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Jin Y, Wei L, Yang N, Xu X, Jin Z. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage. Food Chem 2024; 453:139709. [PMID: 38781908 DOI: 10.1016/j.foodchem.2024.139709] [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: 11/19/2023] [Revised: 04/02/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024]
Abstract
As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread.
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Affiliation(s)
- Yamei Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Liwen Wei
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Xueming Xu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
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2
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Jiang X, Wang X, Zhou S. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough. J Food Sci 2023; 88:4840-4852. [PMID: 37876320 DOI: 10.1111/1750-3841.16797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 10/26/2023]
Abstract
Roasted flaxseed (RF) marc, which is a by-product obtained from RF oil extraction, has high nutritional value. This study evaluated the impact of RF marc flour on rheological, structural, fermentation, water distribution, and migration properties of the wheat dough. Results showed that adding RF into wheat flour (WF) could effectively increase the water absorption in the dough and retard the retrogradation of starch. The fermentation results revealed that adding RF could improve the gas retention coefficient of dough. Compared to the dough prepared with WF, the doughs enriched with RF had higher tan δ values (ratio of loss modulus G″ to storage modulus G'), indicating a more liquid-like property. The mobility of tightly bound and free water in dough was decreased by adding RF, whereas the distribution of free water was increased. On the one hand, adding RF would dilute the gluten content in dough, resulting in a weaker protein network. On the other hand, the dietary fiber and proteins in RF could offset the gluten dilution effect to some extent. Overall, the results suggested that the substitution level of RF in WF should be below 25% to avoid serious dough quality deterioration, and the RF-WF blended flour could be a potential ingredient to produce wheat products with moist taste. These findings could be useful for guiding the future usage of RF marc in wheat-based products.
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Affiliation(s)
- Xiaofei Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
| | - Xiaotong Wang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
- School of Medical Instrument & Food Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China
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3
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García-Hernández Á, Roldán-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J. Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4174-4183. [PMID: 36628498 DOI: 10.1002/jsfa.12442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/04/2023] [Accepted: 01/11/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive to reincorporate food waste still useful and safe into the production chain of food for human consumption. This work aims to contribute to the study of the feasibility of recycling stale bread waste flour (BWF) into fresh oven-baked white bread, by replacing 0, 20, 40, 60, 80, and 100 g/100 g of the wheat flour with BWF. RESULTS Storage and loss moduli increased as the BWF content increased. The baked loaf exhibited decreased lightness and yellowness but increased redness. Increasing BWF contents produced decreased loaf volume and hardness but increased moisture content. Fourier-transform infrared analysis showed that the BWF addition induced important changes in the water, protein, and starch molecular organization. Therefore, starch digestibility showed reductions in both rapidly and slowly digestible starch fractions. Principal component analysis revealed that replacements of up 20 g/100 g can produce white bread with textural, colour, and starch digestibility characteristics like that of the control bread. CONCLUSION The fresh oven-baked white bread variation produced by replacing 20 g/100 g of the wheat flour with BWF exhibited comparable colour, volume, texture, and starch digestibility features as a control bread did made with 0 g/100 BWF. Higher replacement percentages of wheat flour by stale BWF produced unsuitable drawbacks in the white bread characteristics, but those might be deemed as convenient in other types of bakery products. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | - César Roldán-Cruz
- Facultad de Nutrición, Universidad Veracruzana-Región Veracruz, Veracruz, Mexico
| | - Eduardo Jaime Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
| | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico
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4
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Proporties and Synthesis of Biosilver Nanofilms for Antimicrobial Food Packaging. Polymers (Basel) 2023; 15:polym15030689. [PMID: 36771990 PMCID: PMC9919760 DOI: 10.3390/polym15030689] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/03/2022] [Accepted: 01/16/2023] [Indexed: 01/31/2023] Open
Abstract
In this original research, biodegradable corn starch (CS) and wheat gluten (wg)-based silver nanofilms were synthesized and analyzed by using goji berry extract taurine (ta), garlic extract (GC), whey powder (wh), and montmorillonite clay nanoparticles. Antibacterial-corn-starch-based nano films were analyzed by using the methods of high-performance liquid chromatography (HPLC), Fourier Transform infrared spectroscopy (FTIR-ATR), X-ray diffraction (XRD), dynamic and mechanical (DMA) analysis, and scanning electron microscopy (SEM). In addition, the antibacterial resistances of the corn starch nano films against the bacteria Salmonella and Staphylococcus aureus (S. aureus) and Listeria monocytogenes were examined and the migration assays were carried out. The migration analysis results of CS1, CS2, and CS3 nanocomposite films were found as 0.305, 0.297, and 0.297 mg/dm2, respectively. The inhibition zone of CS1, CS2, and CS3 nanocomposite films were found as 1547, 386, and 1884 mm2 against Salmonella bacteria. The results show that silver nanofilms are suitable as packaging films for the production of packaging in milk and dairy products, liquid foods, and acidic foods.
