Foods
·
2019
·Vol. 8
·期 12
·606
·
IF 3.011
Hong Peng,Bin Li,Jing Tian
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.Keywords:punicalagin;wheat flour;dough rheology;gluten protein network
研究领域:
食品科学
·
植物化学
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DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·631
·
IF 5
Yukang Song,Danping Huang,Wanchun Guo,Yiqing Gao,Feng Xue,Xiaohui Xiong,Chen Li
Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased with the prolonged reaction time. The Glu-KGM conjugates were possessed of increased β-sheet but decreased α-helix and β-turn, as well as unfolding and loose tertiary structures as the reaction proceeded. Among three different proportions, the Glu-KGM 1:1 conjugate was proved to have the most excellent foaming and emulsifying properties, and could form more rigid and firm gelation structures, which could be related to the decreased particle size and increased zeta potential of the conjugate. Overall, the physicochemical and structural properties of gluten were significantly related to the KGM ratios as well as the reaction period.Keywords:gluten;konjac glucomannan;Maillard reaction;physicochemical properties;structural properties
研究领域:
食品科学
·
化学
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产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2017
·Vol. 11
·期 4
·1959-1968
·
IF 0.536
Arslan Muhammad,Rakha Allah,Khan Moazzam Rafiq,Zou Xiaobo
Celiac disease (CD) is a genetic autoimmune disorder of the small intestine, occurring in genetically predisposed people with a prevalence of about 1% in global population. To combat the CD, lifelong adherence to gluten free (GF) diet is required. The GF breads are generally deficient in nutrients such as dietary fiber, antioxidants, vitamins, minerals etc. To overcome this deficiency, GF bread was supplemented with guava pulp powder (GPP) at 5 different level (0, 2.5, 5.0, 7.5 and 10%). Guava ( Psidium guajava ) contains dietary fiber and total phenolics content, 12.72% and 927.66 mg gallic acid equivalent (GAE)/100 g, respectively. Results showed that, the addition of GPP significantly (p < 0.05) increased the crude fiber and total phenolic content of GF bread from 0.92 to 2.45% and 14.46 to 103.77 mg GAE/100 g respectively. The loaf volume increased up to a level of 492.00 cm 3 , hence decreased the hardness from 2.58 to 2.38 N. Furthermore, as the concentration of GPP increased from (0–10%) the L* value of GF bread decreased. The addition of GPP, non-significantly (p > 0.05) affected the protein content and calorific value of GF bread. Sensorial analysis showed that, GF bread supplemented with 5% of GPP presented overall acceptability better when compared with control.
研究领域:
食品科学
·
营养学
·
医学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Ning Wang,Qianhui Zhang,Li Zhang,WenWei Lu,Yue Xiao,Hongchao Wang,Wei Chen,Feng Zhang,JianXin Zhao
The number of gluten-restricted dieters is growing, yet its impact on healthy diets and serum profiles is unclear. This study investigated the effects of a 2-week low-gluten diet (LGD) on the dietary patterns, serum metabolic profiles, and health status of 61 young individuals from a university in southeastern China. Data on food intake, serum metabolomics, blood biochemistry, and fecal SCFA were collected. This population was divided into four dietary patterns by k-means method:1 Processed food group (PB, n = 17), 2 Rice group (RB, n = 10), 3 Fish/shrimp-based group (SB, n = 4), and 4 Vegetable group (VB, n = 30). Serum metabolites and fecal SCFA were measured using HPLC-MS and GC-MS, respectively. After 2-week of LGD, the SB group had the highest diet diversity. There were remarked differences in nutrient intake among the four dietary patterns, but no differences in health indices or fecal SCFA. WGCNA method revealed the differences in metabolite metabolite modules 4 and 5, and 3-hydroxybutyric acid, hydrolyzed fumonisin（HFB1）, and palmitoleic acid were the different metabolites among clusters. Following a 2-week LGD, different dietary patterns lead to different nutrient intakes and serum metabolite profiles.
