Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Sofyan Maghaydah, Asma Alkahlout, Mahmoud Abughoush, Nazieh Al Khalaileh, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Imranul Choudhury, Waed Hayajneh
Summary: This study aimed to develop a nutritious gluten-free cinnamon roll using resistant starch and lupine flour as replacements for wheat flour, as well as flaxseed flour and xanthan gum. The results showed that the lupine and flaxseed flours in the gluten-free cinnamon rolls had higher levels of ash, protein, lipid, and crude fiber compared to wheat flour. Carbohydrate levels were lower in the gluten-free cinnamon rolls. Additionally, the gluten-free cinnamon rolls had higher levels of unsaturated fatty acids and different color values compared to the control. The sensory evaluation showed that the control cinnamon rolls received the highest scores in overall impression, overall flavor, hardness, and aftertaste, while treatment 5 received the highest scores in all sensory attributes among the gluten-free treatments.
Article
Multidisciplinary Sciences
Mariasole Cervini, Antonello Frustace, Guillermo Duserm Garrido, Gabriele Rocchetti, Gianluca Giuberti
Summary: By replacing part of a GF flour mix with RSWS, GF biscuits with higher dietary fiber and RS contents were obtained. The starch hydrolysis decreased and hardness increased as the level of RSWS increased. Some sensory attributes were negatively impacted by the addition of RSWS, but overall acceptability remained within an acceptable range.
Article
Food Science & Technology
Sen Ma, Zhen Wang, Huamin Liu, Li Li, Xueling Zheng, Xiaoling Tian, Binghua Sun, Xiaoxi Wang
Summary: This review discusses the effects of supplementing flour products with wheat bran dietary fiber (WBDF) on the quality of flour products. WBDF-enriched flour has a longer shelf life than whole wheat flour and can change the strength of gluten network and protein properties of the dough. Understanding the effects of WBDF on gluten protein can guide the development and production of improved flour products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Polymer Science
Abdulrahman A. B. A. Mohammed, Abdoulhdi A. Borhana Omran, Zaimah Hasan, R. A. Ilyas, S. M. Sapuan
Summary: By replacing artificial materials with wheat plant components in biocomposite materials, the health and safety of materials can be improved, bringing practical benefits in different fields.
Article
Food Science & Technology
Yaya Yao, Chenxia Zhou, Jingyi Wang, Han Wang, Wenyan Zhu, Zhisheng Zhang, Peijun Tao, Huijing Li
Summary: This study investigated the molecular interactions between waxy wheat starch and gluten with normal wheat starch and gluten, and their effects on noodle quality. The results showed that the addition of waxy wheat flour improved noodle quality, and the interaction between waxy wheat starch and gluten improved noodle quality through changing intermolecular interactions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jie Bai, Mengxue Dong, Jiayu Li, Liangjie Tian, Dandan Xiong, Jie Jia, Lu Yang, Xuebo Liu, Xiang Duan
Summary: In this study, the introduction of egg whites into steamed cold noodles (SCN) was found to improve the texture, rheological properties, gel properties, and functional properties. Egg whites increased the hardness, chewiness, resilience, shear resistance of the gel, and its water holding capacity. The addition of egg whites also made the whole polysaccharide gel system more compact.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Multidisciplinary
Yian Chen, Yuehu Li, Shaoliu Qin, Shuangyan Han, Haisong Qi
Summary: This study introduces a natural-derived bio-nanocomposite based on wood powder and wheat gluten for food preservation. The material demonstrates excellent preservation performance, multifunctionality, low cost, and degradation ability, making it a promising solution for food preservation with environmental benefits.
