1
|
Riley IM, Verma U, Verboven P, Nicolai BM, Delcour JA. Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Food Res Int 2024; 188:114503. [PMID: 38823881 DOI: 10.1016/j.foodres.2024.114503] [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: 03/20/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The aim of this work was to investigate wheat gluten protein network structure throughout the deep-frying process and evaluate its contribution to frying-induced micro- and macrostructure development. Gluten polymerization, gluten-water interactions, and molecular mobility were assessed as a function of the deep-frying time (0 - 180 s) for gluten-water model systems of differing hydration levels (40 - 60 % moisture content). Results showed that gluten protein extractability decreased considerably upon deep frying (5 s) mainly due to glutenin polymerization by disulfide covalent cross-linking. Stronger gliadin and glutenin protein-protein interactions were attributed to the formation of covalent linkages and evaporation of water interacting with protein chains. Longer deep-frying (> 60 s) resulted in progressively lower protein extractabilities, mainly due to the loss in gliadin protein extractability, which was associated with gliadin co-polymerization with glutenin by thiol-disulfide exchange reactions. The mobility of gluten polymers was substantially reduced during deep-frying (based on the lower T2 relaxation time of the proton fraction representing the non-exchanging protons of gluten) and gluten proteins gradually transitioned from the rubbery to the glassy state (based on the increased area of said protons). The sample volume during deep-frying was strongly correlated to the reduced protein extractability (r = -0.792, p < 0.001) and T2 relaxation time of non-exchanging protons of gluten proteins (r = -0.866, p < 0.001) thus demonstrating that the extent of gluten structural expansion as a result of deep-frying is dictated both by the polymerization of proteins and the reduction in their molecular mobility.
Collapse
Affiliation(s)
- I M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - U Verma
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - P Verboven
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium.
| | - B M Nicolai
- Division BIOSYST-MeBioS, KU Leuven, Willem de Croylaan 42, 3001, Leuven, Belgium; Flanders Centre of Postharvest Technology, Willem de Croylaan 42, 3001 Leuven, Belgium.
| | - J A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| |
Collapse
|
2
|
Wu XM, Han WM, Hou LY, Lin DD, Li JY, Lin ST, Yang JP, Liao L, Zeng XA. Glutenin-chitosan 3D porous scaffolds with tunable stiffness and systematized microstructure for cultured meat model. Int J Biol Macromol 2024; 267:131438. [PMID: 38583845 DOI: 10.1016/j.ijbiomac.2024.131438] [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: 01/21/2024] [Revised: 02/29/2024] [Accepted: 04/04/2024] [Indexed: 04/09/2024]
Abstract
A glutenin (G)-chitosan (CS) complex (G-CS) was cross-linked by water annealing with aim to prepare structured 3D porous cultured meat scaffolds (CMS) here. The CMS has pore diameters ranging from 18 to 67 μm and compressive moduli from 16.09 to 60.35 kPa, along with the mixing ratio of G/CS. SEM showed the porous organized structure of CMS. FTIR and CD showed the increscent content of α-helix and β-sheet of G and strengthened hydrogen-bondings among G-CS molecules, which strengthened the stiffness of G-CS. Raman spectra exhibited an increase of G concentration resulted in higher crosslinking of disulfide-bonds in G-CS, which aggrandized the bridging effect of G-CS and maintained its three-dimensional network. Cell viability assay and immuno-fluorescence staining showed that G-CS effectively facilitated the growth and myogenic differentiation of porcine skeletal muscle satellite cells (PSCs). CLSM displayed that cells first occupied the angular space of hexagon and then ring-growth circle of PSCs were orderly formed on G-CS. The texture and color of CMS which loaded proliferated PSCs were fresh-meat like. These results showed that physical cross-linked G-CS scaffolds are the biocompatible and stable adaptable extracellular matrix with appropriate architectural cues and natural micro-environment for structured CM models.
