role of hydration on the cooking quality of bran-enriched pasta. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Meerts M, Van Ammel H, Meeus Y, Van Engeland S, Cardinaels R, Oosterlinck F, Courtin CM, Moldenaers P. Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1986-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Zhang S, Fox DM, Urbanc B. Insights into Formation and Structure of Aβ Oligomers Cross-Linked via Tyrosines. J Phys Chem B 2017; 121:5523-5535. [DOI: 10.1021/acs.jpcb.7b02495] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Shuting Zhang
- Department
of Physics, Drexel University, Philadelphia, Pennsylvania 19104, United States
| | - Dillion M. Fox
- Department
of Physics, Drexel University, Philadelphia, Pennsylvania 19104, United States
| | - Brigita Urbanc
- Department
of Physics, Drexel University, Philadelphia, Pennsylvania 19104, United States
- Faculty
of Mathematics and Physics, University of Ljubljana, 1000 Ljubljana, Slovenia
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49
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Ortolan F, Steel CJ. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review. Compr Rev Food Sci Food Saf 2017; 16:369-381. [PMID: 33371555 DOI: 10.1111/1541-4337.12259] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 02/01/2017] [Accepted: 02/01/2017] [Indexed: 11/30/2022]
Abstract
The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high-fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical-chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time-consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.
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Affiliation(s)
- Fernanda Ortolan
- Univ. Estadual de Campinas. Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato, 80, CEP 13083-862, Cidade Univ. Zeferino Vaz, Campinas, São Paulo, Brazil.,Inst. Federal de Educação, Ciência e Tecnologia Farroupilha - Campus Alegrete, RS 377 Km 27, Passo Novo, CEP 97555-000, Alegrete, Rio Grande do Sul, Brazil
| | - Caroline Joy Steel
- Univ. Estadual de Campinas. Faculdade de Engenharia de Alimentos, Rua Monteiro Lobato, 80, CEP 13083-862, Cidade Univ. Zeferino Vaz, Campinas, São Paulo, Brazil
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50
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la Gatta B, Rutigliano M, Rusco G, Petrella G, Di Luccia A. Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn ( Triticum monococcum ) flours. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.11.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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