Effects of high-pressure homogenisation on structural and functional properties of mussel (Mytilus edulis ) protein isolate

2017 ◽  
Vol 53 (5) ◽  
pp. 1157-1165 ◽  
Author(s):  
Cuiping Yu ◽  
Yue Cha ◽  
Fan Wu ◽  
Xianbing Xu ◽  
Yuting Qin ◽  
...  
Keyword(s):  
High Pressure ◽  
Mytilus Edulis ◽  
Functional Properties ◽  
Protein Isolate ◽  
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.

Effect of glycosylation and limited hydrolysis on structural and functional properties of soybean protein isolate

2018 ◽  
Vol 12 (4) ◽  
pp. 2946-2954 ◽  
Author(s):  
Chun-Li Song ◽  
Jian Ren ◽  
Jia-Peng Chen ◽  
Xiao-Hong Sun ◽  
Narasimha-Kumar Kopparapu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Structural And Functional Properties
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