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Tian T, Ren K, Tong X, Peng X, Lian Z, Lyu B, Du M, Wang H, Jiang L. Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties. Int J Biol Macromol 2022; 212:536-546. [PMID: 35618093 DOI: 10.1016/j.ijbiomac.2022.05.149] [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: 02/26/2022] [Revised: 05/05/2022] [Accepted: 05/20/2022] [Indexed: 11/05/2022]
Abstract
Co-precipitation was a novel method for improving the functional properties of pure proteins. To investigate the mechanism of this effect, different protein proportions of soy-wheat co-precipitated protein were extracted by isoelectric point co-precipitation. Soy protein isolate (SPI) was mainly linked to wheat protein (WP) through non-covalent forces and disulfide bonds as determined by circular dichroism spectroscopy, disulfide bond, protein fraction extraction, interaction, and molecular modeling. Amino acid analysis indicated that co-precipitation could increase wheat lysine content. Furthermore, co-precipitation improved multiple functional properties of pure protein, and the emulsifying and foaming properties of the composite system with a mass ratio of 7:3 outperformed those of other systems. At the same time, correlation analysis revealed that protein structure and intermolecular forces significantly affected its functional properties. This study provided some useful and interesting information for the development and application of protein-protein systems with diverse functional properties.
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Affiliation(s)
- Tian Tian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Kunyu Ren
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Lyu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengyu Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green Health Food Co. Ltd., Jiamusi, Heilongjiang 154000, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, Anhui 230036, China.
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Jobson EM, Ohm J, Martin JM, Giroux MJ. Rht‐1
semi‐dwarfing alleles increase the abundance of high molecular weight glutenin subunits. Cereal Chem 2020. [DOI: 10.1002/cche.10371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Emma M Jobson
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Jae‐Bom Ohm
- USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Spring and Durum Wheat Quality Lab. Fargo ND USA
| | - John M Martin
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
| | - Michael J Giroux
- Department of Plant Sciences and Plant Pathology Montana State University Bozeman MT USA
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Zhang A. Effect of wheat flour with different quality in the process of making flour products. INTERNATIONAL JOURNAL OF METROLOGY AND QUALITY ENGINEERING 2020. [DOI: 10.1051/ijmqe/2020005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
All kinds of flour products which are made of wheat flour have already become the staple food on people's dining table. With the improvement of living standard, the quality requirements for the flour products have gradually improved. In addition to the production technique, the quality of wheat flour as the raw material is also very important for the quality of flour products. This paper briefly introduced wheat flour and two main components that affected its quality: starch and protein. Then, the related quality of starch and protein and the quality of corresponding flour products were tested for five kinds of wheat flour. The experimental results showed that the quality indexes of five kinds of wheat flour were obviously different and representative. The regression analysis on the quality data of wheat flour and flour products showed that the water absorption of flour decreased with the increase of total starch content, dry gluten content and gluten index, the water solubility of flour decreased with the increase of total starch content and gluten index and increased with the increase of ratio of amylose to amylopectin, and the radial expansion rate of the flour products decreased with the increase of wet gluten content. To sum up, the quality of wheat flour will affect the water absorption, water solubility and radial expansion rate of flour products in the production process.
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Zhao B, Shang J, Wang L, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Zhou S. Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14599] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jiaying Shang
- College of Grain and Food Henan University of Technology Zhengzhou 450000 Henan China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - LiTao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Shanshan Wang
- Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa 850000 Tibet China
| | - Yuhong Zhang
- Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa 850000 Tibet China
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods. Food Chem 2019; 271:685-690. [PMID: 30236731 DOI: 10.1016/j.foodchem.2018.07.171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 05/03/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
Abstract
This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0.05). Water-holding capacity (WHC) of blends increased with HHP treatment. The peak viscosity of LW did not differ significantly because of HHP, and the peak and final viscosities of blends increased upon oat flour addition. The hardness, gumminess, chewiness of noodles made using LW improved with the addition of oat flour combined with HHP. The results indicated that the use of blends containing LW and oat flour as well as HHP treatment improved the quality and properties of noodles made using LW.
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