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Jedrzejczyk MA, Madelat N, Wouters B, Smeets H, Wolters M, Stepanova SA, Vangeel T, Van Aelst K, Van den Bosch S, Van Aelst J, Polizzi V, Servaes K, Vanbroekhoven K, Lagrain B, Sels BF, Terryn H, Bernaerts KV. Preparation of Renewable Thiol‐yne “Click” Networks Based on Fractionated Lignin for Anticorrosive Protective Films Applications. MACROMOL CHEM PHYS 2022. [DOI: 10.1002/macp.202100461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Monika A. Jedrzejczyk
- Maastricht University Faculty of Science and Engineering Aachen‐Maastricht Institute for Biobased Materials (AMIBM) Sustainable Polymer Synthesis Group Brightlands Chemelot Campus Urmonderbaan 22, 6167 RD Geleen The Netherlands
| | - Negin Madelat
- Vrije Universiteit Brussel Research Group Electrochemical and Surface Engineering Pleinlaan 2, 1050 Brussels Belgium
| | - Benny Wouters
- Vrije Universiteit Brussel Research Group Electrochemical and Surface Engineering Pleinlaan 2, 1050 Brussels Belgium
| | - Hans Smeets
- Zuyd University of Applied Science Research Centre Material Sciences Nieuw Eyckholt 300, 6419 DJ Heerlen The Netherlands
| | - Maartje Wolters
- Zuyd University of Applied Science Research Centre Material Sciences Nieuw Eyckholt 300, 6419 DJ Heerlen The Netherlands
| | - Svetlana A. Stepanova
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Thijs Vangeel
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Korneel Van Aelst
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Sander Van den Bosch
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Joost Van Aelst
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Viviana Polizzi
- Flemish Institute for Technological Research – VITO Separation and Conversion Technology Boeretang 200, 2400 Mol Belgium
| | - Kelly Servaes
- Flemish Institute for Technological Research – VITO Separation and Conversion Technology Boeretang 200, 2400 Mol Belgium
| | - Karolien Vanbroekhoven
- Flemish Institute for Technological Research – VITO Separation and Conversion Technology Boeretang 200, 2400 Mol Belgium
| | - Bert Lagrain
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Bert F. Sels
- KU Leuven Center for Sustainable Catalysis and Engineering Celestijnenlaan 200F Heverlee 3001 Belgium
| | - Herman Terryn
- Vrije Universiteit Brussel Research Group Electrochemical and Surface Engineering Pleinlaan 2, 1050 Brussels Belgium
| | - Katrien V. Bernaerts
- Maastricht University Faculty of Science and Engineering Aachen‐Maastricht Institute for Biobased Materials (AMIBM) Sustainable Polymer Synthesis Group Brightlands Chemelot Campus Urmonderbaan 22, 6167 RD Geleen The Netherlands
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Liao Y, Koelewijn SF, Van den Bossche G, Van Aelst J, Van den Bosch S, Renders T, Navare K, Nicolaï T, Van Aelst K, Maesen M, Matsushima H, Thevelein JM, Van Acker K, Lagrain B, Verboekend D, Sels BF. A sustainable wood biorefinery for low–carbon footprint chemicals production. Science 2020; 367:1385-1390. [DOI: 10.1126/science.aau1567] [Citation(s) in RCA: 354] [Impact Index Per Article: 88.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/17/2019] [Accepted: 02/04/2020] [Indexed: 01/05/2023]
Abstract
The profitability and sustainability of future biorefineries are dependent on efficient feedstock use. Therefore, it is essential to valorize lignin when using wood. We have developed an integrated biorefinery that converts 78 weight % (wt %) of birch into xylochemicals. Reductive catalytic fractionation of the wood produces a carbohydrate pulp amenable to bioethanol production and a lignin oil. After extraction of the lignin oil, the crude, unseparated mixture of phenolic monomers is catalytically funneled into 20 wt % of phenol and 9 wt % of propylene (on the basis of lignin weight) by gas-phase hydroprocessing and dealkylation; the residual phenolic oligomers (30 wt %) are used in printing ink as replacements for controversial para-nonylphenol. A techno-economic analysis predicts an economically competitive production process, and a life-cycle assessment estimates a lower carbon dioxide footprint relative to that of fossil-based production.
