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Li F, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights. Food Chem 2024; 432:137199. [PMID: 37633141 DOI: 10.1016/j.foodchem.2023.137199] [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: 04/25/2023] [Revised: 07/31/2023] [Accepted: 08/16/2023] [Indexed: 08/28/2023]
Abstract
This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods.
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Affiliation(s)
- Fan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Tingting Li
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China
| | - Jiajia Zhao
- College of Cooking Science and Technology, Jiangsu College of Tourism, Yangzhou, 225000, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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2
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Zhang D, Huang J, Liu Y, Chen X, Gao T, Li N, Huang W, Wu M. Directed Modification of a GHF11 Thermostable Xylanase AusM for Enhancing Inhibitory Resistance towards SyXIP-I and Application of AusM PKK in Bread Making. Foods 2023; 12:3574. [PMID: 37835228 PMCID: PMC10572589 DOI: 10.3390/foods12193574] [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: 08/31/2023] [Revised: 09/21/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
To reduce the inhibition sensitivity of a thermoresistant xylanase AusM to xylanase inhibitor protein (XIP)-type in wheat flour, the site-directed mutagenesis was conducted based on the computer-aided redesign. First, fourteen single-site variants and one three-amino acid replacement variant in the thumb region of an AusM-encoding gene (AusM) were constructed and expressed in E. coli BL21(DE3), respectively, as predicted theoretically. At a molar ratio of 100:1 between SyXIP-I/xylanase, the majority of mutants were nearly completely inactivated by the inhibitor SyXIP-I, whereas AusMN127A retained 62.7% of its initial activity and AusMPKK retained 100% of its initial activity. The optimal temperature of the best mutant AusMPKK was 60 °C, as opposed to 60-65 °C for AusM, while it exhibited improved thermostability, retaining approximately 60% of its residual activity after heating at 80 °C for 60 min. Furthermore, AusMPKK at a dosage of 1000 U/kg was more effective than AusM at 4000 U/kg in increasing specific bread loaf volume and reducing hardness during bread production and storage. Directed evolution of AusM significantly reduces inhibition sensitivity, and the mutant enzyme AusMPKK is conducive to improving bread quality and extending its shelf life.
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Affiliation(s)
- Dong Zhang
- Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jing Huang
- State Key Laboratory of Food Science and Technology, and the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Youyi Liu
- Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China
| | - Xingyi Chen
- Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China
| | - Tiecheng Gao
- Guangzhou Puratos Food Co., Ltd., Guangzhou 511400, China
| | - Ning Li
- Guangzhou Puratos Food Co., Ltd., Guangzhou 511400, China
| | - Weining Huang
- State Key Laboratory of Food Science and Technology, and the Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Nutritional Functionality Research, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Minchen Wu
- Wuxi School of Medicine, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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3
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Selga L, Andersson AA, Moldin A, Andersson R. Determining levels of water-extractable and water-unextractable arabinoxylan in commercial Swedish wheat flours by a high-throughput method. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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4
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Meeus Y, Janssen F, Wouters AG, Delcour JA, Moldenaers P. The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Leys S, De Bondt Y, Bosmans G, Courtin CM. Assessing the impact of xylanase activity on the water distribution in wheat dough: A 1H NMR study. Food Chem 2020; 325:126828. [PMID: 32413686 DOI: 10.1016/j.foodchem.2020.126828] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/12/2020] [Accepted: 04/14/2020] [Indexed: 10/24/2022]
Abstract
The molecular mobility of water and biopolymers in wheat dough and the influence of xylanases thereon was investigated with time domain proton nuclear magnetic resonance relaxometry. To reduce the complexity, model systems containing starch, gluten and/or water-unextractable arabinoxylan (WU-AX) were used. In the starch-WU-AX-water model, starch binds water fast but less strong compared to WU-AX, resulting in water withdrawal from starch during resting. In contrary, WU-AX did not affect the water distribution in a gluten-WU-AX-water system, despite the higher water retention capacity (WRC) of WU-AX compared to gluten. In a starch-gluten-WU-AX-water model and in wheat flour, water was distributed over the different constituents including WU-AX. Addition of xylanase reduced the WRC of WU-AX, resulting in a release of water. Therefore, the beneficial effect of xylanase on dough and bread quality can, in part, be attributed to the redistribution of water, initially bound by WU-AX, between the other flour constituents.
