Show simple item record

dc.contributor.authorRizzello CG
dc.contributor.authorVerni M
dc.contributor.authorBordignon S
dc.contributor.authorGramaglia V
dc.contributor.authorGobbetti M
dc.contributor.editor
dc.date.accessioned2017-11-20T14:51:10Z
dc.date.available2017-11-20T14:51:10Z
dc.date.issued2017
dc.identifier.issn0740-0020
dc.identifier.urihttp://dx.doi.org/10.1016/j.fm.2016.12.003
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0740002016307249
dc.identifier.urihttp://hdl.handle.net/10863/4034
dc.description.abstractAiming at identifying antifungal compounds from plant matrices to be used as ingredients in the bakery industry, a water/salt-soluble extract (WSE) was produced from a legume enzyme hydrolysate, consisting of a mixture of pea, lentil, and faba bean flours, and assayed towards Penicillium roqueforti DPPMAF1. Agar diffusion assays allowed the selection of the optimal processing conditions for hydrolysis. As shown by hyphal radial growth rate, the inhibition was observed towards several fungi, including Aspergillus parasiticus CBS971.97, Penicillium carneum CBS 112297, Penicillium paneum CBS 101032, Penicillium polonicum 112490. A multi-step purification was carried out to identify the active compounds. The antifungal activity was attributed to native proteins (nsLTP, ubiquitin, lectin alpha-1 chain, wound-induced basic protein, defensin-1, defensin-2) and a mixture of peptides, which were released during hydrolysis. Nine peptides were purified and identified as sequences encrypted in legume vicilins, lectins and chitinases. WSE was used as ingredient for making bread under pilot plant conditions. Chemical, structural and sensory characterization of bread showed the lack of significant changes compared to control. The bread made with the legume hydrolysate had a longer shelf-life than that of the control.en_US
dc.language.isoenen_US
dc.rights
dc.subjectPulsesen_US
dc.subjectBreaden_US
dc.subjectShelf lifeen_US
dc.subjectAntifungal compoundsen_US
dc.subjectLegumesen_US
dc.titleHydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat breaden_US
dc.typeArticleen_US
dc.date.updated2017-07-31T10:21:24Z
dc.publication.title
dc.language.isiEN-GB
dc.journal.titleFood Microbiology
dc.description.fulltextreserveden_US


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record