The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

2021 ◽  
pp. 131809
Author(s):  
Milica N. Perović ◽  
Biljana S. Pajin ◽  
Mirjana G. Antov
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Protein Isolate ◽  
Enzymatic Pretreatment ◽  
Alkaline Protein

Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo

2019 ◽  
Vol 10 (8) ◽  
pp. 4761-4770 ◽  
Author(s):  
Qianwen Ye ◽  
Xiaoping Wu ◽  
Xinyuan Zhang ◽  
Shaoyun Wang
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Organic Selenium

The preparation and characterization of a soybean protein isolate peptide-Se chelate with remarkably antioxidant activity in vitro and in vivo.

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

Effect of Flax Gum on the Functional Properties of Soy Protein Isolate Emulsion Gel

LWT ◽  
2021 ◽  
pp. 111846
Author(s):  
Bi Chong-hao ◽  
Shang-yi Chi ◽  
Xue-ying Wang ◽  
Ahmed Alkhatib ◽  
Huang Zhi-gang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsion Gel

Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

2019 ◽  
Vol 206 ◽  
pp. 565-572 ◽  
Author(s):  
Elnaz Salehi ◽  
Zahra Emam-Djomeh ◽  
Gholamreza Askari ◽  
Morteza Fathi
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Opuntia Ficus Indica
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