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Rasheed F, Saeed MB, Fatima S, Sajjad A, Khan MA, Kayani WK. Synergistic impact of heat and salicylic acid pretreatment on gluten films: Characterization and functional properties. Int J Biol Macromol 2024; 267:131402. [PMID: 38582462 DOI: 10.1016/j.ijbiomac.2024.131402] [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: 07/08/2023] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
This study investigates how wheat gluten (WG) films in the presence of salicylic acid are influenced by thermal pretreatment. Unlike previous methods conducted at low moisture content, our procedure involves pretreating WG at different temperatures (65 °C, 75 °C, and 85 °C), in a solution with salicylic acid. This pretreatment aims to enhance protein unfolding, thus providing more opportunities for protein-protein interactions during the subsequent solvent casting into films. A significant increase in β-sheet structures was observed in FTIR spectra of samples pretreated at 75 °C and 85 °C, showing a prominent peak in the range of 1630-1640 cm-1. The pretreatment at 85 °C was found to be effective in improving the water resistivity of the films by up to 247 %. Moreover, it led to a significant enhancement of 151 % in tensile strength and a 45 % increase in the elastic modulus. The reduced solubility observed in films derived from pretreated WG suggests the development of an intricate protein network arising from protein-protein interactions during the pretreatment and film formation. Thermal pretreatment at 85 °C significantly enhances the structural and mechanical properties of WG films, including improved water resistivity, tensile strength, and intricate protein network formation.
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Affiliation(s)
- Faiza Rasheed
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan.
| | - Muhammad Bilal Saeed
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Sara Fatima
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Anila Sajjad
- Department of Biotechnology, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Muhammad Abdullah Khan
- Renewable Energy Advancement Laboratory (REAL), Department of Environmental Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Waqas Khan Kayani
- Department of Biotechnology, University of Kotli, Azad Jammu and Kashmir, Pakistan.
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2
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Wang P, Chai X, Chen C, Duan X, Wu K, Fu X. Enhanced in vitro bioavailability of resveratrol-loaded emulsion stabilized by β-lactoglobulin-catechin with excellent antioxidant activity. Int J Biol Macromol 2024; 267:131304. [PMID: 38569999 DOI: 10.1016/j.ijbiomac.2024.131304] [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: 10/10/2023] [Revised: 03/24/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
The study aimed to fabricate β-Lactoglobulin-catechin (β-La-Ca) conjugates as a natural designed antioxidant emulsifier to improve the physicochemical stability of resveratrol emulsion delivery system. Fourier transform infrared (FT-IR) and fluorescence spectroscopy analysis confirmed the formation of conjugates using free radical grafting. The antioxidant ability of emulsion was evaluated by DPPH scavenging activities and ORAC experiments. The emulsion stabilized by β-La-Ca conjugates exhibited strong antioxidant activity with ORAC value of 2541.39 ± 29.58 μmol TE/g, which was significantly higher than that by β-Lactoglobulin alone with 387.96 ± 23.45 μmol TE/g or their mixture with 948.23 ± 32.77 μmol TE/g. During the whole simulated gastrointestinal digestion, emulsion stabilized by β-La-Ca conjugates exhibited excellent oxidative stability that the lipid was mainly digested in the small intestine. This behavior attributed to the greater stability of resveratrol to chemical transformation leading to a higher overall bioavailability in vivo. These results suggested that the β-La-Ca conjugates could be used to fabricate the emulsion-based delivery system to improve the oxidative stability and bioavailability of chemically labile hydrophobic bioactive compounds.
