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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean ( Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods 2023; 12:foods12030605. [PMID: 36766134 PMCID: PMC9913992 DOI: 10.3390/foods12030605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 01/12/2023] [Accepted: 01/19/2023] [Indexed: 02/04/2023] Open
Abstract
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.
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Omedi JO, Huang J, Huang W, Zheng J, Zeng Y, Zhang B, Zhou L, Zhao F, Li N, Gao T. Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread. Heliyon 2021; 7:e08290. [PMID: 34778581 PMCID: PMC8577112 DOI: 10.1016/j.heliyon.2021.e08290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/18/2021] [Accepted: 10/27/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient with respect to bread making performance and bio-preservation effect. Underlying mechanisms related to gluten protein hydrolysis, starch hydrolysis, and yeast activity in dough were explored. The antioxidant activity, antifungal activity and bread making performance of the resulted breads were analyzed. Also, the antifungal phenolic acids in the breads were identified and quantified. Incorporation of fermented substrates in dough increased yeast activity and gas production capacity, but decreased gas retention capacity. This was attributed to increased dough acidity after incorporating fruit substrates. As a result, reducing sugar and free sulfhydryl (SH) groups increased in these doughs which indicated higher starch and gluten protein hydrolysis, respectively. However, SH groups increased at lower rate in presence of substrates fermented by L. plantarum and P. pentosaceus at condition 2 than 1. This could be due to improvement of gluten network as revealed by decreased α-helix (%) and increased β-turn (%) in secondary gluten structures in these doughs which subsequently resulted in more homogeneous microstructural properties than in presence of unfermented substrate compared to wheat dough. Subsequently, bread specific volume increased (6.6–20.0%) in presence of fermented substrates, especially fermented by L. plantarum at (2). Moreover, bread incorporated with fermented substrates (P. pentosaceus than L. plantarum at 1 than 2) had enhanced antioxidant activities, lower fungal growth rates based on challenge tests and mold free shelf life. Antifungal phenolic acids such as gallic acids, caffeic acid, protocatechuic acid were only detected in bread incorporated with fruit substrates, and their total content higher in fermented substrates.
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Affiliation(s)
- Jacob Ojobi Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Jing Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Jianxian Zheng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Corresponding author.
| | - Yongqing Zeng
- College of Food and Bioengineering, South China University of Technology, Guangzhou Institute of Food Industry, Guangzhou, 510000, China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi 214122, China
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Liyuan Zhou
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
- Shandong Daoxiancun Food Industry Co., Ltd., Heze, Shandong 274000, China
| | - Faqun Zhao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Ning Li
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
| | - Tiecheng Gao
- Fujian Zunjin Health Science and Technology Co., Ltd., IBF International Inc., Quanzhou, Fujian 362200, China
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4
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Zhang B, Omedi JO, Zheng J, Huang W, Jia C, Zhou L, Zou Q, Li N, Gao T. Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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5
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Yuan Y, Hong T, Ma Y, Xu D, Zhang H, Jin Y, Wu F, Xu X. Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties. Cereal Chem 2021. [DOI: 10.1002/cche.10433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yirong Yuan
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Tingting Hong
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yongshuai Ma
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Huang Zhang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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6
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Meybodi NM, Mirmoghtadaie L, Sheidaei Z, Arab M, Nasab SS, Taslikh M, Mortazavian AM. Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999201001145814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bread as the main food all over the world is generally based on wheat flour due to its
unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced
by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based
on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is
considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks
as the main factor in determining the integrity of the gluten network are also interrupted by
the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical
and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality
of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity,
ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient
option, considering its ability to introduce new crosslinks. This new crosslink formation can either
improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in
gluten free bread. The aim of this article is to review the application of microbial transglutaminase
enzyme as an improving agent in wheat bread industry.
