Analysis of glycans in a Burnt-on/Baked-on (BoBo) model food soil using Microarray Polymer Profiling (MAPP) and immunofluorescence microscopy. (1st June 2023)

• Record Type: Journal Article
• Authors: Bakshani, Cassie R.; Cuskin, Fiona; Lant, Neil J.; Yau, Hamish C.L.; Willats, William G.T.; Grant Burgess, J.
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: Food -- Carbohydrate microarrays -- Antibodies -- Carbohydrate-active enzymes; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135379
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Microarray Polymer Profiling allows high-throughput mapping of glycans in food. Hemicellulose, starch and pectin were detected using monoclonal antibodies. Xylan is a major component of a model Burnt-On/Baked-On (BoBo) food polymer. Burning during cooking causes cell-wall glycan structure disintegration. Adding CAZymes to dishwashing detergents may improve cleaning of food soils. Abstract: Burning 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.