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BACKGROUND: In our previous study, we successfully identified five peptides from wheat gluten: Ala‐Pro‐Ser‐Tyr (APSY), Leu‐Tyr (LY), Pro‐Tyr (PY), Arg‐Gly‐Gly‐Tyr (RGGY) and Tyr‐Gln (YQ). Molecular docking and molecular dynamics simulation methods were employed to investigate the interaction between these antioxidant peptides and the Kelch‐like ECH‐associated protein 1 (Keap1 protein), revealing the molecular mechanism of their non‐competitive binding. In addition, the total antioxidant capacity of the five peptides was determined using the 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt (ABTS) method. RESULTS: The affinities of APSY, LY, PY, RGGY and YQ were −8.9, −8.3, −8.5, −9.1 and − 7.9 kcal mol−1, respectively. The five peptides effectively bound to Keap1 protein through hydrogen, π‐σ, π‐alkyl and alkyl interactions. Significant roles were observed for the P1 pocket residue ARG‐415 and the P3 pocket residue ALA‐556 in the interactions of the Keap1–peptide complexes. Molecular dynamics simulations further elucidated the dynamic process of peptide binding to the Keap1 protein. All five peptides formed stable complexes with Keap1 protein, with van der Waals forces playing crucial roles in these complex systems, indicative of the peptides' strong binding ability to Keap1 protein. The van der Waals forces were −178.74, −123.11, −134.36, −132.59, and −121.44 kJ mol−1 for the Keap1–APSY, Keap1–LY, Keap1–PY, Keap1–RGGY and Keap1–YQ complexes, respectively. These peptides exhibited excellent antioxidant effects. Among them, the YQ peptide exhibited the highest total antioxidant capacity, with an activity value of 1.18 ± 0.06 mmol Trolox equivalent (TE) L−1 at a concentration of 0.10 mg mL−1. The RGGY, PY, LY and APSY peptides followed in descending order, with activity values of 0.91 ± 0.05, 0.72 ± 0.06, 0.62 ± 0.04 and 0.60 ± 0.05 mmol TE L−1, respectively. CONCLUSION: These results unveiled the molecular mechanism by which the five antioxidant peptides act on active pockets through the Keap1–Nrf2 signaling pathway, providing a theoretical basis for the development of antioxidants. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed was to develop a wheat gluten nanocomposite film based on quercetin nanoliposomes (NL) and zinc oxide nanoparticles (ZnONPs), to examin the effects of quercetin nanoliposome (0, 5, 10% v/v) and ZnONPs (0, 3, 6% w/w) using the response surface method with a central composite design. After selecting optimal samples, an assessment of the structural properties of the nanocomposite was conducted. The findings showed that adding NL and ZnONPs led to an increase in sample thickness, Water Vapor Permeability, and antioxidant capacity. Moisture and solubility were decreased (P ≤ 0.05). Furthermore, increased L*, b*and C* indices with increasing levels of ZnONPs and NL. Conversely, higher levels of NL led to a reduction in a* index. Notably, the presence of ZnONPs did not significantly affect this parameter. Moreover, introducing ZnONPs and NL led to an enhancement in both the tensile strength and elongation at the breaking point of samples (P ≤ 0.05). The FTIR results indicate electrostatic interaction between wheat gluten, NL, and ZnONPs. XRD images illustrated a reduction in the crystalline structure of the nanocomposite film containing NL and ZnONPs. The DSC results of the film containing NL and ZnONPs exhibited better thermal stability than the control sample. SEM results indicated that the addition of NL and ZnONPs led to more cohesive particle, along with a reduction in the size of cracks and pores. The results show the high antimicrobial activity of the film against S. aureus and E. coli. [ABSTRACT FROM AUTHOR]

Abstract Background Beneficial effects from practising a Paleolithic diet as compared to a diabetes diet on weight, waist circumference, satiety, leptin, HbA1c and glucose control in randomised controlled trial participants with type 2 diabetes could be due to lower leptin resistance. Support for this hypothesis comes from an in vitro experiment that showed that digested wheat gluten, which is excluded from a Paleolithic diet, inhibits leptin from binding to its receptor, thus indicating a possible dietary cause of leptin resistance. However, the clinical relevance of the latter finding is unclear since removal of enzyme activity from the gluten digest by heat treatment also abolished leptin binding inhibition. Assessment of leptin binding inhibition in vivo is possible by comparison of total leptin levels with those of ‘biologically active’ leptin bound to its receptor (bioLep). Objectives To assess the effects of a Paleolithic diet compared to a diabetes diet on leptin binding inhibition and to replicate our in vitro study. Methods BioLep and total leptin levels were measured in secondary analysis of fasting plasma samples from our open label random order three plus three-month long cross-over trial performed in 2005–2007, that compared a Paleolithic diet with a diabetes diet in participants with type 2 diabetes without insulin treatment (per protocol). BioLep was also measured in vitro for known recombinant leptin concentrations incubated with a series of concentrations of 10 kDa spin-filtered digested wheat gluten, with or without prior heat treatment, at 100ºC for 30 min and centrifugation. Results There was no difference between diets when comparing differences between bioLep and total leptin levels and their ratio in the 13 participants, three women and 10 men, aged 52–74 years with a mean BMI of 30 kg/m2 and a mean diabetes duration of eight years. We found no carry-over or period effect for bioLep and total leptin. In vitro, wheat gluten digest inhibited leptin binding in a dose-dependent manner but not after heat treatment. Conclusions We found no leptin binding inhibition after the Paleolithic or diabetes diet, possibly due to its abolishment from cooking-related heat treatment of wheat gluten. Trial registration Registered on 14/02/2007 at ClinicalTrials.gov Identifier: NCT00435240.

