Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser

Nitrogen is required for proso millet growth and has a critical influence on yield and quality. However, the effect of nitrogen fertilisation on proso millet protein properties remains unclear. This study aimed to investigate how nitrogen fertiliser treatment (180 kg/hm2) affects the structural and functional properties of proso millet protein. In comparison with the control group (N0), nitrogen fertiliser treatment loosened the dense structure of the protein and presented a larger particle size. Nitrogen treatment did not change the main subunit composition, and β-sheet and α-helix were the main secondary structures of proso millet protein based on Fourier transform infrared spectroscopy. In addition, nitrogen fertiliser treatment improved the content of hydrophobic amino acids and β-sheet proportion from proso millet protein, and high water/oil absorption capacity and thermal stability was observed, but the solubility, emulsion stability and foaming properties from proso millet protein decreased. Proso millet proteins exhibited high amino acid content and good functional properties, including solubility, foaming capacity and emulsifying properties, especially the w139 variety. Results show that proso millet protein has great potential for food applications. The above results provide useful information for the food industry to determine emerging gluten-free protein resources.

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Modification of structural and functional properties of sunflower 11S globulin hydrolysates

Czech Journal of Food Sciences ◽

10.17221/154/2015-cjfs ◽

2016 ◽

Vol 33 (No. 5) ◽

pp. 474-479 ◽

Cited By ~ 9

Author(s):

J. Ren ◽

Ch. Song ◽

P. Wang ◽

S. Li ◽

N. Kopparapu ◽

...

Keyword(s):

Functional Properties ◽

Emulsion Stability ◽

Activity Index ◽

Binding Capacity ◽

Surface Hydrophobicity ◽

Foaming Properties ◽

Hydrolysis Time ◽

Structural And Functional Properties ◽

11S Globulin ◽

Oil Binding

The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

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New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

Molecules ◽

10.3390/molecules26144283 ◽

2021 ◽

Vol 26 (14) ◽

pp. 4283

Author(s):

Mengru Han ◽

Ke Dang ◽

Jiale Wang ◽

Licheng Gao ◽

Honglu Wang ◽

...

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Relative Crystallinity ◽

Proso Millet ◽

Structural And Functional Properties ◽

Food Applications ◽

New Type ◽

Processing Material ◽

Nutritional Benefits ◽

Resistant Starches

Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets’ starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets’ starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.

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Isolation, Structural and Functional Characterization of Jackfruit (Artocarpus heterophyllus Lam) Seed Proteins

The Agriculturists ◽

10.3329/agric.v18i1.49463 ◽

2020 ◽

Vol 18 (1) ◽

pp. 103-115

Author(s):

Fatema Akter ◽

M Amdadul Haque ◽

M Abdul Baqui

Keyword(s):

Functional Properties ◽

Functional Characterization ◽

Seed Proteins ◽

Protein Isolate ◽

Total Protein Content ◽

Foaming Properties ◽

Seed Flour ◽

Functional Features ◽

Α Helix ◽

Β Sheet

With increasing health awareness, the demand for concentrated proteins from plant sources has been rising for direct consumption or to use as an ingredient in food formulation. The characteristic information of any component is prerequisite for its efficient usage in food preparation. This study was undertaken to isolate the protein from jackfruit seeds and characterizing the physicochemical and functional properties of the isolated protein. The protein fraction from jackfruit seed flour was isolated using pH treatments and centrifugation process. The isolated protein was converted into powder form by a vacuum drying and grinding method. Total protein content in the isolate was determined by the Kjeldahl method. The functional properties such as solubility and gelling capacity and secondary structural elements of jackfruit seed protein isolate (JSPI) were studied. The crude JSPI contained 76.89% protein with 58.44% solubility in aquatic solvent. The conformational study by Fourier-transform infrared spectroscopy (FTIR) indicated that the β -sheet is the dominant secondary structure of JSPI that contained 50.28% β -sheet, 21.71% α -helix, 8.86% β -turn, and 19.15% unordered structure. The least gelation concentration of JSPI dissolved in 1.0 M NaCl solution was 12%. The pH of the solvent significantly affected the emulsifying and foaming properties (p<0.05). Based on the observed structural and functional features, JSPI has prospects to be used as a supplementary ingredient in future food formulations. The Agriculturists 2020; 18(1) 103-115

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Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0050 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Natalia del Carmen Espinosa-Murillo ◽

José Armando Ulloa ◽

Judith Esmeralda Urías-Silvas ◽

Petra Rosas-Ulloa ◽

José Carmen Ramírez-Ramírez ◽

...

