This study aimed at investigating the use of the water-solubleextract of amaranth seeds for extending the shelf-life of gluten-free and wheatflourbreads. The antifungal activity of the amaranth water-solubleextract was shown by agar diffusion, conidia germination and dry biomass assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. The crude water-solubleextract had minimal inhibitory concentration (MIC) of 5 mg of peptides/ml and showed inhibition towards a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin sequences, were identified from the water-solubleextract by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra (nano-LC-ESI-MS/MS). The water-solubleextract of amaranth was used as an ingredient for the manufacture of gluten-free and wheatflourbreads and the inhibitoryactivity was confirmed during long-term shelf-life under pilot plant conditions. The effect of the water-solubleextract on gluten-free bread rheology and sensory properties was also shown.
Long-term fungi inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads / Rizzello, CARLO GIUSEPPE; Coda, R; DE ANGELIS, Maria; DI CAGNO, Raffaella; Carnevali, P; Gobbetti, Marco. - 131:(2009), pp. 189-196. [10.1016/j.ijfoodmicro.2009.02.025]
Long-term fungi inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads
RIZZELLO, CARLO GIUSEPPE;
2009
Abstract
This study aimed at investigating the use of the water-solubleextract of amaranth seeds for extending the shelf-life of gluten-free and wheatflourbreads. The antifungal activity of the amaranth water-solubleextract was shown by agar diffusion, conidia germination and dry biomass assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. The crude water-solubleextract had minimal inhibitory concentration (MIC) of 5 mg of peptides/ml and showed inhibition towards a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin sequences, were identified from the water-solubleextract by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra (nano-LC-ESI-MS/MS). The water-solubleextract of amaranth was used as an ingredient for the manufacture of gluten-free and wheatflourbreads and the inhibitoryactivity was confirmed during long-term shelf-life under pilot plant conditions. The effect of the water-solubleextract on gluten-free bread rheology and sensory properties was also shown.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