The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute. [ABSTRACT FROM AUTHOR]

Background: Beneficial effects from practising a Paleolithic diet as compared to a diabetes diet on weight, waist circumference, satiety, leptin, HbA1c and glucose control in randomised controlled trial participants with type 2 diabetes could be due to lower leptin resistance. Support for this hypothesis comes from an in vitro experiment that showed that digested wheat gluten, which is excluded from a Paleolithic diet, inhibits leptin from binding to its receptor, thus indicating a possible dietary cause of leptin resistance. However, the clinical relevance of the latter finding is unclear since removal of enzyme activity from the gluten digest by heat treatment also abolished leptin binding inhibition. Assessment of leptin binding inhibition in vivo is possible by comparison of total leptin levels with those of 'biologically active' leptin bound to its receptor (bioLep). Objectives: To assess the effects of a Paleolithic diet compared to a diabetes diet on leptin binding inhibition and to replicate our in vitro study. Methods: BioLep and total leptin levels were measured in secondary analysis of fasting plasma samples from our open label random order three plus three-month long cross-over trial performed in 2005–2007, that compared a Paleolithic diet with a diabetes diet in participants with type 2 diabetes without insulin treatment (per protocol). BioLep was also measured in vitro for known recombinant leptin concentrations incubated with a series of concentrations of 10 kDa spin-filtered digested wheat gluten, with or without prior heat treatment, at 100ºC for 30 min and centrifugation. Results: There was no difference between diets when comparing differences between bioLep and total leptin levels and their ratio in the 13 participants, three women and 10 men, aged 52–74 years with a mean BMI of 30 kg/m2 and a mean diabetes duration of eight years. We found no carry-over or period effect for bioLep and total leptin. In vitro, wheat gluten digest inhibited leptin binding in a dose-dependent manner but not after heat treatment. Conclusions: We found no leptin binding inhibition after the Paleolithic or diabetes diet, possibly due to its abolishment from cooking-related heat treatment of wheat gluten. Trial registration: Registered on 14/02/2007 at ClinicalTrials.gov Identifier: NCT00435240. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, extracted wheat gluten (WG)/polyvinyl alcohol (PVA) composite nanofibers sheets were successfully fabricated by electrospinning technique. Zinc, silver, and iron nanoparticles were synthesized by co-precipitation approach and incorporated into wheat gluten-extracted solution. Scanning electron microscopy images demonstrated the beadless, self-assembled, and rounded morphology of WG/PVA/NPs nanofibers with scattered nanoparticles (NPs). However, fewer beads were observed in the WG/PVA fibrous structure. Fourier-transform infrared spectroscopy (FTIR) was used for studying the WG composite nanofiber's chemical structure, functional groups, and compositional changes in nanofibers before and after the smoke filtration process. The smoke filtration performance of WG composite nanofiber sheets as cigarette filters was evaluated by a designed smoke system. The WG composite nanofibrous sheets as filters outperformed local cigarette filter in terms of their capability to absorb and filter smoke pollutants, with WG/PVA/Ag having the highest filtration efficiency (42.6%) followed by WG composite Zn (34.5%) and Fe nanofibers (32.2%). These WG/PVA/NPs-based nanofiber filters could be a potential candidate for broadening the application scope of wheat gluten nanofibers in pollutant removal. Self-assembled, bead-free WG composite nanofiber sheets with high filtration capacity, adequate stability in organic solvent, and solubility in polar and non-polar solvents are desirable properties for a wide range of applications in biomaterial industries, such as adsorption membranes. [ABSTRACT FROM AUTHOR]

The angiotensin I-converting enzyme (ACE) inhibitory activity of five wheat gluten-derived peptides Ala-Pro-Ser-Tyr (APSY), Leu-Val-Ser (LVS), Leu-Tyr (LY), Arg-Gly-Gly-Tyr (RGGY), and Tyr-Gln (YQ) was investigated, demonstrating excellent inhibitory activity against ACE. Among these peptides, LY exhibited the strongest inhibitory activity. Molecular docking analyses revealed that these peptides inhibited ACE by forming multiple bonds and engaging in hydrophobic interactions with residues in the active site pockets, particularly the S1 (TYR-523, ALA-354, GLU-384) and S2 (HIS-353, HIS-513, GLN-281, TYR-520) pockets. Molecular dynamics simulations further confirmed the formation of stable complexes between the peptides and ACE. The RMSD, SASA, RMSF, Rg, and FEL graphs provided insights into the changes in stability, flexibility, and compactness of the ACE-peptide complexes. The binding affinity between the peptides and ACE was primarily influenced by electrostatic and van der Waals interactions, as well as nonpolar solvation energy, indicating strong binding ability. These findings elucidated the molecular mechanism by which these ACE inhibitory peptides interact with the active pockets of ACE, offering a theoretical basis for the development of hypertension treatments. [ABSTRACT FROM AUTHOR]

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage. [ABSTRACT FROM AUTHOR]