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5
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Zhong ZH, Zhang YQ. Long-term preservation at low temperature of Escherichia coli cells embedded in egg white glass formed by slow drying at room temperature. Int J Biol Macromol 2023; 225:1129-1139. [PMID: 36427618 DOI: 10.1016/j.ijbiomac.2022.11.174] [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: 07/18/2022] [Revised: 11/05/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
Abstract
Sterile homogeneous egg white (EW) is obtained through a three-step process, high-speed homogenization, centrifugation, and ultraviolet radiation. After incorporating 1.056 × 1010 CFU/g of Escherichia coli, the EW mixture was dehydrated by slow drying to form a brittle, water-soluble, and transparent bacteria-embedded egg white glass (BE-EWG). The BE-EWG stored at -20 °C for 4 months maintains almost all the cell growth functions and proliferation activities of the labeled E. coli, and most of the cell functions and 60 % of the proliferation activities are maintained for up to one year. The BE-EWG exhibits a porous hydrogel membrane structure after heat treatment, and many E. coli cells are accommodated in a grid with a pore size of 2-10 mm. The loss of bacteria-carrying viability after storage at room temperature may be related to the Maillard reaction between protein and glucose in EW, which results in the structural changes caused by protein cross-linking, darkened color and water insolubility of the BE-EWG. Therefore, the method of embedding E. coli cells in EWG as solid form at room temperature to avoid ice crystal formation during cryopreservation is more beneficial for storage, packaging and shipping at -20 °C.
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Affiliation(s)
- Zhi-Hao Zhong
- School of Biology and Basic Medical Sciences, Medical College, Soochow University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, China.
| | - Yu-Qing Zhang
- School of Biology and Basic Medical Sciences, Medical College, Soochow University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, China.
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6
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Hu S, Zhou G, Xu X, Zhang W, Li C. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Zheng K, Ji MH, Chu FH, Jiang YH, Yang CK, Xue L, Jiang C. The Effect of External Electric Field on the Conformational Integrity of Trypsin Inhibitor: A Molecular Model Study. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2022. [DOI: 10.1134/s0036024422110103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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8
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Wang YR, Wang SL, Luo RM. Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process. Front Nutr 2022; 9:1003126. [PMID: 36330139 PMCID: PMC9622931 DOI: 10.3389/fnut.2022.1003126] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/20/2022] [Indexed: 09/11/2023] Open
Abstract
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds were identified, among which 14 compounds, including (E)-2-octenal, 1-heptanol, hexanal, 1-hexanol, heptanal, 1-octen-3-ol, 1-pentanol, (E)-2-nonenal, octanal, 2-undecenal, nonanal, pentanal, 2-pentylfuran and 2-methypyrazine, were confirmed as key aroma compounds through the odor activity values (OAV) and aroma recombination experiments. The OAV and contribution rate of the 14 key aroma compounds were maintained at high levels, and nonanal had the highest OAV (322.34) and contribution rate (27.74%) in the samples after roasting for 10 min. The content of α-helix significantly decreased (P < 0.05), while the β-sheet content significantly increased (P < 0.05) during the roasting process. The content of random coils significantly increased in the samples roasted for 0-8 min (P < 0.05), and then no obvious change was observed. At the same time, β-turn content had no obvious change. Correlation analysis showed that the 14 key aroma compounds were all positively correlated with the content of α-helix and negatively correlated with the contents of β-sheet and random coil, and also positively correlated with the content of β-turn, except hexanal and 2-methypyrazine. The results are helpful to promoting the industrialization of roasted Tan mutton.
