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Wang X, Zhao M, Shang P, Liu J, Zhao R. Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. Foods 2024; 13:1277. [PMID: 38672949 PMCID: PMC11049177 DOI: 10.3390/foods13081277] [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: 04/06/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30-50 kD.
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Affiliation(s)
- Xiangyu Wang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Mengyuan Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Panpan Shang
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing Liu
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Renyong Zhao
- National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
- Food Laboratory of Zhongyuan, Luohe 462300, China
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Han M, Wang H, Zhang M, Zhang Y, Romanova N, Ivanistau A, Yang Q, Feng B. Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.). Int J Biol Macromol 2024; 262:130222. [PMID: 38365145 DOI: 10.1016/j.ijbiomac.2024.130222] [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: 12/02/2023] [Revised: 01/29/2024] [Accepted: 02/13/2024] [Indexed: 02/18/2024]
Abstract
Understanding the mechanism by which Triticeae improves the quality of broomcorn millet (BM) is key to expanding the use of this crop to address food crises and food security. This study aimed to explore the effects of Triticeae on the disulfide bonds, secondary structures, microstructure, and rheological properties of BM dough, and to investigate the potential food applications of BM. Gluten protein, intermolecular SS, and β-Sheets content of the reconstituted doughs were significantly improved compared with BM dough, which improved disorderly accumulation of starch and gluten-starch interaction in BM dough. CLSM analysis showed that broomcorn millet-common wheat (BM-CW) and broomcorn millet-durum wheat (BM-DW) also possessed larger protein areas, smaller lacunarities, and better gluten-starch interactions in the reconstituted doughs. Disulfide bonds were positively correlated with the gluten network structure, and more disulfide bonds were formed in BM-CW (3.86 μmol/g), which promoted stronger mechanical resistance in BM-CW. Therefore, the combination of BM flour with CW and DW flours had better dough elasticity and stability. Finally, a potential evaluation and optimization scheme for BM as a cooked wheaten food is proposed to improve the reference for future food security and dietary structure adjustment of residents.
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Affiliation(s)
- Mengru Han
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Honglu Wang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Miaomiao Zhang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Yuchuan Zhang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Natalia Romanova
- Belarusian State Agricultural Academy, Gorki 213407, Mogilev region, Belarus
| | | | - Qinghua Yang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China.
| | - Baili Feng
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China.
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3
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Kuang J, Xu K, Dang B, Zheng W, Yang X, Zhang W, Zhang J, Huang J. Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins. Int J Biol Macromol 2023; 253:127066. [PMID: 37748592 DOI: 10.1016/j.ijbiomac.2023.127066] [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: 04/17/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
Understanding the interplay between gluten and wheat starch is crucial for elucidating the digestibility mechanism of gluten in wheat-based products. However, this mechanism remains under-investigated. This study sought to elucidate the influence of starch-induced protein structural modifications on gluten digestion. Our findings revealed that starch considerably enhanced gluten digestion. In the presence of starch, gluten protein digestibility increased from 10.91 % (in the control group with a gluten-to-starch ratio of 1:0) to 14.40 % (in the complex with a gluten-to-corn starch ratio of 1:1). The diminished gluten protein digestibility due to starch may be ascribed to modifications in protein configuration and aggregation behavior. Morphological studies suggested that starch not only functioned as filler particles but also diluted the gluten matrix. A protein network assessment further affirmed that both the junction density and branching rate of gluten proteins decreased notably by 29.9 % and 25.1 %, respectively. Conversely, lacunarity increased by 1.92-fold, compromising the cohesiveness and connectivity of the gluten matrix. Elevated starch concentrations suppressed the formation of disulfide bonds, impeding gluten protein aggregation. Concurrently, gluten-starch interactions were governed by hydrogen bonds and hydrophobic associations. In summary, starch augmented gluten protein digestibility by curtailing their polymerization. This revelation might offer novel perspectives on optimizing gluten protein digestion and utilization.
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Affiliation(s)
- Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai Province, 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China.
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, Qinghai Province, 810016, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, Qinghai Province 810016, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China.