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Affiliation(s)
- Pingping Wang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China; Guangdong Province Laborary of Chemistry and Fine Chemical Engineering Jieyang Center, Jieyang, China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Chun Chen
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, South China University of Technology, Zhuhai 519715, China; Guangzhou Institute of Modern Industrial Technology, South China University of Technology, Nansha 511458, China; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China
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3
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Welc-Stanowska R, Kłosok K, Nawrocka A. Insight into Organization of Gliadin and Glutenin Extracted from Gluten Modified by Phenolic Acids. Molecules 2023; 28:7790. [PMID: 38067520 PMCID: PMC10708489 DOI: 10.3390/molecules28237790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 11/16/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
The changes in the secondary structure of individual gluten protein fractions (gliadin and glutenin) caused by the supplementation of model dough with eight phenolic acids were analysed. Gliadins and glutenins were extracted from gluten samples obtained from overmixed dough. The changes in the gliadin secondary structure depended on the amount of phenolic acid added to the dough. Higher acid concentrations (0.1% and 0.2%) led to a significant reduction in the amount of α-helices and to the formation of aggregates, non-ordered secondary structures, and antiparallel β-sheets. After the addition of acids at a lower concentration (0.05%), the disaggregation of pseudo-β-sheet structures and the formation of β-turns, hydrogen-bonded β-turns, and antiparallel β-sheets were detected. In the case of glutenin, most of the phenolic acids induced the formation of intermolecular hydrogen bonds between the polypeptide chains, leading to glutenin aggregation. When phenolic acids were added at a concentration of 0.05%, the process of protein folding and regular secondary structure formation was also observed. In this system, antiparallel β-sheets and β-turns were created at the expense of pseudo-β-sheets.
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Affiliation(s)
- Renata Welc-Stanowska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (K.K.); (A.N.)
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Xiao T, Su X, Jiang R, zhou H, Xie T. Low moisture extrusion of soybean protein isolate: Effect of β-glucan on the physicochemical properties of the product. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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5
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Krekora M, Markiewicz KH, Wilczewska AZ, Nawrocka A. Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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6
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Kłosok K, Welc-Stanowska R, Nawrocka A. Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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7
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Zhou X, Wang M, Zhang L, Liu Z, Su C, Wu M, Wei X, Jiang L, Hou J, Jiang Z. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Dobson S, Laredo T, Marangoni AG. Particle filled protein-starch composites as the basis for plant-based meat analogues. Curr Res Food Sci 2022; 5:892-903. [PMID: 36686367 PMCID: PMC9846454 DOI: 10.1016/j.crfs.2022.05.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 05/03/2022] [Accepted: 05/18/2022] [Indexed: 01/25/2023] Open
Abstract
Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and completely amorphous structure as judged by powder X-ray diffraction. However, they each provided different textural attributes. The starches were combined with pea protein isolate at a total concentration of 47%w/w (d.b.) to create a proteinacious supporting matrix. The starch protein matrix was then tested in a non-cold-set dough state as well as in a cold-set state after storage for 24h at 5oC. In the non-cold-set state, hardness increased with the addition of protein. CM was the softest dough and was difficult to work with, while TI and GCS were harder, with TI having the greatest resilience. Once cold-set, the textural properties changed, and GCS was not able to form a solid structure, instead remaining a viscoelastic dough. The hardness and storage modulus (G') of TI and CM displayed a negative correlation with the addition of protein due to matrix disruption. However, the combination of TI starch and pea protein at a ratio of 70% starch and 30% protein in the dry fraction displayed a synergistic effect, with increased resilience, chewiness, and ductility. FTIR of TI starch and protein at the same 70:30 ratio provided further evidence for the existence of an interaction between pea protein and TI starch. The results support the use of TI rapid swelling starch and pea protein isolate as a supporting matrix for application in meat analogue systems.
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Affiliation(s)
- Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Thamara Laredo
- Department of Chemistry, Lakehead University, 500 University Ave., Orillia, Ontario, L3V 0B9, Canada
| | - Alejandro G. Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada,Corresponding author.
