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Lookup NU author(s): Cassie Bakshani, Dr Fiona Cuskin, Dr Hamish Yau, Professor William WillatsORCiD, Professor Grant Burgess
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© 2023 The AuthorsBurning of food materials during cooking can increase the difficulty in removal from solid surfaces, forming residual food soils. Using molecular probe-based technologies, the aim of this work was to elucidate the composition and relative abundance of glycans within a Burnt-On/Baked-On (BoBo) model food soil and investigate enzyme systems that may facilitate soil breakdown. Microarray Polymer Profiling identified xylan, arabinoxylan, mixed-linkage glucan and mannan as target substrates for the enzymatic cleaning of BoBo residues from surfaces. Indirect immunofluorescence microscopy revealed that burning resulted in extensive structural modifications and degradation of the three-dimensional architecture of constituent polysaccharide matrices. Results from high-throughput enzyme screening indicate that inclusion of xylan depolymerising enzymes in automatic dishwashing detergents may improve cleaning of recalcitrant, plant glycan-rich BoBo soils. Collectively, this study provides new insight into the composition and removal chemistry of complex, multi-component food soils.
Author(s): Bakshani CR, Cuskin F, Lant NJ, Yau HCL, Willats WGT, Burgess J
Publication type: Article
Publication status: Published
Journal: Food Chemistry
Year: 2023
Volume: 410
Print publication date: 01/06/2023
Online publication date: 02/01/2023
Acceptance date: 31/12/2022
Date deposited: 24/01/2023
ISSN (print): 0308-8146
ISSN (electronic): 1873-7072
Publisher: Elsevier Ltd
URL: https://doi.org/10.1016/j.foodchem.2022.135379
DOI: 10.1016/j.foodchem.2022.135379
PubMed id: 36621331
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