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Pan Z, Bai Y, Xu L, Zhang Y, Lei M, Huang Z. The Effect of Freeze-Thaw Cycles on the Microscopic Properties of Dumpling Wrappers. Foods 2023; 12:3388. [PMID: 37761097 PMCID: PMC10527871 DOI: 10.3390/foods12183388] [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: 07/18/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
Dumplings are a traditional Chinese food welcomed by Chinese people. Research has indicated that process of quick-frozen wheat cultivars and their gliadins are all related to the quality and shelf-life of dumplings. Therefore, the effect of freeze-thaw cycles on the textural properties and microscopic characteristics of two types of quick-frozen dumpling wrappers (Zhaomai and Wenmai 19) and conformation of their gliadins were investigated. Scanning electron microscopy showed that Wenmai 19 dumpling wrappers had apparent damage after the first cycle, but Zhaomai wrappers did not reveal significant changes until the fourth cycle. The particle size distribution in the starch granules of Wenmai 19 wrappers varied in terms of mechanical damage, but Zhaomai delayed or avoided such effects. FT-IR found a loose protein structure of the gliadins. Differential scanning calorimetry showed that gliadins of Wenmai 19 degenerated more than those of Zhaomai. The crosslinking of gliadin and glutenin maintained a high-quality gluten network, thus protecting the gliadin stability from ice crystals. In turn, the gliadin maintained the strength of the gluten network. Therefore, raw flours with high-quality protein networks are more suitable for frozen dumplings. Freeze-thaw cycles dramatically decreased the textural characteristics of dumpling wrappers and the microscopic characteristics of their gliadin proteins. Concerning wheat cultivars with weak gluten, flours with high-quality protein networks are more suitable as raw materials for frozen dumplings.
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Affiliation(s)
- Zhili Pan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
| | - Yibo Bai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Lina Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Yanjie Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Mengmeng Lei
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
| | - Zhongmin Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (Z.P.); (Y.B.); (L.X.); (Y.Z.); (M.L.)
- National R & D Center for Frozen Rice & Wheat Products Processing Technology, Zhengzhou 450002, China
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2
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Garcia-Calvo E, García-García A, Rodríguez Gómez S, Farrais S, Martín R, García T. Development of a new recombinant antibody, selected by phage-display technology from a celiac patient library, for detection of gluten in foods. Curr Res Food Sci 2023; 7:100578. [PMID: 37680694 PMCID: PMC10480589 DOI: 10.1016/j.crfs.2023.100578] [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: 06/18/2023] [Revised: 07/28/2023] [Accepted: 08/24/2023] [Indexed: 09/09/2023] Open
Abstract
Gluten, a group of ethanol-soluble proteins present in the endosperm of cereals, is extensively used in the food industry due to its ability to improve dough properties. However, gluten is also associated with a range of gluten-related diseases (GRDs), such as wheat allergies, celiac disease, and gluten intolerance. The recommended treatment for GRDs patients is a gluten-free diet. To monitor adherence to this diet, it is necessary to develop gluten-detection systems in food products. Among the available methods, immunodetection systems are the most popular due to their simplicity, reproducibility, and accuracy. The aim of this study was to generate novel high-affinity antibodies against gluten to be used as the primary reactant in an enzyme-linked immunosorbent assay (ELISA) test. These antibodies were developed by constructing an immune library from mRNA obtained from two celiac patients with a high humoral response to gluten-related proteins. The resulting library (composed by 1.1x107) was subjected to selection against gliadin using phage display technology. Following several rounds of selection, the Fab-C was selected, and demonstrated good functionality in ELISA tests, presenting a limit of detection of 15 mg/kg for detection of gluten in spiked mixtures and food products. The methodology can discriminate gluten-free products according to the current legislation.
