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Wang J, Wen J, Fan X, Zheng X. Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions. Food Chem 2024; 455:139909. [PMID: 38843717 DOI: 10.1016/j.foodchem.2024.139909] [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: 03/04/2024] [Revised: 05/10/2024] [Accepted: 05/28/2024] [Indexed: 07/10/2024]
Abstract
In our study, we explored how gluten's role during dough formation and thermal processing can mitigate the adverse effects of physical factors on product quality. We discovered that a gluten network with a gliadin/glutenin ratio of 5:5 effectively limits oil penetration into the dough's core. This particular ratio is found to reduce the exposure of hydrophobic groups due to the presence of hydrated β-sheet structures. In contrast, gluten networks with higher gliadin proportions than typical wheat gluten tend to be looser, leading to increased chromophore exposure and facilitating more oil absorption. These observations highlighted the complex link between changes in gluten structure, varying protein compositions, and oil content in fried dough sticks. This research provided a foundation for developing specialized low-fat wheat flour and improving the quality of fried dough products.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiping Wen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangqi Fan
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People Republic of China, Beijing 100193, PR China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
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2
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Wang J, Cao J, Xu N, Meng T, Zhang G, Zhang Y. Ultrasound-enhanced covalent reaction of gliadin: the inhibition of antigenicity and its potential mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6127-6138. [PMID: 38442023 DOI: 10.1002/jsfa.13436] [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: 09/19/2023] [Revised: 02/20/2024] [Accepted: 03/05/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Wheat proteins can be divided into water/salt-soluble protein (albumin/globulin) and water/salt-insoluble protein (gliadins and glutenins (Glu)) according to solubility. Gliadins (Glia) are one of the major allergens in wheat. The inhibition of Glia antigenicity by conventional processing techniques was not satisfactory. RESULTS In this study, free radical oxidation was used to induce covalent reactions. The effects of covalent reactions by high-intensity ultrasound (HIU) of different powers was compared. The enhancement of covalent grafting effectiveness between gliadin and (-)-epigallo-catechin 3-gallate (EGCG) was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, matrix-assisted laser desorption/ionization-time-of-flight-mass spectrometry and Folin-Ciocalteu tests. HIU caused protein deconvolution and disrupted the intrastrand disulfide bonds that maintain the tertiary structure, causing a shift in the side chain structure, as proved by Fourier, fluorescence and Raman spectroscopic analysis. Comparatively, the antigenic response of the conjugates formed in the sonication environment was significantly weaker, while these conjugates were more readily hydrolyzed and less antigenic during simulated gastrointestinal fluid digestion. CONCLUSION HIU-enhanced free radical oxidation caused further transformation of the spatial structure of Glia, which hid or destroyed the antigenic epitope, effectively inhibiting protein antigenicity. This study widened the application of polyphenol modification in the inhibition of wheat allergens. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junrong Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jiaxing Cao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ning Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Taihe Meng
- Cofco Flour Industry (Wuhan) Co. Ltd, Wuhan, China
| | - Guozhi Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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3
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Lyu K, Guo XN, Zhu KX. Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle. Food Res Int 2024; 189:114526. [PMID: 38876602 DOI: 10.1016/j.foodres.2024.114526] [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: 12/12/2023] [Revised: 03/26/2024] [Accepted: 05/14/2024] [Indexed: 06/16/2024]
Abstract
The study of the changes in rheological properties and components during the processing of Chinese traditional handmade hollow dried noodle (HHDN) is essential to explaining the excellent quality of HHDN. The dynamic oscillation frequency sweep, stress relaxation, and uniaxial extension characteristics of the dough after kneading, stretching, and resting were investigated at six sampling points during the processing of HHDN. The result showed that stretching led to an increase in G' and G0, and a significant decrease (P < 0.05) in extensibility from 131.02 mm to 57.99 mm. Confocal laser scanning microscopy (CLSM) was used to observe the microstructure of the gluten network, which was destroyed during stretching and restored during resting. Studies of changes in components showed that the stretching process resulted in a decrease in GMP content from 3.24 (g/100 g) to 3.18 (g/100 g), and the resting process resulted in β-sheets decreasing significantly (P < 0.05). The degree of starch pasting increased significantly (P < 0.05) after stretching. The results of the correlation analysis showed that components changes were highly correlated with the rheological properties during the processing of HHDN.
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Affiliation(s)
- Kai Lyu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi- 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi-214122, Jiangsu Province, PR China.
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4
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Yang T, Ge J, Wang P, Zhong Y, Zhou Q, Wang X, Cai J, Huang M, Jiang D, Dai T, Cao W. Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8150-8163. [PMID: 37192322 DOI: 10.1021/acs.jafc.2c08277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The effect of high-molecular weight glutenin subunits (HMW-GSs) on gluten polymerization during biscuit making was investigated using a set of HMW-GS deletion lines. Results showed that the deletion of HMW-GSs improved the biscuit quality compared with the wild type (WT), especially in x-type HMW-GS deletion lines. Slight gluten depolymerization was observed during dough mixing, while progressive gluten polymerization occurred during biscuit baking. The deletion of HMW-GSs suppressed the polymerization of glutenin and gliadin compared with the WT during biscuit baking, especially in x-type HMW-GS deletion lines. These actions resulted in less elevation of the intermolecular β-sheet and ordered α-helix and altering the disulfide (SS) conformation to a less stable conformation in HMW-GS deletion lines compared with the WT during baking. Molecular dynamics simulation analysis further demonstrated that x-type HMW-GSs had higher thermal stability compared with y-type HMW-GSs during heating.
