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.

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 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 Ultrasonic Technology on Functional Properties of Peanut Proteins

2015 ◽  
Vol 1090 ◽  
pp. 117-122
Author(s):  
Yue Shao ◽  
Xiang Long Liu ◽  
Hong Shao ◽  
Yun Jiao Li
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Ultrasonic Waves ◽  
Peanut Protein ◽  
Foaming Ability ◽  
Ultrasonic Technology ◽  
Peanut Proteins ◽  
Water Holding ◽  
Emulsifying Ability

The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the solution of peanut protein powder. The functional properties of peanut protein were enhanced remarkably by ultrasonic waves. Processed by ultrasonic waves for20 min, foaming ability increases to 60% from 30%, and foam stability increases to 50% from 17%. Processed by ultrasonic waves for 15 min, emulsifying ability increases to 49.3% from 38.9% obviously, and emulsion stability increases to 100% from 91.4%.When the solution’s PH equals 4, foaming ability of peanut protein to be minimum. Foaming ability increases to 27.9% from 26.2% by ultrasonic waves. When the solution’s PH is from 6 to 10, emulsifying ability increases to 50.7% from 44.3% by ultrasonic waves. When the concentration of the solution of NaCl is 0.2mol/L~0.4mol/L, emulsifying ability increases to 45% from 38.4% by ultrasonic waves, but it will drop if we continue to increase the concentration of the solution of NaCl. Processed by ultrasonic waves for 6 min,oil absorption ability increases to 1.51 mL/g from 1.26 mL/g. Processed by ultrasonic waves for 8 min, the solubility of low concentration peanut protein solution (1g /100mL~2g/100mL) enhanced doubly, and the water holding capacity increases to 2.9% from 2.4%.

Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates

2012 ◽  
Vol 443-444 ◽  
pp. 660-665 ◽  
Author(s):  
Zhi Dong Liu ◽  
Ben Heng Guo ◽  
Mi Ya Su ◽  
Yin Yu Wang
Keyword(s):  
Whey Protein ◽  
Power Density ◽  
Functional Properties ◽  
Ultrasonic Treatment ◽  
Sonication Time ◽  
Protein Isolates ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Whey Protein Isolates ◽  
Water Holding

The effect of ultrasonic treatment on some functional properties whey protein isolates (WPIs) was investigated. The water holding capacity of WPIs treated by ultrasound was not significantly changed. The oil holding capacity of WPIs treated by ultrasonic was significantly higher than that by untreated by ultrasonic, especially the power of 50 %. The foaming capacity of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic, while the foaming stability of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic.The emulsifying capacity is almost unchanged. These results showed that ultrasonic treatment could effectively affected some functional properties of WPIs be associated with the sonication time and power density. Therefore, some functional properties of WPIs can be modified by ultrasonic treatment.

scholarly journals Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

2018 ◽  
Author(s):  
Neetu Dobhal ◽  
R. S. Raghuvanshi
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Soybean Seeds ◽  
Fat Absorption ◽  
Black Soybean ◽  
Seed Flour ◽  
Foaming Capacity ◽  
Maximum Retention

The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.

scholarly journals PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Hesti Pratiwi ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Emulsion Capacity ◽  
Foaming Capacity ◽  
Water Holding

