scholarly journals Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

2010 ◽  
Vol 76 (1) ◽  
pp. R16-R28 ◽  
Author(s):  
Siong H. Tan ◽  
Rodney J. Mailer ◽  
Christopher L. Blanchard ◽  
Samson O. Agboola
Keyword(s):  
Functional Properties ◽  
Human Consumption ◽  
Canola Proteins

scholarly journals Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2766
Author(s):  
Jan Bárta ◽  
Veronika Bártová ◽  
Markéta Jarošová ◽  
Josef Švajner ◽  
Pavel Smetana ◽  
...  
Keyword(s):  
Functional Properties ◽  
Crude Protein ◽  
Antioxidant Activities ◽  
High Water ◽  
Human Consumption ◽  
Milk Thistle ◽  
Sds Page ◽  
Oilseed Cake ◽  
Water Holding ◽  
As Effects

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

scholarly journals Nutritional and functional properties of maize-oyster mushroom (Zea mays-Pleurotus ostreatus) based composite flour and its storage stability

2020 ◽  
Vol 5 (1) ◽  
pp. 40-49 ◽  
Author(s):  
Oluwaseun P. Bamidele ◽  
Beatrice M. Fasogbon
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Storage Stability ◽  
Protein Energy Malnutrition ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Oyster Mushroom ◽  
Human Consumption ◽  
Composite Flour ◽  
Maize Flour

AbstractThe over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom. Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined. An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased. Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.

scholarly journals The functional properties, modification and utilization of whey proteins

1986 ◽  
Vol 5 (2) ◽  
pp. 98-104
Author(s):  
B. G. Venter ◽  
A. E. J. McGill
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Nutritional Value ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Chemical Recovery ◽  
Human Consumption ◽  
Foaming Properties ◽  
Recovery Processes ◽  
True Digestibility

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

scholarly journals FUNCTIONAL PROPERTIES OF CATFISH SKIN COLLAGEN HYDROLYSATES

2021 ◽  
Vol 52 (6) ◽  
pp. 1528-1540
Author(s):  
A. A. Ayat ◽  
K. A. Shakir
Keyword(s):  
Functional Properties ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Human Consumption ◽  
Degree Of Hydrolysis ◽  
Foaming Properties ◽  
Soluble Collagen ◽  
Skin Collagen ◽  
Collagen Hydrolysates

Collagen hydrolysates were obtained from catfish skin collagen hydrolysis using catfish collagenase, pepsin and trypsin individually and mixed for 15-300min. The degree of hydrolysis , antioxidant activity based on, DPPH radical-scavenging activity (RSA), and reducing power (RP) for all obtained hydro lysates were studied , then the collagenase hydrolysate was (CH)  was selected to be evaluated for  antibacterial activity , functional properties including solubility, emulsification and foaming  properties besides the toxicity  . The highest values for RSA (72.5%) has been noticed when DH reached (24.30%) after 30 min. of hydrolysis by collagenase (CH). The water and oil holding capacities for this hydro lysate was compared to that for ASC (acid soluble collagen and PSC (pepsin soluble collagen), the results showed that the values recorded by CH were significantly higher than ASC & PSC. The molecular weight of CH peptides ranged from 180 to 11 Da. as analyzed by SDS- PAGE.  The toxicity assay result revealed that CH is safe for human consumption. There was no antibacterial function for CH toward E.coli and S. aureus. At concentration of 2mg/ml. This study suggests that catfish collagen hydro lysate could be a good natural alternative for synthetic antioxidants in food industries.   

scholarly journals Evaluation of Stabilized Soymilk Prepared from Sprouted Soybean with Orange Flesh Sweet Potato Starch for Ambient Storage

2021 ◽  
Vol 9 (4) ◽  
pp. 655-664
Author(s):  
Innocent Nwazulu Okwunodulu ◽  
Anselm Uzochukwu Onwuzurike ◽  
Alexzandria Obianuju Ochiogu ◽  
Comfort Ugochi Uzochukwu
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Storage Stability ◽  
Foam Stability ◽  
Potato Starch ◽  
Human Consumption ◽  
Coagulation Time ◽  
Ambient Storage ◽  
Potato Starches ◽  
Production Areas

Ambient storage stability is one of the major constrains amidst drudges of homemade soymilk due to absence of stabilizer there by restricting the consumption to the production areas. Homemade stabilizers and stabilization becomes the only available option. Soymilk prepared from 12 h steeped and 72 h sprouted soybeans was subdivided and each batch stabilized with 0.5%, 1%, 2% and 3% levels of orange flesh sweet potato starches (OFSPS). Functional properties of the starches and proximate, vitamins, minerals, anti-nutrient, physicochemical, and sensory properties of stabilized soymilk samples were assessed with standard analytical methods. With increase in fortification levels, there were significant improvement in ash (0.84 to 0.88%), protein (4.14 to 4.24%), fibre (0.31 to 0.39%), fat (3.75 to 4.19%), carbohydrate (4.54 to 5.55%), vitamins B1 (0.29 to 0.4 mg/100g), B2 (0.10 to 0.14 mg/100g), B3 (1.03 to 1.13 mg/100g), C (0.86 to 1.09 mg/100g) and pro-vitamin A (5.75 to 6.14 µg/100g). Also improved are calcium (26.81 to 28.55 mg/100g), potassium (31.54 to 32.95 mg/100g), magnesium (44.40 to 46.82 mg/100g), sodium (32.73 to 33.43 mg/100g), iron (2.82 to 3.71 mg/100g), saponin (0.028 to 0.035 mg/100g), tannin (0.041 to 0.048 mg/100g), flavonoid (0.031 to 0.034 mg/100g), alkaloid (0.025 to 0.034 mg/100g), phenol (0.25 to 0.34 mg/100g), viscosity (4.89 to 5.60 mg/100g) and specific gravity (1.02 to 1.04 mg/100g). There were decrease in moisture (86.39 to 84.86%), pH (5.75 to 5.45), visible coagulation time (VCT) (28 to 14 d), foam stability (0.51 to 0.00) and general acceptability (6.84 to 4.84). Functional properties of the OFSPS flour were reasonably high. Despite the anti-nutrient increase, all the soymilk samples in this study were safe for human consumption and moderately accepted at maximum stabilization level of 1%.

