Food Process Engineering in a Changing World - 11th International ...

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Effects of Application of Tranglutaminase in Wheat Proteins During the Production of Bread. Elisena Ap. Guastaferro Seravalli a , Antonia Miwa Iguti a , Inês Ap. Santana a , Flavio Finardi Filho b a Maua Institute of Techonology-School of Engineering-Chemical and Food Engineering, Sao Caetano do Sul, Brazil (elisena@maua.br) b University of Sao Paulo, Sao Paulo, Brazil INTRODUCTION The characteristics of proteins are one of the main parameters that affect the quality of wheat flour and therefore the breadmaking quality. Some authors reviewed the structural models for the formation of the dough and discussed chemical interactions that could influence the structure, with emphasis on reactions of disulphide. In a accordance with researcher a protein of insoluble matrix is an essential prerequisite for the formation of a cohesive dough; a quantity of insoluble protein is essential to form a continuous protein phase in the presence of starch and water. Gerrard et al. [1] were the first researchers who used the MTGase in wheat-based products. They suggested that the enzyme could have beneficial effects during the manufacture of bread comparable to those produced by traditional oxidants improvers. The aim of this study was to evaluate the use of transglutaminase as an improver agent in the bread and dough, and compare the functional and molecular effects with the action exerted by traditional improver in the protein fractions of glutenins, the raw dough, the dough after fermentation and the bread. MATERIALS & METHODS The procedure of sequential extraction, fractionation by solubility Osborne, was used with few modifications. The protein content of each fraction was determined by Kjeldahl (factor=5.7). After extraction of gliadins, the residue was used for extraction of glutenins. The glutenins were extracted at 20 °C with tetraborate buffer 0.05 mol/L (pH=8.5), 2-mercaptoethanol 2% (v/v), glycine 1 g/L and urea 6 mol/L, adapted by Larré et al. [2]. To avoid glutenin subunits repolymerization during the chromatographic analysis, it was made the alkylation of these subunits [3]. The chromatographic fractions of proteins were made using an HPLC system: Varian, a column Chromspher C8, 250 x 4.6 mm, particle internal 5 m and UV visible detector 9050. The elution system used: A) Trifluoroacetic acid (TFA)(0.1%,v/v), B) Acetonitrile (ACN)+TFA (99.9/ 0.1%, v/v), varying the gradients. RESULTS & DISCUSSION Moisture and protein for the doughs were evaluated before fermentation (M1), after 150 minutes of fermentation (M2) and the bread after baking. All samples were removed during the manufacturing process of bread. The doughs and bread Zero, bread Control and bread MTGase were analyzed (Table 1). The results of the table 1 showed that the amounts of protein residues in M1 of the doughs are smaller than those found in M2. These significant differences (p
Table 1-Levels of protein fractions of dough and bread (i) . Albumins/Globulins Gliadins Glutenins Residues Total Protein M1(Zero) 1,44 0,01 2,84 0,06 ª,b 4,00 0,02 c 3,80 0,05 c 12,4 M2( Zero) 1,38 0,09 2,95 0,09 a 2,23 0,01 d 5,90 0,01 d 12,8 bread Zero 1,30 0,01 2,85 0,03 ª,b 2,2 0,3 d 5,04 0,07 e 11,6 M1(MTGase) 1,56 0,01 2,8 0,2 b,c 5,0 0,1 b,e 2,3 0,2 f 12,0 M2(MTGase) 1,6 0,1 2,75 0,01 c 4,10 0,06 c 3,0 0,1 g 12,0 bread MTGase 1,85 0,06 2,95 0,02 a 5,15 0,02 e 1,7 0,1 h 11,76 (i) Means (5 determinations) with different letters in the same column differ statistically (p
Page 1 and 2:
1th International Congres on Engine
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FOOD PROCESS ENGINEERING IN A CHANG
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ICEF11 ORGANIZERS Organizer: Nation
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Rao, Anandha (Andy) Raspor, Peter R
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ACKNOWLEDGEMENTS The 11 th Internat
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PREFACE The present book is part of
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Emerging technologies CONTENTS-VOLU
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Effect of ultra high pressure homog
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Bioprocessing engineering Character
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Rapid HPTLC-based method for qualit
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Effect of contamination stage and i
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Furan derivatives dynamic in rye br
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Manufacture of gelatin-based films
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Mechanical processing of foods Stud
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11th International Congress on Engi
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Production of Turkish delight (loku
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Effect of different ratios of malto
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HIGHTECH EUROPE PROJECT WORKSHOP OP
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The potential for superchilling to
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Table 1. mass transfer results for
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as 37% at 40g/l, 2.0MPa TMP and 30
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and OAA of the bun decreased with i
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temperature profile when applying a
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Figure 1 compared the PSD patterns
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Table 1. Results of the EF treatmen
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VI solution in combination with the
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RESULTS & DISCUSSION Fig. 1 present
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RESULTS & DISCUSSION The impact of
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seemed to be less effective on TVC
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presence of colored compounds and p
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PCA model to identify fresh and fro
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The concentration of vitamin C was
