Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Nawrocka, Agnieszka; Szymańska-Chargot, Monika; Miś, Antoni; Wilczewska, Agnieszka Z.; Markiewicz, Karolina H.

doi:10.1016/j.foodhyd.2017.03.012

Cited by 136 publications

(67 citation statements)

References 42 publications

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“…While, the freezable water content of 60% and 70% water absorption was lower than that of control. It is believed that the competitive water binding by polysaccharides caused the redistribution of water in the wheat dough (Nawrocka et al ., ). Each component in the dough competed for water binding (Peng et al ., ), and a dynamic equilibrium between the free water and bound water was built.…”

Section: Resultsmentioning

confidence: 97%

“…In the temperature range from 30 to 170 °C, the TGA curves can be divided into two steps, the loss of free water (Zhang et al ., ) and the loss of bound water (Nawrocka et al ., ), according to DTGA. In the temperature range from 30 to 75 °C, the mass loss rate among all the dough samples was consistent at water absorption percentages of 50%, 60%, and 70% (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…For these functional activities of BBG, the U.S. Food and Drug Administration (21CFR101.81) have approved health claims for BBG. Thus, studies on the addition of BBG to dough have increased (Lodi et al ., ; Huang et al ., ; Nawrocka et al ., ). Dough is very important in the processing of flour products.…”

Section: Introductionmentioning

confidence: 97%

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Effect of barley β‐glucan on water redistribution and thermal properties of dough

Huang

Zhao

Zhu

et al. 2018

Int J of Food Sci Tech

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Summary The effect of adding barley (Hordeum vulgare L.) β‐glucan (BBG) to dough on the water redistribution and the thermal properties of dough was studied by TGA and DSC. Combined with LF‐NMR to analyse the competition and redistribution mechanism of water at the 1H level. The mass loss of the dough measured by TGA was reduced by an average of 2.11% with BBG added. BBG increased the water retention of the dough, delayed the water loss process. The LF‐NMR results showed that at the same water absorption the T21 of the 3% BBG dough was longer while its T22 was shorter than those of the control. BBG has different effects on the different states of water in the dough. BBG increased the free sulfhydryl content in dough during heating, while the adverse effects of BBG on the biopolymer reactions, such as disulfide bond, could be partially relieved by regulating water content.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Effect of barley β‐glucan on water redistribution and thermal properties of dough

Huang

Zhao

Zhu

et al. 2018

Int J of Food Sci Tech

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“…TBs-10-30k exhibited two-stage weight loss. Initial weight loss occurred at the temperature range of 30 to 138 • C, which is the loss of free and bound water [24,28]. Weight loss (39.45%) at the temperature range of 200 to 500 • C can be ascribed to TBs-10-30k decomposition.…”

Section: Thermal Propertiesmentioning

confidence: 99%

“…According to the weight loss derivative curve (DTG), three maximum weightlessness rates occurred at 62 • C, 235 • C, and 305 • C, respectively. The DSC curve illustrated in Figure 3B shows an obvious endothermic peak at 81.94 • C with an energy requirement of 132.16 J/g, which may be caused by the dehydration or loss of peripheral chains of TBs-10-30k and dehydroxylation reactions [24,28]. Generally, the denaturation temperature peak and enthalpy of transition can reflect sample's ability to retain water, which is related to the sample hydrophilic groups [29].…”

Section: Thermal Propertiesmentioning

confidence: 99%

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Xiao

et al. 2020

Biomolecules

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Recently, studies on theabrownins (TBs), the main bioactive polymeric pigments found in dark tea, have received increasing attention for its health effects. Thus far, information on their structural characteristics is unclear. In the present study, theabrownins were isolated from single species Eurotium cristatum PW-1-fermented loose tea and their structural and hypolipidemic characteristics were studied for the first time. The theabrownins were fractionated by their molecular weights and were then analyzed. Ultraviolet–visible spectrophotometry (UV-Vis) and Flourier transformation infrared spectroscopy (FT-IR) showed that they were polymerized phenolic substances containing abundant hydroxy and carboxyl groups. All theabrownin samples exhibited hypolipidemic activity in high-fat zebrafish; among which TBs-10-30k sample, decreased lipid level in high-fat zebrafish to 51.57% at 1000 μg/mL, was most effective. It was found that TBs-10-30k was a type of amorphous and thermostable polymer with slice shape and smooth surface under scanning electron microscope (SEM). Atomic force microscope (AFM) analysis showed that it had island-like structure because of aggregation of theabrownin molecules. Pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) analysis further showed that the main pyrolytic products of TBs-10-30k were hexadecanoic acid (33.72%), phenol (14.90%), and eicosane (12.95%), indicating TBs-10-30k was mainly composed of phenols, lipids, saccharides, and proteins. These results not only facilitate subsequent identification of theabrownins, but also provide insights into the applications of theabrownins in functional foods.

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Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats

Hsouna

Hfaiedh

Slima

et al. 2022

Food Science & Nutrition

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The aim of the present study was to investigate the extraction and the characterization of a novel heteropolysaccharide from Tunisian halophyte Lobularia maritima (LmPS). We were also interested in its antioxidant, anti‐inflammatory, and hepatoprotective effects on carbon tetrachloride (CCl4)‐induced liver injury in rats. LmPS physicochemical properties were evaluated by thin‐layer chromatography (TLC), high‐performance liquid chromatography (HPLC), thermogravimetric analysis (TGA), and UV absorption. According to TLC and HPLC results, LmPS was a heteropolysaccharide composed of glucose, galactose, and xylose. Its molecular weight was 130.62 kDa. This heteropolysaccharide was characterized by a significant antioxidant potential and was efficient against oxidative stress and CCL4‐induced hepatotoxicity in rat Wistar models (n = 8) treated with a single dose of LmPS 250 mg/kg of body weight. This was evidenced by a significant increase in serum marker enzymes specially aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP), and lactate dehydrogenase (LDH). The cytokines released after stimulation of rats with LmPS showed high anti‐inflammatory profiles with an increased rate of interleukine‐10 (IL‐10) with 0.03 pg/mL compared to animals treated only with CCl4. On the contrary, we noticed a decrease of the other cytokines (tumor necrosis factor α: TNF‐α, interleukine‐6: IL‐6, transforming growth factor beta 1: TGF‐β1) with average concentration values of <0.2, 0.1, and 0.04 pg/mL, respectively. Besides, histopathological examinations revealed that CCl4 causes acute liver damage, characterized by extensive hepatocellular necrosis, vacuolization, and inflammatory cell infiltration, as well as DNA fragmentation. LmPS administration at a dose of 250 mg/kg resulted in a significant hepatoprotection, evidenced by a reduction of CCl4‐induced oxidative damage for all tested markers. These findings eagerly confirmed that LmPS was effective in the protection against CCl4‐induced hepatotoxicity and genotoxicity. It, therefore, suggested a potential therapeutic use of this polysaccharide as an alternative medicine for patients with acute liver diseases.

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Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Cited by 136 publications

References 42 publications

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Effect of barley β‐glucan on water redistribution and thermal properties of dough

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Antioxidant and hepatoprotective effects of novel heteropolysaccharide isolated from Lobularia maritima on CCl4‐induced liver injury in rats

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