Influence of enzymatic hydrolysis, pH and storage temperature on the emulsifying properties of canola protein isolate and hydrolysates

2018 ◽  
Vol 53 (10) ◽  
pp. 2316-2324 ◽  
Author(s):  
Adeola M. Alashi ◽  
Christopher L. Blanchard ◽  
Rodney J. Mailer ◽  
Samson O. Agboola ◽  
John A. Mawson ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Storage Temperature ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Canola Protein ◽  
And Storage ◽  
Canola Protein Isolate

Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

2017 ◽  
Vol 157 ◽  
pp. 1620-1627 ◽  
Author(s):  
Safoura Pirestani ◽  
Ali Nasirpour ◽  
Javad Keramat ◽  
Stéphane Desobry ◽  
Jordane Jasniewski
Keyword(s):  
Maillard Reaction ◽  
Gum Arabic ◽  
Liquid System ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Canola Protein ◽  
Canola Protein Isolate

Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 287-293 ◽  
Author(s):  
Shuzhao Li ◽  
Elizabeth Donner ◽  
Michael Thompson ◽  
Yachuan Zhang ◽  
Curtis Rempel ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Molecular Architecture ◽  
Flow Properties ◽  
Solution Flow ◽  
Canola Protein ◽  
Canola Protein Isolate

Total fish meal replacement with canola protein isolate in diets fed to rainbow trout (Oncorhynchus mykissW.)

2013 ◽  
Vol 19 (4) ◽  
pp. 535-542 ◽  
Author(s):  
H. Slawski ◽  
F. Nagel ◽  
K. Wysujack ◽  
D.T. Balke ◽  
P. Franz ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Fish Meal ◽  
Protein Isolate ◽  
Meal Replacement ◽  
Total Fish ◽  
Canola Protein ◽  
Fish Meal Replacement ◽  
Canola Protein Isolate

Optimisation of the complex coacervation between canola protein isolate and chitosan

2016 ◽  
Vol 191 ◽  
pp. 58-66 ◽  
Author(s):  
Peg Gee Chang ◽  
Rahul Gupta ◽  
Yakindra Prasad Timilsena ◽  
Benu Adhikari
Keyword(s):  
Protein Isolate ◽  
Complex Coacervation ◽  
Canola Protein ◽  
Canola Protein Isolate

Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides

2011 ◽  
Vol 126 (3) ◽  
pp. 1094-1101 ◽  
Author(s):  
Darlene R. Klassen ◽  
Catherine M. Elmer ◽  
Michael T. Nickerson
Keyword(s):  
Phase Separation ◽  
Protein Isolate ◽  
Canola Protein ◽  
Canola Protein Isolate

scholarly journals Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 6960-6973
Author(s):  
Yun Ying Lee ◽  
Elaine ◽  
Yus Aniza Yusof ◽  
Liew Phing Pui
Keyword(s):  
Storage Temperature ◽  
Lactobacillus Rhamnosus ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Protein Isolate ◽  
Drying Process ◽  
Lactobacillus Rhamnosus Gg ◽  
Film Forming ◽  
Puncture Force ◽  
And Storage

Bioactive edible films have the potential to be probiotic carriers. This innovative approach can replace plastic packaging and can benefit human health. This study demonstrated the incorporation of Lactobacillus rhamnosus GG (LGG) into whey protein isolate (WPI) and sodium caseinate (NaCas) edible films. Probiotic cells were directly incorporated into the film forming solutions, and the films were produced by the casting method. The physical, mechanical, and probiotic viability properties of the edible films were determined in the presence and absence of LGG. Furthermore, the viability of LGG was evaluated during the drying process and storage of 14 days at 4 °C and 25 °C, respectively. The results showed the incorporation of LGG increased the moisture content, puncture force, and lightness of both films. However, viability of LGG was lower in the WPI film regardless of storage temperature. At the end of storage days, both WPI and NaCas edible films maintained the LGG viability above the recommended levels when stored at 4 °C, which was 106 CFU/g. The findings of this study suggested that edible films made of WPI and NaCas showed feasibility to immobilize LGG with chilled storage at 4 ℃.

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