Article
Biotechnology & Applied Microbiology
Yaping Zhang, Chun Liu, Manli Yang, Zuyun Ou, Ying Lin, Fengguang Zhao, Shuangyan Han
Summary: The presence of arabinoxylan in wholewheat flour significantly affects its quality. This study identified and expressed an efficient arabinoxylan hydrolytic enzyme, Hmxyn, and evaluated its potential application in wholewheat bread. The results showed that Hmxyn improved the organizational structure, air holding capacity, and texture of the dough, leading to an increase in the specific volume and texture-linked properties of the wholewheat bread.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Wei Wu, Huajin Zhou, Yanhong Chen, Yuming Guo, Jianmin Yuan
Summary: This study found that the use of specific types of debranching enzymes can promote the growth and development of the chicken intestine, improve absorption functions, and increase the diversity of beneficial bacteria, thereby enhancing the early growth performance of broiler chickens.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Mei Yang, Ying Yue, Liya Liu, Litao Tong, Lili Wang, Jawad Ashraf, Nana Li, Xianrong Zhou, Sumei Zhou
Summary: The study investigated the combined effects of xylanase (XYL) and glucose oxidase (GOX) in whole wheat buns making. The results showed that the combination significantly increased free sulfhydryl contents and glutenin macropolymer content compared to individual GOX. However, increasing XYL levels may lead to a decrease in alpha-helix and beta-sheet contents.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Dong Zhang, Jing Huang, Youyi Liu, Xingyi Chen, Tiecheng Gao, Ning Li, Weining Huang, Minchen Wu
Summary: The sensitivity of thermoresistant xylanase AusM to xylanase inhibitor protein (XIP) in wheat flour was reduced through site-directed mutagenesis. The mutant enzyme AusM(PKK) exhibited improved temperature adaptability and thermostability, and was more effective in increasing bread volume and reducing hardness during bread production and storage compared to the wild-type enzyme AusM.
Article
Agriculture, Dairy & Animal Science
G. I. Lee, T. S. Nielsen, H. N. Laerke, K. E. Bach Knudsen
Summary: The effect of carbohydrase on the digestibility of cereal diets in pigs was investigated. The study found that carbohydrase complex can enhance the digestibility of starch, non-starch polysaccharides, and nutrients in cereal grains. In particular, the complex can partially degrade high-molecular weight polysaccharides and increase their apparent ileal digestibility.
Article
Chemistry, Applied
Dimitrios Kouzounis, Melliana C. Jonathan, Natalia Soares, Mirjam A. Kabel, Henk A. Schols
Summary: This study aimed to extract and identify arabinoxylo-oligosaccharides (AXOS) released in broilers in order to understand the influence of endo-xylanase on arabinoxylan (AX) utilization. The results showed that endo-xylanase improved AX hindgut utilization by promoting the formation of AXOS.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Fatma Boukid
Summary: This review explores the composition, structure, and properties of soluble corn arabinoxylan, shedding light on its health benefits and advantageous functionalities in food products. It emphasizes the potential applications and health effects of corn arabinoxylan in promoting digestive wellness and enhancing the overall nutritional profile of various food products.
Article
Nutrition & Dietetics
Sineaid M. M. Collins, Glenn R. R. Gibson, Gavin N. N. Stainton, Andrea Bertocco, Orla B. B. Kennedy, Gemma E. E. Walton, Daniel M. M. Commane
Summary: This study aimed to investigate whether chronic consumption of I + AX could decrease appetite and energy intake, and increase intestinal propionate production in humans. The results showed that I + AX was associated with a reduction in energy intake, increased faecal SCFA concentration, and an increase in cell counts of beneficial microbial genera.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Ying Yue, Shuo Zhang, Bei Fan, Litao Tong, Lili Wang, Yahong Guo, Fengzhong Wang, Liya Liu
Summary: The addition of xylanase (XYL) in whole wheat dough can improve the stability of dough liquor (DL) foam, especially at 60 degrees C. This study found that XYL treatment increased the surface hydrophobicity and pressure of proteins in DL, and improved the interfacial dilatational modulus and shear strength of DL solutions. These findings provide a theoretical basis for improving the stability of gas cells in dough by modifying the properties of whole wheat DL with XYL.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Nian Liu, Severine Gagnot, Yann Denis, Deborah Byrne, Craig Faulds, Henri-Pierre Fierobe, Stephanie Perret
Summary: This study discovered a second system of arabinoxylan degradation in Ruminiclostridium cellulolyticum, challenging the previous assumption that complete extracellular degradation of arabinoxylan is required. The findings shed new light on the strategies used by anaerobic primary degrader bacteria to metabolize highly decorated arabinoxylan in competitive environments.
BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Fatima Canelo-Alvarez, Juan de Dios Figueroa-Cardenas, Veronica Flores-Casamayor
Summary: The study examined the effects of nixtamalization on sorghum and found that wet nixtamalization can improve the viscoelastic properties of dough-like systems and the formation of kafirin-gluten. The results showed that wet nixtamalization could produce leavened sorghum bread with attractive and softer texture, although the volume still needs improvement for comparison with wheat bread. The research provides a starting point for enhancing the breadmaking process for sorghum.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Ekawat Chaichoompu, Wintai Kamolsukyeunyong, Apichart Vanavichit
Summary: Consumers generally prefer white rice over whole grain rice due to its hardness and low palatability. However, consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes are strongly linked. To address this, a new breeding goal was formulated to improve the softness and palatability of whole grain rice while promoting its nutritional value. The study found that the ratio of soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) influenced the textural properties of cooked whole grain rice, and this ratio could be used as a biomarker for breeding soft and highly palatable whole grain rice.
Article
Food Science & Technology
Malgorzata R. Cyran, Wioletta M. Dynkowska, Alicja Ceglinska, Radoslaw Bonikowski
Summary: The antioxidant properties of bread can be significantly enhanced through the addition of lactic acid in the direct method of breadmaking. Macromolecule-bound ferulic acid in the PBS extract of rye bread is shown to be a stronger antioxidant compared to low molar mass phenolics extracted with MeOH, suggesting that PBS extract may better reflect the antioxidant potency of cereal-based products.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Agriculture, Multidisciplinary
Saba Iqbal, Saqib Arif, Salman Khurshid, Hafiza Mehwish Iqbal, Qurrat-Ul-Ain Akbar, Tahira Mohsin Ali, Shaikh Mohiuddin
Summary: This study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic alpha-amylase (MG), vital gluten (VG), and ascorbic acid (AA) in improving the properties of low-protein wheat flour for bread making. All additives showed positive impacts on gluten index (GI), water absorption capacity (WA), dough stability (DST), and sensory attributes of bread. The combination of MG60 + VG5 was found to be the most effective.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Yannick Meeus, Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour, Paula Moldenaers
Summary: This study investigated the hydrolysis of arabinoxylan (AX) in wheat and mixed cereal doughs by xylanases, finding that low dosages of enzyme did not significantly alter rheological properties while high dosages led to a considerable decrease in linear extensional viscosity. This decrease was attributed to changes in dough water distribution resulting from extensive hydrolysis of AX.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Evelyne Timmermans, Celine Wezenaar, An Bautil, Kristof Brijs, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Summary: Many food companies are trying to reduce the sugar content in their products. This study explored the possibility of using fructose instead of sucrose in fermented pastry to decrease the total sugar content, which proved to be effective.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
C. F. De Schepper, C. M. Courtin
Summary: We studied the impact of malting on barley starch gelatinisation properties and found that the peak gelatinisation temperature for malt starch was, on average, 1.2 degrees C higher than for barley starch. Both the malting process and endosperm breakdown products contributed to this difference. The presence of water-extractable, non-starch components also increased the intrinsic starch gelatinisation temperatures. The findings highlight the importance of considering matrix effects and starch granule size in starch conversion during brewing.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Karel Thielemans, Yamina De Bondt, Luke Comer, Jeroen Raes, Nadia Everaert, Bert F. F. Sels, Christophe M. M. Courtin
Summary: Cellulose can be extracted from various sources and may help to bridge the dietary fiber gap in our diets. However, due to its crystalline structure and high polymerization, its fermentation in the human colon is limited. In this study, a modified cellulose with increased digestibility and fermentation potential was developed using mechanical treatment and acid hydrolysis. The modified cellulose showed improved fermentation and increased short-chain fatty acid production when exposed to human fecal microbiota.
Article
Food Science & Technology
Evelyne Timmermans, Ine Langie, An Bautil, Kristof Brijs, Carolien Buve, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, Christophe M. Courtin
Summary: Despite the limited exploration of the natural diversity of yeasts, this study investigates the fermentation characteristics of 23 yeasts from various industries in sweet dough. Significant differences in sugar consumption, metabolite and volatile compound production were observed, and non-conventional yeast strains showed potential for positive aroma compound production in sweet dough.
