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International Journal of Food Properties Volume 19, 2016 - Issue 6
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Articles

Effect of High Electric Field on Secondary Structure of Wheat Gluten

Ashutosh SinghDepartment of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, CanadaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-0844-0209View further author information
ORCID Icon,
Rachid LahlaliCanadian Light Source Inc., Saskatoon, CanadaORCID Iconhttp://orcid.org/0000-0002-1299-5733View further author information
ORCID Icon,
Sai Kranthi VangaDepartment of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, CanadaORCID Iconhttp://orcid.org/0000-0003-1632-4897View further author information
ORCID Icon,
Chithra KarunakaranCanadian Light Source Inc., Saskatoon, CanadaView further author information
,
Valérie OrsatDepartment of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, CanadaView further author information
&
Vijaya RaghavanDepartment of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec, CanadaView further author information
Pages 1217-1226 | Received 20 Apr 2015, Accepted 22 Jul 2015, Published online: 19 Feb 2016

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Ashutosh Singh, Sai Kranthi Vanga, Valerie Orsat & Vijaya Raghavan. (2018) Application of molecular dynamic simulation to study food proteins: A review. Critical Reviews in Food Science and Nutrition 58:16, pages 2779-2789.
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Amir Amiri, Mohammad Shahedi & Mahdi Kadivar. (2017) Structural properties of gluten modified by ascorbic acid and transglutaminase. International Journal of Food Properties 20:sup2, pages 1588-1599.
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Mine Uygun-Sarıbay, Ece Ergun, Yakup Kalaycı & Turhan Köseoğlu. (2017) The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment. International Journal of Food Properties 20:sup2, pages 1195-1203.
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Xiaofei Jiang, Xiaotong Wang & Shengmin Zhou. (2023) Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough. Journal of Food Science.
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Da-Rea Kim, Yunkyoung Jung, Shin-Joung Rho & Yong-Ro Kim. (2023) Sonication of sesame meal protein isolates modified its microstructural and functional properties. LWT 186, pages 115242.
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Xiaoqian Huang, Naijuan Wang, Mingfu Yu, Siwen Wei, Dan Xu, Yamei Jin, Xueming Xu & Fengfeng Wu. (2023) Impact of glucose oxidase on characteristics of corn dough with different frozen storage times. International Journal of Food Science & Technology 58:7, pages 3876-3888.
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Ángeles García‐Hernández, César Roldán‐Cruz, Eduardo Jaime Vernon‐Carter & Jose Alvarez‐Ramirez. (2023) Stale bread waste recycling as ingredient for fresh oven‐baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility. Journal of the Science of Food and Agriculture 103:8, pages 4174-4183.
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Sunday Olakanmi, Rahul I. Barbhuiya, Charles Wroblewski, Saipriya Ramalingam, Jin Wang, Gopu R. Nair & Ashutosh Singh. (2023) Effect of microwave and conventional heat treatment on trypsin inhibitor activity and in vitro digestibility of edamame milk protein. Food Bioengineering 2:2, pages 114-126.
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Gülay Baysal, Cihat Demirci & Haydar Özpinar. (2023) Proporties and Synthesis of Biosilver Nanofilms for Antimicrobial Food Packaging. Polymers 15:3, pages 689.
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Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang & Chunbao Li. (2023) Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation. LWT 174, pages 114459.
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Zhi-Hao Zhong & Yu-Qing Zhang. (2023) Long-term preservation at low temperature of Escherichia coli cells embedded in egg white glass formed by slow drying at room temperature. International Journal of Biological Macromolecules 225, pages 1129-1139.
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Kai Zheng, Ming-hui Ji, Feng-hong Chu, You-hua Jiang, Chuan-kai Yang, Liang Xue & Chao Jiang. (2022) The Effect of External Electric Field on the Conformational Integrity of Trypsin Inhibitor: A Molecular Model Study. Russian Journal of Physical Chemistry A 96:11, pages 2533-2540.
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Yinli Li, Zihan Yuan, Yuanhong Gao, Zhijie Bao, Na Sun & Songyi Lin. (2022) Mechanism of trypsin activation by pulsed electric field treatment revealed based on chemical experiments and molecular dynamics simulations. Food Chemistry 394, pages 133477.
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Yong-Rui Wang, Song-Lei Wang & Rui-Ming Luo. (2022) Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process. Frontiers in Nutrition 9.
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Sami Saadi, Nazamid Saari, Hasanah Mohd Ghazali, Sabo Mohammed Abdulkarim, Azizah Abdul Hamid & Farooq Anwar. (2022) Gluten proteins: Enzymatic modification, functional and therapeutic properties. Journal of Proteomics 251, pages 104395.
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Ming Dong, Huixin Tian, Yujuan Xu, Minyi Han & Xinglian Xu. (2021) Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study. Food Chemistry 342, pages 128306.
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Idaresit Ekaette & Marleny D. A. Saldaña. (2020) The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour. Starch - Stärke 73:3-4.
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Rui M. Rodrigues, Zita Avelar, Luís Machado, Ricardo N. Pereira & António A. Vicente. (2020) Electric field effects on proteins – Novel perspectives on food and potential health implications. Food Research International 137, pages 109709.
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Sai Kranthi Vanga, Jin Wang, Valérie Orsat & Vijaya Raghavan. (2020) Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein. Food Research International 137, pages 109523.
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Samir Subedi, Lihui Du, Amritha Prasad, Barun Yadav & M.S. Roopesh. (2020) Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments. Food and Bioproducts Processing 121, pages 166-177.
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Pei-Kun Yang. (2020) Dependencies of solvation-free energy and coordination number of ions on external electrostatic fields. Journal of Molecular Liquids 298, pages 112055.
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Pei-Kun Yang. (2019) Effect of external electric field on the solvent forces in hydrophilic solutes. Chemical Physics 518, pages 47-57.
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Gang Chen, Kai Huang, Ming Miao, Biao Feng & Osvaldo H. Campanella. (2018) Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art. Comprehensive Reviews in Food Science and Food Safety 18:1, pages 243-263.
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Yao Zhu, Sai Kranthi Vanga, Jin Wang & Vijaya Raghavan. (2018) Effects of Ultrasonic and Microwave Processing on Avidin Assay and Secondary Structures of Egg White Protein. Food and Bioprocess Technology 11:11, pages 1974-1984.
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Brinda Vagadia, Sai Vanga, Ashutosh Singh, Yvan Gariepy & Vijaya Raghavan. (2018) Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods 7:1, pages 6.
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Brinda Harish Vagadia, Sai Kranthi Vanga, Ashutosh Singh & Vijaya Raghavan. (2016) Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study. Innovative Food Science & Emerging Technologies 35, pages 9-20.
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