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Gao Y, Zhang X, Wang R, Sun Y, Li X, Liang J. Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder. Foods 2024; 13:1185. [PMID: 38672857 PMCID: PMC11048883 DOI: 10.3390/foods13081185] [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: 02/18/2024] [Revised: 04/02/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
Auricularia cornea var. Li., as an edible mushroom rich in various nutrients, could be widely used in noodle food. This study aimed to investigate the effect of Auricularia cornea var. Li. (AU) powder on the gel properties, structure and quality of starch noodles. Taking the sample without adding AU powder as a control, the addition of AU powder enhanced the peak viscosity, trough viscosity, final viscosity, breakdown, setback, peak time, gelatinization temperature, G' (storage modulus) and G'' (loss modulus). Meanwhile, the incorporation of AU powder significantly enhanced the stability of the starch gel structure and contributed to a more ordered microstructure also promoting the short-term aging of starch paste. In vitro digestion results displayed lower rapid digestibility (21.68%) but higher resistant starch content (26.58%) with the addition of AU powder and increased breaking rate, cooking loss, swelling index and a* and b* values. However, it decreased dry matter content and L*, particularly the reducing sugar content significantly increased to 4.01% (p < 0.05), and the total amino acid content rose to 349.91 mg/g. The GC-IMS library identified 51 VOCs, and the OPLS-DA model classified 18 VOCs (VIP > 1). Overall, the findings indicate that starch noodles with the addition of AU powder may provide greater nutritional quality, gel stability and starch antidigestibility.
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Affiliation(s)
| | | | | | | | | | - Jin Liang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; (Y.G.); (X.Z.); (R.W.); (Y.S.); (X.L.)
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2
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Zhang Q, Jin M, An D, Ahmed Z, Qi Y, Xu B. Modelling dried noodle quality: Contribution of starch and protein physicochemical properties of 32 wheat cultivars. Food Res Int 2023; 174:113501. [PMID: 37986416 DOI: 10.1016/j.foodres.2023.113501] [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: 07/21/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
30 mainstream wheat breeds from China and 2 from Australian were evaluated to analyze the correlation between grain quality traits, protein/starch properties and the comprehensive quality of fine dried noodles (FDN), with a multiple regression analysis conducted to establish predictive equations. Results showed FDN quality was both determined by the protein content and quality, as well as the starch properties, especially pasting characteristics. The balance between gluten strength and starch swelling characteristics was a key point to produce high quality FDN. Zhoumai32 and APW were found to be excellent cultivars for FDN production. Gluten content and index, SDS sedimentation value, dough extensibility, setback and peak viscosity could be served as indicators for specializing FDN flour. The established predictive equations could well explain over 60% of the variation in noodle color, cooking time, hardness, chewiness, and extensibility. These results were hoped to be a fundamental step towards developing the related standards or regulations for specializing FDN flour and rapid noodle quality prediction.
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Affiliation(s)
- Qian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Ming Jin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Di An
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zahoor Ahmed
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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3
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Guo J, Qi X, Liu Y, Guan E, Wen J, Bian K. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6905-6911. [PMID: 37312439 DOI: 10.1002/jsfa.12783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/05/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2) and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal the underlying mechanism of this phenomenon, the composition and structural changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types, were analyzed in this study. RESULTS Overall, sprouting significantly reduced the content of high-molecular-weight subunits, such as glutenin subunit and ω-gliadin. It also destroyed the structural content, such as disulfide bonds, α-helix and β-turn contents, which maintained the stability of gluten gel. Air classification made the above changes in F3 more severe but reversed them in F1. Moreover, rheological properties were more affected by gluten composition, whereas fermentation characteristics were more affected by gluten structure. CONCLUSION After air classification, particles rich in high molecular weight subunits from SWF are enriched in F1, and the gluten of F1 has more secondary structure that maintain gel stability, which ultimately lead to improved rheology properties and fermentation characteristics. F3 relatively exhibits the opppsite phenomenon. These results further reveal the potential mechanism of improvement of SWF gluten by air classification. Moreover, Thus, this study provides new perspectives for the utilization of SWF. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiaoxiao Qi
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuanxiao Liu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jiping Wen
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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4