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9
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Dai Y, Gao H, Tian X, Huang K, Liu Y, Zeng J, Wang M, Qin Y. Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yunfei Dai
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Xiaoling Tian
- Food and Drug Department, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Keqiang Huang
- Intelligent Agricultural College, Liaoning Agricultural Technical CollegeYingkouLiaoning115009China
| | - Yufen Liu
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Mengyu Wang
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
| | - Yueqi Qin
- School of Food Science, Henan Institute of Science and TechnologyXinxiang453003China
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10
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Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09740-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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12
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Han L, Zhou S, Zhang X, Lu K, Qi B, Li Y. Effect of carbohydrate type on the structural and functional properties of Maillard-reacted black bean protein. J Food Sci 2021; 87:165-177. [PMID: 34940976 DOI: 10.1111/1750-3841.15992] [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: 07/07/2021] [Revised: 10/15/2021] [Accepted: 10/26/2021] [Indexed: 11/29/2022]
Abstract
Protein from black beans (Phaseolus vulgaris L.) has good solubility, emulsification, and antioxidant properties, with significant potential applications in the food industry. Maillard-reaction-mediated dry-heat glycosylation is a relatively safe modification method to improve the functional properties of black bean protein (BBP). Here, Maillard-reacted conjugates were prepared by applying 24-h dry-heating to induce a reaction between BBP and one of three carbohydrates (dextran, chitosan, and sodium alginate) at 70°C and 79% relative humidity. The resulting Maillard conjugates were designated as BBP-Dex, BBP-Ch, and BBP-SA, respectively. The formation of each Maillard conjugate was characterized by analyzing the grafting degree, free sulfhydryl (SH) groups content, and surface hydrophobicity, as well as the results of Fourier-transform infrared (FTIR) spectroscopy and fluorescence spectroscopy. The FTIR and fluorescence spectroscopy results provided information on the formation of the Maillard conjugates. The BBP-SA conjugate had a higher grafting degree and SH group content than the other two conjugates. The solubility, emulsifying properties, and antioxidant properties of the BBP were significantly improved after the Maillard reaction (p < 0.05). Moreover, the physicochemical and functional properties of the conjugates were superior to those of the BBP-carbohydrate mixtures, indicating that covalent interactions may be stronger than noncovalent interactions. This study provides theoretical guidance for future research on protein-carbohydrate conjugates. PRACTICAL APPLICATION: This study has great potential applications in the development of new multi-functional food ingredients and the realization of functional factor homeostasis, and provides scientific and theoretical bases for the application of protein-carbohydrate conjugate in the field of functional food.
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Affiliation(s)
- Lu Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shijiao Zhou
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Keyang Lu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China.,Heilongjiang Province Green Food Science Research Institute, Harbin, China.,National Research Center of Soybean Engineering and Technology, Harbin, China
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13
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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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14
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Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods. Molecules 2021; 26:molecules26020508. [PMID: 33478043 PMCID: PMC7835854 DOI: 10.3390/molecules26020508] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/12/2021] [Accepted: 01/16/2021] [Indexed: 11/17/2022] Open
Abstract
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.
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15
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Coating and Film-Forming Properties. Food Hydrocoll 2021. [DOI: 10.1007/978-981-16-0320-4_8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Wei Y, Wang C, Liu X, Liao W, Zhang L, Chen S, Liu J, Mao L, Yuan F, Gao Y. Effects of microfluidization and thermal treatment on the characterization and digestion of curcumin loaded protein–polysaccharide–tea saponin complex nanoparticles. Food Funct 2021; 12:1192-1206. [DOI: 10.1039/d0fo02283g] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Microfluidization (50–150 MPa) and thermal treatment (45–85 °C) were applied to modulate the stability, molecular interaction and microstructure of zein–proplyene glycol alginate (PGA)–tea saponin (TS) complex nanoparticles for delivery of curcumin.
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Affiliation(s)
- Yang Wei
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
- Food Colloids and Processing Group
| | - Chao Wang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Xin Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Wenyan Liao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Liang Zhang
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Shuai Chen
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Jinfang Liu
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Like Mao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Fang Yuan
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Beijing
- P. R. China
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17
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Impact of microfluidization and thermal treatment on the structure, stability and in vitro digestion of curcumin loaded zein-propylene glycol alginate complex nanoparticles. Food Res Int 2020; 138:109817. [DOI: 10.1016/j.foodres.2020.109817] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 01/22/2023]
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18
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Liu D, Zhang L, Wang Y, Li Z, Wang Z, Han J. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum. Food Chem 2020; 333:127530. [DOI: 10.1016/j.foodchem.2020.127530] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/03/2020] [Accepted: 07/05/2020] [Indexed: 12/11/2022]
