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. 

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

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

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

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.

Effects of Extraction Time on the Functional Properties of Silver Catfish (Pangasius sutchi) Skin Gelatin

2013 ◽  
Vol 10 (1) ◽  
pp. 65
Author(s):  
Normah Ismail ◽  
Najihah Shukor ◽  
Zainal Samicho
Keyword(s):  
Sodium Chloride ◽  
Functional Properties ◽  
Acetic Acid Solution ◽  
Water Holding Capacity ◽  
Extraction Time ◽  
Foaming Properties ◽  
Silver Catfish ◽  
Emulsifying Capacity ◽  
Water Holding ◽  
Pangasius Sutchi

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

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 Chicken skin gelatine as an alternative to pork and beef gelatines

10.5219/1022 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 224-233 ◽  
Author(s):  
Petr Mrázek ◽  
Pavel Mokrejš ◽  
Robert Gál ◽  
Jana Orsavová
Keyword(s):  
Functional Properties ◽  
Binding Capacity ◽  
Water Holding Capacity ◽  
Poultry Meat ◽  
Foaming Properties ◽  
Extraction Temperature ◽  
Chicken Skin ◽  
Foaming Capacity ◽  
Water Holding ◽  
By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

scholarly journals Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 207-215 ◽  
Author(s):  
N.R.A. Halim ◽  
Norizah Mhd Sarbon
Keyword(s):  
Functional Properties ◽  
Protein Hydrolysate ◽  
Binding Capacity ◽  
Foaming Properties ◽  
Protein Supplements ◽  
Fish Meat ◽  
Hydrophobic Amino Acids ◽  
Asian Swamp Eel ◽  
Water Holding ◽  
Oil Binding

Fish protein hydrolysates have good nutritional properties and thus can be obtained by treatment of fish meat with enzymes under controlled conditions. It is used for texturing, gelling, foaming, emulsification, protein supplements, flavor enhancers, and beverage stabilizers. The aims of this study were to prepare eel protein hydrolysate (EPH) prepared using Alcalase® enzyme and characterize its physicochemical properties. The structural, solubility, emulsifying and foaming properties, water holding and oil binding capacity of EPH were examined. Structural results obtained found that the presence of hydrophilic and hydrophobic amino acids together with the presence of aromatic groups. There were no significant differences (p>0.05) between EPH at different pH levels in solubility. However, in terms of emulsifying and foaming properties, EPH showed significant differences (p<0.05) at different pH levels, while water holding capacity showed significant differences (p<0.05) at different EPH concentrations. There were no significant differences (p>0.05) in the oil binding capacities of EPH at different concentrations. The functional properties possessed by EPH showed that it has potential as an emulsifier and stabilizer in food products, playing an important role in the food industry.

scholarly journals Effect of biocorrective supplements on functional and technological properties of complex food systems

2021 ◽  
Vol 17 (4) ◽  
pp. 15-23
Author(s):  
T. V. Alexeeva ◽  
E. S. Popov ◽  
L. A. Albycheva ◽  
Yu. O. Kalgina
Keyword(s):  
Food Systems ◽  
Binding Capacity ◽  
Food Supplement ◽  
Product Line ◽  
Homogeneous State ◽  
Technological Properties ◽  
Resource Saving ◽  
Emulsifying Capacity ◽  
Minced Meat ◽  
Water Holding

The article presents the results of studies on the effect of a bio-correcting food supplement on functional and technological properties of model liver-based pate systems. The supplement included components that are domestic resource-saving sources with predictable biopotential and consumer properties. The food-fortifying supplement was added to the model pate systems in the amount of 10–30%. The aim of the research is to study the effect of bio-correcting supplement on functional and technological properties of liver pate products. Technology of preparing model minced meat systems, along with traditional operations, included the stage of introducing a bio-correcting supplement into the cutter. It has been found that dry supplement components must be hydrated when used in the composition of pate recipes. The process of hydration of the enriching supplement was carried out with drinking water in the ratio of 1:2, and was stirred to a homogeneous state, then kept at the temperature of 19 ± 5°C for 10–15 minutes. That corresponded to the state of saturation of the system biopolymers with moisture and achievement of a pasty consistency, similar to that of pate masses. In the course of the research it was found that the model compositions had higher indicators of functional and technological properties compared with the control ones. The enriching additive in the composition of liver pate increased up to 30% compared with the samples prepared according to the traditional recipe: the moisture-binding capacity by 11–20%, the water-holding capacity by 20–25%, and the emulsifying capacity by 9–14%. The results obtained indicate the possibility of a targeted influence of the additive components on the functional and technological properties of liver pate. When a bio-correcting additive is included in liver pates, the pates get enriched with high-grade protein, vitamins, minerals and essential substances; organoleptic properties of finished products improve; calorie content of products reduces; functional, technological, structural and mechanical properties improve; the risk of broth-fat edema and moisture release from food products reduces; thermal losses decrease and the yield of finished products increases; a new product line of pates with high biopotential and consumer properties is obtained.

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