Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making     

Lagrain B  Brijs K  Delcour JA 《Journal of agricultural and food chemistry》2008,56(22):10660-10666

The gluten proteins gliadin and glutenin are important for wheat flour functionality in bread making, where, during baking, they polymerize through a heat-induced sulfhydryl-disulfide exchange mechanism. A model system was used to study the kinetics of this reaction. Thus, gluten was subjected to hydrothermal treatment with the rapid visco analyzer (RVA) with holding temperatures of 80, 90, and 95 degrees C. At these temperatures, omega-gliadin solubility did not change, but the solubilities of alpha- and gamma-gliadin in 60% ethanol decreased according to first-order reaction kinetics. All reaction rate constants increased with temperature. The activation energies for the heat-induced exchange reaction were 110 and 147 kJ/mol for alpha- and gamma-gliadin, respectively. Starch did not influence the reaction rates of the association of alpha- and gamma-gliadin with glutenin. During gluten-starch model bread baking, glutenin oxidized first, and when the internal crumb temperature reached 100 degrees C, alpha- and gamma-gliadin cross-linked to glutenin, again following first-order reaction kinetics. The experimental findings and similarities in temperature conditions and reaction kinetics suggest that the RVA system can be instrumental in understanding gluten behavior in concentrated food systems, such as bread making.  相似文献   

Highlights DSK     

Dekker B  Verhoef GJ  van der Zon A 《Tijdschrift voor diergeneeskunde》2008,133(5):203-204

  相似文献   

Randomized field trial on the effects of body weight and short transport on stress and immune variables in 2‐ to 4‐week‐old dairy calves     

Christien Masmeijer  Bert Devriendt  Tina Rogge  Katharina van Leenen  Lieze De Cremer  Bonny Van Ranst  Piet Deprez  Eric Cox  Bart Pardon 《Journal of veterinary internal medicine / American College of Veterinary Internal Medicine》2019,33(3):1514-1529

  相似文献   

Physiological response of temperature shocks in turbot and sole     

Atle Foss  Hans van de Vis  Wout Abbink  Bert Lambooij  Bjørn Roth 《Journal Of Applied Aquaculture》2019,31(1):34-47

In the present study, selected temperature drops were examined to investigate the effects of live chilling on stress and welfare in turbot and sole. This study demonstrated that rapid temperature drops from 11°C–12°C and 18°C–18.7°C to 4°C–0°C in turbot resulted in higher blood sodium and potassium at 0°C (164 mmol l^?1, 4.4 mmol ^?1) compared to 4°C (153 mmol l^?1, 3.1 mmol ^?1), indicating osmoregulatory disturbance. A rapid temperature drop from 18°C to 0°C in Senegal sole also resulted in higher blood sodium and potassium at 0°C (164 mmol l^?1, 4.8 mmol ^?1) compared to the control group at 18°C (157 mmol l^?1, 3.2 mmol ^?1). Based on present findings, we conclude that immersion in ice water will have a negative effect on the animal osmoregulatory capacity, and we recommend that turbot and sole are stunned before slaughter.  相似文献   

Blood lactate levels in 31 female dogs with pyometra     

Ragnvi Hagman  Bert Jan Reezigt  Hanna Bergstr?m Ledin  Erika Karlstam 《Acta veterinaria Scandinavica》2009,51(1):2

Background

Canine pyometra is a life-threatening disease common in countries where spaying of dogs is not routinely performed. The disease is associated with endotoxemia, sepsis, systemic inflammatory response syndrome (SIRS) and a 3–4% mortality rate. Blood lactate analysis is clinically valuable in predicting prognosis and survival, evaluating tissue perfusion and treatment response in human and veterinary critical care settings. The aims of the present study were to investigate 1) the blood lactate levels of female dogs with pyometra by a hand-held analyser and 2) if these levels are related with the clinical status or other biochemical or hematological disorders.

Methods

In total 31 female dogs with pyometra admitted for surgical ovariohysterectomy and 16 healthy female control dogs were included in the present study. A complete physical examination including SIRS-status determination was performed. Blood samples for lactate concentrations, hematological and biochemical parameters, acid-base and blood gas analysis and other laboratory parameters were collected and subsequently analysed. The diagnosis pyometra was verified with histopathological examination of the uterus and ovaries. Increased hospitalisation length and presence of SIRS were used as indicators of outcome.

