Wioletta Błaszczak

Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase-Catalyzed Cross-Linking

ABSTRACT The effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, protein-rich beer yeast flour) on wheat dough functionality was tested by determining gluten index, texture properties, and thermomechanical parameters. Transglutaminase (TG) was also added to improve the dough functionality by forming cross-links. The presence of protein sources had a significant effect on the gluten index, with the exception of lupin flour. Gelatin and the presence of TG resulted in significant single effects on the texture properties of the wheat-protein dough. All the protein sources significantly modified the mixing characteristics of the dough or the thermal behavior. Capillary electrophoresis studies of the water-soluble, salt-soluble, and glutenin proteins indicated that interactions were mainly within proteins, thus homologous polymers. Scanning electron microscopy studies of the doughs made from blends of wheat and protein sources doughs supported the formation of heterologous ...

Rehydration Behavior of Vacuum-Microwave-Dried Potato Cubes

Rehydration properties and microstructure of vacuum-microwave and hot air–dried potato cubes were examined. Two kinds of models were considered to describe the hydration kinetics: a diffusion model for a cube and two empirical equations, Peleg and Weibull. The values of the effective moisture diffusivity of soaked potatoes were in the range 1.17 × 10−9 to 4.73 × 10−9 m2/s. The vacuum-microwave drying technique resulted in puffed potato particles characterized by porous microstructure with a network of open cavities and the hot air drying gave the potato particles containing compacted cells with the low amount of open micro-caves. Higher rehydration ability was observed for the samples dried with microwaves under low pressure. Vacuum-microwave drying at 6 kPa seems to be the optimal drying condition for potato cubes, ensuring porous microstructure of dried material and low shrinkage of dried potato particles as well as their high recovery properties and rehydration.

Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Porous starch is attracting very much attention for its absorption and shielding ability in many food applications. The effect of two different enzymes, fungal α-amylase (AM) or amyloglucosidase (AMG), on corn starch at sub-gelatinization temperature was studied as an alternative to obtain porous starch. Biochemical features, thermal and structural analyses of treated starches were studied. Microscopic analysis of the granules confirmed the enzymatic modification of the starches obtaining porous structures with more agglomerates in the case of AMG treated starches. Several changes in thermal properties and hydrolysis kinetics were observed in enzymatically modified starches. Hydration properties were significantly affected by enzymatic modification being greater influenced by AMG activity, and the opposite trend was observed in the pasting properties. Overall, results showed that enzymatic modification at sub-gelatinization temperatures really offer an attractive alternative for obtaining porous starch granules to be used in a variety of foods applications.

Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics

ABSTRACT The aims of this study were to: (1) evaluate the effect of each stage of HACD + MWVD on the drying kinetics and quality parameters of blueberries, including color, overall appearance, mechanical and physical attributes, and rehydration potential; (2) select proper combination order and conversion point of HACD + MWVD to minimize physicochemical changes and maintain high quality of blueberries. The results were compared with HACD and MWVD alone. A linear equation produced a good fit to data describing the drying kinetics of the constant or first falling rate period, whereas the Henderson and Pabis model was a good fit for the dataset describing the second falling rate period. The color changes induced in berries by HACD + MWVD were limited (ΔE* ranged from 3.08 ± 2.25 to 3.65 ± 2.28) in comparison with HACD (ΔE* ranged from 7.90 ± 2.29 to 8.21 ± 1.77). HACD + MWVD contributed to the achievement of significantly lower values of hardness, chewiness, and gumminess in blueberries, compared to HACD. Multi-stage HACD + MWVD with hot air predrying at 80°C until the achievement of the moisture content of 1.95 ± 0.05 kg · kg−1 db caused the lowest shrinkage of blueberries. Blueberries dried by multi-stage HACD +MWVD with hot air predrying at 80°C until the achievement of moisture content of 1.95 ± 0.05 kg · kg−1 db were characterized by the highest rehydration potential, in terms of moisture content, rehydration ratio, and water gain; i.e., 4.15 ± 0.02 kg · kg−1 db, 4.02 ± 0.05 g · g−1 db, 4.07 ± 0.01 g · g−1 db, respectively.

Effect of γ-radiation and microwave heating on endosperm microstructure in relation to some technological properties of wheat grain

Grains of the Polish winter wheat variety Begra were subject to gamma-radiation (60Co) within the dose range of 0.05-10 kGy and microwave treatment from 15 to 180 s, the latter resulting in a bulk grain temperature ranging from 28 to 98 degrees C. Both processes were responsible for marked structural changes of wheat kernel endosperm and were pronounced with increasing dose of ionizing radiation or with prolonged time of microwave treatment. Endosperm microstructures of wheat kernels treated with gamma-radiation ranging from 0.05 to 0.5 kGy did not differ from that of untreated ones. Only some changes in the structure of starch granules and proteins were observed at doses of 1, 5 and 10 kGy. Simultaneously at the doses of 5 and 10 kGy a statistically significant decrease of falling number, sodium dodecyl sulfate (SDS) sedimentation values, dough stability and energy were observed, while dough weakening progressed. Microwave treatment longer than 90 s caused marked changes in kernel endosperm structure. Some changes of proteins caused by denaturation created visible fibrils as well as high swelling and deformation of starch granules. This was followed by an increase in the falling number value, decrease in the estimated results of SDS sedimentation test, lowering of the percent of gluten washed out and of the dough energy, respectively. Also a significant decrease in bread quality expressed by volume and score was observed with increasing time of exposure to microwave.