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19
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Krekora M, Szymańska-Chargot M, Niewiadomski Z, Miś A, Nawrocka A. Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105935] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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Yang W, Deng C, Xu L, Jin W, Zeng J, Li B, Gao Y. Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms. Food Res Int 2020; 132:109111. [DOI: 10.1016/j.foodres.2020.109111] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/06/2019] [Accepted: 02/18/2020] [Indexed: 01/19/2023]
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21
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Capezza A, Wu Q, Newson WR, Olsson RT, Espuche E, Johansson E, Hedenqvist MS. Superabsorbent and Fully Biobased Protein Foams with a Natural Cross-Linker and Cellulose Nanofibers. ACS OMEGA 2019; 4:18257-18267. [PMID: 31720526 PMCID: PMC6844118 DOI: 10.1021/acsomega.9b02271] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 09/18/2019] [Indexed: 05/06/2023]
Abstract
The development of fully natural wheat gluten foams showing rapid and high uptake of water, sheep blood, and saline solution, while maintaining high mechanical stability in the swollen state, is presented. Genipin was added as a natural and polar cross-linker to increase the polarity of the protein chains, whereas cellulose nanofibers (CNFs) were added as a reinforcement/stiffener of the foams, alone or in combination with the genipin. The presence of only genipin resulted in a foam that absorbed up to 25 g of water per gram of foam and a more than 15 g uptake in only 8 min. In contrast, with CNF alone, it was not possible to maintain the mechanical stability of the foam during the water uptake and the protein foam disintegrated. The combination of CNF and genipin yielded a material with the best mechanical stability of the tested samples. In the latter case, the foam could be compressed repeatedly more than 80% without displaying any structural damage. The results revealed that a strong network had formed between the wheat gluten matrix, genipin, and cellulose in the foam structure. A unique feature of the absorbent/foam, in contrast to commercial superabsorbents, was that it was able to rapidly absorb nonpolar liquids (here, n-heptane) due to the open-cell structure. The capillary-driven absorption due to the open-cell structure, the high liquid absorption in the cell walls, and the mechanical properties (both in dry and swollen states) of these natural foams make them interesting as a sustainable replacement for a range of petroleum-based foam materials, including absorbent hygiene products such as sanitary pads.
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Affiliation(s)
- Antonio
J. Capezza
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Qiong Wu
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
| | - William R. Newson
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Richard T. Olsson
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
| | - Eliane Espuche
- Ingénierie
des Matériaux Polymères, Univ
Lyon, Université Lyon1, UMR CNRS 5223, Bâtiment Polytech, 15, Bd. André Latarjet, 69622 Villeurbanne Cedex, France
| | - Eva Johansson
- Department
of Plant Breeding, SLU Swedish University
of Agricultural Sciences, Sundsvägen 10, P.O. Box
101, SE-230 53 Alnarp, Sweden
| | - Mikael S. Hedenqvist
- School
of Engineering Sciences in Chemistry, Biotechnology and Health, Fibre
and Polymer Technology, KTH Royal Institute
of Technology, Teknikringen 56, SE-100 44 Stockholm, Sweden
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22
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23
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Singha P, Singh SK, Muthukumarappan K. Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13046] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Poonam Singha
- Department of Agricultural & Biosystems EngineeringSouth Dakota State University Brookings South Dakota
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
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Zhong L, Ma N, Wu Y, Zhao L, Ma G, Pei F, Hu Q. Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus β-glucan conjugates formed via Maillard reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.034] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Jiao W, Li L, Fan P, Zhao D, Li B, Rong H, Zhang X. Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09565-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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27
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Qu W, Zhang X, Han X, Wang Z, He R, Ma H. Structure and functional characteristics of rapeseed protein isolate-dextran conjugates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.039] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Hasanvand E, Rafe A. Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9544-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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29
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Nawrocka A, Krekora M, Niewiadomski Z, Miś A. FTIR studies of gluten matrix dehydration after fibre polysaccharide addition. Food Chem 2018; 252:198-206. [PMID: 29478532 DOI: 10.1016/j.foodchem.2018.01.110] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 12/15/2017] [Accepted: 01/15/2018] [Indexed: 10/18/2022]
Abstract
FTIR spectroscopy was used to determine changes in secondary structure, as well as water state, in gluten and model doughs supplemented by four fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin). The gluten and model doughs were obtained from commercially available wheat gluten and model flour, respectively. The polysaccharides were used in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the FTIR spectra indicated that polysaccharides could be divided into two groups: first - microcrystalline cellulose and inulin, second - apple and citrus pectins that induced opposite structural changes. Changes in secondary structure concern mainly β-sheets and β-turns that form aggregated β-structures, suggesting dehydration of the gluten matrix as a result of competition for water between gluten proteins and polysaccharides. Moreover, the positive band at ca. 1226 cm-1 in the spectra of pectin-modified samples indicates formation of 'ether' type hydrogen bonds between gluten proteins and pectins.
