Functional Characters of Corn Steeping Water Protein Concentrate

2013 ◽  
Vol 647 ◽  
pp. 607-611
Author(s):  
Xi Qun Zheng ◽  
Jing Jing Lu ◽  
Xiao Lan Liu ◽  
Zhi Sheng Liu
Keyword(s):  
Protein Concentration ◽  
Soybean Protein ◽  
Sucrose Concentration ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Protein Concentrate ◽  
Foaming Property ◽  
Nacl Concentration ◽  
Emulsifying Capacity ◽  
Better Than

The functional properties of corn steeping water protein concentrated (CSWPC) were investigated, and compared with soybean protein isolated (SPI). The results showed that the emulsifying capacity and viscosity of CSWPC were slightly lower than that of SPI, but the emulsifying stability, foaming property, foaming stability, gelatinization and oil absorption of CSWPC were better than that of SPI. The CSWPC showed better emulsifying capacity and stability at protein concentration of 1-3%、NaCl concentration of 0.15-0.3mol/L under alkali environment. The gelatinization of CSWPC got better with the increase of concentration of CSWPC. The foaming property was increased with the increase of sucrose concentration, but the foaming stability was decreased with the increase of sucrose concentration. The oil absorption capacity was increased slightly with the increase of temperature.

Research on Proteinous Adhesive Made of Protein Isolated from Crayfish Shell Waste

2013 ◽  
Vol 815 ◽  
pp. 299-304 ◽  
Author(s):  
Xi Rong Zhao
Keyword(s):  
Protein Concentration ◽  
Water Resistance ◽  
Protein Solubility ◽  
Extraction Procedure ◽  
Extraction Temperature ◽  
Protein Concentrate ◽  
Ph Values ◽  
Nacl Concentration ◽  
Shell Waste ◽  
Extractable Protein

Defatted crayfish shell waste (CSW) was prepared by the removal of extractable fat with cyclohexane. CSW was pretreated by benzoic acid and demineralized by acids. Proteins in the pretreated CSW were extracted with NaOH and 0-4% NaCl concentrations with 0.05% CaCl2 at pH 5.5-6.6 for 1 h at 50°C. By using the salt extraction procedure, CSW protein concentrate (29 g) was obtained from pretreated CSW (100 g). Recovery of protein was dependent on the extraction temperature employed; recovery values ranged from 33.2 to 51.4%. At 4% NaCl concentration, CaCl2 increased protein solubility by 30%, compared to the control. The adhesiveness of saltextractable protein at various pH values ranging from 5.0 to 9.0 was investigated. At pH 6.0-8.0, adhesiveness of salt-extractable protein showed the highest value (78.2 kg). The adhesiveness increased linearly as the salt-extractable protein concentration increased up to 24% with respect to temperature for salt-extractable protein adhesiveness, the greatest adhesiveness was in the range of 70 to 90. Improved adhesiveness and water resistance were observed with 0.05% glutaraldehyde treatment.

scholarly journals Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

2021 ◽  
Vol 24 ◽  
Author(s):  
Janice Ribeiro Lima ◽  
Ídila Maria da Silva Araújo ◽  
Cláudia Oliveira Pinto ◽  
Mayara Lima Goiana ◽  
Maria do Carmo Passos Rodrigues ◽  
...  
Keyword(s):  
Soybean Protein ◽  
Industrial Process ◽  
Absorption Capacity ◽  
Purchase Intent ◽  
Protein Concentrate ◽  
Cashew Nut ◽  
Foaming Capacity ◽  
Low Solubility ◽  
By Products ◽  
Kernel Protein

Abstract Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

Physico-Chemical Characteristics of Sapota (Chikoo) Powder based Value Added Pasta Product using Semolina (Suji) and Maida

2020 ◽  
Vol 7 (04) ◽  
Author(s):  
SATYA NARAYAN SINGH ◽  
RAJESH G BURBADE ◽  
HITESH SANCHAVAT ◽  
P S PANDIT
Keyword(s):  
Bulk Density ◽  
Crude Protein ◽  
Water Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Minimum Value ◽  
Maximum Value ◽  
Physico Chemical ◽  
Specific Length