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Guo J, Qi X, Liu Y, Guan E, Wen J, Bian K. Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6905-6911. [PMID: 37312439 DOI: 10.1002/jsfa.12783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/05/2023] [Accepted: 06/14/2023] [Indexed: 06/15/2023]
Abstract
BACKGROUND Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2) and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal the underlying mechanism of this phenomenon, the composition and structural changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types, were analyzed in this study. RESULTS Overall, sprouting significantly reduced the content of high-molecular-weight subunits, such as glutenin subunit and ω-gliadin. It also destroyed the structural content, such as disulfide bonds, α-helix and β-turn contents, which maintained the stability of gluten gel. Air classification made the above changes in F3 more severe but reversed them in F1. Moreover, rheological properties were more affected by gluten composition, whereas fermentation characteristics were more affected by gluten structure. CONCLUSION After air classification, particles rich in high molecular weight subunits from SWF are enriched in F1, and the gluten of F1 has more secondary structure that maintain gel stability, which ultimately lead to improved rheology properties and fermentation characteristics. F3 relatively exhibits the opppsite phenomenon. These results further reveal the potential mechanism of improvement of SWF gluten by air classification. Moreover, Thus, this study provides new perspectives for the utilization of SWF. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jia Guo
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiaoxiao Qi
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuanxiao Liu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jiping Wen
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Schirmer T, Ludwig C, Scherf KA. Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12899-12909. [PMID: 37582505 PMCID: PMC10473044 DOI: 10.1021/acs.jafc.3c02100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/22/2023] [Accepted: 07/26/2023] [Indexed: 08/17/2023]
Abstract
Food processing conditions affect the structure, solubility, and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread, and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation. The albumin/globulin, gliadin, and glutenin fractions from flour, dough, crispbread, bread, and pretzel were analyzed using RP-HPLC, SDS-PAGE, and untargeted nanoLC-MS/MS. This approach enabled an in-depth profiling of the fractionated proteomes and related compositional changes to processing conditions (mixing, heat, and alkali treatment). Overall, heat treatment demonstrated the most pronounced effect. Label-free quantitation revealed significant changes in the relative abundances of 82 proteins within the fractions of bread crumb and crust in comparison to flour. Certain gluten proteins showed shifts or reductions in particular fractions, indicating their incorporation into the gluten network through SS and non-SS cross-links. Other gluten proteins were enriched, suggesting their limited involvement in the gluten network formation.
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Affiliation(s)
- Tanja
Miriam Schirmer
- Leibniz-Institute
for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Christina Ludwig
- Bavarian
Center for Biomolecular Mass Spectrometry (BayBioMS), Technical University of Munich (TUM), Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute
for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
- Department
of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131 Karlsruhe, Germany
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Liu Y, Li M, Guan E, Liu Y, Bian K, Zhang Y. Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain. Foods 2023; 12:2992. [PMID: 37627991 PMCID: PMC10453575 DOI: 10.3390/foods12162992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/25/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour. The properties of proteins and cakes were analyzed using refined wheat flour as materials. First, changes in the structures of wheat proteins were analyzed by determining the solubility, molecular weight distribution and secondary structure of proteins in wheat flour. Secondly, changes in the functional properties of proteins were analyzed by determining the foaming properties and emulsifying properties of proteins in wheat flour. Finally, the specific volume and texture of cakes with wheat flour milled from SS-treated wheat were analyzed. At the initial stage of SS treatment, some of the gliadin and glutenin aggregated, and the gluten macro-polymer (GMP) contents increased. This allowed a more stable gluten network to form during dough kneading, leading to an improvement in dough elasticity. In addition, a short time period (1-3 min) of SS treatment improved the emulsifying properties and foaming ability of wheat protein, which helped to improve the specific volume and texture of cakes. Increasing the SS temperature from 165 °C to 190 °C reduced the optimal treatment time needed to improve cake quality from 3 min to 1 min. SS treatment for longer time (>3 min) periods led to severe protein aggregation and a decrease in the foaming ability and emulsifying properties of protein, which led to a deterioration in the cake quality. Thus, SS treatment at 165 °C for 1-3 min and 190 °C for 1 min could be a suitable method of improving the physicochemical properties of soft wheat used to make cakes with high specific volumes and good texture.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yuanfang Liu
- College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450001, China;
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.L.); (M.L.); (E.G.)
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affair, Beijing 100193, China;
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Effects of three glutenins extracted in acidic, neutral and alkaline urea solutions on the retrogradation of wheat amylose and amylopectin. Int J Biol Macromol 2023; 233:123576. [PMID: 36764342 DOI: 10.1016/j.ijbiomac.2023.123576] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/11/2023]
Abstract
Three glutenins (glutenin 1, glutenin 2, and glutenin 2) were extracted in acidic, neutral and alkaline urea solutions respectively. All of the three glutenins are rich in glutamic acid (Glu, >30 %) and proline (Pro, >20 %). Glutenin 1, extracted at pH 5, shows higher contents of hydrophilic amino acids as serine (Ser, 5.25 %), aspartic acid (Asp, 2.99 %), tyrosine (Tyr, 3.11 %), arginine (Arg, 2.09 %) and threonine (Thr, 2.11 %) than the other two glutenins. The retrogradation of three glutenins with amylose/amylopectin indicated that glutenin 1 showed significant inhibition effect on the retrogradation of wheat amylose. The characterizations of amylose retrograded with glutenin 1 by FT-IR, XRD, DSC and solid 13C NMR showed that new hydrogen bonds between Glu, Tyr and wheat amylose were formed, which prevented the formation of hydrogen bonds between amylose themselves. Glycosidic bonds between some hydroxyl groups of C6 in wheat amylose and certain hydroxyl groups of Ser and Thr in glutenin with specific chain length were present. The macromolecules with steric hindrance prevented the rearrangement of amylose into regular crystals. The retrogradation of wheat amylose was inhibited in this way. This study provides a key targeting step to control the retrogradation of amylose.