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Affiliation(s)
- Agnieszka Nawrocka
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Magdalena Krekora
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Zbigniew Niewiadomski
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Antoni Miś
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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30
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Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin. Food Chem 2018; 239:984-992. [DOI: 10.1016/j.foodchem.2017.07.029] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 06/21/2017] [Accepted: 07/08/2017] [Indexed: 11/18/2022]
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31
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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.
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32
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Zhu JY, Tang CH, Yin SW, Yang XQ. Development and characterisation of polylactic acid-gliadin bilayer/trilayer films as carriers of thymol. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13634] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jun-You Zhu
- Research and Development Center of Food Proteins; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
| | - Chuan-He Tang
- Research and Development Center of Food Proteins; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
| | - Shou-Wei Yin
- Research and Development Center of Food Proteins; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
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33
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Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Res Int 2017; 100:665-673. [DOI: 10.1016/j.foodres.2017.07.062] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/26/2017] [Accepted: 07/26/2017] [Indexed: 01/18/2023]
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34
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Aggregation of gluten proteins in model dough after fibre polysaccharide addition. Food Chem 2017; 231:51-60. [DOI: 10.1016/j.foodchem.2017.03.117] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/20/2017] [Accepted: 03/22/2017] [Indexed: 11/18/2022]
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35
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Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.03.012] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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Daikuzono CM, Shimizu FM, Manzoli A, Riul A, Piazzetta MHO, Gobbi AL, Correa DS, Paulovich FV, Oliveira ON. Information Visualization and Feature Selection Methods Applied to Detect Gliadin in Gluten-Containing Foodstuff with a Microfluidic Electronic Tongue. ACS APPLIED MATERIALS & INTERFACES 2017; 9:19646-19652. [PMID: 28481518 DOI: 10.1021/acsami.7b04252] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The fast growth of celiac disease diagnosis has sparked the production of gluten-free food and the search for reliable methods to detect gluten in foodstuff. In this paper, we report on a microfluidic electronic tongue (e-tongue) capable of detecting trace amounts of gliadin, a protein of gluten, down to 0.005 mg kg-1 in ethanol solutions, and distinguishing between gluten-free and gluten-containing foodstuff. In some cases, it is even possible to determine whether gluten-free foodstuff has been contaminated with gliadin. That was made possible with an e-tongue comprising four sensing units, three of which made of layer-by-layer (LbL) films of semiconducting polymers deposited onto gold interdigitated electrodes placed inside microchannels. Impedance spectroscopy was employed as the principle of detection, and the electrical capacitance data collected with the e-tongue were treated with information visualization techniques with feature selection for optimizing performance. The sensing units are disposable to avoid cross-contamination as gliadin adsorbs irreversibly onto the LbL films according to polarization-modulated infrared reflection absorption spectroscopy (PM-IRRAS) analysis. Small amounts of material are required to produce the nanostructured films, however, and the e-tongue methodology is promising for low-cost, reliable detection of gliadin and other gluten constituents in foodstuff.