The purpose of this research was to prepare nanocomposite film based on wheat gluten containing quercetin nanoliposome and zinc oxide nanoparticles and use it to package Rainbow trout; For this purpose, in this research, the effect of quercetin nanoliposome at the levels (0, 5, 10% by volume) and zinc oxide nanoparticles at the levels (0, 3, 6% by weight) using the response surface method in The central composite design template was investigated on the physicochemical properties of the nanocomposite film, and finally, the optimal sample was used in the packaging of Rainbow trout meat to check its properties during the storage period (0, 3 and 6 days). Also, the results of the research on packaged fish meat showed that the use of wheat gluten nanocomposite film containing 10% quercetin nanoliposomes and 6% zinc oxide nanoparticles led to a decrease in peroxide index, volatile nitrogen compounds index, thiobarbituric acid index and total microbial count during the storage period. Became. Also, no significant difference was observed in the fat of the examined samples, and the color of the packaged fish meat was duller than the control sample. Finally, according to the obtained results and investigations, the addition of 10% quercetin nanoliposome and 6% zinc oxide nanoparticles in the wheat gluten nanocomposite film formulation led to the improvement of the properties of the produced film and the properties of the packaged fish during the storage period. [ABSTRACT FROM AUTHOR]

In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment. [ABSTRACT FROM AUTHOR]

The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly improves the springiness and brightness of PBMAs. When the ratio of SPI to WG is 9: 3, PBMAs has the best fiber structure, storage modulus and apparent viscosity. Fourier transform infrared spectroscopy (FT-IR) results showed that the transition from α-helix to β-fold was an important reason for PBMAs fibers reinforcement. The intermolecular interaction of protein shows that the enhancement of fiber structure of PBMAs is related to the increase of disulfide bonds. In this study, low cost and high simulation degree PBMAs are provided as a reference for developing PBMAs.

In this research, dual-activated wheat gluten-based nanocomposite active films reinforced by chitosan nanofibers (CHNF) was developed, as well as co-loaded with betanin (BET) and carvone (CAR) for application in food packaging. Free and cationic inulin-coated nanoliposomal forms of BET/CAR were incorporated into the gluten films at 0, 5, and 10% (w/w) gluten concentrations. Fourier-transform infrared spectroscopy was used to detect the formation of new hydrogen bonds between gluten, CHNF, and nanoliposomes (NLPs). Differential scanning calorimetry analysis revealed that the addition of free BET/CAR reduced the endothermic transition temperature of films as compared to the unfortified film; however, the addition of NLPs had no effect on the thermal profile. Similar changes were observed in the crystallinity of films as determined by X-ray powder diffraction analysis. FE-SEM results showed that the incorporation of CHNF and BET/CAR NLPs did not alter the morphology of films but the free BET/CAR induced aggregates formation on the films' surface. CHNF addition enhanced the mechanical, water barrier, and wettability of films. Among the films tested, those containing BET/CAR NLPs had the highest antioxidant potential. However, the encapsulated BET/CAR in inulin-coated NLPs had an improved antimicrobial activity. The films containing the nanoliposomal form of BET/CAR indicated a controlled release behavior. [ABSTRACT FROM AUTHOR]

Obesity is closely associated with non-alcoholic fatty liver disease (NAFLD), characterized by hepatic fat accumulation and hepatocyte injury. Preclinical studies have shown exacerbated weight gain associated with an obesogenic gluten-containing diet. However, whether gluten affects obesity-induced hepatic lipid accumulation still remains unclear. We hypothesized that gluten intake could affect fatty liver development in high-fat diet (HFD)-induced obese mice. Thus, we aimed to investigate the impact of gluten intake on NAFLD in HFD-induced obese mice. Male apolipoprotein E-deficient (Apoe-/-) mice were fed with a HFD containing (GD) or not (GFD) vital wheat gluten (4.5%) for 10 weeks. Blood and liver were collected for further analysis. We found that gluten exacerbated weight gain, hepatic fat deposition, and hyperglycemia without affecting the serum lipid profile. Livers of the GD group showed a larger area of fibrosis, associated with the expression of collagen and MMP9, and higher expression of apoptosis-related factors, p53, p21, and caspase-3. The expression of lipogenic factors, such as PPARγ and Acc1, was more elevated and factors related to beta-oxidation, such as PPARα and Cpt1, were lower in the GD group compared to the GFD. Further, gluten intake induced a more significant expression of Cd36, suggesting higher uptake of free fatty acids. Finally, we found lower protein expression of PGC1α followed by lower activation of AMPK. Our data show that gluten-containing high-fat diet exacerbated NAFLD by affecting lipogenesis and fatty acid oxidation in obese Apoe-/- mice through a mechanism involving lower activation of AMPK. [ABSTRACT FROM AUTHOR]

