Moazzam Rafiq Khan

Bio: Moazzam Rafiq Khan is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Food science & Medicine. The author has an hindex of 17, co-authored 61 publications receiving 1004 citations.

Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.

Abstract: Gluten proteins, representing the major protein fraction of the starchy endosperm, are predominantly responsible for the unique position of wheat amongst cereals. These form a continuous proteinaceous matrix in the cells of the mature dry grain and form a continuous viscoelastic network during the mixing process of dough development. These viscoelastic properties underline the utilization of wheat to prepare bread and other wheat flour based foodstuffs. One group of gluten proteins is glutenin, which consists of high molecular weight (HMW) and low molecular weight (LMW) subunits. The HMW glutenin subunits (HMW-GS) are particularly important for determining dough elasticity. The common wheat possesses 3 to 5 HMW subunits encoded at the Glu-1 loci on the long arms of group 1 chromosomes (1A, 1B, and 1D). The presence of certain HMW subunits is positively correlated with good bread-making quality. Glutamine-rich repetitive sequences that comprise the central part of the HMW subunits are actually responsible for the elastic properties due to extensive arrays of interchain hydrogen bonds. Genetic engineering can be used to manipulate the amount and composition of the HMW subunits, leading to either increased dough strength or more drastic changes in gluten structure and properties.

Essential oil eugenol: sources, extraction techniques and nutraceutical perspectives

Abstract: Eugenol, a phytogenic bioactive component is frequently found in diversified herbal plants possessing well-defined functional attributes. Prominent sources of eugenol are clove, cinnamon, tulsi and pepper. Various extraction methods have been practiced globally for the extraction of eugenol and other nutraceutics from plants. The most extensively employed approaches in this regard include solvent extraction, hydro-distillation, microwave-assisted extraction, supercritical carbon dioxide extraction and ultrasound-based extraction. Eugenol has been approved to encompass numerous beneficial aspects against a capacious spectrum of life threatening indispositions including oxidative stress, inflammation, hyperglycemia, elevated cholesterol level, neural disorders and cancer. In addition, eugenol has also shown strong potential as an antimicrobial agent against wide ranges of pathogenic and spoilage causing microorganisms. Predominantly, the principle mechanistic approaches associated with the therapeutic potential of eugenol include its free radical scavenging activity, hindrance of reactive oxygen species' generation, preventing the production of reactive nitrogen species, enhancement of cyto-antioxidant potential and disruption of microbial DNA & proteins. Consequently, this article is an attempt to elucidate the general properties, sources, extraction methods, therapeutic role and associated mechanisms of eugenol.

Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties

Abstract: Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods AACC methods are expensive, time consuming and cause destruction of samples Fourier transforms infrared (FTIR) spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters This technique is rapid and sensitive with a great variety of sampling techniques In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique The straight grade flour was analyzed for physical, chemical and rheological properties by standard methods and results were obtained FTIR works on the basis of functional groups and provide information in the form of peaks On basis of peaks the value of moisture, protein, fat, ash, carbohydrates and hardness of grain were determined Peaks for water were observed in the range 1,640 cm−1 and 3,300 cm−1 on the basis of functional group H and OH Protein was observed in the range from 1,600 cm−1 to 1,700 cm−1 and 1,550 cm−1 to 1,570 cm−1 on the basis of bond amide I and amide II respectively Fat was also observed within these ranges but on the basis of C-H bond and also starch was observed in the range from 2,800 and 3,000 cm−1 (C-H stretch region) and in the range 3,000 and 3,600 cm−1 (O-H stretch region) As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion

Sources, formulations, advanced delivery and health benefits of probiotics

Abstract: Probiotics are living organisms and pose diverse applications to modify food constituents for health benefits of humans. There is an increasing trend to get insights into developments of new technologies to improve their formulations and delivery for better use as a food product. Moreover, the new and beneficial aspects of probiotics have made them as a best replacement of antibiotics to combat even more complex disorders, such as gastrointestinal (GI), nervous system and digestive system. The aim of present review was to give a brief description of all recent studies conducted on the improvement of probiotics from past few years and future perspective have also been considered in it.

Channelling eggshell waste to valuable and utilizable products: A comprehensive review

Abstract: Background Owing to increased egg consumption globally, a corresponding surge of about 18% in egg production has been recorded during the last decade as reported by WATT Global Media's Executive Guide to World Poultry Trends. Up till 2017, global egg production has hit 80-million metric-ton mark with China, USA and India, being the leading egg-producing countries contributing their share of 458, 109 and 95 billion eggs per annum, respectively. Global egg production for the year 2018 was 78 million metric tons, contributing approximately 8.58 million metric ton of eggshells which are being discarded mostly as waste. This calcium-rich commodity is dumped into landfills, leading to various environmental issues, and therefore should be tackled properly. Scope and approach Eggshells are obtained from egg processing plants, egg stations, chicken hatcheries, industries and homes in millions of tonnes and can be employed in a myriad of fields. The following review article provides a brief insight into various applications of eggshells in our society, such as their use in medicinal supplements, bone graft substitute and denture base. Eggshells can also be employed in constructing floor tiles and in cement to enhance compressive strength. Other diverse applications of eggshell may include animal feed, plant fertiliser, batteries, inkjet printers, biodiesel production and removal of heavy metals from soil and water. Key findings and conclusion The increasing urbanisation and industrialization with amplified waste generation have wreaked havoc on our climate; thus, making it necessary to take certain extravagant measures to ensure the safety and sustainability of our planet.

Wheat ( Triticum aestivum L.)

Abstract: This chapter describes a procedure for Agrobacterium-mediated wheat transformation. Freshly isolated immature embryos, precultured immature embryos, or embryogenic calli are inoculated with a disarmed A. tumefaciens strain C58 (ABI) harboring the binary vector pMON18365 containing the beta-glucuronidase (GUS) gene with an intron, and a selectable marker, neomycinphosphotranferase (NPT) II gene. The inoculated explants are selected on callus induction medium with the selective agent G418 for approximately 2 wk. The resistant callus pieces that develop are then transferred onto medium with the selective agent and reduced plant growth regulators for plant regeneration and further selection. It takes approximately 2.5 to 3 mo from inoculation to the establishment of R0 plants in soil. All the transformants should be morphologically normal and set seeds. Approximately 35% of the transgenic plants have a single copy of the transgene based on data obtained from previous experiments.

Plant food anti-nutritional factors and their reduction strategies: an overview

Abstract: Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products. A brief overview of beneficial effects of anti-nutrients and reduction strategy.

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

Abstract: During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.