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Affiliation(s)
- Eduardo Garcia-Calvo
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Aina García-García
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Santiago Rodríguez Gómez
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Sergio Farrais
- Servicio de Medicina Digestiva, Hospital Universitario Fundación Jiménez Díaz, 28040, Madrid, Spain
| | - Rosario Martín
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain
| | - Teresa García
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040, Madrid, Spain
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3
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Newson W, Capezza AJ, Kuktaite R, Hedenqvist MS, Johansson E. Green Chemistry to Modify Functional Properties of Crambe Protein Isolate-Based Thermally Formed Films. ACS OMEGA 2023; 8:20342-20351. [PMID: 37323394 PMCID: PMC10268266 DOI: 10.1021/acsomega.3c00113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 05/19/2023] [Indexed: 06/17/2023]
Abstract
Proteins are promising precursors to be used in production of sustainable materials with properties resembling plastics, although protein modification or functionalization is often required to obtain suitable product characteristics. Here, effects of protein modification were evaluated by crosslinking behavior using high-performance liquid chromatography (HPLC), secondary structure using infrared spectroscopy (IR), liquid imbibition and uptake, and tensile properties of six crambe protein isolates modified in solution before thermal pressing. The results showed that a basic pH (10), especially when combined with the commonly used, although moderately toxic, crosslinking agent glutaraldehyde (GA), resulted in a decrease in crosslinking in unpressed samples, as compared to acidic pH (4) samples. After pressing, a more crosslinked protein matrix with an increase in β-sheets was obtained in basic samples compared to acidic samples, mainly due to the formation of disulfide bonds, which led to an increase in tensile strength, and liquid uptake with less material resolved. A treatment of pH 10 + GA, combined either with a heat or citric acid treatment, did not increase crosslinking or improve the properties in pressed samples, as compared to pH 4 samples. Fenton treatment at pH 7.5 resulted in a similar amount of crosslinking as the pH 10 + GA treatment, although with a higher degree of peptide/irreversible bonds. The strong bond formation resulted in lack of opportunities to disintegrate the protein network by all extraction solutions tested (even for 6 M urea + 1% sodium dodecyl sulfate + 1% dithiothreitol). Thus, the highest crosslinking and best properties of the material produced from crambe protein isolates were obtained by pH 10 + GA and pH 7.5 + Fenton, where Fenton is a greener and more sustainable solution than GA. Therefore, chemical modification of crambe protein isolates is effecting both sustainability and crosslinking behavior, which might have an effect on product suitability.
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Affiliation(s)
- William
R. Newson
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Antonio J. Capezza
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
- Department
of Fibre and Polymer Technology, Royal Institute
of Technology, SE-10044 Stockholm, Sweden
| | - Ramune Kuktaite
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Mikael S. Hedenqvist
- Department
of Fibre and Polymer Technology, Royal Institute
of Technology, SE-10044 Stockholm, Sweden
| | - Eva Johansson
- Department
of Plant Breeding, Swedish University of
Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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Pop OL, Suharoschi R, Socaci SA, Berger Ceresino E, Weber A, Gruber-Traub C, Vodnar DC, Fărcaș AC, Johansson E. Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants (Basel) 2023; 12:antiox12040865. [PMID: 37107240 PMCID: PMC10135483 DOI: 10.3390/antiox12040865] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Achim Weber
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Carmen Gruber-Traub
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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5
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Amundarain MJ, Vietri A, Dodero VI, Costabel MD. IDP Force Fields Applied to Model PPII-Rich 33-mer Gliadin Peptides. J Phys Chem B 2023; 127:2407-2417. [PMID: 36884001 DOI: 10.1021/acs.jpcb.3c00200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
The 33-mer gliadin peptide and its deamidated metabolite, 33-mer DGP, are the immunodominant peptides responsible for the adaptive immune response in celiac disease (CD). CD is a complex autoimmune chronic disorder triggered by gluten ingestion that affects the small intestine and affects ∼1% of the global population. The 33-mers are polyproline II-rich (PPII) and intrinsically disordered peptides (IDPs), whose structures remain elusive. We sampled the conformational ensembles of both 33-mer peptides via molecular dynamics simulations employing two force fields (FFs) (Amber ff03ws and Amber ff99SB-disp) specifically validated for other IDPs. Our results show that both FFs allow the extensive exploration of the conformational landscape, which was not possible with the standard FF GROMOS53A6 reported before. Clustering analysis of the trajectories showed that the five largest clusters (78-88% of the total structures) present elongated, semielongated, and curved conformations in both FFs. Large average radius of gyration and solvent-exposed surfaces characterized these structures. While the structures sampled are similar, the Amber ff99SB-disp trajectories explored folded conformations with a higher probability. In addition, PPII secondary structure was preserved throughout the trajectories (58-73%) together with a non-negligible content of β structures (11-23%), in agreement with previous experimental results. This work represents the initial step in studying further the interaction of these peptides with other biologically relevant molecules, which could lead to finally disclose the molecular events that lead to CD.
