scholarly journals Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mackenzie M. Hansen ◽  
Richard W. Hartel ◽  
Yrjö H. Roos
Keyword(s):  
Physical Properties ◽  
Protein Structures ◽  
Chemical Properties ◽  
Protein Isolate ◽  
Particle Sizes ◽  
Similar Extent ◽  
Protein Isolates ◽  
Pea Protein ◽  
Practical Applications ◽  
Physico Chemical

Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions containing whey protein isolate (WPI) and sucrose was found to alter characteristics including viscosity, surface tension, and particle sizes, with changes being attributed to protein-PP interactions. In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates (SPI and PPI, respectively) to a similar extent as with WPI in liquid protein-sucrose-PP mixtures. We hypothesized that formulations containing PPI (comprised of larger proteins) and hydrolyzed SPI (containing more carboxyl groups) may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions. Concentrated liquid dispersions of varied ratios of protein to sucrose contents, containing different protein isolates (WPI, SPI, and PPI), and varied Aronia PP concentrations were formulated, and physical properties were evaluated to elucidate the effects of PP addition. PP addition altered physical characteristics differently depending on the protein isolate used, with changes attributed to protein-PP interactions. SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations. These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes. Graphical abstract

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.

Chemo-physical Properties and Biomedical Applications of Hyaluronic Acid in Medicine

2017 ◽  
Vol 68 (2) ◽  
pp. 384-386 ◽  
Author(s):  
Danut Vasile ◽  
Raluca Iancu ◽  
Camelia Bogdanici ◽  
Emil Ungureanu ◽  
Dana Ciobotea ◽  
...  
Keyword(s):  
Hyaluronic Acid ◽  
Physical Properties ◽  
Biomedical Applications ◽  
Chemical Properties ◽  
Elastic Behavior ◽  
Current Evidence ◽  
Hydroxyl Groups ◽  
Carboxylate Group ◽  
Medical Problems ◽  
Physico Chemical

Hyaluronic acid is a mucopolysaccharide encountered in most body fluids and extracellular matrix. The aim of our review is to summarize current evidence about chemico-physical properties of hyaluronic acid, highlighting biomedical applications of hyaluronan derivatives. It is a glycosaminoglycan made of repeating disaccharide units containing a carboxylate group, four hydroxyl groups and one carboxylate group, with hydrophilic properties. Its particular structure with multiple coils forming an entangled network results in unique pseudoplastic and viscoelastic characteristics. Its viscous and elastic behavior, depending on the applied strain, makes hyaluronan widely applicable in biomedical field. The large amount of functions and applications is determined by the physico-chemical properties, which allows a polymorphism of the hyaluronic acid structures depending on the molecular weight variations, concentration and ionic status. It is currently used in ophthalmology, orthopedics and rheumatology, in plastic surgery, surgery and otolaryngology as well. Already widely used in clinical practice, hyaluronic acid proves to be often the best solution for difficult medical problems. Future developments in nanomedicine and drug delivery linked to hyaluronic acid are emerging.

Changes of Quality Characteristics and Physico-Chemical Properties of Emulsified Sausages Depend on Different Particle Sizes of Pork Rind Added

2018 ◽  
Vol 52 (5) ◽  
pp. 109-122
Author(s):  
Suk Hyun Bae ◽  
Byung Wook Cho ◽  
Seong Keun Cho ◽  
Byeong Woo Kim ◽  
Ja Kyeom Seo ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Quality Characteristics ◽  
Particle Sizes ◽  
Physico Chemical

Cadmium Biosorption by S. fluitans: Treatment, Resilience and Uptake Relative to Other Sargassum spp. and Brown Algae

2004 ◽  
Vol 39 (3) ◽  
pp. 183-189 ◽  
Author(s):  
Thomas A. Davis ◽  
Fadi El Cheikh Ali ◽  
Elisa Giannitti ◽  
Bohumil Volesky ◽  
Alfonso Mucci
Keyword(s):  
Brown Algae ◽  
Metal Uptake ◽  
Heavy Metal Contamination ◽  
Cadmium Concentration ◽  
Chemical Properties ◽  
Particle Sizes ◽  
Toxic Heavy Metal ◽  
Drinking Waters ◽  
Physico Chemical ◽  
Algal Material

Abstract Species of the brown algae Sargassum have been targeted for use in the implementation of strategies to remediate toxic heavy metal contamination in effluents and drinking waters. This work focusses on some of the intrinsic physico-chemical properties of the algal material and aspects of the sorption mechanism, in particular: their maximal metal uptake, the influence of particle size and their resilience to leaching during equilibrium batch experiments. In addition to S. fluitans, the database on cadmium uptake capacities by Sargassum is extended to include S. thunbergii and S. oligocystum, and these are compared to those of two common brown algae. Results of our experiments demonstrate that cadmium sorption is independent of the range of particle sizes investigated (<2 and 3–6 mm), thereby indicating that sorption is not a function of the specific surface area of the biomass exposed to the solution. Dissolved organic carbon (DOC) analyses reveal that leaching to the cadmium solutions during the metal sorption reaction is independent of the biomass preparations used to obtain the two size fractions but decreases with increasing final cadmium concentration.

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