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Affiliation(s)
- Sofie Leys
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Yamina De Bondt
- 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 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
| | - Christophe M Courtin
- 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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6
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Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020; 9:E260. [PMID: 32121490 PMCID: PMC7143436 DOI: 10.3390/foods9030260] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/25/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.
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Affiliation(s)
| | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (G.C.); (P.D.); (M.C.C.)
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7
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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02393-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Leys S, De Bondt Y, Schreurs L, Courtin CM. Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11198-11209. [PMID: 31532988 DOI: 10.1021/acs.jafc.9b04712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The importance of inhibition sensitivity for xylanase functionality in bread making was investigated using mutants of the wild-type Bacillus subtilis xylanase (XBSTAXI), sensitive to Triticum aestivum xylanase inhibitor (TAXI). XBSNI, a mutant with reduced sensitivity to TAXI, and XBSTI, a mutant sensitive to all wheat endogenous proteinaceous inhibitors (TAXI, Xylanase Inhibiting Protein and Thaumatin-like Xylanase Inhibitor) were used. The higher inhibition sensitivity of XBSTAXI and XBSTI compared to XBSNI was associated with a respective 7- and 53-fold increase in enzyme dosage required for a maximal increase in bread loaf volume. XBSTI and XBSTAXI were only active during the mixing phase and the beginning of fermentation, while XBSNI was able to hydrolyze arabinoxylan until the end of fermentation. In spite of this difference in activity profile, no differences in loaf volume were observed for the different xylanases at optimal concentrations. Dough extensional viscosity analysis suggests that increased water availability as a result of xylanase activity favors starch-starch and starch-gluten interactions and drives the improvement in bread loaf volume.
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Affiliation(s)
- Sofie Leys
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , 3001 Leuven , Belgium
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , 3001 Leuven , Belgium
| | - Linde Schreurs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , 3001 Leuven , Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , 3001 Leuven , Belgium
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9
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Vangsøe CT, Sørensen JF, Bach Knudsen KE. Aleurone cells are the primary contributor to arabinoxylan oligosaccharide production from wheat bran after treatment with cell wall‐degrading enzymes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14201] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Cecilie Toft Vangsøe
- Department of Animal Science Aarhus University Blichers Allé 20 DK‐8830 Tjele Denmark
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10
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Zhou T, Xue Y, Zhang Z, Dong Y, Gao R, Li Y. Improvement of the Characteristics of Steamed Bread by Supplementation of Recombinant alpha-L-arabinofuranosidase Containing xylan-binding domain. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1553048] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Tao Zhou
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
| | - Yemin Xue
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
| | - Zonghui Zhang
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
| | - Yuanyuan Dong
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
| | - Rui Gao
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
| | - Yaxian Li
- Department of Food Science and Nutrition, GinLing College, Nanjing Normal University, Nanjing, PR China
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11
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Bosmans GM, Peene LJ, Van Haesendonck I, Brijs K, Delcour JA. Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose. Food Chem 2019; 274:434-443. [DOI: 10.1016/j.foodchem.2018.09.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 08/17/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
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12
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Liu L, Yang W, Cui SW, Jiang Z, Chen Q, Qian H, Wang L, Zhou S. Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor. Food Chem 2018; 264:126-134. [PMID: 29853356 DOI: 10.1016/j.foodchem.2018.05.016] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 03/24/2018] [Accepted: 05/02/2018] [Indexed: 11/24/2022]
Abstract
Gas cell stabilization in dough by its aqueous phase constituents is arguably more important in non-wheat than in wheat dough due to weaker protein networks in the former. Dough liquor (DL), a model for the dough aqueous phase, was isolated from fermented wheat, rye, barley, and oat doughs by ultracentrifugation. DL composition (protein, lipid, arabinoxylan, β-glucan) and air/water interfacial functionality [foaming, viscosity, surface tension, surface dilatational modulus (E)] were related to bread quality. Poor foaming and low E of wheat DL were ascribed to lipids and proteins co-occurring at the interface. Nonetheless, the presence of a gluten network resulted in high-quality wheaten breads. Homogeneous and heterogeneous crumb structures of rye and barley breads, respectively, were attributed to high and low E values of their respective DLs. High lipid content and low surface tension of oat DL indicated a lipid-dominated interface, which may explain the heterogeneous crumb structure of oat breads.