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Cheng Y, Jiang J, Chen Q, Wang Z, Zeng M, Qin F, Chen J, He Z. Radio-frequency treatment of medium-gluten wheat: effects of tempering moisture and treatment time on wheat quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4441-4449. [PMID: 36869599 DOI: 10.1002/jsfa.12539] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 02/09/2023] [Accepted: 03/03/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Wheat and wheat flour are important raw materials of staple foods. Medium-gluten wheat is now the dominant wheat in China. In order to expand the application of medium-gluten wheat, radio-frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated. RESULTS No evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10-18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high-gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double-helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10-18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality. CONCLUSION RF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yong Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jun Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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Pokharel A, Jaidka RK, Sruthi NU, Bhattarai RR. Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles. Foods 2023; 12:foods12081662. [PMID: 37107457 PMCID: PMC10137948 DOI: 10.3390/foods12081662] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/09/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market. Noodle manufacturers often add tapioca starch to compensate for the flour scarcity; however, the noodle-eating quality and texture are significantly reduced. This study, therefore, investigated the effect of the addition of porous tapioca starch on the cooking quality and texture of udon noodles. For this, tapioca starch was initially subjected to enzyme treatment, ultrasonication, and a combination of both to produce a porous starch where a combined enzyme (0.4% alpha amylase)-ultrasound treatment (20 kHz) yielded a porous starch with increased specific surface area and better absorbent properties which are ideal for udon noodle manufacturing, Later, udon noodles were prepared using three varieties of ANW, a hard Mace variety, and commercial wheat flour by incorporating the prepared porous tapioca starch at a concentration of 5% and 10% of dry ingredients. Adding this porous starch resulted in a lower cooking time with higher water absorption and desirable lower cooking loss compared to the control sample with 5% of the porous starch chosen as the optimum formulation. Increasing the level of the porous starch reduced the hardness of the noodles whilst maintaining the desired instrumental texture. Additionally, a multivariate analysis indicated a good correlation between responses' optimum cooking time and water absorption capacity as well as turbidity and cooking loss, and a cluster analysis grouped noodle samples prepared from different varieties into the same clusters based on the porous starch added, indicating the possibility of different market strategies to improve the quality of the udon noodles produced from different wheat varieties.
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Affiliation(s)
- Anju Pokharel
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - Randhir Kumar Jaidka
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
| | - N U Sruthi
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Rewati Raman Bhattarai
- School of Molecular Life Science, Faculty of Science and Engineering, Curtin University, Bentley, Perth, WA 6102, Australia
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Sheng K, Xu L, Wang M, Lei H, Duan A. The end-use quality of wheat can be enhanced by optimal water management without incurring yield loss. FRONTIERS IN PLANT SCIENCE 2022; 13:1030763. [PMID: 36438148 PMCID: PMC9684672 DOI: 10.3389/fpls.2022.1030763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 10/24/2022] [Indexed: 06/16/2023]
Abstract
In China, water-saving irrigation is playing important roles in ensuring food security, and improving wheat quality. A barrel experiment was conducted with three winter wheat (Triticum aestivum L.) genotypes and two irrigation pattens to examine the effects of regulated deficit irrigation (RDI) on wheat grain yield, water-use efficiency (WUE), and grain quality. In order to accurately control the soil water content, wheat was planted in the iron barrels set under a rainproof shelter, and the soil water content in the iron barrel was controlled by gravity method. The mechanisms whereby water management influences the end-use functional properties of wheat grain were also investigated. The results revealed that RDI improved the end-use functional properties of wheat and WUE, without significant yield loss (less than 3%). Moderate water deficit (60% to 65% field capacity) before jointing and during the late grain-filling stage combined with a slight water deficit (65% to 70% field capacity) from jointing to booting increased grain quality and WUE. The observed non-significant reduction in wheat yield associated with RDI may be attributed to higher rate of photosynthesis during the early stage of grain development and higher rate of transfer of carbohydrates from vegetative organs to grains during the later stage. By triggering an earlier rapid transfer of nitrogen deposited in vegetative organs, RDI enhances grain nitrogen content, which in turn could enhance dough elasticity, given the positive correlation between grain nitrogen content and dough midline peak value. Our results also indicate that the effects of RDI on grain quality are genotype dependent. Therefore, the grain end-use quality of some specific wheat genotypes may be enhanced without incurring yield loss by an optimal water management.
