CyTA-Journal of Food
·
2019
·
IF 1.605
Min Pang,Lulu Cao,Lili Cao,Yi She,Hualin Wang
The properties of manufactured nisin-ZrO2/poly (vinyl alcohol)-wheat gluten (ZPWG) films were characterized. The formation of hydrogen bonds among the PVA, WG, and ZrO2 units were detected and caused a decrease in the film crystallinity. Also, the degradation rate was increased with WG content. As expected, the addition of WG and ZrO2 influenced the light transmission, tensile properties, gas permeability and water vapor permeability of the films. Nisin-loaded films presented a low initial burst release of the antimicrobial agent, followed by a gradual release. The initial diffusion of nisin (Mt/M∞<2/3) from the ZPWG film was formulated by the Fickian diffusion equation, showing a linear relationship (R2 > 0.998) between Mt/M∞ and t1/2, and the diffusion coefficient D increased with increasing WG content. Antimicrobial activity testing of nisin-ZPWG films with 40 wt% WG showed excellent inhibitory activity against Staphylococcus aureus, indicating its potential as a new active food packaging material.
研究领域:
食品科学
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材料科学
✓ 已验证
DOI
高影响因子
Food Biophysics
·
2019
·Vol. 14
·期 2
·142-153
·
IF 2.411
Jiao Wenjuan,Li Lin,Fan Penghui,Zhao Di,Li Bing,Rong Hui,Zhang Xia
The effect of xanthan gum on the freeze-thaw stability of wheat gluten was evaluated during a 60-day storage period at −18 °C with thawing every 5 days for 4 h at 25 °C. The physicochemical and rheological properties of wheat gluten-xanthan gum mixtures with multiple scales were analyzed. In the control samples (wheat gluten without xanthan gum), the molecular weight by size-exclusion chromatography-multiple angle laser light scattering (SEC-MALLs), content of free SH groups measured by UV/VIS spectrophotometry, and the hole sizes in the wheat gluten network structure shown by SEM increased as the freeze-thaw storage time increased, while the surface hydrophobicity index (H 0 ) decreased. For the wheat gluten-xanthan gum mixtures, more disulfide bonds were preserved and numerous small pores in the wheat gluten structure were observed. Meanwhile, the sample with 0.225% xanthan gum (w/w) had the lowest content of free SH groups. The wheat gluten-xanthan gum mixtures had more α-helixes than the control samples with the same freeze-thaw storage time. Rheological analysis showed that the wheat gluten-xanthan gum mixtures had higher elasticity and viscosity than the control samples. Overall, the addition of xanthan gum improved the freeze-thaw stability of the wheat gluten network.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 4
·2467-2478
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IF 3.612
Yu Chen,Ying Liang,Xiaoling Tian,Xiaohua Wang,Hao Liu,Feng Jia,Xia Zhang,Jinshui Wang
SUMMARY To better understand the aggregation mechanism of wheat gluten–peanut oil complex (WPE), the oxidation properties of peanut oil and wheat gluten at different extrusion temperatures were investigated. With the increase in extrusion temperature from 100 to 180 °C, the total oxidation value of peanut oil in WPE increased from 5.04 ± 0.26 to 10.01 ± 0.87, and the carbonyls content of gluten increased from 21.73 ± 0.62 to 31.43 ± 0.58 nmol mg −1 . The results of surface hydrophobicity and carbonyls content indicated that peanut oil could induce gluten oxidation in WPE. The morphology of the extrudates showed that the addition of peanut oil promoted the aggregation of gluten protein. These results enhance our understanding of the interactions between peanut oil and gluten in extrudates and provide a theoretical basis for gluten-based extrudates with favourable textural properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Huijing Chen,Qi Zhao,Guoxiang Chi,Kewei Chen,Zhirong Wang,Jianquan Kan
Lipids have been used to regulate dough's processing characteristics; however, how they affect gluten properties remains unclear. In this study, the effects of different acid-based glycerolipids and thermomechanical treatments on gluten functionalities were investigated. The results demonstrated that exogenous oleic acid-based lipids regulate gluten secondary structure. Oleic acid increased the α-helix content and improved the viscoelasticity of gluten, whereas triolein and rapeseed oil reduced the viscoelasticity and enhanced its tensile properties. Thermomechanical treatment promoted the aggregation and formation of more disulfide bonds in gluten, whereas clear fluorescence quenching was observed in gluten-containing exogenous lipids. Moreover, molecular simulation analysis indicated that hydrogen bond and hydrophobic interactions are key non-covalent forces that promoted the interaction of exogenous lipids and gluten. Compared with other oleic acid-based glycerolipids, monoolein-gliadin systems exhibited the highest binding energies (−20.6 kJ/mol). Our results deepen the understanding of why oils and fats regulate the processing characteristics of wheat-based foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Qiu-Yue Ma,Qian-Da Xu,Nan Chen,Wei-Cai Zeng