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14
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Guo XN, Yang S, Zhu KX. Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13802] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xiao-Na Guo
- State Key Laboratory of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Sha Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
- School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
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15
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Delvaux F, Gys W, Michiels J, Delvaux FR, Delcour JA. Contribution of Wheat and Wheat Protein Fractions to the Colloidal Haze of Wheat Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-59-0135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Filip Delvaux
- Laboratory of Food Chemistry, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
| | - Wouter Gys
- Laboratory of Food Chemistry, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
| | - Johan Michiels
- Laboratory of Food Chemistry, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee, Belgium
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17
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Blanco Canalis MS, Steffolani ME, León AE, Ribotta PD. Effect of different fibers on dough properties and biscuit quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1607-1615. [PMID: 27418199 DOI: 10.1002/jsfa.7909] [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] [Received: 05/30/2016] [Revised: 06/28/2016] [Accepted: 07/11/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. RESULTS Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. CONCLUSION The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry.
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Affiliation(s)
- María S Blanco Canalis
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Argentina
- Facultad de Ciencias Agropecuarias, UNC, Argentina
| | - María E Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Argentina
- Facultad de Ciencias Agropecuarias, UNC, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - Alberto E León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Argentina
- Facultad de Ciencias Agropecuarias, UNC, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC, Argentina
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18
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Jansens KJ, Telen L, Bruyninckx K, Vo Hong N, Gebremeskel AF, Brijs K, Verpoest I, Smet M, Delcour JA, Goderis B. Concepts and experimental protocols towards a molecular level understanding of the mechanical properties of glassy, cross-linked proteins: Application to wheat gluten bioplastics. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.01.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Adams V, Ragaee S, Goff HD, Abdel-Aal ESM. Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber. Cereal Chem 2017. [DOI: 10.1094/cchem-01-16-0015-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vivian Adams
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Sanaa Ragaee
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - H. Douglas Goff
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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20
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Leys S, Pauly A, Delcour JA, Courtin CM. Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5400-5409. [PMID: 27282886 DOI: 10.1021/acs.jafc.6b01473] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
To investigate the importance of substrate selectivity for xylanase functionality in bread making, the secondary binding site (SBS) of xylanases from Bacillus subtilis (XBS) and Pseudoalteromonas haloplanktis was modified. This resulted in two xylanases with increased relative activity toward water-unextractable wheat arabinoxylan (WU-AX) compared to water-extractable wheat arabinoxylan, i.e., an increased substrate selectivity, without changing other biochemical properties. Addition of both modified xylanases in bread making resulted in increased loaf volumes compared to the wild types when using weak flour. Moreover, maximal volume increase was reached at a lower dosage of the mutant compared to wild-type XBS. The modified xylanases were able to solubilize more WU-AX and decreased the average degree of polymerization of soluble arabinoxylan in dough more during fermentation. This possibly allowed for additional water release, which might be responsible for increased loaf volumes. Altered SBS functionality and, as a result, enhanced substrate selectivity most probably caused these differences.
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Affiliation(s)
- Sofie Leys
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Anneleen Pauly
- 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
| | - Christophe M Courtin
- 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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21
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Thermostabilization of Bacillus subtilis GH11 xylanase by surface charge engineering. Int J Biol Macromol 2016; 87:522-8. [DOI: 10.1016/j.ijbiomac.2016.03.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 03/02/2016] [Accepted: 03/03/2016] [Indexed: 11/24/2022]
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Kuznetsova E, Motyleva S, Mertvischeva M, Zomitev V, Brindza J. Composition and microstructure alteration of triticale grain surface after processing by enzymes of cellulase complex. POTRAVINARSTVO 2016. [DOI: 10.5219/411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
It is found that the pericarp tissue of grain have considerable strength and stiffness, that has an adverse effect on quality of whole-grain bread. Thereby, there exists the need for preliminary chemical and biochemical processing of durable cell walls before industrial use. Increasingly used in the production of bread finds an artificial hybrid of the traditional grain crops of wheat and rye - triticale, grain which has high nutritional value. The purpose of this research was to evaluate the influence of cellulose complex (Penicillium canescens) enzymes on composition and microstructure alteration of triticale grain surface, for grain used in baking. Triticale grain was processed by cellulolytic enzyme preparations with different composition (producer is Penicillium canescens). During experiment it is found that triticale grain processing by enzymes of cellulase complex leads to an increase in the content of water-soluble pentosans by 36.3 - 39.2%. The total amount of low molecular sugars increased by 3.8 - 10.5 %. Studies show that under the influence of enzymes the microstructure of the triticale grain surface is changing. Microphotographs characterizing grain surface structure alteration in dynamic (every 2 hours) during 10 hours of substrate hydrolysis are shown. It is found that the depth and direction of destruction process for non-starch polysaccharides of grain integument are determined by the composition of the enzyme complex preparation and duration of exposure. It is found, that xylanase involved in the modification of hemicelluloses fiber having both longitudinal and radial orientation. Hydrolysis of non-starch polysaccharides from grain shells led to increase of antioxidant activity. Ferulic acid was identified in alcoholic extract of triticale grain after enzymatic hydrolysis under the influence of complex preparation containing cellulase, xylanase and β-glucanase. Grain processing by independent enzymes containing in complex preparation (xylanase and β-glucanase) shows that more significant role in polysaccharide complex composition and grain surface microstructure alteration belongs to xylanase. Grain processing by independent of cellulolytic enzymes may decrease the strength of pericarp tissue of grain and improved sensory characteristics of the bread.