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Affiliation(s)
- Yuhe Liao
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Steven-Friso Koelewijn
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Gil Van den Bossche
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Joost Van Aelst
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Sander Van den Bosch
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Tom Renders
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Kranti Navare
- Department of Materials Engineering, KU Leuven, Kasteelpark Arenberg 44, 3001 Leuven, Belgium
| | - Thomas Nicolaï
- Laboratory of Molecular Cell Biology, KU Leuven, and Center for Microbiology, VIB, Kasteelpark Arenberg 31, 3001 Heverlee, Belgium
| | - Korneel Van Aelst
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Maarten Maesen
- Lawter bvba, Ketenislaan 1C, Haven 1520, 9130 Kallo, Belgium
| | | | - Johan M. Thevelein
- Laboratory of Molecular Cell Biology, KU Leuven, and Center for Microbiology, VIB, Kasteelpark Arenberg 31, 3001 Heverlee, Belgium
| | - Karel Van Acker
- Department of Materials Engineering, KU Leuven, Kasteelpark Arenberg 44, 3001 Leuven, Belgium
- Center for Economics and Corporate Sustainability, KU Leuven, Warmoesberg 26, 1000 Brussels, Belgium
| | - Bert Lagrain
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Danny Verboekend
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
| | - Bert F. Sels
- Center for Sustainable Catalysis and Engineering, KU Leuven, Celestijnenlaan 200F, 3001 Heverlee, Belgium
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Van Den Noortgate H, Lagrain B, Wenseleers T, Martens JA. Analysis of Cuticular Lipids of the Pharaoh Ant ( Monomorium pharaonis) and Their Selective Adsorption on Insecticidal Zeolite Powders. Int J Mol Sci 2018; 19:ijms19092797. [PMID: 30227639 PMCID: PMC6165539 DOI: 10.3390/ijms19092797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 09/11/2018] [Accepted: 09/12/2018] [Indexed: 11/16/2022] Open
Abstract
The pharaoh ant is a notorious and hard to eradicate pest, which poses a threat in hospitals, spreading pathogens and contaminating sterile equipment. When applied on ants, zeolites adsorb part of their epicuticular wax layer. The ants are then vulnerable to desiccation, since this layer regulates water exchange. We analyzed the chemical composition of this wax layer using GC-MS (Gas Chromatography-Mass Spectrometry). A hexane wash of M. pharaonis foragers resulted in the identification of 53 components, four of which were not previously defined in Monomorium species. Selective adsorption of specific compounds on zeolites assisted in the identification of compounds which could not be separated on the GC column and allowed for the identification of three additional compounds. Zeolites show different affinities for the wax compounds depending on pore structure and chemical composition. Selective adsorption of alkanes on zeolites is also investigated in the fields of refinery processes and catalysis. Pore mouth and key lock adsorption mechanisms and selectivity according to molecular weight and branching, investigated in these fields, are also involved in adsorption processes of epicuticular waxes. The insecticidal activity of a zeolite is related to adsorption selectivity rather than capacity. One of the best adsorbing zeolites showed limited insecticidal activity and can be considered as a non-lethal alternative for epicuticular wax sampling.
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Affiliation(s)
- Heleen Van Den Noortgate
- Centre for Surface Chemistry and Catalysis, KU Leuven, Celestijnenlaan 200F, Box 2461, 3001 Heverlee, Belgium.
| | - Bert Lagrain
- Centre for Surface Chemistry and Catalysis, KU Leuven, Celestijnenlaan 200F, Box 2461, 3001 Heverlee, Belgium.
| | - Tom Wenseleers
- Lab of Socio-Ecology & Social Evolution, KU Leuven, 3000 Leuven, Belgium.
| | - Johan A Martens
- Centre for Surface Chemistry and Catalysis, KU Leuven, Celestijnenlaan 200F, Box 2461, 3001 Heverlee, Belgium.
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Van Den Noortgate H, Lagrain B, Pulinthanathu Sree S, Kerkhofs S, Wenseleers T, Martens JA. Material properties determining the insecticidal activity of highly divided porous materials on the pharaoh ant (Monomorium pharaonis). Pest Manag Sci 2018; 74:1374-1385. [PMID: 29194922 DOI: 10.1002/ps.4814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 11/22/2017] [Accepted: 11/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Historically, inert insecticidal powders such as diatomaceous earth were researched for pest management applications, and it was revealed that these types of powders killed insects by desiccation. However, data on the critical material properties that affect their efficacy are sparse. The present study investigated the insecticidal effect of powdered materials on the pharaoh ant, a notorious domestic pest. RESULTS The insecticidal activity of 24 porous materials was tested. Eight of these materials performed better than the benchmark, diatomaceous earth. Zeolite Y and carbon black II performed best, inducing 50% mortality within 40 and 55 minutes, respectively. Statistical analysis of seven material properties revealed that macroporous surface area and Brunauer-Emmett-Teller (BET) specific surface area were most predictive of insecticidal activity. For zeolites and ordered mesoporous silica materials, the most important parameters were, respectively, BET and large mesopore surface area. Finally, gas chromatography-mass spectrometry (GC-MS) analysis confirmed the adsorption of epicuticular hydrocarbons onto the zeolite powders. CONCLUSION This study shows clear potential for the use of environmentally friendly, inert porous materials as insecticides against the pharaoh ant and identified the key material properties influencing insecticidal activity. The GC-MS data support the hypothesis that the mortality was caused by the removal of the protective epicuticular hydrocarbons. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Bert Lagrain
- Centre for Surface Chemistry and Catalysis, KU Leuven, Heverlee, Belgium
| | | | - Stef Kerkhofs
- Centre for Surface Chemistry and Catalysis, KU Leuven, Heverlee, Belgium
| | - Tom Wenseleers
- Laboratory of Socio-ecology & Social Evolution, KU Leuven, Leuven, Belgium
| | - Johan A Martens
- Centre for Surface Chemistry and Catalysis, KU Leuven, Heverlee, Belgium
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Jonckheere D, Steele JA, Claes B, Bueken B, Claes L, Lagrain B, Roeffaers MBJ, De Vos DE. Adsorption and Separation of Aromatic Amino Acids from Aqueous Solutions Using Metal-Organic Frameworks. ACS Appl Mater Interfaces 2017; 9:30064-30073. [PMID: 28782925 DOI: 10.1021/acsami.7b09175] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Metal-organic frameworks (MOFs) are investigated for the adsorption of aromatic amino acids l-phenylalanine (l-Phe), l-tryptophan (l-Trp), and l-tyrosine (l-Tyr) from aqueous solutions. After screening a range of water-stable MOFs, the hydrophobic Zr-MOF MIL-140C emerged as the best performing material, exhibiting uptakes of 15 wt % for l-Trp and 20 wt % for l-Phe. These uptakes are 5-10 wt % higher than those of large-pore zeolites Beta and Y. Both single-compound and competitive adsorption isotherms for l-Phe and l-Trp were experimentally obtained at the natural pH of these amino acid mixtures (pH 6.5-7) without additional pH modification. We find that the hydrophobic nature of MIL-140C and the capacity of l-Trp to form hydrogen bonds favor the uptake of l-Trp with its larger indole moiety compared to the smaller phenyl side group of l-Phe. On the basis of literature and vibrational analysis, observations of hydrogen-bonded l-Trp within the MIL-140C framework are evidenced by red- and blue-shifted -NH vibrations (3400 cm-1) in Fourier transform infrared spectroscopy, which were attributed to types N-Hl-Trp···πMIL-140C and N-Hl-Trp···OMIL-140C, respectively. MIL-140C is shown to be recycled at least three times for both aromatic amino acids without any loss of adsorption capacity, separation performance, or crystallinity. Desorption of aromatic amino acids proceeds easily in aqueous ethanol. Substantial coadsorption of negatively charged amino acids l-glutamate and l-aspartate (l-Glu and l-Asp) was observed from a model solution for wheat straw protein hydrolysate at pH 4.3. On the basis of these results, we conclude that MIL-140C is an interesting material for the recovery of essential aromatic amino acids l-Tyr, l-Phe, and l-Trp and of l-Glu and l-Asp from waste protein hydrolysates.
