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.

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.

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

2011 ◽  
Vol 17 (2) ◽  
pp. 119-126 ◽  
Author(s):  
L. Chel-Guerrero ◽  
S. Gallegos-Tintoré ◽  
A. Martínez-Ayala ◽  
A. Castellanos-Ruelas ◽  
D. Betancur-Ancona
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Low Concentrations ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

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.

Effects of Ultrasonic Technology on Functional Properties of Peanut Proteins

2015 ◽  
Vol 1090 ◽  
pp. 117-122
Author(s):  
Yue Shao ◽  
Xiang Long Liu ◽  
Hong Shao ◽  
Yun Jiao Li
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Ultrasonic Waves ◽  
Peanut Protein ◽  
Foaming Ability ◽  
Ultrasonic Technology ◽  
Peanut Proteins ◽  
Water Holding ◽  
Emulsifying Ability

The functional properties of peanut protein were determined under different conditions of ultrasonic waves which are used for processing the solution of peanut protein powder. The functional properties of peanut protein were enhanced remarkably by ultrasonic waves. Processed by ultrasonic waves for20 min, foaming ability increases to 60% from 30%, and foam stability increases to 50% from 17%. Processed by ultrasonic waves for 15 min, emulsifying ability increases to 49.3% from 38.9% obviously, and emulsion stability increases to 100% from 91.4%.When the solution’s PH equals 4, foaming ability of peanut protein to be minimum. Foaming ability increases to 27.9% from 26.2% by ultrasonic waves. When the solution’s PH is from 6 to 10, emulsifying ability increases to 50.7% from 44.3% by ultrasonic waves. When the concentration of the solution of NaCl is 0.2mol/L~0.4mol/L, emulsifying ability increases to 45% from 38.4% by ultrasonic waves, but it will drop if we continue to increase the concentration of the solution of NaCl. Processed by ultrasonic waves for 6 min,oil absorption ability increases to 1.51 mL/g from 1.26 mL/g. Processed by ultrasonic waves for 8 min, the solubility of low concentration peanut protein solution (1g /100mL~2g/100mL) enhanced doubly, and the water holding capacity increases to 2.9% from 2.4%.

scholarly journals Some Functional Properties of Kafirin Extracted from a- High- Tannin Sorghum Cultivar

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Abd Elmoneim O. Elkhalifa ◽  
Sarah A. Ahmed ◽  
Sohair M. Ahmed
Keyword(s):  
G Protein ◽  
Functional Properties ◽  
Water Retention ◽  
Cold Water ◽  
Foam Stability ◽  
Water Holding Capacity ◽  
Emulsifying Activity ◽  
Alkaline Water ◽  
Sorghum Flour ◽  
Water Holding

Kafirin was extracted form a whole high tannins sorghum flour (Fetarita). Different functional properties of produced protein were studied and sorghum flour was used as a control. Results showed that the extracted kafirin has a significant low loose and packed bulk densities compared to the control sorghum flour. The porosity of the control (0.374 g/ml) significantly higher than the extracted kafirin (0.196 g/ml). The Carr index for the kafirin was 20.4%, while it was 39.2% for the sorghum flour Alkaline water retention, as well as water and oil holding capacity of the extracted protein were highly significant than the control, and the results showed that kafirin was highly viscous with a water holding capacity of 2.01 ml H2O/g protein, oil holding capacity of 2.10 ml oil/g protein. There is no significant differences between the emulsifying activity of the kafirin and the control, while the kafirin had high emulsifying stability than the control by 11%. No foam capacity and stability were observed for the control, while the kafirin showed 2.75% foam capacity with no foam stability reported. Results shows that the control sorghum flour took longer time (84.9 sec) to completely be wet in cold water than the extracted kafirin (25.0 sec). SEM results of the kafirin supports the development in functional properties.Keywords: Sorghum, Kafirin, Functional properties; SEM.

