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Food Production, Processing and Nutrition 2021年第1期3卷 381-390页

作者： Na Thi Ty Ngo Fereidoon Shahidi Department of Biochemistry Memorial University of NewfoundlandA1B 3X9 St.John’sNLCanada

Camelina 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 ***-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of 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 *** water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein *** results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry.

关键词： Camelina seed Sophia seed Protein isolate functional properties Ultrasound treatment

functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

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Grain & Oil Science and Technology 2023年第1期6卷 43-57页

作者： Nafiya Qadir Idrees Ahmed Wani Department of Food Science and Technology University of KashmirHazratbalSrinagar 190006India

The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of *** rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished ***,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown *** rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished *** rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),*** capacity and emulsion stability were positively correlated with protein content of rice ***,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice *** present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

关键词： Polishing Rice flour functional properties Antioxidant activity In-vitro digestibility

functional properties of sesame (Sesamum indicum Linn) seed protein fractions

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Food Production, Processing and Nutrition 2021年第1期3卷 32-47页

作者： Atinuke O.Idowu Adeola M.Alashi Ifeanyi D.Nwachukwu Tayo N.Fagbemi Rotimi E.Aluko Department of Food Science and Technology College of Basic and Applied SciencesMountain Top UniversityKm12Lagos-Ibadan ExpresswayMakogi-ObaOgun StateNigeria Department of Food and Human Nutritional Sciences University of Manitoba190 Dysart RoadWinnipegMB R3T 2N2Canada Center for Nutrition&Healthy Lifestyles School of Public HealthLoma Linda University24951 North Circle DriveLoma LindaCA 92350USA Department of Food Science and Technology Federal University of TechnologyAkureP.M.B.704AkureNigeria Richardson Centre for functional Foods and Nutraceuticals University of Manitoba196 Innovation DriveWinnipegMB R3T 2N2Canada

This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food *** seed protein fractions were prepared according to their solubility:water-soluble(albumin),salt-soluble(globulin),alkaline-soluble(glutelin)and ethanol-soluble(prolamin).Globulin was the most abundant fraction,consisting of 91%protein,followed by glutelin,albumin and prolamin in decreasing ***-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed polypeptides of sizes≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19,85 and 100 *** had polypeptide sizes 20,40 and 100 *** albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the *** had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other *** holding capacity(g/g)reduced from 2.76(glutelin)to 1.35(prolamin)followed by 0.42(globulin)and 0.08(albumin).Oil holding capacity(g/g)reduced from:4.13(glutelin)to 2.57(globulin)and 1.56,1.50 for albumin and prolamin *** ability was stronger for prolamin and glutelin than albumin and globulin,while higher emulsion(p<0.05)quality was obtained for prolamin and albumin than for glutelin and globulin.

关键词： Sesame seed Protein fractions functional properties Foaming capacity SDS-PAGE

Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development

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Food Science and Human Wellness 2023年第5期12卷 1850-1860页

作者： Dan Li Mingjing Yao Yang Yang Bing Wang Dongjie Zhang Na Zhang College of Food Science Heilongjiang Bayi Agriculture UniversityDaqing 163319China Engineering Research Center of Processing and Utilization of Grain By-products Ministry of EducationDaqing 163319China Key Laboratory of Food Science and Engineering of Heilongjiang Province Harbin University of CommerceHarbin 150076China Shandong Provincial Key Laboratory of Food and Fermentation Engineering Shandong Food Ferment Industry Research&Design InstituteQilu University of Technology(Shandong Academy of Sciences)Jinan 250013China

It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage(EMS), middle milky stage(MMS), late milky stage(LMS), waxy ripe stage(WS)and ripening stage(RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.

