- Details
- Category: food and Agro-Industry
- Hits: 1465
Author : Tetsuya Murakami … [et al.].
Source : Journal of Food Science 81(3)2016:C553-C562
Abstract : We had earlier shown that the dispersion of wheat gluten in acetic acid solution conferred gliadin‐like characteristics to the polymeric glutenins. To elucidate the molecular behavior of its polymeric glutenins, the characteristics of gluten powder prepared from dispersions with various types of acid were investigated in this study. Mixograph measurements showed that the acid‐treated gluten powders, regardless of the type of acid, had dough properties markedly weakened in both resistance and elasticity properties, as though gliadin was supplemented. The polymeric glutenins extracted with 70% ethanol increased greatly in all acid‐treated gluten powders. Size exclusion HPLC and SDS‐PAGE indicated that the behavior of polymeric glutenins due to acid treatment was attributed to their subunit composition rich in high molecular weight glutenin subunit (HMW‐GS) and not their molecular size. The gluten prepared with the addition of NaCl in acid dispersion had properties similar to those of the control gluten. The results suggest that ionic repulsion induced by acid dispersion made the polymeric glutenins rich in HMW‐GS disaggregate, and therefore, act like gliadins.
Subject : Acid dispersion. Dough properties. Athanol extractability. Molecular size. Spray-dried gluten. Acid dispersion. Ethanol. Spray drying.
- Details
- Category: food and Agro-Industry
- Hits: 1424
Author : Vaida Sulniute … [et al.].
Source : Journal of Food Science 81(2)2016:H519-H527
Abstract : Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2‐diphenyl‐1‐picrylhydrazyl), ABTS•+ (2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the indicators of antioxidant potential of meat products and their global antioxidant response (GAR) during physiological in vitro digestion. The extracts also inhibited the formation of oxidation products, hexanal and malondialdehyde, of hamburgers during their storage; however, they did not have significant effect on the growth of microorganisms. Hamburgers with 0.8% wheat bran extract demonstrated the highest antioxidant potential. Some effects of bran extracts on other quality characteristics such as pH, color, formation of metmyoglobin were also observed, however, these effects did not have negative influence on the overall sensory evaluation score of hamburgers. Consequently, the use of bran extracts in meat products may be considered as promising means of increasing oxidative product stability and enriching with functional ingredients which might possess health benefits.
Subject : Antioxidant activity. Beef hamburger. Global antioxidant response. Rye bran extract. Wheat bran extract. Antioxidant activity. Beef. Cooking (Beef). Wheat bran. Hamburgers.
- Details
- Category: food and Agro-Industry
- Hits: 1608
Author : Kai-Qiang Wang ... [et al.].
Source : Journal of Food Science 81(2)2016:E430-E437
Abstract : The effect of the modified wheat gluten (MWG) extender, prepared by alcalase‐based hydrolysis and transglutaminase cross‐linking, on meatballs was analyzed in this study. Here, we studied the effect of MWG addition on the boiling resistance capacity of pork meatballs (MB‐MWG) at high temperature (100 °C) and increasing cooking time; meatballs with added soy protein isolates (MB‐SPI) and raw wheat gluten (MB‐WG) were used as references. The cooking loss, water‐holding capacity (WHC), and textural properties of meatballs were investigated. The results revealed that MB‐MWG showed lower cooking loss, which decreased by 49.16% compared to meatballs without added extenders when treated for 30 min. The WHC of MB‐MWG significantly increased from 80.68% to 95.42%. The hardness, springiness, and chewiness (textural properties) of MB‐MWG were also significantly increased by 97.05%, 6.68%, and 121.96%, respectively. The addition of MWG increased the cross‐linking in meatballs during the cooking process, as indicated by the higher G′. SDS‐PAGE indicated an obvious decrease in myosin heavy chain in MB‐MWG cooked for 30 min at 100 °C, which was attributed to the interaction of myofibrillar proteins in pork meat with MWG. The nuclear magnetic resonance T2 relaxation time patterns indicated that MWG addition caused an increase in the bound water content, and decrease in the free water content, of meatballs. An analysis of the microstructures revealed that the MB‐MWG formed the most regular and compact network. Therefore, MWG could be used as an ingredient to facilitate the processing of meat products.
Subject : Boiling resistance capacity. Enzymatic modification. Gel network. Pork meatballs. Wheat gluten.
- Details
- Category: food and Agro-Industry
- Hits: 1807
Source : ฉลาดซื้อ 25, 209 (ก.ค. 2561) 25-33
Abstract : มูลนิธิเพื่อผู้บริโภค และเครือข่ายผู้บริโภคในพื้นที่เขตกรุงเทพมหานครและปริมณฑล สุ่มเก็บตัวอย่างอกไก่และตับไก่สดจากห้างสรรพสินค้า ตลาดสด และห้างออนไลน์ จำนวนทั้งสิ้น 62 ตัวอย่าง แบ่งเป็นอกไก่สดจำนวน 32 ตัวอย่าง และตับไก่สดจำนวน 30 ตัวอย่าง นำมาตรวจวิเคราะห์หาการตกค้างของยาปฏิชีวนะ 3 ชนิด จาก 3 กลุ่มคือ กลุ่มที่ 1 Enrolfloxacin กลุ่มที่ 2 Doxycycline กลุ่มที่ 3 Amoxycillin ผลการตรวจวิเคราะห์ พบการตกค้างของยาปฏิชีวนะ 26 ตัวอย่างหรือคิดเป็นร้อยละ 41.93 โดยพบ 5 ตัวอย่างคิดเป็นร้อยละ 8.06 ตกมาตรฐานการใช้ยาปฏิชีวนะชนิดเอนโรฟลอคซาซิน (Enrofloxacin) อีก 21 ตัวอย่างคิดเป็นร้อยละ 33.87 พบการปนเปื้อนของยาด็อกซีไซคลิน (Doxycycline) ตรวจไม่พบยาปฏิชีวนะชนิดอะม็อกซีซิลลิน (Amoxicillin) ส่วนอีก 36 ตัวอย่างนั้นตรวจไม่พบยาปฏิชีวนะทั้ง 3 กลุ่ม
Subject : ยาปฏิชีวนะ. ไก่.
