scholarly journals Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review

2021 ◽  
Vol 24 (1) ◽  
pp. 871-884
Author(s):  
Qamar Abbas Syed ◽  
Ali Hassan ◽  
Saba Sharif ◽  
Anum Ishaq ◽  
Farhan Saeed ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Ultraviolet Irradiation ◽  
Milk Proteins ◽  
Structural And Functional Properties

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

scholarly journals Structural and functional properties of chestnut starch based on high-pressure homogenization

LWT ◽  
2021 ◽  
pp. 112647
Author(s):  
Zehang Guo ◽  
Xingzhou Li ◽  
Daichenling Yang ◽  
Ailing Lei ◽  
Fusheng Zhang
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Structural And Functional Properties ◽  
Chestnut Starch

Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions

2018 ◽  
Vol 197 ◽  
pp. 649-657 ◽  
Author(s):  
Jasim Ahmed ◽  
Linu Thomas ◽  
Yasir Ali Arfat ◽  
Antony Joseph
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Structural And Functional Properties

scholarly journals A Comprehensive Review on the Interaction of Milk Protein Concentrates with Plant-Based Polyphenolics

2021 ◽  
Vol 22 (24) ◽  
pp. 13548
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Thummalacharla Chaitanya Krishna ◽  
Prince Chawla ◽  
...  
Keyword(s):  
Functional Properties ◽  
Milk Protein ◽  
Structural Changes ◽  
Biological Activities ◽  
Structural Characteristics ◽  
Milk Proteins ◽  
Polyphenolic Compounds ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Structural And Functional Properties

Functional properties and biological activities of plant-derived polyphenolic compounds have gained great interest due to their epidemiologically proven health benefits and diverse industrial applications in the food and pharmaceutical industry. Moreover, the food processing conditions and certain chemical reactions such as pigmentation, acylation, hydroxylation, and glycosylation can also cause alteration in the stability, antioxidant activity, and structural characteristics of the polyphenolic compounds. Since the (poly)phenols are highly reactive, to overcome these problems, the formulation of a complex of polyphenolic compounds with natural biopolymers is an effective approach. Besides, to increase the bioavailability and bioaccessibility of polyphenolic compounds, milk proteins such as whey protein concentrate, sodium caseinate, and milk protein concentrate act as natural vehicles, due to their specific structural and functional properties with high nutritional value. Therefore, milk proteins are suitable for the delivery of polyphenols to parts of the gastrointestinal tract. Therefore, this review reports on types of (poly)phenols, methods for the analysis of binding interactions between (poly)phenols–milk proteins, and structural changes that occur during the interaction.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties
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