Federica Higa, Colten Nickerson, Michael T. Nickerson
Background and Objectives
In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.
Findings
The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.
Conclusions
The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.
Significance and Novelty
This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.
{"title":"Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate","authors":"Federica Higa, Colten Nickerson, Michael T. Nickerson","doi":"10.1002/cche.10847","DOIUrl":"https://doi.org/10.1002/cche.10847","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"89-101"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114044","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}
Asifa Shahid, Muhammad Abdul Haq, Naveed Hussain, Haq Nawaz, Jiaxing Xu
Background and Objectives
Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.
Findings
The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.
Conclusions
The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.
Significance and Novelty
This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.
{"title":"Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate","authors":"Asifa Shahid, Muhammad Abdul Haq, Naveed Hussain, Haq Nawaz, Jiaxing Xu","doi":"10.1002/cche.10848","DOIUrl":"https://doi.org/10.1002/cche.10848","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"80-88"},"PeriodicalIF":2.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113634","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}
Poorva Sharma, Michael T. Nickerson, Darren R. Korber
Background and Objectives
The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic Lactobacillus casei through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.
Findings
The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic L. casei cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.
Conclusions
PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.
Significance and Novelty
In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.
{"title":"Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray-dried probiotic Lactobacillus casei powder","authors":"Poorva Sharma, Michael T. Nickerson, Darren R. Korber","doi":"10.1002/cche.10842","DOIUrl":"https://doi.org/10.1002/cche.10842","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic <i>Lactobacillus casei</i> through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic <i>L. casei</i> cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"64-79"},"PeriodicalIF":2.2,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113226","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 study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO2) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.
Findings
Defatted BR (DBR) from all varieties exhibited increased L* (Lightness) while lower a* (redness to greenness) and b* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.
Conclusion
Therefore, sCO2 extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.
{"title":"Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC-QToF-IMS-based metabolites of Indian brown rice using supercritical carbon dioxide","authors":"Arun Kumar, Swasti Mudgal, Ishika Jain, Narpinder Singh","doi":"10.1002/cche.10843","DOIUrl":"https://doi.org/10.1002/cche.10843","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO<sub>2</sub>) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Defatted BR (DBR) from all varieties exhibited increased <i>L</i>* (Lightness) while lower <i>a</i>* (redness to greenness) and <i>b</i>* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, sCO<sub>2</sub> extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"53-63"},"PeriodicalIF":2.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112423","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}
Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti-mold properties of apple juice fermented with Propionibacterium freudenreichii to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.
Findings
After fermentation for 7 days at 35°C, apple juice (half-diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).
Conclusions
In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).
Significance and Novelty
Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.
{"title":"Anti-mold properties of fermented apple juice in bread","authors":"Pierre Gélinas, Nathalie Rémillard","doi":"10.1002/cche.10845","DOIUrl":"https://doi.org/10.1002/cche.10845","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti-mold properties of apple juice fermented with <i>Propionibacterium freudenreichii</i> to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>After fermentation for 7 days at 35°C, apple juice (half-diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"5-10"},"PeriodicalIF":2.2,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10845","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112116","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}
This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post-germination.
Findings
The study revealed that germination alone significantly increased γ-aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.
Conclusion
The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health-promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.
Significance and Novelty
This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient-rich, functional food ingredients, addressing the growing demand for healthier food products.
{"title":"Ultrasonic-assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making","authors":"Tamanna Awasthi, Narpinder Singh, Katsuyoshi Nishinari","doi":"10.1002/cche.10841","DOIUrl":"https://doi.org/10.1002/cche.10841","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post-germination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study revealed that germination alone significantly increased γ-aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health-promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient-rich, functional food ingredients, addressing the growing demand for healthier food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"34-52"},"PeriodicalIF":2.2,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120354","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}
Amie E. Norton, Min Jung Kim, Kamaranga H. S. Peiris, Sarah Cox, Michael Tilley, Dmitriy Smolensky, Scott R. Bean
Background and Objectives
This study investigated the effect of using different phenolic-containing grain brans on nanoparticle properties.
Findings
This study successfully synthesized nanoparticles from bran flour isolated from three different sources: sorghum (Sumac and Burgundy) and hard red winter wheat (cv. 1863). The phenolic contents of the three brans were measured as 33.40, 4.98, and 1.59 mg GAE/g, respectively. NPs synthesized from the bran flour had phenolic content measuring 6.41 (sorghum-Sumac bran), 5.31 (sorghum-Burgundy bran), and 1.15 mg GAE/g (wheat bran). Adding gold to the NPs decreased phenolic content in all three cases: 2.50 (sorghum-Sumac bran), 1.80 (sorghum-Burgundy bran), and 0.30 (wheat-bran) mg GAE/g. Thus, the synthesis had an impact on the phenolic content. The sizes of the particles were measured using dynamic light scattering: 159 (sorghum-Sumac), 78 (sorghum-Burgundy), and 117 (wheat) nm, respectively. After gold was added, the sizes of the particles changed to 113 (sorghum-Sumac), 115 (sorghum-Burgundy), and 94 (wheat) nm, respectively.
