Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

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

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.v1i2.12 ◽

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

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.

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Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

10.21203/rs.3.rs-714516/v1 ◽

2021 ◽

Author(s):

Sirine Ben Slima ◽

Naourez Ktari ◽

Imen Trabelsi ◽

Aicha Chouikhi ◽

Amina Hzami ◽

...

Keyword(s):

Functional Properties ◽

Antioxidant Activities ◽

Control Sample ◽

High Water ◽

Water Soluble ◽

Lepidium Sativum ◽

Gravimetric Analysis ◽

Texture Profile ◽

Total Antioxidant ◽

Soluble Polysaccharide

Abstract A novel heteropolysaccharide, named Cress Water Soluble Polysaccharide (CWSP) was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml was equivalent to 116.34 µg acsorbic acid and 62.57%, respectively. CWSP were thermally stable and presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. CWSP was used for the production of cakes. The formulations samples were prepared with different levels of CWSP (0.1; 0.3 and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP proved to be a new alternative for improving the quality attributes and showed potent antioxidant activities on the shelf life during the storage of bakery foods.

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

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.2015267-73 ◽

2015 ◽

Vol 1 (2) ◽

pp. 67 ◽

Cited By ~ 3

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

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Effect of Extraction Method on Functional Properties of Dietary Fibre from Auricularia auricula

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.140.314 ◽

2011 ◽

Vol 140 ◽

pp. 314-318

Author(s):

Yong Jun Zhang ◽

Jie Min He ◽

Li Yun Zhu ◽

Hui Jin ◽

Jia Li

Keyword(s):

Functional Properties ◽

Dietary Fibre ◽

Extraction Method ◽

Crude Protein ◽

Binding Capacity ◽

Water Retention Capacity ◽

Retention Capacity ◽

Extraction Solvent ◽

Auricularia Auricula ◽

Water Holding

Extraction method by which auricularia auricula was treated affects the phytochemical composition and properties of the fibre-rich powders. Factor such as the solvent used was studied, and the significance of such changes was largely dependent on the alkali liquor. Among the auricularia auricula phytochemicals, crude protein, glucosamine, fat and carbohydrate were quantified. Crude protein ranged from 9.98% to 4.40%, and fat ranged from 2.51% to 3.71%, and carbohydrate ranged from 88.21% to91.66%, the content being affected by the solvent, in some cases. Dietary fibre (DF) from alkali liquor treatments had significantly higher amounts of glucosamine than samples extracted by water. The water-holding capacity (WHC), water retention capacity (WRC) and oil-binding capacity (OBC) of fibres from alkali liquor treatments were decreased by 51.4, 48.1, and-3.8%, respectively. The cation exchange capacities (CEC) was significantly lower from alkali liquor treatments, and CEC was only 0.02 meq/g fibres that decreased by 95.4%. The results showed that, in order to preserve the DF quality, the extraction solvent should be important. DF functional properties might be degraded or modified.

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Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

Current Nutrition & Food Science ◽

10.2174/1573401313666171004150447 ◽

2019 ◽

Vol 15 (3) ◽

pp. 228-233

Author(s):

Prabhavathi Supriya ◽

Kandikere R. Sridhar

Keyword(s):

Water Absorption ◽

Functional Properties ◽

Crude Protein ◽

Functional Foods ◽

Protein Solubility ◽

Calorific Value ◽

Absorption Capacity ◽

Total Lipids ◽

Crude Fibre ◽

Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

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Influence of Organic and Conventional Farming on Grain Yield and Protein Composition of Chickpea Genotypes

Agronomy ◽

10.3390/agronomy11020191 ◽

2021 ◽

Vol 11 (2) ◽

pp. 191

Author(s):

Michele Andrea De Santis ◽

Michele Rinaldi ◽

Valeria Menga ◽

Pasquale Codianni ◽

Luigia Giuzio ◽

...

Keyword(s):

Grain Yield ◽

Organic Farming ◽

Cropping Systems ◽

Negative Relationship ◽

Cropping System ◽

Protein Composition ◽

2S Albumin ◽

Sds Page ◽

Health Quality ◽

Water Holding

Chickpea is a key crop in sustainable cropping systems and for its nutritional value. Studies on agronomic and genetic influences on chickpea protein composition are missing. In order to obtain a deep insight into the genetic response of chickpeas to management in relation to agronomic and quality traits, a two-year field trial was carried out with eight chickpea genotypes under an organic and conventional cropping system. Protein composition was assessed by SDS-PAGE in relation to the main fractions (vicilin, convicilin, legumin, lectin, 2s-albumin). Crop response was highly influenced by year and presumably also by management, with a −50% decrease in grain yield under organic farming, mainly due to a reduction in seed number per m2. No effect of crop management was observed on protein content, despite significant differences in terms of protein composition. The ratio between the major globulins, 7s vicilin and 11s legumin, showed a negative relationship with grain yield and was found to be higher under organic farming. Among genotypes, black-seed Nero Senise was characterized by the highest productivity and water-holding capacity, associated with low lectin content. These findings highlight the importance of the choice of chickpea genotypes for cultivation under organic farming in relation to both agronomic performance and technological and health quality.