Effect of process variables on the functional properties of seven beef cuts

2008 ◽  
Vol 48 (7) ◽  
pp. 847
Author(s):  
M. M. Farouk ◽  
C. Podmore
Keyword(s):  
Electrical Stimulation ◽  
New Zealand ◽  
Functional Properties ◽  
Cold Storage ◽  
Emulsion Stability ◽  
Water Holding Capacity ◽  
The Other ◽  
Process Variables ◽  
Cull Cows ◽  
Water Holding

The effects of electrical stimulation, boning (hot or cold), storage (chilled or frozen) and meat cut type on the composition and functional properties of seven New Zealand export cuts (brisket, blade, bolar, inside round, knuckle, outside round and rump) from cull cows were investigated. Cut type, but not processing, affected lean composition (P < 0.001). Chilled cuts had a higher pH and water holding capacity, and a more stable colour relative to frozen cuts. The brisket, blade and rump had a higher water holding capacity compared with the other cuts. Cooked batters from chilled cuts had higher torsion stress, strain and emulsion stability compared with cooked batters from frozen cuts. Chilled bolars and outside rounds produced stronger and more cohesive gels, whereas chilled briskets produced the weakest and least cohesive gels. Cooked batter from electrically stimulated cuts had lower emulsion stability than that from unstimulated cuts. Data from the present study can be used to differentiate or group the seven cuts on the basis of their composition and functional properties in raw or cooked form for the purpose of adding value.

scholarly journals Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
Wenjun Ma ◽  
Baokun Qi ◽  
Rokayya Sami ◽  
Lianzhou Jiang ◽  
Yang Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Foam Stability ◽  
Soybean Protein ◽  
Water Holding Capacity ◽  
Hydrolysis Time ◽  
Soybean Proteins ◽  
Functional Changes ◽  
Water Holding

The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated. Three extrusion temperatures (60, 80, and 100°C) were used prior to enzymatic hydrolysis. The hydrolysis degrees, molecular weight profiles, solubilities, surface hydrophobicities, sulphydryl contents, disulfide bound, water holding capacity, emulsion, and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed. It shows that extrusion caused significant changes in the hydrophobicity, molecular weight distribution, solubility, surface hydrophobicity, emulsification activity, and stability of the protein. The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion. Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group. The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time. Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins. Extrusion improved the foam capacity but reduced the foam stability of the proteins. The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein, which may be further optimized for the development of new soy protein ingredient with desired functional properties.

scholarly journals PENGARUH pH EKSTRAKSI TERHADAP RENDEMEN, SIFAT FISIKO-KIMIA DAN FUNGSIONAL KONSENTRAT PROTEIN KACANG GUDE (Cajanus cajan (L.) Millsp.)

2018 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Hesti Pratiwi ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Pea Protein ◽  
Emulsion Capacity ◽  
Foaming Capacity ◽  
Water Holding

The purpose of this research are to know the effect of pH extraction on yield, physico-chemical and functional properties of pigeon pea protein concentrate, and also to know the appropriate pH extraction to obtain the best yield and properties of pigeon pea protein concentrate. The research was using Randomized Complete Design with pH extraction treatment which consist of five levels were 9; 9,5; 10; 10,5; and 11. The parameters were observed consist of yield, physical properties (lightness), chemical properties (protein and moisture), and protein’s functional properties (water holding capacity, oil holding capacity, emulsion capacity and stability, and foaming capacity and stability). The result showed that pH extraction gave a significant effect to protein and moisture, and gave very significant effect to yield, lightness (L), water holding capacity, oil holding capacity, emulsion capacity, emulsion stability, foaming capacity and foaming stability of pigeon pea protein concentrate. The best properties of protein concentrate was found at sample which treatment of pH 10 with a yield 17,29% (db), lightness (L) 18,84, protein 86,15% (db), moisture 7,96% (db), water holding capacity 1,96 ml H2O/g solid, oil holding capacity 2,62 ml oil/g solid, emulsion capacity 54,67%, emulsion stability 54,83%, foaming capacity 100%, and foaming stability 38,19%.

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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