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Bojňanská T, Kolesárová A, Čech M, Tančinová D, Urminská D. Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread. Foods 2024; 13:382. [PMID: 38338518 PMCID: PMC10855696 DOI: 10.3390/foods13030382] [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: 12/19/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Formulating basic food to improve its nutritional profile is one potential method for food innovation. One option in formulating basic food such as bread is to supplement flours with specified amounts of non-bakery raw materials with high nutritional benefits. In the research presented here, we studied the influence of the addition of curcumin and quercetin extracts in amounts of 2.5% and 5% to wheat flour (2.5:97.5; 5:95). The analysis of the rheological properties of dough was carried out using a Mixolab 2. A Rheofermentometer F4 was used to assess the dough's fermentation, and a Volscan was used to evaluate the baking trials. The effect of the extracts on the rheological properties of dough was measured and found to be statistically significant, with curcumin shortening both dough development time and dough stability. Doughs made with greater quantities of extract had a greater tendency to early starch retrogradation, which negatively affects the shelf life of the end products. The addition of extracts did not significantly affect either the ability to form gas during fermentation or its retention, which is important because this gas is prerequisite to forming a final product with the required volume and porosity of crumb. Less favourable results were found on sensory evaluation, wherein the trial bread was significantly worse than the control wheat bread. The panel's decision-making might have been influenced by the atypical colour of the bread made with additives, and in case of a trial bread made with quercetin, by a bitter taste. From the technological point of view, the results confirmed that the composite flours prepared with the addition of extracts of curcumin and quercetin in amounts of 2.5% and 5% can be processed according to standard procedures. The final product will be bread with improved nutritional profile and specific sensory properties, specifically an unconventional and attractive colour.
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Affiliation(s)
- Tatiana Bojňanská
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia; (A.K.); (M.Č.)
| | - Anna Kolesárová
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia; (A.K.); (M.Č.)
| | - Matej Čech
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia; (A.K.); (M.Č.)
| | - Dana Tančinová
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia; (D.T.); (D.U.)
| | - Dana Urminská
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia; (D.T.); (D.U.)
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2
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Zhang LL, Li MM, Guan EQ, Yang YL, Zhang TJ, Liu YX, Bian K. Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality. Food Chem 2022; 382:132310. [PMID: 35149463 DOI: 10.1016/j.foodchem.2022.132310] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 12/28/2021] [Accepted: 01/29/2022] [Indexed: 11/17/2022]
Abstract
The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with globulin added were remarkably increased under alkali condition. However, the corresponding enhancement was less significant under salt condition. In dough system, added globulin decreased the protein surface hydrophobicity by 38.71%, implying the enhancement of hydrophobic interactions. Under salt and alkali conditions, added globulin further increased the β-sheets structure by 1.68% and 3.17%, respectively, indicating the enhancement of hydrogen bonds interaction. In addition, disulfide bonds interactions between globulin and gluten have also been demonstrated induced by alkali. The results were accountable for protein network polymerization observed in micro-structures. This paper provides new insights into the structural properties of wheat globulin, and demonstrates the excellent potential to improve noodle processing quality under alkali condition significantly.
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Affiliation(s)
- Li-Li Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Meng-Meng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Er-Qi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yu-Ling Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ting-Jing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yuan-Xiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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3
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ZHANG L, TIAN X, ZENG J, WANG H, GAO H, ZHANG K, WANG M. Changes of moisture distribution and starch properties in fermented dough under subfreezing temperature storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.113821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Wang X, Peng P, Appels R, Tian L, Zou X. Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment. Food Chem 2021; 366:130543. [PMID: 34284193 DOI: 10.1016/j.foodchem.2021.130543] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 07/02/2021] [Accepted: 07/04/2021] [Indexed: 11/04/2022]
Abstract
Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and β-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel β-sheets.
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Affiliation(s)
- Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Rudi Appels
- School of Agriculture and Food, University of Melbourne, Parkville 3010, Australia
| | - Linpei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
| | - Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710162, Shaanxi, China
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5
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Grenier D, Rondeau-Mouro C, Dedey KB, Morel MH, Lucas T. Gas cell opening in bread dough during baking. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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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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7
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Espinosa‐Ramírez J, Rosell CM, Serna‐Saldivar SO, Pérez‐Carrillo E. Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol. Cereal Chem 2020. [DOI: 10.1002/cche.10267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Johanan Espinosa‐Ramírez
- Centro de Biotecnología FEMSA Escuela de Ingeniería y Ciencias Tecnológico de Monterrey Monterrey Mexico
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA) CSIC Valencia Spain
| | - Sergio O. Serna‐Saldivar
- Centro de Biotecnología FEMSA Escuela de Ingeniería y Ciencias Tecnológico de Monterrey Monterrey Mexico
| | - Esther Pérez‐Carrillo
- Centro de Biotecnología FEMSA Escuela de Ingeniería y Ciencias Tecnológico de Monterrey Monterrey Mexico
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8
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Singh N, Gujral HS, Katyal M, Sharma B. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness. Journal of Food Science and Technology 2019; 56:2679-2686. [PMID: 31168150 DOI: 10.1007/s13197-019-03756-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2019] [Accepted: 03/26/2019] [Indexed: 12/14/2022]
Abstract
Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties.