In order to explore the structures and combination mechanism of wheat gluten peptides-calcium chelate (WOP-Ca) in depth, WOP-Ca were prepared by chelating wheat gluten peptides (WOP) with calcium. The yield of WOP-Ca was determined to be 51.2 ± 2.12 %, and it exhibited a calcium-chelating rate of 58.96 ± 1.38 %. The structural differences between WOP-Ca and WOP were characterized using various analytical techniques, and the results revealed that WOP-Ca and WOP differed in their microstructure, characteristic group absorption peaks, changes in electron cloud distribution, and thermal stability. WOP-Ca demonstrated remarkable stability and resistance to changes in pH, temperature, and in vitro digestion with gastric protease. After undergoing various treatments, the molecular weight distribution in each interval changed very little. Identification of the peptides in WOP-Ca was achieved by utilizing a mass spectrometer, and a total of 39 peptides were identified in WOP-Ca. Among these, 14 peptides with Score ≥ 30 and Coverage ≥ 20 showed bioavailability percentages exceeding 30 %, with half surpassing 50 %. The binding mode between the 14 peptides and Ca2+ was determined to be α linkage. The Ca–O bond lengths ranged from 2.40 to 3.20 Å, indicating the formation of structurally stable complexes. The carboxyl oxygen atoms played a crucial role in binding with Ca2+, with bond lengths ranging from 2.41 to 2.49 Å and 2.43 to 2.46 Å, respectively. The finding suggested that WOP-Ca prepared by chelation may be used as a calcium supplement that could serve as food additives, dietary nutrients, and pharmaceutical agents. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Wheat gluten (WG) containing gliadin and glutenin are considered the main allergens in wheat allergy as a result of their glutamine‐rich peptides. Deamidation is a viable and efficient approach for protein modifications converting glutamine into glutamic acid, which may have the potential for allergenicity reduction of WG. RESULTS: Deamidation by citric acid was performed to investigate the effects on structure, allergenicity and noodle textural properties of wheat gluten (WG). WG was heated at 100 °C in 1 m citric acid to yield deamidated WG with degrees of deamidation (DD) ranging from DWG‐25 (25% DD) to DWG‐70 (70% DD). Fourier‐transform infrared and intrinsic fluorescence spectroscopy results suggested the unfolding of WG structure during deamidation, and sodium dodecyl sulphate‐polyacrylamide gel electrophoresis showed molecular weight shifts at the 35–63 kDa region, suggesting that the deamidation mainly occurred on low molecular weight glutenin subunits and γ‐ gliadin of the WG. An enzyme‐linked immunosorbent assay of deamidated WG revealed a decrease in absorbance and immunoblotting indicated that the intensities of protein bands at 35–63 kDa decreased, which suggested that deamidation of WG might have caused a greater loss of epitopes than the generation of new epitopes caused by unfolding of WG, and thereby reduction of the immunodominant immunoglobulin E binding capacity, ultimately leading to the decrease in allergenicity. DWG‐25 was used in the preparation of recombinant hypoallergenic noodles, and the hardness, elasticity, chewiness and gumminess were improved significantly by the addition of azodicarbonamide. CONCLUSION: The present shows the potential for deamidation of the WG products used in novel hypoallergenic food development. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to produce bioactive hydrolysates and peptide fractions from wheat gluten using Withania coagulans plant protease, and evaluate antioxidant and angiotensin-converting-enzyme inhibitory activities. Plant samples were collected and protease was extracted and purified using precipitation with ammonium sulfate. The enzyme activity was measured (7.3 U/ml) and highest enzyme activity (82%) was observed at 45 °C and pH 5. Wheat gluten hydrolysis was performed for 6 h and the degree of hydrolysis was measured (6.51%). Fractionation of gluten hydrolysates was performed using ultrafiltration and four peptide fractions were obtained, F1 (MW < 3 kDa), F2 (3 < MW < 30 kDa) and F3 (30 < MW < 100 kDa) and F4 (MW > 100 kDa). The highest solubility at pH 4 was exhibited by the F4 fraction. The highest DPPH radical scavenging activity was demonstrated by the F1 fraction. The highest value for angiotensin-converting-enzyme inhibitory activity was obtained for the F2 fraction. Our results showed that wheat gluten hydrolysis with Withania coagulans protease was an effective approach in order to generate bioactive hydrolysates and peptides, which could then be added to functional foods formulations and pharmaceutical products. [ABSTRACT FROM AUTHOR]

High Fischer ratio oligopeptides (HFOs) exhibit diverse biological activities, including anti-inflammatory and antioxidant properties. HFOs from gluten origin were prepared through fermentation and enzymatic hydrolysis and then characterized using free amino acid analysis and scanning electron microscopy (SEM). Following intervention, the levels of serum total cholesterol (TC), triglyceride (TG), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and hepatic malondialdehyde (MDA) in the rats significantly decreased (p < 0.05). Simultaneously, there was an increasing trend in superoxide dismutase (SOD) levels, and glutathione (GSH) levels were significantly elevated (p < 0.05). The mRNA expression levels of alcohol metabolism-related genes (ADH4, ALDH2, and CYP2E1) exhibited a significant increase (p < 0.05). Histological examination revealed a reduction in liver damage. The findings indicate that high Fischer ratio oligopeptides, prepared through enzymatic and fermentation methods, significantly improve lipid levels, ameliorate lipid metabolism disorders, and mitigate oxidative stress, and exhibit a discernible alleviating effect on alcoholic liver injury in rats. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This article presents analyzed data on the antimicrobial, barrier, and mechanical properties inherent to films created by blending carrot pomace with wheat gluten and polyglycerol-3 plasticizer and combined with varying contents (0 wt.%, 3 wt.%, and 5 wt.%) of eugenol, a natural antimicrobial compound derived from essential oils. The integration of carrot pomace, wheat gluten, plasticizer, and eugenol involved meticulous mortar and pestle processing, ensuring a homogenous blend. Subsequently, the mixture was compression-molded in a hydraulic press to fabricate the films. Standard bacteria strains—Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538—are used in the antimicrobial evaluation, and antimicrobial efficacy is measured using OD600 measurements. Water vapor permeability (WVP) measurement effectively defines the films' potential to prevent water vapor infiltration. Mechanical properties are assessed by determining elastic modulus, tensile strength, and elongation at break, which together reveal the films' adaptive flexibility and durability. The dataset presented herein holds substantial promise for food packaging applications. Researchers in the food packaging industry can leverage the antimicrobial and barrier property data to design novel packaging materials, potentially enhancing shelf-life and food safety. Engineers and material scientists can utilize the mechanical properties data to develop structurally robust and flexible materials.