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Affiliation(s)
- Tao Yang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jiakun Ge
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yingxin Zhong
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Mei Huang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tingbo Dai
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Weixing Cao
- College of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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5
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Fan X, Liu C, Li L, Shang J, Hong J, Liu M, Zheng X. Impact of salt and homogenization on yield, aggregation, and mechanical characteristics of wheat gluten separated by batter procedure. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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6
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Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Effects of green vegetable on nitrate and nitrite content and qualities of noodles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01679-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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8
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Krekora M, Nawrocka A. The influence of selected polyphenols on the gluten structure - A study on gluten dough with application of FT-IR and FT-Raman spectroscopy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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Welc R, Kłosok K, Szymańska-Chargot M, Nawrocka A. Effect of chemical structure of selected phenolic acids on the structure of gluten proteins. Food Chem 2022; 389:133109. [PMID: 35504071 DOI: 10.1016/j.foodchem.2022.133109] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/07/2022] [Accepted: 04/26/2022] [Indexed: 11/18/2022]
Abstract
Effect of overmixing process and structure of selected phenolic acids belonging to hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were analysed with application of FT-Raman Spectroscopy. Modification of gluten by acids resulted in formation of aggregates and unordered structures at the expense of protein stabilizing structures (e.g. β-sheets or β-turns). Supplementation with most of the acids caused reduction in the amount of disulphide bonds in the most stable conformation (g-g-g). Changes in the molecular organization of gluten proteins depended on the chemical structure of particular acids. The presence of bands assigned to aggregates was connected with the number of OH groups present at the aromatic ring of the acids. Acids belonging to hydroxycinnamic group did not incorporate or incorporate only partially into gluten network by formation of covalent or hydrogen bonds. Spectrophotometric analysis showed that hydroxycinnamic acids can interact stronger with gluten proteins compared to hydroxybenzoic acids.
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Affiliation(s)
- Renata Welc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Konrad Kłosok
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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10
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Liu S, Jiang Y, Xu B, Jiang S. Analysis of the effect of rolling speed on the texture properties of noodle dough from water-solid interaction, development of gluten network, and bubble distribution. Food Chem 2022; 404:134359. [DOI: 10.1016/j.foodchem.2022.134359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/27/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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11
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Kłosok K, Welc R, Szymańska-Chargot M, Nawrocka A. Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Yang YL, Guan EQ, Zhang LL, Li MM, Bian K. Mechanical action on the development of dough and its influence on rheological properties and protein network structure. Food Res Int 2022; 158:111495. [DOI: 10.1016/j.foodres.2022.111495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/01/2022] [Accepted: 06/07/2022] [Indexed: 11/26/2022]
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13
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Sharma S, Katyal M, Singh N, Singh AM, Ahlawat AK. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2545-2561. [PMID: 35734116 PMCID: PMC9206996 DOI: 10.1007/s13197-021-05272-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2021] [Accepted: 09/13/2021] [Indexed: 06/15/2023]
Abstract
UNLABELLED Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough development time and dough stability. GHI and solvent retention capacity were positively related to each other and negatively to spread factor. GluD1 locus of majority of hard wheat genotypes showed 5 + 10 subunit while soft wheat (SW) genotypes with 2 + 12 subunit related to gluten quality and dough properties. Overall, variation in subunits at GluD1 locus led to greater variation amongst studied genotypes followed by GluB1 and GluA1. Subunits Null at GluA1, 20, 7 + 8 and 7 + 9 at GluB1, and 2 + 12 and 5 + 10 at GluD1 showed a profound effect on flour, dough and cookie quality. Distribution of different HMW-GS, gluten characteristics and GHI, thus emerged as major parameters for selection of wheat genotypes for development of cookies. SW (QBP 13-11) with the lowest GHI and HMW-GS profile (2*, 7 and 2 + 12 subunit) showed the highest cookie SF and the lowest BS, thereby, turning out to be the best suitable genotype for producing cookies. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05272-5.
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Affiliation(s)
- Sakshi Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
- Present Address: Grain Science and Technology Division, Defence Food Research Laboratory- DRDO, Mysuru, Karnataka 570011 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Anju Mahendru Singh
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
| | - Arvind Kumar Ahlawat
- Division of Genetics, Indian Agricultural Research Institute, New Delhi, 110012 India
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14
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Tovar J, Aguirre-Cruz A, Alvarez-Ramirez J. Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Thermal, structural, rheological and morphological properties of potato starch-gluten model dough systems: effect of degree of starch pre-gelatinization. Food Chem 2022; 396:133628. [DOI: 10.1016/j.foodchem.2022.133628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 06/27/2022] [Accepted: 07/02/2022] [Indexed: 11/22/2022]
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16
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Quantification of Protein "Biomarkers" in Wheat-Based Food Systems: Dealing with Process-Related Issues. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092637. [PMID: 35565988 PMCID: PMC9100356 DOI: 10.3390/molecules27092637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/05/2022] [Accepted: 04/18/2022] [Indexed: 12/01/2022]
Abstract
Selected food proteins may represent suitable markers for assessing either the presence/absence of specific food ingredients or the type and intensity of food processes. A fundamental step in the quantification of any protein marker is choosing a proper protocol for solubilizing the protein of interest. This step is particularly critical in the case of solid foods and when the protein analyte is prone to undergo intermolecular disulfide exchange reactions with itself or with other protein components in the system as a consequence of process-induced unfolding. In this frame, gluten-based systems represent matrices where a protein network is present and the biomarker proteins may be either linked to other components of the network or trapped into the network itself. The protein biomarkers considered here were wheat gluten toxic sequences for coeliac (QQPFP, R5), wheat germ agglutinin (WGA), and chicken egg ovalbumin (OVA). These proteins were considered here in the frame of three different cases dealing with processes different in nature and severity. Results from individual cases are commented as for: (1) the molecular basis of the observed behavior of the protein; (2) the design of procedure aimed at improving the recovery of the protein biomarker in a form suitable for reliable identification and quantification; (3) a critical analysis of the difficulties associated with the plain transfer of an analytical protocol from one product/process to another. Proper respect for the indications provided by the studies exemplified in this study may prevent coarse errors in assays and vane attempts at estimating the efficacy of a given treatment under a given set of conditions. The cases presented here also indicate that recovery of a protein analyte often does not depend in a linear fashion on the intensity of the applied treatment, so that caution must be exerted when attributing predictive value to the results of a particular study.
