The Experts below are selected from a list of 10323 Experts worldwide ranked by ideXlab platform
Zhengyu Jin - One of the best experts on this subject based on the ideXlab platform.
-
the contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread Dough Quality
Food Chemistry, 2016Co-Authors: Pei Wang, Tungching Lee, Zhengyu JinAbstract:Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen Dough with little effort in elucidating its effects on steamed bread Quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened Dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen Dough. The bread Quality loss from freezing was partially counteracted along with better preserved GMP content. Both of Dough elasticity and gas retention capability were enhanced in GMP-enriched frozen Dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced Dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread Dough Quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread Dough Quality.
-
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread Dough Quality.
Food chemistry, 2016Co-Authors: Pei Wang, Han Tao, Zhengyu JinAbstract:Impact of water extractable arabinoxylan from rye bran on frozen steamed bread Dough Quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan Dough during storage, which could explain the alleviated yeast activity loss. For all the frozen Dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan Dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread Dough improver.
-
physicochemical alterations of wheat gluten proteins upon Dough formation and frozen storage a review from gluten glutenin and gliadin perspectives
Trends in Food Science and Technology, 2015Co-Authors: Pei Wang, Zhengyu JinAbstract:Abstract Background Gluten proteins are considered as Quality determinants in cereal-based food product by forming the backbone structure of Dough. Freezing technique has largely expanded the Dough shelf life and brought revolutionary development to the bakery industry. However, deterioration of gluten network in frozen Dough is one of the major factors leading to the Quality loss of bakery products. During the manufacturing process of frozen Dough, hydration with optimum mixing is the first and critical step to manage the control Dough Quality, followed by the freezing and frozen storage to achieve the long time storage of Dough, which determines the final Dough Quality. Scope and approach Series of physicochemical alterations in gluten proteins occur upon the Dough formation and frozen storage. Understanding these fundamental changes is important for the research community to propose more rational implementation of specific improvement principals for frozen Dough. In this review, the physicochemical alterations of wheat gluten proteins are investigated from the perspectives of gluten and its component glutenin and gliadin. Key findings and conclusions A more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage as a consequence of glutenin and gliadin interactions. Comparative studies in different model systems demonstrate that further frozen storage exerts detrimental effects on gluten proteins in diverse ways from both gluten proteins-water interactions and structure-functionality perspectives.
Pei Wang - One of the best experts on this subject based on the ideXlab platform.
-
the contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread Dough Quality
Food Chemistry, 2016Co-Authors: Pei Wang, Tungching Lee, Zhengyu JinAbstract:Depolymerization of glutenin macropolymers (GMP) widely exists in the frozen Dough with little effort in elucidating its effects on steamed bread Quality. To clarify this, GMP was fractionated from wheat flour and reconstituted to yeast and chemical leavened Dough (YLD/CLD). Results showed that with supplementary GMP fraction, depolymerization degree was alleviated in frozen Dough. The bread Quality loss from freezing was partially counteracted along with better preserved GMP content. Both of Dough elasticity and gas retention capability were enhanced in GMP-enriched frozen Dough. Gassing power in frozen YLD decreased while remained constant in CLD. Addition of GMP did not affect the gassing power, which allowed interpreting the improved bread qualities from the enhanced Dough elasticity and gas retention capability. Based on the improved facts of frozen steamed bread Dough Quality with additional GMP fractions, this study revealed the pivotal role of GMP depolymerization on the frozen steamed bread Dough Quality.
-
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread Dough Quality.
Food chemistry, 2016Co-Authors: Pei Wang, Han Tao, Zhengyu JinAbstract:Impact of water extractable arabinoxylan from rye bran on frozen steamed bread Dough Quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan Dough during storage, which could explain the alleviated yeast activity loss. For all the frozen Dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan Dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread Dough improver.
-
physicochemical alterations of wheat gluten proteins upon Dough formation and frozen storage a review from gluten glutenin and gliadin perspectives
Trends in Food Science and Technology, 2015Co-Authors: Pei Wang, Zhengyu JinAbstract:Abstract Background Gluten proteins are considered as Quality determinants in cereal-based food product by forming the backbone structure of Dough. Freezing technique has largely expanded the Dough shelf life and brought revolutionary development to the bakery industry. However, deterioration of gluten network in frozen Dough is one of the major factors leading to the Quality loss of bakery products. During the manufacturing process of frozen Dough, hydration with optimum mixing is the first and critical step to manage the control Dough Quality, followed by the freezing and frozen storage to achieve the long time storage of Dough, which determines the final Dough Quality. Scope and approach Series of physicochemical alterations in gluten proteins occur upon the Dough formation and frozen storage. Understanding these fundamental changes is important for the research community to propose more rational implementation of specific improvement principals for frozen Dough. In this review, the physicochemical alterations of wheat gluten proteins are investigated from the perspectives of gluten and its component glutenin and gliadin. Key findings and conclusions A more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage as a consequence of glutenin and gliadin interactions. Comparative studies in different model systems demonstrate that further frozen storage exerts detrimental effects on gluten proteins in diverse ways from both gluten proteins-water interactions and structure-functionality perspectives.
