scholarly journals High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

LWT ◽  
2011 ◽  
Vol 44 (4) ◽  
pp. 1245-1249 ◽  
Author(s):  
Isabel Correia ◽  
Alexandra Nunes ◽  
Jorge A. Saraiva ◽  
António S. Barros ◽  
Ivonne Delgadillo
Keyword(s):  
High Pressure ◽  
Protein Digestibility ◽  
Sorghum Protein

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Sorghum protein digestibility is affected by dosage of mutant alleles in endosperm cells

2008 ◽  
Vol 127 (6) ◽  
pp. 579-586 ◽  
Author(s):  
T. Tesso ◽  
B. R. Hamaker ◽  
G. Ejeta
Keyword(s):  
Protein Digestibility ◽  
Sorghum Protein

High Pressure Effect on Meat and Lupin Protein Digestibility

2002 ◽  
Vol 22 (3-4) ◽  
pp. 649-652 ◽  
Author(s):  
M. De Lamballerie-Anton ◽  
S. Delépine ◽  
N. Chapleau
Keyword(s):  
High Pressure ◽  
Pressure Effect ◽  
Protein Digestibility ◽  
Lupin Protein ◽  
High Pressure Effect

Factors affecting sorghum protein digestibility

2003 ◽  
Vol 38 (2) ◽  
pp. 117-131 ◽  
Author(s):  
K.G Duodu ◽  
J.R.N Taylor ◽  
P.S Belton ◽  
B.R Hamaker
Keyword(s):  
Protein Digestibility ◽  
Factors Affecting ◽  
Sorghum Protein

In Vitro Protein Digestibility of Brown Rice after High-Pressure Freeze-Thaw Cycles and Germination-Parboiling Treatments

2021 ◽  
Vol 64 (3) ◽  
pp. 1039-1047
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Ting Li ◽  
Yong Yu
Keyword(s):  
Amino Acids ◽  
High Pressure ◽  
Amino Acid ◽  
Nutritive Value ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Freeze Thaw ◽  
Daily Diet ◽  
Amino Acid Intake

HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluate the nutritive value of released free amino acids.G24P treated brown rice is recommended to supplement amino acid intake in a daily diet.Abstract. The objective of this study was to evaluate the in vitro protein digestibility of brown rice (BR) after high-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments. Four-cycle freeze-thaw (FTC-4) treatment enhanced digestibility, and all treated BR released more essential and total amino acids after digestion. To evaluate the nutritive value of free amino acids released after digestion (on the premise of the same intake of BR products), a BR amino acid score (BR-AAS) was used, based on the patterns of protein digestibility-corrected amino acid scores with modifications. Results suggested that BR treated with 24 h of germination followed by 10 min of parboiling (G24P) was a better choice for supplementing amino acid intake in a daily diet. All treatments resulted in decreased protein solubility, which was negatively correlated with surface hydrophobicity and disulfide bond contents. The HP, FTC, and GP treatments affected certain protein properties, which was helpful in explaining the differences in protein digestibility of BR. Changes in other constituents were considered important with respect to the treatment influence on protein digestibility. Keywords: Brown rice, Freeze-thaw cycles, Germination-parboiling, High-pressure, Protein in vitro digestibility.

High pressure processing of meat: effects on ultrastructure and protein digestibility

2016 ◽  
Vol 7 (5) ◽  
pp. 2389-2397 ◽  
Author(s):  
Lovedeep Kaur ◽  
Thierry Astruc ◽  
Annie Vénien ◽  
Olivier Loison ◽  
Jian Cui ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Digestibility ◽  
High Pressure Processing ◽  
Longissimus Dorsi ◽  
Protein Digestion

The effects of high pressure processing (HPP, at 175 and 600 MPa) on the ultrastructure and in vitro protein digestion of bovine longissimus dorsi muscle meat were studied.

scholarly journals Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Christina N. Day ◽  
Ruben O. Morawicki
Keyword(s):  
Protein Content ◽  
Protein Digestibility ◽  
Grain Sorghum ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Nitrogen Supplementation ◽  
Underutilized Crop ◽  
Lipomyces Kononenkoae ◽  
Increase Protein Content ◽  
Sorghum Protein

Despite many advantages to its cultivation, grain sorghum is an underutilized crop because of low nutrient availability, particularly protein digestibility, due to antinutritional compounds in the grain and by moist-heat cooking. Some of these concerns can be mitigated by how the grain is processed. Fermentation is one processing method that can improve digestibility and at the same time concentrate protein in a substrate. In this experiment, grain sorghum was subjected to different treatments and fermented with baker’s yeast (Saccharomyces cerevisiae) and an amylolytic species, Lipomyces kononenkoae, to improve and increase protein content. The effects of pasteurization or sterilization of the substrate, nitrogen supplementation, amyloglucosidase addition, and coculture with Lactobacillus amylovorus were examined. After fermentation, baker’s yeast samples treated with enzyme increased in crude protein, from 9% in unfermented grain to approximately 27% after treatment. Nitrogen supplementation accelerated protein enrichment and was a significant factor at 24 hours of fermentation. Both types of yeast increased pepsin digestibility of sorghum protein compared to thermally processed control samples. The ratio of phytate to protein was reduced by both yeast species. L. kononenkoae reduced phytates in the substrate but did not enrich protein content. The lactic coculture had no significant effect on measured responses.

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