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17
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Ncube MB, Taylor J, Bean SR, Ioerger BP, Taylor JRN. Modification of zein dough functionality using kafirin as a coprotein. Food Chem 2022; 373:131547. [PMID: 34802810 DOI: 10.1016/j.foodchem.2021.131547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 10/24/2021] [Accepted: 11/04/2021] [Indexed: 12/14/2022]
Abstract
Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were studied. HPLC revealed that waxy-HD kafirin was of smaller molecular size and low in β-kafirin. It also had greater surface hydrophobicity. Kafirin addition to zein increased visco-elastic mass elasticity up to ≈50% stress-recovery, similar to wheat gluten. Waxy-HD kafirin gave the highest elasticity, possibly due to its hydrophobicity. Kafirin inclusion at 2:8 parts zein increased the tensile strength of model doughs. Maximum strength was, however, only 60% that of gluten-based dough. Kafirin from regular sorghum gave the highest strength, possibly because of greater disulphide-bonded polymerisation. Confocal laser scanning microscopy showed that zein-kafirin copolymers formed fairly linear fibrils in stretched doughs, indicating excellent compatibility between the proteins. Future research should establish how kafirin-zein copolymer performs in non-wheat flour products.
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Affiliation(s)
- Mphokuhle B Ncube
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Janet Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - Brian P Ioerger
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, KS, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa.
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18
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Sadat A, Corradini MG, Joye IJ. Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems. Curr Res Food Sci 2022; 5:479-490. [PMID: 35265856 PMCID: PMC8899121 DOI: 10.1016/j.crfs.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 12/02/2022] Open
Abstract
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrared spectroscopy (FTIR) and Raman scattering) and fluorescence spectroscopy are powerful, non-invasive techniques capable of assessing protein structures and interactions. The main objective of this project was to explore the suitability of these techniques to study zein and gluten structures and interactions in complex dough systems. The dough samples were prepared by mixing 20 w/w% of protein (with different proportions of zein and gluten) and 80 w/w% of corn starch. The tyrosine (Tyr) fluorescence emission peak (λexc = 280 nm) was still present even in those zein-gluten samples containing the highest gluten concentration and lowest zein concentration. This suggests that the Tyr moieties (stemming from zein) are not in close proximity to tryptophan (Trp) of gluten and their fluorescence is not quenched efficiently. Raman scattering results also showed the presence of different Tyr residues, exposed and buried, as well as different conformations of disulfide bridges, in zein and gluten samples. Based on the results from spectroscopic measurements and scanning electron microscopy (SEM), two distinct network structures composed of gluten and zein were identified in the mixed dough systems. The present work illustrates how complementary vibrational (Raman scattering and FTIR) and fluorescence spectroscopy methods can be combined to non-invasively assess protein structure and interactions in a complex food matrix. Exploration of non-invasive techniques to study proteins in complex food systems. Complementary information obtained on protein structure at several length scales. Zein dough viscoelasticity relates to the formation of beta-sheet rich fibrils. Gluten and zein form two distinct network structures in dough making. Zein inclusion increases water availability for gluten in gluten-zein dough.
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Affiliation(s)
- Azin Sadat
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Maria G. Corradini
- Department of Food Science, University of Guelph, Guelph, Canada
- Arrell Food Institute, University of Guelph, Guelph, Canada
| | - Iris J. Joye
- Department of Food Science, University of Guelph, Guelph, Canada
- Corresponding author.