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Li Z, Gao W, Liang J, Fan H, Yang Y, Suo B, Ai Z. Mechanism underlying the weakening effect of β-glucan on the gluten system. Food Chem 2023; 420:136002. [PMID: 37060671 DOI: 10.1016/j.foodchem.2023.136002] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 03/11/2023] [Accepted: 03/19/2023] [Indexed: 04/17/2023]
Abstract
The high β-glucan content in barley disrupts the gluten network in dough. Scanning electron microscopy (SEM), differential scanning calorimetry (DSC), fourier transform infrared spectroscopy (FTIR), and solid-state nuclear magnetic resonance (NMR) techniques were used to clarify how β-glucan affected the quality of the gluten network structure with β-glucan contents of 0-2%. The results suggest that the physical hindrance of the β-glucan gel destroyed the formation of the gluten network structure. When 1.0-2.0% β-glucan was added, the percentage of α-helical structures increased significantly. When the added amount of β-glucan reached 2.0%, the sulfhydryl group (SH) content increased from 8.06 to 10.27 µmol/g, and the disulfide bond (SS) content decreased from 240.09 to 217.38 µmol/g. The interaction between β-glucan and gluten mainly resulted from the interaction of electron-withdrawing groups, such as carbonyl groups (CO) and double bond carbons (CC), and carbon atoms on the side chains of β-glucan, which play an important role in the central structure of glutenin.
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Affiliation(s)
- Zhen Li
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Wenqian Gao
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China
| | - Jingjing Liang
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China
| | - Huiping Fan
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Yong Yang
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Biao Suo
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, Henan, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, Henan, PR China.
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Liu H, Wang J, Liu M, Zhang X, Liang Y, Wang J. Effect of Thermal Treatment on the Self-Assembly of Wheat Gluten Polypeptide. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020834. [PMID: 36677896 PMCID: PMC9862778 DOI: 10.3390/molecules28020834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/30/2022] [Accepted: 01/12/2023] [Indexed: 01/17/2023]
Abstract
Self-assembled fibrillation of wheat gluten is a common phenomenon in the daily production and processing of wheat flour products. The driving forces for its formation and the factors that influence the morphology of fibrils have not been thoroughly investigated. In this study, the effect of three bonding changes (breaking hydrogen bonds, strengthening hydrophobic interactions, and SH-SS exchange reactions) on gluten polypeptide (GP) fibrillation was simulated by adjusting the heating temperature (room temperature (RT), 45 °C, 65 °C, and 95 °C). The results showed that the breakage of hydrogen bonds could induce conformational transitions in GPs and help to excite fibrillation in GPs. Strengthened hydrophobic interactions significantly contributed to the fibrillation of GPs. Covalent crosslinks generated by SH-SS exchange reactions might also promote the fibrillation of GPs. GPs with different degrees of hydrolysis (4.0%, 6.0%, and 10.0%, represented by DH 4, DH 6, and DH 10, respectively) presented different extents of fibrillation, with DH 10 GPs having a higher propensity to fibrillation than DH 4 and DH 6 GPs. The results of Fourier's transform infrared spectroscopy indicated that hydrophobic interactions drive the transition from a random coil and α-helix to a β-sheet. In addition, hydrophobic interactions also drive the intermolecular polymerization of GPs, resulting in larger molecular weight aggregates. The morphology presented by transmission electron microscopy showed that the greater the DH, the stronger the tendency for the worm-like aggregation of GPs.
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Affiliation(s)
- Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jingxuan Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- 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
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (Y.L.); (J.W.); Tel./Fax: +86-0371-67756872 (Y.L.); +86-0371-67756512 (J.W.)
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
- Correspondence: (Y.L.); (J.W.); Tel./Fax: +86-0371-67756872 (Y.L.); +86-0371-67756512 (J.W.)