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Affiliation(s)
- Neda M. Meybodi
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sarah S. Nasab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Musarreza Taslikh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
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7
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Arai C, Hirose R, Tozaki M, Nakamura S, Yamaguchi S, Suzuki M, Miyamori K, Noguchi T, Takano K. Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough. Cereal Chem 2021. [DOI: 10.1002/cche.10414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Rieko Hirose
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
| | | | | | | | | | | | - Tomohiro Noguchi
- Food Processing Center Faculty of Applied Bioscience Tokyo University of Agriculture Setagaya‐ku Japan
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8
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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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9
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Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles. Foods 2020; 9:foods9111698. [PMID: 33228238 PMCID: PMC7699476 DOI: 10.3390/foods9111698] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/27/2020] [Accepted: 11/09/2020] [Indexed: 11/17/2022] Open
Abstract
In order to verify the cryoprotective effect of an antifreeze protein (BaAFP-1) obtained from barley on bread dough, the effect of BaAFP-1 on the rheological properties, microstructure, fermentation, and baking performance including the proofing time and the specific volume of bread dough and bread crumb properties during freezing treatment and freeze-thaw cycles were analysed. BaAFP-1 reduced the rate of decrease in storage modulus and loss modulus values during freezing treatment and freeze-thaw cycles. It influenced the formation and the shape of ice formed during freezing and inhibited ice recrystallization during freeze-thaw. BaAFP-1 maintained gas production ability and gas retention properties, protected gluten network and the yeast cells from deterioration caused by ice formation and ice crystals recrystallisation in dough samples during freezing treatment and freeze-thaw treatment. It slow down the increase rate of hardness of bread crumb. The average area of pores in bread crumbs decreased significantly (p < 0.05) as the total number of pores increased (p < 0.05), and the addition of BaAFP-1 inhibited this deterioration. These results confirmed the cryoprotective activity of BaAFP-1 in bread dough during freezing treatment and freeze-thaw cycles.
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10
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Ahmed J, Thomas L, Al-Hazza A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00725-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Lu L, Xing JJ, Yang Z, Guo XN, Zhu KX. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough. Food Chem 2020; 343:128440. [PMID: 33127224 DOI: 10.1016/j.foodchem.2020.128440] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/16/2020] [Accepted: 10/16/2020] [Indexed: 01/16/2023]
Abstract
The effects of ε-poly-l-lysine (ε-PL) treated yeast on gluten polymerization of frozen dough and quality of steamed bread after freeze-thaw cycles were investigated. Compared with steamed bread made from frozen dough containing ε-PL and untreated yeast (PUTY) or only untreated yeast, steamed bread made from frozen dough containing ε-PL treated yeast (PTY) had a larger specific volume, lower hardness and more porous. A dynamic rheological and scanning electron microscopic analysis demonstrated that using PTY instead of yeast could reduce dough elasticity and damage protein network after freeze-thaw cycles. Lower sodium dodecyl sulfate (SDS) soluble polymeric proteins and monomeric proteins, and higher SDS insoluble proteins were found in frozen dough containing PTY, which indicates a reduced depolymerization of gluten proteins after freeze-thaw cycles. After 4 freeze-thaw cycles, the lower glutathione and free sulfhydryl in dough containing PTY indicate that the interchain disulfide bonds between proteins were preserved.
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Affiliation(s)
- Lu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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12
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Effects of sodium chloride or salt substitutes on rheological properties and water-holding capacity of flour and hardness of noodles. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100154] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Mak A, Simon RR. Preclinical safety evaluation of triacylglycerol lipase QLM from Burkholderia ubonensis. Regul Toxicol Pharmacol 2019; 110:104523. [PMID: 31726192 DOI: 10.1016/j.yrtph.2019.104523] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 09/26/2019] [Accepted: 11/08/2019] [Indexed: 11/16/2022]
Abstract
Triacylglycerol lipases are well characterized enzymes that catalyze the hydrolysis of fats. They are biotechnologically relevant enzymes and are used in a wide range of practical applications in industry. Lipase produced from Burkholderia ubonensis (strain PL266-QLM) (Lipase QLM) is being investigated for use as a processing aid in multiple food applications and may therefore be present at trace levels in finished food products. A battery of toxicological studies was therefore conducted on Lipase QLM to support its safe use in food. Lipase QLM was not genotoxic or mutagenic in an in vitro bacterial reverse mutation test and chromosome aberration test. Additionally, no test article-related adverse effects were observed in clinical observations, body weight, food consumption, ophthalmology, hematology, blood chemistry, urinalysis, and macroscopic and microscopic findings in a subchronic toxicity study in rats administered Lipase QLM in the diet at levels of 0%, 0.8%, 2%, and 5% Lipase QLM. The no-observed-adverse-effect level was therefore considered to be 5% Lipase QLM in both sexes [3357.2 and 3777.6 mg/kg body weight/day (2756.3 and 3101.4 mg total organic solids/kg body weight/day) in males and females, respectively] under the test conditions, which supports the safety of this ingredient for use in food for human consumption.