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Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Mehak Katyal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Bharati Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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9
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Moza J, Gujral HS. Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jin CY, Xu D, Zeng FK, Zhao YC, Yang YC, Gao GQ, Wen GH, Liu G. A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0127] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractA simple method called low-temperature vacuum drying (LTVD) was used to produce a novel dehydrated potato flour called raw dehydrated potato flour (RDPF). Preparing RDPF by LTVD at 60°C, 70°C and 80°C in both slice and dice shape was investigated. Potato samples in dice shape are easier dehydrating than in slice shape, the starch granules of RDPF maintain ellipsoid shape as the native potato starch. The best temperature of LTVD to prepare the RDPF is around 70°C according to CIE chromaticity results. Dehydrate at 60°C in dice shape, 88.37% of the trypsin inhibitor activity of the fresh potato is maintained. The Mixolab curve shows that the RDPF has some similar rheological properties of the wheat flour. Protein undenatured, starch ungelatinized, with the high performance of processing properties, RDPF has a number of potential applications in the potato staple food manufacture.
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11
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Boukid F, Mejri M, Pellegrini N, Sforza S, Prandi B. How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties. Compr Rev Food Sci Food Saf 2017; 16:797-807. [DOI: 10.1111/1541-4337.12288] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Fatma Boukid
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Mondher Mejri
- Plant Protection and Improvement Laboratory, Center of Biotechnology of Sfax; Univ. of Sfax; Tunisia
| | - Nicoletta Pellegrini
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
- Food Quality Design Group; Wageningen Univ.; PO Box 8129 Wageningen The Netherlands
| | - Stefano Sforza
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
| | - Barbara Prandi
- Food and Drug Dept.; Univ. di Parma; Parco Area delle Scienze 27/A 43124 Parma Italy
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12
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Dewaest M, Villemejane C, Berland S, Michon C, Verel A, Morel MH. Changes in protein size distribution during wheat flour cake processing. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.036] [Citation(s) in RCA: 15] [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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13
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Lin Y, Cheng Y, Li J, Miller JD, Liu J, Wang X. Biocompatible and biodegradable solid polymer electrolytes for high voltage and high temperature lithium batteries. RSC Adv 2017. [DOI: 10.1039/c7ra01601h] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Wheat flour modified solid polymer electrolytes were synthesized and used in high safety and long cycling lithium batteries.
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Affiliation(s)
- Yue Lin
- School of Metallurgy and Environment
- Central South University
- Changsha
- China
| | - Yun Cheng
- School of Metallurgy and Environment
- Central South University
- Changsha
- China
| | - Jie Li
- School of Metallurgy and Environment
- Central South University
- Changsha
- China
| | - Jan D. Miller
- Department of Metallurgical Engineering
- University of Utah
- Salt Lake City
- USA
| | - Jin Liu
- School of Metallurgy and Environment
- Central South University
- Changsha
- China
| | - Xuming Wang
- Department of Metallurgical Engineering
- University of Utah
- Salt Lake City
- USA
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14
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Alghabari F, Ihsan MZ, Khaliq A, Hussain S, Daur I, Fahad S, Nasim W. Gibberellin-sensitive Rht alleles confer tolerance to heat and drought stresses in wheat at booting stage. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.01.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Živančev DR, Torbica AM, Tomić JM, Janić Hajnal EP, Belović MM, Mastilović JS, Kevrešan ŽS. Effect of Climate Change on Wheat Quality and HMW Glutenin Subunit Composition in the Pannonian Plain. Cereal Chem 2016. [DOI: 10.1094/cchem-05-15-0101-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dragan R. Živančev
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra M. Torbica
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena M. Tomić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Elizabet P. Janić Hajnal
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miona M. Belović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jasna S. Mastilović
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Žarko S. Kevrešan
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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17
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Banu I, Aprodu I. Association of physicochemical with technological properties of wheat. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12816] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iuliana Banu
- Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; Domnească Street 111 800201 Galati Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering; Dunarea de Jos University of Galati; Domnească Street 111 800201 Galati Romania
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18
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Thanhaeuser SM, Wieser H, Koehler P. Spectrophotometric and fluorimetric quantitation of quality-related protein fractions of wheat flour. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.12.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Gil-Humanes J, Pistón F, Barro F, Rosell CM. The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing. PLoS One 2014; 9:e91931. [PMID: 24633046 PMCID: PMC3954839 DOI: 10.1371/journal.pone.0091931] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2013] [Accepted: 02/17/2014] [Indexed: 11/19/2022] Open
Abstract
Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin). The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.
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Affiliation(s)
| | | | | | - Cristina M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
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20
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Posner ES, Chew-Guevara AA, Mitre-Dieste M, Perez-Carrillo E, Heredia-Olea E, Wilson JD, Serna-Saldivar SO. Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production. Cereal Chem 2014. [DOI: 10.1094/cchem-05-13-0102-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Ana A. Chew-Guevara
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | | | - Esther Perez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Erick Heredia-Olea
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
| | - Jeff D. Wilson
- USDA/ARS, Center for Grain and Animal Health Research, Grain Quality and Structure Research Unit, Manhattan, KS, U.S.A
| | - Sergio O. Serna-Saldivar
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849, Monterrey, N.L., Mexico
- Corresponding author. Phone: +52-8183284322. Fax: +52-8183284262. E-mail:
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