F Bekes - One of the best experts on this subject based on the ideXlab platform.
-
a maldi tof based analysis of high molecular weight glutenin subunits for wheat breeding
Journal of Cereal Science, 2009Co-Authors: R Appels, Aili Wang, Zhonghu He, F BekesAbstract:Abstract High molecular weight glutenin subunits play an important role in determining wheat Dough Quality as they confer visco-elastic properties to the Dough required for mixing and baking performance. In this work, a collection of 103 genotypes of common wheat from 12 countries was used to analyse the composition of HMW-GS by SDS-PAGE and MALDI-TOF-MS. Results indicated that MALDI-TOF technology is suitable for analyzing most HMW-GS alleles. The allelic diversity at Glu-B1 locus include subunits 6+8b∗, 7, 7+8, 7+8a∗, 7b∗+8, 7OE, 7OE+8, 7OE+8a∗, 7OE+8b∗, 7+9, 13+16, 14+15, 17+18 and 20. The rapid identification of HMW-GS capability of MALDI-TOF-MS is discussed in relation to its value for screening lines in wheat breeding programs, especially in discriminating subunits 7OE, 8a∗ and 8b∗ associated with superior Quality. A new glutenin subunit 7b∗+8 was found in Japanese germplasm Eshimashinriki.
-
molecular discrimination of bx7 alleles demonstrates that a highly expressed high molecular weight glutenin allele has a major impact on wheat flour Dough strength
Theoretical and Applied Genetics, 2003Co-Authors: B J Butow, K R Gale, G B Cornish, Lynette Rampling, Oscar Larroque, Matthew K Morell, F BekesAbstract:High-molecular-weight glutenin subunits (HMW-GS) are important determinants of wheat Dough Quality as they confer visco-elastic properties to the Dough required for mixing and baking performance. With this important role, the HMW-GS alleles are key markers in breeding programs. In this work, we present the use of a PCR marker initially designed to discriminate Glu1 Bx7 and Glu1 Bx17 HMW-GS. It was discovered that this marker also differentiated two alleles, originally both scored as Glu1 Bx7, present in the wheat lines CD87 and Katepwa respectively, by a size polymorphism of 18 bp. The marker was scored across a segregating doubled-haploid (DH) population (CD87 × Katepwa) containing 156 individual lines and grown at two sites. Within this population, the marker differentiated lines showing the over-expression of the Glu1 Bx7 subunit (indicated by the larger PCR fragment), derived from the CD87 parent, relative to lines showing the normal expression of the Glu1 Bx7 subunit, derived from the Katepwa parent. DNA sequence analysis showed that the observed size polymorphism was due to an 18 bp insertion/deletion event at the C-terminal end of the central repetitive domain of the Glu1 Bx 7 coding sequence, which resulted in an extra copy of the hexapeptide sequence QPGQGQ in the deduced amino-acid sequence of Bx7 from CD87. When the DH population was analysed using this novel Bx7 PCR marker, SDS PAGE and RP HPLC, there was perfect correlation between the Bx7 PCR marker results and the expression level of Bx7. This differentiation of the population was confirmed by both SDS-PAGE and RP-HPLC. The functional significance of this marker was assessed by measuring key Dough properties of the 156 DH lines. A strong association was shown between lines with an over expression of Bx7 and high Dough strength. Furthermore, the data demonstrated that there was an additional impact of Glu-D1 alleles on Dough properties, with lines containing both over-expressed Bx7 and Glu-D1 5+10 having the highest levels of Dough strength. However, there was no statistically significant epistatic interaction between Glu-B1 and Glu-D1 loci.
Wenli Ding - One of the best experts on this subject based on the ideXlab platform.