Understanding the rheological behavior of highly concentrated proteins is critical for the development of meat analogs. To enhance their sensory appeal, plant oil is often added during extrusion. The objective of this study was to gain a better understanding of how oil affects the rheological properties of gluten. Gluten doughs with different oil contents (0% to 6%) were prepared by adding emulsified and non-emulsified oil. Rheological measurements were performed under extrusion-relevant conditions using a closed cavity rheometer. In addition, the oil phase was visualized by CLSM imaging before and after rheological measurements. It was found that the complex modulus |G*| of the wheat gluten decreased with increasing oil concentration. When oil was added as emulsion, |G*| was significantly higher compared to when non-emulsified oil was added. The CLSM images revealed that the oil droplet size increased with increasing oil concentration. The doughs with emulsified oil had significantly smaller oil droplets. The results suggest that oil droplets act as fillers, weakening the protein matrix. By reducing the oil droplet size, this weakening effect could be reduced. Therefore, we concluded that the oil droplet size is a critical parameter influencing the rheological properties of oil-containing wheat gluten doughs under extrusion-relevant conditions.

The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute.

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage.

Summary: The objective of the study was to investigate the configurational changes and aggregation mechanism of wheat gluten induced by sodium chloride (NaCl) and sodium carbonate (Na2CO3). The results showed that NaCl shielded surface charges of gluten, developed more hydrogen bonds with tyrosine, and stabilised the secondary structure, while Na2CO3 promoted significant transition of the secondary structure from random coils and β‐turn to β‐sheet. Both NaCl and Na2CO3 quenched tryptophan fluorescence and promoted the aggregation of gluten subunits, where Na2CO3 induced covalent bond formation other than disulphides and facilitated gluten network development. Atomic force microscopy images confirmed different molecular surface features in gluten network. In conclusion, both NaCl and Na2CO3 demonstrated the ability to promote rheology, aggregation, and network formation of gluten but different molecular mechanisms were involved. This work provides valuable insights for the processing of salted and alkaline noodles. [ABSTRACT FROM AUTHOR]

Immunogenic peptides from wheat gluten can be produced during digestion, which are difficult to digest by gastrointestinal proteases and negatively affect immune responses in humans. Gluten intolerance is a problem in countries where wheat is a staple food, and a gluten-free diet is commonly recommended for its treatment and prevention. Enzyme approaches for degradation of the peptides can be considered as a strategy for its prevention. Here, we isolated a gluten-degrading bacterium, Bacillus amyloliquefaciens subsp. plantarum, from wheat grains. The culture conditions for enzyme production or microbial use were considered based on gluten decomposition patterns. Additionally, the pH range for the activity of the crude enzyme was investigated. The bacterium production of gluten-degrading enzymes was temperature-dependent within 25 °C to 45 °C, and the production time decreased with increasing culture temperature. However, it was markedly decreased with increasing biofilm formation. The bacterium decomposed high-molecular-weight glutenin proteins first, followed by gliadin proteins, regardless of the culture temperature. Western blotting with an anti-gliadin antibody revealed that the bacterium decomposed immunogenic proteins related to α/β-gliadins. The crude enzyme was active in the pH ranges of 5 to 8, and enzyme production was increased by adding gliadin into the culture medium. In this study, the potential of the B. amyloliquefaciens subsp. plantarum for gluten-degrading enzyme production was demonstrated. If further studies for purification of the enzyme specific to the immunogenic peptides and its characteristics are conducted, it may contribute as a strategy for prevention of gluten intolerance. [ABSTRACT FROM AUTHOR]

Simple Summary: Fish and fish by-products are excellent sources of high-quality protein for cats and dogs. However, the handling, processing, and storage of raw materials can increase variation and negatively impact their technological properties. This study aimed to evaluate the use of spray-dried animal plasma (SDAP) as a binder in fish by-products recipes for chunks in gravy. The results showed that the inclusion of SDAP in recipes significantly improved the consistency (hardness), elasticity (springiness), cohesiveness, chewiness, and juiciness of the final wet products. These improvements were observed in a chunk recipe with a 35% content of mixed salmon and tuna by-products, and another recipe with chunks having a final content of a 4% salmon by-product. There was a positive linear effect of increased SDAP inclusion in the recipes for most of the technological parameters measured such as elasticity, flexibility, juiciness, and hardness. Our findings indicate that SDAP is an excellent nutritional binder that can enhance the final technological properties of wet pet food products using high-quality fish recipes and potentially in recipes containing protein-rich fish by-products with low functionality. Spray-dried animal plasma (SDAP) and wheat gluten (WG) are common binders in wet pet food that provide amino acids and energy, as well as texture and cohesiveness due to their gelling strength, water retention and fat emulsion properties. Binder use is a valuable tool especially in recipes based on ingredients with low technological properties such as fish by-products containing spines and scales and soft texture after cooking. Two basal recipes for chunks in gravy were produced to evaluate experimental treatments. One basal recipe used a mixture of salmon and tuna by-products as the only animal protein sources without binders or with a 20 g/kg inclusion of SDAP or WG. The other basal recipe mimicked a more typical commercial recipe containing meat animal ingredients and a 40 g/kg salmon by-product to develop experimental treatments with and 0, 10, 20, 30 or 40 g/kg inclusions of SDAP. Dry matter, protein, and viscosity were evaluated in raw emulsions. After a 1 h retorting at 121 °C, hardness was measured in emulsions and in cooked chunks, juiciness, and Texture Profile Analysis (TPA) were assessed. Results demonstrated the viability of producing quality chunks in gravy containing only fish by-products including 20 g/kg of SDAP, which significantly increased hardness, elasticity, cohesiveness, and juiciness. There was a positive linear correlation of increased SDAP inclusion rate in the commercial recipe for most of the quality parameters evaluated. Based on these results, the inclusion of SDAP in fish recipes can help manufacturers achieve technological quality control targets for commercial wet pet food and may help producers to successfully formulate new recipes for wet pet food products using fish by-products as the sole animal protein source. [ABSTRACT FROM AUTHOR]

