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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
13/12/2023 |
Data da última atualização: |
13/12/2023 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
ALVES, T.; GLEISSLITZ, S. M.; FERREIRA, R. M.; SCHERF, K. A.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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. |
Título: |
Proteomic insights into bread-making: fermentation effects on wheat protein profiles. |
Ano de publicação: |
2023 |
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. |
Idioma: |
Inglês |
Notas: |
Pôster 167620; SLACAN. |
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 |
Palavras-Chave: |
Bakery; Foodomics; Wheat quality. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
03/09/2014 |
Data da última atualização: |
03/09/2014 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
LENGOWSKI, E. C.; NISGOSKI, S.; OLIVEIRA, V. T. de; BOLZÓN DE MUÑIZ, G. I.; MAGALHAES, W. L. E.; SATYANARAYANA, K. G. |
Afiliação: |
Elaine C. Lengowski, UFPR; Silvana Nisgoski, UFPR; Valcineide Tanobe de Oliveira, PUC-PR; GRACIELA INÊS BOLZÓN DE MUÑIZ, UFPR; WASHINGTON LUIZ ESTEVES MAGALHAES, CNPF; Kestur G. Satyanarayana, Pesquisador visitante da Embrapa Florestas. |
Título: |
Development of composites of highly filled phenol formaldehyde resin: coconut (Cocos nucifera) endocarp particles. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
International Polymer Processing, v. 29, n. 4, p. 477-488, 2014. |
Idioma: |
Inglês |
Conteúdo: |
Considering the growing interest in the development of new materials based on renewable materials, this paper presents the results of experiments carried out with high content (80 to 95%) of coconut endocarp particles in phenol formaldehyde resin for the development of composite material by compression molding. The morphology of the particles and chemical composition and thermal stability of both the particles and the resin were evaluated. Tensile and flexural properties of the composites exhibited significant improvements with increasing resin content, attributed to good bonding between the resin and the particles and the presence of fewer voids in the composites as well as to the microstructural homogeneity, as corroborated by the fractographic studies. The thermal stability of the composites is influenced by the proportion of particles, while the swelling characteristics are affected by the amount of resin. The results taken together suggest that the developed composite can be used for various applications. |
Palavras-Chave: |
Caracterização mecânica; Caracterização térmica; Compósito; Material renovável; Mechanical characterization; Moldagem por compressão; Renewable materials; Thermal characterization. |
Thesaurus NAL: |
compression molding. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01977naa a2200289 a 4500 001 1994101 005 2014-09-03 008 2014 bl uuuu u00u1 u #d 100 1 $aLENGOWSKI, E. C. 245 $aDevelopment of composites of highly filled phenol formaldehyde resin$bcoconut (Cocos nucifera) endocarp particles.$h[electronic resource] 260 $c2014 520 $aConsidering the growing interest in the development of new materials based on renewable materials, this paper presents the results of experiments carried out with high content (80 to 95%) of coconut endocarp particles in phenol formaldehyde resin for the development of composite material by compression molding. The morphology of the particles and chemical composition and thermal stability of both the particles and the resin were evaluated. Tensile and flexural properties of the composites exhibited significant improvements with increasing resin content, attributed to good bonding between the resin and the particles and the presence of fewer voids in the composites as well as to the microstructural homogeneity, as corroborated by the fractographic studies. The thermal stability of the composites is influenced by the proportion of particles, while the swelling characteristics are affected by the amount of resin. The results taken together suggest that the developed composite can be used for various applications. 650 $acompression molding 653 $aCaracterização mecânica 653 $aCaracterização térmica 653 $aCompósito 653 $aMaterial renovável 653 $aMechanical characterization 653 $aMoldagem por compressão 653 $aRenewable materials 653 $aThermal characterization 700 1 $aNISGOSKI, S. 700 1 $aOLIVEIRA, V. T. de 700 1 $aBOLZÓN DE MUÑIZ, G. I. 700 1 $aMAGALHAES, W. L. E. 700 1 $aSATYANARAYANA, K. G. 773 $tInternational Polymer Processing$gv. 29, n. 4, p. 477-488, 2014.
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