Functional properties of dried milk whey Propiedades funcionales de suero de leche deshidratado

1997 ◽  
Vol 3 (5) ◽  
pp. 381-383 ◽  
Author(s):  
G.M. Hall ◽  
O. Iglesias
Keyword(s):  
Functional Properties ◽  
Economic Value ◽  
Whey Proteins ◽  
Egg White ◽  
Limiting Factor ◽  
Drying Process ◽  
Food Ingredients ◽  
Milk Whey ◽  
Water Holding ◽  
Spray Dried

The economic value of many proteins as food ingredients lies in their functional properties. Those having abilities such as foaming, emulsifying and water-holding are often supplied as dried powders [for example, egg white (albumin) and milk whey proteins]. The drying process, however, can have a great effect on such functional properties through denaturation of the protein. This paper will address some of the issues affecting functionality for spray-dried whey proteins, previ ously concentrated by ultrafiltration. The limiting factor is the outlet air temperature, which should be low enough to prevent denaturation, as the powder experiences a combination of the highest temperature and the lowest moisture content at that stage in the drying process.

The effect of irradiation on the functional properties of spray-dried egg white protein

1992 ◽  
Vol 5 (6) ◽  
pp. 541-548 ◽  
Author(s):  
D.C. Clark ◽  
I.F. Kiss ◽  
P.J. Wilde ◽  
D.R. Wilson
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Egg White Protein ◽  
Spray Dried

Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions

2019 ◽  
Vol 119 ◽  
pp. 931-940 ◽  
Author(s):  
Silvana A. Fioramonti ◽  
Evelyn M. Stepanic ◽  
Ariadna M. Tibaldo ◽  
Yanina L. Pavón ◽  
Liliana G. Santiago
Keyword(s):  
Double Layer ◽  
Whey Proteins ◽  
Flaxseed Oil ◽  
Milk Whey ◽  
Spray Dried

Gelificación de serrín de merluza (Merluccius australis) / Gelling of hake (Merluccius australis) sawdust

1996 ◽  
Vol 2 (5) ◽  
pp. 293-299 ◽  
Author(s):  
J. Borderías ◽  
P. Montero ◽  
M.A. Martí de Castro
Keyword(s):  
Functional Properties ◽  
Test Score ◽  
Egg White ◽  
Gel Strength ◽  
Sodium Ascorbate ◽  
Fish Products ◽  
Frozen Fish ◽  
Water Holding ◽  
Total Muscle

Fish 'sawdust' is powdered muscle produced by sawing blocks of frozen fish. It is an underuti lized material with very poor functional properties, and is difficult to use in reconstituted prod ucts without the addition of ingredients to enhance these properties. In order to enhance the gel-forming capacity of sawdust from hake muscle (Merluccius australis), different ingredients were added: (1) a formula (designated ACC formula) composed of starch, i-carrageenan and dried egg white (at a proportion of 5, 5 and 3% respectively of the dough), (2) surimi from the same species as sawdust, and (3) sodium ascorbate (100-1500 ppm). The results suggest that fish sawdust with either ACC formula or a high proportion of surimi could be used to produce gels (folding test score 5) highly suitable for restructuring fish products, with good water holding ability (more than 93%) but poor gel strength (13 N·mm). If the proportion of surimi exceeded 75% (with respect to total muscle) and the formula contained sodium ascorbate (750 ppm), gel strength was much greater (more than 40 N·mm).

scholarly journals FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN

2020 ◽  
Vol 51 (3) ◽  
pp. 777-788
Author(s):  
Jasim & Nasser
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Protein Solubility ◽  
Wheat Gluten ◽  
Whey Proteins ◽  
Antioxidant Properties ◽  
Foam Formation ◽  
Enzymatic Modification ◽  
Emulsifying Capacity ◽  
Water Holding

This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been studied. Lyophilized and dried gluten from durum wheat, commercial durum gluten, and whey proteins were enzymatically hydrolyzed. Based on the antioxidant activity of the obtained hydrolysates, papain hydrolyzed gluten was selected for this study. Functional properties (water holding capacity, emulsifying capacity and stability, foam formation and stability, protein solubility, and oil binding capacity) were investigated for the selected samples. Results revealed that the enzymatic modification improved the functional properties of  all  selected proteins significantly (P<0.05), with the superiority of the lyophilized and dried wheat gluten in some functional properties especially in alkaline pH and pH 4. 

scholarly journals Optimization of drying process for autumn fruits rich in antioxidants: a study focusing rosehip (Rosa canina L.) and sea buckthorn (Elaeagnus rhamnoides (L.) A.Nelson) and their bioactive properties

2021 ◽  
Author(s):  
Cadmiel Moldovan ◽  
Mihai Babotă ◽  
Andrei Mocan ◽  
Luigi Menghini ◽  
Stefania Cesa ◽  
...  
Keyword(s):  
Economic Value ◽  
Sea Buckthorn ◽  
Drying Process ◽  
Rosa Canina ◽  
Traditional Uses ◽  
Local Resources ◽  
Bioactive Properties

Nowadays, it is very important to identify the traditional uses of different plants and to create the context in which new cultural or economic value is given to local resources....

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Biomolecules ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 153 ◽  
Author(s):  
Emilia Drozłowska ◽  
Łukasz Łopusiewicz ◽  
Monika Mężyńska ◽  
Artur Bartkowiak
Keyword(s):  
Antioxidant Activity ◽  
Binding Capacity ◽  
Flaxseed Oil ◽  
Inlet Temperature ◽  
Emulsifying Activity ◽  
Cold Press ◽  
Food Applications ◽  
Water Holding ◽  
Spray Dried ◽  
Oil Binding

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

scholarly journals Effect of Washing and Adding Spray-Dried Egg White to Mechanically Deboned Chicken Meat on the Quality of Cooked Gels

1990 ◽  
Vol 69 (2) ◽  
pp. 307-312 ◽  
Author(s):  
P.L. DAWSON ◽  
B.W. SHELDON ◽  
H.R. BALL
Keyword(s):  
Egg White ◽  
Chicken Meat ◽  
Spray Dried
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