A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties

A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as “high fiber” in the European Union and as a “source of fiber” in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies’ phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.

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Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2030282 ◽

2020 ◽

pp. 36-47

Author(s):

D. Barbhai Mrunal ◽

T. V. Hymavathi ◽

Aparna Kuna ◽

M. Sreedhar ◽

V. Sudha Rani

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Animal Feed ◽

Antioxidant Properties ◽

Absorption Capacity ◽

Bakery Products ◽

Primary Processing ◽

Cereal Bran ◽

Foaming Capacity ◽

And Control

Bran is waste generated during primary processing of cereal grains. These brans are rich source of dietary fiber, nutrients, phytonutrients especially phenols and flavonoids contributing to their antioxidant properties. Thus, bran is gaining lot of attention as functional ingredient in bakery industry due to their nutritional properties. Millets are tiny grains that are highly nutritious hence termed as nutri-cereals but their primary processing is tedious given its small size. This leads to loss of major portion of grain generating huge amount of bran and bran-rich fractions that are usually discarded or used as animal feed. Utilization of millet brans in value addition of bakery products still remains understudied. Thus, present study was designed to evaluate functional properties of minor millet bran (proso and barnyard) enriched flour (0 – 30%) and formulate bakery products viz. buns and muffins. It was evident from results that water absorption capacity of flour increased with addition of bran but water solubility index, oil absorption and foaming capacity decreased. The sensory scores of muffins and buns reduced with increased bran incorporation and control scored highest. Study concluded that muffins with 30% and buns with 20% proso and barnyard bran showed better acceptability.

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Functional Foods: Effect of Superfine Grinding on Functional Properties and Antioxidant Capacities of Dietary Fiber from Cereal Bran, Fruits and Vegetables

10.24947/baojn/2/1/00109 ◽

2016 ◽

Vol 2 (1) ◽

pp. 1-2

Author(s):

Waleed Aboshora

Keyword(s):

Dietary Fiber ◽

Functional Properties ◽

Functional Foods ◽

Fruits And Vegetables ◽

Antioxidant Capacities ◽

Cereal Bran

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Quaternary structure of Limulus polyphemus hemocyanin

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100081747 ◽

1978 ◽

Vol 36 (2) ◽

pp. 176-177

Author(s):

T. Wichertjes ◽

E.J. Kwak ◽

E.F.J. Van Bruggen

Keyword(s):

Electron Microscopy ◽

Functional Properties ◽

Horseshoe Crab ◽

Temperature Jump ◽

Quaternary Structure ◽

Crystallographic Analysis ◽

Limulus Polyphemus ◽

Oxygen Binding ◽

X Ray ◽

Intact Molecule

Hemocyanin of the horseshoe crab (Limulus polyphemus) has been studied in nany ways. Recently the structure, dissociation and reassembly was studied using electron microscopy of negatively stained specimens as the method of investigation. Crystallization of the protein proved to be possible and X-ray crystallographic analysis was started. Also fluorescence properties of the hemocyanin after dialysis against Tris-glycine buffer + 0.01 M EDTA pH 8.9 (so called “stripped” hemocyanin) and its fractions II and V were studied, as well as functional properties of the fractions by NMR. Finally the temperature-jump method was used for assaying the oxygen binding of the dissociating molecule and of preparations of isolated subunits. Nevertheless very little is known about the structure of the intact molecule. Schutter et al. suggested that the molecule possibly consists of two halves, combined in a staggered way, the halves themselves consisting of four subunits arranged in a square.

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Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

European Journal of Biochemistry ◽

10.1046/j.1432-1033.2001.02043.x ◽

2001 ◽

Vol 268 (6) ◽

pp. 1739-1748

Author(s):

Aitor Hierro ◽

Jesus M. Arizmendi ◽

Javier De Las Rivas ◽

M. Angeles Urbaneja ◽

Adelina Prado ◽

...

Keyword(s):

Escherichia Coli ◽

Comparative Study ◽

Functional Properties ◽

Structural And Functional Properties

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Functional Properties of Cloned Allergens from Dust Mite, Cockroach, and Cat

Allergy & Clinical Immunology International - Journal of the World Allergy Organization ◽

10.1027/0838-1925.13.4.162 ◽

2001 ◽

Vol 13 (4) ◽

pp. 0162-0169 ◽

Cited By ~ 7

Author(s):

Anna Pomés ◽

Alisa Smith ◽

Christophe Grégoire ◽

Lisa Vailes ◽

L. Arruda ◽

...

Keyword(s):

Functional Properties ◽

Dust Mite

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Arrangement Of Monomeric Units In Fibrin

10.1055/s-0038-1665755 ◽

1979 ◽

Author(s):

Jan Hermans

Keyword(s):

Fiber Axis ◽

High Symmetry ◽

Linear Polymers ◽

Fiber Volume ◽

High Fiber ◽

Rotation Axes ◽

Small Set ◽

Helical Turn ◽

The One ◽

Kinetics Of

Measurements of light scattering have given much information about formation and properties of fibrin. These studies have determined mass-length ratio of linear polymers (protofibrils) and of fibers, kinetics of polymerization and of lateral association and volume-mass ratio of thick fibers. This ratio is 5 to 1. On the one hand, this high value suggests that the fiber contains channels that allow the diffusion of enzymes such as Factor XHIa and plasmin; on the other hand, the high value appears paradoxical for a stiff fiber made up of elongated units (fibrin monomers) arranged in parallel. Such a high fiber volume is a property of only a small set out of many high-symmetry models of fibrin, which may be constructed from overlapping three-domain monomers which are arranged into strands, are aligned nearly parallel to the fiber axis and make adequate longitudinal and lateral contacts. These models contain helical protofibrils related to each other by rotation axes parallel to the fiber axis. The protofibrils may contain 2, 3 or 4 monomers per helical turn and there are four possible symmetries. A large specific volume is achieved if the ends of each monomer are slightly displaced from the protofibril axis, either by a shift or by a tilt of the monomer. The fiber containing tilted monomers is more highly interconnected; the two ends of a tilted monomer form lateral contacts with different adjacent protofibrils, whereas the two ends of a non-tilted monomer contact the same adjacent protofibril(s).

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