Keyword(s):

Functional Properties ◽

Protein Solubility ◽

Protein Isolate ◽

Passion Fruit ◽

Foaming Properties ◽

Food Ingredient ◽

Passiflora Edulis ◽

Main Fraction ◽

Potential Use ◽

Physicochemical And Functional Properties

Abstract A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient.

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Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) by-Product Powders

Foods ◽

10.3390/foods10081908 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1908

Author(s):

Yasinta Zulaikha ◽

Shuai-Huei Yao ◽

Yu-Wei Chang

Keyword(s):

Functional Properties ◽

Principal Component ◽

Control Group ◽

Cooking Methods ◽

Scavenging Activity ◽

Food Ingredient ◽

Freeze Dried ◽

Dpph Scavenging Activity ◽

Dpph Scavenging ◽

Physicochemical And Functional Properties

This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from −1.26 to 1.06). Addition of tilapia by-product powders significantly (p < 0.05) increased the protein content of the original SB from 21.58 to 32.08% (SB + THP). Regarding DPPH scavenging activity, the control group showed the lowest activity, followed by SB + TDP and SB + THP with the highest activity (p < 0.05), with DPPH scavenging activity ranged from 12.40 to 26.04%. The baking process significantly (p < 0.05) increased the angiotensin converting enzyme (ACE) inhibitory activity of the SBs. In particular, the SB + THP group showed the highest activity (17.78%). All samples exhibited antibacterial activity against Staphylococcus aureus, and the SB + THP group showed the highest activity (15.08 ± 1.95 mm growth inhibition). Based on principal component analysis, four principal components (nutraceutical pigmentation, physical characteristics, nutrition value, and greater dehydration) were contributed towards the physicochemical and functional properties of the SBs. The overall results suggested that tilapia by-product powders can be potential ingredients for adding functional values to food products.

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Morphofunctional state of erythrocytes in benign obstructive jaundice

Grekov s Bulletin of Surgery ◽

10.24884/0042-4625-2017-176-4-22-26 ◽

2017 ◽

Vol 176 (4) ◽

pp. 22-26

Author(s):

R. A. Pakhomova ◽

Yu. S. Vinnik ◽

L. V. Kochetova ◽

Yu. S. Nagornov

Keyword(s):

Obstructive Jaundice ◽

Functional Properties ◽

Cell Transformation ◽

Control Group ◽

Red Cell ◽

Force Microscopy ◽

Horizontal Orientation ◽

Atomic Force ◽

Structural And Functional Properties ◽

Degree Of Severity

OBJECTIVE. Structural and functional properties of erythrocytes were researched in patients with benign obstructive jaundice of different degree of severity. MATERIAL AND METHODS. Patients (n =81) with obstructive jaundice of benign genesis were examined at the period from 2013 till 2016. The control group consisted of 29 healthy patients. The atomic-force microscopy of erythrocytes was applied in all patients in order to study structural and functional properties of erythrocytes. RESULTS. There was noted, that growth of bilirubin conсentration caused the increase of erythrocyte size. Binocave red blood cells acquired horizontal orientation in patients with B class of obstructive jaundice. Erythrocytes transformed to domed stomatocyte and their square increased, volume of red cells become twice more compared with normal state in patients with C class of obstructive jaundice. CONCLUSIONS. The degree of severity of obstructive jaundice caused red cell transformation. The binocave erythrocytes changed to the domed stomatocytes. This transformation significantly increased erythrocyte volume, the number of ruptures and their volume on bilipidic membrane layer.

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Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Foods ◽

10.3390/foods11010029 ◽

2021 ◽

Vol 11 (1) ◽

pp. 29

Author(s):

Shirang Wang ◽

Tengyu Wang ◽

Yue Sun ◽

Yingju Cui ◽

Guoping Yu ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Functional Properties ◽

Rice Bran ◽

High Hydrostatic Pressure ◽

Protein Hydrolysates ◽

Ftir Spectrum ◽

Size Exclusion ◽

Foaming Properties ◽

Rice Bran Protein ◽

Structural And Functional Properties

Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.

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