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Affiliation(s)
- Dries Jonckheere
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Julian A Steele
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Birgit Claes
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Bart Bueken
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Laurens Claes
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Bert Lagrain
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Maarten B J Roeffaers
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
| | - Dirk E De Vos
- Department of Microbial and Molecular Systems, Centre for Surface Chemistry and Catalysis (COK), Leuven Chem&Tech, KU Leuven , Celestijnenlaan 200F, Postbox 2461, 3001 Leuven, Belgium
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Wouters AGB, Rombouts I, Lagrain B, Delcour JA. Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food. J Sci Food Agric 2016; 96:757-763. [PMID: 25704643 DOI: 10.1002/jsfa.7143] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 01/30/2015] [Accepted: 02/15/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND There is a growing interest in texturally and nutritionally satisfying vegetable alternatives to meat. Wheat gluten proteins have unique functional properties but a poor nutritional value in comparison to animal proteins. This study investigated the potential of egg white and bovine milk casein with well-balanced amino acid composition to increase the quality of wheat gluten-based protein-rich foods. RESULTS Heating a wheat gluten (51.4 g)-water (100.0 mL) blend for 120 min at 100 °C increased its firmness less than heating a wheat gluten (33.0 g)-freeze-dried egg white (16.8 g)-water (100.0 mL) blend. In contrast, the addition of casein to the gluten-water blend negatively impacted firmness after heating. Firmness was correlated with loss of protein extractability in sodium dodecyl sulfate containing medium during heating, which was higher with egg white than with casein. Even more, heat-induced polymerization of the gluten-water blend with egg white but not with casein was greater than expected from the losses in extractability of gluten and egg white on their own. CONCLUSION Structure formation was favored by mixing gluten with egg white but not with casein. These observations were linked to the intrinsic polymerization behavior of egg white and casein, but also to their interaction with gluten. Thus not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods.
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Affiliation(s)
- Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001, Leuven, Belgium
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Rombouts I, Lagrain B, Scherf KA, Lambrecht MA, Koehler P, Delcour JA. Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Sci Rep 2015; 5:15589. [PMID: 26515937 PMCID: PMC4626767 DOI: 10.1038/srep15589] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Rombouts I, Lagrain B, Scherf KA, Koehler P, Delcour JA. Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Sci Rep 2015; 5:12210. [PMID: 26193081 PMCID: PMC4507448 DOI: 10.1038/srep12210] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 06/18/2015] [Indexed: 12/28/2022] Open
Abstract
Thermolysin hydrolyzates of freshly isolated, extensively stored (6 years, 6 °C, dry) and heated (60 min, 90 °C, in excess water) bovine serum albumin (BSA) samples were analyzed with liquid chromatography (LC) electrospray ionization (ESI) tandem mass spectrometry (MS/MS) using alternating electron-transfer dissociation (ETD) and collision-induced dissociation (CID). The positions of disulfide bonds and free thiol groups in the different samples were compared to those deduced from the crystal structure of native BSA. Results revealed non-enzymatic posttranslational modifications of cysteine during isolation, extensive dry storage, and heating. Heat-induced extractability loss of BSA was linked to the impact of protein unfolding on the involvement of specific cysteine residues in intermolecular and intramolecular thiol-disulfide interchange and thiol oxidation reactions. The here developed approach holds promise for exploring disulfide bond formation and reshuffling in various proteins under conditions relevant for chemical, biochemical, pharmaceutical and food processing.
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
| | - Katharina A. Scherf
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straβe 34, D-85354 Freising, Germany
| | - Peter Koehler
- Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straβe 34, D-85354 Freising, Germany
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, box 2463, B-3001 Leuven, Belgium
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Claes L, Matthessen R, Rombouts I, Stassen I, De Baerdemaeker T, Depla D, Delcour JA, Lagrain B, De Vos DE. Bio-based nitriles from the heterogeneously catalyzed oxidative decarboxylation of amino acids. ChemSusChem 2015; 8:345-352. [PMID: 25470619 DOI: 10.1002/cssc.201402801] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 10/21/2014] [Indexed: 06/04/2023]
Abstract
The oxidative decarboxylation of amino acids to nitriles was achieved in aqueous solution by in situ halide oxidation using catalytic amounts of tungstate exchanged on a [Ni,Al] layered double hydroxide (LDH), NH4 Br, and H2 O2 as the terminal oxidant. Both halide oxidation and oxidative decarboxylation were facilitated by proximity effects between the reactants and the LDH catalyst. A wide range of amino acids was converted with high yields, often >90 %. The nitrile selectivity was excellent, and the system is compatible with amide, alcohol, and in particular carboxylic acid, amine, and guanidine functional groups after appropriate neutralization. This heterogeneous catalytic system was applied successfully to convert a protein-rich byproduct from the starch industry into useful bio-based N-containing chemicals.
