Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

Tang, Xiaojuan; Zhang, Binle; Huang, Wei; ZiLin, Ma; Zhang, Fengwen; Wang, Feng; Zou, Qibo; Zheng, Jie

doi:10.1016/j.foodhyd.2018.10.025

Cited by 51 publications

(26 citation statements)

References 79 publications

(55 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…confusa were analyzed by Tinzl-Malang et al [ 65 ], who explored the use of members of this species to improve the quality of bakery products, specifically bread, both in terms of shelf life and texture. In a more recent study [ 66 ], the strain W . confusa QS813, isolated from a type I sourdough, synthesized high molecular weight dextrans with a positive effect on hydration, water distribution and microstructure of gluten during the freeze-thaw process.…”

Section: Resultsmentioning

confidence: 99%

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

et al. 2020

View full text Add to dashboard Cite

The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria (LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological and nutritional properties of the bread, while phytases improve the bioavailability of the minerals by reducing its phytate content. In the present study, a pool of 152 cereal-sourced LAB were screened for production of phytases and EPS for potential use as sourdough starter cultures for the baking industry. There was large heterogeneity in the phytase activity observed among the screened isolates, with 95% showing the ability to degrade sodium phytate on plates containing Sourdough Simulation Medium (SSM). The isolates Lactobacillus brevis LD65 and Lactobacillus plantarum PB241 showed the highest enzymatic activity, while the isolates ascribed to Weissella confusa were characterized by low or no phytase activity. Only 18% of the screened LAB produced EPS, which were distinguished as ropy or mucoid phenotypes on SSM supplemented with sucrose. Almost all the EPS producers carried one or more genes (epsD/E and/or epsA) involved in the production of heteropolysaccharides (HePS), whereas the isolates ascribed to Leuconostoc citreum and W. confusa carried genes involved in the production of both HePS and homopolysaccharides (HoPS). Monosaccharide composition analysis of the EPS produced by a selected subset of isolates revealed that all the HePS included glucose, mannose, and galactose, though at different ratios. Furthermore, a few isolates ascribed to L. citreum and W. confusa and carrying the gtf gene produced β-glucans after fermentation in an ad hoc formulated barley flour medium. Based on the overall results collected, a subset of candidate sourdough starter cultures for the baking industry was selected, including Lb. brevis LD66 and L. citreum PB220, which showed high phytase activity and positive EPS production.

show abstract

Section: Resultsmentioning

confidence: 99%

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

et al. 2020

View full text Add to dashboard Cite

show abstract

“…However, the microstructural stability of hydrocolloid gels exposed to freezing and thawing seems to be strongly dependent on the water holding capacity of the biopolymers forming the gels. For example, including a high-molecular weight dextran in starch gels was found to significantly reduce the syneresis rate during freeze-thaw cycles due to restricting the mobility of water in gel matrix 33 . A similar improvement in the freeze/thaw stability of complex hydrocolloid gels was observed after incorporating other biopolymers, pectin and gellan gum, and the polysaccharides were concluded to serve as a “dispersed macromolecular medium” for low-molecular weight substances dissolved in the aqueous phase of the gel 34 .…”

Section: Discussionmentioning

confidence: 99%

Permeability of the small intestinal mucus for physiologically relevant studies: Impact of mucus location and ex vivo treatment

Macierzanka

Mackie

Krupa

2019

Sci Rep

View full text Add to dashboard Cite

The small intestinal mucus is a complex colloidal system that coats the intestinal mucosa. It allows passage on nutrients/pharmaceuticals from the gut lumen towards the epithelium, whilst preventing it from direct contact with luminal microorganisms. Mucus collected from intestinal tissue is often used in studies looking at inter-mucosal transport of food particulates, drug carriers, etc. However, detaching the highly hydrated native mucus from the tissue and storing it frozen prior to use may disrupt its physiological microstructure, and thus selective barrier properties. Multiple-particle tracking experiments showed that microstructural organisation of native, jejunal mucus depends on its spatial location in the intestinal mucosa. The inter-villus mucus was less heterogeneous than the mucus covering villi tips in the pig model used. Collecting mucus from tissue and subjecting it to freezing and thawing did not significantly affect (P > 0.05) its permeability to model, sub-micron sized particles, and the microviscosity profile of the mucus reflected the overall profiles recorded for the native mucus in the tissue. This implies the method of collecting and storing mucus is a reliable ex vivo treatment for the convenient planning and performing of mucus-permeability studies that aim to mimic physiological conditions of the transport of molecules/particles in native mucus.

show abstract

“…For instance, a low branched high molecular weight microbial exopolysaccharides (EPS) produced in situ by LAB Weissella confusa QS813 fermentation significantly improved the freeze-thaw stability of wheat starch gel (Tang et al, 2018). To overcome this, studies have attempted to use functional end products synthesized in situ by several microbial fermentations or added the enzymes separately.…”

Section: Microbial End Productsmentioning

confidence: 99%

“…To overcome this, studies have attempted to use functional end products synthesized in situ by several microbial fermentations or added the enzymes separately. For instance, a low branched high molecular weight microbial exopolysaccharides (EPS) produced in situ by LAB Weissella confusa QS813 fermentation significantly improved the freeze-thaw stability of wheat starch gel (Tang et al, 2018). In this instance, the EPS acted as a hydrocolloid by reducing the rate of syneresis in wheat starch after frozen storage.…”

Section: Microbial End Productsmentioning

confidence: 99%

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

et al. 2019

Self Cite

View full text Add to dashboard Cite

Background and objectives:In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par-baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold "as if freshly baked" to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s-1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following.

show abstract

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

Cited by 51 publications

References 79 publications

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Permeability of the small intestinal mucus for physiologically relevant studies: Impact of mucus location and ex vivo treatment

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Contact Info

Product

Resources

About