scholarly journals A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2311
Author(s):  
Stefano Renzetti ◽  
Mira Theunissen ◽  
Karlijn Horrevorts
Keyword(s):  
Steric Hindrance ◽  
Binding Capacity ◽  
Moisture Sorption ◽  
Insoluble Fraction ◽  
Glass Beads ◽  
Water Binding ◽  
Chemical Mechanisms ◽  
Oat Bran ◽  
Bread Properties

This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties. For such purpose, an inert filler, i.e., glass beads of comparable particle size and with no water binding capacity and moisture sorption properties, was also studied. The glass beads provided breads most similar to the control, indicating the limited role of steric hindrance. Brans and bran fractions showed distinct compositional and physical properties. The soluble fraction from oat bran, rich in β-glucan, was less hygroscopic than the wheat counterpart and could bind more water, resulting in larger detrimental effects on bread quality. The β-glucan content showed a prevalent role in affecting gluten development, the thermo-setting behaviour of the dough, and crumb texture, i.e., cohesiveness and resilience. Overall, the comparison between the two brans and their fractions indicated that the interplay between water binding, mainly provided by the insoluble fraction, and the plasticizing properties of the soluble bran fraction controlled the effects on bread volume and texture. From a compositional standpoint, β-glucan content was a determining factor that discriminated the effects of wheat and oat brans.

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

2018 ◽  
Vol 253 ◽  
pp. 262-268 ◽  
Author(s):  
S. Hemdane ◽  
N.A. Langenaeken ◽  
P.J. Jacobs ◽  
J. Verspreet ◽  
J.A. Delcour ◽  
...  
Keyword(s):  
Steric Hindrance ◽  
Bread Making ◽  
Water Binding

Brain development needs sugar: the role of polysialic acid in controlling NCAM functions

2009 ◽  
Vol 390 (7) ◽  
Author(s):  
Martina Mühlenhoff ◽  
Imke Oltmann-Norden ◽  
Birgit Weinhold ◽  
Herbert Hildebrandt ◽  
Rita Gerardy-Schahn
Keyword(s):  
Neural Plasticity ◽  
Binding Capacity ◽  
Polysialic Acid ◽  
High Water ◽  
Water Binding ◽  
Neural Cell Adhesion ◽  
Key Factor ◽  
Developing Nervous System ◽  
Cell Cell

Abstract Polysialic acid (polySia) is a major regulator of cell-cell interactions in the developing nervous system and a key factor in maintaining neural plasticity. As a polyanionic molecule with high water binding capacity, polySia increases the intercellular space and creates conditions that are permissive for cellular plasticity. While the prevailing model highlights polySia as a non-specific regulator of cell-cell contacts, this review concentrates on recent studies in knockout mice indicating that a crucial function of polySia resides in controlling interactions mediated by its predominant protein carrier, the neural cell adhesion molecule NCAM.

Activators in Accelerated Sulfur Vulcanization

2004 ◽  
Vol 77 (3) ◽  
pp. 512-541 ◽  
Author(s):  
Geert Heideman ◽  
Rabin N. Datta ◽  
Jacques W. M. Noordermeer ◽  
Ben van Baarle
Keyword(s):  
Reaction Mechanisms ◽  
Model Compound ◽  
Background Information ◽  
Zinc Compounds ◽  
Chemical Mechanisms ◽  
Sulfur Vulcanization ◽  
Multifunctional Additives ◽  
Vulcanization Process

Abstract This review provides relevant background information about the vulcanization process, as well as the chemistry of thiuram- and sulfenamide-accelerated sulfur vulcanization with emphasis on the role of activators, to lay a base for further research. It commences with an introduction of sulfur vulcanization and a summary of the reaction mechanisms as described in literature, followed by the role of activators, particularly ZnO. The various possibilities to reduce ZnO levels in rubber compounding, that have been proposed in literature, are reviewed. A totally different approach to reduce ZnO is described in the paragraphs about the various possible roles of multifunctional additives (MFA) in rubber vulcanization. Another paragraph is dedicated to the role of amines in rubber vulcanization, in order to provide some insight in the underlying chemical mechanisms of MFA systems. Furthermore, an overview of Model Compound Vulcanization (MCV) with respect to different models and activator/accelerator systems is given. In the last part of this review, the various functions of ZnO in rubber are summarized. It clearly reveals that the role of ZnO and zinc compounds is very complex and still deserves further clarification.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Role of amino acid residue 90 in bioactivity and receptor binding capacity of tumor necrosis factor mutants

2007 ◽  
Vol 1774 (8) ◽  
pp. 1029-1035 ◽  
Author(s):  
Hiroko Shibata ◽  
Haruhiko Kamada ◽  
Kyoko Kobayashi-Nishibata ◽  
Yasuo Yoshioka ◽  
Toshihide Nishibata ◽  
...  
Keyword(s):  
Amino Acid ◽  
Tumor Necrosis Factor ◽  
Receptor Binding ◽  
Amino Acid Residue ◽  
Tumor Necrosis ◽  
Binding Capacity ◽  
Necrosis Factor

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals Role of filler and its heterostructure on moisture sorption mechanisms in polyimide films

2018 ◽  
Vol 8 (1) ◽  
Author(s):  
Hom N. Sharma ◽  
Matthew P. Kroonblawd ◽  
Yunwei Sun ◽  
Elizabeth A. Glascoe
Keyword(s):  
Moisture Sorption ◽  
Polyimide Films ◽  
Sorption Mechanisms

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

scholarly journals Critical Role of Zinc as Either an Antioxidant or a Prooxidant in Cellular Systems

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Sung Ryul Lee
Keyword(s):  
Oxidative Stress ◽  
Zinc Deficiency ◽  
Metal Binding ◽  
Inflammatory Responses ◽  
Binding Capacity ◽  
Critical Role ◽  
Cellular Systems ◽  
Oxidative Stresses ◽  
Dual Action

Zinc is recognized as an essential trace metal required for human health; its deficiency is strongly associated with neuronal and immune system defects. Although zinc is a redox-inert metal, it functions as an antioxidant through the catalytic action of copper/zinc-superoxide dismutase, stabilization of membrane structure, protection of the protein sulfhydryl groups, and upregulation of the expression of metallothionein, which possesses a metal-binding capacity and also exhibits antioxidant functions. In addition, zinc suppresses anti-inflammatory responses that would otherwise augment oxidative stress. The actions of zinc are not straightforward owing to its numerous roles in biological systems. It has been shown that zinc deficiency and zinc excess cause cellular oxidative stress. To gain insights into the dual action of zinc, as either an antioxidant or a prooxidant, and the conditions under which each role is performed, the oxidative stresses that occur in zinc deficiency and zinc overload in conjunction with the intracellular regulation of free zinc are summarized. Additionally, the regulatory role of zinc in mitochondrial homeostasis and its impact on oxidative stress are briefly addressed.

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