Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

1992 ◽  
Vol 57 (3) ◽  
pp. 726-731 ◽  
Author(s):  
C.R. WANG ◽  
J.F. ZAYAS
Keyword(s):  
Emulsion Stability ◽  
Corn Germ ◽  
Soy Proteins ◽  
Protein Flour ◽  
Emulsifying Capacity

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

2011 ◽  
Vol 17 (2) ◽  
pp. 119-126 ◽  
Author(s):  
L. Chel-Guerrero ◽  
S. Gallegos-Tintoré ◽  
A. Martínez-Ayala ◽  
A. Castellanos-Ruelas ◽  
D. Betancur-Ancona
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Low Concentrations ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

Effect of Mechanical Treatment, Fat Level and Chopping Time On The Texture of Comminuted Meatballs1

1982 ◽  
Vol 45 (8) ◽  
pp. 729-732 ◽  
Author(s):  
F. Y. WU ◽  
B. W. OCKERMAN
Keyword(s):  
Compressive Strength ◽  
Shear Strength ◽  
Mechanical Treatment ◽  
Emulsion Stability ◽  
Textural Properties ◽  
Group 4 ◽  
Fat Level ◽  
Emulsifying Capacity ◽  
Water Holding ◽  
Resilience Modulus

The effects of tumbling, fat levels and chopping times on the texture of comminuted meatballs were studied using pork sirloin with the addition of 2.5% salt and 0.25% polyphosphates. Hammering or tumbling 24 h increased (P<.05) the emulsifying capacity, emulsion stability and viscosity, but decreased the water holding capacity of the tissue. Holding the product for 24 h also resulted in a higher (P<.05) value for emulsifying capacity, emulsion stability and viscosity than holding for one hour or tumbling for one hour. No significant effect of treatments was found on the textural properties of the meatballs. Addition of 20% fat lowered (P<.05) the values of all textural measurements. In the no-fat-added group, 4 min of chopping time resulted in a greater texture score when measuring compressive strength, resilience, modulus of elasticity and shear strength; however, in the 20%-fat-added group, the values increased as the chopping time increased up to 6 min.

scholarly journals Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 882
Author(s):  
Olivier Goemaere ◽  
Seline Glorieux ◽  
Marlies Govaert ◽  
Liselot Steen ◽  
Ilse Fraeye
Keyword(s):  
Blood Plasma ◽  
Emulsion Stability ◽  
Meat Products ◽  
Viscoelastic Behavior ◽  
Quality Characteristics ◽  
Health Issues ◽  
Free Products ◽  
Gelling Properties ◽  
Emulsifying Capacity ◽  
Emulsified Meat

The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.

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