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Schirmer TM, Scherf KA. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. Curr Res Food Sci 2022; 6:100431. [PMID: 36636725 PMCID: PMC9829696 DOI: 10.1016/j.crfs.2022.100431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022] Open
Abstract
Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities (<77% for bread crust, <61% for pretzel crust) due to the formation of disulfide and non-disulfide gluten crosslinks. There was no clear correlation between the protein composition and the extractability of alcohol- and SDS-soluble proteins of the baked goods. Thus, this research shows that gluten extractability rather than gluten composition is crucial for detection by ELISA in baked goods.
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Affiliation(s)
- Tanja Miriam Schirmer
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Katharina Anne Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany,Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany,Corresponding author. Karlsruhe Institute of Technology (KIT), Adenauerring 20 a, 76131, Karlsruhe, Germany. https://bioactivefc.iab.kit.edu
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11
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Wang P, Wang G, Zhang Y, Lv X, Xie C, Shen J, Yang R, Gu Z, Zhou J, Jiang D. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14784-14797. [PMID: 36265514 DOI: 10.1021/acs.jafc.2c05236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins upon thermal processing, AX was enzymatically tailored with defined substitution patterns and the impact on the heat-induced polymerization behavior of gluten was comparatively studied. The results showed that tailormade AX promoted the formation of glutenin-glutenin and glutenin-gliadin macrocrosslinks upon heating, with the optimal effect detected for AX depleted of Araf of disubstituted Xylp. The tailormade AX, especially AX depleted of monosubstituted Xylp, facilitated the polymerization ability of α-gliadin into glutenin compared with untailored AX. The unfolding process of gluten was partially impeded by AX upon heating, while the tailormade AX promoted the unfolding process. AX could bury Trp and Tyr upon polymerization of glutenin and gliadin and induced the change of the disulfide bridge conformation to a less-stable state, while the effect was alleviated with tailormade AX. The enhanced polymerization with tailormade AX strengthened the gluten network and induced more heterogeneously distributed large protein aggregates.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Jianzhong Zhou
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People's Republic of China
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12
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Liu A, Zhang Y, Zhao X, Li D, Xie C, Yang R, Gu Z, Zhong Y, Jiang D, Wang P. The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Markgren J, Rasheed F, Hedenqvist MS, Skepö M, Johansson E. Clustering and cross-linking of the wheat storage protein α-gliadin: A combined experimental and theoretical approach. Int J Biol Macromol 2022; 211:592-615. [PMID: 35577195 DOI: 10.1016/j.ijbiomac.2022.05.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 04/30/2022] [Accepted: 05/04/2022] [Indexed: 02/04/2023]
Abstract
Our aim was to understand mechanisms for clustering and cross-linking of gliadins, a wheat seed storage protein type, monomeric in native state, but incorporated in network while processed. The mechanisms were studied utilizing spectroscopy and high-performance liquid chromatography on a gliadin-rich fraction, in vitro produced α-gliadins, and synthetic gliadin peptides, and by coarse-grained modelling, Monte Carlo simulations and prediction algorithms. In solution, gliadins with α-helix structures (dip at 205 nm in CD) were primarily present as monomeric molecules and clusters of gliadins (peaks at 650- and 700-s on SE-HPLC). At drying, large polymers (Rg 90.3 nm by DLS) were formed and β-sheets increased (14% by FTIR). Trained algorithms predicted aggregation areas at amino acids 115-140, 150-179, and 250-268, and induction of liquid-liquid phase separation at P- and Poly-Q-sequences (Score = 1). Simulations showed that gliadins formed polymers by tail-to-tail or a hydrophobic core (Kratky plots and Ree = 35 and 60 for C- and N-terminal). Thus, the N-terminal formed clusters while the C-terminal formed aggregates by disulphide and lanthionine bonds, with favoured hydrophobic clustering of similar/exact peptide sections (synthetic peptide mixtures on SE-HPLC). Mechanisms of clustering and cross-linking of the gliadins presented here, contribute ability to tailor processing results, using these proteins.
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Affiliation(s)
- Joel Markgren
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
| | - Faiza Rasheed
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden; Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Mikael S Hedenqvist
- Department of Fibre and Polymer Technology, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden.
| | - Marie Skepö
- Theoretical Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden.
| | - Eva Johansson
- Department of Plant Breeding, Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden.