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Palani Swamy SK, Govindaswamy V. Therapeutical properties of ferulic acid and bioavailability enhancement through feruloyl esterase. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
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Pareyt B, Vanneste J, Brijs K, Delcour JA. The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications. Cereal Chem 2015. [DOI: 10.1094/cchem-03-14-0046-r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Bram Pareyt
- 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
| | - Jacques Vanneste
- 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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25
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Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Molecular modeling and MM-PBSA free energy analysis of endo-1,4-β-xylanase from Ruminococcus albus 8. Int J Mol Sci 2014; 15:17284-303. [PMID: 25264743 PMCID: PMC4227162 DOI: 10.3390/ijms151017284] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/11/2014] [Accepted: 09/15/2014] [Indexed: 11/16/2022] Open
Abstract
Endo-1,4-β-xylanase (EC 3.2.1.8) is the enzyme from Ruminococcus albus 8 (R. albus 8) (Xyn10A), and catalyzes the degradation of arabinoxylan, which is a major cell wall non-starch polysaccharide of cereals. The crystallographic structure of Xyn10A is still unknown. For this reason, we report a computer-assisted homology study conducted to build its three-dimensional structure based on the known sequence of amino acids of this enzyme. In this study, the best similarity was found with the Clostridium thermocellum (C. thermocellum) N-terminal endo-1,4-β-D-xylanase 10 b. Following the 100 ns molecular dynamics (MD) simulation, a reliable model was obtained for further studies. Molecular Mechanics/Poisson-Boltzmann Surface Area (MM-PBSA) methods were used for the substrate xylotetraose having the reactive sugar, which was bound in the -1 subsite of Xyn10A in the 4C1 (chair) and 2SO (skew boat) ground state conformations. According to the simulations and free energy analysis, Xyn10A binds the substrate with the -1 sugar in the 2SO conformation 39.27 kcal·mol(-1) tighter than the substrate with the sugar in the 4C1 conformation. According to the Xyn10A-2SO Xylotetraose (X4(sb) interaction energies, the most important subsite for the substrate binding is subsite -1. The results of this study indicate that the substrate is bound in a skew boat conformation with Xyn10A and the -1 sugar subsite proceeds from the 4C1 conformation through 2SO to the transition state. MM-PBSA free energy analysis indicates that Asn187 and Trp344 in subsite -1 may an important residue for substrate binding. Our findings provide fundamental knowledge that may contribute to further enhancement of enzyme performance through molecular engineering.
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Snelders J, Dornez E, Delcour JA, Courtin CM. Impact of wheat bran derived arabinoxylanoligosaccharides and associated ferulic acid on dough and bread properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7190-7199. [PMID: 24993037 DOI: 10.1021/jf502315g] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1-1.7% caused an increase in dough firmness with increasing AXOS concentration. AXOS with a high FA content (7.2%), on the contrary, resulted in an increase in dough extensibility and a decrease in resistance to extension, similar to that for free FA, when added in levels up to 2%. Higher levels resulted in unmanageable dough. A limited impact on dough gluten network formation was observed. These results suggest that for highly feruloylated AXOS, the FA-mediated dough softening supersedes the firming effect displayed by the carbohydrate moiety of AXOS. The impact of the different AXOS on bread volume, however, was minimal. Furthermore, AXOS in bread were not engaged in covalent cross-linking and significantly increased its antioxidant capacity.
