Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility

2008 ◽  
Vol 41 (10) ◽  
pp. 941-947 ◽  
Author(s):  
Chuan-He Tang ◽  
Xin Sun ◽  
Shou-Wei Yin ◽  
Ching-Yung Ma
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Cross Linking ◽  
In Vitro Digestibility

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.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

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

In vitro digestibility and functional properties of chemically modified casein

1981 ◽  
Vol 29 (2) ◽  
pp. 348-354 ◽  
Author(s):  
Lourminia C. Sen ◽  
Honson S. Lee ◽  
Robert E. Feeney ◽  
John R. Whitaker
Keyword(s):  
Functional Properties ◽  
In Vitro Digestibility ◽  
Chemically Modified

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.

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