-
characterising avenin like proteins alps from albumin globulin fraction of wheat grains by rp hplc sds page and ms ms peptides sequencing
BMC Plant Biology, 2020Co-Authors: Yujuan Zhang, Angela Juhasz, Shahidul Islam, Yun Zhao, Wenli DingAbstract:Wheat grain avenin-like proteins (ALPs) belong to a recently discovered class of wheat grain storage protein. ALPs in wheat grains not only have beneficial effects on Dough Quality but also display antifungal activities, which is a novel observation for wheat storage proteins. Previous studies have shown that ALPs are likely present in the albumin/globulin fractions of total protein extract from wheat flour. However, the accumulation characteristics of these ALPs in the mature wheat grain remains unknown. In the present study, a total of 13 ALPs homologs were isolated and characterized in the albumin/globulin fractions of the wheat protein extract. A combination of multiple techniques including RP-HPLC, SDS-PAGE, MALDI-TOF and peptide sequencing were used for accurate separation and identification of individual ALP homolog. The C-terminal TaALP-by-4AL/7DS, TaALP-by-4AL/7AS/7DS, TaALP-bx/4AL/7AS/7DS, TaALP-ay-7DS, TaALP-ay-4AL, TaALP-ax-4AL, TaALP-ax-7AS, and TaALP-ax-7DS, were separated as individual protein bands from wheat flour for the first time. These unique ALPs peptides were mapped to the latest wheat genome assembly in the IWGSC database. The characteristic defence related proteins present in albumin and globulin fractions, such as protein disulfide-isomerase (PDI), grain softness protein (GSP), alpha-amylase inhibitors (AAIs) and endogenous alpha-amylase/subtilisin inhibitor were also found to co-segregate with these identified ALPs, avenin-3 and α-gliadins. The molecular weight range and the electrophoresis segregation properties of ALPs were characterised in comparison with the proteins containing the tryp_alpha_amyl domain (PF00234) and the gliadin domain (PF13016), which play a role in plant immunity and grain Quality. We examined the phylogenetic relationships of the AAIs, GSP, avenin-3, α-gliadins and ALPs, based on the alignment of their functional domains. MALDI-TOF profiling indicated the occurrence of certain post-translations modifications (PTMs) in some ALP subunits. We reported for the first time the complete profiling of ALPs present in the albumin/globulin fractions of wheat grain protein extracts. We concluded that majority of the ALPs homologs are expressed in wheat grains. We found clear evidence of PTMs in several ALPs peptides. The identification of both gliadin domain (PF13016) and Tryp_alpha_amyl domain (PF00234) in the mature forms of ALPs highlighted the multiple functional properties of ALPs in grain Quality and disease resistance.
Elena Vittadini - One of the best experts on this subject based on the ideXlab platform.
-
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of Dough characteristics following a multiscale approach
European Food Research and Technology, 2020Co-Authors: Fatma Boukid, Elena Curti, Agoura Diantom, Eleonora Carini, Roberto Corte, Elena VittadiniAbstract:The use of “fat substitutes” is trending upward in food industry to meet dietary recommendations and to respond to the increasing number of health-conscious consumers. In this frame, a multiscale approach was applied to study the effect of structured fat–water–fiber systems on shortbread Dough Quality. Several formulations ( n = 9) were designed based on three structured fat–water–fiber systems at different fat levels (15%, 20%, and 23%), three conventional fats (butter-B, palm oil-PO, and sunflower oil-SO), and three combinations of conventional fats with structural emulsions (at 20% fat and 20% water contents). The partial substitution of B and PO by the structured emulsions resulted in moister, less sticky, and softer Doughs. Structured emulsion-based Doughs exhibited higher structural stability (higher tan δ) than those made with conventional fats. ^1H nuclear magnetic resonance (NMR) revealed significant differences in water dynamics, where Doughs containing structured fat–water–fiber systems (richer in unsaturated fats) were characterized by a more rigid population, while those rich in saturated ones (B and PO) had more mobile protons. Overall, this multilevel screening emphasized the usefulness of ^1H nuclear magnetic resonance in monitoring the molecular differences among the different formulation (which were less evident at mesoscopic and macroscopic levels), as confirmed by multivariate statistics.
-
structured fat water fiber systems as fat substitutes in shortbread formulation modulation of Dough characteristics following a multiscale approach
European Food Research and Technology, 2020Co-Authors: Fatma Boukid, Elena Curti, Agoura Diantom, Eleonora Carini, Roberto Corte, Elena VittadiniAbstract:The use of “fat substitutes” is trending upward in food industry to meet dietary recommendations and to respond to the increasing number of health-conscious consumers. In this frame, a multiscale approach was applied to study the effect of structured fat–water–fiber systems on shortbread Dough Quality. Several formulations (n = 9) were designed based on three structured fat–water–fiber systems at different fat levels (15%, 20%, and 23%), three conventional fats (butter-B, palm oil-PO, and sunflower oil-SO), and three combinations of conventional fats with structural emulsions (at 20% fat and 20% water contents). The partial substitution of B and PO by the structured emulsions resulted in moister, less sticky, and softer Doughs. Structured emulsion-based Doughs exhibited higher structural stability (higher tan δ) than those made with conventional fats. 1H nuclear magnetic resonance (NMR) revealed significant differences in water dynamics, where Doughs containing structured fat–water–fiber systems (richer in unsaturated fats) were characterized by a more rigid population, while those rich in saturated ones (B and PO) had more mobile protons. Overall, this multilevel screening emphasized the usefulness of 1H nuclear magnetic resonance in monitoring the molecular differences among the different formulation (which were less evident at mesoscopic and macroscopic levels), as confirmed by multivariate statistics.