Conclusions
Cereal bran is an eco-friendly source of biopolymers for producing nanoparticles. With its high phenolic content, sorghum bran is ideal for making nanoparticles with various applications. Wheat and sorghum bran is a mill by-product that can be used to synthesize nanoparticles, increasing the value of these agricultural products.
Novelty and Significance
A method was established to develop gold nanoparticles from grain bran. These methods can be used to develop value-added products across many different applications.
{"title":"Synthesis and characterization of hybrid gold-coated cereal particles from sorghum bran flour and wheat bran flour","authors":"Amie E. Norton, Min Jung Kim, Kamaranga H. S. Peiris, Sarah Cox, Michael Tilley, Dmitriy Smolensky, Scott R. Bean","doi":"10.1002/cche.10840","DOIUrl":"https://doi.org/10.1002/cche.10840","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the effect of using different phenolic-containing grain brans on nanoparticle properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>This study successfully synthesized nanoparticles from bran flour isolated from three different sources: sorghum (Sumac and Burgundy) and hard red winter wheat (cv. 1863). The phenolic contents of the three brans were measured as 33.40, 4.98, and 1.59 mg GAE/g, respectively. NPs synthesized from the bran flour had phenolic content measuring 6.41 (sorghum-Sumac bran), 5.31 (sorghum-Burgundy bran), and 1.15 mg GAE/g (wheat bran). Adding gold to the NPs decreased phenolic content in all three cases: 2.50 (sorghum-Sumac bran), 1.80 (sorghum-Burgundy bran), and 0.30 (wheat-bran) mg GAE/g. Thus, the synthesis had an impact on the phenolic content. The sizes of the particles were measured using dynamic light scattering: 159 (sorghum-Sumac), 78 (sorghum-Burgundy), and 117 (wheat) nm, respectively. After gold was added, the sizes of the particles changed to 113 (sorghum-Sumac), 115 (sorghum-Burgundy), and 94 (wheat) nm, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cereal bran is an eco-friendly source of biopolymers for producing nanoparticles. With its high phenolic content, sorghum bran is ideal for making nanoparticles with various applications. Wheat and sorghum bran is a mill by-product that can be used to synthesize nanoparticles, increasing the value of these agricultural products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Novelty and Significance</h3>\u0000 \u0000 <p>A method was established to develop gold nanoparticles from grain bran. These methods can be used to develop value-added products across many different applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"23-33"},"PeriodicalIF":2.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10840","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115654","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}
Suneru P. Perera, Connie Briggs, Pierre Hucl, Lamia L'Hocine, Michael T. Nickerson
Background and Objectives
In this study, a lab-scale process was developed to aqueously de-oil canary seed (yellow and brown-seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough-forming properties.
Findings
The aqueous process successfully reduced the oil content in both yellow-seed and brown-seed roller-milled flour. The protein concentrate prepared from yellow-seed flour and brown-seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low-gluten-strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels.
Conclusions
The new canary seed protein ingredients prepared by the solvent-free aqueous-based process hold good potential for application in food formulation based on their gelation and bread dough-forming properties.
Significance and Novelty
The gelation and dough-forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.
{"title":"Gelation and dough-forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten","authors":"Suneru P. Perera, Connie Briggs, Pierre Hucl, Lamia L'Hocine, Michael T. Nickerson","doi":"10.1002/cche.10839","DOIUrl":"https://doi.org/10.1002/cche.10839","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In this study, a lab-scale process was developed to aqueously de-oil canary seed (yellow and brown-seeded) flour and derive a protein concentrate. The protein concentrates prepared were evaluated for their gelation and bread dough-forming properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The aqueous process successfully reduced the oil content in both yellow-seed and brown-seed roller-milled flour. The protein concentrate prepared from yellow-seed flour and brown-seed flour had 74.9% and 68.6% purity (dry weight basis), respectively. Proteins showed high resistance to thermal denaturation (peak denaturation at 107°C). It was found that the least gelation concentration of both protein concentrates was 16% (w/w). There were no significant differences in viscoelastic properties and water holding capacity between the protein gels of these two canary seed types and the addition of salt did not noticeably improve these properties. Compared to canary seed, commercial soy protein showed better gelation properties. Both yellow and brown canary seed protein showed a good potential for improving bread dough strength when incorporated into a low-gluten-strength wheat flour and was comparable to commercial vital wheat gluten at 1%–3% (w/w) inclusion levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The new canary seed protein ingredients prepared by the solvent-free aqueous-based process hold good potential for application in food formulation based on their gelation and bread dough-forming properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The gelation and dough-forming properties of canary seed were not previously studied; therefore, this study provides an insight into those properties for potential food applications for canary seed proteins, which is important for canary seed market diversification as a novel protein source.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"11-22"},"PeriodicalIF":2.2,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115164","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}
Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, Sandor Tömösközi
Background and Objectives
Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.
