Shivaprasad Doddabematti Prakash, Jared Rivera, Kaliramesh Siliveru
Background and Objectives
In the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour-based goods infected with enteric bacteria such as Salmonella has increased. In this study, the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica is investigated.
Findings
The dose-dependent, anti-Salmonella concentration of SBS revealed a minimum inhibitory activity of 0.32%. At this concentration, SBS induced the production of reactive oxygen species, demonstrating that lysis of bacterial cells has occurred. SBS tempering (1.5% SBS, w/v) reduced wheat Salmonella load by 4.3 log CFU/g after 24 h of tempering. Additionally, tempering at 0% (control) and 1.5% SBS (17% moisture, 24 h) showed similar (p > .05) flour functionality (rheology and composition) and baking characteristics (volume, texture, and crumb structure).
Conclusion
These results suggest that SBS is a viable antibacterial tempering agent to reduce Salmonella contamination in wheat before milling.
Significance and Novelty
Acidic water tempering, as opposed to the traditional water tempering method, may result in milled products with improved microbiological quality.
{"title":"Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality","authors":"Shivaprasad Doddabematti Prakash, Jared Rivera, Kaliramesh Siliveru","doi":"10.1002/cche.10737","DOIUrl":"10.1002/cche.10737","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour-based goods infected with enteric bacteria such as <i>Salmonella</i> has increased. In this study, the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of <i>Salmonella enterica</i> is investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The dose-dependent, anti-<i>Salmonella</i> concentration of SBS revealed a minimum inhibitory activity of 0.32%. At this concentration, SBS induced the production of reactive oxygen species, demonstrating that lysis of bacterial cells has occurred. SBS tempering (1.5% SBS, w/v) reduced wheat <i>Salmonella</i> load by 4.3 log CFU/g after 24 h of tempering. Additionally, tempering at 0% (control) and 1.5% SBS (17% moisture, 24 h) showed similar (<i>p</i> > .05) flour functionality (rheology and composition) and baking characteristics (volume, texture, and crumb structure).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results suggest that SBS is a viable antibacterial tempering agent to reduce <i>Salmonella</i> contamination in wheat before milling.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Acidic water tempering, as opposed to the traditional water tempering method, may result in milled products with improved microbiological quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"191-205"},"PeriodicalIF":2.4,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135392795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Even though wheat-based products are a low-moisture food, and most of the finished products are thermally processed, there have been several reported outbreaks associated with wheat flour. The objective of this study was (a) to evaluate the effect of steam alone or in combination with lactic acid, to reduce the natural microbial load of hard red winter wheat, and (b) to evaluate the impact of these interventions on the functional properties of hard wheat flour.
Findings
Hard red winter wheat was treated by adding acid to the tempering water, steaming the kernels, or adding a combination of both. Samples were placed on sieves (bed depth 0.5 and 1.0 cm) for those treatments where steam was included and then treated in a steam table until grain temperature achieved 80°C and 85°C. After treatment was applied, wheat was allowed to temper to 15.5% moisture. The combination of acid and steam achieved the highest overall microbial reductions, with 4.0, 4.1, and 4.3 log CFU/g, for APC, Eb, and coliforms, respectively. When flour functionality was evaluated, the interventions applied resulted in some minor differences for individual parameters associated with pasting properties, baking performance, and bread image analysis.
Conclusions
The addition of lactic acid and steam effectively enhanced the microbiological quality of hard wheat and the consequent flour, with no compromise in its functional properties.
Significance and Novelty
This research addresses the food safety concern of microbial contamination in wheat flour and introduces a novel method involving lactic acid and steam treatment to significantly reduce microbial loads without compromising the flour's functional properties.