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Affiliation(s)
- María J Amundarain
- Departamento de Física, Instituto de Física del Sur (IFISUR), Universidad Nacional del Sur (UNS), CONICET, Avenida Leandro N. Alem 1253, B8000CPB Bahía Blanca, Argentina
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstraße 25, 33615 Bielefeld, Germany
| | - Agustín Vietri
- Departamento de Física, Instituto de Física del Sur (IFISUR), Universidad Nacional del Sur (UNS), CONICET, Avenida Leandro N. Alem 1253, B8000CPB Bahía Blanca, Argentina
| | - Verónica I Dodero
- Department of Chemistry, Organic Chemistry III, Bielefeld University, Universitätsstraße 25, 33615 Bielefeld, Germany
| | - Marcelo D Costabel
- Departamento de Física, Instituto de Física del Sur (IFISUR), Universidad Nacional del Sur (UNS), CONICET, Avenida Leandro N. Alem 1253, B8000CPB Bahía Blanca, Argentina
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6
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Sajjad A, Rasheed F, Xiao X, Olsson RT, Capezza AJ, Zia M. Integration of Zinc Oxide Nanoparticles in Wheat Gluten Hydrolysates-Development of Multifunctional Films with Pliable Properties. J Inorg Organomet Polym Mater 2023. [DOI: 10.1007/s10904-023-02544-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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7
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Li Y, Xie L, Jiang X, Cai G, Zhu G, Zheng Z, Liu F. Effect of anthocyanins on mechanical and physicochemical properties of wheat dough. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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8
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Peng H, Dang L, Toghraie D. Molecular dynamics simulation of thermal characteristics of globulin protein dissolved in dilute salt solutions using equilibrium and non-equilibrium methods. J Therm Biol 2023; 113:103505. [PMID: 37055105 DOI: 10.1016/j.jtherbio.2023.103505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 01/28/2023] [Accepted: 02/08/2023] [Indexed: 02/13/2023]
Abstract
The aggregation of 7S globulin protein (7SGP) in mature soybean (Glycine max) seeds is an extracellular matrix protein. This atomic compound can be detected in various food products. So, this protein structure's thermal properties (TP) can be important for various food industry products. Molecular Dynamics (MD) simulations describe the atomic arrangement of this protein and forecast TP of them in various initial conditions. The present computational work estimates the 7SGP thermal behavior (TB) by equilibrium (E) and non-equilibrium (NE) methods. In these two methods, the 7SGP is represented using DREIDING interatomic potential. MD outputs predicted 0.59 and 0.58 W/mK values for thermal conductivity (TC) of 7SGP at T0 = 300 K and P0 = 1 bar using E and NE methods. Furthermore, computational results represented that the pressure (P) and temperature (T) are significant factors for the TB of 7SGP. Numerically, TC of 7SGP reaches 0.68 W/mK, 0.52 W/mK by T/P increasing. MD results predicted the interaction energy (IE) between 7SGP and aqueous media could fluctuate between -110.64 and 161.53 kcal/mol by the change in T/P after t = 10 ns?These results should be supposed to design new methods for various food industry purposes, such as producing and processing edible oils.
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9
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Dewan A, Chaudhary N, Khatkar BS. Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake and microstructure of instant noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aastha Dewan
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
| | - Nisha Chaudhary
- Department of Food Science & Technology College of Agriculture (Nagaur), Agriculture University Jodhpur Rajasthan India
| | - B. S. Khatkar
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar India
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10
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Abstract
Protein nanomaterials are well-defined, hollow protein nanoparticles comprised of virus capsids, virus-like particles, ferritin, heat shock proteins, chaperonins and many more. Protein-based nanomaterials are formed by the self-assembly of protein subunits and have numerous desired properties as drug-delivery vehicles, including being optimally sized for endocytosis, nontoxic, biocompatible, biodegradable and functionalized at three separate interfaces (external, internal and intersubunit). As a result, protein nanomaterials have been intensively investigated as functional entities in bionanotechnology, including drug delivery, nanoreactors and templates for organic and inorganic nanomaterials. Several variables influence efficient administration, particularly active targeting, cellular uptake, the kinetics of the release and systemic elimination. This review examines the wide range of medicines, loading/release processes, targeted therapies and treatment effectiveness.