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19
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Wang T, Jiang Y, Liu S, Obadi M, Xu B, Jiang S. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. J Texture Stud 2022; 53:296-306. [PMID: 35103309 DOI: 10.1111/jtxs.12662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/28/2021] [Accepted: 01/22/2022] [Indexed: 11/30/2022]
Abstract
This study was to compare the results of texture analyzer with those of farinograph and extensograph and determine whether texture analyzer could be used to evaluate the processing quality of highland barley flour (HBF) dough sheet. The farinograph and extensograph tests were used to determine the reconstituted flour properties, a texture analyzer was applied to measure the tensile strength of HBF dough sheet, and the content of glutenin macropolymer (GMP), free sulfhydryl (-SH) and secondary structure of protein and microstructure in HBF dough sheet were investigated. Furthermore, correlations between these parameters were determined by regression analysis and Pearson correlation coefficient. It was suggested that the reconstituted flours with a higher gluten index showed a higher farinograph quality number (FQN) and greater maximum resistance to extension (Rm ). HBF dough sheets with higher gluten index possessed higher GMP and lower free -SH contents, a more ordered secondary structure of protein, resulting in a more compact gluten network and a stronger tensile strength (TS). The regression and correlation analysis showed that TS was positively correlated with FQN and Rm . In addition, it was significantly correlated with the content of GMP, -SH, secondary structure of protein and gluten network. It was concluded that texture analyzer could be an alternative approach to evaluate the processing quality of HBF dough sheet. Moreover, the gluten index of flours could be used to predict the processing quality of HBF dough sheet. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Tianxiu Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yiyi Jiang
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Song Jiang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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20
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Obadi M, Zhang J, He Z, Zhu S, Wu Q, Qi Y, Xu B. A review of recent advances and techniques in the noodle mixing process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112680] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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A study of vacuum mixing parameters for high-water-added dried noodles using color difference method and gluten network quantitative analysis. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103427] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Zheng Q, Wei T, Song Y, Guo X, Jiang H, Zhang G. Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qianna Zheng
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Teng Wei
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Yan Song
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Xin Guo
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Hao Jiang
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Guoquan Zhang
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
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23
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Brandner S, Becker T, Jekle M. Impact of the particle-polymer interface on small- and large-scale deformation response in protein- and carbohydrate-based food matrices. Int J Biol Macromol 2021; 191:51-59. [PMID: 34536469 DOI: 10.1016/j.ijbiomac.2021.09.048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 09/09/2021] [Indexed: 10/20/2022]
Abstract
Interfaces are important regarding the mechanical behavior of foods. In particle-polymer-based food systems, the rheological effect of interface characteristics between microscopic particles and viscoelastic polymers is controversial. By using a new approach of presenting defined glass beads surfaces, which imitate functional groups of starch particle surfaces, the adhesiveness and the adsorption mechanism between particle and polymeric food matrix (protein-/carbohydrate-based) can be controlled. The combination of defined particle-polymer interfaces with a comprehensive rheological analysis gives new insights into the effect of particle-polymer interfaces on the mechanical properties of food. Independent of the matrix-type, non-adhesive particles show the strongest network at low stress (protein-based: network strength Af = 2.02 ± 0.16 ∗ 104 Pas1/z), but the fastest network breakdown under higher stress (fracture strain protein-based 4.40 ± 0.08). Adhesive particles behave inverse (Af = 1.02 ± 0.24 *104 Pas1/z; fracture strain 5.38 ± 0.32). Consequently, particle supplemented protein-/carbohydrate-based matrices have properties similar to particle reinforced rubbers and exhibit a more or less pronounced Payne effect depending on the adhesiveness. Besides the adhesiveness, the adsorption mechanism affects the deformation behavior of particle-polymer based system. The highly adhesive but unspecific adsorption of carbohydrate-based polymers at cyano-functionalized surfaces shows a similar relaxation behavior as non-adhesive surface functionalization.
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Affiliation(s)
- Silvia Brandner
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany
| | - Mario Jekle
- Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, 85354 Freising, Germany; University of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-Based Foods, Garbenstr. 25, 70599 Stuttgart, Germany
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24
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Sun P, Zhao W. Strategies to Control Human Health Risks Arising from Antibiotics in the Environment: Molecular Modification of QNs for Enhanced Plant-Microbial Synergistic Degradation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:10610. [PMID: 34682354 PMCID: PMC8536065 DOI: 10.3390/ijerph182010610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 12/30/2022]
Abstract
In the present work, a comprehensive screening and evaluation system was established to improve the plant-microbial synergistic degradation effects of QNs. The study included the construction of a 3D-QSAR model, the molecular modification, environmental friendliness and functional evaluation of drugs, degradation pathway simulation, and human health risk assessment. Molecular dynamics was applied to quantify the binding capacity of QNs toward the plant degradation enzyme (peroxidase) and microbial degradation enzymes (manganese peroxidase, lignin peroxidase, and laccase). The fuzzy comprehensive evaluation method was used in combination with the weighted average method for normalization and assigning equal weights to the plant and microbial degradation effect values of the QNs. Considering the synergistic degradation effect value as the dependent variable and the molecular information of the QNs as the independent variable, a 3D-QSAR model was constructed for the plant-microbial synergistic degradation effect of QNs. The constructed model was then employed to conduct the molecular modification, environmental friendliness and functional evaluation, degradation pathway simulation, and human health risk assessment of transformation products using pharmacokinetics and toxicokinetics. The results revealed that the synergistic degradation effect 3D-QSAR (CoMSIA) model exhibited good internal and external prediction ability, fitting ability, stability, and no overfitting phenomenon. Norfloxacin (NOR) was used as the target molecule in the molecular modification. A total of 35 NOR derivatives with enhanced plant-microbial synergistic degradation effect (1.32-21.51%) were designed by introducing small-volume, strongly electronegative, and hydrophobic hydrogen bond receptor groups into the active group of the norfloxacin structure. The environment-friendliness and the functionality of NOR were evaluated prior to and after the modification, which revealed seven environment-friendly FQs derivatives exhibiting moderate improvement in stability and bactericidal efficacy. The simulation of the NOR plant and microbial degradation pathways prior to and after the modification and the calculation of the reaction energy barrier revealed Pathway A (D-17 to D-17-2) and Pathway B (D-17 to D-17-4) as the most prone degradation pathways in plants and Pathway A (D-17 to D-17-1) and Pathway B (D-17 to D-17-4) as the most prone degradation pathways in microorganisms. This demonstrated that the degradation of the modified NOR derivatives was significantly enhanced, with the hydroxylation and piperazine ring substitution reaction playing an important role in the degradation process. Finally, the parameters, including hepatotoxicity, mutagenicity, and rodent carcinogenicity, among others, predicted using the pharmacokinetics and toxicokinetics analyses revealed a significant reduction in the human health risk associated with the modified NOR, along with a considerable reduction in the toxicity of its transformation products, implying that the human health risk associated with the transformation products was reduced remarkably. The present study provides a theoretical basis for novel ideas and evaluation programs for improving the plant-microbial synergistic degradation of the QNs antibiotics for source control and drug design, thereby reducing the residues of these antibiotics and the associated hazard in the complex plant-soil environment, ultimately decreasing the potential risks to human health.