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

scholarly journals Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 74
Author(s):  
Miguel Angel Alarcón-García ◽  
Jose Angel Perez-Alvarez ◽  
Jairo Humberto López-Vargas ◽  
Maria Jesús Pagán-Moreno
Keyword(s):  
Functional Properties ◽  
Dietary Fibre ◽  
Meat Products ◽  
Point Of View ◽  
Amaranthus Caudatus ◽  
Lepidium Meyenii ◽  
Swelling Capacity ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus caudatus) (squalene, linoleic acid, P, Ca, K, Mg, dietary fibre, etc.). However, from an industrial point of view, these new ingredients must be characterized in their techno-functional properties. The objective of this work was to analyze the techno-functional parameters of the amaranth and maca flours (NW) and whole (W) flours, in terms of water holding capacity (WHC, g/g), oil holding capacity (OHC, g/g), swelling capacity (SC, mL/g), foaming capacity (FC, %) and emulsifying capacity (EC, mL). The particle size of flours was also analyzed. The results indicated that the highest values for WHC were obtained in maca flour (NW) with 2.45 g of retained water/g of sample. The highest values of OHC were observed for NW flours (around 1.02 g of absorbed oil/g of sample). Meanwhile, for the variables FC and EC, the highest values were obtained for amaranth (NW) with 16.67% and amaranth (W) with 139.44 mL, respectively. Therefore, the results obtained allow us to consider the incorporation of these types of flours to different food products, knowing their effect on WHC, OHC, EC, and pH, and therefore being able to modify the processes concerning the traditional ones. This is especially interesting in the case of the meat products elaboration process in which these parameters could be critical, with the addition of these type of flours.

Improvements in Functionalities of Porcine Serum Protein Hydrolysates Induced by Free Hydroxyl Radical

2012 ◽  
Vol 554-556 ◽  
pp. 1487-1492
Author(s):  
He Hong Yang ◽  
Pei Jun Li ◽  
Bao Hua Kong ◽  
Yan Qing Li ◽  
Ju Yang Zhao ◽  
...  
Keyword(s):  
Hydroxyl Radical ◽  
Functional Properties ◽  
Plasma Protein ◽  
Food Systems ◽  
Activity Index ◽  
Early Stage ◽  
Protein Hydrolysates ◽  
Free Hydroxyl ◽  
Foaming Capacity ◽  
Mediated Oxidation

Hydrolysated peptides from kinds of proteins have been applied as natural ingredients in food industry, mainly due to their good functional properties. However, the fate of them under different processing conditions is rarely understood. In our study, changes of functional properties in porcine plasma protein hydrolysates (PPH) were evaluated in a free hydroxyl radical-mediated oxidation system. PPH was obtained by hydrolyzing porcine plasma protein with Alcalase for 5 h at pH 8.0, 55°C. When exposed to free radical-mediated oxidation, functional properties of PPH improved dramatically with growing oxidant concentrations and reaction time, especially at 20°C. Solubility, foaming capacity and emulsification of PPH increased significantly (P < 0.05) during early stage of oxidation, with solubility increasing from 83.1% (non-oxidized PPH) to 97.4%(20°C, 10mM H2OSubscript text2, 5 h), emulsifying activity index and foaming capacity rising form 1.24m2/g to 2.73 m2/g, and 144% to183%, respectively. Stability for emulsifying and foaming were also found to be reinforced. The improvements in functional properties of PPH helped to play theoretical basis for applying the peptides in food systems.

Antioxidative Activity and Functional Properties of Hydrolysates of Camellia Seed Meal Treated with Trypsin

2012 ◽  
Vol 554-556 ◽  
pp. 1174-1177 ◽  
Author(s):  
Ying Sun ◽  
Guo Qin Liu ◽  
Xin Qi Liu
Keyword(s):  
Functional Properties ◽  
Antioxidative Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Seed Meal ◽  
Degree Of Hydrolysis ◽  
Foaming Capacity ◽  
Ph Range ◽  
Water Holding ◽  
As Solubility

Antioxidative activity and functional properties of hydrolysates prepared from defatted camellia seed meal(DCSM), using trypsin, with a degree of hydrolysis(DH) of 21.69% were determined. At this DH, the hydrolysates show the highest hydroxyl and superoxide anion radical scavenging activity (over 69.15 % and 78.22%, respectively). The functionalities of hydrolysates such as solubility, water-holding capacity,emulsifying activity, foaming capacity and foaming stability are remarkably improved at all test pH range. These results indicate that the DCSM hydrolysised by trypsin to produce hydrolysates with desirable antioxidative activity and functional properties.

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