Collapse
Affiliation(s)
- Xiao-Mei Wu
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Wen-Min Han
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Li-Yan Hou
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Dan-Dan Lin
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Jia-Ying Li
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Si-Tong Lin
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Jin-Peng Yang
- Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Lan Liao
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China.
| | - Xin-An Zeng
- Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, People's Republic of China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, People's Republic of China.
| |
Collapse
|
3
|
Capezza AJ, Bettelli M, Wei X, Jiménez-Rosado M, Guerrero A, Hedenqvist M. Biodegradable Fiber-Reinforced Gluten Biocomposites for Replacement of Fossil-Based Plastics. ACS OMEGA 2024; 9:1341-1351. [PMID: 38222641 PMCID: PMC10785611 DOI: 10.1021/acsomega.3c07711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/10/2023] [Accepted: 11/20/2023] [Indexed: 01/16/2024]
Abstract
Biocomposites based on wheat gluten and reinforced with carbon fibers were produced in line with the strive to replace fossil-based plastics with microplastic-free alternatives with competing mechanical properties. The materials were first extruded/compounded and then successfully injection molded, making the setup adequate for the current industrial processing of composite plastics. Furthermore, the materials were manufactured at very low extrusion and injection temperatures (70 and 140 °C, respectively), saving energy compared to the compounding of commodity plastics. The sole addition of 10 vol % fibers increased yield strength and stiffness by a factor of 2-4 with good adhesion to the protein. The biocomposites were also shown to be biodegradable, lixiviating into innocuous molecules for nature, which is the next step in the development of sustainable bioplastics. The results show that an industrial protein coproduct reinforced with strong fibers can be processed using common plastic processing techniques. The enhanced mechanical performance of the reinforced protein-based matrix herein also contributes to research addressing the production of safe materials with properties matching those of traditional fossil-based plastics.
Collapse
Affiliation(s)
- Antonio J. Capezza
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | - Mercedes Bettelli
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | - Xinfeng Wei
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| | | | - Antonio Guerrero
- Department
of Chemical Engineering, Universidad de
Sevilla, Sevilla 41012, Spain
| | - Mikael Hedenqvist
- Department
of Fibre and Polymer Technology, KTH Royal
Institute of Technology, Teknikringen 56, Stockholm SE-100 44, Sweden
| |
Collapse
|
4
|
Sengar AS, Beyrer M, McDonagh C, Tiwari U, Pathania S. Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives. Foods 2023; 12:3830. [PMID: 37893723 PMCID: PMC10606469 DOI: 10.3390/foods12203830] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/06/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different possible mechanisms responsible for structure formation and the effect of extrusion process parameters and outlines the recent advances in the long cooling dies (LCDs) used for meat alternative development. The role of different protein ingredients and the impact of combining them with other biopolymers were also evaluated. The underlying mechanism behind anisotropic structure formation during HME is a synergistic effect, with substantial dependence on the source of ingredients and their processing background. Formulation including proteins derived from plants, insects, animals, and microalgae with other biopolymers could pave the way to develop structured meat alternatives and fill nutritional interstices. Dynamic or rotating annular gap cooling dies operating at freely controllable shear and static annular gap dies are recent developments and assist to produce layered or fibrous structures. The complex chemical sites created during the HME of plant protein favour flavour and colour retention. This paper summarises the recent information published in the scientific literature and patents, which could further help researchers to fill the present knowledge gaps.
Collapse
Affiliation(s)
- Animesh Singh Sengar
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Michael Beyrer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, 1950 Sion, Switzerland;
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
| | - Uma Tiwari
- School of Food Science and Environmental Health, Technological University Dublin, City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland; (A.S.S.); (C.M.)
| |
Collapse
|
5
|
Liang Y, Song J, Wang J, Liu H, Wu X, He B, Zhang X, Wang J. Investigating the Effects of NaCl on the Formation of AFs from Gluten in Cooked Wheat Noodles. Int J Mol Sci 2023; 24:9907. [PMID: 37373055 DOI: 10.3390/ijms24129907] [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: 04/20/2023] [Revised: 05/23/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
To clarify the effect of NaCl concentration (0-2.0%) on the formation of amyloid fibrils (AFs) in cooked wheat noodles, the morphology, surface hydrophobicity, secondary structure, molecular weight distribution, microstructure, and crystal structure of AFs were investigated in this paper. Fluorescence data and Congo red stain images confirmed the presence of AFs and revealed that the 0.4% NaCl concentration promoted the production of AFs. The surface hydrophobicity results showed that the hydrophobicity of AFs increased significantly from 3942.05 to 6117.57 when the salt concentration increased from 0 to 0.4%, indicating that hydrophobic interactions were critical for the formation of AFs. Size exclusion chromatography combined with gel electrophoresis plots showed that the effect of NaCl on the molecular weight of AFs was small and mainly distributed in the range of 5-7.1 KDa (equivalent to 40-56 amino acid residues). X-ray diffraction and AFM images showed that the 0.4% NaCl concentration promoted the formation and longitudinal growth of AFs, while higher NaCl concentrations inhibited the formation and expansion of AFs. This study contributes to the understanding of the mechanism of AF formation in wheat flour processing and provides new insight into wheat gluten aggregation behavior.