{"title":"The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat","authors":"Shpresa Musa, Jayne Stratton, Devin J. Rose, Vamsi Manthena, Andréia Bianchini","doi":"10.1002/cche.10735","DOIUrl":"10.1002/cche.10735","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Even though wheat-based products are a low-moisture food, and most of the finished products are thermally processed, there have been several reported outbreaks associated with wheat flour. The objective of this study was (a) to evaluate the effect of steam alone or in combination with lactic acid, to reduce the natural microbial load of hard red winter wheat, and (b) to evaluate the impact of these interventions on the functional properties of hard wheat flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Hard red winter wheat was treated by adding acid to the tempering water, steaming the kernels, or adding a combination of both. Samples were placed on sieves (bed depth 0.5 and 1.0 cm) for those treatments where steam was included and then treated in a steam table until grain temperature achieved 80°C and 85°C. After treatment was applied, wheat was allowed to temper to 15.5% moisture. The combination of acid and steam achieved the highest overall microbial reductions, with 4.0, 4.1, and 4.3 log CFU/g, for APC, Eb, and coliforms, respectively. When flour functionality was evaluated, the interventions applied resulted in some minor differences for individual parameters associated with pasting properties, baking performance, and bread image analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The addition of lactic acid and steam effectively enhanced the microbiological quality of hard wheat and the consequent flour, with no compromise in its functional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research addresses the food safety concern of microbial contamination in wheat flour and introduces a novel method involving lactic acid and steam treatment to significantly reduce microbial loads without compromising the flour's functional properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"179-190"},"PeriodicalIF":2.4,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10735","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135390110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Johannes Nagel-Held, Khaoula El Hassouni, Friedrich Longin, Bernd Hitzmann
Background and Objectives
Quality assessment of bread wheat is time-consuming and requires the determination of many complex characteristics. Because of its simplicity, protein content prediction using near-infrared spectroscopy (NIRS) serves as the primary quality attribute in wheat trade. To enable the prediction of more complex traits, information from Raman and fluorescence spectra is added to the NIR spectra of whole grain and extracted flour. Model robustness is assessed by predictions across cultivars, locations, and years. The prediction error is corrected for the measurement error of the reference methods.
Findings
Successful prediction, robustness testing, and measurement error correction were achieved for several parameters. Predicting loaf volume yielded a corrected prediction error RMSECV of 27.5 mL/100 g flour and an R² of 0.86. However, model robustness was limited due to data distribution, environmental factors, and temporal influences.
Conclusions
The proposed method was proven to be suitable for applications in the wheat value chain. Furthermore, the study provides valuable insights for practical implementations.
Significance and Novelty
With up to 1200 wheat samples, this is the largest study on predicting complex characteristics comprising agronomic traits; dough rheological parameters measured by Extensograph, micro-doughLAB, and GlutoPeak; baking trial parameters like loaf volume; and specific ingredients, such as grain protein content, sugars, and minerals.
{"title":"Spectroscopy-based prediction of 73 wheat quality parameters and insights for practical applications","authors":"Johannes Nagel-Held, Khaoula El Hassouni, Friedrich Longin, Bernd Hitzmann","doi":"10.1002/cche.10732","DOIUrl":"10.1002/cche.10732","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Quality assessment of bread wheat is time-consuming and requires the determination of many complex characteristics. Because of its simplicity, protein content prediction using near-infrared spectroscopy (NIRS) serves as the primary quality attribute in wheat trade. To enable the prediction of more complex traits, information from Raman and fluorescence spectra is added to the NIR spectra of whole grain and extracted flour. Model robustness is assessed by predictions across cultivars, locations, and years. The prediction error is corrected for the measurement error of the reference methods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Successful prediction, robustness testing, and measurement error correction were achieved for several parameters. Predicting loaf volume yielded a corrected prediction error RMSECV of 27.5 mL/100 g flour and an <i>R</i>² of 0.86. However, model robustness was limited due to data distribution, environmental factors, and temporal influences.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed method was proven to be suitable for applications in the wheat value chain. Furthermore, the study provides valuable insights for practical implementations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>With up to 1200 wheat samples, this is the largest study on predicting complex characteristics comprising agronomic traits; dough rheological parameters measured by Extensograph, micro-doughLAB, and GlutoPeak; baking trial parameters like loaf volume; and specific ingredients, such as grain protein content, sugars, and minerals.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"144-165"},"PeriodicalIF":2.4,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10732","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135392619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elizabeth Nalbandian, Elisa Karkle, Girish M. Ganjyal
Background and Objectives
The effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.
Findings
The flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the mixograph increased, and the height at peak time decreased as the buckwheat substitution rate increased. Gluten dilution partially explains these results. The specific volume of the focaccia decreased with 50% and 75% substitution rates of WBF, possibly attributable to fiber particles limiting the expansion of gas cells in the bread. The number of such cells, measured by the C-cell, increased and cell diameters decreased as the buckwheat substitution levels increased. These trends were also evident in the decrease in bread density.