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Affiliation(s)
- Yong-Rui Wang
- College of Agriculture, Ningxia University, Yinchuan, China
| | - Song-Lei Wang
- College of Food and Wine, Ningxia University, Yinchuan, China
| | - Rui-Ming Luo
- College of Food and Wine, Ningxia University, Yinchuan, China
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9
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Li Y, Yuan Z, Gao Y, Bao Z, Sun N, Lin S. Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations. Food Chem 2022; 394:133477. [PMID: 35728469 DOI: 10.1016/j.foodchem.2022.133477] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/12/2022] [Accepted: 06/11/2022] [Indexed: 11/04/2022]
Abstract
A pulsed electric field (PEF) treatment exhibits different effects on trypsin; however, the mechanism of enzyme activation remains unclear. Herein, chemical experiments combined with molecular dynamics simulations revealed the mechanism of trypsin activation by PEF treatment at the molecular level. The results indicated that compared with the values at 0 kV/cm, the enzyme activity, Vmax, and Kcat at 20 kV/cm increased by 9.30%, 4.74%, and 4.30%, respectively, and Km decreased by 11.14%, indicating an improved interaction between the enzyme and substrate. The simulation results revealed that PEF treatment increased the number of molecular hydrogen bonds and the solvent-accessible surface area, while decreasing the rotation radius and random coil content by 5.00% and 3.37%, respectively. Molecular docking indicated that PEF treatment altered the active center and increased the affinity between the enzyme and substrate. The simulation results were consistent with those of the spectroscopic experiments conducted on trypsin after PEF treatment.
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Affiliation(s)
- Yinli Li
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zihan Yuan
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Yuanhong Gao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zhijie Bao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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10
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Gluten proteins: Enzymatic modification, functional and therapeutic properties. J Proteomics 2022; 251:104395. [PMID: 34673267 DOI: 10.1016/j.jprot.2021.104395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/13/2021] [Accepted: 09/27/2021] [Indexed: 01/28/2023]
Abstract
Glutens are potential proteins with multifunctional therapeutic effects. Their covalence network structures with and without protease inhibitors are expected to enhance or to serve further properties and further technological points such as increased bioactive surfaces, gelatinization, gelation and pasting properties. The depletion of the allergic peptide sequences of gluten proteins comprising sometimes protease inhibitors are valid via the enzymatic ingestion using proteolytic enzymes that might enhance these functional and technological processes by producing active peptides having osmoregulation and regular glass transitions, surface activity for coating and encapsulation properties. In addition to further therapeutic functions such as immunoregulatory, antithrombin and opioidal activities, particularly in eradicating most of the free radicals, suppressing diabetes Mellitus II complications and inhibiting angiotensin converting enzyme cardiovascular growth diseases.
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11
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Ekaette I, Saldaña MDA. The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour. STARCH-STARKE 2020. [DOI: 10.1002/star.202000099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Idaresit Ekaette
- Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta T6G 2P5 Canada
| | - Marleny D. A. Saldaña
- Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta T6G 2P5 Canada
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12
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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13
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Vanga SK, Wang J, Orsat V, Raghavan V. Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Res Int 2020; 137:109523. [DOI: 10.1016/j.foodres.2020.109523] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 06/12/2020] [Accepted: 07/03/2020] [Indexed: 01/18/2023]
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14
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Dong M, Tian H, Xu Y, Han M, Xu X. Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study. Food Chem 2020; 342:128306. [PMID: 33069524 DOI: 10.1016/j.foodchem.2020.128306] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 09/29/2020] [Accepted: 10/01/2020] [Indexed: 01/10/2023]
Abstract
The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft, and exudative-like (PSE-like) chicken meat was investigated. The results showed a positive correlation between gelation properties and PEF intensities in the range of 8-18 kV/cm; however, a further increase in intensity had a negative impact. Optimized PEF treatment (18 kV/cm) was capable of inducing MPs with a relatively small particle size, thus contributing to the production of a more homogeneous gel structure. The water distribution and mobility in the gel system significantly changed with increasing PEF intensities, the proportion of immobilized water (P21) increased, and that of free water (P22) decreased. Based on molecular dynamics simulations (MDS), an increasing trend in the number of hydrogen bonds and a reduction in the radius of gyration (Rg) after PEF treatment.