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Affiliation(s)
- Laurens Claes
- Centre for Surface Chemistry and Catalysis, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 23, 3001 Heverlee (Belgium)
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Claes L, Verduyckt J, Stassen I, Lagrain B, De Vos DE. Ruthenium-catalyzed aerobic oxidative decarboxylation of amino acids: a green, zero-waste route to biobased nitriles. Chem Commun (Camb) 2015; 51:6528-31. [DOI: 10.1039/c5cc00181a] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The oxidative decarboxylation of amino acids into biobased nitriles was performed using molecular oxygen and a supported ruthenium hydroxide-based catalyst. A range of amino acids was successfully oxidized in a salt-free aqueous system under mild conditions.
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Affiliation(s)
- Laurens Claes
- Centre for Surface Chemistry and Catalysis
- Department of Microbial and Molecular Systems
- KU Leuven – University of Leuven
- 3001 Heverlee
- Belgium
| | - Jasper Verduyckt
- Centre for Surface Chemistry and Catalysis
- Department of Microbial and Molecular Systems
- KU Leuven – University of Leuven
- 3001 Heverlee
- Belgium
| | - Ivo Stassen
- Centre for Surface Chemistry and Catalysis
- Department of Microbial and Molecular Systems
- KU Leuven – University of Leuven
- 3001 Heverlee
- Belgium
| | - Bert Lagrain
- Centre for Surface Chemistry and Catalysis
- Department of Microbial and Molecular Systems
- KU Leuven – University of Leuven
- 3001 Heverlee
- Belgium
| | - Dirk E. De Vos
- Centre for Surface Chemistry and Catalysis
- Department of Microbial and Molecular Systems
- KU Leuven – University of Leuven
- 3001 Heverlee
- Belgium
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Rombouts I, Jansens KJ, Lagrain B, Delcour JA, Zhu KX. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.09.003] [Citation(s) in RCA: 87] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Jansens KJA, Bruyninckx K, Redant L, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Importance of crosslinking and disulfide bridge reduction for the mechanical properties of rigid wheat gluten bioplastics compression molded with thiol and/or disulfide functionalized additives. J Appl Polym Sci 2014. [DOI: 10.1002/app.41160] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Koen J. A. Jansens
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Kevin Bruyninckx
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
| | - Lore Redant
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
| | - Bart Goderis
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
- Leuven Material Research Centre (Leuven-MRC); KU Leuven
| | - Mario Smet
- Polymer Chemistry and Materials Division; Chemistry Department, KU Leuven Celestijnenlaan 200FB-3001 Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; KU Leuven Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven Belgium
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Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Importance of thiol-functionalized molecules for the structure and properties of compression-molded glassy wheat gluten bioplastics. J Agric Food Chem 2013; 61:10516-10524. [PMID: 24131364 DOI: 10.1021/jf403543y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
High-temperature compression molding of wheat gluten at low water levels yields a rigid plastic-like material. We performed a systematic study to determine the effect of additives with multiple thiol (SH) groups on gluten network formation during processing and investigate the impact of the resulting gluten network on the mechanical properties of the glassy end product. To this end, a fraction of the hydroxyl groups of different polyols was converted into SH functionalities by esterifying with 3-mercaptopropionic acid (MPA). The monofunctional additive MPA was evaluated as well. During low-temperature mixing SH-containing additives decreased the gluten molecular weight, whereas protein cross-linking occurred during high-temperature compression molding. The extent of both processes depended on the molecular architecture of the additives and their concentration. After molding, the material strength and failure strain increased without affecting the modulus, provided the additive concentration was low. The strength decreased again at too high concentrations for polyols with low SH functionalization. Attributing these effects solely to the interplay of plasticization and the SH-facilitated introduction of cross-links is inadequate, since an improvement in both strength and failure strain was also observed in the presence of high levels of MPA. It is hypothesized that, regardless of the molecular structure of the additive, the presence of SH-containing groups induces conformational changes which contribute to the mechanical properties of glassy gluten materials.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Jansens KJA, Lagrain B, Brijs K, Goderis B, Smet M, Delcour JA. Impact of acid and alkaline pretreatments on the molecular network of wheat gluten and on the mechanical properties of compression-molded glassy wheat gluten bioplastics. J Agric Food Chem 2013; 61:9393-9400. [PMID: 24016229 DOI: 10.1021/jf403156c] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing gluten with acid/alkali in 70% ethanol at ambient temperature for 16 h followed by ethanol removal, freeze-drying, and compression molding at 130 and 150 °C on network formation and on types of cross-links formed. Alkaline pretreatment (0-100 mmol/L sodium hydroxide or 25 mmol/L potassium hydroxide) strongly affected gluten cross-linking, whereas acid pretreatment (0-25 mmol/L sulfuric acid or 25 mmol/L hydrochloric acid) had limited effect on the gluten network. Molded alkaline-treated gluten showed enhanced cross-linking but also degradation when treated with high alkali concentrations, whereas acid treatment reduced gluten cross-linking. β-Elimination of cystine and lanthionine formation occurred more pronouncedly at higher alkali concentrations. In contrast, formation of disulfide and nondisulfide cross-links during molding was hindered in acid-pretreated gluten. Bioplastic strength was higher for alkali than for acid-pretreated samples, whereas the flexural modulus was only slightly affected by either alkaline or acid pretreatment. Apparently, the ratio of disulfide to nondisulfide cross-links did not affect the mechanical properties of rigid gluten materials.
