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

In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One‐Step Reactive Extrusion

2019 ◽  
Vol 72 (1-2) ◽  
pp. 1900012 ◽  
Author(s):  
Canxin Cai ◽  
Yaoqi Tian ◽  
Zhiwei Yu ◽  
Chunrui Sun ◽  
Zhengyu Jin
Keyword(s):  
Glycemic Index ◽  
Reactive Extrusion ◽  
Rice Starch ◽  
In Vitro Digestibility ◽  
Chemically Modified ◽  
One Step

scholarly journals Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog)

2012 ◽  
Vol 32 (3) ◽  
pp. 464-470 ◽  
Author(s):  
Rita de Cássia Avellaneda Guimarães ◽  
Simone Palma Favaro ◽  
Antonio Camilo Arguelho Viana ◽  
José Antônio Braga Neto ◽  
Valdir Augusto Neves ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
In Vitro Digestibility ◽  
Protein Concentrate ◽  
Emulsifying Properties ◽  
Lipid Fractions ◽  
Sds Page ◽  
Dipteryx Alata

Baru (Dipteryx alata Vog.) is an abundant legume in the Brazilian Savanna. Its nuts can be exploited sustainably using its protein and lipid fractions. This study aimed to analyze the proteins of the nuts present in the defatted flour and protein concentrate in terms of their functional properties, the profile of their fractions, and the in vitro digestibility. The flour was defatted with hexane and extracted at the pH of higher protein solubility to obtain the protein concentrate. The electrophoretic profile of the protein fractions was evaluated in SDS-PAGE gel. The functional properties of the proteins indicate the possibility of their use in various foods, like soybeans providing water absorption capacity, oil absorption capacity, emulsifying properties, and foamability. Globulins, followed by the albumins, are the major fractions of the flour and protein concentrate, respectively. Digestibility was greater for the concentrate than for the defatted flour.

scholarly journals Improving effect of phytase treatment on the functional properties and in vitro digestibility of protein isolate from Cinnamomum camphora seed kernel

LWT ◽  
2021 ◽  
pp. 112948
Author(s):  
Xianliang Bao ◽  
Xianghui Yan ◽  
Guohua Zhang ◽  
Junxin Zhao ◽  
Zheling Zeng ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Seed Kernel ◽  
Cinnamomum Camphora

In vitro digestibility, physico-chemical and functional properties of apricot kernel proteins

1986 ◽  
Vol 19 (3) ◽  
pp. 197-211 ◽  
Author(s):  
M.H.Abd El-Aal ◽  
M.A. Hamza ◽  
E.H. Rahma
Keyword(s):  
Functional Properties ◽  
In Vitro Digestibility ◽  
Apricot Kernel ◽  
Physico Chemical
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