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Affiliation(s)
- Ming Dong
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Huixin Tian
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yujuan Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Minyi Han
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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15
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Subedi S, Du L, Prasad A, Yadav B, Roopesh M. Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Dependencies of solvation-free energy and coordination number of ions on external electrostatic fields. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.112055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Yang PK. Effect of external electric field on the solvent forces in hydrophilic solutes. Chem Phys 2019. [DOI: 10.1016/j.chemphys.2018.11.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Chen G, Huang K, Miao M, Feng B, Campanella OH. Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art. Compr Rev Food Sci Food Saf 2018; 18:243-263. [PMID: 33337012 DOI: 10.1111/1541-4337.12406] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 10/07/2018] [Accepted: 10/10/2018] [Indexed: 12/14/2022]
Abstract
Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.
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Affiliation(s)
- Gang Chen
- School of Food Science and Technology, Henan Univ. of Technology, 100 Lianhua St., Zhengzhou 450001, Henan, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Kai Huang
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Biao Feng
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China
| | - Osvaldo H Campanella
- State Key Laboratory of Food Science and Technology, Jiangnan Univ., 1800 Lihu Ave., Wuxi, 214122, Jiangsu, P. R. China.,Agricultural and Biological Engineering, and Dept. of Food Science, Whistler Center for Carbohydrate Research, Purdue Univ., 745 Agriculture Mall Dr., West Lafayette, IN, 47906, U.S.A
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19
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Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2158-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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20
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Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods 2018; 7:foods7010006. [PMID: 29316679 PMCID: PMC5789269 DOI: 10.3390/foods7010006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 12/22/2017] [Accepted: 12/27/2017] [Indexed: 11/16/2022] Open
Abstract
Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world. It contains serine protease inhibitors which lower its nutritional value and digestibility. Processing techniques for the elimination of trypsin inhibitors and lipoxygenase, which have shorter processing time and lower production costs are required for the large-scale manufacturing of soymilk. In this study, the suitable conditions of time and temperature are optimized during microwave processing to obtain soymilk with maximum digestibility with inactivation of trypsin inhibitors, in comparison to the conventional thermal treatment. The microwave processing conditions at a frequency of 2.45 GHz and temperatures of 70 °C, 85 °C and 100 °C for 2, 5 and 8 min were investigated and were compared to conventional thermal treatments at the same temperature for 10, 20 and 30 min. Response surface methodology is used to design and optimize the experimental conditions. Thermal processing was able to increase digestibility by 7% (microwave) and 11% (conventional) compared to control, while trypsin inhibitor activity reduced to 1% in microwave processing and 3% in conventional thermal treatment when compared to 10% in raw soybean.
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Singh A, Vanga SK, Orsat V, Raghavan V. Application of molecular dynamic simulation to study food proteins: A review. Crit Rev Food Sci Nutr 2017; 58:2779-2789. [DOI: 10.1080/10408398.2017.1341864] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
| | - Sai Kranthi Vanga
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Valerie Orsat
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
| | - Vijaya Raghavan
- Faculty of Agriculture and Environmental Studies, Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC, Canada
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Amiri A, Shahedi M, Kadivar M. Structural properties of gluten modified by ascorbic acid and transglutaminase. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1349141] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Amir Amiri
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Mohammad Shahedi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Uygun-Sarıbay M, Ergun E, Kalaycı Y, Köseoğlu T. The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1241263] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mine Uygun-Sarıbay
- TAEA, Sarayköy Nuclear Research and Training Center, Kazan, Ankara, Turkey
| | - Ece Ergun
- TAEA, Sarayköy Nuclear Research and Training Center, Kazan, Ankara, Turkey
| | - Yakup Kalaycı
- TAEA, Sarayköy Nuclear Research and Training Center, Kazan, Ankara, Turkey
| | - Turhan Köseoğlu
- TAEA, Sarayköy Nuclear Research and Training Center, Kazan, Ankara, Turkey
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Harish Vagadia B, Vanga SK, Singh A, Raghavan V. Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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