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Affiliation(s)
- Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry, KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Bosmans GM, Lagrain B, Fierens E, Delcour JA. Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread. J Agric Food Chem 2013; 61:6525-6532. [PMID: 23777249 DOI: 10.1021/jf402021g] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
When Bacillus stearothermophilus α-amylase (BStA), Pseudomonas saccharophila α-amylase (PSA), or Bacillus subtilis α-amylase (BSuA) was added to a bread recipe to impact bread firming, amylose crystal formation was facilitated, leading to lower initial crumb resilience. Bread loaves that best retained their quality were those obtained when BStA was used. The enzyme hindered formation of an extended starch network, resulting in less water immobilization and smaller changes in crumb firmness and resilience. BSuA led to extensive degradation of the starch network during bread storage with release of immobilized water, eventually resulting in partial structure collapse and poor crumb resilience. The most important effect of PSA was an increased bread volume, resulting in smaller changes in crumb firmness and resilience. A negative linear relation was found between NMR proton mobilities of water and biopolymers in the crumb and crumb firmness. The slope of that relation gave an indication of the strength of the starch network.
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Affiliation(s)
- Geertrui M Bosmans
- 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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Bosmans GM, Lagrain B, Ooms N, Fierens E, Delcour JA. Biopolymer interactions, water dynamics, and bread crumb firming. J Agric Food Chem 2013; 61:4646-4654. [PMID: 23631677 DOI: 10.1021/jf4010466] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
To establish the relationship between biopolymer interactions, water dynamics, and crumb texture evolution in time, proton mobilities in starch and gluten model systems and bread were investigated with NMR relaxometry. Amylopectin recrystallization was observed as an increased amount of fast-relaxing protons, while network strengthening and changes in water levels were noted as a reduced mobility and amount, respectively, of slowly relaxing protons. Amylopectin recrystallization strengthened the starch network with concomitant inclusion of water and increased crumb firmness, especially at the beginning of storage. The inclusion of water and the thermodynamic immiscibility of starch and gluten resulted in local gluten dehydration during bread storage. Moisture migration from crumb to crust further reduced the level of plasticizing water of the biopolymer networks and contributed to crumb firmness at longer storage times. Finally, we noted a negative relationship between the mobility of slowly relaxing protons of crumb polymers and crumb firmness.
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Affiliation(s)
- 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.
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Lagrain B, Brunnbauer M, Rombouts I, Koehler P. Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry. PLoS One 2013; 8:e58682. [PMID: 23520527 PMCID: PMC3592795 DOI: 10.1371/journal.pone.0058682] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2012] [Accepted: 02/05/2013] [Indexed: 11/25/2022] Open
Abstract
The present paper describes a method for the identification of intact high molecular weight glutenin subunits (HMW-GS), the quality determining proteins from the wheat storage proteome. The method includes isolation of HMW-GS from wheat flour, further separation of HMW-GS by reversed-phase high-performance liquid chromatography (RP-HPLC), and their subsequent molecular identification with electrospray ionization mass spectrometry using a quadrupole-time-of-flight mass analyzer. For HMW-GS isolation, wheat proteins were reduced and extracted from flour with 50% 1-propanol containing 1% dithiothreitol. HMW-GS were then selectively precipitated from the protein mixture by adjusting the 1-propanol concentration to 60%. The composition of the precipitated proteins was first evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with Coomassie staining and RP-HPLC with ultraviolet detection. Besides HMW-GS (≥65%), the isolated proteins mainly contained ω5-gliadins. Secondly, the isolated protein fraction was analyzed by liquid chromatography-mass spectrometry. Optimal chromatographic separation of HMW-GS from the other proteins in the isolated fraction was obtained when the mobile phase contained 0.1% trifluoroacetic acid as ion-pairing agent. Individual HMW-GS were then identified by determining their molecular masses from the high-resolution mass spectra and comparing these with theoretical masses calculated from amino acid sequences. Using formic acid instead of trifluoroacetic acid in the mobile phase increased protein peak intensities in the base peak mass chromatogram. This allowed the detection of even traces of other wheat proteins than HMW-GS in the isolated fraction, but the chromatographic separation was inferior with a major overlap between the elution ranges of HMW-GS and ω-gliadins. Overall, the described method allows a rapid assessment of wheat quality through the direct determination of the HMW-GS composition and offers a basis for further top-down proteomics of individual HMW-GS and the entire wheat glutenin fraction.
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Affiliation(s)
- Bert Lagrain
- German Research Center for Food Chemistry, Freising, Germany.
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Rombouts I, Lagrain B, Brunnbauer M, Delcour JA, Koehler P. Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry. Sci Rep 2013; 3:2279. [PMID: 23880742 PMCID: PMC3721084 DOI: 10.1038/srep02279] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2013] [Accepted: 07/09/2013] [Indexed: 11/22/2022] Open
Abstract
The concentration and composition of wheat gluten proteins and the presence, concentration and location of cysteine residues therein are important for wheat flour quality. However, it is difficult to identify gluten proteins, as they are an extremely polymorphic mixture of prolamins. We here present methods for cysteine labeling of wheat prolamins with 4-vinylpyridine (4-VP) and iodoacetamide (IDAM) which, as compared to label-free analysis, substantially improve identification of cysteine-containing peptides in enzymic prolamin digests by electrospray ionization--tandem mass spectrometry. Both chymotrypsin and thermolysin yielded cysteine-containing peptides from different gluten proteins, but more proteins could be identified after chymotryptic digestion. In addition, to the best of our knowledge, we were the first to label prolamins with isotope coded affinity tags (ICAT), which are commonly used for quantitative proteomics. However, more peptides were detected after labeling gluten proteins with 4-VP and IDAM than with ICAT.