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Affiliation(s)
- Jeroen Snelders
- 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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28
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Pauly A, Pareyt B, Fierens E, Delcour JA. Fermentation affects the composition and foaming properties of the aqueous phase of dough from soft wheat flour. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.11.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Al Balaa B, Wouters J, Dogne S, Rossini C, Schaus JM, Depiereux E, Vandenhaute J, Housen I. Identification, Cloning, and Expression of theScytalidium acidophilumXYL1 Gene Encoding for an Acidophilic Xylanase. Biosci Biotechnol Biochem 2014; 70:269-72. [PMID: 16428847 DOI: 10.1271/bbb.70.269] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
We cloned XYL1, a Scytalidium acidophilum gene encoding for an acidophilic family 11 xylanase. The XYL1p protein was expressed in Pichia pastoris using the pPICZalphaA expression plasmid. The secreted protein was purified by TAXI affinity column chromatography. The purified XYL1p showed an optimum activity at pH 3.2 and 56 degrees C. The Michaelis-Menten constants were determined.
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Affiliation(s)
- Bassam Al Balaa
- Research Unit in Molecular Biology, University of Namur, Namur, Belgium
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Oliveira D, Telis-Romero J, Da-Silva R, Franco C. Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy. Food Chem 2014; 143:139-46. [DOI: 10.1016/j.foodchem.2013.07.103] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 07/03/2013] [Accepted: 07/20/2013] [Indexed: 10/26/2022]
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31
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Li J, Hou GG, Chen Z, Gehring K. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Pauly A, Pareyt B, Lambrecht MA, Fierens E, Delcour JA. Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.03.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Buggenhout J, Brijs K, Delcour JA. Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice. Cereal Chem 2013. [DOI: 10.1094/cchem-02-13-0033-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Joke Buggenhout
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
- Corresponding author. Phone: +32 (0)16321634. Fax: +32 (0)16321997. E-mail:
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 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, B-3001 Heverlee, Belgium
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34
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Driss D, Berrin JG, Juge N, Bhiri F, Ghorbel R, Chaabouni SE. Functional characterization of Penicillium occitanis Pol6 and Penicillium funiculosum GH11 xylanases. Protein Expr Purif 2013; 90:195-201. [DOI: 10.1016/j.pep.2013.06.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 06/05/2013] [Accepted: 06/07/2013] [Indexed: 10/26/2022]
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35
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Li W, Hu H, Wang Q, Brennan CS. Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread. Foods 2013; 2:225-237. [PMID: 28239111 PMCID: PMC5302264 DOI: 10.3390/foods2020225] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2013] [Revised: 04/24/2013] [Accepted: 05/30/2013] [Indexed: 11/16/2022] Open
Abstract
Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm).
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Affiliation(s)
- Weili Li
- Department of Food and Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK.
| | - Hui Hu
- Department of Food and Tourism Management, Manchester Metropolitan University, Manchester, M14 6HR, UK.
| | - Qi Wang
- Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph N1G 5C9, Canada.
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
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36
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Pauly A, Pareyt B, De Brier N, Fierens E, Delcour JA. Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.06.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Waters DM, Jacob F, Titze J, Arendt EK, Zannini E. Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1805-9] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Eugenia Steffolani M, Ribotta PD, Pérez GT, León AE. Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02873.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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39
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Dornez E, Verjans P, Arnaut F, Delcour JA, Courtin CM. Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9553-9562. [PMID: 21806059 DOI: 10.1021/jf201752g] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The bread-improving potential of three psychrophilic xylanases from Pseudoalteromonas haloplanktis TAH3A (XPH), Flavobacterium sp. MSY-2 (rXFH), and unknown bacterial origin (rXyn8) was compared to that of the mesophilic xylanases from Bacillus subtilis (XBS) and Aspergillus aculeatus (XAA). XPH, rXFH, and rXyn8 increased specific bread volumes up to 28%, 18%, and 18%, respectively, while XBS and XAA gave increases of 23% and 12%, respectively. This could be related to their substrate hydrolysis behavior. Xylanases with a high capacity to solubilize water-unextractable arabinoxylan (WU-AX) during mixing, such as XBS and XPH, increased bread volume more than xylanases that mainly solubilized WU-AX during fermentation, such as rXFH, rXyn8, and XAA. Irrespective of their intrinsic bread-improving potential, the dosages needed to increase bread volume to a similar extent were much lower for psychrophilic than for mesophilic xylanases. The xylanase efficiency mainly depended on the enzyme's temperature activity profile and its inhibition sensitivity.