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Affiliation(s)
- Kun Sheng
- School of Hydraulic Engineering, Yellow River Conservancy Technical Institute, Kaifeng, China
| | - Lina Xu
- College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Wang
- School of Hydraulic Engineering, Yellow River Conservancy Technical Institute, Kaifeng, China
| | - Heng Lei
- School of Hydraulic Engineering, Yellow River Conservancy Technical Institute, Kaifeng, China
| | - Aiwang Duan
- Farmland Irrigation Research Institute, Chinese Academy of Agricultural Sciences, Xinxiang, China
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Effects of Variety and Origin on the Metabolic and Texture Characteristics of Quinoa Seeds based on ultrahigh-performance liquid chromatography coupled with high-field quadrupole-orbitrap high-resolution mass spectrometry. Food Res Int 2022; 162:111693. [DOI: 10.1016/j.foodres.2022.111693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 07/07/2022] [Accepted: 07/12/2022] [Indexed: 11/22/2022]
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8
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Zi Y, Cheng D, Li H, Guo J, Ju W, Wang C, Humphreys DG, Liu A, Cao X, Liu C, Liu J, Zhao Z, Song J. Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2022; 42:23. [PMID: 37309456 PMCID: PMC10248619 DOI: 10.1007/s11032-022-01292-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 03/23/2022] [Indexed: 06/14/2023]
Abstract
Noodles are an important food in Asia. Wheat starch is the most important component in Chinese noodles. Loss of the waxy genes leads to lower activity of starch synthesis enzymes and decreased amylose content that further affects starch properties and noodle quality. To study the effects of different waxy (Wx) protein subunits on starch biosynthesis and processing quality, the high-yielding wheat cultivar Jimai 22 was treated with the mutagen ethyl methane sulfonate (EMS) to produce a population of Wx lines and chosen 7 Wx protein combinations. The amylose content increased but swelling power decreased as the number of Wx proteins increased. Both GBSS activity and gene expression were the lowest for the waxy mutant, followed by the mutants with 1 Wx protein. The combinations of these mutant alleles lead to reductions in both RNA expression and protein levels. Noodles made from materials with 2 Wx protein subunits had the highest score, which agreed with peak viscosity. The influence of the Wx-B1 protein on amylose synthesis and noodle quality was the highest, whereas the influence of Wx-A1 protein was the lowest. Mutants with lower amylose content caused by the absence of 1 subunit, especially the Wx-B1 subunit, had superior noodle quality. Additionally, the identified mutant lines can be used as intermediate materials to improve wheat quality. Supplementary Information The online version contains supplementary material available at 10.1007/s11032-022-01292-x.
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Affiliation(s)
- Yan Zi
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Dungong Cheng
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Haosheng Li
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jun Guo
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Wei Ju
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Canguo Wang
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - D. G. Humphreys
- Agriculture and Agri-Food Canada, Ottawa Research and Development Centre, K.W. Neatby Building, 960 Carling Avenue, Ottawa, K1A 06C ON UK
| | - Aifeng Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Xinyou Cao
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Cheng Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jianjun Liu
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Zhendong Zhao
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
| | - Jianmin Song
- National Engineering Research Center of Wheat and Maize/Shandong Technology Innovation Center of Wheat, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100 Shandong China
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9
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Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing. Food Res Int 2022; 152:110908. [DOI: 10.1016/j.foodres.2021.110908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 11/27/2021] [Accepted: 12/14/2021] [Indexed: 11/21/2022]
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10
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Cao ZB, Yu C, Yang Z, Xing JJ, Guo XN, Zhu KX. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106842] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5334-5343. [PMID: 32533775 DOI: 10.1002/jsfa.10581] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 05/20/2020] [Accepted: 06/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Resistant starch (RS) has health benefits and can be used as a functional ingredient in various food products. Kansas hard red winter (HRW) wheat is conventionally used for bread making and this is attributed to its strong gluten network. To develop Asian white salted noodles with a high RS content, HRW wheat flour was partially replaced with cross-linked phosphorylated RS4 wheat starch. Vital wheat gluten or wheat protein isolate was added to compensate for textural changes due to the addition of RS. RESULTS The maximum recommended level of RS4 starch to replace HRW wheat flour was 40%. The substitution of 10-40 parts of RS4 for flour did not change hardness in cooked noodles but it did reduce their extensibility, cohesiveness, and springiness, which was probably due to the non-swelling properties of RS4. At 40 parts of RS4 replacement, supplementation of 2-8 parts of vital wheat gluten or wheat protein isolate in the composite flour notably enhanced the hardness and extensibility of cooked noodles, whereas cohesiveness and springiness were minimally affected. Supplemental vital wheat gluten produced a thicker protein network than endogenous protein or added wheat protein isolate, giving cooked noodles greater breaking force and distance. CONCLUSION RS4 could be used as a functional ingredient to replace up to 40% of hard wheat flour for making Asian noodles while maintaining their hardness after cooking. The extensibility of cooked noodles with high RS4 could be noticeably enhanced by supplementation with vital wheat gluten in the composite flour (RS/flour = 40/60). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chao-Feng Hsieh