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Affiliation(s)
- Cristiane M Daikuzono
- São Carlos Institute of Physics, University of São Paulo , 13560-970 São Carlos, São Paulo, Brazil
- São Carlos School of Engineering, University of São Paulo , 13560-000, São Carlos, São Paulo, Brazil
| | - Flavio M Shimizu
- São Carlos Institute of Physics, University of São Paulo , 13560-970 São Carlos, São Paulo, Brazil
| | - Alexandra Manzoli
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação , 13560-970 São Carlos, São Paulo, Brazil
| | - Antonio Riul
- DFA, IFGW, Universidade Estadual de Campinas/Unicamp , 13083-859 Campinas, São Paulo, Brazil
| | - Maria H O Piazzetta
- LNNano, Centro Nacional de Pesquisa em Energia e Materiais/CNPEM , 13083-970 Campinas, São Paulo, Brazil
| | - Angelo L Gobbi
- DFA, IFGW, Universidade Estadual de Campinas/Unicamp , 13083-859 Campinas, São Paulo, Brazil
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação , 13560-970 São Carlos, São Paulo, Brazil
| | - Fernando V Paulovich
- Institute of Mathematical Sciences and Computing, University of São Paulo , 13566-590 São Carlos, São Paulo, Brazil
| | - Osvaldo N Oliveira
- São Carlos Institute of Physics, University of São Paulo , 13560-970 São Carlos, São Paulo, Brazil
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37
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Nawrocka A, Miś A, Niewiadomski Z. Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.02.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Wang W, Huang L. Ultrahigh pressure promotes colorless bovine serum albumin-glucose conjugates generation. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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39
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Pirestani S, Nasirpour A, Keramat J, Desobry S. Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions. Carbohydr Polym 2017; 155:201-207. [DOI: 10.1016/j.carbpol.2016.08.054] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 08/07/2016] [Accepted: 08/16/2016] [Indexed: 10/21/2022]
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40
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Wang J, Yue Y, Liu T, Zhang B, Wang Z, Zhang C. Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR. Interdiscip Sci 2016; 9:247-253. [DOI: 10.1007/s12539-016-0206-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 12/06/2016] [Accepted: 12/08/2016] [Indexed: 10/20/2022]
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41
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Zhao L, Liu X, Hu Z, Li L, Li B. Molecular Structure Evaluation of Wheat Gluten during Frozen Storage. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9463-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH. Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2094-2104. [PMID: 26927821 DOI: 10.1021/acs.jafc.5b05712] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Interactions between gluten proteins and dietary fiber supplements at the stage of bread dough formation are crucial in the baking industry. The dietary fiber additives are regarded as a source of polysaccharides and antioxidants, which have positive effects on human health. The fiber enrichment of bread causes a significant reduction in its quality, which is connected with changes in the structure of gluten proteins. Changes in the structure of gluten proteins and their thermal properties induced by seven commercial dietary fibers (fruit, vegetable, and cereal) were studied by FT-Raman spectroscopy and thermogravimetry (TGA), respectively. For this aim the bread dough at 500 FU consistency was made of a blend of wheat starch and wheat gluten as well as the fiber, the content of which ranged from 3 to 18% w/w. The obtained results revealed that all dietary fibers apart from oat caused similar changes in the secondary structure of gluten proteins. The most noticeable changes were observed in the regions connected with hydrogen-bonded β-sheets (1614 and 1684 cm(-1)) and β-turns (1640 and 1657 cm(-1)). Other changes observed in the gluten structure, concerning other β-structures, conformation of disulfide bridges, and aromatic amino acid microenvironment, depend on the fibers' chemical composition. The results concerning structural changes suggested that the observed formation of hydrogen bonds in the β-structures can be connected with aggregation or abnormal folding. This hypothesis was confirmed by thermogravimetric results. Changes in weight loss indicated the formation of a more complex and strong gluten network.
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Affiliation(s)
- Agnieszka Nawrocka
- Bohdan Dobrzanski Institute of Agrophysics, Polish Academy of Sciences , Doświadczalna 4, 20-290 Lublin, Poland
| | - Monika Szymańska-Chargot
- Bohdan Dobrzanski Institute of Agrophysics, Polish Academy of Sciences , Doświadczalna 4, 20-290 Lublin, Poland
| | - Antoni Miś
- Bohdan Dobrzanski Institute of Agrophysics, Polish Academy of Sciences , Doświadczalna 4, 20-290 Lublin, Poland
| | - Agnieszka Z Wilczewska
- Institute of Chemistry, University of Białystok , Ciołkowskiego 1K, 15-245 Białystok, Poland
| | - Karolina H Markiewicz
- Institute of Chemistry, University of Białystok , Ciołkowskiego 1K, 15-245 Białystok, Poland
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43
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Spada JC, Marczak LDF, Tessaro IC, Cardozo NSM. Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose. Carbohydr Polym 2015; 134:119-27. [PMID: 26428107 DOI: 10.1016/j.carbpol.2015.07.075] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2015] [Revised: 07/11/2015] [Accepted: 07/21/2015] [Indexed: 10/23/2022]
Abstract
This study focuses on the investigation of the interactions between polysaccharides (carrageenan and carboxymethylcellulose--CMC) and soy proteins from the water-soluble soy extract. The influence of pH (2-7) and protein-polysaccharide ratio (5:1-40:1) on the interaction between these polyelectrolytes was investigated in aqueous solutions with 10% of polydextrose and without polydextrose. The studied systems were analyzed in terms of pH-solubility profile of protein, ζ-potential, methylene blue-polysaccharide interactions, differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), and confocal laser scanning microscopy. Although the mixtures of soy extract with both carrageenan and CMC showed dependency on the pH and protein-polysaccharide ratio, they did not present the same behavior. Both polysaccharides modified the pH-solubility profile of the soy protein, shifting the pH range in which the coacervate is formed to a lower pH region with the decrease of the soy extract-polysaccharide ratio. The samples also presented detectable differences regarding to ζ-potential, DSC, FTIR and microscopy analyses. The complex formation was also detected even in a pH range where both biopolymers were net-negatively charged. The changes promoted by the presence of polydextrose were mainly detected by blue-polysaccharide interactions measures and confocal microscopy.
