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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/12/2023 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ALVES, T.; GLEISSLITZ, S. M.; FERREIRA, R. M.; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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Afiliação: |
THAIS ALVES, UNIRIO; SABRINA MARIA GLEISSLITZ, Karlsruhe Institute of Technology; RENATA MERENDA FERREIRA, UNIRIO; KATHARINA ANNE SCHERF; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIRIO. |
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Título: |
Proteomic insights into bread-making: fermentation effects on wheat protein profiles. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
Pôster 167620; SLACAN. |
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Conteúdo: |
Common wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization. MenosCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 co... Mostrar Tudo |
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Palavras-Chave: |
Bakery; Foodomics; Wheat quality. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03017nam a2200217 a 4500
001 2159644
005 2023-12-13
008 2023 bl uuuu u00u1 u #d
100 1 $aALVES, T.
245 $aProteomic insights into bread-making$bfermentation effects on wheat protein profiles.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPôster 167620; SLACAN.
520 $aCommon wheat (T. aestivum) dominates cultivated wheat at around 95%. Gluten proteins confer distinct rheological properties, are the main responsible for viscoelasticity, facilitate dough leavening and structural maintenance in breadmaking. Advanced proteomic techniques like UHPLC-MS/MS aid in deciphering protein contributions to end product quality and identifying optimal wheat cultivars for baking. This research explored how S. cerevisiae fermentation affects protein profiles in breads from two wheat flours: ORS Agile (bread/improver wheat) and ORS Vintecinco (biscuit wheat). Proteins were categorized by solubility (AG, Gli, reduced Glu) and assessed using RP-HPLC and Kjeldahl methods. Proteomic data was obtained by NanoLC-MS/MS analysis on a Q Exactive Plus Orbitrap, processed via MaxQuant using UniprotKB Triticum database. Total protein ranged from 8.2% to 12.9%. ORS Agile had lower extractability (62%) than ORS Vintecinco (98%). Both genotypes showed reduced AG and Gli, and increased Glu levels in breads. Glu increase was more significant in ORS Vintecinco (~200%) than ORS Agile (~54%). Impact during breadmaking was notable for α-gliadin and γ-gliadin, with reduced expression intensities after kneading, dough formation and fermentation. LMW-GS contents increased after processing, while HMW-glutenins exhibited variable behavior depending on the analyzed genotype. Considering proteomic analysis, 250 proteins were evaluated (187 for ORS Agile, 122 for ORS Vintecinco, 59 common). Distinctive proteins could serve as potential biomarkers for flour composition and bread origin. Proteomic analysis unveiled composition differences among products from contrasting flour samples. Discrepancies in structure and composition of gluten proteins between genotypes could influence the susceptibility to modifications induced by processing. ORS Vintecinco was notably more affected by processing when compared to ORS Agile. The hypothesis to explain this finding is that weak wheat flour may be more inclined to suffer changes in gluten content during processing due to its lower gluten content when compared to strong wheat flour, facilitating protein polymerization.
653 $aBakery
653 $aFoodomics
653 $aWheat quality
700 1 $aGLEISSLITZ, S. M.
700 1 $aFERREIRA, R. M.
700 1 $aSCHERF, K. A.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 143 | |
| 41. |  | FAKHOURI, F. M.; MEI, L. H. I; TAKEITI, C. Y.; CARVALHO, C. W. P. de; SOARES, A. G. Desenvolvimento de filmes e coberturas comestíveis à base de amido para aplicação em manga minimamente processada. In: SIMPÓSIO BRASILEIRO DE PÓS-COLHEITA DE FRUTAS, HORTALIÇAS E FLORES, 3., 2011, Nova Friburgo. Anais... Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2011. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 43. | | AMARAL, D. P.; ASCHERI, D. P. R.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TAKEITI, C. Y. Desenvolvimento de compósitos biodegradáveis a partir de bagaço de cevada da agroindústria cervejeira. In: WORKSHOP DA REDE AGRORECICLA, 1., 2010, São Carlos, SP. Caracterização, aproveitamento e geração de novos produtos de resíduos agrícolas, agroindustriais e urbanos. São Carlos, SP: Embrapa Instrumentação Agropecuária, 2010.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 45. | | SANTOS, D. M.; SILVA, E. C.; CARVALHO, C. W.; ASCHERI, J. L.; TAKEITI, C. Y.; ASCHERI, D. P. Effect of barley bagasse, feed moisture, and barrel temperature on the extrusion of corn grits. Cereal Foods World, v. 57, n. 4, p. A69, 2012. Supplement. Edition of Abstracts of the AACC International Annual Meeting, Hollywood, 30 Sept-3 Oct. 2012.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 49. | | ALVES, T.; CARVALHO, C. W. P. de; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. The effect of technological quality and extrusion processing in gluten protein profile of wheat flours. In: CONFERÊNCIA INTERNACIONAL DE PROTEÍNAS E COLOIDES ALIMENTARES,9., 2023, Rio de Janeiro. Anais... Campinas, Galoá, 2023. Poster 157773 CIPCA 2023; Interações entre biopolímeros e seu impacto na estrutura.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 51. | | BORGES, A. M.; PEREIRA, J.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; AZEVEDO, T. L.; TAKEITI, C. Y. Effect of sesame seeds on non expanded maize extrudates. In: INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES, 3., 2009, Avignon. FAV Health 2009: abstracts. Leuven: International Society for Horticultural Science, 2009. p. 214. Ref. P2-30.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 52. | | NASCIMENTO, K. DE O. DO; LOPES, D. S.; TAKEITI, C. Y.; BARBOSA JUNIOR, J. L.; BARBOSA, M. I. M. J. Physicochemical characteristics of tubers from organic sweet potato roots. Revista Caatinga, Mossoró, v. 28, n. 2, p. 225-234, abr. /jun., 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 54. | | FARIAS, M. G.; CARVALHO, C. W. P.; FAKHOURI, F. M.; TAKEITI, C. Y.; ASCHERI, J. L. R. Mechanical properties of edibles films of cassava starch added of freeze dried Barbados cherry (Malpighia sp.) pulp. In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES, 2010, São Pedro, SP. [Anais...]. São Pedro, SP: Aptor Software, 2010. p. 138.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 55. | | FAKHOURI, F. M.; GONDEK, T. P.; CARVALHO, C. W. P. de; TAKEITI, C. Y.; YAMASHITA, F.; MEI, L. H. I. Morphology and differential scanning calorimetry of composite starch based films. In: FRENCH BRAZILIAN MEETING ON POLYMERS, 3., 2011, Florianópolis. Posters. Florianópolis: UFSC, 2011.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 58. | | ALVES, T.; GLEISSLITZ, S. M.; FERREIRA, R. M.; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. Proteomic insights into bread-making: fermentation effects on wheat protein profiles. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 167620; SLACAN.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 143 | |
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