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Affiliation(s)
- Ine Rombouts
- German Research Center for Food Chemistry, Leibniz Institute, Lise-Meitner-Strasse 34, D-85354 Freising, Germany.
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Lagrain B, Rombouts I, Wieser H, Delcour JA, Koehler P. A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rombouts I, Lagrain B, Delcour JA. Heat-induced cross-linking and degradation of wheat gluten, serum albumin, and mixtures thereof. J Agric Food Chem 2012; 60:10133-10140. [PMID: 22950662 DOI: 10.1021/jf3024672] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Some wheat-based food systems, such as cakes, cookies, and egg noodles, contain mixtures of animal and plant (gluten) proteins and are processed under (mildly) alkaline conditions. Although changes in these proteins during processing can affect end product quality, they have seldom been studied. This study investigated protein cross-linking and degradation during heating (0-120 min, pH 8.0, 50-130 °C) of (mixtures of) wheat gluten and bovine serum albumin (BSA). The decrease in protein extractabilities in sodium dodecyl sulfate containing buffer under (non)reducing conditions and the levels of (cross-linked) amino acids were measured. No indications for polymerization at 50 °C were found. Below 100 °C, BSA polymerized more readily than wheat gluten. Above 100 °C, the opposite was observed. The kinetics of heat-induced polymerization of a 1:1 gluten-BSA mixture were similar to that of isolated gluten, implying that gluten decelerated BSA denaturation. Severe heating (130 °C, >15 min) induced degradation reactions in gluten but not in BSA. At all conditions used in this study, disulfide (SS) bonds contributed to the extractability loss. In addition, above 110 °C, β-elimination of cystine led to non-SS cross-links. Intramolecular SS bonds more often transformed in intermolecular non-SS bonds in BSA than in gluten.
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Affiliation(s)
- Ine Rombouts
- 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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Affiliation(s)
- I. Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium
| | - B. Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium
| | - K. Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium
| | - J. A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium
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Duyvejonck AE, Lagrain B, Dornez E, Delcour JA, Courtin CM. Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems. J Agric Food Chem 2012; 60:5461-5470. [PMID: 22553963 DOI: 10.1021/jf3008508] [Citation(s) in RCA: 132] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.
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Affiliation(s)
- Geertrui M Bosmans
- 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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Lagrain B, Wilderjans E, Glorieux C, Delcour JA. Importance of Gluten and Starch for Structural and Textural Properties of Crumb from Fresh and Stored Bread. FOOD BIOPHYS 2012. [DOI: 10.1007/s11483-012-9255-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B. Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products. Annu Rev Food Sci Technol 2012; 3:469-92. [DOI: 10.1146/annurev-food-022811-101303] [Citation(s) in RCA: 311] [Impact Index Per Article: 25.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Iris J. Joye
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Edith Wilderjans
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Center (LFoRCe), Katholieke Universiteit Leuven, B-3001 Leuven, Belgium; , , , , ,
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Rombouts I, Lagrain B, Lamberts L, Celus I, Brijs K, Delcour JA. Wheat gluten amino acid analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. Methods Mol Biol 2012; 828:329-337. [PMID: 22125156 DOI: 10.1007/978-1-61779-445-2_26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This chapter describes an accurate and user-friendly method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions. The method consists of hydrolysis of the peptide bonds in 6.0 M hydrochloric acid solution at 110°C for 24 h, followed by evaporation of the acid and separation of the free amino acids by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. In contrast to conventional methods, the analysis requires neither pre- or postcolumn derivatization, nor a time-consuming oxidation or derivatization step prior to hydrolysis. Correction factors account for incomplete release of Val and Ile even after hydrolysis for 24 h, and for losses of Ser during evaporation. Gradient conditions including an extra eluent allow multiple sequential sample analyses without risk of Glu accumulation on the anion-exchange column which otherwise would result from high Gln levels in gluten proteins.
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Leuven, Belgium.
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Jansens KJ, Lagrain B, Rombouts I, Brijs K, Smet M, Delcour JA. Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rombouts I, Lagrain B, Brijs K, Delcour JA. Cross-linking of wheat gluten proteins during production of hard pretzels. Amino Acids 2011; 42:2429-38. [DOI: 10.1007/s00726-011-1048-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2011] [Accepted: 07/18/2011] [Indexed: 11/24/2022]
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Duyvejonck AE, Lagrain B, Pareyt B, Courtin CM, Delcour JA. Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.01.014] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
The kinetics of heat-induced polymerization of gliadin, that is, a mixture of monomeric wheat storage proteins, was studied using a model system. Samples were heated at pH 6.0 and 8.0 at 110, 120, and 130 °C for up to 240 min, and their extractabilities were compared under nonreducing and reducing (with 1% dithiothreitol) conditions. Extraction media were sodium dodecyl sulfate (SDS) containing buffer (pH 6.8, SDS buffer) and/or 70% ethanol. Gliadin cross-linking mainly resulted from intermolecular disulfide (SS) bond formation. At higher temperatures and, preferably, alkaline pH, intramolecular SS bonds in gliadin underwent β-elimination reactions, leading to the formation of dehydroalanine (DHA) and free sulfhydryl (SH) groups. The latter interchanged rapidly with SS bonds, leading to intermolecular SS bonds and gliadin extractability loss. When free SH groups had been formed, gliadin extractability in SDS buffer decreased following first-order reaction kinetics, the reaction rate constant of which increased with temperature and pH. Furthermore, the extractabilities of α- and γ-gliadin in 70% ethanol decreased according to first-order reaction kinetics. ω-Gliadin extractability was much less affected. Under the experimental conditions, gliadin polymerization through SH-SS interchange occurred much more rapidly than β-elimination of cystine.
