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Ojukwu M, Tan HL, Murad M, Nafchi AM, Easa AM. Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam. FOOD SCI TECHNOL INT 2023; 29:799-808. [PMID: 36000280 DOI: 10.1177/10820132221121169] [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] [Indexed: 11/15/2022]
Abstract
In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.
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Affiliation(s)
- Moses Ojukwu
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
- Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria
| | - Hui Ling Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Maizura Murad
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Abdorreza Mohammad Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia
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Li J, Liu S, Yang C, Keyhani NO, Pu H, Lin L, Li X, Jia P, Wu D, Pan J, Stevenson PC, Fernández-Grandon GM, Zhang L, Chen Y, Guan X, Qiu J. Characterization of an α-Amylase from the Honeybee Chalk Brood Pathogen Ascosphaera apis. J Fungi (Basel) 2023; 9:1082. [PMID: 37998887 PMCID: PMC10672707 DOI: 10.3390/jof9111082] [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: 10/12/2023] [Revised: 11/01/2023] [Accepted: 11/02/2023] [Indexed: 11/25/2023] Open
Abstract
The insect pathogenic fungus, Ascosphaera apis, is the causative agent of honeybee chalk brood disease. Amylases are secreted by many plant pathogenic fungi to access host nutrients through the metabolism of starch, and the identification of new amylases can have important biotechnological applications. Production of amylase by A. apis in submerged culture was optimized using the response surface method (RSM). Media composition was modeled using Box-Behnken design (BBD) at three levels of three variables, and the model was experimentally validated to predict amylase activity (R2 = 0.9528). Amylase activity was highest (45.28 ± 1.16 U/mL, mean ± SE) in media composed of 46 g/L maltose and1.51 g/L CaCl2 at a pH of 6.6, where total activity was ~11-fold greater as compared to standard basal media. The enzyme was purified to homogeneity with a 2.5% yield and 14-fold purification. The purified enzyme had a molecular weight of 75 kDa and was thermostable and active in a broad pH range (> 80% activity at a pH range of 7-10), with optimal activity at 55 °C and pH = 7.5. Kinetic analyses revealed a Km of 6.22 mmol/L and a Vmax of 4.21 μmol/mL·min using soluble starch as the substrate. Activity was significantly stimulated by Fe2+ and completely inhibited by Cu2+, Mn2+, and Ba2+ (10 mM). Ethanol and chloroform (10% v/v) also caused significant levels of inhibition. The purified amylase essentially exhibited activity only on hydrolyzed soluble starch, producing mainly glucose and maltose, indicating that it is an endo-amylase (α-amylase). Amylase activity peaked at 99.38 U/mL fermented in a 3.7 L-bioreactor (2.15-fold greater than what was observed in flask cultures). These data provide a strategy for optimizing the production of enzymes from fungi and provide insight into the α-amylase of A. apis.
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Affiliation(s)
- Jincheng Li
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Sen Liu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Chenjie Yang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Nemat O. Keyhani
- Department of Biological Sciences, University of Illinois, Chicago, IL 60607, USA;
| | - Huili Pu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Longbin Lin
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Xiaoxia Li
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Peisong Jia
- Institute of Plant Protection, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Dongmei Wu
- Biotechnology Research Institute, Xinjiang Academy of Agricultural and Reclamation Sciences, Shihezi 832061, China;
| | - Jieming Pan
- College of Biology & Pharmacy, Yulin Normal University, Yulin 537000, China;
| | - Philip C. Stevenson
- Natural Resources Institute, University of Greenwich, Chatham Maritime ME4 4TB, UK; (P.C.S.); (G.M.F.-G.)
| | | | - Liaoyuan Zhang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Yuxi Chen
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
| | - Xiayu Guan
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junzhi Qiu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.L.); (S.L.); (C.Y.); (H.P.); (L.L.); (X.L.); (L.Z.); (Y.C.)
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Homthawornchoo W, Hakimi NFSM, Romruen O, Rawdkuen S. Dragon Fruit Peel Extract Enriched-Biocomposite Wrapping Film: Characterization and Application on Coconut Milk Candy. Polymers (Basel) 2023; 15:polym15020404. [PMID: 36679292 PMCID: PMC9863164 DOI: 10.3390/polym15020404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Bio-based film is an eco-friendly alternative to petroleum-based packaging film. The effects of biocomposite wrapping film enhanced with dragon fruit peel extract (0, 2% w/v, respectively) and currently used commercial packaging film (polypropylene; PP) on coconut milk caramels during storage (30 °C, 75% RH, nine days) were studied. Both 0% and 2% DPE-enriched biocomposite films were thicker and had higher water vapor permeability and solubility than the PP film but poorer mechanical characteristics. In addition, the 2% film possessed antioxidants and antioxidant ability. A FESEM micrograph revealed the rough surface and porous path of the biocomposite films. Over the storage time, the moisture content, water activity, and springiness of the coconut milk caramel candy wrapped in the PP and all DPE-enriched biocomposite films were not significantly altered. However, the lipid oxidation as the thiobarbituric acid reactive substance (TBARS) and hardness of all coconut caramels were significantly (p < 0.05) increased during storage. Furthermore, the hardness of coconut candy covered in the control (0% DPE) biocomposite film was more pronounced on day nine of storage. However, the changes in quality characteristics of the coconut candy wrapped in each film type need to be better established. The investigating factors influencing the quality deterioration of coconut milk candy should be further identified to mitigate their effects and extend the shelf-life of the coconut candy.
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Affiliation(s)
- Wantida Homthawornchoo
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
| | - Nur Fairuza Syahira Mohamad Hakimi
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Sciences and Technology Program, School of Applied Science, Universiti Teknologi MARA, Shah Alam 45100, Malaysia
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Saroat Rawdkuen
- Innovative Food Packaging and Biomaterials Unit, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: (W.H.); (S.R.); Tel.: +66-5391-6751 (W.H.); +66-5391-6739 (S.R.)
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Ojukwu M, Ahaotu N, Mat Easa A. Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15491] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Moses Ojukwu
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Department of Food Science and Technology Federal University of Technology Owerri Imo Nigeria
| | - Ndidiamaka Ahaotu
- Department of Food Science and Technology Federal University of Technology Owerri Imo Nigeria
| | - Azhar Mat Easa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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Seow EK, Tan TC, Easa AM. Role of honey diastase on textural, thermal, microstructural, chemical, and sensory properties of different dodols. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Aly AA, Maraei RW, Abd-Allah MM, Safwat G. Evaluation of physical, biochemical properties and cell viability of gamma irradiated honey. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01046-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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