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Affiliation(s)
| | - Wenjin Zhao
- College of New Energy and Environment, Jilin University, Changchun 130012, China;
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25
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Li M, Yue Q, Liu C, Zheng X, Hong J, Wang N, Bian K. Interaction between gliadin/glutenin and starch granules in dough during mixing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation. Processes (Basel) 2021. [DOI: 10.3390/pr9071244] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis were performed on proteins extracted with 1-propanol by weakening the hydrophobic interaction. The amount of proteins extracted with 30% 1-propanol increased from the start of mixing to peak consistency, suggesting that the hydrophobic interactions among the strongly aggregated proteins weakened and resulted in disaggregation. The amount of proteins extracted with 10% 1-propanol decreased during hydration, indicating that these proteins aggregated through relatively weak hydrophobic interactions. The proteins that extractability decreased were mainly low molecular weight glutenin, α-gliadin, and γ-gliadin. The amount of monomeric proteins extracted with 30% 1-propanol decreased after peak consistency. The decreased protein was mainly ω-gliadin, indicating that ω-gliadin aggregated with other proteins through hydrophobic interactions. A front-face fluorescence analysis was performed on the dough with the addition of 8-anilino-1-naphthalenesulfonic acid or thioflavin T. The fluorescence intensity increased as a result of exposure to the hydrophobic groups of the gluten proteins and the formation of protein aggregates during dough mixing. These results indicate the importance of hydrophobic interactions in dough formation.
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27
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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110549] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Zhou T, Zhang L, Liu Q, Liu W, Hu H. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten. Food Res Int 2021; 145:110397. [PMID: 34112400 DOI: 10.1016/j.foodres.2021.110397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/19/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G''), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 ± 0.69%) and high 1045 cm-1/1022 cm-1 ratio (1.27 ± 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 μmolg-1), β-turn (33.92 ± 1.17%), and β-sheet (22.57 ± 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 ± 25.32 ppm) and amylopectin (84.19 ± 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.
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Affiliation(s)
- Tongtong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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29
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Krekora M, Miś A, Nawrocka A. Molecular interactions between gluten network and phenolic acids studied during overmixing process with application of FT-IR spectroscopy. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103203] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Chen Y, Tang Y, Wang Q, Lei L, Zhao J, Zhang Y, Li L, Wang Q, Ming J. Carboxymethylcellulose-induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions. J Food Sci 2021; 86:677-686. [PMID: 33590508 DOI: 10.1111/1750-3841.15646] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/11/2020] [Accepted: 01/09/2021] [Indexed: 11/28/2022]
Abstract
ABSRACT The interaction between gluten and hydrocolloid additive, as well as the pH condition during dough formation is very important in making flour products. In this study, the influence of different pH conditions on the interactions between gluten proteins (including glutenin and gliadin) and carboxymethylcellulose (CMC), and on the rheological and microstructure changes of gluten proteins was investigated. The dynamic frequency sweep indicated CMC-gluten displayed more solid-like behavior under alkaline conditions than that under acidic conditions. The creep-recovery experiment suggested acidic conditions were not conducive to maintain the elasticity of CMC-gluten. Microstructural changes of various glutens with CMC showed that a higher ratio of β-sheets was observed in the CMC-gluten and CMC-glutenin under alkaline conditions. Total free sulfhydryl contents and changes in tryptophan microenvironment showed glutenin played a key role in the G polymerization with the addition of CMC. Lower surface hydrophobicity of CMC-gluten was displayed under acidic conditions. Scanning electron microscopy images showed that neutral and alkaline conditions were conducive to the network structure formation of CMC-gluten and CMC-glutenin. PRACTICAL APPLICATION This study investigated the interaction of CMC with gluten, gluten, and gliadin under different pH conditions, providing a basis for expanding dough quality improvement, and extending the in-depth application of CMC in the food industry.
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Affiliation(s)
- Yuanyuan Chen
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Yu Tang
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Qiming Wang
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, People's Republic of China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China
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31
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Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021; 26:molecules26020508. [PMID: 33478043 PMCID: PMC7835854 DOI: 10.3390/molecules26020508] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/12/2021] [Accepted: 01/16/2021] [Indexed: 11/17/2022] Open
Abstract
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.
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32
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Iwaki S, Aono S, Hayakawa K, Fu BX, Otobe C. Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation. Foods 2020; 9:foods9111643. [PMID: 33187159 PMCID: PMC7696915 DOI: 10.3390/foods9111643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/06/2020] [Accepted: 11/06/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were used in this study. As dough mixing progressed from flour to overmixed dough, the total amount of protein aggregates increased while the amount of monomeric protein decreased. Omega-gliadin was the major monomeric protein that decreased in quantity. Interestingly, the amount of larger-sized protein aggregates decreased and that of smaller-sized protein aggregates increased. The amount of gluten protein macro-polymer aggregated through strong non-covalent bonds decreased whereas aggregates formed with weaker non-covalent bonds increased. LF dough behaved similar to HF dough. Large-sized gluten protein aggregates disaggregated due to the weakening of non-covalent bonds and became smaller. Omega-gliadin was incorporated into gluten protein aggregates during dough mixing.