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Affiliation(s)
- Alastair Mak
- Intertek Scientific and Regulatory Consultancy, 2233, Argentia Road, Suite 201, Mississauga, L5N 2X7, ON, Canada.
| | - Ryan R Simon
- Intertek Scientific and Regulatory Consultancy, 2233, Argentia Road, Suite 201, Mississauga, L5N 2X7, ON, Canada
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14
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Tang X, Zhang B, Huang W, Ma Z, Zhang F, Wang F, Zou Q, Zheng J. Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Omedi JO, Huang W, Zhang B, Li Z, Zheng J. Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review. Cereal Chem 2019. [DOI: 10.1002/cche.10122] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jacob O. Omedi
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China
- MagiBake GS International; Jinjiang; Quanzhou China
| | - Zhibin Li
- MagiBake GS International; Jinjiang; Quanzhou China
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16
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Tang X, Liu R, Huang W, Zhang B, Wu Y, Zhuang J, Omedi JO, Wang F, Zheng J. Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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17
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Tang X, Liu N, Huang W, Cheng X, Wang F, Zhang B, Chen J, Jiang H, Omedi JO, Li Z. Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by
Weissella confusa
QS
813 from traditional sourdough. Cereal Chem 2018. [DOI: 10.1094/cchem-08-17-0174-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaojuan Tang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Na Liu
- MagiBake International Inc. Wuxi China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | | | - Feng Wang
- MagiBake International Inc. Wuxi China
| | - Binle Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jiafang Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Hui Jiang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Jacob O. Omedi
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Zhibin Li
- Fujian Wheat City Food Development Co., Ltd. Jinjiang Quanzhou China
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18
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Wang X, Pei D, Teng Y, Liang J. Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism. Journal of Food Science and Technology 2017; 55:389-398. [PMID: 29358832 DOI: 10.1007/s13197-017-2950-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2017] [Indexed: 10/18/2022]
Abstract
Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.
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Affiliation(s)
- Xuan Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Dudu Pei
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Yuefei Teng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
| | - Jianfen Liang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University (East Campus), No. 17, Tsinghua East Road, P.O. Box 294, Beijing, 100083 People's Republic of China
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19
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Heil A, Ohsam J, van Genugten B, Diez O, Yokoyama K, Kumazawa Y, Pasternack R, Hils M. Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6982-6990. [PMID: 28721717 DOI: 10.1021/acs.jafc.7b02414] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of standard bakery concentrations of microbial transglutaminase (MTG) in wheat bread preparation on the immunoreactivity of sera of celiac disease (CD) patients was investigated. Immunoblotting using monoclonal antibodies specific to unmodified and/or deamidated gliadin showed no differences between control bread and MTG bread. Deamidation of gliadin could not be detected at standard MTG concentrations. Sera of CD patients were characterized using anti-gliadin and anti-deamidated gliadin peptide (DGP) enzyme-linked immunosorbent assay and grouped into DGP high- and low-titer pools. The recognition pattern obtained after using both CD sera pools for immunoblotting did not reveal differences between control and MTG-treated bread protein extracts. Our results indicate that MTG treatment of wheat bread prepared with typical MTG concentrations used in standard bakery processes does not lead to immunodetectable amounts of CD immunotoxic deamidated gliadins.