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denoting that these tissues became
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egime, presents a concave curve sha
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encapsulation by Spray Gun was 2.40
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studying the squid protein concentr
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Since treatment at maximum voltage
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educed to 22,5% in comparison to un
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material (unprocessed carrot). None
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them barely visible at the optical
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peak viscosity over control was obs
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model of enzymes inactivation. The
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values than controls. A significant
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G'(Pa) 100 90 80 70 60 50 40 30 20
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Viscosity (mPa.s) 7 6 5 2 0 10 20 3
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The previous thermal germination of
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activity. Recent results have been
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Jam preparation and methods for the
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The size of the ice crystals in gel
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volatile constituents are the sesqu
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at 300 and 400 MPa (D = 1.99 and 0.
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of the fact that some enzymes canno
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Table 1: Effect of high pressure hy
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contrast, in samples treated at 300
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It was found that HP-tofu, using th
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amount of quercetin that was infuse
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[]*10 -3 (deg.cm 2 .dmol -1 ) 10 0
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which no culture management is nece
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Rheological measurements were carri
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1690
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Yield (%) 80 70 60 50 40 30 20 10 0
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corresponding to antagonism (the ef
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Also the separation efficiency has
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as an in vitro study on the colon c
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BSA, trypsin, and pepsin were selec
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proposed by Apelblat can describe t
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potassium phosphate salts confer di
Page 139 and 140: Figure 1. Effect of pH and NaPA con
Page 141 and 142: subsequently temperature maintained
Page 143 and 144: could increase the viscosity of the
Page 145 and 146: eductions. Taking availability and
Page 147 and 148: Liquid Chromatography Coupled to Is
Page 149 and 150: and a 5.2-fold improvement (average
Page 151 and 152: Regarding the solubility of astaxan
Page 153 and 154: Figure 1. Cumulative oil yield vers
Page 155 and 156: This indicates that all the medium-
Page 157 and 158: RESULTS & DISCUSSION In the KCl1 co
Page 159 and 160: Furthermore, it was observed that t
Page 161 and 162: production of the intermediate limo
Page 163 and 164: Table 1. Microbial counts of total
Page 165 and 166: Total viable counts remained about
Page 167 and 168: Table 1. Mean values of the notes a
Page 169 and 170: RESULTS & DISCUSSION The general tr
Page 171 and 172: a) b) meq oxígeno/Kg 6 5 4 3 2 1 0
Page 173 and 174: According to Figure 1, in glucose m
Page 175 and 176: Figure 1. a) Surface plots with eff
Page 177 and 178: expressed by the molecular diffusio
Page 179 and 180: Effect of dispersed phase volume fr
Page 181 and 182: RESULTS & DISCUSSION Figure 1. Expe
Page 183 and 184: Oxygen rate transmission (OTR) was
Page 185 and 186: outputs and experimental values. It
Page 187 and 188: Figure 1: Gallery of corn tortilla
Page 189: esistance to mass transfer takes pl
Page 193 and 194: Figure 1. Minimum Noise Fraction Tr
Page 195 and 196: for 28.6 and 12.6% of the total sam
Page 197 and 198: Phenomena related to the movement o
Page 199 and 200: order/genus level. In one year appl
Page 201 and 202: RESULTS & DISCUSSION No differences
Page 203 and 204: RESULTS & DISCUSSION The shelf-life
Page 205 and 206: RESULTS & DISCUSSION The spectra of
Page 207 and 208: RESULTS & DISCUSSION The results fo
Page 209 and 210: factors for the development of shap
Page 211 and 212: plates were dipped into a 0.05% DPP
Page 213 and 214: esponse of the samples and measurin
Page 215 and 216: and median of 0.25 mg/L) in the raw
Page 217 and 218: inadequate/poor information about e
Page 219 and 220: The joint analysis of these results
Page 221 and 222: A study on germination time and myc
Page 223 and 224: for decreasing temperature. An incr
Page 225 and 226: Table 1. Weibull distribution param
Page 227 and 228: Figure 1 shows the contour plots of
Page 229 and 230: minute [2]; therefore attached E. c
Page 231 and 232: the presence of L-carnitine. At 14
Page 233 and 234: The results were obtained over time
Page 235 and 236: depends on the temperature. Rather
Page 237 and 238: * da * * ka a (1) dt * * 15.08 aa0
Page 239 and 240: RESULTS & DISCUSSION Simultaneous c
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Figure 1. Change of HMF concentrati
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RESULTS & DISCUSSION Data on remain
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under sub-optimal conditions, were:
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Figure 1. Scores Plot for 3 storage
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modulates thermal inactivation of e
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conditions, this procedure was isol
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150-400 CFU/cm 2 ) may still pass t
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1822
