| 1. |
- Kuktaite, Ramune, et al.
(author)
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Structure and Morphology of Wheat Gluten Films : From Polymeric Protein Aggregates toward Superstructure Arrangements
- 2011
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In: Biomacromolecules. - : American Chemical Society (ACS). - 1525-7797 .- 1526-4602. ; 12:5, s. 1438-1448
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Journal article (peer-reviewed)abstract
- Evaluation of structure and morphology of extruded wheat gluten (WG) films showed WG protein assemblies elucidated on a range of length scales from nano (4.4 angstrom and 9 to 10 angstrom, up to 70 angstrom) to micro (10 mu m). The presence of NaOH in WG films induced a tetragonal structure with unit cell parameters, a = 51.85 angstrom and c = 40.65 angstrom, whereas NH4OH resulted in a bidimensional hexagonal close-packed (HCP) structure with a lattice parameter of 70 angstrom. In the WG films with NH4OH, a highly polymerized protein pattern with intimately mixed glutenins and gliadins bounded through SH/SS interchange reactions was found. A large content of beta-sheet structures was also found in these films, and the film structure was oriented in the extrusion direction. In conclusion, this study highlights complexities of the supramolecular structures and conformations of wheat gluten polymeric proteins in biofilms not previously reported for biobased materials.
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| 2. |
- Poutanen, Kaisa, et al.
(author)
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Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods
- 2008
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In: Cereal Foods World. - 0146-6283. ; 53:1, s. 32-35
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Journal article (other academic/artistic)abstract
- Cereal foods are an important source of carbohydrates and dietary fiber in our diet. Epidemiological evidence increasingly demonstrates that a diet rich in whole grain is protective against development of diet-related disorders such as cardiovascular disease and type 2 diabetes. The majority of cereal foods today, however, are made from refined wheat flour. The grain processing industry therefore faces challenges and opportunities to produce new ingredients and foods with added value for consumer health. Against this background, the European Community decided to support the HEALTHGRAIN project (www.healthgrain.org) over the 2005–2010 period as part of the 6th framework food research program. HEALTHGRAIN aims to improve the well-being of mankind and to reduce the risk of metabolic syndrome–related diseases in Europe by increasing the intake of protective compounds in whole grains or their fractions. It presents an integrated, multidisciplinary effort to determine variation in composition, process-induced changes and human metabolism of bioactive compounds in the major European bread grains wheat and rye, and to reveal the physiological mechanisms underlying their role in the prevention of metabolic syndrome and related diseases. The target bioactive compounds are vitamins (folate, tocols, choline), phytochemicals (lignans, sterols, alkylresorcinols, phenolic acids) and indigestible carbohydrates (dietary fiber). Also other product characteristics that may add to the metabolic benefits of whole grain products are promoted. The work is carried out in 17 work packages, distributed over five modules, and carried out by 43 organizations from 15 European countries.
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| 3. |
- Rosén, Liza, et al.
(author)
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Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1
- 2011
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In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 59:22, s. 12139-12148
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Journal article (peer-reviewed)abstract
- Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids.
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| 4. |
- Snell, Per, et al.
(author)
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Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1
- 2022
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In: Plants. - : MDPI AG. - 2223-7747. ; 11:7
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Journal article (peer-reviewed)abstract
- Wheat (Triticum aestivum L.) is one of the major staple crops in the world and is used to prepare a range of foods. The development of new varieties with wider variation in grain composition could broaden their use. We characterized grains and flours from oil-accumulating transgenic wheat expressing the oat (Avena sativa L.) endosperm WRINKLED1 (AsWRI1) grown under field conditions. Lipid and starch accumulation was determined in developing caryopses of AsWRI1-wheat and X-ray microtomography was used to study grain morphology. The developing caryopses of AsWRI1-wheat grains had increased triacylglycerol content and decreased starch content compared to the control. Mature AsWRI1-wheat grains also had reduced weight, were wrinkled and had a shrunken endosperm and X-ray tomography revealed that the proportion of endosperm was decreased while that of the aleurone was increased. Grains were milled to produce two white flours and one bran fraction. Mineral and lipid analyses showed that the flour fractions from the AsWRI1-wheat were contaminated with bran, due to the effects of the changed morphology on milling. This study gives a detailed analysis of grains from field grown transgenic wheat that expresses a gene that plays a central regulatory role in carbon allocation and significantly affects grain composition.
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