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Affiliation(s)
- Andreas Heil
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
| | - Jürgen Ohsam
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
| | | | - Oscar Diez
- AB Enzymes GmbH , Feldbergstraße 78, 64293 Darmstadt, Germany
| | - Keiichi Yokoyama
- Institute of Food Sciences and Technologies, Ajinomoto Company, Incorporated , 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 2010-8681, Japan
| | - Yoshiyuki Kumazawa
- Institute of Food Sciences and Technologies, Ajinomoto Company, Incorporated , 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 2010-8681, Japan
| | | | - Martin Hils
- Zedira GmbH , Roesslerstraße 83, 64293 Darmstadt, Germany
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Tang X, Wang F, Huang W, Zou Q, Jia C, Jin D, Omedi JO, Li Z. The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0179-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaojuan Tang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Feng Wang
- Fortune Bakery Co. Ltd., Zhangjiagang, Jiangsu 215632, China
| | - Weining Huang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qibo Zou
- Fortune Bakery Co. Ltd., Zhangjiagang, Jiangsu 215632, China
| | - Chunli Jia
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dadi Jin
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob-Ojobi Omedi
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhibin Li
- Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China
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21
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Wang P, Tao H, Jin Z, Xu X. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. Food Chem 2016; 200:117-24. [DOI: 10.1016/j.foodchem.2016.01.027] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 01/04/2016] [Accepted: 01/08/2016] [Indexed: 11/17/2022]
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22
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Hao Y, Wang F, Huang W, Tang X, Zou Q, Li Z, Ogawa A. Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500123] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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24
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Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.10.005] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Borrelli GM, Trono D. Recombinant Lipases and Phospholipases and Their Use as Biocatalysts for Industrial Applications. Int J Mol Sci 2015; 16:20774-840. [PMID: 26340621 PMCID: PMC4613230 DOI: 10.3390/ijms160920774] [Citation(s) in RCA: 195] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 07/17/2015] [Accepted: 08/11/2015] [Indexed: 11/29/2022] Open
Abstract
Lipases and phospholipases are interfacial enzymes that hydrolyze hydrophobic ester linkages of triacylglycerols and phospholipids, respectively. In addition to their role as esterases, these enzymes catalyze a plethora of other reactions; indeed, lipases also catalyze esterification, transesterification and interesterification reactions, and phospholipases also show acyltransferase, transacylase and transphosphatidylation activities. Thus, lipases and phospholipases represent versatile biocatalysts that are widely used in various industrial applications, such as for biodiesels, food, nutraceuticals, oil degumming and detergents; minor applications also include bioremediation, agriculture, cosmetics, leather and paper industries. These enzymes are ubiquitous in most living organisms, across animals, plants, yeasts, fungi and bacteria. For their greater availability and their ease of production, microbial lipases and phospholipases are preferred to those derived from animals and plants. Nevertheless, traditional purification strategies from microbe cultures have a number of disadvantages, which include non-reproducibility and low yields. Moreover, native microbial enzymes are not always suitable for biocatalytic processes. The development of molecular techniques for the production of recombinant heterologous proteins in a host system has overcome these constraints, as this allows high-level protein expression and production of new redesigned enzymes with improved catalytic properties. These can meet the requirements of specific industrial process better than the native enzymes. The purpose of this review is to give an overview of the structural and functional features of lipases and phospholipases, to describe the recent advances in optimization of the production of recombinant lipases and phospholipases, and to summarize the information available relating to their major applications in industrial processes.
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Affiliation(s)
- Grazia M Borrelli
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per la Cerealicoltura, S.S. 673 Km 25, 200-71122 Foggia, Italy.
| | - Daniela Trono
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per la Cerealicoltura, S.S. 673 Km 25, 200-71122 Foggia, Italy.