Conclusions
Focaccia, with 25% WBK and 25% and 50% DBK, had acceptable quality attributes comparable to those of the control.
Significance and Novelty
This research furthers understanding of the functional behavior of buckwheat flour in baked products.
{"title":"Physicochemical properties of buckwheat flours and their influence on focaccia bread quality","authors":"Elizabeth Nalbandian, Elisa Karkle, Girish M. Ganjyal","doi":"10.1002/cche.10734","DOIUrl":"10.1002/cche.10734","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the mixograph increased, and the height at peak time decreased as the buckwheat substitution rate increased. Gluten dilution partially explains these results. The specific volume of the focaccia decreased with 50% and 75% substitution rates of WBF, possibly attributable to fiber particles limiting the expansion of gas cells in the bread. The number of such cells, measured by the C-cell, increased and cell diameters decreased as the buckwheat substitution levels increased. These trends were also evident in the decrease in bread density.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Focaccia, with 25% WBK and 25% and 50% DBK, had acceptable quality attributes comparable to those of the control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research furthers understanding of the functional behavior of buckwheat flour in baked products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"220-230"},"PeriodicalIF":2.4,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135476235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.
Findings
Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer Triticum turgidum ssp. dicoccum) had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.
Conclusions
Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.
Significance and Novelty
The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.
{"title":"Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats","authors":"Nurel Arslan Unal, Berrin Ozkaya","doi":"10.1002/cche.10736","DOIUrl":"10.1002/cche.10736","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Cookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer <i>Triticum turgidum</i> ssp. <i>dicoccum)</i> had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Landrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The use of ancient whole wheat flour-enriched cookies may present a novel cereal-based product with health benefits, in addition to being fit for production of foods made from whole grains.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"356-366"},"PeriodicalIF":2.4,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10736","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135480388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal
Background and Objectives
Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball-like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations.
Findings
Results showed significant differences (p < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage.
Conclusion
There was no significant correlation between physicochemical characteristics and popping efficiency in popping beans.
{"title":"Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations","authors":"Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal","doi":"10.1002/cche.10733","DOIUrl":"10.1002/cche.10733","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball-like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results showed significant differences (<i>p</i> < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>There was no significant correlation between physicochemical characteristics and popping efficiency in popping beans.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"166-178"},"PeriodicalIF":2.4,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135480257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Azita Khorsandi, Dai Shi, Andrea K. Stone, Aarti Bhagwat, Yuping Lu, Caishuang Xu, Prem Prakash Das, Brittany Polley, Leonid Akhov, Jessica Gerein, Xiumei Han, Pankaj Bhowmik, L. Irina Zaharia, James D. House, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson
Background and Objectives
Fermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid-state fermentation (SSF) by Aspergillus oryzae on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.
Findings
The SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.
Conclusions
The protein quality of PPI or NBPI was not improved by A. oryzae SSF; however, the results suggest the potential for using SSF to positively modify the volatile profile of PPI.
Significance and Novelty
The findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.
背景和目的 发酵作为一种 "清洁 "加工技术，已越来越多地被用来改变蛋白质。本研究的目的是评估在不同时间段（分别为 0-48 小时或 0-72 小时）内用黑曲霉对豌豆（豌豆蛋白分离物 [PPI]）和藏青豆蛋白分离物（NBPI）进行固态发酵（SSF）的情况及其对营养和挥发性成分的影响。 研究结果 SSF 工艺导致总酚含量升高，蛋白质消化率降低，从而降低了两种豆类的蛋白质质量。样品中最初存在的挥发性化合物的数量在 SSF 之后没有发生重大变化；然而，在发酵的 PPI 中发现了许多新化合物，据报道这些化合物具有令人愉悦的感官特性。 结论 A. oryzae SSF 没有改善 PPI 或 NBPI 的蛋白质质量；不过，研究结果表明，使用 SSF 有可能积极改变 PPI 的挥发性特征。 意义和新颖性 本研究的结果加强了我们对使用分离蛋白和海军豆发酵豆类配料的认识，缩小了发酵应用于高蛋白基质的有限差距。
{"title":"Effect of solid-state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates","authors":"Azita Khorsandi, Dai Shi, Andrea K. Stone, Aarti Bhagwat, Yuping Lu, Caishuang Xu, Prem Prakash Das, Brittany Polley, Leonid Akhov, Jessica Gerein, Xiumei Han, Pankaj Bhowmik, L. Irina Zaharia, James D. House, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson","doi":"10.1002/cche.10729","DOIUrl":"10.1002/cche.10729","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid-state fermentation (SSF) by <i>Aspergillus oryzae</i> on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The SSF process resulted in higher total phenolic content and lower protein digestibility, and consequently, the protein quality was reduced for both pulses. The quantity of the volatile compounds initially present in the samples did not change substantially after SSF; however, many new compounds were identified in fermented PPI, which have been reported to have pleasant sensory properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The protein quality of PPI or NBPI was not improved by <i>A. oryzae</i> SSF; however, the results suggest the potential for using SSF to positively modify the volatile profile of PPI.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings of this research strengthened our knowledge base of fermented pulse ingredients with the use of protein isolates and navy beans, narrowing the somewhat limited gap for fermentation application to high protein substrates.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"131-143"},"PeriodicalIF":2.4,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135929244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.