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Affiliation(s)
- Sonoo Iwaki
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo Tsukuba, Ibaraki 300-2611, Japan; (S.I.); (S.A.)
- Degree Programs in Life and Earth Science, Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai Tsukuba, Ibaraki 305-8577, Japan;
| | - Shiro Aono
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo Tsukuba, Ibaraki 300-2611, Japan; (S.I.); (S.A.)
| | - Katsuyuki Hayakawa
- Cereal Science Research Center of Tsukuba, Nisshin Flour Milling Inc., 13 Ohkubo Tsukuba, Ibaraki 300-2611, Japan; (S.I.); (S.A.)
- Correspondence: ; Tel.: +81-29-865-1177; Fax: +81-29-865-1237
| | - Bin Xiao Fu
- Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada;
| | - Chikako Otobe
- Degree Programs in Life and Earth Science, Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai Tsukuba, Ibaraki 305-8577, Japan;
- Institute of Crop Science, National Agriculture and Food Research Organization, 2-1-2 Kannondai Tsukuba, Ibaraki 305-8518, Japan
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33
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Peak Fitting Applied to Fourier Transform Infrared and Raman Spectroscopic Analysis of Proteins. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175918] [Citation(s) in RCA: 148] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
FTIR and Raman spectroscopy are often used to investigate the secondary structure of proteins. Focus is then often laid on the different features that can be distinguished in the Amide I band (1600–1700 cm−1) and, to a lesser extent, the Amide II band (1510–1580 cm−1), signature regions for C=O stretching/N-H bending, and N-H bending/C-N stretching vibrations, respectively. Proper investigation of all hidden and overlapping features/peaks is a necessary step to achieve reliable analysis of FTIR and FT-Raman spectra of proteins. This paper discusses a method to identify, separate, and quantify the hidden peaks in the amide I band region of infrared and Raman spectra of four globular proteins in aqueous solution as well as hydrated zein and gluten proteins. The globular proteins studied, which differ widely in terms of their secondary structures, include immunoglobulin G, concanavalin A, lysozyme, and trypsin. Peak finding was done by analysis of the second derivative of the original spectra. Peak separation and quantification was achieved by curve fitting using the Voigt function. Structural data derived from the FT-Raman and FTIR analyses were compared to literature reports on protein structure. This manuscript proposes an accurate method to analyze protein secondary structure based on the amide I band in vibrational spectra.
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34
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Wang Q, Jia F, Zhang X, Wang X, Li J, Wang J. Transcriptome analysis reveals that the multiple metabolic pathways were related to gluten polymerization in different quality wheats (Triticum aestivum L.). Food Sci Nutr 2020; 8:4573-4583. [PMID: 32884737 PMCID: PMC7455946 DOI: 10.1002/fsn3.1769] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 11/05/2022] Open
Abstract
The rapid development of transcriptome sequencing technology has contributed to the discovery of numerous genes in plant; however, the role of gene expression in postharvest wheat remains largely unexplored. In this study, differentially expressed genes (DEGs) were identified by RNA-seq in different quality wheats. The 102.6 Gb clean reads had been yielded from the nine RNA-seq libraries. Typically, there were 1791 upregulated and 2,677 downregulated DEGs, respectively, in strong-gluten wheat compared with weak-gluten wheat. Specifically, a total of 4,468 DEGs were classified into 286 Gene Ontology (GO) terms and 131 Kyoto Encyclopedia of Genes and Genomes terms (KEGG). Moreover, the storage protein components, starch and sucrose metabolism, and plant hormone signal transduction-related genes were discovered, which had involved 109 DEGs. The wet gluten proteins content was 35.24% and 17.36%, and the glutenin macropolymer content was 6.38% and 5.01% between the strong- and weak-gluten wheat, respectively. The POD activities of the different quality wheats were 6,571.14, 5,341.24, and 4,851.48 U/g/min, respectively. The significant difference of starch and sucrose metabolism, hormone, POD, and CAT enzyme along with the higher ATPase activity might potentially affect gluten polymerization, which might thereby result in the different qualities of wheats.
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Affiliation(s)
- Qi Wang
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Feng Jia
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Xia Zhang
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Xiaohua Wang
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Jinhe Li
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Jinshui Wang
- College of BioengineeringHenan University of TechnologyZhengzhouChina
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35
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Girard AL, Awika JM. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol-gluten interactions. Compr Rev Food Sci Food Saf 2020; 19:2164-2199. [PMID: 33337093 DOI: 10.1111/1541-4337.12572] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/30/2020] [Accepted: 04/15/2020] [Indexed: 01/20/2023]
Abstract
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease gluten strength by reducing disulfide cross-linking. Monomeric polyphenols can be used to reduce dough mix time and improve flexibility of the gluten network, including to plasticize gluten films. However, high-molecular-weight polyphenols (tannins) cross-link gluten proteins, thereby increasing protein network density and strength. Tannin-gluten interactions can greatly increase gluten tensile strength in dough matrices, as well as batter viscosity and stability. This could be leveraged to reduce detrimental effects of healthful inclusions, like bran and fiber, to loaf breads and other wheat-based products. Further, the dual functions of tannins as an antioxidant and gluten cross-linker could help restructure gluten proteins and improve the texture of plant-based meat alternatives. Tannin-gluten interactions may also be used to reduce inflammatory effects of gluten experienced by those with gluten allergies and celiac disease. Other potential applications of tannin-gluten interactions include formation of food matrices to reduce starch digestibility; creation of novel biomaterials for edible films or medical second skin type bandages; or targeted distribution of micronutrients in the digestive tract. This review focuses on the effects of polyphenols on wheat gluten functionality and discusses emerging opportunities to employ polyphenol-gluten interactions.