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct of the production of wheat starch. As a commercial product, wheat gluten is increasingly used in the food-related industry because of its versatile functional properties and wide range of sources. Wheat gluten is manufactured industrially on a large scale through the Martin process and batter process and variants thereof. Gliadin and glutenin impart cohesiveness and elasticity properties, respectively, to wheat gluten. The formation of gluten networks and polymers depends mainly on covalent bonds (disulfide bonds) and noncovalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions). The multifunctional properties (viscoelasticity, gelation, foamability, etc.) of wheat gluten are shown by rehydration and other processing techniques. Wheat gluten has been widely used in wheat-based products, food auxiliary agents, food packaging, encapsulation and release of food functional ingredients, food adsorption and heat insulation materials, special purpose foods, and versatile applications. In the future, wheat gluten protein will be used as an important raw material to participate in the development and preparation of various food and degradable materials, and the application potential of wheat gluten in food-related industries will be massive. This review summarizes the main manufacturing processes, composition, and structure of gluten protein, and the various functional properties that support its application in the food and related industries. The versatile functional properties of wheat gluten are closely related to structure The application as a binder and substitute for meat is growing in popularity Renewable and degradable gluten-based materials are important exploited fields Wheat gluten shows vast potential and application value in food-related industry [ABSTRACT FROM AUTHOR]

Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50–80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures. [ABSTRACT FROM AUTHOR]

BACKGROUND: Fat replacers prepared from polysaccharides and proteins possess functional properties of both polysaccharides and proteins. In this study, an aqueous system of barley β‐glucan (BBG) and gluten was prepared. The interactions between BBG and gluten (with/without extrusion modification) were studied. Triple analysis methods, including differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and low‐field nuclear magnetic resonance (LF‐NMR), were utilized to analyze the freezing–thawing and thermal evaporation process, as well as the distribution state of water. Meanwhile, fluorescence microscopic analysis, dynamic rheological analysis and electrophoresis analysis were used to study the structure and rheological properties of the system. RESULTS: The results showed that BBG significantly increased the water‐holding capacity of gluten, regardless of extrusion treatment, with the water absorption reaching about 4.8 to 6.4 times of its weight, which was 1 to 2.5 times higher than that without BBG. The triple analysis results suggested that BBG increased the binding capacity of the system to weakly bound water, hindered the aggregation of gluten and reduced the thermal decomposition temperature of the BBG and gluten composite system. After the gluten was extruded and homogenized with the BBG solution, the appearance of the composite system was more uniform and delicate. CONCLUSIONS: In conclusion, BBG increased the water‐holding capacity of the BBG and gluten composite system. With these changes, the composite system presented great potential for the preparation of polysaccharide–gluten fat replacer. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Wheat proteins provide around 20% of all human dietary protein, but their end-use qualities are determined by the form and quantity of nitrogen in the endosperm. In the developed world, there is a heavy reliance in grain production on nitrogen supplied from synthetic fertilisers, and this fertiliser can contribute up to 50% of the on-farm emissions of greenhouse gasses in agriculture. However, despite increasing rates of application of synthetic nitrogen to cereals, wheat grain protein levels, in developed nations, have been frequently failing to reach the premium grade required by the bread-making market. Here, for the first time, we report that biological nitrogen fixation from a new generation of hardseeded annual forage legumes, when grown in rotation with cereal crops, can replace fertiliser N without compromising grain protein. The forage legumes were grown in rotation with Triticum aestivum, and compared with rotations that included a fallow, or a cereal crop at three rainfed sites in Western Australia with differing soil types for 2–4 years. The wheat received low, medium and high rates of urea to indicate if forage legumes can provide sufficient nitrogen for sustainable wheat production. At all sites and years studied, we discovered that cereal grains produced following a year of forage legumes had significantly higher protein levels than when grown as part of a continuous cereal rotation. These results were achieved in combination with a reduction in on-farm emissions (by over 200 kg/ha of CO2) without compromising yield as indicated by emissions accounting. Including appropriate forage legumes in farming systems allows production of low emission intensity grain proteins in dryland farming. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to enhance the inhibitory effect of wheat gluten (WG) on the hygroscopicity of freeze-dried apple powder and to improve its storage quality, ethyl cellulose (EC), with low hygroscopicity, was selected to substitute for WG in different proportions in the production of freeze-dried apple powder. The effects of WG and EC on the hygroscopic behavior, macromorphology and moisture migration of freeze-dried apple powder were studied. The results showed that at 75% relative humidity, the equilibrium moisture content of freeze-dried apple powder decreased by about 2.26% for every 10% increase in EC addition. The Peleg model had the best fitting effect on moisture adsorption isotherms of freeze-dried apple powder, which belonged to type III. In addition, macroscopical photographs and low field-nuclear magnetic resonance analysis of freeze-dried apple powder showed that the optimal ratio of apple pulp to WG to EC was 7:2:1. This ratio not only had a certain inhibitory effect on the hygroscopicity of freeze-dried apple powder, but also avoided an increase in the proportion of free water caused by excessive addition of EC, which was conducive to keeping freeze-dried apple powder in a good powder state.

