Physical behavior functional properties: Relationship between surface rheology and foam stability of ribulose 1,5-bisphosphate carboxylase

1986 ◽  
Vol 17 (2) ◽  
pp. 169-183 ◽  
Author(s):  
W.E. Barbeau ◽  
J.E. Kinsella
Keyword(s):  
Functional Properties ◽  
Foam Stability ◽  
Surface Rheology ◽  
Bisphosphate Carboxylase ◽  
Physical Behavior

scholarly journals Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4235
Author(s):  
Ramón Maldonado-Torres ◽  
Jocksan I. Morales-Camacho ◽  
Fernando López-Valdez ◽  
Luis Huerta-González ◽  
Silvia Luna-Suárez
Keyword(s):  
Solanum Lycopersicum ◽  
Functional Properties ◽  
Foam Stability ◽  
Raw Material ◽  
Seed Meal ◽  
Angiotensin Converting Enzyme Inhibition ◽  
Tomato Seed ◽  
Food Ingredient ◽  
Fermentation Time ◽  
Nutraceutical Properties

Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8–9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49–58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

Functional Properties of Protein from Frozen Mantle and Fin of Jumbo Squid Dosidicus gigas in Function of pH and Ionic Strength

2010 ◽  
Vol 16 (5) ◽  
pp. 451-458 ◽  
Author(s):  
J.G. Rocha-Estrada ◽  
J.H. Córdova-Murueta ◽  
F.L. García-Carreno
Keyword(s):  
Connective Tissue ◽  
Functional Properties ◽  
Salt Concentration ◽  
Foam Stability ◽  
High Strength ◽  
Foaming Properties ◽  
Dosidicus Gigas ◽  
Jumbo Squid ◽  
Sds Page ◽  
Protein Properties

Functional properties of protein from mantle and fin of the jumbo squid Dosidicus gigas were explained based on microscopic muscle fiber and protein fractions profiles as observed in SDS-PAGE. Fin has higher content of connective tissue and complex fiber arrangement, and we observed higher hardness of fin gels as expected. Myosin heavy chain (MHC) was found in sarcoplasmic, myofibril and soluble-in-alkali fractions of mantle and only in sarcoplasmic and soluble-in-alkali fractions of fin. An additive effect of salt concentration and pH affected the solubility and foaming properties. Fin and mantle proteins yielded similar results in solubility tests, but significant differences occurred for specific pH and concentrations of salt. Foaming capacity was proportional to solubility; foam stability was also affected by pH and salt concentration. Hardness and fracture strength of fin gels were significantly higher than mantle gels; gels from proteins of both tissues reached the highest level in the folding test. Structural and molecular properties, such as MHC and paramyosin solubility, arrangement of muscle fibers and the content of connective tissue were useful to explain the differences observed in these protein properties. High-strength gels can be formed from squid mantle or fin muscle. Fin displayed similar or better properties than mantle in all tests.

Effects of Ultrasonic Technology on Functional Properties of Peanut Proteins

2015 ◽  
Vol 1090 ◽  
pp. 117-122
Author(s):  
Yue Shao ◽  
Xiang Long Liu ◽  
Hong Shao ◽  
Yun Jiao Li
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Ultrasonic Waves ◽  
Peanut Protein ◽  
Foaming Ability ◽  
Ultrasonic Technology ◽  
Peanut Proteins ◽  
Water Holding ◽  
Emulsifying Ability

The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the solution of peanut protein powder. The functional properties of peanut protein were enhanced remarkably by ultrasonic waves. Processed by ultrasonic waves for20 min, foaming ability increases to 60% from 30%, and foam stability increases to 50% from 17%. Processed by ultrasonic waves for 15 min, emulsifying ability increases to 49.3% from 38.9% obviously, and emulsion stability increases to 100% from 91.4%.When the solution’s PH equals 4, foaming ability of peanut protein to be minimum. Foaming ability increases to 27.9% from 26.2% by ultrasonic waves. When the solution’s PH is from 6 to 10, emulsifying ability increases to 50.7% from 44.3% by ultrasonic waves. When the concentration of the solution of NaCl is 0.2mol/L~0.4mol/L, emulsifying ability increases to 45% from 38.4% by ultrasonic waves, but it will drop if we continue to increase the concentration of the solution of NaCl. Processed by ultrasonic waves for 6 min,oil absorption ability increases to 1.51 mL/g from 1.26 mL/g. Processed by ultrasonic waves for 8 min, the solubility of low concentration peanut protein solution (1g /100mL~2g/100mL) enhanced doubly, and the water holding capacity increases to 2.9% from 2.4%.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

scholarly journals Some Functional Properties of Kafirin Extracted from a- High- Tannin Sorghum Cultivar