The cereals of today are more nutritious and healthful than ever before. Cereals processing is one of the oldest and the most essential part of all food technologies. Pasta products and noodles have been staple foods since ancient times in many countries all over the world. In this study pasta formulation was substituted with blending sapota powder in different proportions (4 levels i.e. 0%, 10%, 20%, 30%) into semolina and maida flour separately. Pasta products were prepared using eight different formulations and adding water (approximately 31% of total weight) in DOLLY pasta extruder machine. All the samples were evaluated for physical properties: specific length (mm/g), bulk density (kg/m3), specific density (kg/m3) and porosity (%); functional properties: water absorption index (%), water solubility index (%) and oil absorption capacity (ml/g) and nutritional compositions: moisture (%), crude protein (%), fat (%) and carbohydrate (%). Highest specific length 36.20 mm/g was observed for T5 treatment, low bulk density 368.10 kg/m3 was observed for T5 and highest porosity 9.24% was found for T1 treatment. The maximum WAI, WSI values 325.83%, 17.33% respectively was observed for T1 treatment and minimum value of oil absorption capacity 1.06 ml/g for T8 treatment. The moisture content of dried pasta products was found in the range of 6 to 7%. The maximum value of crude protein 13.07% was found for T5 and minimum value 8.81% for T4 treatments. The fat contents were varied from 1.02% to 1.28 %. The maximum value of carbohydrate was 76.20% for T1 and minimum value 65.41% for T8.

scholarly journals Highly efficient reusable superhydrophobic sponge prepared by a facile, simple and cost effective biomimetic bonding method for oil absorption

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Jiaqi Wang ◽  
Yan Chen ◽  
Qinyao Xu ◽  
Miaomiao Cai ◽  
Qian Shi ◽  
...  
Keyword(s):  
Environmentally Friendly ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Water Contact ◽  
Water Separation ◽  
Highly Efficient ◽  
Study Results ◽  
Different Types ◽  
Modification Method ◽  
Bonding Method

AbstractSuperhydrophobic sponges have considerable potential for oil/water separation. Most of the methods used for superhydrophobic modification of sponges require toxic or harmful solvents, which have the drawbacks of hazardous to environment, expensive, and complex to utilize. Moreover, the hydrophobic layer on the surface of sponge is often easily destroyed. In this paper, a highly efficient superhydrophobic sponge with excellent reusability was developed by using a facile, simple and environmentally friendly dopamine biomimetic bonding method. Different types of sponges, such as melamine, polyethylene or polyurethane sponge wastes, were used as raw materials to prepare superhydrophobic sponges, which possess the advantages of inexpensive and abundant. The effects of different dopamine polymerization time and different hydrophobic agent dosage on the hydrophobicity and oil absorption capacity of melamine sponges were optimized. The study results showed that the water contact angle of the superhydrophobic sponge could reach 153° with excellent organic solvent absorption capacity of 165.9 g/g. Furthermore, the superhydrophobic sponge retained approximately 92.1% of its initial absorption capacity after 35 reutilization cycles. More importantly, the dopamine biomimetic bonding superhydrophobic modification method can be used for different types of sponges. Therefore, a universally applicable, facile, simple and environmentally friendly superhydrophobic modification method for sponges was developed.

scholarly journals A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

2005 ◽  
Vol 88 (4) ◽  
pp. 1217-1222 ◽  
Author(s):  
Wei-Nong Zhang ◽  
Da-Chuan Liu
Keyword(s):  
Aqueous Ethanol ◽  
Protein Denaturation ◽  
Soybean Protein ◽  
Soy Flour ◽  
Solvent Recovery ◽  
Protein Concentrate ◽  
New Process ◽  
Full Fat Soy Flour ◽  
Soybean Protein Concentrate ◽  
Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

Nitrogen form, time and rate of application, and nitrification inhibitor effects on crop production

2014 ◽  
Vol 94 (2) ◽  
pp. 425-432 ◽  
Author(s):  
R. E. Karamanos ◽  
K. Hanson ◽  
F. C. Stevenson
Keyword(s):  
Crop Production ◽  
Protein Concentration ◽  
Wheat Yield ◽  
Nitrification Inhibitor ◽  
N Fertilizer ◽  
Nitrogen Form ◽  
Anhydrous Ammonia ◽  
N Concentration ◽  
Fertilizer Rates ◽  
Better Than

Karamanos, R., Hanson, K. and Stevenson, F. C. 2014. Nitrogen form, time and rate of application, and nitrification inhibitor effects on crop production. Can. J. Plant Sci. 94: 425–432. Nitrogen management options for anhydrous ammonia (NH3) and urea were compared in a barley–wheat–canola–wheat cropping sequence (2007–2010) at Watrous and Lake Lenore, SK. The treatment design included a factorial arrangement of N fertilizer form (NH3versus urea), nitrification inhibitor application, time of N application (mid-September, mid- to late October, and spring) and four N fertilizer rates (0, 40, 80 and 120 kg ha−1). Anhydrous ammonia applications at 40 kg N ha−1in 2008 (fall) and in 2010 (all times of application) resulted in wheat yield reductions relative to the same applications for urea. For wheat years, yield was reduced for both fall versus spring N fertilizer applications, when no nitrification inhibitor was applied and the inclusion of nitrification inhibitor maintained wheat yield at similar levels across all times of N fertilizer applications, regardless of form. Protein concentration was approximately 2 g kg−1greater with urea compared with NH3at both sites in 2008 and only at Watrous in 2010. Also, early versus late fall N fertilizer applications consistently increased N concentration of grain only for the 40 and/or 80 kg N ha−1rates. Effects of nitrification inhibitor on N concentration were not frequent and appeared to be minimal. Urea had greater agronomic efficiency (AE) than NH3at the lower N fertilizer rates. The nitrification inhibitor had a positive effect on wheat AE only for early fall N fertilizer applications. It can be concluded that for maximum yields NH3or urea will be suitable if applied at rates of 80 kg N ha−1and greater. If N fertilizer is applied at 40 kg N ha−1, especially in fall without inhibitor, urea is better. In terms of protein concentration for wheat, urea seemed to better than NH3and fall was better than spring application.