Increasing incidences showed that food allergies have attracted more and more attention from researchers. BALB/c mice were sensitized with wheat gluten combined with aluminum hydroxide adjuvant via intraperitoneal injection, transdermal sensitization, and oral gavage sensitization route. Results showed that all the three sensitization methods could induce allergic symptoms; increase the serum antibody (total immunoglobulin E (IgE), specific IgE, IgG, IgA) and histamine content; promote the secretion of Th2 cytokines (interleukin (IL)-4, IL-5, IL-13) and inflammatory factors (IL-6, IL-17A, IL-10); and inhibit the production of Th1 cytokines (IFN-γ, IL-2). However, the allergic symptoms of mice sensitized by intraperitoneal injection were the most obvious among the three models. The level of serum antibodies in intraperitoneal injection group was significantly higher than control. Subsequently, 16S rRNA sequencing technology was used to analyze the intestinal flora of mice. The results showed that the abundance of Firmicutes in the wheat protein sensitized group was lower than that in the normal group, while the abundance of Bacteroidetes was higher, and Lactobacillus was the difference marker in normal group. Bacterial species diversity analysis showed that the species richness and diversity of intestinal flora in mice were decreased, the difference between mice induced by intraperitoneal injection and normal control group mice was the most significant. Taken together, these results show that among three sensitization methods used to build a mouse model with aluminum hydroxide as adjuvant, intraperitoneal injection is the comparably best way to build a mouse sensitization mode.

In this study, gluten/zein (G/Z) blends were electrospun with acetic acid as a solvent. The effects of zein content on the morphology, structure and properties of assembled gluten nanofibers were investigated. G/Z nanofibers were found to have diameters ranging from 209 nm to 462 nm, with smooth surfaces for ratios of 100:0 and rough surfaces for ratios of 30:70. The water contact angle (WCA) > 90 showed that mixed fibers were hydrophobic. SDS-PAGE showed that both proteins were present and were evenly distributed in G/Z nanofibers. The number of high molecular weight molecules decreased and the amount of low molecular weight molecules increased as the zein to gluten ratios increased. Nanofibers with α -helix structures were confirmed by FTIR, XRD, and CD analyses. The α-helix structure increased with increasing zein to gluten ratio in nanofibers, which also increased the characteristic of crystallinity and hydrophobicity. The characteristics of a miscible blend were confirmed by the single glass transition temperature (Tg) seen in the DSC thermograms of the G/Z nanofibers. With a decrease in the amount of zein in the nanofibers, the Tg dropped from 177.7 to 162 °C indicating that the mixed fibers were more flexible compared to the pure zein fiber.

Background: In this paper, wheat gluten (WG) was modified by electrochemical deamidation. The effects of electrochemical treatment time on the conformation and functional properties of WG and its mechanism were studied. Results: Wheat gluten demonstrated a maximum deamidation of 50.94%. Fourier transform infrared spectroscopy (FTIR) showed a decrease in α‐helix and β‐sheets and an increase in β‐turns and random coils, indicating that the secondary structure of WG became looser and more disordered with increased molecular flexibility. Electrochemical deamidation significantly increased the net charge and solubility of WG, the emulsifying activity index (EAI) increased from 8.53 to 15.66 m2 g−1, the foaming capacity (FC) increased from 4.55 to 13.72 cm3, and the water‐holding capacity (WHC) and oil‐holding capacity (OHC) reached maximum levels of 8.42 g g−1 and 7.45 g g−1, respectively, at 90 min. Conclusion: Electrochemical deamidation appears to be a useful technique to improve the processing characteristics of WG. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high‐fat food due to their good sustainable, mechanical, and edible properties. RESULTS: With the addition of polyphenols from Cedrus deodara (in the form of pine‐needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high‐fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor. CONCLUSION: Our results suggest that the composite film possessed good properties and had potential for packing of high‐fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The impact of different degrees of hydrolysis (DHs) on fibrillation when trypsin mediates wheat gluten (WG) fibrillation has not been thoroughly investigated. This study discussed the differences in amyloid fibrils (AFs) formed from wheat gluten peptides (WGPs) at various DH values. The results from Thioflavin T (ThT) fluorescence analysis indicated that WGPs with DH6 were able to form the most AFs. Changes in Fourier Transform Infrared (FTIR) absorption spectra and secondary structure also suggested a higher degree of fibrillation in DH6 WGPs. Analysis of surface hydrophobicity and ζ-potential showed that DH6 AFs had the highest surface hydrophobicity and the most stable water solutions. Scanning Electron Microscopy (SEM) and Transmission Electron Microscopy (TEM) images revealed the best overall morphology of DH6 AFs. These findings can offer valuable insights into the development of a standardized method for preparing wheat gluten amyloid fibrils. [ABSTRACT FROM AUTHOR]