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14
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Li M, Liu C, Hong J, Zheng X, Lu Y, Bian K. Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Mingfei Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 PR China
| | - Chong Liu
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Jing Hong
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Xueling Zheng
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
| | - Yujie Lu
- College of Food Science and Engineering Henan University of Technology Zhengzhou 450001 PR China
| | - Ke Bian
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212000 PR China
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15
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Wang CC, Yang Z, Xing JJ, Guo XN, Zhu KX. Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Kuang J, Ma W, Pu H, Huang J, Xiong YL. Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions. Int J Biol Macromol 2021; 193:1707-1715. [PMID: 34742838 DOI: 10.1016/j.ijbiomac.2021.11.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 10/24/2021] [Accepted: 11/01/2021] [Indexed: 11/25/2022]
Abstract
Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G') and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.
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Affiliation(s)
- Jiwei Kuang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wenhui Ma
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huaying Pu
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Youling L Xiong
- School of Food and Biological Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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17
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Li M, Yue Q, Liu C, Zheng X, Hong J, Wang N, Bian K. Interaction between gliadin/glutenin and starch granules in dough during mixing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Janssen F, Wouters AGB, Delcour JA. Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system. Compr Rev Food Sci Food Saf 2021; 20:3881-3917. [PMID: 34056854 DOI: 10.1111/1541-4337.12761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/12/2021] [Accepted: 03/30/2021] [Indexed: 01/11/2023]
Abstract
Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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19
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Ogilvie O, Roberts S, Sutton K, Gerrard J, Larsen N, Domigan L. The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread. Food Chem 2021; 359:129841. [PMID: 33940468 DOI: 10.1016/j.foodchem.2021.129841] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 03/23/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
Modern high-speed mechanical dough development (MDD) alters the gluten macropolymer's (GMP) structure. Changes to both the protein and food matrix structure can influence protein digestibility and immunogenicity. This study investigated the relationship between protein structural changes imparted by MDD and gluten's digestibility plus celiac reactivity. Dough was prepared at three mixing speeds (63 rpm, 120 rpm and 200 rpm) to different degrees of development (between 10 and 180% wh.kg-1). Protein structural changes were characterised by confocal microscopy, free thiol determination and protein extractability assays. MDD altered the structure of gluten within bread, changing the protein's surface area and macrostructure. Breads were digested using the INFOGEST in vitro protocol. Gluten's antigenicity and digestibility were monitored using ELISA and mass spectrometry, by monitoring the concentration of six immunogenic peptides causative of celiac disease. The structural changes imparted by mixing did not affect bread's digestibility or celiac reactivity.
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Affiliation(s)
- Olivia Ogilvie
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Sarah Roberts
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Kevin Sutton
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
| | - Juliet Gerrard
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Nigel Larsen
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand
| | - Laura Domigan
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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20
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Yang Y, Zhao M, Cao Z, Ge Z, Ma Y, Chen Y. Low-cost and scalable carbon bread used as an efficient solar steam generator with high performance for water desalination and purification. RSC Adv 2021; 11:8674-8681. [PMID: 35423358 PMCID: PMC8695201 DOI: 10.1039/d1ra00592h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 02/11/2021] [Indexed: 11/29/2022] Open
Abstract
Solar steam generation has been considered as a promising method for water desalination and purification. Achieving a simple, scalable and cost-effective method to fabricate solar-thermal materials with high performance is the key for its widespread application. Herein, we demonstrate high performance “carbon bread” as a solar steam generator via a facile one-pot baking process, which can be carried out in most household kitchens in our daily life without high-temperature carbonization. The carbon bread could achieve ∼85.9% conversion efficiency under 1 sun illumination and ∼81.7% efficiency even under 0.25 sun. The highly efficient solar steam generation performance benefits from the unique structure and properties of carbon bread: efficient and broadband light absorption, 3D interconnected hierarchical pores, excellent hydrophilicity and thermal insulation. This scalable material could generate fresh drinkable water from seawater and wastewater under ambient conditions. The successful demonstration of this simple and easily accessible carbon bread material could inspire the development of solar-driven water evaporators derived from low cost and commercially available raw chemicals through a simple manufacturing process for practical water desalination and purification on a large scale. Solar steam generation has been considered as a promising method for water desalination and purification.![]()
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Affiliation(s)
- Yang Yang
- The Institute of Seawater Desalination and Multipurpose Utilization, Ministry of Natural Resources (Tianjin) Tianjin 300192 China
| | - Man Zhao
- The Institute of Seawater Desalination and Multipurpose Utilization, Ministry of Natural Resources (Tianjin) Tianjin 300192 China
| | - Zhen Cao
- The Institute of Seawater Desalination and Multipurpose Utilization, Ministry of Natural Resources (Tianjin) Tianjin 300192 China
| | - Zhen Ge
- The Centre of Nanoscale Science and Technology, Key Laboratory of Functional Polymer Materials, College of Chemistry, Nankai University Tianjin 300071 China