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Affiliation(s)
- Bert Lagrain
- 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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Rombouts I, Lagrain B, Brunnbauer M, Koehler P, Brijs K, Delcour JA. Identification of isopeptide bonds in heat-treated wheat gluten peptides. J Agric Food Chem 2011; 59:1236-1243. [PMID: 21235244 DOI: 10.1021/jf103579u] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Results in this paper confirm heat-induced isopeptide bond formation in wheat gluten. Heating (24 h, 130 °C) of wheat gluten [moisture content 7.4%] decreased its extractability in sodium dodecyl sulfate containing buffer (pH 6.8), even after reduction of disulfide (SS) bonds. Thus, both SS bonds and non-SS bonds were responsible for the extractability loss. Cross-links of the lysinoalanine and lanthionine type were not present in the heated samples, but heat treatment reduced levels of available amino groups. Heating of purified and alkylated high molecular weight glutenin subunits (HMW-GS) under similar conditions also resulted in extractability loss, demonstrating that cross-linking did not solely depend on the availability of cysteine or cystine. These observations indicated that heat treatment had induced isopeptide bond formation, resulting in larger and unextractable molecules. Heating HMW-GS lysine- and glutamine-containing peptides induced the formation of isopeptide bonds, thereby supporting the above hypothesis. The level of isopeptide bond formation increased with heating time.
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, Box 2463, B-3001 Leuven, Belgium.
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Rombouts I, Lagrain B, Brijs K, Delcour JA. β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH. J Cereal Sci 2010. [DOI: 10.1016/j.jcs.2010.06.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lagrain B, De Vleeschouwer K, Rombouts I, Brijs K, Hendrickx ME, Delcour JA. The kinetics of β-elimination of cystine and the formation of lanthionine in gliadin. J Agric Food Chem 2010; 58:10761-10767. [PMID: 20836554 DOI: 10.1021/jf102575r] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
When gliadin, a mixture of wheat storage proteins containing only intramolecular disulfide (SS) bonds, is heated at high temperatures and preferably at alkaline pH, the SS bonds are cleaved by β-elimination reactions leading to decreased cystine levels and the generation of dehydroalanine (DHA) and free sulfhydryl (SH) groups. DHA and the free SH group of cysteine can further react to form the irreversible cross-link lanthionine (LAN). The kinetics of this reaction were studied by heating model systems containing gliadin at different pH values (pH 6.0, 8.0 and 11.0) at temperatures up to 120 °C. Multiresponse modeling was applied to simultaneously describe the course of the reaction partners, intermediates and products. The estimated kinetic parameters indicate that the reaction rate constant for the elimination reaction increases with temperature and pH. Moreover, the predominant reaction consuming the intermediary DHA is the cross-link with cysteine to form LAN following second-order reaction kinetics. The corresponding reaction rate constant is less dependent on temperature and pH. Use of the proposed kinetic model to estimate reaction product concentrations in cereal-based foods allowed us to conclude that the β-elimination reaction may be less important during, e.g., bread making, but may well contribute to gluten network formation during the production of soft wheat products. It may also well be relevant in the production of bioplastics made from gluten.
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Affiliation(s)
- Bert Lagrain
- Centre for Food and Microbial Technology and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Wilderjans E, Kerckhofs G, Lagrain B, Brijs K, Wevers M, Delcour JA. Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake. Cereal Chem 2010. [DOI: 10.1094/cchem-05-10-0048] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- E. Wilderjans
- 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
- Corresponding author. Phone: + 32 (0) 16321649. Fax: + 32 (0) 16321997. E-mail:
| | - G. Kerckhofs
- Department of Metallurgy and Materials Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 44, B-3001 Leuven, Belgium
- Prometheus, Division of Skeletal Tissue Engineering, Katholieke Universiteit Leuven, Herestraat, 49, B-3000 Leuven, Belgium
| | - B. Lagrain
- 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
| | - K. Brijs
- 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
| | - M. Wevers
- Department of Metallurgy and Materials Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 44, B-3001 Leuven, Belgium
| | - J. A. Delcour
- 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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Wilderjans E, Lagrain B, Brijs K, Delcour JA. Impact of potassium bromate and potassium iodate in a pound cake system. J Agric Food Chem 2010; 58:6465-6471. [PMID: 20423045 DOI: 10.1021/jf100340j] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.