Microwave Vacuum–Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study Between Atmospheric Freeze Drying and Hot Air Convective Drying

This study investigates the performance of microwave vacuum–assisted drying (MVD) of green peas using both fluidized bed and heat pump systems. A comparative study of heat pump–fluidized bed atmospheric freeze drying (HP-FB-AFD) and heat pump–fluidized bed hot air convective drying (HP-FB-HACD) was conducted. The initial drying rates of green peas were 0.04 and 0.12 1/min for HP-FB-AFD and HP-FB-HACD, respectively. Moisture diffusivity of green peas dried in HP-FB-HACD and HP-FB-AFD were 1.04 × 10−9 and 6.94 × 10−11 m2/s, respectively. HP-FB-AFD did not entail changes in the starch granules and preserved the sample size and shape with minimal shrinkage (20%), whereas HP-FB-HACD generated significant volumetric shrinkage (50%). HP-FB-AFD+MVD created a desirable porous inner structure of the final product. HP-FB-HACD+MVD significantly increased the hardness of the dried product and produced green peas with a compact structure and tightly packed cells. Neither HP-FB-AFD+MVD nor HP-FB-HACD+MVD significantly influenced the color of dried green peas. To respond to the current demand for high-quality products, the multistage combined HP-FB-AFD+MVD method is an interesting technique for green peas processing.

β-Cyclodextrin complexation as an effective drug delivery system for meropenem.

Following the preparation of an inclusion complex of β-cyclodextrin and meropenem, methods based on FT-IR, Raman and DSC were used for its characterization. An analysis of changes in the stability of meropenem after complexation showed that the complex may serve as a valuable delivery system significantly contributing to enhanced meropenem stability in aqueous solutions and in the solid phase. Due to a sustained transfer of meropenem from the cavity of the cyclodextrin it was possible to maintain a constant desired meropenem concentration over a period of 20 h, as confirmed by a release study. An evaluation of microbial activity not only demonstrated that the bactericidal action of meropenem was not stopped as a result of complexation but even pointed to greater growth inhibition in certain clinically important strains. The fact that investigations of meropenem stability and microbial activity proposed the carbonyl groups as those domains of a meropenem molecule that are instrumental in the formation of a complex with β-cyclodextrin supports the findings of theoretical studies based on molecular modeling.

13C and 1H NMR Study of Lysophosphatidylcholine (LPC) Isolated from the Surface of Wheat Starch Granules

Lysophosphatidylcholine (LPC) has been isolated from the surface of starch granules by extraction and subsequent chromatographic purification. The purified extract was examined by mono and bidimensional 1H and 13C NMR and identified as LPC. The NMR information also allowed the assignment of the length and nature of the acyl chains (18—20 carbon atoms, saturated). Se ha aislado lisofosfatidilcolina (LPC) de la superficie de gránulos de almidón mediante extracción y posterior purificación cromatográfica. El extracto purificado se analizó por espectroscopía de RMN de 1H y 13C mono y bidimensional, lo que permitió identificarlo como LPC. Las cadenas acilo se identificaron como cadenas pertenecientes a ácidos saturados de 18—20 átomos de carbono.

Molecular and Supermolecular Structure of Commercial Pyrodextrins.

Size exclusion chromatography with triple detection as well as infrared spectroscopy studies of commercially available pyrodextrins proved that these molecules are characterized not only by significantly lower molecular mass, in comparison to that of native starch, but also by increased branching. Therefore, pyrodextrins adopt a very compact structure in solution and show Newtonian behavior under shear in spite of their molecular masses of tens of thousands Daltons. The results also indicate that 50% reduction of digestibility of pyrodextrins is, to a minor extent, caused by formation of low-molecular color compounds containing carbonyl functional groups. The main reason is, as postulated in the literature, transglycosidation that leads to decreased occurrence of α-1,4-glycoside bonds in the molecular structure. In the process of dextrinization starch also undergoes changes in supermolecular structure, which, however, have no influence on digestibility. Likewise, the effect of formation of low-molecular colorful compounds containing carbonyl groups is not crucial.

In vitro release of theophylline from starch-based matrices prepared via high hydrostatic pressure treatment and autoclaving.

Recent works have demonstrated that release behavior of bioactive compounds varies with the nature of the matrix regarding its chemical composition, morphology and surface properties. Starch matrices varying in amylose content (maize, sorghum, Hylon VII) or pure amylopectin ones (waxy maize, amaranth starch), containing theophylline (10 mg, 50 mg/0.5 g of starch), were obtained via high hydrostatic pressure treatment (650 MPa/9 min) and autoclaving (120 °C/20 min). Both the treatment used and drug dose affected the theophylline release profiles from the matrices studied. The profiles of amylopectin starch matrices satisfactorily fitted with selected mathematical models, indicating a controlled theophylline release. The principal component analysis confirmed substantial differences in drug release between the amylose and amylopectin matrices. The differences in matrix morphology, internal surface area and porosity (mesopore diameter, cumulative pore volume) between the matrices studied were found to be key factors affecting the theophylline dissolution.