Collapse
Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayang Song
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xingquan Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
6
|
The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
8
|
Du J, Dang M, Jia Y, Xu Y, Li C. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin. Food Chem 2022; 387:132913. [PMID: 35421646 DOI: 10.1016/j.foodchem.2022.132913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 03/24/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The results showed that compared with gliadin, glutenin was more sensitive to PT due to the greater changes in the thermal stability, network structure and aggregation behavior. This might be explained by the remarkable decreases in soluble subunits content, free sulfhydryl groups (SH), disulfide bonds (SS) and free amino groups (-NH2) cross-linking of glutenin after 8% of PT addition, as well as the varying degree in subunits composition. Therefore, glutenin played a more important role in the changes in the properties and network structure of gluten induced by PT than gliadin. Our work provided a guidance for the incorporation of phenolic compounds in wheat flour-based products.
Collapse
Affiliation(s)
- Jing Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Meizhu Dang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Henan University of Animal Husbandry and Economy, Henan 477100, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| |
Collapse
|
9
|
Ekramian H, Saedi Asl M, Karimi M, Sheikholeslami Z, Pedram Nia A. Comparison the effect of fruits extract with fungal protease on waffle quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4766-4774. [PMID: 34629541 PMCID: PMC8479050 DOI: 10.1007/s13197-021-04969-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/24/2020] [Accepted: 01/06/2021] [Indexed: 11/25/2022]
Abstract
The purpose of this study was investigated the effect of kiwifruit and fig extracts contain of protease enzyme as a natural additives in comparison with fungal protease enzyme on the sensory and quality properties of waffle. It was done by use of the one- way ANOVA design for three independent variables including: kiwifruit extract and fig extract (0.03 and 0.05%) and fungal protease enzyme (0.003 and 0.005%). These results suggest that pH, moisture, firmness, dough consistency, density, color and texture of waffles were improved by the addition of fungal protease enzyme and kiwifruit extract in comparison with fig extract. The dough Consistency (cm) was reduced by using protease enzyme from 8.95 ± 0.92 to 19.75 ± 1.03. The moisture content and dough density was reduced by using protease enzyme and the minim moisture and dough density was at waffle with 0.05% kiwifruit. The color index, SEM, hardness and extensibility were improved by using 0.005% protease enzyme and 0.05% kiwi fruit extract. The highest sensory properties were at sample with 0.05% kiwi fruit extract. The result demonstrated that the addition of 0.05% kiwifruit extract improved the quality of the waffle, and could replace by fungal protease enzyme for reduce cost in production.
Collapse
Affiliation(s)
- Hassan Ekramian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohamadreza Saedi Asl
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mahdi Karimi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran
| | - Zahra Sheikholeslami
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| |
Collapse
|
10
|
Han C, Ma M, Yang T, Li M, Sun Q. Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106971] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Wu Y, Xiao Z, Jiang X, Lv C, Gao J, Yuan J, Shan L, Chen H. Effect of extrusion on the modification of wheat flour proteins related to celiac disease. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 59:2655-2665. [DOI: 10.1007/s13197-021-05285-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 11/24/2022]
|
12
|
Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Crit Rev Food Sci Nutr 2021; 63:1930-1941. [PMID: 34423705 DOI: 10.1080/10408398.2021.1969535] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products.
Collapse
Affiliation(s)
- Xiaohui Hu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Hong
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
13
|
Yang ZH, Zhou HM, Bai YP. Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein. Food Chem 2021; 361:130058. [PMID: 34082391 DOI: 10.1016/j.foodchem.2021.130058] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 04/26/2021] [Accepted: 05/09/2021] [Indexed: 12/01/2022]
Abstract
To improve the quality of vegetarian meatloaves (VMs) made from textured wheat protein, the effects of different treatments (Vacuum, ultrasound and vacuum ultrasound) were compared in terms of texture, moisture distribution, microstructure and chemical bonding interactions. After vacuum, ultrasonic, and vacuum ultrasonic treatments, the hardness of VMs increased by 78%, 66%, 176% respectively. Scanning electron microscopy (SEM) showed that surface of VMs was smoother and the structure was tighter after vacuum ultrasonic treatment. In addition, magnetic resonance imaging (MRI) analysis showed that the moisture in VMs was evenly distributed after vacuum ultrasonic treatment. According to the optical maps observed by spectrofluorimetry and Fourier transform infrared spectroscopy (FT-IR), the fluorescence value and relative content of β-sheet increased after vacuum ultrasonic treatment. Furthermore, the protein was cross-linked and hydrophobic interactions increased after vacuum ultrasonic treatment. Results showed that texture of VMs after vacuum ultrasonic treatment was closer to that of beef patties.