研究领域:
营养学
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代谢组学
·
公共卫生
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 7
·3157-3165
·
IF 2.773
Lunan Guo,Fang Fang,Yao Zhang,Dan Xu,Zhengyu Jin,Xueming Xu
Summary The effects of reduced glutathione (GSH) on dough rheology, water state and distribution, gluten conformation, and protein molecular weight distribution were investigated. Addition of GSH (0.02−0.04%) resulted in a more viscous and less elastic dough with decreased G ′ and increased tanδ values, which suggested decreased cross-links in gluten network and a weakened dough structure. The molecular weight of proteins was reduced by the GSH-induced cleavage of intermolecular disulphide bonds. Fourier transform infrared spectroscopy showed a high fraction of β-sheet formation at the expense of α-helix and β-turns, indicating a destabilised secondary structure and protein depolymerisation. GSH increased water release from the gluten network in dough resulting in an increase in freezable water content and caused water redistributed from bound water to weakly bound water. This study provided insights into correlation between wheat dough rheological properties and gluten structure influenced by GSH.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Zhipeng Zhang,Rui Liu,Wei Zheng,Yaqiong Lan,Yongmei Li,Lujun Chen
In this study, a ternary co-fermentation system was developed using iron-phosphorus precipitates (FePs)-bearing sludge, peroxydisulfate (PDS), and corn gluten meal (CGM) to activate PDS through a microbe-mediated endogenous iron cycle, thereby promoting phosphorus (P) release and acidogenesis. Fe(II) was released along with P via the dissolution of Fe(II)Ps, resulting from Fe(III)Ps bioreduction. Subsequently, the released Fe(II) induced PDS activation, which avoided the negative impact of external activators on P release by precipitation with P. The optimal PDS dosage for ternary co-fermentation was 0.2 mM/g TSS. At this dosage, P release efficiency increased from 27.3 % (sludge-only group) to 71.6 % and volatile fatty acids (VFAs) production increased from 41.0 (sludge-only group) to 158.5 mg COD/g VSS. SO 4 ·− and ·OH generated through PDS activation disintegrated sludge flocs to promote encapsulated Fe(II)Ps dissolution and organics release. The concentration of soluble chemical oxygen demand in the sludge-CGM-PDS group was 4.4 times greater than that in the sludge-only group. The increased content and biodegradability of hydrolysates (e.g., protein-like, tryptophan-like, and tyrosine-like substances) contributed to the enrichment of hydrolytic-acidogenic bacteria, resulting in a relative abundance of 40.7 %. Unclassified_c__Ignavibacteria , Clostridium , and Rubrivivax were the dominant hydrolytic-acidogenic biomarkers, which enhanced the intracellular metabolisms of glycolysis, amino acid degradation, and acetogenesis, leading to notable increases in VFAs yields. The relative abundance of phosphate acetyltransferase, a key enzyme in acetate biosynthesis, increased by 8.9 %, thus facilitating acetogenesis. In addition, unclassified_c__Ignavibacteria , as putative iron reducers, were the primary microbes mediating endogenous iron reduction. This study provides valuable insights into the PDS self-activation mechanism and microfloral traits during ternary co-fermentation, contributing to the valorization of FePs-bearing sludge waste.
研究领域:
环境工程
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微生物学
·
废水处理
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·
IF 4.1
Pimiao Huang,Wenke Zhao,Lei Cai,Ying Liu,Jing Wu,Chun Cui
BACKGROUND Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT-ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
酶学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Fangfang Zhao,Yang Li,Caiming Li,Xiaofeng Ban,Zhengbiao Gu,Zhaofeng Li
Starch is crucial to gluten-free bread (GFB) quality. Amylolytic enzymes modified starch in situ during breadmaking , impacting the quality of both fresh and stored bread. Here, the breadmaking and storage properties of GFB with added endo-amylases, exo-amylases and debranching enzymes were compared. The results demonstrated that the addition of amylolytic enzymes, especially exo-amylases and debranching enzymes, facilitated interactions between the enzymatically modified starch segments and structural agents to improve the structure and texture of fresh GFB. Exo-type β-amylase produced lower crumb firming rate than endo-type α-amylase, although they produced similar retrogradation enthalpies and relative crystallinities . Maltooligosaccharide-forming enzymes with a non-strict endo-/exo-mode of cleavage and debranching enzymes markedly reduced the crumb firming rate and retrogradation enthalpy. Yet, maltooligosaccharide-forming enzymes produced a similar relative crystallinity as α-amylase, indicating that enzymes with endo-/exo-modes depended less on the reduction of starch recrystallization to retard crumb firming compared with debranching enzymes.
