scholarly journals Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough

2022 ◽  
Author(s):  
Lin ZHANG ◽  
Jie ZENG ◽  
Haiyan GAO ◽  
Keke ZHANG ◽  
Mengyu WANG
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Gluten Protein

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb

2018 ◽  
Vol 242 ◽  
pp. 68-74 ◽  
Author(s):  
Nand Ooms ◽  
Koen J.A. Jansens ◽  
Bram Pareyt ◽  
Stijn Reyniers ◽  
Kristof Brijs ◽  
...  
Keyword(s):  
Disulfide Bond ◽  
Wheat Gluten ◽  
Gluten Protein ◽  
The Impact

Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

scholarly journals Effect of X-rays on structural, physicochemical and functional properties of gluten protein

2021 ◽  
Vol 24 ◽  
Author(s):  
Durga Chandra ◽  
Ashish Dabade ◽  
Gauri Damgude ◽  
Chetali Malhotra
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Stability Index ◽  
Time Range ◽  
Gluten Protein ◽  
X Rays ◽  
Net Charge ◽  
Emulsification Activity ◽  
X Ray ◽  
Sds Page

Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.

Effect of Storage Conditions on the Proximate Profile and Functional Properties of Whole Yellow Pea Flour

2021 ◽  
Author(s):  
Serap Vatansever ◽  
Sushmita Karki ◽  
Atanu Biswas ◽  
Clifford Hall
Keyword(s):  
Functional Properties ◽  
Storage Conditions ◽  
Pea Flour

Shelf life of barley shoots chlorophyll under four frozen‐storage conditions

2021 ◽  
Author(s):  
Betty Ronceros ◽  
Dagoberto Díaz ◽  
José Miguel‐Bastías‐Montes ◽  
Ociel Muñoz‐Fariña ◽  
Alejandro R. Lespinard ◽  
...  
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Storage Conditions

Effects of wheat gluten protein on the properties of starch based sustainable wood polymer nanocomposites

2018 ◽  
Vol 100 ◽  
pp. 137-145 ◽  
Author(s):  
Prasanta Baishya ◽  
Deepankar Nath ◽  
Pakiza Begum ◽  
Ramesh C. Deka ◽  
Tarun K. Maji
Keyword(s):  
Polymer Nanocomposites ◽  
Wheat Gluten ◽  
Gluten Protein ◽  
Wood Polymer

scholarly journals Immunomodulatory and Antioxidant Properties of Wheat Gluten Protein Hydrolysates in Human Peripheral Blood Mononuclear Cells

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1673 ◽  
Author(s):  
Ivan Cruz-Chamorro ◽  
Nuria Álvarez-Sánchez ◽  
Guillermo Santos-Sánchez ◽  
Justo Pedroche ◽  
María-Soledad Fernández-Pachón ◽  
...  
Keyword(s):  
Peripheral Blood Mononuclear Cells ◽  
Peripheral Blood ◽  
Mononuclear Cells ◽  
Human Peripheral Blood ◽  
Biological Activities ◽  
Wheat Gluten ◽  
Protein Hydrolysates ◽  
Gluten Protein ◽  
Peripheral Blood Mononuclear ◽  
Blood Mononuclear Cells

Peptides from several plant food proteins not only maintain the nutritional values of the original protein and decrease the environmental impact of animal agriculture, but also exert biological activities with significant health-beneficial effects. Wheat is the most important food grain source in the world. However, negative attention on wheat-based products has arose due to the role of gluten in celiac disease. A controlled enzymatic hydrolysis could reduce the antigenicity of wheat gluten protein hydrolysates (WGPHs). Therefore, the aims of the present study were to evaluate the effects of the in vitro administration of Alcalase-generated WGPHs on the immunological and antioxidant responses of human peripheral blood mononuclear cells (PBMCs) from 39 healthy subjects. WGPH treatment reduced cell proliferation and the production of the Type 1 T helper (Th1) and Th17 pro-inflammatory cytokines IFN-γ and IL-17, respectively. WPGHs also improved the cellular anti-inflammatory microenvironment, increasing Th2/Th1 and Th2/Th17 balances. Additionally, WGPHs improved global antioxidant capacity, increased levels of the reduced form of glutathione and reduced nitric oxide production. These findings, not previously reported, highlight the beneficial capacity of these vegetable protein hydrolysates, which might represent an effective alternative in functional food generation.

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