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theirs hands and arms before milkin
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Figure 1. HMF reduction of styrene-
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high respiration rates could be exp
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6.4-5.5 and aw 0.98 to
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in Graviera cheese due to reheating
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RESULTS & DISCUSSION IMF items are
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implementation in the hospitals. Wi
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Finally, concerning the water-bottl
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a high amount of data, enough to es
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a-T room = 20°C b-T room = 25°C c
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Table 1. Fillet pH drip loss and le
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oth temperatures. The rates of putr
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RESULTS & DISCUSSION The population
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Until now the declaration has been
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For the selection of the appropriat
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RESULTS AND DISCUSSION Volatile com
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3. Characterisation of protein phys
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High CA contents were usually accom
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electric transformer in order to gi
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icher in compounds from all chemica
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the pH and temperature changes are
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may cause 100 times greater risk of
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RESULTS & DISCUSSION Concerning the
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Food-serving businesses that wish t
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CONCLUSION Meat texture and fat con
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RESULTS & DISCUSSION Irrespective o
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Table 1. Furan levels in roasted co
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was verified that furan levels sign
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The parameter of form (n) varied pr
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antioxidant capacity of spices extr
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RESULTS & DISCUSSION DON concentrat
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Figure 1. Fitted curves of polynomi
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The equations describing the system
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RESULTS & DISCUSSION Nine furan der
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RESULTS & DISCUSSION The mycelia gr
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REFERENCES [1]. Leung AY. 1978. Enc
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1896
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ACKNOWLEDGMENTS These results are p
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evaporated. It is assumed that the
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onion tissue was not observed becau
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temperature. During the first 5 min
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Pre cooling Filleting Baader 184/18
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1908
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700 mm and predominantly Western wi
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In the beginning of heating, there
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To investigate the damage of cooked
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The water activity of the pistachio
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done. Figure 1 shows the comparison
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The first results show a variation
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contrast, the nature of the pan has
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with 12 sec process holding times y
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Figure 1. Temperature history of wh
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heat transfer characteristics. Two
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espondents of the five (5) schools
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it was 62.73 (±4.68) ppb for force
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treatment time and therefore an ene
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Figure 1 shows the effect of tannin
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influenced significantly by osmodeh
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intracellular product extraction. A
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The textural analysis did not diffe
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powder. Kumar et al. [1] reported t
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In all the position of MW3 cases, t
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ventilation led to significant savi
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correlation was found between the t
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tested in this work (0-37 kW/m 3 ).
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Comparing trials 9 and 10, it is po
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To study the effect of pH and added
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Spectronic). Bovine serum albumin w
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temperature up to 50 °C or even hi
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(1547 cm -1 ) and amide-III (1239 c
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The respiration pattern at 0 day fo
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In the whole grains of wheat and oa
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eduction verified by Reddy et. al.