COMPOSITES PART B-ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Zhen Wang, Jingyao Yan, Sen Ma, Xiaoling Tian, Binghua Sun, Jihong Huang, Li Li, Xiaoxi Wang, Qingdan Bao
Summary: This study investigated the structural changes in wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae at different wheat bran dietary fiber levels. The results showed that wheat bran dietary fiber had a slight resistance to acidity decrease during fermentation. Samples containing wheat bran dietary fiber exhibited a decrease in amylose content, amylose/amylopectin ratio, and relative crystallinity, indicating an impact on starch structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Binjia Zhang, Dongling Qiao, Siming Zhao, Qinlu Lin, Jing Wang, Fengwei Xie
Summary: Proteins in starchy food matrices play crucial roles in inhibiting starch retrogradation and regulating various properties, such as viscosity, transition temperatures, moduli, hardness, sensory attributes, digestibility, and shelf-life. Understanding the interactions between starch and proteins can lead to the design of improved starch-based food products with tailored properties and desirable nutritional functions.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Federica Fiori, Maria Parpinel, Federico Morreale, Nicoletta Pellegrini
Summary: The study aimed to update the Italian gluten-free food composition database and apply it to a theoretical gluten-free diet assessment. The results showed that celiac disease patients can meet their nutrient requirements by substituting gluten-containing food with gluten-free cereal-based products.
Review
Food Science & Technology
Jiyoung Park, Hong-Sik Kim
Summary: This article reviews the quality attributes of rice-based gluten-free foods, such as bread, pasta, and beer, and explores the technological advancements and methods to improve their quality. By blending different gluten-free grains and incorporating additives to mimic gluten function, along with utilizing starch preprocessing and extrusion puffing processes, the quality of rice-based gluten-free products can be enhanced to meet consumer preferences.
Review
Biochemistry & Molecular Biology
Zhen Wang, Sen Ma, Binghua Sun, Fengcheng Wang, Jihong Huang, Xiaoxi Wang, Qingdan Bao
Summary: Starch and gluten, the primary macromolecules in wheat flour, exhibit varying thermal properties. Understanding the thermal behavior of starch, gluten, and their complexes is crucial for the production and quality control of flour products. The complexity of starch-gluten systems makes it challenging to accurately describe their interactions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Multidisciplinary
Andres Gustavo Teobaldi, Gabriela Noel Barrera, Hernan Severini, Pablo Daniel Ribotta
Summary: This study investigates the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose solution. The results show that damaged starch reduces gelatinization enthalpy and viscosity profile in both solvents, while the presence of gluten lessens these effects. Higher levels of damaged starch also decrease the viscoelastic behavior of the systems in both solvents and sucrose solution.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Noe Ontiveros, Raul Emilio Real-Delor, Jose Antonio Mora-Melgem, Carlos Eduardo Beltran-Cardenas, Oscar Gerardo Figueroa-Salcido, Marcela de Jesus Vergara-Jimenez, Feliznando Isidro Cardenas-Torres, Lilian Karem Flores-Mendoza, Jesus Gilberto Aramburo-Galvez, Francisco Cabrera-Chavez
Summary: The study found that a significant number of Paraguayan adults suffer from gluten-related disorders, with a higher prevalence among women than men. Most individuals adhering to a gluten-free diet do so based on recommendations from healthcare professionals.
Article
Food Science & Technology
Carlos Gabriel Arp, Maria Jimena Correa, Angela Zuleta, Cristina Ferrero
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
FOOD AND BIOPROCESS TECHNOLOGY
(2018)
Article
Food Science & Technology
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
FOOD AND BIOPROCESS TECHNOLOGY
(2018)
Article
Food Science & Technology
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
FOOD AND BIOPROCESS TECHNOLOGY
(2020)
Article
Chemistry, Applied
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
Summary: Additives in the baking industry have long been used to correct the quality deficiency of wheat flour and have expanded their action field to include the production of new functional foods. In this study, two modified celluloses were evaluated as additives in bread dough enriched with resistant maize starch, showing improvement in technological quality and gluten network structure. The results suggest that the addition of modified celluloses can lead to a more cross-linked gluten network and improved stability, resulting in high fiber-enriched, good-quality bread.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Carlos Gabriel Arp, Maria Jimena Correa, Cristina Ferrero
Summary: The use of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers in wheat bread with high level of maize resistant starch (RS) replacement was analyzed. Both modified celluloses effectively improved the quality of breads, increasing specific volume, crumb porosity, water retention, and mechanical properties preservation during storage. The quality decrease resulting from the replacement of wheat flour by high level of RS can be compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)