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12 pages, 4078 KiB

Open AccessArticle

Identification of Novel Peptides with Alcohol Dehydrogenase (ADH) Activating Ability in Chickpea Protein Hydrolysates

by Rong Zan, Ling Zhu, Gangcheng Wu and Hui Zhang

Foods 2023, 12(8), 1574; https://doi.org/10.3390/foods12081574 - 7 Apr 2023

Cited by 5 | Viewed by 1851

Alcohol dehydrogenase (ADH) is one of the main rate-limiting enzymes in alcohol metabolism. Food protein-derived peptides are thought to have ADH activating ability. We verified for the first time that chickpea protein hydrolysates (CPHs) had the ability to activate ADH and identified novel [...] Read more.

Alcohol dehydrogenase (ADH) is one of the main rate-limiting enzymes in alcohol metabolism. Food protein-derived peptides are thought to have ADH activating ability. We verified for the first time that chickpea protein hydrolysates (CPHs) had the ability to activate ADH and identified novel peptides from them. CPHs obtained by hydrolysis with Alcalase for 30 min (CPHs-Pro-30) showed the highest ADH activating ability, and the ADH activation rate could still maintain more than 80% after in vitro simulated gastrointestinal digestion. We have verified four peptides with activation ability to ADH: ILPHF, MFPHLPSF, LMLPHF and FDLPALRF (concentration for 50% of maximal effect (EC₅₀): 1.56 ± 0.07 µM, 1.62 ± 0.23 µM, 1.76 ± 0.03 µM and 9.11 ± 0.11 µM, respectively). Molecular docking showed that the mechanism for activating ADH was due to the formation of a stable complex between the peptide and the active center of ADH through hydrogen bonding. The findings suggest that CPHs and peptides with ADH activating ability may be developed as natural anti-alcoholic ingredients to prevent alcoholic liver disease (ALD). Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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15 pages, 3293 KiB

Open AccessArticle

Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents

by Anayansi Escalante-Aburto, Juan de Dios Figueroa-Cárdenas, Aurelio Dominguez-Lopez, Silverio García-Lara and Néstor Ponce-García

Foods 2023, 12(4), 808; https://doi.org/10.3390/foods12040808 - 14 Feb 2023

Cited by 6 | Viewed by 1421

Abstract

The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoelastic properties of wheat, rye, and triticale [...] Read more.

The viscoelastic properties of cereal kernels are strongly related to their quality, which can be applied to the development of a more selective and objective classification process. In this study, the association between the biophysical and viscoelastic properties of wheat, rye, and triticale kernels was investigated at different moisture contents (12% and 16%). A uniaxial compression test was performed under a small strain (5%), and the increase in viscoelasticity at 16% moisture content corresponded to proportional increases in biophysical properties such as the appearance and geometry. The biophysical and viscoelastic behaviors of triticale were between those of wheat and rye. A multivariate analysis showed that the appearance and geometric properties significantly influenced kernel features. The maximum force showed strong correlations with all viscoelastic properties, and it can be used to distinguish between cereal types and moisture contents. A principal component analysis was performed to discriminate the effect of the moisture content on different types of cereals and to evaluate the biophysical and viscoelastic properties. The uniaxial compression test under a small strain and the multivariate analysis can be considered a simple and non-destructive tool for assessing the quality of intact cereal kernels. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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13 pages, 1147 KiB

Open AccessArticle

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice

by Ling Zhu, Chengtao Yu, Xianting Yin, Gangcheng Wu and Hui Zhang

Foods 2022, 11(22), 3699; https://doi.org/10.3390/foods11223699 - 18 Nov 2022

Cited by 6 | Viewed by 1918

Abstract

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different [...] Read more.

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the effects of this on the physiochemical properties and nutritional composition of cooked brown rice remain unknown. In this study, the setting of varied soaking conditions was realized by a power-adjustable rice cooker, and the effects of soaking temperature (40, 50, 60 and 70 °C) and time (30 and 60 min) on cooked brown rice were thoroughly analyzed. Textural results revealed that cooked brown rice was softer and stickier after soaking. Grain hardness decreased by increasing the soaking temperature and time. Furthermore, stickiness after soaking for 60 min was higher than that after 30 min, and this decreased with the soaking temperature. There was no significant unpleasant flavor after soaking, and the volatile compound profile between soaked and unsoaked brown rice was similar. Neither soaking temperature nor time had any significant effect on the phytochemical contents (phenolic compounds, α-tocopherol and γ-oryzanol) or antioxidant capacity of cooked brown rice, whereas γ-aminobutyric acid content was effectively preserved within a certain soaking temperature range. Textural properties can be effectively controlled by soaking temperature and time, and nutritional properties remain stable when soaking at 40–70 °C for 30–60 min. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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15 pages, 2011 KiB

Open AccessArticle

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

by Chaoqiang Xue, Xiaona Guo and Kexue Zhu

Foods 2022, 11(22), 3696; https://doi.org/10.3390/foods11223696 - 18 Nov 2022

Cited by 5 | Viewed by 1560

Abstract

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF [...] Read more.

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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15 pages, 7390 KiB

Open AccessArticle

Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties

by Xue Lu, Xiaona Guo and Kexue Zhu

Foods 2022, 11(22), 3685; https://doi.org/10.3390/foods11223685 - 17 Nov 2022

Cited by 4 | Viewed by 1713

Abstract

Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the [...] Read more.

Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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18 pages, 2034 KiB

Open AccessArticle

Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism

by Xiaoyang Zou, Xiaolong Wang, Liang Li, Pai Peng, Qianying Ma, Xinzhong Hu and Rudi Appels

Foods 2022, 11(21), 3432; https://doi.org/10.3390/foods11213432 - 29 Oct 2022

Cited by 6 | Viewed by 1975

Abstract

To understand the effect of gluten on starch digestion characteristics, the structural characteristics of protein, starch, and starch digestion attributes were explored by using flours of four wheat near-isogenic lines. Protein and starch fractions from the four flours were used to form so-called [...] Read more.

To understand the effect of gluten on starch digestion characteristics, the structural characteristics of protein, starch, and starch digestion attributes were explored by using flours of four wheat near-isogenic lines. Protein and starch fractions from the four flours were used to form so-called recombinant flours where glutenin and gliadin protein fractions, in different ratios, were combined with starch and heated in a water slurry at 80 °C for 5 min. We found that starch digestibility of the recombinant flours could be reproducibly modified by altering the long- and short-range molecular order of starch through varying the attributes of the gluten protein by virtue of the gluten strength as well as the proportions of glutenin and gliadins. The gluten composition changes of strong-gluten flour did not improve the starch digestion resistibility, however, for the moderate- and weak-gluten flours, the proportional increase of glutenin improved the resistance of starch to digestion through the increased long- and short-range molecular order of starch. The resistance of starch to digestion could also be enhanced with increasing gliadin, and was associated with the modified short-range molecular order of starch. We propose that flour mixtures can be optimized for specified product quality by manipulating the amounts of both gliadin and glutenin. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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15 pages, 2753 KiB

Open AccessArticle

Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles

by Wen Yang, Kexue Zhu and Xiaona Guo

Foods 2022, 11(19), 3093; https://doi.org/10.3390/foods11193093 - 5 Oct 2022

Cited by 3 | Viewed by 2123

Abstract

The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total [...] Read more.

The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g in flour, the shelf life of FWNs decreased from 23 d to 9 d at 4 °C. During storage, the acidity increased, which was significantly correlated with the change of TPC (p < 0.05), and the pH value and L* value of FWNs decreased significantly (p < 0.05). Changes in viscosity characteristics of starch components were also detected, the higher the TPC in flour, the more obvious the viscosity decreased. Moreover, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that with the deterioration of FWNs, some low molecular weight protein subunits increased; texture analysis showed that the hardness of noodles increased firstly and then decreased, the adhesiveness increased and the springiness decreased during storage. In summary, choosing flour with low TPC to prepare FWNs can extend the shelf life and slow down the quality deterioration of FWNs during storage at 4 °C. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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13 pages, 2042 KiB

Open AccessArticle

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

by Ampaka Mafu, Sunantha Ketnawa, Suphat Phongthai, Regine Schönlechner and Saroat Rawdkuen

Foods 2022, 11(14), 2142; https://doi.org/10.3390/foods11142142 - 19 Jul 2022

Cited by 22 | Viewed by 4667

Abstract

The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of [...] Read more.

The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97–25.94, wt%), fat (10.91–15.07, wt%), and ash (2.09–2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64–64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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10 pages, 37642 KiB

Open AccessCommunication

The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

by Linlin Song, Sheng Zhang and Benguo Liu

Foods 2022, 11(14), 2056; https://doi.org/10.3390/foods11142056 - 12 Jul 2022

Cited by 13 | Viewed by 2340

Abstract

Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle [...] Read more.

Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 μm) and wettability (contact angle, 38°) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction (φ) and the addition amount of sorghum flour (c) had significant effects on the formation of Pickering emulsion gels. When c ≥ 5%, Pickering emulsion gels with φ = 70% could be obtained. Microstructure analysis indicated that sorghum flour not only played an emulsifying role at the O/W interface but also prevented oil droplets from coalescing through its viscous effect in the aqueous phase. With increases in c, the droplet size of the emulsion gel decreased, its mechanical properties gradually strengthened, and its protective effect on β-carotene against UV irradiation also improved. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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16 pages, 3057 KiB

Open AccessArticle

Physicochemical, Functional, and In Vitro Digestibility of Protein Isolates from Thai and Peru Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cakes

by Saroat Rawdkuen, Stefano D’Amico and Regine Schoenlechner

Foods 2022, 11(13), 1869; https://doi.org/10.3390/foods11131869 - 24 Jun 2022

Cited by 6 | Viewed by 2798

Abstract

Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were [...] Read more.

Proteins from Sacha inchi (SI) have been widely known for their health-benefiting properties. This study aimed to investigate the different protein isolates obtained from oil press-cakes of Thai and Peru SI. The protein content and protein recovery of Thai and Peru SI were estimated to be 93.27, 90.67%, and 49.15, 59.32%, respectively. The protein patterns of the Thai and Peru SI samples analyzed by SDS-PAGE showed glycoprotein as a major protein, with a molecular weight of 35 kDa. Both protein isolates (PI) showed water and oil holding capacities in the range of 2.97–3.09 g/g sample and 2.75–2.88 g/g sample, respectively. The emulsifying properties of the PI from Thai SI were higher than those of Peru (p < 0.05), while the foaming properties were not analogous to the emulsion properties. The Thai SI sample showed lower digestibility up to 120 min of in vitro digestion time than that of the Peru SI sample (p < 0.05). However, simulated in vitro pepsin digestion of Thai and Peru Si samples displayed hydrolyzed protein bands compared to trypsin digestion, which showed no protein patterns in both SI samples on a 4–20% gradient gel. These results suggest that the protein isolates from Thai and Peru SI exhibit marked variations in physical and techno-functional properties and have a high potential to be employed as plant-based protein additives for future non-animal-based protein-rich foods. Full article

(This article belongs to the Special Issue Grain-Based Products: Innovative Processing Technologies and Quality)

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