Results

In the pyometra group the median blood lactate level was 1,6 mmol l^-1 (range <0.8–2.7 mmol l^-1). In the control group the median lactate level was 1,2 mmol l^-1 (range <0.8–2.1 mmol l^-1). Of the 31 bitches 19 (61%) fulfilled 2 or more criteria for SIRS at inclusion, 10 bitches (32%) fulfilled 3 of the SIRS criteria whereas none accomplished more than 3 criteria. Lactate levels did not differ significantly between the pyometra and control group, or between the SIRS positive and SIRS negative dogs with pyometra. Increased lactate concentration (>2.5 mmol l^-1) was demonstrated in one female dog with pyometra (3%), and was not associated with longer hospitalisation or presence of SIRS. Lactate measurement was not indicative of peritonitis. None of the bitches died during or within two months of the hospital stay. The measurements of temperature, heart rate, respiratory rate, percentage bandforms of neutrophilic granulocytes, α₂-globulins, creatinin, pvCO₂, TCO₂ and base excess showed significant differences between the SIRS positive and the SIRS negative pyometra cases.

Conclusion

Increased blood lactate concentrations were demonstrated in 3% (1/31), and SIRS was present in 61% (19/31) of the female dogs with pyometra. Preoperative lactate levels were not related with presence of SIRS or prolonged hospitalisation. Lactate measurement was not indicative of peritonitis. The value of a single and repeated lactate analysis in more severely affected cases remains to be determined.  相似文献   

A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat     

Bert Lagrain  Ine Rombouts  Herbert Wieser  Jan A. Delcour  Peter Koehler 《Journal of Cereal Science》2012

The high molecular weight subunits of wheat glutenin (HMW-GS) are important for bread-making quality. Their composition is routinely identified by Tris-glycine SDS-PAGE after reduction of glutenin disulfide bonds. However, the relation between their molecular weight and, hence, their primary structure, and their mobility in Tris-glycine SDS-PAGE has proven to be ambiguous. We demonstrate a Bis-Tris SDS-PAGE procedure with a neutral, instead of alkaline, pH in the gel and running buffers. In this method commonly occurring HMW-GS from wheat migrated in the order 5 > 2 ≈ 3 > 1 > 6 ≈ 2* > 7 > 8 > 9 > 12 > 10, which is different from the order obtained in the Tris-glycine system. HMW-GS were identified by N-terminal sequencing after isolation with RP-HPLC. Protein sequences of HMW-GS were further confirmed by LC-MS/MS analyses of chymotryptic peptides after comparing the MS data to amino acid sequences in protein databases. The numbers of amino acids of HMW-GS reflected well the mobility order in Bis-Tris SDS-PAGE. The results indicate that Bis-Tris SDS-PAGE may not only be used to identify HMW-GS, but also to estimate the length of their polypeptide chain, as such avoiding previously observed anomalies in migration order.  相似文献   

Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding     

Koen J.A. Jansens  Bert LagrainIne Rombouts  Kristof BrijsMario Smet  Jan A. Delcour 《Journal of Cereal Science》2011,54(3):434-441

A plastic-like material can be obtained by thermomolding wheat gluten protein which consists of glutenin and gliadin. We studied the effect of molding temperature (130-170 °C), molding time (5-25 min) and initial wheat gluten moisture content (5.6-18.0%) on the gluten network. Almost no glutenins were extractable after thermomolding irrespective of the molding conditions. At the lowest molding temperature, the extractable gliadin content decreased with increasing molding times and moisture contents. This effect was more pronounced for the α- and γ-gliadins than for the ω-gliadins. Protein extractabilities under reducing conditions revealed that, at this molding temperature, the cross-linking was predominantly based on disulfide bonds. At higher molding temperatures, also non-disulfide bonds contributed to the gluten network. Decreasing cystine contents and increasing free sulfhydryl and dehydroalanine (DHA) contents with increasing molding temperatures and times revealed the occurrence of β-elimination reactions during thermomolding. Under the experimental conditions, the DHA derived cross-link lanthionine (LAN) was detected in all gluten samples thermomolded at 150 and 170 °C. LAN was also formed at 130 °C for gluten samples containing 18.0% moisture. Degradation was observed at 150 °C for samples thermomolded from gluten with 18.0% moisture content or thermomolded at 170 °C for all moisture contents.  相似文献   

Evaluation of the microbiological safety and quality of Vietnamese <Emphasis Type="Italic">Pangasius hypophthalmus</Emphasis> during processing by a microbial assessment scheme in combination with a self-assessment questionnaire     