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Affiliation(s)
- Audrey L Girard
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas
| | - Joseph M Awika
- Department of Soil and Crop Sciences, Texas A&M University, College Station, Texas.,Department of Nutrition and Food Science, Texas A&M University, College Station, Texas
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36
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Song L, Zhao L, Liu Z, Li L, Zheng J, Li X. Effects of exogenous starch on the structural–thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus. Food Res Int 2020; 130:108950. [DOI: 10.1016/j.foodres.2019.108950] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 12/21/2019] [Accepted: 12/22/2019] [Indexed: 12/23/2022]
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37
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Abbasi Parizad P, Marengo M, Bonomi F, Scarafoni A, Cecchini C, Pagani MA, Marti A, Iametti S. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods 2020; 9:foods9020163. [PMID: 32046313 PMCID: PMC7073741 DOI: 10.3390/foods9020163] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/04/2020] [Accepted: 02/06/2020] [Indexed: 02/07/2023] Open
Abstract
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.
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Affiliation(s)
- Parisa Abbasi Parizad
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Mauro Marengo
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Francesco Bonomi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessio Scarafoni
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Cristina Cecchini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria (CREA), Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, Via Manziana 30, 00189 Roma, Italy;
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
| | - Stefania Iametti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (P.A.P.); (M.M.); (F.B.); (A.S.); (M.A.P.)
- Correspondence: (A.M.); (S.I.); Tel.: +39-02-5031-6656 (A.M.); +39-02-5031-6819 (S.I.)
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Föste M, Verheyen C, Jekle M, Becker T. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. Food Chem 2020; 306:125451. [DOI: 10.1016/j.foodchem.2019.125451] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 08/29/2019] [Accepted: 09/01/2019] [Indexed: 12/27/2022]
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Peng H, Li B, Tian J. Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 2019; 8:foods8120606. [PMID: 31766674 PMCID: PMC6963674 DOI: 10.3390/foods8120606] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 11/16/2022] Open
Abstract
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.
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Affiliation(s)
- Hong Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Jing Tian
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
- Correspondence: ; Tel.: +86-27-8728-2111
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Dangi P, Chaudhary N, Khatkar B. Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats. Food Chem 2019; 297:124989. [DOI: 10.1016/j.foodchem.2019.124989] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 06/01/2019] [Accepted: 06/10/2019] [Indexed: 10/26/2022]
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Song M, Liu C, Hong J, Li L, Zheng X, Bian K, Guan E. Effects of repeated sheeting on rheology and glutenin properties of noodle dough. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102826] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mandial D, Khullar P, Gupta V, Kumar H, Singh N, Ahluwalia GK, Bakshi MS. Role of Gluten in Surface Chemistry: Nanometallic Bioconjugation of Hard, Medium, and Soft Wheat Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7886-7897. [PMID: 31283218 DOI: 10.1021/acs.jafc.9b01015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Hard, medium, and soft wheat proteins, based on gluten content, were studied for their important roles in nanometallic surface chemistry. In situ synthesis of Au nanoparticles (NPs) was followed to determine the surface adsorption behavior of wheat protein based on the gluten contents. A greater amount of gluten contents facilitated the nucleation to produce Au NPs. X-ray photoelectron spectroscopy (XPS) surface analysis clearly showed the surface adsorption of protein on nanometallic surfaces which was almost equally prevalent for the hard, medium, and soft wheat proteins. Wheat protein conjugated NPs were highly susceptible to phase transfer from aqueous to organic phase that was entirely related to the amount of gluten contents. The presence of higher gluten content in hard wheat protein readily enabled the hard wheat protein conjugated NPs to move across the aqueous-organic interface followed by medium and soft wheat protein conjugated NPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS page) analysis allowed us to determine molar masses of nanometallic surface adsorbed protein fractions. Only two protein fractions of high molar masses (74 and 85 kDa) from SDS solubilized hard, medium, and soft wheat proteins preferred to adsorb on nanometallic surfaces out of more than 15 protein fractions of pure wheat protein. This made the surface adsorption of wheat protein highly selective and closely related to gluten content. Cetyltrimethylammonium bromide (CTAB) solubilized wheat protein conjugated NPs demonstrated their strong antimicrobial activities against both Gram negative and Gram positive bacteria making them suitable for their applications in food industry.
