Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility

2020 ◽  
Vol 98 ◽  
pp. 105284 ◽  
Author(s):  
Qing Guo ◽  
Jiaqi Su ◽  
Wenfeng Xie ◽  
Xingyu Tu ◽  
Fang Yuan ◽  
...  
Keyword(s):  
Calcium Ions ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Pea Protein ◽  
Pea Protein Isolate

scholarly journals Genotoxicological Evaluation of NUTRALYS Pea Protein Isolate

2013 ◽  
Vol 2013 ◽  
pp. 1-6
Author(s):  
Chentouf Aouatif ◽  
Ph. Looten ◽  
M. V. S. Parvathi ◽  
S. Raja Ganesh ◽  
V. Paranthaman
Keyword(s):  
Bone Marrow ◽  
Chromosomal Aberration ◽  
Micronucleus Test ◽  
Protein Isolate ◽  
Functional Protein ◽  
Pea Protein ◽  
Polychromatic Erythrocytes ◽  
Chromosomal Aberration Test ◽  
Pea Protein Isolate

NUTRALYS Pea Protein Isolate, a protein supplement, is a high-quality source of protein which is primarily emulsifying functional protein. We evaluated the genotoxic potential of NUTRALYS isolated from dry yellow pea, using three established genotoxicity tests (AMES test in vitro chromosomal aberration test, and in vivo micronucleus test) employing OECD guidelines under GLP conditions. In the bacterial reverse mutation test, NUTRALYS did not show positive responses in strains detecting point and frame shift mutations. In the chromosomal aberration test, NUTRALYS did not induce chromosome aberrations in the presence and absence of metabolic activation. In the bone marrow micronucleus test, NUTRALYS did not induce significant increases of micronucleated immature (polychromatic) erythrocytes in bone marrow of test animals.

scholarly journals Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1599
Author(s):  
Yaosong Wang ◽  
Youling L. Xiong
Keyword(s):  
Whey Protein ◽  
Microstructural Characterization ◽  
Protein Isolate ◽  
Light Transmittance ◽  
In Vitro Digestibility ◽  
Protein Films ◽  
Film Forming ◽  
Protein Sulfhydryl ◽  
Reduced Light

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

2019 ◽  
Vol 278 ◽  
pp. 665-673 ◽  
Author(s):  
Yang Lan ◽  
Minwei Xu ◽  
Jae-Bom Ohm ◽  
Bingcan Chen ◽  
Jiajia Rao
Keyword(s):  
Spray Drying ◽  
Solid Dispersion ◽  
Protein Isolate ◽  
Pea Protein ◽  
Beany Flavour ◽  
Pea Protein Isolate

scholarly journals Improvement of pea protein isolate powder properties by agglomeration in a fluidized bed: comparison between binder solutions

2018 ◽  
Author(s):  
Osvaldir Pereira Taranto ◽  
R. F. Nascimento ◽  
K Andreola ◽  
J. G. Rosa
Keyword(s):  
Fluidized Bed ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Free Flow ◽  
Pea Protein ◽  
Agglomeration Process ◽  
Powder Properties ◽  
Wetting Time ◽  
Binder Liquid ◽  
Pea Protein Isolate

This study aimed to compare the agglomeration process of pea protein isolate (PPI) using water and aqueous gum Arabic solution as binder liquids. Drying air temperature and binder flow rate were set at 75 °C and 3.1 mL/min, respectively. Moisture content, mean particle size, wetting time and flowability were analyzed. Using water as binder liquid, the responses were (4.0 ± 0.4)%, 316.13 ± 16.73 μm, 10 s and free flow, respectively. Aqueous gum Arabic solution provided (2.9 ± 0.5)%, 462.67 ± 51.23 μm, 3 s and free flow as responses. Gum Arabic solution showed to be a more promising binder.Keywords: Agglomeration; Pulsed fluidized bed; Pea protein isolate; Wetting time; Flowability

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