Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid

2010 ◽  
Vol 123 (1) ◽  
pp. 123-130 ◽  
Author(s):  
Lan Liao ◽  
Tong-Xun Liu ◽  
Mou-Ming Zhao ◽  
Chun Cui ◽  
Bo-En Yuan ◽  
...  
Keyword(s):  
Citric Acid ◽  
Succinic Acid ◽  
Conformational Changes ◽  
Wheat Gluten

scholarly journals Conformational Changes in Wheat Gluten After using Ag-nanoparticles

2014 ◽  
Vol 28 (3) ◽  
pp. 311-317 ◽  
Author(s):  
Agnieszka Nawrocka
Keyword(s):  
Aqueous Solution ◽  
Silver Nanoparticles ◽  
Secondary Structure ◽  
Conformational Changes ◽  
Fungal Infections ◽  
Wheat Gluten ◽  
Control Sample ◽  
Antimicrobial Properties ◽  
Protective Layer ◽  
Trisodium Citrate

Abstract Silver nanoparticles have antimicrobial properties since they can be regarded as an efficient protector against pathogenic microorganisms. Fourier transform infrared spectroscopy was used to examine conformational changes in the secondary structure of wheat gluten washed out from grain treated with an aqueous solution of silver nanoparticles stabilized by tri-sodium citrate. Silver nanoparticles were used as a protective layer on the grain surface against bacterial and fungal infections (antimicrobial agent). Analysis of the amide I band revealed significant changes in the secondary structure after using silver nanoparticles. An increase in the β-sheet content (from 36.2 to 39.2%) was observed at the expense of the α-helix and β-turn content. To find factors causing these changes, the wheat grains were treated by an aqueous solution of trisodium citrate and water. The results obtained indicate that the changes in the gluten structure were connected mainly with the trisodium citrate action due to presence of a small number of free molecules of the stabilizer in the solution of silver nanoparticles. Additionally, the conformational changes in gluten pointed out that gluten flexibility increased (decrease in the αH/βS ratio from 1.40 for the control sample to 1.26 for the silver nanoparticle-treated samples) as well as the solubility of gluten decreased (decrease in the β-turn content from 13.1 to 11.4%).

Anti-Thrombotic Effect of a Novel Formula from Corni Fructus with Malic Acid, Succinic Acid and Citric Acid

2013 ◽  
Vol 28 (5) ◽  
pp. 722-727 ◽  
Author(s):  
Qi-Chun Zhang ◽  
Yue Zhao ◽  
Hui-Min Bian
Keyword(s):  
Citric Acid ◽  
Succinic Acid ◽  
Malic Acid ◽  
Corni Fructus

scholarly journals Sugar and Nonvolatile Acid Composition of Blackberries

2010 ◽  
Vol 93 (3) ◽  
pp. 956-965 ◽  
Author(s):  
Ho-Ju Fan-Chiang ◽  
Ronald E Wrolstad
Keyword(s):  
Citric Acid ◽  
Succinic Acid ◽  
Acid Composition ◽  
Malic Acid ◽  
Titratable Acidity ◽  
Isocitric Acid ◽  
Objective Being

Abstract Sugar and nonvolatile acid analyses were conducted on 52 samples of blackberries (Rubus spp), the objective being to develop a compositional database for evaluating authenticity and quality. Brix ranged from 6.88 to 16.83, with a mean of 10.82. Titratable acidity ranged from 0.52 to 2.24 g citric acid/100 mL, with a mean of 1.35. Sucrose levels (range, 012.9; mean, 4.6) were highly variable. The overall glucose:fructose ratio ranged from 0.81 to 1.17, with a mean of 1.01. Malic, isocitric, lactoisocitric, citric, shikimic, and fumaric acids were identified, with succinic acid being present in some samples. Malic acid ranged from 5.2 to 35.3 of total acids (87.5603 mg/100 g), with a mean of 16.4 (280 mg/100 g). Isocitric acid ranged from 4.7 to 71.6, with a mean of 34.7 (599 mg/100 g), and lactoisocitric acid ranged from 3.4 to 32.6 with a mean of 17.3 (293 mg/100 g). Citric acid ranged from 1.3 to 80.2, with a mean of 31.6 (572 mg/100 g). Shikimic, fumaric, and succinic were present in trace quantities. Two patterns of nonvolatile acid compositions were evident. Ten commercial blackberry juice samples were analyzed, and it was possible to determine whether they were Marion, Evergreen, or a mixture of the two from their acid profiles.

