Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR

Wang, Jinshui; Yue, Yuanyuan; Liu, Tiantian; Zhang, Bin; Wang, Zhenlei; Zhang, Changfu

doi:10.1007/s12539-016-0206-3

Cited by 18 publications

(8 citation statements)

References 33 publications

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“…Attention should be paid to the changes in disulfide bond content during cross-linking, which determines the morphology of the protein [29]. The improvement in the rheological properties of the steamed bread and the reduction in its hardness were mainly due to the depolymerization of glutenin macromolecules, which made the cross-linking structure uniform and regular [30]. During proofing, hydrogen peroxide produced by L. plantarum promoted the oxidation of free sulfhydryl groups to form disulfide bonds and linked the hydrophobic amino acids in the molecule.…”

Section: Extractability Of Gluten Proteinmentioning

confidence: 99%

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Yan

Yang

et al. 2020

Molecules

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Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Correlation analysis demonstrated that the pH value of proofed dough has a significant effect on the textural properties of CNSB. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. Conversely, chemical acidification weakened the texture property of products and reduced the dough rheology. Scanning electron microscope (SEM) analysis showed that fermentation with starter for 12 h produced a continuous and extensional protein network in the proofed dough. Furthermore, the decreasing pH of proofed dough increased the extractability of protein in a sodium dodecyl sulfate (SDS)-containing medium and the content of free sulfhydryl (SH). The structure and content of gluten, especially influenced by gradual acidification level, change the quality of the final product. It is a novel approach to obtain an alkali-free CNSB with excellent quality by moderate gluten adjustment.

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Section: Extractability Of Gluten Proteinmentioning

confidence: 99%

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Yan

Yang

et al. 2020

Molecules

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“…7a, the 1600–1700cm −1 band (amide I region) was selected for fitting analysis of the protein’s secondary structure (Wang et al . 2017; Wang et al . 2018).…”

Section: Resultsmentioning

confidence: 99%

Bio‐detoxification of Jatropha curcas L. cake by a soil‐borne Mucor circinelloides strain using a zebrafish survival model and solid‐state fermentation

Zhang

Chang

Tang

et al. 2020

J. Appl. Microbiol.

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Aims The aims of the study were to (i) improve the evaluation criteria of detoxifying Jatropha curcas L. cake (JCC), (ii) isolate and characterize a JCC tolerant strain, (iii) explore its JCC detoxifying potential. Methods and Results The zebrafish was employed as a survival model to screen the strains capable of detoxifying JCC. A strain identified as Mucor circinelloides SCYA25, which is highly capable of degrading all toxic components, was isolated from soil. Different solid‐state fermentation parameters were optimized by response surface methodology. The optimal values for inoculation amount, moisture content, temperature, and time were found to be 18% (1·8 × 106 spores g−1 cake), 66%, 26, and 36 days, respectively, to achieve maximum detoxification of the JCC (92%). Under optimal fermentation conditions, the protein content of JCC was increased, while the concentrations of ether extract, crude fiber, toxins, and anti‐nutritional substances were all degraded considerably (P < 0·05). Scanning electron microscopy and Fourier transform infrared spectrometer analysis revealed that the fermentation process could disrupt the surface structure and improve the ratio of α‐helix to β‐folding in the JCC protein, which may improve the digestibility when the detoxified JCC is used as a feedstuff. Conclusions Our results indicate that M. circinelloides SCYA25 is able to detoxify JCC and improve its nutritional profile, which is beneficial to the safe utilization of JCC as a protein feedstuff. Significance and Impact of the Study The newly identified M. circinelloides SCYA25 detoxified JCC in a safe manner to provide a potential alternative to soybean meal for the feed industry. These results also provide a new perspective and method for the toxicity evaluation and utilization of JCC and similar toxic agricultural by‐products.

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“…After GOx was encapsulated, the asymmetric vibration peaks of the phosphate group were slightly shifted from 1088 to 1082 cm −1 , and the movement of these characteristic peaks proved the successful preparation of the integrated catalyst. 29,31,35 The surface composition of Fe 3 O 4 @Cu/GMP−GOx was characterized by X-ray photoelectron spectroscopy (XPS). As can be seen from Figure S3, C, N, O, P, and Cu could be observed in the analysis of Fe 3 O 4 @Cu/GMP−GOx, which was consistent with the results of EDX.…”

Section: Methodsmentioning

confidence: 99%

Design and Construction of Enzyme–Nanozyme Integrated Catalyst as a Multifunctional Detection Platform

Liu

et al. 2020

Ind. Eng. Chem. Res.

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A new integrated catalyst, Fe3O4@Cu/GMP–GOx, was successfully constructed by assembling Cu2+ and guanosine 5-monophosphate (GMP) on magnetic nanoparticles and in situ encapsulating glucose oxidase (GOx). As the nanozyme, Fe3O4@Cu/GMP has the dual response of catalase- and laccase-like activity, which can effectively improve the cascade catalytic efficiency and amplify the colorimetric detection signal. Compared with free enzymes, Fe3O4@Cu/GMP and Fe3O4@Cu/GMP–GOx showed enhanced thermal, mechanical, and storage stability. Fe3O4@Cu/GMP can be applied to the detection of H2O2, with a linear response range of 0 to 198 μM and a limit of detection (LOD) of 0.477 μM. Fe3O4@Cu/GMP–GOx can be applied to the detection of glucose and β-arbutin and showed good selectivity and anti-interference performance. For glucose, the linear response range was 0 to 800 μM, and the LOD was 5.516 μM. For arbutin, the absorbance was linearly correlated with the concentration of arbutin in the range of 0 to 60 μM and 100 to 400 μM, and the LOD was 0.766 μM. This integrated catalyst provides a simple strategy for the application of an enzyme–nanozyme cascade system in colorimetric detection.

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Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR

Cited by 18 publications

References 33 publications

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

Bio‐detoxification of Jatropha curcas L. cake by a soil‐borne Mucor circinelloides strain using a zebrafish survival model and solid‐state fermentation

Design and Construction of Enzyme–Nanozyme Integrated Catalyst as a Multifunctional Detection Platform

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