Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

Dangi, Priya; Chaudhary, Nisha; Khatkar, B. S.

doi:10.1016/j.foodchem.2019.124989

Cited by 18 publications

(16 citation statements)

References 28 publications

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“…This means that gluten functionality is determined by the ratio of glutenins:gliadins. Isolation of specific protein subunits [63], modification of the protein during extraction (for example the use of non-reducing and reducing con-ditions [64] or hydrostatic pressure and temperature [65]), and interaction of gluten with other compounds such as polyphenols [66] and alkali salts [67] can lead to different degrees of cross-linking, which affect the eventual structure of the gluten in the meat analogues. Through hydrolysis other properties like solubility, foaming, and emulsifying qualities can be improved [68], broadening the application field of gluten.…”

Section: Wheat Glutenmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Section: Wheat Glutenmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

397

197

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“…A study reported the similarity between the kidney bean flours and millets (sorghum, foxtail, and pearl millet) starches due to the absence of the gluten proteins. This further formed as a gel‐like behavior of the millet samples, and thus, the millet samples were changed between the elastic nature to the viscous nature (Dangi et al., 2019). Further increase in the γ‐irradiation from 1 kGy to 2.50 kGy resulted lower Gʹ and Gʺ values.…”

Section: Resultsmentioning

confidence: 99%

Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

Huang

Dikkala

Sridhar

et al. 2021

J. Food Process. Preserv.

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Generally, heat and γ‐irradiation techniques are used in the preservation of millets. Therefore, the effect of heat (150°C to 170°C for 90 s at 300 rpm) and γ‐irradiation (1 kGy and 2.50 kGy) on fungal load, pasting, and rheological characteristics of three whole and dehulled millets (sorghum, foxtail millet, and pearl millet) was investigated during storage (90 days). The findings showed that the pasting (e.g., pasting temperature, peak viscosity, and peak temperature, etc.) and rheological (e.g., storage modulus, loss modulus, and yield point, etc.) properties decreased during 90 days of storage. The results indicated that the heat and γ‐irradiation collectively reduced the fungal load (154 × 104 to 3.58 × 104 CFU/g) on the whole and dehulled millets. Therefore, the study concluded that the heat and γ‐irradiation may improve the millets storability and seems to be a promising postharvest preservation method to reduce fungal incidences in millet‐based products. Practical applications The study evaluated the effect of heat and γ‐irradiation on pasting, rheological, and microbiological (total fungal count) characteristics of whole and dehulled millets (sorghum, foxtail millet, and pearl millet) during 90 days of storage. The heat and γ‐irradiation improved the storability properties of millets by reducing fungal growth. Thus, heat and γ‐irradiation treatments could be an alternative and safe postharvest preservation method in grain storage industries to reduce fungal incidences.

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“…The samples (4 g at 14% moisture) were stirred at a speed of 63 rpm and a temperature of 30 °C for 20 min. After a mixing curve was made, the dough’s development time (min), stability time (min), softening time (FU), mixing tolerance index (FU), and quality number were found according to the method followed by Dangi et al [ 51 ].…”

Section: Methodsmentioning

confidence: 99%

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

et al. 2022

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Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

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Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

Cited by 18 publications

References 28 publications

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

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