scholarly journals The Development of High-Quality Multispecies Probiotic Formulations: From Bench to Market

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2453
Author(s):  
Lukas Grumet ◽  
Yorick Tromp ◽  
Verena Stiegelbauer
Keyword(s):  
Product Development ◽  
Functional Properties ◽  
Health Care Professionals ◽  
Manufacturing Process ◽  
Current Knowledge ◽  
Health Benefit ◽  
Human Consumption ◽  
High Quality ◽  
Quality Properties ◽  
Beneficial Effects

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. To date, there is an increasing number of commercially available products containing probiotics on the market. Probiotics have been recommended by health care professionals for reasons ranging from their long-term immunomodulatory effects to proven benefits in the management of different health conditions. For probiotic products, there are several important aspects that determine the success rate of the development from bench to market. The aim of this review is to explore how the current knowledge on microbe–microbe and host–microbe interactions can be used to develop high-quality, evidence-based probiotic formulations, specifically probiotic dietary supplements, with a focus on the selection of safe strains with relevant functional properties. In addition, we will highlight aspects of the probiotic manufacturing process that need to be considered during the product development and the subsequent manufacturing process to guarantee consistent efficacy of a probiotic product. For each high-quality probiotic formulation, it is important to screen multiple strains, and select only those strains that show relevant functional properties and that can be considered safe for human consumption. In addition, it is imperative that attention is paid to the product development and manufacturing process, and that safety and quality properties are monitored. Importantly, the beneficial effects of probiotics should be evaluated in product efficacy studies and post-marketing surveys in order to demonstrate their clinical efficacy. All these aspects need to be evaluated and validated during the development of a successful high-quality and ready-to-market probiotic.

scholarly journals Biorefining and the Functional Properties of Proteins from Lipid and Pigment Extract Residue of Chlorella pyrenoidosa

Marine Drugs ◽  
2019 ◽  
Vol 17 (8) ◽  
pp. 454 ◽  
Author(s):  
Lu ◽  
Zhao ◽  
Ho ◽  
Ma ◽  
Xie ◽  
...  
Keyword(s):  
Amino Acid ◽  
Functional Properties ◽  
Essential Amino Acid ◽  
Protein Extraction ◽  
Amino Acid Content ◽  
Bioactive Compound ◽  
Chlorella Pyrenoidosa ◽  
Human Consumption ◽  
Extraction Temperature ◽  
Functional Protein

Microalgae are considered as excellent candidates for bioactive compounds, yet microalgal residues remaining after the extraction of one or two compounds are usually discarded, which is not economical. This study demonstrates the alkaline extraction of proteins from Chlorella pyrenoidosa residue after lipid and pigment extractions, and their functional properties. Single-factor experiments and response surface methodology were used to obtain the optimal conditions for protein extraction. Based on our results, a maximum protein yield of 722.70 mg/g, was obtained under the following extraction conditions: sodium hydroxide concentration 7.90%, extraction temperature 70.00 °C, extraction time 34.80 min, and microalgal residue concentration 8.20 mg/mL. The molecular weight of microalgal residue protein isolate (MRPI) was mainly distributed at the regions of 0.18–0.50 kDa, 0.50–1.50 kDa, and 1.50–5.00 kDa. The essential amino acid content was greater than the values recommended by FAO/WHO standards; a high essential amino acid index value (1.49) was another good indication that MRPI is suitable for human consumption. Moreover, MRPI exhibited excellent emulsifying properties and antioxidant activity, which suggests it may be useful as an emulsifying agent and antioxidant. These findings could improve the extraction methods of functional protein from microalgal residue and add value to microalgae-based bioactive compound production processes.

Quaternary structure of Limulus polyphemus hemocyanin

1978 ◽  
Vol 36 (2) ◽  
pp. 176-177
Author(s):  
T. Wichertjes ◽  
E.J. Kwak ◽  
E.F.J. Van Bruggen
Keyword(s):  
Electron Microscopy ◽  
Functional Properties ◽  
Horseshoe Crab ◽  
Temperature Jump ◽  
Quaternary Structure ◽  
Crystallographic Analysis ◽  
Limulus Polyphemus ◽  
Oxygen Binding ◽  
X Ray ◽  
Intact Molecule

Hemocyanin of the horseshoe crab (Limulus polyphemus) has been studied in nany ways. Recently the structure, dissociation and reassembly was studied using electron microscopy of negatively stained specimens as the method of investigation. Crystallization of the protein proved to be possible and X-ray crystallographic analysis was started. Also fluorescence properties of the hemocyanin after dialysis against Tris-glycine buffer + 0.01 M EDTA pH 8.9 (so called “stripped” hemocyanin) and its fractions II and V were studied, as well as functional properties of the fractions by NMR. Finally the temperature-jump method was used for assaying the oxygen binding of the dissociating molecule and of preparations of isolated subunits. Nevertheless very little is known about the structure of the intact molecule. Schutter et al. suggested that the molecule possibly consists of two halves, combined in a staggered way, the halves themselves consisting of four subunits arranged in a square.

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