Comparative studies of the physicochemical and functional properties of sweet potato (Ipomoea batatas L.) flour

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 145-152
Author(s):  
M. Hasmadi ◽  
M. Merlynda ◽  
A.H. Mansoor ◽  
I. Salwa ◽  
M.K. Zainol ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Functional Properties ◽  
Ipomoea Batatas ◽  
Absorption Capacity ◽  
Oil Absorption ◽  
Potato Flour ◽  
Foaming Capacity ◽  
Sweet Potato Flour ◽  
Physicochemical And Functional Properties ◽  
Dietary Fibre Content

This study aimed to determine the proximate compositions and functional properties of sweet potato flour from different varieties cultivated in Sabah, Malaysia, namely Jepun, Kairot and Kaladi. The results showed that the moisture content of all flour samples was below 14%. The fat and protein content of Jepun sweet potato variety were significantly different (p<0.05) as compared with Kairot and Kaladi sweet potato varieties. The ash and dietary fibre content of Kairot sweet potato flour were higher (p<0.05) compared to Jepun and Kaladi flours. In addition, Kaladi sweet potato had the highest carbohydrate content (82%). There were significant differences (p<0.05) in the values of L*, a* and b* for all sweet potato flours. The Jepun sweet potato flour had the highest foaming capacity, water absorption capacity, oil absorption capacity, swelling power and viscosity. Rapid Visco analyser revealed that significant differences were observed for pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity. The gelatinisation properties showed that Kairot sweet potato flour had the highest onset temperature, conclusion temperature and enthalpy while Kaladi sweet potato flour had the highest peak temperature.

DIFFERENTIAL EFFECT OF SALINITY ON GROWTH, NUTRIENT CONCENTRATION AND CHLOROPHYLL IN SUGARCANE VARIETIES MEX 69-290 AND CP 72-2086

Agrociencia ◽  
2021 ◽  
Vol 55 (7) ◽  
pp. 597-610
Author(s):  
Odón Castañeda Castro ◽  
Miriam Cristina Pastelín Solano ◽  
Libia Iris Trejo Téllez ◽  
Eduardo Ariel Solano Pastelín ◽  
Fernando Carlos Gómez Merino
Keyword(s):  
Plant Height ◽  
Plant Performance ◽  
Saccharum Spp ◽  
Sugarcane Varieties ◽  
Randomized Design ◽  
Affected Plant ◽  
Nacl Concentration ◽  
Irrigation Solution ◽  
Completely Randomized Design ◽  
Better Than

Sugarcane (Saccharum spp. hybrids) is moderately sensitive to salinity and the effects on plant performance vary according to stress level and genotype. This study aimed to evaluate the effect of salt stress induced by application of different NaCl levels in the irrigation solution on plant height, indirect index of chlorophylls (SPAD), and macronutrients concentration (N, P, K, Ca, Mg and S) and Na in leaves of two sugarcane varieties: CP 72-2086 and Mex 69-290. The experiment was set in a completely randomized design with a 2×5 factorial arrangement. The study factors were sugarcane variety (CP 72-2086 and Mex 69-290) and NaCl concentration (0.0, 71.8, 143.6, 215.4 and  282.7 mM NaCl). Salinity as a single factor negatively affected plant height, SPAD units and N and P concentration in leaves; Ca concentrations increased, while K, Mg and S remained unaffected by the tested NaCl levels. Mex 69-290 grew higher and concentrated greater levels of N and K. Interactions of factors showed that salinity reduced growth in both varieties, but this reduction was more pronounced in CP 72-2086. SPAD units were also significantly reduced by salinity in both varieties. Concentrations of N and P in leaves decreased in both varieties in response to NaCl, while those of K and Ca increased in Mex 69-290. Concentration of Na was higher in Mex 69-290 which exhibited better performance than CP 72-2086. Sodium concentrations in leaves increased in direct relation to the tested NaCl concentrations. Mex 69-290 reached higher concentrations of Na in leave tissues but displayed better health than CP 72-2086. Thus, the variety Mex 69-290 showed more efficient Na-tolerance mechanisms related to Ca and K concentrations, and an indirect chlorophyll index better than CP 72-2086.

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