Synergistic Antilisterial Effects of Mixtures of Lysozyme and Organic Acids

2016 ◽  
Vol 79 (12) ◽  
pp. 2184-2189 ◽  
Author(s):  
MYEONGGEUN OH ◽  
JOONGJAE LEE ◽  
YOONHWA JEONG ◽  
MISOOK KIM
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Malic Acid ◽  
Synergistic Effects ◽  
The Other ◽  
Food Preservative ◽  
Time Kill

ABSTRACT We investigated the synergistic effects of lysozyme combined with organic acids to inhibit the growth of Listeria monocytogenes. The antilisterial effects of the combination of lysozyme and acetic acid, citric acid, lactic acid, malic acid, or succinic acid were evaluated using the checkerboard method and time-kill assay. The MIC was 25,000 mg/liter for lysozyme, 625 mg/liter for acetic acid, and 1,250 mg/liter for the other acids. The MBC was 10,000 mg/liter for all of the tested organic acids. The combination of lysozyme and each organic acid showed synergistic effects via the checkerboard method; however, the time-kill assay showed synergistic effects for only three combinations of 1,250 mg/liter lysozyme with succinic acid (312 and 625 mg/liter) or malic acid (625 mg/liter). The results of this study indicate that the combination of lysozyme and malic acid or succinic acid can be effectively used as a food preservative to control L. monocytogenes.

scholarly journals Effects of the Tomato Pathogen Fusarium oxysporum f. sp. radicis-lycopersici and of the Biocontrol Bacterium Pseudomonas fluorescens WCS365 on the Composition of Organic Acids and Sugars in Tomato Root Exudate

2006 ◽  
Vol 19 (10) ◽  
pp. 1121-1126 ◽  
Author(s):  
Faina Kamilova ◽  
Lev V. Kravchenko ◽  
Alexander I. Shaposhnikov ◽  
Nataliya Makarova ◽  
Ben Lugtenberg
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fusarium Oxysporum ◽  
Pseudomonas Fluorescens ◽  
Root Exudate ◽  
Soil Analysis ◽  
Strong Increase ◽  
Tomato Root ◽  
Biocontrol Strain

The effects of the pathogenic fungus Fusarium oxysporum f. sp. radicis-lycopersici and of the bacterial biocontrol strain Pseudomonas fluorescens WCS365, and of both microbes, on the amounts and composition of root exudate components of tomato plants grown in a gnotobiotic stonewool substrate system were studied. Conditions were selected under which introduction of F. oxysporum f. sp. radicis-lycopersici caused severe foot and root rot, whereas inoculation of the seed with P. fluorescens WCS365 decreased the percentage of diseased plants from 96 to 7%. This is a much better disease control level than was observed in potting soil. Analysis of root exudate revealed that the presence of F. oxysporum f. sp. radicis-lycopersici did not alter the total amount of organic acids, but that the amount of citric acid decreased and that of succinic acid increased compared with the nontreated control. In contrast, in the presence of the P. fluorescens biocontrol strain WCS365, the total amount of organic acid increased, mainly due to a strong increase of the amount of citric acid, whereas the amount of succinic acid decreased dramatically. Under biocontrol conditions, when both microbes are present, the content of succinic acid decreased and the level of citric acid was similar to that in the nontreated control. The amount of sugar was approximately half that of the control sample when either one of the microbes was present alone or when both were present. Analysis of the interactions between the two microbes grown together in sterile tomato root exudate showed that WCS365 inhibited multiplication of F. oxysporum f. sp. radicis-lycopersici, whereas the fungus did not affect the number of CFU of the bacterium.

Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten

2013 ◽  
Vol 141 (3) ◽  
pp. 2772-2778 ◽  
Author(s):  
Chaoying Qiu ◽  
Weizheng Sun ◽  
Chun Cui ◽  
Mouming Zhao
Keyword(s):  
Citric Acid ◽  
Wheat Gluten ◽  
Antioxidant Properties ◽  
In Vitro Digestibility

Effects of Bentonite Clarificants on Organic Acids Contents in Red Wine during Clarification

2011 ◽  
Vol 194-196 ◽  
pp. 802-805
Author(s):  
Zhan Sheng Wu ◽  
Xi Fang Sun ◽  
Chun Li
Keyword(s):  
Hydrogen Bond ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Red Wine ◽  
Titratable Acidity

Effects of different bentonite clarificants on the main organic acids contents in wine were investigated during the clarification process. Citric acid (CA) concentration changed slightly during the first day with average elimination ratio (AER) of 0.57%, and tartaric acid (TA), malic acid (MA), lactic acid (LA) and succinic acid (SA) were varied with AER of 12.39%, 9.80%, 7.27% and 6.27%, respectively, while acetic acid (AA) has the biggest AER of 15.42%. The pH and titratable acidity were significantly dependent on the variation of CA and TA. The –OH group in organic acids could be combined with –Si-O or –AlO groups in bentonite surface by hydrogen bond, which could caused the decrease in concentration various organic acids.

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