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Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA).
Gels
December 2024
Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel.
View Article and Find Full Text PDFChanges in rheological properties and structure of wheat gluten proteins induced by transglutaminase.
Int J Biol Macromol
January 2025
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address:
To elucidate the effect of transglutaminase (TG) on the rheological properties of wheat gluten, this study investigates the underlying mechanisms by analyzing changes in gluten structure. The results demonstrated that the TG-treated gluten samples had higher storage modulus (G') and loss modulus (G″) compared to the control, conversely, creep and recovery strains followed an opposite trend. Notably, the most pronounced effects were observed with adding 2 U/g TG for 20-30 min.
View Article and Find Full Text PDFProtein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system.
Int J Biol Macromol
January 2025
College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address:
This study explores the synergistic effects of linoleic acid (LA) oxidation on the aggregation behavior and structural properties of wheat gluten (WG). Using lipoxygenase to induce LA oxidation, it was observed that this process significantly influenced WG's viscoelasticity and structural characteristics. Specifically, LA oxidation enhanced WG's viscoelastic properties while reducing its instantaneous elastic and recovery deformations.
View Article and Find Full Text PDFMechanism of structural and functional changes of matcha bread dough during freezing storage.
Food Chem
December 2024
College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China. Electronic address:
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture redistribution within the dough.
View Article and Find Full Text PDFMultiple Allergen Simultaneous Test for Food Allergens Cannot Screen Wheat-Dependent, Exercise-Induced Anaphylaxis and α-Gal Syndrome.
Yonsei Med J
January 2025
Department of Internal Medicine, Kangwon National University School of Medicine, Chuncheon, Korea.
Screening tests for specific immunoglobulin E (sIgE) to food allergens, such as the multiple allergen simultaneous test (MAST), are widely used in patients with suspected food allergies in South Korea. We evaluated whether MAST could effectively screen wheat-dependent exercise-induced anaphylaxis (WDEIA) and α-gal syndrome (AGS). We retrospectively reviewed patients with WDEIA and AGS diagnosed with unequivocal history and positive sIgE results for omega-5 gliadin and α-gal using ImmunoCAP, respectively.
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