scholarly journals Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study

LWT ◽  
2022 ◽  
pp. 113060
Author(s):  
Cristina Alamprese ◽  
Manuela Rollini ◽  
Alida Musatti ◽  
Pasquale Ferranti ◽  
Alberto Barbiroli
Keyword(s):  
Comparative Study ◽  
Trichoderma Reesei ◽  
Foaming Properties ◽  
Food Ingredient

Comparative study of foaming properties of whey and isolate soybean proteins

2002 ◽  
Vol 35 (8) ◽  
pp. 721-729 ◽  
Author(s):  
Delia A Sorgentini ◽  
Jorge R Wagner
Keyword(s):  
Comparative Study ◽  
Foaming Properties ◽  
Soybean Proteins

scholarly journals Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1332
Author(s):  
Honglu Wang ◽  
Dongmei Li ◽  
Chenxi Wan ◽  
Yan Luo ◽  
Qinghua Yang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Amino Acid Content ◽  
Control Group ◽  
Foaming Properties ◽  
Food Ingredient ◽  
Nitrogen Fertiliser ◽  
Proso Millet ◽  
Structural And Functional Properties ◽  
High Amino Acid ◽  
Β Sheet

Nitrogen is required for proso millet growth and has a critical influence on yield and quality. However, the effect of nitrogen fertilisation on proso millet protein properties remains unclear. This study aimed to investigate how nitrogen fertiliser treatment (180 kg/hm2) affects the structural and functional properties of proso millet protein. In comparison with the control group (N0), nitrogen fertiliser treatment loosened the dense structure of the protein and presented a larger particle size. Nitrogen treatment did not change the main subunit composition, and β-sheet and α-helix were the main secondary structures of proso millet protein based on Fourier transform infrared spectroscopy. In addition, nitrogen fertiliser treatment improved the content of hydrophobic amino acids and β-sheet proportion from proso millet protein, and high water/oil absorption capacity and thermal stability was observed, but the solubility, emulsion stability and foaming properties from proso millet protein decreased. Proso millet proteins exhibited high amino acid content and good functional properties, including solubility, foaming capacity and emulsifying properties, especially the w139 variety. Results show that proso millet protein has great potential for food applications. The above results provide useful information for the food industry to determine emerging gluten-free protein resources.

scholarly journals Comparative study on interfacial and foaming properties of glycolipids in relation to the gas applied for foam generation

RSC Advances ◽  
2021 ◽  
Vol 11 (54) ◽  
pp. 34235-34244
Author(s):  
Rebecca Hollenbach ◽  
Sophie Oeppling ◽  
André Delavault ◽  
Annika R. Völp ◽  
Norbert Willenbacher ◽  
...  
Keyword(s):  
Comparative Study ◽  
Foaming Properties ◽  
Foam Generation

Enzymatically tailor-made glycolipids, as well as certain microbial glycolipids provide an efficient, powerful alternative to petroleum-based surfactants concerning foaming properties.

scholarly journals A comparative study of two retaining enzymes of Trichoderma reesei : transglycosylation of oligosaccharides catalysed by the cellobiohydrolase I, Cel7A, and the β-mannanase, Man5A

FEBS Letters ◽  
1999 ◽  
Vol 443 (2) ◽  
pp. 149-153 ◽  
Author(s):  
Vesa Harjunpää ◽  
Jari Helin ◽  
Anu Koivula ◽  
Matti Siika-aho ◽  
Torbjörn Drakenberg
Keyword(s):  
Comparative Study ◽  
Trichoderma Reesei ◽  
Cellobiohydrolase I

scholarly journals High-temperature Short-time Thermal Processing of Bean Flour to Remove Raw Bean Flavor

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 490B-490
Author(s):  
D.A. Smith ◽  
M.L. Metz ◽  
S.L. Cuppett
Keyword(s):  
Thermal Processing ◽  
Foam Stability ◽  
Frozen Storage ◽  
Heat Treatments ◽  
Trypsin Inhibitor Activity ◽  
Foaming Properties ◽  
Food Ingredient ◽  
Bean Flour ◽  
High Temperature Short Time ◽  
Freeze Dried

Dry edible beans (Phaseolis vulgaris) represent an inexpensive way to incorporate protein into the diet as a food ingredient, but beans contain unpleasant flavors and several anti-nutritional factors that limit their use without first processing with long heat treatments. `Great Northern' bean flour was processed using either static or specially designed dynamic (continuous) processing methods. The dynamic process treated flour slurries at temperatures up to 124°for 20 sec. The slurries were quick-frozen and freeze-dried after frozen storage periods of 0, 8, 24, 120, or 504 hr. The flours were analyzed for sensory properties, emulsifying activity, foaming properties, and trypsin inhibition. The heat treatments improved sensory attributes of the flour. The foam capacity and foam stability decreased in heat-treated flours. Trypsin inhibitor activity was at a minimum level immediately following thermal processing, but increased with time in frozen storage prior to drying. Minimal thermal processes cannot be relied upon to inactivate trypsin inhibitors.

Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Natalia del Carmen Espinosa-Murillo ◽  
José Armando Ulloa ◽  
Judith Esmeralda Urías-Silvas ◽  
Petra Rosas-Ulloa ◽  
José Carmen Ramírez-Ramírez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Passion Fruit ◽  
Foaming Properties ◽  
Food Ingredient ◽  
Passiflora Edulis ◽  
Main Fraction ◽  
Potential Use ◽  
Physicochemical And Functional Properties

Abstract A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient.

Author response for "Laminar distribution of cortical projection neurons to the pulvinar: A comparative study in cats and mice"

2020 ◽  
Author(s):  
Bruno Oliveira Ferreira de Souza ◽  
Éve‐Marie Frigon ◽  
Robert Tremblay‐Laliberté ◽  
Christian Casanova ◽  
Denis Boire
Keyword(s):  
Comparative Study ◽  
Author Response ◽  
Projection Neurons ◽  
Cortical Projection ◽  
Laminar Distribution
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