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Affiliation(s)
- Emmie Dornez
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20-bus 2463, B-3001 Leuven, Belgium
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Isolation, purification, and characterization of haloalkaline xylanase from a marine Bacillus pumilus strain, GESF-1. BIOTECHNOL BIOPROC E 2011. [DOI: 10.1007/s12257-010-0116-x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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43
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Selectivity for water-unextractable arabinoxylan and inhibition sensitivity govern the strong bread improving potential of an acidophilic GH11 Aureobasidium pullulans xylanase. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.039] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Simsek S, Zhang Y, Campanella OH. Physicochemical properties of arabinoxlans in refrigerated dough. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.07.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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46
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Rose DJ, Inglett GE, Liu SX. Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:915-924. [PMID: 20355130 DOI: 10.1002/jsfa.3915] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The milling of corn for the production of food constituents results in a number of low-value co-products. Two of the major co-products produced by this operation are corn bran and corn fiber, which currently have low commercial value. This review focuses on current and prospective research surrounding the utilization of corn fiber and corn bran in the production of potentially higher-value food components. Corn bran and corn fiber contain potentially useful components that may be harvested through physical, chemical or enzymatic means for the production of food ingredients or additives, including corn fiber oil, corn fiber gum, cellulosic fiber gels, xylo-oligosaccharides and ferulic acid. Components of corn bran and corn fiber may also be converted to food chemicals such as vanillin and xylitol. Commercialization of processes for the isolation or production of food products from corn bran or corn fiber has been met with numerous technical challenges, therefore further research that improves the production of these components from corn bran or corn fiber is needed.
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Affiliation(s)
- Devin J Rose
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, USDA, ARS, 1815 N University Street, Peoria, IL 61604, USA
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47
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Harholt J, Bach IC, Lind-Bouquin S, Nunan KJ, Madrid SM, Brinch-Pedersen H, Holm PB, Scheller HV. Generation of transgenic wheat (Triticum aestivum L.) accumulating heterologous endo-xylanase or ferulic acid esterase in the endosperm. PLANT BIOTECHNOLOGY JOURNAL 2010; 8:351-62. [PMID: 20102532 DOI: 10.1111/j.1467-7652.2009.00490.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Endo-xylanase (from Bacillus subtilis) or ferulic acid esterase (from Aspergillus niger) were expressed in wheat under the control of the endosperm-specific 1DX5 glutenin promoter. Constructs both with and without the endoplasmic reticulum retention signal (Lys-Asp-Glu-Leu) KDEL were used. Transgenic plants were recovered in all four cases but no qualitative differences could be observed whether KDEL was added or not. Endo-xylanase activity in transgenic grains was increased between two and threefold relative to wild type. The grains were shrivelled and had a 25%-33% decrease in mass. Extensive analysis of the cell walls showed a 10%-15% increase in arabinose to xylose ratio, a 50% increase in the proportion of water-extractable arabinoxylan, and a shift in the MW of the water-extractable arabinoxylan from being mainly larger than 85 kD to being between 2 and 85 kD. Ferulic acid esterase-expressing grains were also shrivelled, and the seed weight was decreased by 20%-50%. No ferulic acid esterase activity could be detected in wild-type grains whereas ferulic acid esterase activity was detected in transgenic lines. The grain cell walls had 15%-40% increase in water-unextractable arabinoxylan and a decrease in monomeric ferulic acid between 13% and 34%. In all the plants, the observed changes are consistent with a plant response that serves to minimize the effect of the heterologously expressed enzymes by increasing arabinoxylan biosynthesis and cross-linking.
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Affiliation(s)
- Jesper Harholt
- Department of Plant Biology and Biotechnology, Laboratory for Molecular Plant Biology, VKR Research Centre Pro-Active Plants, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
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Pareyt B, Bruneel C, Brijs K, Goesaert H, Delcour JA. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:353-360. [PMID: 19924888 DOI: 10.1021/jf902879c] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.
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Affiliation(s)
- Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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49
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Benejam W, Steffolani ME, León AE. Use of enzyme to improve the technological quality of a panettone like baked product. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02019.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Joye IJ, Lagrain B, Delcour JA. Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2009.04.002] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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