| | - Yanfeng Ma
- The Centre of Nanoscale Science and Technology, Key Laboratory of Functional Polymer Materials, College of Chemistry, Nankai University Tianjin 300071 China
| | - Yongsheng Chen
- The Centre of Nanoscale Science and Technology, Key Laboratory of Functional Polymer Materials, College of Chemistry, Nankai University Tianjin 300071 China
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21
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The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility. Food Res Int 2021; 140:109988. [DOI: 10.1016/j.foodres.2020.109988] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/20/2022]
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22
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Cornet SHV, Snel SJE, Schreuders FKG, van der Sman RGM, Beyrer M, van der Goot AJ. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Crit Rev Food Sci Nutr 2021; 62:3264-3280. [PMID: 33406893 DOI: 10.1080/10408398.2020.1864618] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous meat-like products. However, the mechanisms underlying these processes are not well understood. In this review we discuss the effect of thermo-mechanical processing on the physicochemical properties and phase behavior of proteins and protein mixtures. The HMEC and shear cell processes are comparable in their basic unit operations, which are (1) mixing and hydration, (2) thermo-mechanical treatment, and (3) cooling. An often overlooked part of the extruder that could be crucial to fibrillation is the so-called breaker plate, which is situated between the barrel and die sections. We found a lack of consensus on the effect of heat on protein-protein interactions, and that the experimental tools to study protein-protein interactions are limited. The different mechanisms for structure formation proposed in literature all consider the deformation and alignment of the melt. However, the mechanisms differ in their underlying assumptions. Further investigation using novel and dedicated tools is required to fully understand these thermo-mechanical processes.
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Affiliation(s)
- Steven H V Cornet
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Silvia J E Snel
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Floor K G Schreuders
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Ruud G M van der Sman
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Michael Beyrer
- Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
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23
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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
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24
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Chen Y, Liang Y, Jia F, Chen D, Zhang X, Wang Q, Wang J. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion. Int J Biol Macromol 2020; 166:1377-1386. [PMID: 33161084 DOI: 10.1016/j.ijbiomac.2020.11.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 10/23/2022]
Abstract
The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied. Gliadin content and wheat gluten extractability decreased and glutenin content increased as extrusion temperature increased. At the same extrusion temperature, the gliadin content in WPE was higher than that in WG. The addition of peanut oil also resulted in the higher gluten extractability of WPE than WG. Increasing extrusion temperature also increased the average molecular weight of glutenin and gliadin. The decreased free sulfhydryl (SH) and increased disulfide bonds (SS) indicated that wheat gluten aggregation was promoted, via disulfide cross-linking, when extrusion temperature increased. Furthermore, increased temperature promoted the aggregation of gluten by increasing sulfhydryl-disulfide bond (SH-SS) interchange during extrusion. When the secondary structure of wheat gluten was analyzed by circular dichroism, the relative gluten α-helix content was decreased and the relative β-sheet content was increased. Also, the results of scanning electron microscopy (SEM) showed the size of the resultant particles increased with temperature, and the mean particle size of WPE was higher than WG. This research shows that extrusion temperature promotes gluten aggregation of WG and WPE. It provides basic data to support the study of gluten-lipid extrusion in the field of protein processing.
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Affiliation(s)
- Yu Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Feng Jia
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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25
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Jun S, Yaoyao M, Hui J, Obadi M, Zhongwei C, Bin X. Effects of single- and dual-frequency ultrasound on the functionality of egg white protein. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109902] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Zhou R, Sun J, Qian H, Li Y, Zhang H, Qi X, Wang L. Effect of the frying process on the properties of gluten protein of you-tiao. Food Chem 2020; 310:125973. [DOI: 10.1016/j.foodchem.2019.125973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/14/2019] [Accepted: 11/27/2019] [Indexed: 01/06/2023]
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27
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Wang P, Zhao X, Yang R, Zhou Y, Zhou Q, Gu Z, Jiang D. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4005-4016. [PMID: 32073852 DOI: 10.1021/acs.jafc.9b08122] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Interactions between gluten proteins and water-extractable arabinoxylan (WEAX) during the heating stage are crucial for the organoleptic quality of high-fiber cereal products. To reveal the molecular mechanism of WEAX on gluten characteristic upon heating, the current study comparatively investigated the effects of WEAX with different molecular weights (Mw) on the heat-evoked conformational variation and polymerization behavior of gluten. Results showed that WEAX, especially low Mw WEAX (L-WEAX), facilitated the polymerization ability of α-/γ-gliadins into glutenins, whereas high Mw WEAX (H-WEAX) reduced the polymerizing temperature of glutenin and gliadin. L-WEAX could develop more hydrogen bonds with tyrosine of gluten and stabilize the secondary structure more evidently than H-WEAX upon heating. Compared with disulfide bridge formation, hydrophobic interactions were not the driving force involved in the heat-induced polymerization behavior affected by WEAX. WEAX evoked the reinforced glutenin network and heterogeneous distribution of gliadin, with a more uniform molecular surface developed for gluten.
