Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Grgić, Tomislava; Pavišić, Zrinka; Maltar-Strmečki, Nadica; Voučko, Bojana; Mustač, Nikolina Čukelj; Ćurić, Duška; Le‐Bail, Alain; Novotni, Dubravka

doi:10.1007/s11947-023-03074-5

Cited by 6 publications

(17 citation statements)

References 53 publications

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“…13.3 MBG4 U/kg d.w., respectively), the bigger degradation of barley β-glucans could be attributed to a longer fermentation time, since the conditions of sourdough fermentation are ideal for the β-glucanase activity. The lowering of β-glucanase activity of OB and BB (to 4.10 MBG4 U/kg d.w. or 5.86 MBG4 U/kg d.w., respectively) with US-pretreatment was reported in our previous research (Grgić et al, 2023). Hence, the content of total β-glucans was higher in sourdough from US-pretreated samples compared to sourdough from untreated bran (by 47.5% in OB and 56.7% in BB sourdough), and even slightly higher compared to untreated bran before fermentation.…”

Section: Fermentation Kinetics and β-Glucan Content Of Oat And Barley...supporting

confidence: 67%

“…A semi-re ned wheat our (Čakovečki mlinovi, Čakovec, Croatia) contained 0.78% ash, 11.0% protein, 11.9% moisture, and 2.3% fat, while the amylolytic activity was 1640 Brabender units (BU). Elaborate chemical composition and particle size of the semi-re ned wheat our and bran samples are presented in our previous publications (Grgić et al, 2023;2024b).…”

Section: Methodsmentioning

confidence: 99%

“…Oat (OB) and barley (BB) bran was US-pretreated using an UP400St sonicator (Hielscher Ultrasonics, Germany) of a nominal output of 400 W, operating at 24 kHz with a H22D titanium probe. The optimal conditions for US-pretreatment were selected according to the desirability approach based on the results that achieved the highest β-glucanase inactivation as well as functional properties (water swelling and retention capacity) according to our previous study (Grgić et al, 2023). The overall desirability values for selected treatments were 0.529 for oat and 0.627 for barley bran.…”

Section: Bran Pretreatment With Ultrasoundmentioning

confidence: 99%

“…Similarly, microwave pretreatment of rice our inactivated the endogenous β-glucanase of rice our and preserved the content and Mw of βglucans in the production of gluten-free bread (Pérez-Quirce et al, 2017). Therefore, our US-pretreatment which partly inactivated β-glucanase was equally e cient as thermal or microwave treatment in preventing the degradation of β-glucans (Grgić et al, 2023). µ max -maximum acidi cation rate; A -difference in pH (units)…”

Section: Fermentation Kinetics and β-Glucan Content Of Oat And Barley...mentioning

confidence: 99%

“…As a continuation of our previous study (Grgić et al, 2023), here US-pretreated oat and barley bran were transferred to sourdough fermentation and subsequently used in making of atbread. The present study therefore aimed to investigate the effects of US treatment on the content, molecular weight, and solubility of the β-glucan and NSP monosaccharide composition of oat and barley bran, the acidi cation kinetics of US-pretreated bran and the effects of US and sourdough on atbread properties.…”

Section: Introductionmentioning

confidence: 97%

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Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough

Grgić,

Bleha,

Smrčková

et al. 2024

Preprint

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Sourdough fermentation of bran can overcome the technological problems encountered in bread making but favors the activity of endogenous β-glucanase leading to a degradation of β-glucans. This study investigated the effects of high-intensity ultrasound (US) pretreatment of oat (OB) and barley (BB) bran on its β-glucans content, properties, and preservation in processing, as well as the on the acidification kinetics of bran sourdough fermentation and on its application in flatbread. To reduce β-glucanase activity, OB and BB (15 % water suspensions) were US-pretreated prior to sourdough fermentation. The acidification kinetics, the microbial viable cell count, and the total titratable acidity (TTA) of the sourdough were determined. The total β-glucans content of bran, sourdough, and bread, as well as water solubility and the molecular weight (Mw) of control and US-pretreated bran were investigated. The physical properties of control wheat and composite flatbreads were compared. The US-pretreatment increased the acidification rate (30%) and TTA (51%) of OB sourdough, however decreased the acidification rate of BB (18%). After the US-pretreatment of OB and BB, the total (11.5-12.3 %) and water-soluble β-glucans (31-40 %) increased while their Mw decreased (7-21.7 %). In sourdough and flatbread prepared with US-pretreated OB/BB, 93-95 % and 90-98 % of β-glucans were retained, respectively, compared to 64-72 % and 82-92 % in control samples. The US-pretreatment and/or sourdough fermentation of OB and BB resulted in flatbreads of higher specific volume (8-22 %) and cohesiveness (11-20%) while reduced hardness (40-55 %) and chewiness (51-73 %) compared to their control bread.

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Section: Fermentation Kinetics and β-Glucan Content Of Oat And Barley...supporting

confidence: 67%

Section: Methodsmentioning

confidence: 99%

Section: Bran Pretreatment With Ultrasoundmentioning

confidence: 99%

Section: Fermentation Kinetics and β-Glucan Content Of Oat And Barley...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

See 3 more Smart Citations

Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough

Grgić,

Bleha,

Smrčková

et al. 2024

Preprint

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Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on Conjugated Cricket Protein with Fructooligosaccharide

Chailangka,

Phongthai,

Leksawasdi

et al. 2023

Food Bioprocess Technol

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Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

Grgić,

Bleha,

Smrčkova

et al. 2024

Food Bioprocess Technol

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This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat and barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology, and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour at 12 kV/cm for 162 ms significantly reduced β-glucanase activity (40.2–76.5%) while increasing the concentration of total β-glucans (33.5%) and water-extractable arabinoxylans (36–41%). Mw of linear β-d-glucans decreased (9%) while Mw of branched arabinoxylans increased (6–33%). Scanning electron microscopy showed changes in microstructure of barley proteins. Blending wheat flour (70%) with oat or barley flour (30% weight) after PEF treatment enhanced gluten aggregation energy (29–19%) and breakdown viscosity (18–43%) of dough, as well as increased β-glucan content (21–32%) but reduced specific volume (11–24%). The findings of this study provide a comprehensive insight into the PEF’s potential for retarding enzymatic reactions and preserving integrity of cereal non-starch polysaccharides.

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Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Cited by 6 publications

References 53 publications

Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough

Ultrasound pretreatment of oat and barley bran contributes to the β-glucans content and technological properties of flatbread with or without sourdough

Optimization of Ultrasound and Microbubble-Assisted Maillard Reaction on Conjugated Cricket Protein with Fructooligosaccharide

Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread

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