AI Article Synopsis
Article Abstract
Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant ( < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11155218 | PMC |
| http://dx.doi.org/10.1177/10820132231152279 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Evaluating the effects of sodium metabisulfite on the cognitive and motor function in .
Narra J
December 2024
Biological Models Laboratory, Department of Biochemistry and Molecular Biology, College of Medicine, University of the Philippines Manila, Manila, Philippines.
Sodium metabisulfite is widely used as a preservative in many food and beverage products, yet its potential effects on cognitive and motor functions at low concentrations remain poorly understood. Evaluating learning, short-term memory, and motor activity is essential, as these functions are critical indicators of neurological health and could be impacted by low-level exposure to sodium metabisulfite. The aim of this study was to investigate the effects of sublethal concentrations of sodium metabisulfite on cognitive and motor functions using (fruit flies) as the model organism.
View Article and Find Full Text PDFElevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatment.
Food Chem
March 2025
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; State Key Laboratory of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China; Liaoning Key Laboratory of Food Nutrition and Health, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood. Electronic address:
There has been a growing demand for the development of high protein beverages in the food industry. However, during thermal processing, high-protein beverages undergo protein aggregation and gelation. In this study, thermostable soy protein was prepared by disulfide bond cleavage combined with preheating treatment.
View Article and Find Full Text PDFPhysicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification.
Food Chem
March 2025
College of Food Engineering, Harbin University of Commerce, 150028 Harbin, China. Electronic address:
To improve the toughness of the rice dough, protein transglutaminase (TGase) combined with sodium metabisulfite (SMB) modification was used. The influences of modification on rice dough and protein were investigated, and their physicochemical and structural characteristics were analyzed. Mechanical analysis results indicated that the tanδ and texture characteristics of the modified rice dough were close to those of the wheat dough.
View Article and Find Full Text PDFInsight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy.
Int J Biol Macromol
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China. Electronic address:
Peroxidase-mediated enzymatic browning during the process of noni fruit juice causes major color deterioration and precipitation, which negatively affects consumer acceptance of the juice. The purpose of this study was to understand the browning and precipitate formation mechanisms in noni fruit juice and improve its quality. Peroxidase was isolated from noni fruit via gel separation purification and characterized for its kinetic properties.
View Article and Find Full Text PDFEvaluation of aqueous chlorine and peracetic acid sanitizers to inactivate protozoa and bacteria of concern in agricultural water.
Appl Environ Microbiol
December 2024
Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, USA.
Unlabelled: Agricultural water is a potential source of microbial contamination whereby and can enter the food supply. To reduce this risk, effective sanitization of agricultural water may be critical to food safety. As such, it is important to investigate the effects of aqueous peracetic acid (PAA) and chlorine (Cl) on bacteria and protozoa at different treatment times and temperatures in agricultural water with respect to key water characteristics.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!