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Jia C, Huang W, Ji L, Zhang L, Li N, Li Y. Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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27
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Wang F, Huang W, Rayas-Duarte P, Wang H, Zou Q. Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase. Cereal Chem 2013. [DOI: 10.1094/cchem-10-12-0140-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Feng Wang
- Research associate and professor, respectively, The State Key Laboratory of Food Science and Technology, International Exchange and Cooperation Program, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Research scientist, MagiBake International, Inc., Wuxi, Jiangsu, 214131, China
| | - Weining Huang
- Research associate and professor, respectively, The State Key Laboratory of Food Science and Technology, International Exchange and Cooperation Program, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- Corresponding author. Phone: +86 (510) 8591 9139. Fax: +86 (510) 8591 9139. E-mail:
| | - Patricia Rayas-Duarte
- Professor, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University Stillwater, OK 74078-6055, U.S.A
| | - Hongzi Wang
- Research scientists, Fortune Bakery Co. Ltd., Zhangjiagang, Jiangsu 215632, China
| | - Qibo Zou
- Research scientists, Fortune Bakery Co. Ltd., Zhangjiagang, Jiangsu 215632, China
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28
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Zhu SS, Li M, Yu X, Xu Y. Role of Met93 and Thr96 in the lid hinge region of Rhizopus chinensis lipase. Appl Biochem Biotechnol 2013; 170:436-47. [PMID: 23546870 DOI: 10.1007/s12010-013-0209-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2012] [Accepted: 03/18/2013] [Indexed: 10/27/2022]
Abstract
We engineered Rhizopus chinensis lipase to study its critical amino acid role in catalytic properties. Based on the amino acid sequence and three-dimensional model of the lipase, residues located in its lid hinge region (Met93 and Thr96) were replaced with corresponding amino acid residues (Ile93 and Asn96) found in the lid hinge region of Rhizopus oryzae lipase. The substitutions in the lid hinge region affected not only substrate specificity but also the thermostability of the lipase. Both lipases preferred p-nitrophenyl laurate and glyceryl trilaurate (C12). However, the variant S4-3O showed a slight decline in activity toward long-chain fatty acid (C16-C18). When enzymes activities decreased by half, the temperature of the variant (45 °C) was 22 °C lower than the parent (67 °C), probably substantially destabilized the structure of the lid region. The interfacial kinetic analysis of S4-3O suggested that the lower catalytic efficiency was due to a higher K m* value. According to the lipase structure investigated, Ile93Met played a role of narrowing the size of the hydrophobic patch, which affected the substrate binding affinity, and Asn96Thr destabilized the structure of the lipase by disrupting the H-bond interaction in the lid region.
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Affiliation(s)
- Shan-Shan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
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29
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Enhanced thermostability of a Rhizopus chinensis lipase by in vivo recombination in Pichia pastoris. Microb Cell Fact 2012; 11:102. [PMID: 22866667 PMCID: PMC3503730 DOI: 10.1186/1475-2859-11-102] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2012] [Accepted: 07/28/2012] [Indexed: 11/25/2022] Open
Abstract
Background Lipase from Rhizopus chinensis is a versatile biocatalyst for various bioconversions and has been expressed at high-level in Pichia pastoris. However, the use of R. chinensis lipase in industrial applications is restricted by its low thermostability. Directed evolution has been proven to be a powerful and efficient protein engineering tool for improvement of biocatalysts. The present work describes improvement of the thermostability of R. chinensis lipase by directed evolution using P. pastoris as the host. Results An efficient, fast and highly simplified method was developed to create a mutant gene library in P. pastoris based on in vivo recombination, whose recombination efficiency could reach 2.3 × 105 /μg DNA. The thermostability of r27RCL was improved significantly by two rounds of error-prone PCR and two rounds of DNA shuffling in P. pastoris. The S4-3 variant was found to be the most thermostable lipase, under the conditions tested. Compared with the parent, the optimum temperature of S4-3 was two degrees higher, Tm was 22 degrees higher and half-lives at 60°C and 65°C were 46- and 23- times longer. Moreover, the catalytic efficiency kcat/Km of S4-3 was comparable to the parent. Stabilizing mutations probably increased thermostability by increasing the hydrophilicity and polarity of the protein surface and creating hydrophobic contacts inside the protein. Conclusions P. pastoris was shown to be a valuable cell factory to improve thermostability of enzymes by directed evolution and it also could be used for improving other properties of enzymes. In this study, by using P. pastoris as a host to build mutant pool, we succeeded in obtaining a thermostable variant S4-3 without compromising enzyme activity and making it a highly promising candidate for future applications at high temperatures.
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