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Abd Elmoneim O. Elkhalifa ◽  
Sarah A. Ahmed ◽  
Sohair M. Ahmed
Keyword(s):  
G Protein ◽  
Functional Properties ◽  
Water Retention ◽  
Cold Water ◽  
Foam Stability ◽  
Water Holding Capacity ◽  
Emulsifying Activity ◽  
Alkaline Water ◽  
Sorghum Flour ◽  
Water Holding

Kafirin was extracted form a whole high tannins sorghum flour (Fetarita). Different functional properties of produced protein were studied and sorghum flour was used as a control. Results showed that the extracted kafirin has a significant low loose and packed bulk densities compared to the control sorghum flour. The porosity of the control (0.374 g/ml) significantly higher than the extracted kafirin (0.196 g/ml). The Carr index for the kafirin was 20.4%, while it was 39.2% for the sorghum flour Alkaline water retention, as well as water and oil holding capacity of the extracted protein were highly significant than the control, and the results showed that kafirin was highly viscous with a water holding capacity of 2.01 ml H2O/g protein, oil holding capacity of 2.10 ml oil/g protein. There is no significant differences between the emulsifying activity of the kafirin and the control, while the kafirin had high emulsifying stability than the control by 11%. No foam capacity and stability were observed for the control, while the kafirin showed 2.75% foam capacity with no foam stability reported. Results shows that the control sorghum flour took longer time (84.9 sec) to completely be wet in cold water than the extracted kafirin (25.0 sec). SEM results of the kafirin supports the development in functional properties.Keywords: Sorghum, Kafirin, Functional properties; SEM.

scholarly journals Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage

2021 ◽  
Vol 9 (4) ◽  
pp. 655-664
Author(s):  
Innocent Nwazulu Okwunodulu ◽  
Anselm Uzochukwu Onwuzurike ◽  
Alexzandria Obianuju Ochiogu ◽  
Comfort Ugochi Uzochukwu
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Storage Stability ◽  
Foam Stability ◽  
Potato Starch ◽  
Human Consumption ◽  
Coagulation Time ◽  
Ambient Storage ◽  
Potato Starches ◽  
Production Areas

Ambient storage stability is one of the major constrains amidst drudges of homemade soymilk due to absence of stabilizer there by restricting the consumption to the production areas. Homemade stabilizers and stabilization becomes the only available option. Soymilk prepared from 12 h steeped and 72 h sprouted soybeans was subdivided and each batch stabilized with 0.5%, 1%, 2% and 3% levels of orange flesh sweet potato starches (OFSPS). Functional properties of the starches and proximate, vitamins, minerals, anti-nutrient, physicochemical, and sensory properties of stabilized soymilk samples were assessed with standard analytical methods. With increase in fortification levels, there were significant improvement in ash (0.84 to 0.88%), protein (4.14 to 4.24%), fibre (0.31 to 0.39%), fat (3.75 to 4.19%), carbohydrate (4.54 to 5.55%), vitamins B1 (0.29 to 0.4 mg/100g), B2 (0.10 to 0.14 mg/100g), B3 (1.03 to 1.13 mg/100g), C (0.86 to 1.09 mg/100g) and pro-vitamin A (5.75 to 6.14 µg/100g). Also improved are calcium (26.81 to 28.55 mg/100g), potassium (31.54 to 32.95 mg/100g), magnesium (44.40 to 46.82 mg/100g), sodium (32.73 to 33.43 mg/100g), iron (2.82 to 3.71 mg/100g), saponin (0.028 to 0.035 mg/100g), tannin (0.041 to 0.048 mg/100g), flavonoid (0.031 to 0.034 mg/100g), alkaloid (0.025 to 0.034 mg/100g), phenol (0.25 to 0.34 mg/100g), viscosity (4.89 to 5.60 mg/100g) and specific gravity (1.02 to 1.04 mg/100g). There were decrease in moisture (86.39 to 84.86%), pH (5.75 to 5.45), visible coagulation time (VCT) (28 to 14 d), foam stability (0.51 to 0.00) and general acceptability (6.84 to 4.84). Functional properties of the OFSPS flour were reasonably high. Despite the anti-nutrient increase, all the soymilk samples in this study were safe for human consumption and moderately accepted at maximum stabilization level of 1%.

scholarly journals Functional Properties of Lupinus angustifolius Seed Protein Isolates

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Antonio Hilario Lara-Rivera ◽  
Pedro García-Alamilla ◽  
Laura Mercedes Lagunes-Gálvez ◽  
Ramón Rodríguez Macias ◽  
Pedro M. García López ◽  
...  
Keyword(s):  
Functional Properties ◽  
Foam Stability ◽  
Nitrogen Solubility ◽  
Activity Index ◽  
Stability Index ◽  
Lupinus Angustifolius ◽  
Minimum Concentration ◽  
Protein Isolates ◽  
Isoelectric Ph ◽  
Ph Range

Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m2 g−1, respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m2 g−1). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

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