Wheat is a widely consumed crop across the world. Its flavour, aroma, and taste has been successful in attracting people to include this cereal as a part of their staple diet. However, wheat gluten protein primarily consisting of gliadin and glutenin limits their consumption in certain susceptible population. Various gluten disorders that has been associated with their consumption suggests the introduction of gluten-free breads and other baked products in the diet. However, the structural, functional, and rheological properties offered by gluten to the dough could not be replaced, and hence, this study suggests the use of millets as an alternative diet. Millets not only protect from gluten sensitivities but also provide all other essential micro- and macronutrients required for the growth and metabolism of the body. They also hold potential in eradicating the malnutrition owning to their high nutritional, phenolic, and other antioxidant elements, indicating their probability to help in achieving a major sustainable goal related to good health and well-being. Despite offering a wide variety of health benefits, the consumer acceptability of millets is quite low at the moment. This paper is a wake-up call for the researchers and farmers to gear up in popularizing millets and their associated products and in improving the limitations associated with the shelf life of certain millets. Different physical processing technologies in the production of traditional and modern millet-based food products are also discussed in this paper, providing an overview of how various major millets can be used in promoting the health security with lesser dependency on environmental conditions for their growth and production. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to evaluate the effects of wheat gluten as a substitute for fish meal (FM) and soy protein concentrate (SPC) in the low-fishmeal-based extruded diet in red spotted grouper Epinephelus akaara. Eight isonitrogenous (441–456 g kg−1) and isocaloric (21.5–22.0 MJ kg−1) diets were produced, including the control diet (R0), three diets with 33.3, 66.7, and 100% FM being replaced by a mixture of wheat gluten, wheat, and taurine (GWT) (RF1, RF2, RF3), three diets with 33.3, 66.7, and 100% SPC replaced by GWT (RS2, RS2, RS3) and one diet with 50% FM and 50% SPC replaced by GWT (RFS). Results showed that feed intake (FI), weight gain (WG), protein retention efficiency, and liver superoxide dismutase activity increased linearly, while feed conversion ratio (FCR) decreased linearly with the decrease of dietary FM. Additionally, FI, WG, and FCR significantly increased with decreasing dietary SPC. Overall, 100% FM or 61.2% SPC can be safely replaced by wheat gluten in the red-spotted grouper diet containing 20.0% FM and 21.4% SPC. [ABSTRACT FROM AUTHOR]

In the present study, the effect of the interaction between wheat starch and gluten on oil distribution in deep-fried battered and breaded fish nuggets (BBFNs) from silver carp surimi was investigated. Deep-fried BBFNs were prepared using batters consisting of wheat starch (WS) and gluten (WG) blends (at mass ratios of 15:1, 13:1, 11:1, 9:1 and 7:1), and then the surface hydrophobicity (H0), free sulfydryl content, disulfide bond content, secondary structure of WG and the crystalline structure of WS in the crust, as well as the surface oil and penetrated surface oil contents of deep-fried BBFNs were evaluated. The microstructure and oil distribution in the crust were also observed. The results showed that as the WS/WG ratio decreased, the H0 value increased firstly then decreased, and the free sulfydryl and disulfide bond contents gradually decreased and increased, respectively. Meanwhile, the β-turn structure of WG was gradually converted into β-sheet, and the surface oil and penetrated surface oil contents of deep-fried BBFNs as well as the relative crystallinity of WS decreased firstly then increased. The size of pores in the crust and oil distribution decreased at first and then increased. Among the tested WS/WG ratios, deep-fried BBFNs with a WS/WG ratio of 11:1 had the highest H0 (8 990), and the lowest surface oil (2.1%) and penetrated surface oil contents (5.8%), and the lowest relative crystallinity of WS (17.8%), and the crust exhibited the most compact microstructure and the least oil distribution. Therefore, the interaction between WS and WG is affected by changes in WS/WG ratio, which can in turn affect oil distribution in deep-fried BBFNs.

The aim of this study was to evaluate the effects of replacing fish meal (FM) or soy protein concentrate (SPC) with wheat gluten on growth performance, feed utilization, and nutrient digestibility and retention in Japanese seabass (Lateolabrax japonicus). Seven isonitrogenous (441–456 g kg−1 crude protein) and isocaloric (21.5–22.0 MJ kg−1 gross energy) diets were produced to replace 0%, 33.3%, 66.7% and 100% of FM or SPC with a mixture of wheat gluten, wheat, and taurine (GWT, 77.5% wheat gluten, 20.5% wheat and 2.0% taurine). The gradual replacement of protein in FM with GWT had no significant effects on feed intake, whole-body composition, and the hepatosomatic and viscerosomatic indices, but resulted in a linear decrease in the weight gain rate, feed efficiency, and retention of nitrogen, energy, and essential amino acids (Arg, His, Ile, Leu, Lys, Met, Phe, Thr, and Val). The apparent digestibility of most essential amino acids (Cys, His, Leu, Lys, and Phe) and total amino acids increased linearly. Replacement protein in SPC with GWT had no significant effects on feed intake, growth, the feed conversion ratio, whole-body composition, and the hepatosomatic index, but resulted in a linear decrease in nitrogen, energy, and Met retention; the digestibility of Cys and Met increased linearly. Overall, wheat gluten is a more effective alternative for replacing protein in SPC than FM. [ABSTRACT FROM AUTHOR]

Plant proteins are receiving a lot of attention due to their abundance in nature, customizable properties, biodegradability, biocompatibility, and bioactivity. As a result of global sustainability concerns, the availability of novel plant protein sources is rapidly growing, while the extensively studied ones are derived from byproducts of major agro-industrial crops. Owing to their beneficial properties, a significant effort is being made to investigate plant proteins' application in biomedicine, such as making fibrous materials for wound healing, controlled drug release, and tissue regeneration. Electrospinning technology is a versatile platform for creating nanofibrous materials fabricated from biopolymers that can be modified and functionalized for various purposes. This review focuses on recent advancements and promising directions for further research of an electrospun plant protein-based system. The article highlights examples of zein, soy, and wheat proteins to illustrate their electrospinning feasibility and biomedical potential. Similar assessments with proteins from less-represented plant sources, such as canola, pea, taro, and amaranth, are also described. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)