Article
Chemistry, Applied
I. M. Riley, U. Verma, S. Canals Rovira, N. Ooms, M. A. Nivelle, P. Verboven, B. Nicolai, J. A. Delcour
Summary: This study investigated the impact of deep-frying duration on the physical state and microstructure of potato starch. It was found that starch undergoes gelatinization and transitions from a rubbery to a glassy state during frying. Microstructural changes are limited once a significant portion of starch has transitioned into the glassy state.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Julie Van de Vondel, Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour
Summary: The research paper investigated the foaming properties of aqueous extracts from defatted quinoa wholemeal and found that both albumins and 11S globulins were present at the air-water interface. The presence of heat-induced aggregates of 11S globulins led to stable foams, while the presence of albumins resulted in a weakly elastic interfacial network. The study provides valuable insights for developing novel quinoa-based food products that require interfacial stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Celine Verdonck, Yamina De Bondt, Ines Pradal, An Bautil, Niels A. Langenaeken, Kristof Brijs, Peter Goos, Luc De Vuyst, Christophe M. Courtin
Summary: The final quality of wholemeal wheat bread is influenced by process parameter settings and leavening strategy. This study found that the specific volume of bread varied depending on the type of leavening strategy used, with a lower specific volume observed with sourdough compared to baker's yeast. The proofing time and water absorption had different effects on the specific volume when using different leavening strategies.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Eline Van Wayenbergh, Lisa Coddens, Niels A. Langenaeken, Imogen Foubert, Christophe M. Courtin
Summary: This study investigated the contribution of bran antioxidants and lipids to the stabilizing effect of cereal bran on vitamin A during accelerated storage. The results showed that wheat bran had a more pronounced stabilization effect on vitamin A compared to rice bran, which was attributed to its higher antioxidant capacity and lower degree of lipid oxidation. However, specific components could not be attributed to the vitamin A-stabilizing effect, indicating that the ability of cereal bran to stabilize vitamin A is determined by the balance of antioxidants, pro-oxidants, and oxidation-sensitive components in the system.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour
Summary: Successful sucrose replacement in cake systems requires thorough understanding of the water mobility, air content, and appropriate timings of starch and protein biopolymer transitions in the batter.
NPJ SCIENCE OF FOOD
(2023)
Article
Chemistry, Applied
Arne M. R. Huyst, Paul Van der Meeren, Joeller A. J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz, Jan A. Delcour
Summary: Proteins are important stabilizers for emulsions, gels, and foams, and the (supra)molecular structure of proteins may play a crucial role. In this study, ovalbumin dispersions treated with heat, trypsin, or both were evaluated for their ability to stabilize oil-in-water emulsions. The results showed that emulsions containing long fibrils of ovalbumin obtained through trypsin treatment after heating exhibited excellent stability and were suitable for structured food applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Konstantinos Korompokis, Jan A. Delcour, Kristin Verbeke
Summary: This study aimed to enzymatically elongate amylopectin chains to promote retrogradation and investigate its impact on glycemic responses. The results showed that there were no significant differences in postprandial glycemic responses between the enzymatically modified oatmeal porridge and the unmodified counterpart.
Article
Agriculture, Dairy & Animal Science
An Bautil, Michael R. Bedford, Johan Buyse, Christophe M. Courtin
Summary: This study aimed to evaluate the potential of reduced-particle size wheat bran and endoxylanases as feed additives in stimulating arabinoxylan hydrolysis and fermentation in young broilers. The results showed that the addition of endoxylanase increased arabinoxylan solubilization and fermentation. Adding reduced-particle size wheat bran improved the utilization of wheat arabinoxylan. However, at 28 days, the addition of reduced-particle size wheat bran reduced body weight gain but increased butyric acid concentrations.
Article
Food Science & Technology
Wisse Hermans, Justine Busschaert, Yamina De Bondt, Niels A. Langenaeken, Christophe M. Courtin
Summary: This study examines how the protein gradient within the wheat starchy endosperm is reflected in mill fractions. It is found that the protein content increases in successive break fractions due to the gradient within the endosperm. The study also explores the protein composition gradient and its relation to N-fertilization, providing insights for millers in managing flour quality.
Article
Agriculture, Dairy & Animal Science
Ines Dieryck, Winnie Dejonghe, Wouter Van Hecke, Joy Delacourt, An Bautil, Christophe M. Courtin, Daniel Vermeulen, Johan Buyse, Jan Paeshuyse
Summary: This study aimed to evaluate the potential of wood-derived xylo-oligosaccharides as a prebiotic feed supplement for broilers. Results from the pilot study indicated that higher enzyme concentrations in the production process lead to higher butyric acid production during in vitro fermentation. The supplementation of tailored xylo-oligosaccharides to the broiler diet resulted in higher Bifidobacterium counts.
Article
Chemistry, Applied
Wisse Hermans, Sabrina Geisslitz, Yamina De Bondt, Niels A. Langenaeken, Katharina A. Scherf, Christophe M. Courtin
Summary: This study used laser microdissection and nanoLC-MS/MS to explore the relative differences in protein composition between different parts of wheat endosperm. The results showed that the sub-aleurone contained a higher proportion of gluten proteins than the inner endosperm, with differences in specific protein components.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