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Affiliation(s)
- Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xiaohui Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yulin Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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28
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Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105318] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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29
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Rustgi S, Shewry P, Brouns F, Deleu LJ, Delcour JA. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Compr Rev Food Sci Food Saf 2019; 18:1751-1769. [PMID: 33336954 DOI: 10.1111/1541-4337.12493] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/16/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Abstract
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed.
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Affiliation(s)
- Sachin Rustgi
- Dept. of Plant and Environmental Sciences, School of Health Research, Clemson Univ. Pee Dee Research and Education Centre, Florence, SC, U.S.A.,Dept. of Crop and Soil Sciences, Washington State Univ., Pullman, WA, U.S.A
| | - Peter Shewry
- Rothamsted Research, Harpenden, Hertfordshire, U.K
| | - Fred Brouns
- Dept. of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 50, 6200, MD, Maastricht, the Netherlands
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry, 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, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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30
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31
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Zou M, Yang R, Gu Z, Wang P. Heat-triggered polymerization of frozen gluten: The micro-morphology and thermal characteristic study. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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33
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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt. Food Chem 2019; 275:569-576. [DOI: 10.1016/j.foodchem.2018.07.157] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 07/05/2018] [Accepted: 07/24/2018] [Indexed: 11/24/2022]
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34
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35
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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]
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36
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Ferreira AM, Pereira J, Almeida M, Ferra J, Paiva N, Martins J, Magalhães FD, Carvalho LH. Biosourced Binder for Wood Particleboards Based on Spent Sulfite Liquor and Wheat Flour. Polymers (Basel) 2018; 10:E1070. [PMID: 30960995 PMCID: PMC6403941 DOI: 10.3390/polym10101070] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/24/2018] [Accepted: 09/25/2018] [Indexed: 11/16/2022] Open
Abstract
Currently, the majority of binders used in wood particleboard (PB) manufacturing are formaldehyde-based synthetic resins. Because of the toxicity of formaldehyde, there is a strong demand for eco-friendly alternatives with similar performances and economic viability. In this work, thick spent sulfite liquor (TSSL), an industrial byproduct from sulfite pulp mills, is proposed as a binder for fully bio-based PBs. The results showed that PBs bound with TSSL present appropriate mechanical performance, which was further improved when TSSL was combined with wheat flour at an 84:16 dry weight ratio and preheated to 94 °C prior to application. For 13.2% binder content per dry wood weight, the PB internal bond strength was 0.46 N mm-2, which is above the standard requirements for PB type P2 (0.35 N mm-2). Optical microscopy showed that TSSL hinders the gelatinization of starch granules during preheating, allowing the binder mixture to maintain a low viscosity suitable for combination with wood particles and PB production.
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Affiliation(s)
- Ana M Ferreira
- LEPABE-Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - João Pereira
- ARCP-Associação Rede de Competência em Polímeros, Rua Júlio de Matos, 828 4200-455 Porto, Portugal.
| | - Margarida Almeida
- LEPABE-Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - João Ferra
- Euroresinas-Industrias Químicas S.A., Plataforma Industrial de Sines, 7520-064 Sines, Portugal.
| | - Nádia Paiva
- Euroresinas-Industrias Químicas S.A., Plataforma Industrial de Sines, 7520-064 Sines, Portugal.
| | - Jorge Martins
- LEPABE-Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- DEMad-Departamento de Engenharia de Madeiras, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal.
| | - Fernão D Magalhães
- LEPABE-Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Luísa H Carvalho
- LEPABE-Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- DEMad-Departamento de Engenharia de Madeiras, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal.