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Affiliation(s)
- Jordana C Spada
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil.
| | - Ligia D F Marczak
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil
| | - Isabel C Tessaro
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil
| | - Nilo S M Cardozo
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, RS 90040-040, Brazil
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44
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Singh A, Vanga SK, Nair GR, Gariepy Y, Orsat V, Raghavan V. Electrohydrodynamic drying (EHD) of wheat and its effect on wheat protein conformation. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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Singh A, Lahlali R, Vanga SK, Karunakaran C, Orsat V, Raghavan V. Effect of High Electric Field on Secondary Structure of Wheat Gluten. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1076458] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ashutosh Singh
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | | | - Sai Kranthi Vanga
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | | | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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46
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Vanga SK, Singh A, Kalkan F, Gariepy Y, Orsat V, Raghavan V. Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1071841] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Ashutosh Singh
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Fatih Kalkan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Yvan Gariepy
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Valerie Orsat
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agriculture and Environmental Studies, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
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47
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Nawrocka A, Szymańska-Chargot M, Miś A, Kowalski R, Gruszecki WI. Raman studies of gluten proteins aggregation induced by dietary fibres. Food Chem 2015; 194:86-94. [PMID: 26471530 DOI: 10.1016/j.foodchem.2015.07.132] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 07/03/2015] [Accepted: 07/28/2015] [Indexed: 01/07/2023]
Abstract
Interactions between gluten proteins and dietary fibre preparations are crucial in the baking industry. The addition of dietary fibre to bread causes significant reduction in its quality which is influenced by changes in the structure of gluten proteins. Fourier transform Raman spectroscopy was applied to determine changes in the structure of gluten proteins modified by seven dietary fibres. The commercially available gluten proteins without starch were mixed with the fibres in three concentrations: 3%, 6% and 9%. The obtained results showed that all fibres, regardless of their origin, caused the same kind of changes i.e. decrease in the α-helix content with a simultaneous increase in the content of antiparallel-β-sheet. The results indicated that presence of cellulose was the probable cause of these changes, and lead to aggregation or abnormal folding of the gluten proteins. Other changes observed in the gluten structure concerning β-structures, conformation of disulphide bridges, and aromatic amino acid environment, depended on the fibres chemical composition.
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Affiliation(s)
- Agnieszka Nawrocka
- Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Monika Szymańska-Chargot
- Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Antoni Miś
- Bohdan Dobrzanski Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Radosław Kowalski
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Wiesław I Gruszecki
- Department of Biophysics, Institute of Physics, Maria Curie-Skłodowska University, Pl. Marii Curie-Skłodowskiej 1, 20-031 Lublin, Poland.
