Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

2022 ◽  
Author(s):  
Yanting Shen ◽  
Karthik Sajith Babu ◽  
Jayendra Amamcharla ◽  
Yonghui Li
Keyword(s):  
Guar Gum ◽  
Emulsifying Properties ◽  
Pea Protein

scholarly journals Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Wójcik ◽  
Renata Różyło ◽  
Regine Schönlechner ◽  
Mary Violet Berger
Keyword(s):  
Guar Gum ◽  
Chemical Properties ◽  
Calorific Value ◽  
High Protein ◽  
Gluten Free ◽  
Pea Protein ◽  
Physico Chemical ◽  
Low Carbohydrate ◽  
Chemical Score ◽  
Index Value

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

scholarly journals On the Emulsifying Properties of Self-Assembled Pea Protein Particles

Langmuir ◽  
2020 ◽  
Vol 36 (41) ◽  
pp. 12221-12229
Author(s):  
Simha Sridharan ◽  
Marcel B. J. Meinders ◽  
Johannes H. Bitter ◽  
Constantinos V. Nikiforidis
Keyword(s):  
Emulsifying Properties ◽  
Pea Protein ◽  
Protein Particles ◽  
Self Assembled

Comparison of physicochemical and emulsifying properties of commercial pea protein powder

2021 ◽  
Author(s):  
Travis G. Burger ◽  
Indarpal Singh ◽  
Caleb Mayfield ◽  
Joseph L Baumert ◽  
Yue Zhang
Keyword(s):  
Emulsifying Properties ◽  
Pea Protein

scholarly journals Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

2021 ◽  
Vol 350 ◽  
pp. 129271
Author(s):  
Lei Sha ◽  
Aeneas O. Koosis ◽  
Qingling Wang ◽  
Alma D. True ◽  
Youling L. Xiong
Keyword(s):  
Emulsifying Properties ◽  
Pea Protein

Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions

2022 ◽  
Author(s):  
Yungang Cao ◽  
Zhaorui Li ◽  
Xin Fan ◽  
Miaomiao Liu ◽  
Xinrui Han ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidation Stability ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Pea Protein ◽  
Activity Structure ◽  
Pea Protein Isolate

The effects of L-arginine (Arg) at different concentrations (0%, 0.05%, 0.1%, 0.2%, 0.5% and 1.0%) on the antioxidant activity, structure and emulsifying properties of pea protein isolate (PPI) were explored....

Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein–maltodextrin fibers

2020 ◽  
Vol 11 (5) ◽  
pp. 4049-4056
Author(s):  
Ines Kutzli ◽  
Daniela Griener ◽  
Monika Gibis ◽  
Lutz Grossmann ◽  
Stefan K. Baier ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Pea Protein ◽  
Pea Proteins ◽  
Pea Protein Isolate

This work studies the interfacial and emulsifying properties of pea protein isolate-maltodextrin conjugates produced via the first step of the Maillard reaction in electrospun protein–polysaccharide fibers.

Increased dryness after pressing and wet web strength by utilizing foam application technology

TAPPI Journal ◽  
2016 ◽  
Vol 15 (11) ◽  
pp. 731-738 ◽  
Author(s):  
KARITA KINNUNEN-RAUDASKOSKI ◽  
KRISTIAN SALMINEN ◽  
JANI LEHMONEN ◽  
TUOMO HJELT
Keyword(s):  
Tensile Strength ◽  
Guar Gum ◽  
Paper Industry ◽  
Reference Sample ◽  
Strength Properties ◽  
Cellulose Microfibrils ◽  
Application Technology ◽  
Ethylene Vinyl Alcohol ◽  
Wet Pressing ◽  
Web Strength

Production cost savings by lowering basis weight has been a trend in papermaking. The strategy has been to decrease the amount of softwood kraft pulp and increase use of fillers and recycled fibers. These changes have a tendency to lower strength properties of both the wet and dry web. To compensate for the strength loss in the paper, a greater quantity of strength additives is often required, either dosed at the wet end or applied to the wet web by spray. In this pilot-scale study, it was shown how strength additives can be effectively applied with foam-based application technology. The technology can simultaneously increase dryness after wet pressing and enhance dry and wet web strength properties. Foam application of polyvinyl alcohol (PVA), ethylene vinyl alcohol (EVOH), carboxymethyl cellulose (CMC), guar gum, starch, and cellulose microfibrils (CMF) increased web dryness after wet pressing up to 5.2%-units compared to the reference sample. The enhanced dewatering with starch, guar gum, and CMF was detected with a bulk increase. Additionally, a significant increase in z-directional tensile strength of dry web and and in-plane tensile strength properties of wet web was obtained. Based on the results, foam application technology can be a very useful technology for several applications in the paper industry.

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 and 3%using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. 

Formulation and Evaluation of Microbially- triggered tablets of Valdecoxib

2010 ◽  
Vol 2 (1) ◽  
Author(s):  
Surender Verma ◽  
S. Singh ◽  
D. Mishra ◽  
Atul Gupta ◽  
Rakesh Sharma
Keyword(s):  
Phosphate Buffer ◽  
Guar Gum ◽  
Oral Route ◽  
Matrix Tablets ◽  
In Vitro Dissolution ◽  
Wet Granulation ◽  
Dissolution Study ◽  
Caecal Content ◽  
Model Drug

The objective of present study was to develop colon targeted drug delivery using bacterially triggered approach through oral route. Valdecoxib (COX-2 inhibitor) was chosen as a model drug in order to target it to colon which may prove useful in inflammatory bowel disease and related disorders. Matrix tablets of Valdecoxib were prepared by wet granulation technique utilizing different ratio of Guar gum and Sodium starch glycholate. The prepared matrix tablets were evaluated for uniformity of weight, uniformity of content, hardness and in vitro dissolution study in simulated gastric and intestinal fluid (Phosphate Buffer pH-1.2, pH-6.8 and pH-7.4), followed by Dissolution study in bio-relevant dissolution media Phosphate Buffer (pH-6.8) containing rat caecal content. The results revealed that the formulated batch had released lesser quantity of drug at pH 1.2 and pH 7.4 in 2 hors whereas in biorelevent dissolution media containing rat caecal content it released significantly higher amount of drug which was also significantly higher than the dissolution media of same pH without caecal content (microflora) and it was concluded that guar gum can be used as a potential carrier for targeting drugs to colon.

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