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Affiliation(s)
- Edith Wilderjans
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Affiliation(s)
- Bert Lagrain
- 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, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Bart Goderis
- 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, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Kristof Brijs
- 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, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- 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, and Molecular and Nanomaterials, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
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Affiliation(s)
- Hind Mokrane
- Laboratoire des produits bioactifs et de la valorisation de la biomasse, Ecole Normale Supérieure, BP 92, Kouba, Alger, Algérie
- Département Génie de l'environnement, Ecole Nationale Polytechnique, BP 182, El Harrach, Alger, Algérie
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
| | - Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
| | - Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
| | - Paul Proost
- Laboratory of Molecular Immunology, K.U. Leuven, Minderbroedersstraat 10, B-3000 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, bus 2463, B-3001 Leuven, Belgium
- Corresponding author. Phone: +32(0)16321634. Fax: +32(0)16321997. E-mail:
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rombouts I, Lamberts L, Celus I, Lagrain B, Brijs K, Delcour JA. Wheat gluten amino acid composition analysis by high-performance anion-exchange chromatography with integrated pulsed amperometric detection. J Chromatogr A 2009; 1216:5557-62. [PMID: 19523641 DOI: 10.1016/j.chroma.2009.05.066] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2009] [Revised: 04/29/2009] [Accepted: 05/25/2009] [Indexed: 11/28/2022]
Abstract
A simple accurate method for determining amino acid composition of wheat gluten proteins and their gliadin and glutenin fractions using high-performance anion-exchange chromatography with integrated pulsed amperometric detection is described. In contrast to most conventional methods, the analysis requires neither pre- or post-column derivatization, nor oxidation of the sample. It consists of hydrolysis (6.0M hydrochloric acid solution at 110 degrees C for 24h), evaporation of hydrolyzates (110 degrees C), and chromatographic separation of the liberated amino acids. Correction factors (f) accounted for incomplete cleavage of peptide bonds involving Val (f=1.07) and Ile (f=1.13) after hydrolysis for 24h and for Ser (f=1.32) losses during evaporation. Gradient conditions including an extra eluent (0.1M acetic acid solution) allowed multiple sequential sample analyses without risk of Glu contamination on the anion-exchange column. While gluten amino acid compositions by the present method were mostly comparable to those obtained by a conventional method involving oxidation, acid hydrolysis and post-column ninhydrin derivatization, the latter method underestimated Tyr, Val and Ile levels. Results for the other amino acids obtained by the different methods were linearly correlated (r>0.99, slope=1.03).
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Affiliation(s)
- Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Lagrain B, Brijs K, Delcour JA. Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making. J Agric Food Chem 2008; 56:10660-10666. [PMID: 18942840 DOI: 10.1021/jf801894r] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The gluten proteins gliadin and glutenin are important for wheat flour functionality in bread making, where, during baking, they polymerize through a heat-induced sulfhydryl-disulfide exchange mechanism. A model system was used to study the kinetics of this reaction. Thus, gluten was subjected to hydrothermal treatment with the rapid visco analyzer (RVA) with holding temperatures of 80, 90, and 95 degrees C. At these temperatures, omega-gliadin solubility did not change, but the solubilities of alpha- and gamma-gliadin in 60% ethanol decreased according to first-order reaction kinetics. All reaction rate constants increased with temperature. The activation energies for the heat-induced exchange reaction were 110 and 147 kJ/mol for alpha- and gamma-gliadin, respectively. Starch did not influence the reaction rates of the association of alpha- and gamma-gliadin with glutenin. During gluten-starch model bread baking, glutenin oxidized first, and when the internal crumb temperature reached 100 degrees C, alpha- and gamma-gliadin cross-linked to glutenin, again following first-order reaction kinetics. The experimental findings and similarities in temperature conditions and reaction kinetics suggest that the RVA system can be instrumental in understanding gluten behavior in concentrated food systems, such as bread making.
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Affiliation(s)
- Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, Katholieke Universiteit Leuven, Kasteelpark Leuven, Belgium.
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Lagrain B, Leman P, Goesaert H, Delcour JA. Impact of thermostable amylases during bread making on wheat bread crumb structure and texture. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.07.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lagrain B, Thewissen BG, Brijs K, Delcour JA. Impact of redox agents on the extractability of gluten proteins during bread making. J Agric Food Chem 2007; 55:5320-5. [PMID: 17536834 DOI: 10.1021/jf070639n] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
The gluten proteins gliadin and glutenin are important for dough and bread characteristics. In the present work, redox agents were used to impact gluten properties and to study gliadin-glutenin interactions in bread making. In control bread making, mixing increased the extractability of glutenin. The level of SDS-extractable glutenin decreased during fermentation and then further in the oven. The levels of extractable alpha- and gamma-gliadin also decreased during bread baking due to gliadin-glutenin polymerization. Neither oxidizing nor reducing agents had an impact on glutenin extractabilities after mixing. The redox additives did not affect omega-gliadin extractabilities during bread making due to their lack of cysteine residues. Potassium iodate (0.82-2.47 micromol/g of protein) and potassium bromate (1.07-3.17 micromol/g of protein) increased both alpha- and gamma-gliadin extractabilities during baking. Increasing concentrations of glutathione (1.15-3.45 micromol/g of protein) decreased levels of extractable alpha- and gamma-gliadins during baking. The work not only demonstrated that, during baking, glutenin and gliadin polymerize through heat-induced sulfhydryl-disulfide exchange reactions, but also demonstrated for the first time that oxidizing agents, besides their effect on dough rheology and hence bread volume, hinder gliadin-glutenin linking during baking, while glutathione increases the degree of covalent gliadin to glutenin linking.
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Affiliation(s)
- Bert Lagrain
- Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Lagrain B, Boeckx L, Wilderjans E, Delcour J, Lauriks W. Non-contact ultrasound characterization of bread crumb: Application of the Biot–Allard model. Food Res Int 2006. [DOI: 10.1016/j.foodres.2006.07.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Lagrain B, Brijs K, Delcour JA. Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2006.03.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lagrain B, Brijs K, Veraverbeke WS, Delcour JA. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.06.005] [Citation(s) in RCA: 102] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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