Plant-based proteins represent a more sustainable alternative, the approaches to modify and enhance their functionality and application are focused on. Covalent interaction could significantly modify the structure and function properties of protein. This study investigated the effects of covalent interaction between wheat gluten and tea polyphenols on the structure, aggregation, stability, and digestive properties of their covalent complex, as well as the possible action mechanism. The results showed that tea polyphenols could interact with gluten via covalent bonds (C N and/or C S), while tea polyphenols also acted as a bridge connecting gluten molecules, thus making covalent complex to show the larger particle sizes. This covalent interaction significantly changed the secondary structure, tertiary structure, and surface hydrophobicity of gluten. Moreover, covalent complex exhibited the high polyphenols bioaccessibility during in vitro digestion. The peptide bonds of covalent complex were mainly broken in gastric digestion, while the covalent bonds between tea polyphenols and gluten were completely destroyed in intestinal digestion. In addition, their digestates exhibited excellent antioxidant capability. All results suggest that wheat gluten have potential to prepare functional carrier for transporting active compounds and protecting them during digestion.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2020
·
IF 2.938
Fang Li,Yingquan Zhang,Boli Guo,Yimin Wei,Clyde Don,Weichun Pan,Bo Zhang
The Farinograph time-to-peak is an important wheat flour quality parameter. It is well-established that insoluble glutenins correlate with the strength of the gluten network and dough mixing time. To learn more about the physical changes at the mesoscopic level, dough samples were prepared in the Farinograph for study with diffusion wave spectroscopy. It was confirmed that a space-filling network was formed by wheat gluten proteins (mainly glutenin). At peak development (9.0 min) it was shown that the starch granules were confined in the gluten network. After the time-to-peak, dough resistance weakened, showing an increase of the starch granule movement. Kneading disrupts insoluble glutenin particles, the disrupted glutenin becomes part of the Sodium Dodecyl Sulfate (SDS)-extractable proteins. Both soluble and insoluble wheat protein extracts have been characterized by light scattering techniques. The results derived from light scattering of the wheat protein fractions: particle radii, apparent molar mass and geometrical shapes, suggests that the disrupted glutenin aggregate shape and glutenin size heterogeneity could be more important for gluten network bulk consistency, connectivity and resistance at dough peak, than the apparent molar mass of the solubilized glutenins, reaching a maximum after dough peak.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Haihua Jiang,Junhui Pan,Xing Hu,Miao Zhu,Deming Gong,Guowen Zhang
Glutenin has limited applicability in food industry due to poor water solubility and emulsifying properties. In this study, the physicochemical properties of glutenin were improved by combined treatments of alkaline pH-shifting or acidic pH with heating. The surface morphology, structure and physicochemical properties were measured during the modification process of glutenin. Results showed that the smaller square clusters and regular tubular fibrils were observed in modified glutenin and the α-helix proportion of the treated glutenin was finally increased to 59.90 ± 0.01%. Compared with untreated glutenin, the combined treatments of pH-shifting with heating as well as fibrillation process increased the solubility of glutenin by 21.3 and 3.5 times, respectively. Moreover, the treated glutenin showed excellent emulsifying stability (EAI: 50.84 ± 0.51 m 2 g −1 ) and thermal stability (peak temperature increased from 109.58 to 149.05 °C). This study provides an informative basis for improving the physicochemical and functional properties of glutenin.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Zenghui Cheng,Ren Ye,Xiaoyu Shi,Chenhuan Lai,Shishuai Gao,Daihui Zhang,Yuzhi Xu,Chunpeng Wang,Fuxiang Chu
Wheat gluten (WG) shows great promise to synthesize environment-friendly wood adhesives. However, their weak bonding strength and poor water resistance have limited its application in the commercial wood-based panel industry. In this study, a novel WG-based adhesive was developed by constructing a multiple cross-linking network generated by covalent and non-covalent bonds. The potential mechanism was revealed by FT-IR analysis. Furthermore, their surface morphology, thermal stability , viscosity, and residual rate of adhesives with different compositions were systematically characterized and compared. The results showed that the hydrogen bonding, reactions between amine groups and tannin , and ring opening reaction of epoxy, synergistically contributed to generate a highly crosslinked network. The wet/boil water strength of the plywood prepared from WG/tannin/ethylene imine polymer (PEI)-glycerol triglycidyl ether (GTE) adhesive with the addition of 15 % GTE could reach 1.21 MPa and 1.20 MPa, respectively, and a mildew resistance ability was observed. This study provides a facile strategy to fabricate high-performance plant protein-based adhesives with desirable water resistance for practical application.