Findings
Results revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (G′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.
Conclusions
The incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.
Significance and Novelty
This study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high-content gluten-free cereal or other legume noodles.
背景与目标 绿豆是一种粗粮，含有丰富的蛋白质和植物化学物质。用绿豆制成的面条在营养方面优于传统面条。然而，绿豆中不含有谷蛋白，这限制了其加入量，并可能对面条的质量造成不利影响。为了解决绿豆含量高的面条因缺乏面筋蛋白而导致质量下降的问题，研究了新鲜蛋白对改善面条质量的影响。本研究测定了面团的动态流变特性以及游离巯基和 SS 键的变化。对面条的烹饪特性、感官、质地特性和微观结构进行了评估。 结果 结果表明，添加 15%的新鲜鸡蛋清可明显改善小麦-绿豆（3:7）复合面条的感官评分，这可能归因于复合面团体系弹性模量（G′）的增强、亲水性的提高以及面条中游离巯基和 SS 键的含量。同时，扫描电子显微镜和激光共聚焦扫描显微镜进一步证实，添加 15%的新鲜鸡蛋清会影响淀粉颗粒和蛋白质网络的结构。此外，添加 15%的新鲜蛋清可最大程度地减少烹饪损失，并增强面条的弹力、粘合力和嚼劲，从而获得最高的感官评分。 结论 加入 15%的新鲜蛋清可通过蛋白质聚合提高绿豆面条的质量特性，从而获得良好的接受度。 意义和新颖性 本研究探讨了开发绿豆含量达 70% 的新型面条的可能性。此外，添加 15%的新鲜蛋白可显著提高面条的质量和整体可接受性。这一结果有助于开发高含量无筋谷物或其他豆类面条。
{"title":"Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior","authors":"Ruoning Li, Li Wang, Dianzhi Hou, Sumei Zhou","doi":"10.1002/cche.10728","DOIUrl":"10.1002/cche.10728","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (<i>G</i>′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high-content gluten-free cereal or other legume noodles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"120-130"},"PeriodicalIF":2.4,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135929415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abhiroop Mookerjee, Michael Nickerson, Takuji Tanaka
Background and Objectives
Air-classified pea protein-enriched flour (PPEF) was hydrolyzed with trypsin and papain and heat conjugated with the carbohydrate fraction of the flour via the Maillard reaction to form protein–carbohydrate conjugates. The surface and functional properties of the conjugates were assessed thereafter.
Findings
The surface charge of the conjugates (trypsin and papain conjugates) (−27.5 to −32.2 mV and −33.1 to −37.5 mV) was higher than that of PPEF (−24.2 ± 0.5 mV and −27.3 ± 1.1 mV) at pH 7 and 10. Low degrees of trypsin hydrolysis, followed by conjugation resulted in enhanced foam capacity (109.2% ± 2.0%), and heated trypsin controls had the highest foam stability (76.9%) at pH 4. The emulsion activity index of the hydrolyzed protein–carbohydrate conjugates (hydrolyzed proteins conjugated with starch) was higher at pH 4 (15.9–22.2 min) as compared to pH 7 (16.5–21.3 min). Trypsin conjugates showed the highest emulsion stability (ES) at pH 4 (96.4%–98%), whereas the ES at pH 7 and 10 was almost comparable. Both oil-holding (OHC: 1.9–3.9 g/g) and water-holding capacities (WHC: 1.7–2.4 g/g) were significantly improved.