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Li-Kun Wang
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Paul A Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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13
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Dai M, Zhang Y, Pan W, Zhang B, Guo B, Wei Y. Physicochemical properties of protein from pearling fractions of wheat kernels. Cereal Chem 2020. [DOI: 10.1002/cche.10332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Meiyao Dai
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yingquan Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Weichun Pan
- The School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Bo Zhang
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Boli Guo
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
| | - Yimin Wei
- Institute of Food Science and Technology Key Laboratory of Agricultural Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agriculture Sciences Beijing China
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14
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15
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Pei F, Sun L, Fang Y, Yang W, Ma G, Ma N, Hu Q. Behavioral Changes in Glutenin Macropolymer Fermented by Lactobacillus plantarum LB-1 to Promote the Rheological and Gas Production Properties of Dough. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3585-3593. [PMID: 32096634 DOI: 10.1021/acs.jafc.9b08104] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin macropolymer (GMP) plays a pivotal role in improving dough quality. In this study, a novel Lactobacillus plantarum LB-1 (LB-1) on the fermentation characteristics of dough were investigated from the perspective of GMP. The results showed that the ordered secondary structure (α-helices and β-sheets) content of GMP in dough synergistically fermented by yeast and LB-1 (DYLB-1) was 20.5% more than that in dough fermented by yeast (DY), and the average particle size was 2.46 μm smaller. Moreover, the higher level of total free amino acids and lower free sulfhydryl group (SHf) content in the DYLB-1 indicated that the network structure strength was enhanced. Furthermore, the protein and starch in the DYLB-1 were uniformly and closely connected, which endows the DYLB-1 with excellent rheological and gas production properties. Therefore, the method used to produce the DYLB-1 was recommended as a new strategy for producing high-quality dough.
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Affiliation(s)
- Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Lei Sun
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Yong Fang
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Wenjian Yang
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Gaoxing Ma
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Ning Ma
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Centre for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, People's Republic of China
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16
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Yan B, Yang H, Wu Y, Lian H, Zhang H, Chen W, Fan D, Zhao J. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification. Molecules 2020; 25:molecules25030726. [PMID: 32046080 PMCID: PMC7037005 DOI: 10.3390/molecules25030726] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 02/05/2020] [Accepted: 02/06/2020] [Indexed: 11/19/2022] Open
Abstract
Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Correlation analysis demonstrated that the pH value of proofed dough has a significant effect on the textural properties of CNSB. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. Conversely, chemical acidification weakened the texture property of products and reduced the dough rheology. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Furthermore, the decreasing pH of proofed dough increased the extractability of protein in a sodium dodecyl sulfate (SDS)-containing medium and the content of free sulfhydryl (SH). The structure and content of gluten, especially influenced by gradual acidification level, change the quality of the final product. It is a novel approach to obtain an alkali-free CNSB with excellent quality by moderate gluten adjustment.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huayu Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huizhang Lian
- Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China;
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-0510-85326696
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (B.Y.); (H.Y.); (Y.W.); (H.Z.); (W.C.); (J.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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Liu T, Niu M, Hou GG. Protein polymerization in dumpling wrappers influenced by folding patterns. Food Chem 2020; 305:125500. [PMID: 31525593 DOI: 10.1016/j.foodchem.2019.125500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/29/2019] [Accepted: 09/07/2019] [Indexed: 11/18/2022]
Abstract
The influences of folding patterns on the protein polymerization in dumpling wrappers were investigated. The dumpling dough sheet after the compounding rollers was folded with various patterns (control with no angle, 15°, 25°, 35° and 45° folding), before going through the sheeting and reduction rolls. Protein secondary structure, free sulfhydryl content, protein electrophoretic profiles, and texture of dumpling wrappers were determined. Results showed that folding could increase the proportion of α-helix conformation, and produce dumpling wrappers with enhanced toughness but reduce wrapper extensibility. The wrapper with 45° folding showed lower -SH content than the control and other folding angles. However, only a few variations in SDS band pattern and intensities were observed at the molecular weight position of around 35 kDa. Briefly, folding process could influence the gluten formation during the preparation of dumpling wrappers; the folding angle at 45° produced stronger gluten network and tougher wrappers.
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Affiliation(s)
- Ting Liu
- U.S. Wheat Associates Beijing Office, China World Office 1, 1 Jianguomenwai Avenue, Beijing 100004, PR China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, 1 Shizishan Street, Wuhan 430070, Hubei Province, PR China.
| | - Gary G Hou
- SPC Group, 2620 Nambusunhwan-ro, Seocho-gu, Seoul 06737, South Korea.