Collapse
Affiliation(s)
- Zhu-Hong Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| |
Collapse
|
14
|
Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
| | | |
Collapse
|
15
|
Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102484] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
16
|
Chemical modifications and their effects on gluten protein: An extensive review. Food Chem 2020; 343:128398. [PMID: 33268180 DOI: 10.1016/j.foodchem.2020.128398] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/28/2020] [Accepted: 10/11/2020] [Indexed: 12/21/2022]
Abstract
Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical, enzymatic and engineering modifications. Chemical modifications have myriad advantages over other treatments, including short reaction times, low cost, no requirement for specialized equipment, and highly clear modification effects. Therefore, chemical modification of gluten can be mainly conducted via acylation, glycosylation, phosphorylation, and deamidation. The present review investigated the impact of different chemical compounds on conformations of gluten and its subunits. Moreover, their effects on the physico-chemical, morphological, and rheological properties of gluten and their subunits were studied. This allows for the use of gluten for a variety of purposes in the food and non-food industry.
Collapse
|
17
|
Mahroug H, Benatallah L, Takács K, Bouab H, Zidoune MN, Allaf K. Impact of Instant Controlled Pressure Drop (DIC) Treatment on Chemical, Functional and Immunological Properties of Wheat Gluten. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2020. [DOI: 10.1007/s13369-019-04261-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
18
|
Wang Y, Wang J, Wang S, Guo J, Wang S. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10734-10743. [PMID: 31479252 DOI: 10.1021/acs.jafc.9b04337] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.
Collapse
Affiliation(s)
- Yaya Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Junping Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shujun Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Jun Guo
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shuo Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , P. R. China
| |
Collapse
|
19
|
Bosmans GM, Peene LJ, Van Haesendonck I, Brijs K, Delcour JA. Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose. Food Chem 2019; 274:434-443. [DOI: 10.1016/j.foodchem.2018.09.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 08/17/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
|
20
|
Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection. Methods Mol Biol 2019; 2030:381-394. [PMID: 31347132 DOI: 10.1007/978-1-4939-9639-1_28] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present chapter describes an accurate and user-friendly method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions. The method consists of hydrolysis of the peptide bonds in 6.0 M hydrochloric acid (HCl) solution at 110 °C for 24 h, followed by evaporation of the acid and separation of the free amino acids by high-performance anion-exchange chromatography with integrated pulsed amperometric detection (HPAEC-IPAD). In contrast to conventional methods, the analysis requires neither pre- or post-column derivatization nor a time-consuming oxidation or derivatization step prior to hydrolysis. Correction factors account for incomplete release of Val and Ile even after hydrolysis for 24 h and for losses of Ser during evaporation. Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins.
Collapse
|
21
|
Pietsch VL, Karbstein HP, Emin MA. Kinetics of wheat gluten polymerization at extrusion-like conditions relevant for the production of meat analog products. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
22
|
Liao RB, Yan HJ, Liu GH, Zhang S, Chang WH, Liu W, Lin CH, Huang XY, Cai HY. Effect of gut stress induced by oxidized wheat gluten on the growth performance, gut morphology and oxidative states of broilers. J Anim Physiol Anim Nutr (Berl) 2018; 102:e849-e855. [DOI: 10.1111/jpn.12845] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 11/06/2017] [Indexed: 11/29/2022]
Affiliation(s)
- R. B. Liao
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - H. J. Yan
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - G. H. Liu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - S. Zhang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - W. H. Chang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - W. Liu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - C. H. Lin
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - X. Y. Huang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| | - H. Y. Cai
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture; Chinese Academy of Agricultural Sciences Feed Research institute; Beijing China
| |
Collapse
|
23
|
Janssens W, Goderis B, Van Puyvelde P. The effect of shear history on urea containing gliadin solutions. JOURNAL OF POLYMER ENGINEERING 2017. [DOI: 10.1515/polyeng-2016-0188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Abstract
Currently, a substantial amount of research is devoted to gluten bioplastics. A promising processing route towards composites and films uses solutions of reduced gliadin. The addition of sufficient urea allows the preparation of highly concentrated gliadin solutions without an anomalous rheology. This is investigated in this paper by thixotropy experiments on gliadin solutions. These solutions show a balance between structural build-up due to molecular interactions and structural break-down induced by shear flow. Because of this, such protein solutions should be prepared with great caution. To assure a rheology suitable for processing, a shear history and a sufficient amount of added urea to disrupt molecular interactions are crucial.