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11
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Markgren J, Rasheed F, Hedenqvist MS, Skepö M, Johansson E. Clustering and cross-linking of the wheat storage protein α-gliadin: A combined experimental and theoretical approach. Int J Biol Macromol 2022; 211:592-615. [PMID: 35577195 DOI: 10.1016/j.ijbiomac.2022.05.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/30/2022] [Accepted: 05/04/2022] [Indexed: 02/04/2023]
Abstract
Our aim was to understand mechanisms for clustering and cross-linking of gliadins, a wheat seed storage protein type, monomeric in native state, but incorporated in network while processed. The mechanisms were studied utilizing spectroscopy and high-performance liquid chromatography on a gliadin-rich fraction, in vitro produced α-gliadins, and synthetic gliadin peptides, and by coarse-grained modelling, Monte Carlo simulations and prediction algorithms. In solution, gliadins with α-helix structures (dip at 205 nm in CD) were primarily present as monomeric molecules and clusters of gliadins (peaks at 650- and 700-s on SE-HPLC). At drying, large polymers (Rg 90.3 nm by DLS) were formed and β-sheets increased (14% by FTIR). Trained algorithms predicted aggregation areas at amino acids 115-140, 150-179, and 250-268, and induction of liquid-liquid phase separation at P- and Poly-Q-sequences (Score = 1). Simulations showed that gliadins formed polymers by tail-to-tail or a hydrophobic core (Kratky plots and Ree = 35 and 60 for C- and N-terminal). Thus, the N-terminal formed clusters while the C-terminal formed aggregates by disulphide and lanthionine bonds, with favoured hydrophobic clustering of similar/exact peptide sections (synthetic peptide mixtures on SE-HPLC). Mechanisms of clustering and cross-linking of the gliadins presented here, contribute ability to tailor processing results, using these proteins.
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Affiliation(s)
- Joel Markgren
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Faiza Rasheed
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden; Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Marie Skepö
- Theoretical Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
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12
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Lafiandra D, Shewry PR. Wheat Glutenin polymers 2, the role of wheat glutenin subunits in polymer formation and dough quality. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103487] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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13
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Amara AAAF. Natural Polymer Types and Applications. BIOMOLECULES FROM NATURAL SOURCES 2022:31-81. [DOI: 10.1002/9781119769620.ch2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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14
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Feng W, Ma S, Wang F, Wang X. Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15551] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Wenjuan Feng
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Fengcheng Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan 450001 China
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15
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Rani M, Siddiqi RA, Singh G, Kumar R, Sogi DS, Gill BS. Comparative evaluation of gliadins from four extraction protocols using advanced analytical techniques. Int J Biol Macromol 2021; 193:1114-1123. [PMID: 34715206 DOI: 10.1016/j.ijbiomac.2021.10.109] [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: 04/26/2021] [Revised: 10/14/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
Gliadin, a major component of gluten, is known to trigger celiac disease; therefore, its extraction is important to study its properties as well as its presence in gluten-free products. Four gliadin extraction procedures Osborne (1924), Weiss (1993), Wallace (1989) and DuPont (2005), were investigated on six wheat cultivars using advanced analytical techniques such as dynamic light scattering (DLS), X-ray diffraction (XRD), scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Higher zeta potential of extracted gliadin was observed in DuPont (23.53-27), followed by Weiss (16.17-20.80), Osborne (16.17-20.13), and Wallace (14.60-19.47). Particle Z-average size (15.74-184.83 nm) was found to have an inverse relationship with the Polydispersity index (0.17-184.83). The surface morphological structure of TEM studies revealed the compact globular particle arrangement of gliadin, besides rod-shaped arrangement, was also found in DuPont and Wallace extracted gliadin. XRD pattern of gliadin exposed the crystalline domain at 44.1°, 37.8°, and 10.4° diffraction peaks. The d-spacing obtained from XRD and TEM-SAED analysis supports the presence of crystalline domains in gliadin apart from the amorphous domain. The insight obtained from this work will provide a better understanding of morphology and other properties of the same protein extracted with different extraction procedures.