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most flavours, except esters, were
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anisotropic shrinkage since shrinki
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Analysis of water activity (a w) Ta
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year on colour was more important t
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texture analyzer CT3 (BROOKFIELD, E
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1980
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1982
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was obvious that the higher levels
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t test not shown)The fitted results
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RESULTS & DISCUSSION Each fruit pre
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powder, indicates that during the d
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(a) (b) Figure 1. Relationship betw
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RESULTS & DISCUSSION The results sh
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TA/XT/PLUS-Texture Analyser and the
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RESULTS & DISCUSSION The results of
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RESULTS & DISCUSSION The final mois
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model was their average relative er
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indicated that the moisture diffusi
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Figure 1. Vitamin C content for the
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ehydration with a fast initial wate
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At this condition, the moisture con
Page 445 and 446:
RESULTS & DISCUSSION The ENCF treat
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Table 1. Experiments were scheduled
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RESULTS & DISCUSSION All volatile c
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generated by cavitation injured str
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PA, PB and PC, respectively. The DE
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Table 1. Resume of results of the d
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passes without change of phase, and
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vegetable coagulant alone or a blen
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esults in a cheese with higher scor
Page 463 and 464:
RESULTS & DISCUSSION Concerning the
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chemical properties evaluated. It w
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Substitution with pea protein isola
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the fact that aleurone oat layer an
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RESULTS & DISCUSSION Function of Cr
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plants. Only freeze-dried lemon bal
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at promoting homemade preparation o
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From 200 isolates, 60 isolates rema
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acid (AA). The juice of San Martin
Page 481 and 482:
organisation of the thylakoids at t
Page 483 and 484:
Cáhuil from the Center showed the
Page 485 and 486:
RESULTS & DISCUSSION Composition of
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65% Figure 1. Stress-strain curves
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unique for each sugar. The volume (
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2058
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lower foaming capacity but higher s
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obtained in the flowering period, u
Page 497 and 498:
The results of physicochemical char
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Drolet et al. [2] and Løvaas [3],
Page 501 and 502:
In order to obtain an absorbance va
Page 503 and 504:
decrease in the water ability due t
Page 505 and 506:
Table 1. Global yield (X0 % w/w) of
Page 507 and 508:
Figure 1. Effect of mixing time wit
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chain. Liquid-holding capacity was
Page 511 and 512:
Where, is the porosity of the extr
Page 513 and 514:
RESULTS & DISCUSSION The results sh
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that showed a higher intensity of t
Page 517 and 518:
fermented sausages was detected by
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interval, four aliquots stored in m
Page 521 and 522:
2.26 ppm) that can be considered as
Page 523 and 524:
The three controlled factors (VI, p
Page 525 and 526:
presenting differences in color. Ca
Page 527 and 528:
The mean composition of ice creams
Page 529 and 530:
particles, increasing the diameter
Page 531 and 532:
Table 1 Initial values of analysis
Page 533 and 534:
at DH 1%. This limitation can be ex
Page 535 and 536:
the less effective inhibitors, whil
Page 537 and 538:
Figure 1. Data adjusted to Michaeli
Page 539 and 540:
