6 research outputs found
Clinical Study The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia
Introduction. Oats are high in soluble fibers and effective in reducing the risk of cardiovascular diseases (CVD). We assessed the effects of beta-glucan from oat bran on serum nitric oxide (NO) endothelial function in patients with hypercholesterolemia. Method. Sixty hypercholesterolemic patients were randomly divided to receive an experimental bread rich in beta-glucan from oat bran (intervention) or bread rich in wheat fiber (control) for four weeks. All subjects had the same diet for two-week baseline period and hypocaloric diet for four weeks of intervention. Serum NO concentration and flow-mediated dilation (FMD) were determined before and after the experiment. Results. Mean age of the participants was 51.1 ± 9.3 years and 65% ( = 39) were female. After intervention, serum NO concentration increased by 50.2 ± 19.8 mol/lit in the intervention group ( = 0.017), but no change was observed in the control group (17.5 ± 27.5 mol/lit; = 0.530). No change of FMD was observed in the intervention (0.48 ± 0.78%; = 0.546) or in the control group (0.59 ± 0.92%; = 0.533). Conclusion. Consumption of oat bread for four weeks increases serum NO concentration but has no effect on FMD. Further studies are warranted in this regard
The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review
Gluten protein as one of the plant resources is affected by redox agent. Chemical modifications by redox agent have myriad advantages mainly short reaction times, no requirement for specialized equipment, low cost, and highly clear modification impacts. The gluten network properties could be influenced through redox agents (oxidative and reducing agents) which are able to alter the strength of dough via different mechanisms for various purposes. The present review examined the impact of different redox compounds on gluten and its subunits based on their effects on their bonds and conformations and thus with their impacts on the physico-chemical, morphological, and rheological properties of gluten and their subunits. This allows for the use of gluten for different of purposes in the food and nonfood industry
Dualâfrequency ultrasound for ultrasonicâassisted esterification
The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various ultrasonication frequencies (25, 40, and 25 + 40 kHz). According to RSM methodology, optimized samples were selected by achieving high degrees of substitution at various frequencies, temperatures, and pHs. Solubility, swelling, Xâray, RVA, DSC, freezeâthaw stability, texture, and SEM analysis of the optimized samples were performed at three frequencies. Xâray pattern exhibited a more significant reduction in the crystallinity percentage of esterified starch at frequency 25 + 40 kHz compared with 25 kHz, 40 kHz, and native starch. According to DSC analysis, To, Tp, Tc, and enthalpy of gelatinization (ÎH gel) were lower in AC at frequency 25 + 40 kHz compared with AC at frequency 25 and 40 kHz and N starches. According to morphology analysis, in acetylated starches at 25 and 40 kHz, the surfaces and small granules underwent more damage, whereas in 25 + 40 kHz, large granules were more affected than small granules. Upon acetylation, freezeâthaw stability and textural properties of the starch significantly increased and decreased, respectively. The peak and final viscosity of acetylated starch increased (25 + 40 kHz Ë 25 kHz Ë 40 kHz Ë N starch)
Effect Ofmicrobial Transglutaminase On Protein Electrophoretic Pattern And Solubility Of Wheat Flour And Hull-less Barley Flour Blends
Conselho Nacional de Desenvolvimento CientĂfico e TecnolĂłgico (CNPq)Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglutaminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. Methods: The MTG, at different levels (0.5, 1, 1.5, and 2%) was added to wheat and hull-less barley in order to evaluate the solubility of available proteins and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) patterns of (20, 35, 50%) dough proteins as well as their fractions by using an electrophoretic system. Also, to enhance the extent of cross-linking in protein matrix by incorporation of MTG, soy protein isolate (SPI) was used (1% MTG+ 3% SPI, 1.5% MTG+ 3% SPI). Results: Interactions between wheat and hull-less barley proteins were intensified due to the formation of catalyzed intermolecular covalent bonds by transglutaminase. According to SDS-PAGE results with increment in the levels of MTG, a progressive decrease in the intensity of the bands corresponding to the molecular weight of around 66 KDa was observed. Also by the addition of MTG, the amounts of the soluble proteins (albumin and glubolin) were significantly decreased and the concentrations of insoluble proteins (glutenin and gliadins) were increased. Conclusion: The addition of hull-less barley flour to wheat flour not only provides protein-enriched dough with better amino acid balance but also has influences on dough properties.124304309CNPq-TWAS Postgraduate Fellowship [3240274290]Conselho Nacional de Desenvolvimento CientĂfico e TecnolĂłgico (CNPq
Effect of microbial transglutaminase on protein electrophoretic pattern and solubility of wheat flour and hull-less barley flour blends
Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglutaminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. The MTG, at different levels (0.5, 1, 1.5, and 2%) was added to wheat and hull-less barley in order to evaluate the solubility of available proteins and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) patterns of (20, 35, 50%) dough proteins as well as their fractions by using an electrophoretic system. Also, to enhance the extent of cross-linking in protein matrix by incorporation of MTG, soy protein isolate (SPI) was used (1% MTG+3% SPI, 1.5% MTG+3% SPI). Interactions between wheat and hull-less barley proteins were intensified due to the formation of catalyzed intermolecular covalent bonds by transglutaminase. According to SDS-PAGE results with increment in the levels of MTG, a progressive decrease in the intensity of the bands corresponding to the molecular weight of around 66 KDa was observed. Also by the addition of MTG, the amounts of the soluble proteins (albumin and glubolin) were significantly decreased and the concentrations of insoluble proteins (glutenin and gliadins) were increased. The addition of hull-less barley flour to wheat flour not only provides protein-enriched dough with better amino acid balance but also has influences on dough properties124304309CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTĂFICO E TECNOLĂGICO - CNPQ324027429