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Affiliation(s)
- Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India.
| | - Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India.
| | - Gurbir Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, Punjab, India.
| | - Ravish Kumar
- Department of Physics, Guru Nanak Dev University, Amritsar, Punjab, India.
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India.
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India.
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16
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Characterization of gliadin, secalin and hordein fractions using analytical techniques. Sci Rep 2021; 11:23135. [PMID: 34848764 PMCID: PMC8633357 DOI: 10.1038/s41598-021-02099-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 10/01/2021] [Indexed: 11/12/2022] Open
Abstract
Prolamins, alcohol soluble storage proteins of the Triticeae tribe of Gramineae family, are known as gliadin, secalin and hordein in wheat, rye and barley respectively. Prolamins were extracted from fifteen cultivars using DuPont protocol to study their physiochemical, morphological and structural characteristics. SDS-PAGE of prolamins showed well resolved low molecular weight proteins with significant amount of albumin and globulin as cross-contaminant. The β-sheet (32.72–37.41%) and β-turn (30.36–37.91%) were found higher in gliadins, while α-helix (20.32–28.95%) and random coil (9.05–10.28%) in hordeins. The high colloidal stability as depicted by zeta-potential was observed in gliadins (23.5–27.0 mV) followed secalins (11.2–16.6 mV) and hordeins (4.1–7.8 mV). Surface morphology by SEM illustrated the globular particle arrangement in gliadins, sheet like arrangement in secalins and stacked flaky particle arrangement in hordeins fraction. TEM studies showed that secalin and hordein fractions were globular in shape while gliadins in addition to globular structure also possessed rod-shaped particle arrangement. XRD pattern of prolamin fractions showed the ordered crystalline domain at 2θ values of 44.1°, 37.8° and 10.4°. The extracted prolamins fractions showed amorphous as well as crystalline structures as revealed by XRD and TEM analysis. Space saving hexagonal molecular symmetry was also observed in TEM molecular arrangement of prolamins which has profound application in development of plant-based polymers and fibres.
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17
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Kuang J, Ma W, Pu H, Huang J, Xiong YL. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. Int J Biol Macromol 2021; 193:1707-1715. [PMID: 34742838 DOI: 10.1016/j.ijbiomac.2021.11.008] [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: 08/08/2021] [Revised: 10/24/2021] [Accepted: 11/01/2021] [Indexed: 11/25/2022]
Abstract
Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G') and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.
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Affiliation(s)
- Jiwei Kuang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huaying Pu
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Youling L Xiong
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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18
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19
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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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20
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Reale A, Di Stasio L, Di Renzo T, De Caro S, Ferranti P, Picariello G, Addeo F, Mamone G. Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food Chem 2021; 359:129955. [PMID: 34010753 DOI: 10.1016/j.foodchem.2021.129955] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/12/2021] [Accepted: 04/23/2021] [Indexed: 12/18/2022]
Abstract
The aim of this study was to evaluate the dynamics of proteolysis during dough fermentation started with different lactic acid bacteria species, through the identification of intermediate and small-sized peptides generated during fermentation. Single-strain cultures of Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Companilactobacillus alimentarius, and Leuconostoc pseudomesenteroides were assayed as sourdough starters. Assays were carried out at lab-scale for 48 h of fermentation, using both unstarted and yeast-leavened dough as controls. Physicochemical and microbiological analyses were combined with peptidomic and proteomic profiling, identifying several hundreds of peptides mainly released from the water-soluble wheat proteins, including β-amylase, triticin, and serpins. Both α- and γ-gliadins were hydrolyzed, though only at the N-terminal domain, while the central protein region - encrypting celiac disease epitopes- remained unaffected. The bacterial-mediated consumption of sugars and the concomitant hydrolysis of starch degrading β-amylase could underlie improved digestibility and several nutritionally beneficial effects of sourdough baked products.