研究领域:
食品科学
·
烘焙技术
·
酶学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiao Yu,Yanan Chen,Zhiguo Qi,Quan Chen,Yujin Cao,Qingshan Kong
The antioxidant activity of corn peptides is related to their molecular weight and structure. Corn gluten meal (CGM) was hydrolyzed using a combination of Alcalase, Flavorzyme and Protamex, and the hydrolysates were subjected to antioxidant activity analysis after further fractionation. Corn peptides with molecular weights less than 1 kDa (CPP1) exhibited excellent antioxidant activity. A novel peptide, Arg-Tyr-Leu-Leu (RYLL), was identified from CPP1. RYLL displayed preferable scavenging capacities for ABTS radicals and DPPH radicals, with IC 50 values of 0.122 mg/ml and 0.180 mg/ml, respectively. Based on quantum calculations, RYLL had multiple antioxidant active sites, and tyrosine was the main active site due to the highest energy of the highest occupied molecular orbit (HOMO). Moreover, the simple peptide structure and hydrogen bond network of RYLL contributed to the exposure of the active site. This study elucidated the antioxidant mechanism of corn peptides, which could provide an understanding for CGM hydrolysates as natural antioxidants.
研究领域:
食品科学
·
生物化学
·
药学化学
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产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2021
·
IF 4.539
Hang Xu,Xuya Jiang,Keyan Yang,Junchao Ren,Yuhan Zhai,Xiangsheng Han,Hongzhen Cai,Feng Gao
Conductive hydrogels have drawn tremendous attention in the field of artificial intelligence, health monitoring, and soft robotics. However, combining hydrogels with conductivity, self-adhesiveness, low-temperature tolerance, biocompatibility, and biodegradability in green and low-cost ways remains a great challenge. Hence, the conductive MXene nanosheets were introduced into gluten networks by simple cooking inspired processes and solvents exchanged with glycerol/water binary solution to fabricate conductive organohydrogels (GMOH x ). The GMOH x were conductive (5 ×10 −4 S/m), flexible, adhesive to various surfaces (a max lap-shear strength of ~ 45.9 KPa), low-temperature tolerant (conductive and flexible under −20 °C), biocompatible, and easily degradable (degraded in neutral proteinase dispersion within 2 days), which can be applied as epidermal strain sensors to detect both large (e.g., elbow, wrist, and knee bending) and subtle (e.g., swallowing) scale human motions with accurate and long-term stable signals even under sub-zero temperatures.
研究领域:
材料科学
·
生物医学工程
·
纳米技术
·
健康监测
·
软体机器人
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Hongwei Cao,Xiaoxue Wang,Yu Zhang,Hongdong Song,Caiyun Liu,Kai Huang,Jun Lu,Nabil Grimi,Xiao Guan
This study investigated the effects of microwave treatment combined with lysine and arginine on gluten-free quinoa sponge cakes. The results indicated that the addition of these amino acids during microwave treatment significantly increased the cakes' specific volume by 49 %. X-ray diffraction analysis revealed that cake crystallinity reached 56.23 % and 49.17 % when lysine and arginine were used, respectively. Fourier Transform Infrared spectroscopy showed confirmed the absence of new functional groups or chemical bonds under different treatments, but the absorbance ratio at 1047 cm −1 to 1022 cm −1 was higher in microwave-treated cakes with lysine compared to traditionally steamed cakes. Simulated digestion experiments demonstrated that microwave-treated cakes, especially with added amino acids, exhibited higher protein digestibility but lower starch digestibility. Confocal Laser Scanning Microscopy observations further showed that proteins formed a denser network structure around starch granules during in vitro digestion, suggesting improved protein functionality and structure in microwave-treated quinoa sponge cakes.
研究领域:
食品科学
·
烘焙技术
·
营养科学
·
分子生物学
✓ 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）