Findings
Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.
Conclusions
In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.
Significance and Novelty
Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.
背景与目标 乳糜泻（CD）是一种由食用麸质引发的免疫介导疾病。尽管越来越多的研究表明，面筋蛋白在酸包粉发酵过程中会部分降解，但目前仍不清楚 CD 的毒性表位是否会受到影响。我们的目的是研究控制酸包粉发酵对黑麦粉中不同酸包粉发酵剂的面筋含量和组成的影响。 研究结果 尽管经高效液相色谱法证实蛋白质大小分布发生了明显变化，仲肽酶类型减少，但酶联免疫吸附测定结果显示发酵后面筋含量增加。麸质的不完全降解和乳糜泻毒性表位的潜在抗性可能解释了我们的结果。作为 R5 抗体结合的一部分，表位在原生形式的颉颃素中应该是不可用的；它们可能会被释放出来，并在较小的蛋白质片段中变得可及。 结论 通过比较不同酵母培养物的效果，结果表明酸面团样品的微生物组成不同可能是导致蛋白质降解差异的原因。 意义和新颖性 结果凸显了深入研究面筋蛋白降解对 CD 毒性的影响以及发酵过程标准化的重要性。
{"title":"Changes of gluten protein composition during sourdough fermentation in rye flour","authors":"Gabriella Muskovics, Alexandra Farkas, Zsuzsanna Bugyi, Sandor Tömösközi","doi":"10.1002/cche.10837","DOIUrl":"https://doi.org/10.1002/cche.10837","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Celiac disease (CD) is an immune-mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Despite significant changes in protein size distribution and a decrease in secalin types confirmed by high-performance liquid chromatography methods, the enzyme-linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1354-1363"},"PeriodicalIF":2.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10837","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573853","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}
Poorva Sharma, Michael T. Nickerson, Darren R. Korber
Background and Objectives
The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.
Findings
The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE).
Conclusion
ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray-dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p < .05) from predicted values for all three parameters, demonstrating the validity of applied model.
Significance and Novelty
In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray-drying method. Therefore, this data can be useful for food processing industries to develop a high-quality probiotic powder through spray drying.
背景与目的 本研究旨在开发一种使用豌豆蛋白分离物和果胶的壁材，以优化喷雾干燥法对干酪乳杆菌的封装。采用响应面法（RSM）和人工神经网络（ANN）分析了加工参数的影响。 研究结果 结果表明，RSM 和 ANN 都能成功地描述实验数据的特征，但 ANN 的 R2 和均方误差（MSE）更低，因此比 RSM 显示出更高的预测准确性。 结论 ANN 比 RSM 更适用。在最佳喷雾干燥条件（进气温度（132°C）、进料流速（9.5 mL/min）和豌豆蛋白分离物浓度（7.1%））下，观察到喷雾干燥益生菌粉的封装效率（90.7%）、产量（45.5%）和润湿性（169 s）与所有三个参数的预测值均无显著差异（p <.05），证明了所应用模型的有效性。 意义和新颖性 本研究利用数学模型，通过喷雾干燥法，开发了素基益生菌粉的生产技术。因此，这些数据对食品加工业通过喷雾干燥法研制优质益生菌粉很有帮助。
{"title":"A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei","authors":"Poorva Sharma, Michael T. Nickerson, Darren R. Korber","doi":"10.1002/cche.10838","DOIUrl":"https://doi.org/10.1002/cche.10838","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of <i>Lactobacillus casei</i> by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher <i>R</i><sup>2</sup> and lower mean square error (MSE).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>ANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray-dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (<i>p</i> < .05) from predicted values for all three parameters, demonstrating the validity of applied model.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray-drying method. Therefore, this data can be useful for food processing industries to develop a high-quality probiotic powder through spray drying.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1364-1379"},"PeriodicalIF":2.2,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142573879","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}
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