Collapse
|
24
|
Langstraat T, Van Puyvelde P, Delcour J, Verpoest I, Goderis B. Effect of adding a reactive plasticizer on the mechanical, thermal, and morphology properties of nylon toughened wheat gluten materials. J Appl Polym Sci 2017. [DOI: 10.1002/app.45931] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Jan Delcour
- Laboratory of Food Chemistry and Biochemistry; KU Leuven; Leuven 3001 Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); Leuven 3001 Belgium
| | - Ignaas Verpoest
- Department of Materials Engineering; KU Leuven; Leuven 3001 Belgium
- Leuven Material Research Centre (Leuven-MRC); KU Leuven Belgium
| | - Bart Goderis
- Department of Chemistry; KU Leuven; Leuven 3001 Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); Leuven 3001 Belgium
- Leuven Material Research Centre (Leuven-MRC); KU Leuven Belgium
| |
Collapse
|
25
|
Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-54528-8_2-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
26
|
Deleu LJ, Wilderjans E, Van Haesendonck I, Brijs K, Delcour JA. 15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0183-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Edith Wilderjans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Current address: Genzyme Flanders, Cipalstraat 8, B-2440 Geel, Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| |
Collapse
|
27
|
Pietsch VL, Emin MA, Schuchmann HP. Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.027] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
28
|
Jansens KJ, Telen L, Bruyninckx K, Vo Hong N, Gebremeskel AF, Brijs K, Verpoest I, Smet M, Delcour JA, Goderis B. Concepts and experimental protocols towards a molecular level understanding of the mechanical properties of glassy, cross-linked proteins: Application to wheat gluten bioplastics. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.01.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
29
|
Transglutaminase catalyzed hydrolyzed wheat gliadin grafted with chitosan oligosaccharide and its characterization. Carbohydr Polym 2016; 153:105-114. [DOI: 10.1016/j.carbpol.2016.07.097] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Revised: 07/21/2016] [Accepted: 07/22/2016] [Indexed: 11/23/2022]
|
30
|
Ansorena MR, Zubeldía F, Marcovich NE. Active wheat gluten films obtained by thermoplastic processing. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.020] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
31
|
Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science; Graduate School of Agriculture; Kyoto University; Kyoto 611-0011 Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| |
Collapse
|
32
|
Rahaman T, Vasiljevic T, Ramchandran L. Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity. Food Chem 2016; 196:180-8. [DOI: 10.1016/j.foodchem.2015.09.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 09/07/2015] [Accepted: 09/10/2015] [Indexed: 02/07/2023]
|
33
|
Telen L, Van Puyvelde P, Goderis B. Random Copolymers from Polyamide 11 and Polyamide 12 by Reactive Extrusion: Synthesis, Eutectic Phase Behavior, and Polymorphism. Macromolecules 2016. [DOI: 10.1021/acs.macromol.5b00976] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Lien Telen
- Polymer Chemistry and Materials Division,
Chemistry Department, ‡Department of Chemical
Engineering, Applied Rheology and Polymer Processing,
and §Leuven Material Research
Centre (Leuven-MRC), KU Leuven, B-3001 Leuven, Belgium
| | - Peter Van Puyvelde
- Polymer Chemistry and Materials Division,
Chemistry Department, ‡Department of Chemical
Engineering, Applied Rheology and Polymer Processing,
and §Leuven Material Research
Centre (Leuven-MRC), KU Leuven, B-3001 Leuven, Belgium
| | - Bart Goderis
- Polymer Chemistry and Materials Division,
Chemistry Department, ‡Department of Chemical
Engineering, Applied Rheology and Polymer Processing,
and §Leuven Material Research
Centre (Leuven-MRC), KU Leuven, B-3001 Leuven, Belgium
| |
Collapse
|
34
|
Duval A, Molina-Boisseau S, Chirat C, Morel MH. Dynamic mechanical analysis of the multiple glass transitions of plasticized wheat gluten biopolymer. J Appl Polym Sci 2015. [DOI: 10.1002/app.43254] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Antoine Duval
- CERMAV; Univ. Grenoble Alpes; Grenoble F-38000 France
- CERMAV; CNRS; Grenoble F-38000 France
- Univ. Grenoble Alpes, LGP2; Grenoble F-38000 France
- CNRS, LGP2; Grenoble F-38000 France
| | - Sonia Molina-Boisseau