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Affiliation(s)
- Anna Reale
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Luigia Di Stasio
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Salvatore De Caro
- Institute of Food Sciences, National Research Council, Avellino, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | | | - Francesco Addeo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Gianfranco Mamone
- Institute of Food Sciences, National Research Council, Avellino, Italy.
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21
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Pourmohammadi K, Abedi E. Enzymatic modifications of gluten protein: Oxidative enzymes. Food Chem 2021; 356:129679. [PMID: 33827045 DOI: 10.1016/j.foodchem.2021.129679] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/14/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023]
Abstract
Oxidative enzymes treat weak flours in order to restore the gluten network of damaged wheat flour and reduce the economic and technological losses. The present review concentrates on oxidative exogenous enzymes (transglutaminase, laccase, glucose oxidase, hexose oxidase) and oxidative endogenous enzymes (tyrosinase, peroxidase, catalase, sulfhydryl oxidase, lipoxygenase, lipase, protein disulfide isomerase, NAD(P)H-dependent dehydrogenase, thioredoxin reductase and glutathione reductase) and their effects on the rheological, functional, and conformational features of gluten and its subunits. Overall, transglutaminase is used in wheat-based foods through introducing isopeptide bonds (ε-γ glutamyl-lysine). Glucose oxidase, hexose oxidase, peroxidase, sulfhydryl oxidase, lipase, and lipoxygenase form disulfide and nondisulfide bonds through producing hydrogen peroxide. Laccase, tyrosinase, and protein disulfide isomerase form cross-links between tyrosine and cysteine residues by generating radicals. Thioredoxin reductase and glutathione reductase create new inter disulfide bonds. The effect of oxidative enzymes on the formation of covalent cross-linkages were substantially more than non-covalent bonds in gluten structure.
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Affiliation(s)
- Kiana Pourmohammadi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
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22
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Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. Int J Biol Macromol 2021; 177:474-484. [PMID: 33636262 DOI: 10.1016/j.ijbiomac.2021.02.175] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022]
Abstract
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
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Affiliation(s)
- Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Fengcheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jihong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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23
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Sahli L, Boire A, Solé-Jamault V, Rogniaux H, Giuliani A, Roblin P, Renard D. New exploration of the γ-gliadin structure through its partial hydrolysis. Int J Biol Macromol 2020; 165:654-664. [PMID: 32991891 DOI: 10.1016/j.ijbiomac.2020.09.136] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 09/18/2020] [Accepted: 09/18/2020] [Indexed: 11/25/2022]
Abstract
The partial enzymatic hydrolysis of wheat gliadins constitutes an interesting tool to unravel their structural specificity. In this work, the structure and conformation of γ-gliadin were investigated through its limited chymotrypsic digestion. Using a combination of computational, biochemical and biophysical tools, we studied each of its N and C terminal domains. Our results reveal that γ-gliadin is a partially disordered protein with an unfolded N-terminal domain surprisingly resistant to chymotrypsin and a folded C-terminal domain. Using spectroscopic tools, we showed that structural transitions occured over the disordered N-terminal domain for decreasing ethanol/water ratios. Using SAXS measurements, low-resolution 3D structures of γ-gliadin were proposed. To relate the repeated motifs of the N-terminal domain of γ-gliadin to its structure, engineered peptide models PQQPY/F were also studied. Overall results demonstrated similarities between the N-terminal domain and its derived model peptides. Our findings support the use of these peptides as general templates for understanding the wheat protein assembly and dynamics.
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Affiliation(s)
- Line Sahli
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | - Adeline Boire
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France
| | | | - Hélène Rogniaux
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France; INRAE, BIBS Platform, 44300 Nantes, France
| | - Alexandre Giuliani
- DISCO Beamline, Synchrotron Soleil, l'Orme des Merisiers, 91192 Gif sur Yvette, France; UAR 1008, Transform, INRAE, BP 71627, F-44316, Nantes, France
| | - Pierre Roblin
- Laboratoire de Génie Chimique and Fédération de Recherche FERMAT, 4 allée Emile Monso, 31030 Toulouse, France
| | - Denis Renard
- INRAE, UR1268 Biopolymers Interactions Assemblies, 44300 Nantes, France.
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