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Recent Advances and Applications of Bacterial Cellulose in Biomedicine

Polymers ◽

10.3390/polym13030412 ◽

2021 ◽

Vol 13 (3) ◽

pp. 412

Author(s):

Sam Swingler ◽

Abhishek Gupta ◽

Hazel Gibson ◽

Marek Kowalczuk ◽

Wayne Heaselgrave ◽

...

Keyword(s):

Bacterial Cellulose ◽

Biomedical Applications ◽

High Water ◽

Next Generation ◽

High Tensile Strength ◽

Ideal Candidate ◽

Chemical Purity ◽

High Level ◽

Water Holding ◽

Extracellular Polymer

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus, which has been shown to possess a multitude of properties, which makes it innately useful as a next-generation biopolymer. The structure of BC is comprised of glucose monomer units polymerised by cellulose synthase in β-1-4 glucan chains which form uniaxially orientated BC fibril bundles which measure 3–8 nm in diameter. BC is chemically identical to vegetal cellulose. However, when BC is compared with other natural or synthetic analogues, it shows a much higher performance in biomedical applications, potable treatment, nano-filters and functional applications. The main reason for this superiority is due to the high level of chemical purity, nano-fibrillar matrix and crystallinity. Upon using BC as a carrier or scaffold with other materials, unique and novel characteristics can be observed, which are all relatable to the features of BC. These properties, which include high tensile strength, high water holding capabilities and microfibrillar matrices, coupled with the overall physicochemical assets of bacterial cellulose makes it an ideal candidate for further scientific research into biopolymer development. This review thoroughly explores several areas in which BC is being investigated, ranging from biomedical applications to electronic applications, with a focus on the use as a next-generation wound dressing. The purpose of this review is to consolidate and discuss the most recent advancements in the applications of bacterial cellulose, primarily in biomedicine, but also in biotechnology.

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Effect of X-rays on structural, physicochemical and functional properties of gluten protein

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.07420 ◽

2021 ◽

Vol 24 ◽

Author(s):

Durga Chandra ◽

Ashish Dabade ◽

Gauri Damgude ◽

Chetali Malhotra

Keyword(s):

Functional Properties ◽

Water Solubility ◽

Stability Index ◽

Time Range ◽

Gluten Protein ◽

X Rays ◽

Net Charge ◽

Emulsification Activity ◽

X Ray ◽

Sds Page

Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.

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

Food Production, Processing and Nutrition ◽

10.1186/s43014-021-00076-8 ◽

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

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CONSTRUCTION, EXPRESSION AND PURIFICATION OF RECOMBINANT PRE-MATURE PEPTIDE OF PLANTARICIN F FROM Lactobacillus plantarum S34 IN Escherichia coli

Indonesian Journal of Agricultural Science ◽

10.21082/ijas.v16n1.2015.31-38 ◽

2015 ◽

Vol 16 (1) ◽

pp. 31

Author(s):

Kusdianawati Kusdianawati ◽

Apon Zaenal Mustopa ◽

Suharsono Suharsono ◽

Bugi Ratno Budiarto ◽

Fatimah Fatimah ◽

...

Keyword(s):

Escherichia Coli ◽

Lactobacillus Plantarum ◽

Proteolytic Enzymes ◽

Leader Peptide ◽

Human Consumption ◽

Mature Peptide ◽

Expression And Purification ◽

Food Preservative ◽

E Coli ◽

Sds Page

Plantaricin is one of bacteriocins that have the potential to be used as food preservative. Plantaricin is safe for human consumption because it can be easily degraded by proteolytic enzymes. The objective of this study was to express and purify recombinant pre-mature peptide of plantaricin F from Lactobacillus plantarum S34 in Escherichia coli. Plantaricin gene-specific primer was used to obtain pln F structural gene amplicon from L. plantarum S34. This amplicon was cloned in pET32a vector and expressed in E. coli BL21 (DE3) pLysS. Pre-mature plantaricin F peptide was expressed as Histagged-fusion protein and separated by Co2+-chelating affinity chromatography. L. plantarum S34-derived pre-mature plantaricin F peptide fused with thioredoxin-(His)6tag had successfully been expressed in E. coli BL21 (DE3) pLysS using pET32a as an expression vector. The fused recombinant pln F as pre-mature state expressed had a molecular mass of +24 kDa, meanwhile the fused recombinant that contained only the leader peptide of pln F appeared as +20 kDa based on SDS-PAGE separations. The optimal production of fused recombinant pln F as soluble fraction was obtained when culture condition was added with 0.5 mM of IPTG and incubated at 22°C for 5 hours (OD~1). Furthermore, the expression of fused recombinant pln F as its pre-mature peptide pointed out that the pln F’s leader peptide could be proteolytically cleaved by a system in heterologous cells. Overall, heterologous pln F production as pre-mature peptide fused with thioredoxin-(His)6tag had been well established. From this research, we expect plantaricin F can be expressed and purified in E. coli.

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