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Affiliation(s)
- Divya Mandial
- Department of Chemistry , B.B.K. D.A.V. College for Women , Amritsar 143005 , Punjab , India
| | - Poonam Khullar
- Department of Chemistry , B.B.K. D.A.V. College for Women , Amritsar 143005 , Punjab , India
| | - Vikas Gupta
- Department of Biotechnology , DAV College , Amritsar 143005 , Punjab , India
| | - Harsh Kumar
- Department of Chemistry , Dr. B. R. Ambedkar National Institute of Technology , Jalandhar 144011 , Punjab , India
| | - Narpinder Singh
- Department of Food Science and Technology , Guru Nanak Dev University , Amritsar 143005 , Punjab , India
| | - Gurinder Kaur Ahluwalia
- Nanotechnology Research Laboratory , College of North Atlantic , Labrador City , NL A2V 2K7 , Canada
| | - Mandeep Singh Bakshi
- Department of Chemistry, Natural and Applied Sciences , University of Wisconsin - Green Bay , 2420 Nicolet Drive , Green Bay , Wisconsin 54311-7001 , United States
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Carpen A, Bonomi F, Iametti S, Marengo M. Effects of starch addition on the activity and specificity of food-grade lipases. Biotechnol Appl Biochem 2019; 66:607-616. [PMID: 31056790 DOI: 10.1002/bab.1761] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 04/24/2019] [Indexed: 11/07/2022]
Abstract
Lipases are surface-active enzymes, acting on their substrates at the polar/nonpolar interface in emulsions. This study was aimed to test whether their activity, specificity, and the rates of formation/degradation of the various hydrolysis intermediates (i.e., mono- and diglycerides of interest as surface-active agents) could be modulated by adhesion of the triglyceride substrates as a thin layer on the surface of solids. These hypotheses were tested by using an array of food-grade lipases used in bakery, testing various types of starch as the "solid" phase. Starch-dependent increase in the hydrolysis rate was tested by pH-stat techniques on pure triglycerides and on food-grade oils in diluted emulsions. Starch-related improvements in the rate of fatty acids release were most evident at temperatures above 40 °C, and when using maize starch instead of wheat starch. Starch-dependent changes in the nature of the hydrolysis products were tested by chromatographic profiling of ethyl ether extracts from aqueous slurries containing up to 33% fat and 33% starch. Accumulation of mono- and diglycerides as hydrolysis intermediates was found to be modulated by the type of oil being used, by the reaction conditions, as well as by the enzyme nature and amount.
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Affiliation(s)
- Aristodemo Carpen
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Francesco Bonomi
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Stefania Iametti
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Mauro Marengo
- Section of Chemical and Biomolecular Sciences, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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Marengo M, Mamone G, Ferranti P, Polito L, Iametti S, Bonomi F. Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles. Food Res Int 2019; 119:492-498. [PMID: 30884681 DOI: 10.1016/j.foodres.2019.01.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 10/24/2018] [Accepted: 01/07/2019] [Indexed: 12/19/2022]
Abstract
This work introduces a novel methodological approach to study both the geometry of complex protein networks and the nature of the interacting proteins. This approach is based on the high reactivity of Au+ ions on the surface of gold nanoparticles (AuNPs) towards thiols, that allows fast formation of a covalent bond between accessible protein thiols and AuNPs. In the case of the durum wheat semolina used in the exploratory studies reported here, the nature of proteins covalently bound to AuNPs is expected to be affected by both the compactness of the protein network and by the AuNPs size. Simple centrifugation procedures allowed recovery of the protein-loaded AuNPs that remained soluble, and the protein(s) covalently bound on the surface of soluble AuNP were identified by MS analysis of their proteolytic fragments. Gluten-forming proteins were found to be bound to soluble AuNPs only when detergents or chaotropes were added to the semolina/AuNPs suspension at room temperature. AuNPs-bound proteins also included gluten-forming proteins with no reported free thiols, suggesting that they are piggybacked on other thiol-containing gluten-forming proteins via disulfide bonds already present in the otherwise untreated semolina. The potential of this approach is discussed in terms of the possibility of developing a methodology suitable for further clarification of the geometrical features of protein networks, of the nature of the involved proteins, and of the type of interaction they establish, as well as any modifications of these features upon processing.
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Affiliation(s)
- Mauro Marengo
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan, Italy
| | | | | | | | - Stefania Iametti
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan, Italy.
| | - Francesco Bonomi
- Section of Chemistry and Biomolecular Sciences, DeFENS, University of Milan, Italy
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Bock JE. The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from postmixing to final product. Cereal Chem 2019. [DOI: 10.1002/cche.10152] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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47
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Sadat A, Corradini MG, Joye IJ. Molecular spectroscopy to assess protein structures within cereal systems. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.02.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Quayson ET, Marti A, Morris CF, Marengo M, Bonomi F, Seetharaman K, Iametti S. Structural consequences of the interaction of puroindolines with gluten proteins. Food Chem 2018; 253:255-261. [PMID: 29502829 DOI: 10.1016/j.foodchem.2018.01.146] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 10/30/2017] [Accepted: 01/23/2018] [Indexed: 11/26/2022]
Abstract
The effect of puroindolines (PINs) on structural characteristics of wheat proteins was investigated in Triticum turgidum ssp. durum (cv. Svevo) and Triticum aestivum (cv. Alpowa) and in their respective derivatives in which PIN genes were expressed (Soft Svevo) or the distal end of the short arm of chromosome 5D was deleted and PINs were not expressed (Hard Alpowa). The presence of PINs decreased the amount of cold-SDS extractable proteins and the accessibility of protein thiols to specific reagents, but resulted in facilitated solvation of gluten proteins, as detected by tryptophan fluorescence measurements carried out on minimally mixed flour/water mixtures. We propose that PINs and gluten proteins are interacting in the grain or flour prior to mixing. Hydrophobic interactions between PINs and some of the gluten proteins modify the pattern of interactions among gluten proteins, thus providing an additional mechanistic rationale for the effects of PINs on kernel hardness.
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Affiliation(s)
- Enoch T Quayson
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA; Department of Biochemistry, Science Building, University of Cape Coast, Cape Coast, Ghana
| | - Alessandra Marti
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Craig F Morris
- USDA-ARS Western Wheat Quality Laboratory, Washington State University, E-202 Food Science & Human Nutrition Facility East, Pullman, WA 99164, USA
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Koushik Seetharaman
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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49
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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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50
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Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties. Food Res Int 2017; 100:306-317. [DOI: 10.1016/j.foodres.2017.08.050] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 08/19/2017] [Accepted: 08/22/2017] [Indexed: 11/19/2022]
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