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48
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Rasheed F, Newson WR, Plivelic TS, Kuktaite R, Hedenqvist MS, Gällstedt M, Johansson E. Macromolecular changes and nano-structural arrangements in gliadin and glutenin films upon chemical modification: Relation to functionality. Int J Biol Macromol 2015; 79:151-9. [PMID: 25936284 DOI: 10.1016/j.ijbiomac.2015.04.033] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 04/07/2015] [Accepted: 04/09/2015] [Indexed: 11/18/2022]
Abstract
Protein macromolecules adopted for biological and bio-based material functions are known to develop a structured protein network upon chemical modification. In this study, we aimed to evaluate the impact of chemical additives such as, NaOH, NH4OH and salicylic acid (SA), on the secondary and nano-structural transitions of wheat proteins. Further, the effect of chemically induced modifications in protein macromolecular structure was anticipated in relation to functional properties. The gliadin-NH4OH-SA film showed a supramolecular protein organization into hexagonal structures with 65 Å lattice parameter, and other not previously observed structural entities having a characteristic distance of 50 Å. Proteins in gliadin-NH4OH-SA films were highly polymerized, with increased amount of disulfide crosslinks and β-sheets, causing improved strength and stiffness. Glutenin and WG proteins with NH4OH-SA showed extensive aggregation and an increase in β-sheet content together with irreversible crosslinks. Irreversible crosslinks hindered a high order structure formation in glutenins, and this resulted in films with only moderately improved stiffness. Thus, formation of nano-hierarchical structures based on β-sheets and disulfide crosslinks are the major reasons of high strength and stiffness in wheat protein based films.
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Affiliation(s)
- Faiza Rasheed
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden.
| | - William R Newson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
| | - Tomás S Plivelic
- MAX IV Laboratory, Lund University, Box 118, SE-221 00 Lund, Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
| | - Mikael S Hedenqvist
- KTH Royal Institute of Technology, School of Chemical Science and Engineering, Fibre and Polymer Technology, SE-10044 Stockholm, Sweden
| | | | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, SE-230 53, Box 101, Alnarp, Sweden
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49
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Boire A, Menut P, Morel MH, Sanchez C. Osmotic compression of anisotropic proteins: interaction properties and associated structures in wheat gliadin dispersions. J Phys Chem B 2015; 119:5412-21. [PMID: 25839358 DOI: 10.1021/acs.jpcb.5b01673] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this Article, we investigated the interaction properties of wheat gliadins, properties that are at the basis of their functionality in wheat grain and in food matrixes. We established the equation of state of our isolate by osmotic compression and characterized the concentration-induced structural transitions, from the secondary structure of proteins to the rheological properties. We evidenced three thermodynamical regimes corresponding to several structuring regimes. First, for Φ < 0.03, gliadins behave as repulsive colloids, with a positive second virial coefficient, arising presumably from their surface charge density and/or their steric repulsion. No intermolecular interaction was detected by FT-IR, suggesting that proteins form a stable dispersion. In the second regime, the system becomes more easily compressible, i.e., less repulsive and/or more attractive. It is associated with the disappearance of β-sheet intramolecular structures of the proteins in favor of random coils/α-helix and intermolecular β-sheet interactions. This coincides with the appearance of elasticity and the increase of the apparent viscosity. Finally, in the last regime, for Φ > 0.16, FT-IR spectra show that proteins are strongly interacting via intermolecular interactions. A correlation peak develops in SAXS, revealing a global order in the dispersion. Interestingly, the osmotic pressure applied to extract the solvent is higher than expected from a hard-sphere-like protein and we highlighted a liquid-like state at very high concentration (>450 g L(-1)) which is in contrast with most proteins that form gel or glass at such concentration. In the discussion, we questioned the existence of supramolecular assemblies and the role of the solvation that would lead to this specific behavior.
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Affiliation(s)
- Adeline Boire
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Paul Menut
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Marie-Hélène Morel
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
| | - Christian Sanchez
- UMR IATE, Université de Montpellier, Montpellier SupAgro, INRA, CIRAD, 2, Place Viala, 34060 Montpellier Cedex 1, France
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Newson WR, Rasheed F, Kuktaite R, Hedenqvist MS, Gällstedt M, Plivelic TS, Johansson E. Commercial potato protein concentrate as a novel source for thermoformed bio-based plastic films with unusual polymerisation and tensile properties. RSC Adv 2015. [DOI: 10.1039/c5ra00662g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Films thermoformed from commercial potato protein concentrate exhibited a constant Young's modulus and increasing strain at break with increasing processing temperature, in contrast to the usually observed behaviour for protein-based materials.
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Affiliation(s)
- William R. Newson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Faiza Rasheed
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Ramune Kuktaite
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
| | - Mikael S. Hedenqvist
- Department of Fibre and Polymer Technology
- Royal Institute of Technology
- SE-10044 Stockholm
- Sweden
| | | | | | - Eva Johansson
- Department of Plant Breeding
- The Swedish University of Agricultural Sciences
- SE-23053 Alnarp
- Sweden
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