Anh?Ngoc?Tong Thi  Liesbeth?Jacxsens  Bert?Noseda  Simbarashe?Samapundo  Binh?Ly?Nguyen  Marc?Heyndrickx  Frank?DevlieghereEmail author 《Fisheries Science》2014,80(5):1117-1128

Pangasius hypophthalmus (referred to as Pangasius or tra fish in Vietnam) has become highly appreciated by consumers in the European Union, USA, Japan, etc. and is of worldwide economic importance. Therefore, the microbial quality and safety of Pangasius fish processed for export was assessed by means of a microbial assessment scheme throughout the entire production process. A total of 144 samples were collected from various processing steps and analyzed. It was determined that the microbial safety and quality of the products was not guaranteed as the contamination levels remained high throughout processing. Escherichia coli, Staphylococcus aureus and Vibrio cholerae were present on the hands of food operators, particularly those in the packaging area. Moreover, the presence of Listeria monocytogenes (1 positive out of 9 samples) and V. cholerae (4/9) on the final products was likely a result of inadequate hygiene practices in the processing environment. Also discussed in this paper are the results of a self-assessment questionnaire, which provide insight into the performance of the food safety management system currently implemented at the company. These data are of major importance in order to contribute valuable information to the local and international trade point of view in general and to the intended customers in particular.  相似文献   

Effect of humic substances on nutrient uptake by herbage and on production and nutritive value of herbage from sown grass pastures     

G. Verlinden  T. Coussens  A. De Vliegher†  G. Baert  G. Haesaert 《Grass and Forage Science》2010,65(1):133-144

The effect of humic substances on the nutrient uptake, herbage production and nutritive value of herbage from sown grass pastures was studied in six field experiments. Commercial humic substances were applied in combination with mineral fertilizer or slurry, either as a solution (HF liquid; 8·3 kg humic substances ha⁻¹) or incorporated into the mineral fertilizer (HF incorporated; 3·6 to 6·4 kg humic substances ha⁻¹). A series of cuts, ranging from two to five cuts, was taken during the growing season. The general response in herbage production to application of humic substances was an increase in herbage mass of dry matter (DM) at the first cut although this was only significant in two experiments for the HF incorporated treatment. Total herbage production of DM over the growing season, however, was similar for treatments with or without application of humic substances. The overall effect of HF incorporated and HF liquid on the herbage mass of DM at the first cut across the experiments was calculated using a meta-analysis technique and it was shown that there was a significant proportional increase of 0·14 ( P  <   0·05) with the HF incorporated treatment and a non-significant increase of 0·08 with the HF liquid treatment compared to the control treatment. The nutritive value of the herbage at the first cut was similar across all treatments. In general nitrogen, phosphorus and potassium uptake at the first grass cut was higher after application of humic substances but only in one experiment was this increase statistically significant.  相似文献   

β-Elimination reactions and formation of covalent cross-links in gliadin during heating at alkaline pH     

Ine Rombouts  Bert Lagrain  Kristof Brijs  Jan A. Delcour 《Journal of Cereal Science》2010,52(3):362-367

The aim of this study was to increase insight into gluten polymerisation. While previous research on this topic focused on disulfide (SS) bonds, the present paper focuses on cross-links based on dehydro-protein formation through β-elimination reactions. Gliadin, the monomeric fraction of gluten containing no free sulfhydryl (SH) groups, was heated for 120 min at pH 8.0 and 130 °C, and cross-link formation was evaluated by determining extractability in sodium dodecyl sulfate containing buffer, reaction products of β-elimination reactions, and cross-links involving the latter. Heating decreased gliadin extractability. Reduction of SS bonds increased extractability of heated gliadin, but did not restore it to that of non-heated gliadin, suggesting contribution of both SS and non-SS bonds to gliadin cross-linking. Decreased SS levels and the presence of dehydroalanine and SH groups in heated gliadin samples indicated cleavage of SS bonds by β-elimination reactions. Some of the formed free SH groups were then involved in oxidation and/or SH–SS interchange reactions leading to intermolecular SS bonds. In addition, amino acid analysis revealed formation of an irreversible non-SS cross-link between dehydroalanine and the free SH group of cysteine, namely lanthionine. In conclusion, non-SS bonds may well contribute to the gluten network under specified reaction conditions.  相似文献