Conclusions
Maillard conjugated proteins have enhanced functional properties at pH 4, 7, and 10 as compared to PPEF. Most of the conjugates show high functionality at pH 4. It was also observed that only heating the low-cost, raw materials produced conjugates with enhanced functional properties.
Significance and Novelty
Enhanced functional properties at acidic pH are indicative of their use in beverage emulsions like fruit juices and processed drinks. High WHC and OHC show their potential use in the food industry as an alternative to animal proteins.
{"title":"Improving the techno-functionality of air-classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard-induced conjugation with available carbohydrates in the flour","authors":"Abhiroop Mookerjee, Michael Nickerson, Takuji Tanaka","doi":"10.1002/cche.10727","DOIUrl":"10.1002/cche.10727","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Air-classified pea protein-enriched flour (PPEF) was hydrolyzed with trypsin and papain and heat conjugated with the carbohydrate fraction of the flour via the Maillard reaction to form protein–carbohydrate conjugates. The surface and functional properties of the conjugates were assessed thereafter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The surface charge of the conjugates (trypsin and papain conjugates) (−27.5 to −32.2 mV and −33.1 to −37.5 mV) was higher than that of PPEF (−24.2 ± 0.5 mV and −27.3 ± 1.1 mV) at pH 7 and 10. Low degrees of trypsin hydrolysis, followed by conjugation resulted in enhanced foam capacity (109.2% ± 2.0%), and heated trypsin controls had the highest foam stability (76.9%) at pH 4. The emulsion activity index of the hydrolyzed protein–carbohydrate conjugates (hydrolyzed proteins conjugated with starch) was higher at pH 4 (15.9–22.2 min) as compared to pH 7 (16.5–21.3 min). Trypsin conjugates showed the highest emulsion stability (ES) at pH 4 (96.4%–98%), whereas the ES at pH 7 and 10 was almost comparable. Both oil-holding (OHC: 1.9–3.9 g/g) and water-holding capacities (WHC: 1.7–2.4 g/g) were significantly improved.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Maillard conjugated proteins have enhanced functional properties at pH 4, 7, and 10 as compared to PPEF. Most of the conjugates show high functionality at pH 4. It was also observed that only heating the low-cost, raw materials produced conjugates with enhanced functional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Enhanced functional properties at acidic pH are indicative of their use in beverage emulsions like fruit juices and processed drinks. High WHC and OHC show their potential use in the food industry as an alternative to animal proteins.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"99-119"},"PeriodicalIF":2.4,"publicationDate":"2023-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136232833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Conclusions on susceptibility of MMP3-1612 5A/6A to morbid risk of coronary artery disease (CAD) are controversial. This meta-analysis aims to obtain the accurate relationship between them.
Methods: Relevant literatures on susceptibility of MMP3-1612 5A/6A to morbid risk of CAD published before July 2019 were searched in PubMed, Web of Science, Cochrane Library, CNKI, VIP and Wanfang. Data were extracted from eligible literatures and analyzed by RevMan5.3 and STATA12.0 for calculating OR and corresponding 95% CI. Study selection: A total of 18 literatures reporting MMP3-1612 5A/6A and CAD were enrolled. Data extraction was conducted by two researches independently. Any disagreement was solved by the third research.
{"title":"Susceptibility of MMP3 gene polymorphism to coronary artery disease: A meta-analysis.","authors":"Liu Wenwang","doi":"10.5937/jomb0-43315","DOIUrl":"10.5937/jomb0-43315","url":null,"abstract":"<p><strong>Background: </strong>Conclusions on susceptibility of MMP3-1612 5A/6A to morbid risk of coronary artery disease (CAD) are controversial. This meta-analysis aims to obtain the accurate relationship between them.</p><p><strong>Methods: </strong>Relevant literatures on susceptibility of MMP3-1612 5A/6A to morbid risk of CAD published before July 2019 were searched in PubMed, Web of Science, Cochrane Library, CNKI, VIP and Wanfang. Data were extracted from eligible literatures and analyzed by RevMan5.3 and STATA12.0 for calculating OR and corresponding 95% CI. Study selection: A total of 18 literatures reporting MMP3-1612 5A/6A and CAD were enrolled. Data extraction was conducted by two researches independently. Any disagreement was solved by the third research.</p>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"85 1","pages":"685-693"},"PeriodicalIF":2.5,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10710786/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83215237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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