Current potential and limitations of immunolabeling in cereal grain research

lmmunolabeling techniques have made a valuable contribution to cereal grain research during the past decade in terms of precise localization of specific compounds. While these techniques have several limitations, such as the availability and specificity of the antibodies, immunolabeling has proven especially useful in cereal studies seeking a better understanding of grain development and characterization. According to the literature reviewed in this paper, immunolabeling techniques will continue to be a useful tool in the characterization and localization of cereal grain components

Effects of added inulin and wheat gluten on structure of rye porridge

The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0,3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by released amylose, starch granules and protein. Addition of inulin and gluten to rye porridge partly hindered starch gelatinization due to their water binding capacity. The green fluorescence from FITC-labeled inulin was brighter in detached starch granules in the continuous phase, indicating greater interaction of inulin with starch than with protein. Viscosity was lower in those porridges with high inulin content and low gluten content. Solubilized inulin created a protective layer around starch granules limiting their swelling and amylose release, which may explain the differences in viscosity between the porridges and could have further influence in starch digestibility. (C) 2015 Elsevier Ltd. All rights reserved

Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

The 7S and 11S globulins, the main protein fractions found in legumes, may differ in functionality. This study evaluated gel formation and rheological and microstructural properties of gels formed from the 7S and 11S protein fractions of faba bean. The effect of adding sodium chloride (NaCl) was also investigated. In terms of rheological and mechanical properties, NaCl addition appeared to have an opposing effect on 7S and 11S gels. Gels formed from 7S showed increases in storage modulus and peak stress when NaCl was added, whereas gels formed from 11S showed decreases. Microstructural changes were observed only for 7S gels, for which addition of NaCl resulted in transition from a fine-stranded to a coarse-stranded gel network. The 11S gels showed a fine-stranded gel network at all NaCl concentrations investigated. Gels formed from a mixture of 7S and 11S (7S:11S ratio 3:7) showed similar rheological properties and microstructure as the 11S gels

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/ bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects

Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review

Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality

Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

Protein nanofibrils (PNFs) have potential for use in food applications as texture inducers. This study investigated the formation of PNFs from protein extracted from whole fava bean and from its two major storage proteins, globulin fractions 11S and 7S. PNFs were formed by heating (85 degrees C) the proteins under acidic conditions (pH 2) for 24 h. Thioflavin T fluorescence and atomic force microscopy techniques were used to investigate PNF formation. The foaming properties (capacity, stability, and half-life) were explored for non-fibrillated and fibrillated protein from fava bean, 11S, and 7S to investigate the texturing ability of PNFs at concentrations of 1 and 10 mg/mL and pH 7. The results showed that all three heat-incubated proteins (fava bean, 11S, and 7S) formed straight semi-flexible PNFs. Some differences in the capacity to form PNFs were observed between the two globulin fractions, with the smaller 7S protein being superior to 11S. The fibrillated protein from fava bean, 11S, and 7S generated more voluminous and more stable foams at 10 mg/mL than the corresponding non-fibrillated protein. However, this ability for fibrillated proteins to improve the foam properties seemed to be concentration-dependent, as at 1 mg/mL, the foams were less stable than those made from the non-fibrillated protein

Microstructure and viscosity of in vitro-digested rye and wheat food products

Understanding rye and wheat digestion is vital for evaluating impacts on nutrient availability and glycaemic responses. This study investigated the disintegration of processed high-fibre rye foods and refined wheat products during simulated intestinal digestion, aiming to link product characteristics with nutrient liberation. The overarching aim was to elucidate how these rye products contribute to the observed benefits in human intervention studies, particularly regarding satiety, weight loss, and metabolism.Analysis included four wholegrain rye products and three refined wheat products, spanning yeast-fermented breads and un-leavened cereal products. Microstructure examination revealed larger, partially intact digesta particles in wholegrain rye products after 120 min of digestion, alongside more aggregated and less degraded starch granules compared to refined wheat bread. Fermented rye bread exhibited greater degradation of subaleurone cell wall fragments than un-fermented rye bread. Viscosity assessments indicated lower viscosity for wheat products than for rye products, with yeast-fermented soft rye bread and rye crispbread showing notably lower viscosity than unfermented rye products. Post-digestion carbohydrate analysis uncovered higher glucose and maltose release during digestion for wheat products. PCA analysis confirmed negative correlations between glucose and maltose release and rye products, characterized by larger post-digestion bolus particles and higher dietary fibre. The elevated cell wall content in rye products acted as a protective barrier for starch granules, mitigating swelling and amylose release, explaining the observed viscosity differences between wheat and rye products and potentially influencing starch digestibility. Consequently, rye products undergo slower and less complete digestion than wheat, aligning with findings from human intervention studies

Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams

Protein nanofibrils (PNFs) have potential food uses due to their favorable mechanical and rheological properties. In order to use plant-based protein nanofibrils (PNFs) in new sustainable food applications, a better under-standing is needed of the impact of pH on PNFs and their functional properties. In this study, we developed an improved method for generating PNFs from mung bean protein isolate and its globular 8S fraction. We then investigated how these PNFs are affected by increased pH and how pH affects their ability to form stable foams. PNFs were generated in acidic conditions (pH 2) by heating at 85 degrees C for 2-48 h. Formation of PNFs and the effect of increased pH on their stability were evaluated using thioflavin T fluorescence, electrophoretic gel separation, circular dichroism spectroscopy, atomic force microscopy and viscosity profiling. Foams were made by intense mixing with a homogeniser and evaluated for foam capacity, foam stability and bubble size distribution, using confocal imaging. The results showed that it is possible to optimise the fibrillation conditions for mung bean by generating a more pure initial protein isolate by salt extraction. The results also showed that pH alters the structure of PNFs by degradation and aggregation around the isoelectric point of the protein isolate. At neutral pH, the PNFs were slightly shorter than at the starting pH, but no longer formed aggregates. Fibrillated mung bean protein at pH 4-8 was found to have good foaming properties compared with non-fibrillated protein at the same conditions. The new knowledge generated in this study about how pH alters the structure and foaming properties of PNFs can pave the way for use of PNFs in new innovative food applications

Морфологическая оценка экспрессии в-катенина при меланомах кожи

В-КАТЕНИНМЕЛАНОМ