- CERMAV; Univ. Grenoble Alpes; Grenoble F-38000 France
- CERMAV; CNRS; Grenoble F-38000 France
| | - Christine Chirat
- Univ. Grenoble Alpes, LGP2; Grenoble F-38000 France
- CNRS, LGP2; Grenoble F-38000 France
| | - Marie-Hélène Morel
- UMR IATE, UM2-CIRAD-INRA-SupAgro; 2 Pl Pierre Viala Montpellier 34070 France
| |
Collapse
|
35
|
|
36
|
Bruyninckx K, Jansens KJ, Goderis B, Delcour JA, Smet M. Removal of disulfide cross-links from wheat gluten and the effect thereof on the mechanical properties of rigid gluten bioplastic. Eur Polym J 2015. [DOI: 10.1016/j.eurpolymj.2015.03.047] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
37
|
Jansens KJA, Bruyninckx K, Redant L, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives. J Appl Polym Sci 2014. [DOI: 10.1002/app.41160] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Koen J. A. Jansens
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Kevin Bruyninckx
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
| | - Lore Redant
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Bart Goderis
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
- Leuven Material Research Centre (Leuven-MRC); KU Leuven
| | - Mario Smet
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| |
Collapse
|
38
|
Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10516-10524. [PMID: 24131364 DOI: 10.1021/jf403543y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
High-temperature compression molding of wheat gluten at low water levels yields a rigid plastic-like material. We performed a systematic study to determine the effect of additives with multiple thiol (SH) groups on gluten network formation during processing and investigate the impact of the resulting gluten network on the mechanical properties of the glassy end product. To this end, a fraction of the hydroxyl groups of different polyols was converted into SH functionalities by esterifying with 3-mercaptopropionic acid (MPA). The monofunctional additive MPA was evaluated as well. During low-temperature mixing SH-containing additives decreased the gluten molecular weight, whereas protein cross-linking occurred during high-temperature compression molding. The extent of both processes depended on the molecular architecture of the additives and their concentration. After molding, the material strength and failure strain increased without affecting the modulus, provided the additive concentration was low. The strength decreased again at too high concentrations for polyols with low SH functionalization. Attributing these effects solely to the interplay of plasticization and the SH-facilitated introduction of cross-links is inadequate, since an improvement in both strength and failure strain was also observed in the presence of high levels of MPA. It is hypothesized that, regardless of the molecular structure of the additive, the presence of SH-containing groups induces conformational changes which contribute to the mechanical properties of glassy gluten materials.
Collapse
Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | | | | | | | | | | |
Collapse
|
39
|
Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9393-9400. [PMID: 24016229 DOI: 10.1021/jf403156c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing gluten with acid/alkali in 70% ethanol at ambient temperature for 16 h followed by ethanol removal, freeze-drying, and compression molding at 130 and 150 °C on network formation and on types of cross-links formed. Alkaline pretreatment (0-100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0-25 mmol/L sulfuric acid or 25 mmol/L hydrochloric acid) had limited effect on the gluten network. Molded alkaline-treated gluten showed enhanced cross-linking but also degradation when treated with high alkali concentrations, whereas acid treatment reduced gluten cross-linking. β-Elimination of cystine and lanthionine formation occurred more pronouncedly at higher alkali concentrations. In contrast, formation of disulfide and nondisulfide cross-links during molding was hindered in acid-pretreated gluten. Bioplastic strength was higher for alkali than for acid-pretreated samples, whereas the flexural modulus was only slightly affected by either alkaline or acid pretreatment. Apparently, the ratio of disulfide to nondisulfide cross-links did not affect the mechanical properties of rigid gluten materials.
Collapse
Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | | | | | | | | | | |
Collapse
|