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37
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Ooms N, Vandromme E, Brijs K, Delcour JA. Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. J Food Sci 2018; 83:2489-2499. [PMID: 30207391 DOI: 10.1111/1750-3841.14329] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 06/04/2018] [Accepted: 07/25/2018] [Indexed: 11/30/2022]
Abstract
The roles of native and damaged starch (DS) during fermented pastry making were examined by increasing the level of DS in wheat flour by ball-milling and/or by including amylase in the recipe. Increased DS levels increase laminated dough strength presumably by making less water available for the gluten. This effect was partly overcome by amylase use. During baking, a reduced resistance of the dough to gas cell expansion, as a result of enzymatic starch hydrolysis, seems responsible for increased pastry lift and improved crumb structure. Gelatinization of intact starch limits dough lift and expansion. Even at high amylase dosages structural collapse was limited, which suggests a significant role for gluten in pastry product structure formation. Differential scanning calorimetry and low-resolution 1 H nuclear magnetic resonance experiments indicated that increased levels of starch damage and amylase use impact the amylose network in the product and respectively increase and decrease the extent to which amylopectin retrogrades during storage. PRACTICAL APPLICATION This research article evaluates the role of intact and damaged wheat starch during the production of fermented pastry products. An expanded knowledge on starch functionality during the different pastry production steps allows for a targeted selection of additives to improve product quality and production efficiency. The results obtained in this study can contribute to the realization of industrially feasible solutions for the production of quality pastry products.
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Affiliation(s)
- Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 Box 2463, B-3001, Heverlee, Belgium
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38
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Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6840-6850. [PMID: 29879838 DOI: 10.1021/acs.jafc.8b01197] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Soft wheat flour doughs were prepared with different levels of salt (NaCl) or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed-phase high-performance liquid chromatography (RP-HPLC). The addition of high levels of NaHCO3 (1.0% fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl or NaHCO3. The addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random-coil structure of gluten isolated from the doughs. Overall, NaCl and NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. This study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.
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Affiliation(s)
- Gengjun Chen
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Laura Ehmke
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Rebecca Miller
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Pierre Faa
- Frito-Lay North America , Plano , Texas 75024 , United States
| | - Gordon Smith
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
| | - Yonghui Li
- Department of Grain Science and Industry , Kansas State University , Manhattan , Kansas 66506 , United States
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39
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Wang P, Zou M, Gu Z, Yang R. Heat-induced polymerization behavior variation of frozen-stored gluten. Food Chem 2018; 255:242-251. [DOI: 10.1016/j.foodchem.2018.02.047] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 12/20/2022]
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40
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Lambrecht MA, Deleu LJ, Rombouts I, Delcour JA. Heat-induced network formation between proteins of different sources in model systems, wheat-based noodles and pound cakes. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Liu X, Guo J, Wan ZL, Liu YY, Ruan QJ, Yang XQ. Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.032] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Ooms N, Jansens KJ, Pareyt B, Reyniers S, Brijs K, Delcour JA. The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb. Food Chem 2018; 242:68-74. [DOI: 10.1016/j.foodchem.2017.09.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 08/11/2017] [Accepted: 09/04/2017] [Indexed: 10/18/2022]
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43
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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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44
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Liu X, Liu YY, Guo J, Yin SW, Yang XQ. Microfluidization initiated cross-linking of gliadin particles for structured algal oil emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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45
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Nivelle MA, Bosmans GM, Delcour JA. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10074-10083. [PMID: 29056050 DOI: 10.1021/acs.jafc.7b03053] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of parbaking on the quality and shelf life of large tin bread baked from 270 g of wheat flour was investigated using a proton nuclear magnetic resonance method combined with techniques that measure at different length scales. With increasing partial baking time, the resilience of fresh partially baked crumb increased because of its more extended amylose and gluten networks. During subsequent storage, the crumb became more firm due to an increased extent of amylopectin retrogradation and moisture redistribution. Although only amylopectin retrogradation was reversed during final baking, a fresh fully baked (FB) bread with reversed crumb softness was obtained. Furthermore, the rate of crumb firming during final storage of FB bread was not higher than that of conventionally baked bread. This was attributed to the high crumb to crust ratio of large tin bread which caused the crumb moisture content to remain sufficiently high despite nonreversible moisture redistribution during intermediate storage.
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Affiliation(s)
- Mieke A Nivelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Geertrui M Bosmans
- 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
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46
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Schmid M, Wieser H, Koehler P. Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0216-r] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Markus Schmid
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Herbert Wieser
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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47
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Ooms N, Pareyt B, Jansens KJ, Reyniers S, Brijs K, Delcour JA. The impact of redox agents on further dough development, relaxation and elastic recoil during lamination and fermentation of multi-layered pastry dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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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]
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49
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Deleu LJ, Wilderjans E, Van Haesendonck I, Brijs K, Delcour JA. Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Lambrecht MA, Rombouts I, Nivelle MA, Delcour JA. The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles. J Food Sci 2016; 82:24-35. [DOI: 10.1111/1750-3841.13558] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 09/14/2016] [Accepted: 10/17/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Marlies A. Lambrecht
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Ine Rombouts
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Mieke A. Nivelle
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Jan A. Delcour
- KU Leuven; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); Kasteelpark Arenberg 20 B-3001 Leuven Belgium
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