scholarly journals Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

2016 ◽  
Vol 63 (3) ◽  
Author(s):  
Ranendra K. Majumdar ◽  
Apurba Saha ◽  
Pradip K. Maurya ◽  
Deepayan Roy ◽  
Snehal Shitole ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Major Change ◽  
Maximum Hardness ◽  
Pangasianodon Hypophthalmus ◽  
Striped Catfish ◽  
Clove Extract ◽  
Water Holding ◽  
Positive Effect ◽  
Different Levels

Effects of aqueous extract of natural spices such as garlic, clove and cinnamon on the textural and functional properties of surimi gel from Striped catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed. Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Protein solubility significantly (p<0.05) changed in treated gels and major change was found in clove and cinnamon incorporated gels. Water holding capacity of the treated gels were found to be higher compared to control and higher values were observed in respect of treatments with cinnamon and clove than that of garlic. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum was found with clove extract at 0.5% level. Whiteness of gel slightly reduced in treated samples. All the texture profiles differed from the control with maximum hardness in clove extract incorporated gels followed by garlic and cinnamon treated ones.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour

2019 ◽  
pp. 1-12
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Sonia Sonia Safdar ◽  
Raheela Jabeen
Keyword(s):  
Particle Size ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Dose ◽  
Maize Flour ◽  
Density Values ◽  
Water Holding

The effect of particle size and high dose gamma irradiation on functional properties of maize flour was studied. The maize flour at three levels of particle size (-177, -250 and -420 µm obtained from sieves of 80, 60 and 40 meshes respectively) was irradiated in transparent glass bottles at three levels of gamma radiation (25, 50 and 75 kGy) using 60Co gamma source. A significant linear increase in water holding and swelling capacities and bulk density values and significant linear decrease in emulsifying stability was observed in response to an increase in particle size of the flour. Gamma radiation dose was found to show a significant linear positive effect on water holding capacity and solubility but a significant linear negative effect on oil holding capacity, protein solubility and bulk density values. These observed trends in functional properties of maize flour with the application of gamma irradiation suggests that quality of maize flour, regarding the manufacture and packaging of food products, may be improved by irradiation process.

scholarly journals Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

2015 ◽  
Vol 2 (1) ◽  
pp. 177-183 ◽  
Author(s):  
Salma Noor E Islami ◽  
Md Faisal ◽  
Mousumi Akter ◽  
Md Shaheed Reza ◽  
Md Kamal
Keyword(s):  
Shelf Life ◽  
Protein Solubility ◽  
Storage Period ◽  
Storage Condition ◽  
Ice Storage ◽  
Initial Value ◽  
N Value ◽  
Pangasianodon Hypophthalmus ◽  
Life Study ◽  
Striped Catfish

Correction: On 29th April 2015 the last line of the abstract was changed from “…  the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.” TO “…the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.”  The page numbers of this article were also changed from 175-181 to 177-183..  A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67 ◽  
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Cuiping Yu ◽  
Fan Wu ◽  
Yue Cha ◽  
Henan Zou ◽  
Yingnan Guo ◽  
...  
Keyword(s):  
Particle Size ◽  
Functional Properties ◽  
Activity Index ◽  
Protein Solubility ◽  
Stability Index ◽  
Protein Isolates ◽  
Complex Needs ◽  
Functional Changes ◽  
Structural And Functional Properties ◽  
Water Holding

AbstractStructural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed that functional properties of OPI significantly improved after sonication. Absolute zeta potential and protein solubility increased by 18.40 mV and 82.5 % at 600 W for 15 min. Oil holding capacity, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 300 %, 15.23 m2/g, 9.24 min, 23.9 % and 14.8 % at 600 W for 30 min. However, ultrasound treatment significantly (P < 0.05) decreased particle size and water holding capacity. The conformation of OPI became stretched and unfolded after sonication. Functional improvements resulted from stretched and unfolded conformation and reduction of particle size. Controlled condition of ultrasound can produce OPI with distinct structural and functional properties, which could meet the complex needs of manufactured food products in food industry, but further study is needed to understand the specific mechanism.

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. 

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