研究领域:
材料科学
·
林业工程
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Lu Yang,Jie Jia,Xuefu Zhou,Meichen Liu,Qinjun Zhang,Liangjie Tian,Wen Tan,Yanjun Yang,Xuebo Liu,Xiang Duan
Phosvitin (PSV) is considered as a good emulsifier, although it has a low proportion of hydrophobic regions and steric hindrance. Wheat gluten (WG) possesses excellent hydrophobicity and macromolecular network structure. In this work, WG was subjected to a series of Na 2 SO 3 solution, followed by cross-linking with PSV under transglutaminase (TGase) catalyzation. The results showed that Na 2 SO 3 could break disulfide bonds of WG and increase its solubility from 7.33% to 42.82% with 1200 mg/L of Na 2 SO 3 . Correspondingly, the cross-linking degree was significantly enhanced. Compared to PSV, the cross-linked PSV-WG exhibited a higher surface hydrophobicity and thermal stability, with a lower zeta potential and apparent viscosity. The emulsifying activity of PSV-WG reached 17.42, 20.63 and 20.28 m 2 /g with Na 2 SO 3 concentration of 300, 600 and 900 mg/L, which were all higher than that of PSV (15.19 m 2 /g). This work provided a novel strategy to elevate emulsifying properties of PSV by cross-link reaction.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Yu Tang,Yaxuan Yang,Qiming Wang,Yuwan Tang,Fuhua Li,Jichun Zhao,Yuhao Zhang,Jian Ming
The interactions of carboxymethylcellulose (CMC) with gluten proteins (including glutenin and gliadin fractions) at different salt content were investigated. It has been found that CMC could bind hydrophobic sites of the gluten and glutenin. A higher percentage of β-sheet structures were observed in the gluten and glutenin when adding salt, but CMC addition inhibited the effect of salt on gluten and glutenin to some extent and maintained the original secondary structures of proteins. The tertiary structures of three proteins were affected by the addition of CMC and salt. CMC could protect the energy-stable disulfide bonds of three proteins from destruction by salt. The combination of salt and CMC can improve the thermal stability of three proteins. Moreover, the low-molecular-weight glutenin has stronger ability to bind with CMC than gliadin, and non-covalent bonds (hydrogen bond, electrostatic and hydrophobic interaction) played an important role in the mixing process besides disulfide bonds.
研究领域:
食品科学
·
蛋白质化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Sheng-Xiong Chen,Zhi-Jing Ni,Kiran Thakur,Shaoyun Wang,Jian-Guo Zhang,Ya-Fang Shang,Zhao-Jun Wei
Noodles were prepared using wheat flour supplemented with 1%, 3%, and 5% grape seed power (GSP). The farinograph properties of wheat flour, the textural properties of the dough, and thermal properties of the gluten were determined. The microstructure was analyzed by scanning electron and atomic force microscopy, and the effects of the addition of GSP on the physicochemical and structural properties (free sulfhydryl content, surface hydrophobic region, and secondary structure) of wheat gluten protein were analyzed. 1% GSP promoted the aggregation of gluten proteins by promoting hydrophobic interactions and hydrogen bonding, thus enhanced the noodle quality. Whereas, 3% and 5% GSP addition disrupted the disulfide bonds between gluten protein molecules and formed macromolecular aggregates linked to gluten proteins through non-covalent bonds and hydrophobic interactions, which prevented the formation of the gluten protein reticulation structure. Our study emphasized the interaction between wheat proteins and GSP in noodle making dough.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yuxuan Qiu,David Julian McClements,Jun Chen,Changhong Li,Chengmei Liu,Taotao Dai
Additive technology (3D printing) is increasingly being used to produce plant-based meat analogs. However, there are several challenges to fabricating meat analogs using this technology: (i) the protein content in the final printed product is often too low to match the nutritional profile of real meat; (ii) it is often difficult to accurately mimic the textural and structural attributes of real meat using existing plant protein edible inks. In this study, the rheological properties and printing performance of edible inks produced from soy protein isolate (SPI), wheat gluten (WG), and rice protein (RP) were investigated. Our goal was to mix SPI, WG, RP powders to develop a high-protein edible ink (25% of total dry matter content) that can be used to create 3D-printed meat analogs. The rheological properties, moisture distribution, texture, microstructure, and printing performance (fidelity and stability) of protein pastes with different SPI-WG-to-RP ratios were measured. These protein-enriched inks exhibited pseudoplastic behavior with viscoelastic properties. The apparent viscosity and storage modulus of these pastes decreased with increasing rice protein proportion, which improved their 3D printing performance, such as hardness, support force, and plasticization. These edible inks prepared by mixed protein may be useful for 3D printing of plant-based foods.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）