Low water content Water Enzyme and
Page 541 and 542:
Table 1. Experiments results in Pla
Page 543 and 544:
Table 1. Physicochemical analysis o
Page 545 and 546:
of curcumin, which followed changes
Page 547 and 548:
RESULTS & DISCUSSION Figure 1 shows
Page 549 and 550:
Variable Table 1. Physicochemical c
Page 551 and 552:
THE RAW MATERIALS Sugar: Sugar is t
Page 553 and 554:
severity scores, while the scores c
Page 555 and 556:
phase. L. acidophilus had logarithm
Page 557 and 558:
where M is the property, M 0 is the
Page 559 and 560:
Table 1. pH values, titratable acid
Page 561 and 562:
the compositions of the microemulsi
Page 563 and 564:
The breakfast cereal of broken rice
Page 565 and 566:
sensory parameters analyzed. In mos
Page 567 and 568:
77.1% carbohydrates. After process,
Page 569 and 570:
egarding the browning is that this
Page 571 and 572:
fermentation at 42°C until pH 4.6
Page 573 and 574:
form. Concentration of TP in commin
Page 575 and 576:
2142
Page 577 and 578:
Phenolic compounds are generally co
Page 579 and 580:
RESULTS & DISCUSSION Plastic viscos
Page 581 and 582:
difference (P>0.05) in shear strain
Page 583 and 584:
honey biscuits has higher level of
Page 585 and 586:
probably due to their less fat cont
Page 587 and 588:
RESULTS & DISCUSSION The results (T
Page 589 and 590:
RESULTS AND DISCUSSION Samples The
Page 591 and 592:
200 190 180 170 0.68 0.68 0.67 0.66
Page 593 and 594:
7 6 5 4 pH 3 2 1 0 Fig.1. Variation
Page 595 and 596:
Table 1. Full factorial central com
Page 597 and 598:
Biomass(g/L) 4,0 3,5 3,0 2,5 2,0 1,
Page 599 and 600:
evaluated. The results from the pH
Page 601 and 602:
RESULTS & DISCUSSION The increase i
Page 603 and 604:
RESULTS & DISCUSSION Particle yield
Page 605 and 606:
sample (dia. 10 mm, height 10 mm) w
Page 607 and 608:
improve encapsulation efficiency wa
Page 609 and 610:
that constituents of lemon balm are
Page 611 and 612:
A B C extraction of flavanols requi
Page 613 and 614:
The data obtained were analyzed usi
Page 615 and 616:
Table 1. Phenolic compounds in juic
Page 617 and 618:
compounds were detected in ‘Auksi
Page 619 and 620:
RESULTS AND DISCUSSION Km value for
Page 621 and 622:
Table 1. Flavonoids, phenolic compo
Page 623 and 624:
demonstrates that a higher recovery
Page 625 and 626:
territorial taxes, engineering, etc
Page 627 and 628:
RESULTS & DISCUSSION Spectra of new
Page 629 and 630:
RESULTS & DISCUSSION Variation of p
Page 631 and 632:
exothermic peak could be attributed
Page 633 and 634:
Table 1. Content of essential amino
Page 635 and 636:
extracts extracted below 180 o C, t
Page 637 and 638:
1 Mean ± Standard Deviation Table
Page 639 and 640:
\ Figure 1. Hardness of spaghetti f
Page 641 and 642:
(a) g oligosaccharides/ 100g of oat
Page 643 and 644:
investigation a non-commercial Celi
Page 645 and 646:
MATERIALS & METHODS The work plan o
Page 647 and 648:
Table 1. Antioxidant activity and c
Page 649 and 650:
RESULTS & DISCUSSION The main metab
Page 651 and 652:
time (Fig 1). Even though there wer
Page 653 and 654:
whereas HIPEF-1400 s and heat proce
Page 655 and 656:
pursuing innovation, enhancing coll
Page 657 and 658:
Innovation sharing by cooperative R
Page 659 and 660:
B) The HTE consortium considers in
Page 661 and 662:
segmented by defining a threshold v
Page 663 and 664:
performed OCT imaging sessions on B
Page 665 and 666:
Conversely, adding fibres increases
Page 667 and 668:
2234
Page 669 and 670:
with whipping time. The porous stru
Page 671 and 672:
incidence of browning (90%) and cav
Page 673 and 674:
(Hamamatsu, Louvain-La-Neuve, Belgi
Page 675 and 676:
degradation kinetics. By recording
Page 677 and 678:
Add Cold Chain Data 0 Stage/step of
Page 679 and 680:
Table 1. Safety and quality indicat
Page 681 and 682:
a-Troom = 20°C b-Troom = 25°C c-T
Page 683 and 684:
RESULTS & DISCUSSION Household refr
Page 685 and 686:
A short overview of each technology
Page 687 and 688:
RESULTS & DISCUSSION The shelf life
Page 689 and 690:
The integration concept of CAFÉ Th
Page 691 and 692:
Within these groups, the most relev
Page 693 and 694:
Optimal conditions of biodiesel pro
Page 695 and 696:
REFERENCES [1] Arvanitoyannis I.S.
Page 697 and 698:
2264
Page 699 and 700:
AbKadir,M.O. 213,259,1697 Abakarov
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Benkhelifa,H. 55,523,1531 Benning,
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CordeiroMancini,M. 2001 Córdova,A
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Eshraghi,E. 1497,1499 Esmaiili,M.
Page 707 and 708:
Grinde,M. 511 Grob,F. 569 Groen
Page 709 and 710:
Karbowiak,T. 373 Kargar,M. 61 Ka
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Lucas,T. 125,199,227,1435,1443, 147
Page 713 and 714:
Mytilinaki,E. 1629 N’guessanGeor
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Polovka,M. 1171 Polychniatou,V. 9
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Saraiva,J. 1879 Sarghini,F. 263
Page 719 and 720:
Tjahjohutomo,R. 547 To,N. 201 To
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Youssef,K. 1089,1091,1979,1981 Yufe
Page 723 and 724:
1.PASTIAEFPRESIDENTS(Retired) JeanJ
Page 725 and 726:
SouthAfrica SouthAfricanAssociation
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