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18
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19
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Ghanate AS, Annapure US. Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3033-3042. [PMID: 31205358 DOI: 10.1007/s13197-019-03788-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2019] [Accepted: 04/18/2019] [Indexed: 11/29/2022]
Abstract
Varanphal is an Indian traditional product which is similar to pasta. The suitability of four local varieties of wheat flour (Lokwan, Sharbati, MP cross S.H.R. and MP Lokwan) was determined by evaluating their physicochemical and rheological properties. The rheological properties such as farinographic characteristics, dough hardness, stickiness, and spreadability of dough were also evaluated for the same. Flour and dough properties of wheat varieties were correlated with varanphal quality characteristics. The correlation coefficient data indicated that amongst the physicochemical properties of flour such as protein, dry gluten, and damaged starch content were the indices in predicting the varanphal quality. The rheological properties such as farinograph water absorption, dough stability, hardness and spreadability were found to be highly correlated with varanphal quality. The strong relationship were observed between dry gluten content with spreadability, L* value flour with dough stickiness, dough hardness with protein content, dough hardness with overall acceptibility and cohesiveness of dough with the cohesiveness of varnaphal.
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Affiliation(s)
- Aarti S Ghanate
- Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400019 India
| | - U S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400019 India
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20
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Liu R, Solah VA, Wei Y, Wu G, Wang X, Crosbie G, Fenton H. Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour. Cereal Chem 2018. [DOI: 10.1002/cche.10089] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rui Liu
- Institute of Food and Nutrition Development; Ministry of Agriculture; Beijing China
| | - Vicky Ann Solah
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
| | - Yimin Wei
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences (CAAS); Ministry of Agriculture; Beijing China
| | - Guiling Wu
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Xulin Wang
- Jinshahe Noodle Manufacturing Co Ltd; Xingtai City Hebei Province China
| | - Graham Crosbie
- Crosbie Grain Quality Consulting; Perth Western Australia Australia
| | - Haelee Fenton
- School of Molecular and Life Sciences; Faculty of Science and Engineering; Curtin University; Perth Western Australia Australia
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21
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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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22
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Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food Chem 2018; 246:335-342. [DOI: 10.1016/j.foodchem.2017.11.020] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 11/05/2017] [Accepted: 11/06/2017] [Indexed: 11/20/2022]
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23
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Impact of vacuum mixing on protein composition and secondary structure of noodle dough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Deng L, Elias EM, Manthey FA. Influence of Durum Genotype on Whole Wheat and Traditional Spaghetti Qualities. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0062-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lingzhu Deng
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
| | - Elias M. Elias
- Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
| | - Frank A. Manthey
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND, 58108-6050, U.S.A
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Lambrecht MA, Rombouts I, Nivelle MA, Delcour JA. The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles. J Food Sci 2016; 82:24-35. [DOI: 10.1111/1750-3841.13558] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 09/14/2016] [Accepted: 10/17/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Marlies A. Lambrecht
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Ine Rombouts
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Mieke A. Nivelle
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Jan A. Delcour
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
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26
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Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective. Compr Rev Food Sci Food Saf 2016; 16:39-58. [PMID: 33371541 DOI: 10.1111/1541-4337.12240] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 12/17/2022]
Abstract
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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27
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Santiago DM, Kawashima Y, Matsushita K, Noda T, Pelpolage S, Tsuboi K, Kawakami S, Koaze H, Yamauchi H. Noodle Qualities of Fresh Pasta Supplemented with Various Amounts of Purple Sweet Potato Powder. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.307] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dennis Marvin Santiago
- The United Graduate School of Agricultural Science, Iwate University
- Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College
| | - Yuka Kawashima
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Koki Matsushita
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Tatsuya Noda
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Samanthi Pelpolage
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Kazumasa Tsuboi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Sakura Kawakami
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroshi Koaze
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroaki Yamauchi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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28
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Rombouts I, Jansens KJ, Lagrain B, Delcour JA, Zhu KX. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.09.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Wu G, Morris CF, Murphy KM. Evaluation of texture differences among varieties of cooked quinoa. J Food Sci 2014; 79:S2337-45. [PMID: 25308337 DOI: 10.1111/1750-3841.12672] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2014] [Accepted: 08/27/2014] [Indexed: 11/28/2022]
Abstract
Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = -0.63, P = 0.02). Onset gelatinization temperature (To ) was significantly positively correlated with all the texture profile parameters, and peak temperature (Tp ) was moderately correlated with cohesiveness, whereas neither conclusion temperature (Tc ) nor enthalpy correlated with the texture of cooked quinoa.
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Affiliation(s)
- Geyang Wu
- School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A
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