Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties.

Microfluidization is a unique high-pressure homogenization technique combining various forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop, intense shear rate, and hydrodynamic cavitation. Even though it is mainly used on emulsion-based systems and known for its effects on particle size and surface area, it also significantly alters physicochemical and functional properties of macromolecules including hydration properties, solubility, viscosity, cation-exchange capacity, rheological properties, and bioavailability. Besides, the transformation of structure and conformation due to the combined effects of microfluidization modifies the material characteristics that can be a base for new innovative food formulations. Therefore, microfluidization is being commonly used in the food industry for various purposes including the formation of micro- and nano-sized emulsions, encapsulation of easily degradable bioactive compounds, and improvement in functional properties of proteins, polysaccharides, and dietary fibers. Although the extent of modification through microfluidization depends on processing conditions (e.g., pressure, number of passes, solvent), the nature of the material to be processed also changes the outcomes significantly. Therefore, it is important to understand the effects of microfluidization on each food component. Overall, this review paper provides an overview of microfluidization treatment, summarizes the applications on macromolecules with specific examples, and presents the existing problems.

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system.

Amide I and Amide III vibrational modes are frequently used to study protein secondary structure with Fourier transform infrared (FT-IR) spectroscopy. However, for protein mixtures, neither the sole Amide I nor Amide III region provides sufficient information for structural quantitation because of overlapping peaks, especially in the Amide I region. Here, an improved quantitative approach is proposed to estimate secondary structure of protein systems using resolution enhancement and curve-fitting data processing techniques on a gluten model system to investigate structure-function relationships. Twelve different scenarios were prepared to assign bands in the Amide I region. Frequency ranges of 1660-1640 cm-1 and 1665-1660 cm-1 were found to highly contribute to variability in secondary structure contents of samples. Utilization of the Amide III region as a conducive tool to assign bands in the Amide I region led to a better differentiation of some secondary structural motifs and a more accurate quantitation of protein secondary structure. The study presents an understanding of FT-IR data analysis for a quick technique to assess secondary structures of protein mixtures.

The effects of microfluidization on rheological and textural properties of gluten-free corn breads.

This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free bread formulations were investigated. In addition, the effects of pH modification and hydrocolloids were analyzed. Microfluidization led to a higher surface area by disintegrating the large CGM molecules, and the structure became compatible to be used in gluten-free bread formulations by overcoming hydrophobic nature. However, structural deformations were detected with pH modifications. The linear viscoelastic region of dough was observed at strains lower than 0.5%. For all formulations, elastic moduli (G') were higher than viscous moduli (G") indicating solid-like behavior. The addition of HPMC and guar resulted in higher moduli values. Microfluidization and pH modifications provided brighter color by revealing lutein and zeaxanthin due to decreased particle size. Texture profile showed that microfluidization and hydrocolloids decreased hardness, increased springiness and cohesiveness, which are desired characteristics for bread. Lastly, the addition of hydrocolloids led to an increase in specific volume by providing gas retention within the structure. HPMC provided 1.23-1.62 times bigger samples than control samples while it was only 1.02-1.12 times bigger for samples with guar according to specific volume analysis.