关键词： Fresh edible rice Rice protein Protein structure functional properties

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Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein

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International Journal of Agricultural and Biological Engineering 2015年第4期8卷 116-123页

作者： Liu Lili Wang Huan Ren Guangyue Duan Xu Li Dan Yin Guangjun College of Food and Bioengineering Henan University of Science and TechnologyLuoyang 471023China

Egg white protein(EWP)was phosphorylated with Sodium Tripolyphosphate(STP)at pH *** drying and spray drying were used for drying purpose and the effects of these drying methods on the functional properties were *** functional properties of native and modified proteins were also *** results demonstrated that phosphorylation of EWP markedly improved its functional properties,and that it was more effective for the food *** freeze-dried STP-EWP powders were superior in terms of solubility,emulsion stability,water holding capacity,oil and water absorption capacity and heat gel strength than spray-dried STP-EWP *** results in viscosity showed no significant differences between freeze-dried and spray *** spray-dried powders were better in terms of foaming ability and foam stability than freeze-dried ***,the spray drying required the longest time to *** drying was found to be the best method in terms of production of modified EWP powders with superior functional properties.

关键词： freeze drying spray drying egg white protein phosphorylation functional properties

Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

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Grain & Oil Science and Technology 2024年第3期7卷 159-167页

作者： Meiyue Wang Guanhao Bu Yufei Xing Mengke Ren Yang Wang Yijing Xie College of Food Science and Engineering Henan University of TechnologyZhengzhou 450001China

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

关键词： Soy protein isolate Glycation Galactooligosaccharide functional properties Noodles

Effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7S)and glycinin(11S)

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Food Science and Human Wellness 2023年第3期12卷 895-902页

作者： Liying Ye Liangtao Lv Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu School of Public Health Health Science CenterShenzhen UniversityShenzhen 518060China School of Food Science and Technology South China University of TechnologyGuangzhou 510640China School of Basic Medical Science Health Science CenterShenzhen UniversityShenzhen 518060China

This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7 S)and glycinin(11 S).Oxidation complexes were determined using the lipid peroxidation *** properties were analyzed based on emulsifying and foaming *** potential allergenicity was evaluated by in vitro and in vivo *** results found that oxidation altered structures of the proteins and resulted in the formation of cross-linked protein *** emulsion and foaming properties of the proteins were improved after *** IgE-binding capacity of 7 S and11 S reduced after ***812 cell assays showed that both histamine and IL-4 release decreased after oxidation treatment.A mouse model showed that oxidation reduced the IgE,IgG,and IgG1 levels,as well as reduced histamine and mMCP-1 release in serum,which might suppress the allergic *** conclusion,the lipid peroxidation treatment likely causes changes to the functional properties of soybean,decreasing the potential allergenicity of 7 S and 11 S.

关键词： β-Conglycinin Glycinin Lipid peroxidation Allergenicity functional properties

Characterization,functional properties,and antioxidant activities of macromolecular extracts isolated from Pyropia yezoensis

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Journal of Oceanology and Limnology 2022年第1期40卷 273-283页

作者： Xiaoqing WANG Lihua GENG Yang YUE Ning WU Quanbin ZHANG Yongdong ZHOU Jing WANG CAS and Shandong Province Key Laboratory of Experimental Marine Biology Center for Ocean Mega-ScienceInstitute of OceanologyChinese Academy of SciencesQingdao 266071China Laboratory for Marine Biology and Biotechnology Pilot National Laboratory for Marine Science and Technology(Qingdao)Qingdao 266237China University of Chinese Academy of Sciences Beijing 100049China Jiangsu Dongshang Eslite Co.Ltd. Yancheng 224145China

Pyropia yezoensis is one of the most economical seaweed species in *** how to make full use of mature *** and exploring new ways to increase the value of its resources are important subjects of research for the development of the laver breeding *** this study,we provide a simple method to comprehensively extract the bioactive substances from *** characteristics,functional properties,and antioxidant activities of two types of biopolymer extract from *** were studied and analyzed *** on the characterization of water-soluble concentrate(WSC)and alkali-soluble concentrate(ASC),obtained via chemical analysis,including Fourier Transform Infrared Spectrometer(FT-IR)and Thermal Gravimetric Analyzer(TGA),and diff erential scanning calorimetry(DSC),they both had typical polysaccharide and protein characteristics and steady *** showed higher nitrogen solubility,water holding capacity,and foaming *** could not only be used as a protein supplement,but also performed well in improving the properties of foods in terms of water holding and *** emulsifying activity and oil-holding capacity of WSC were observed to be higher than those of ***,WSC has the potential to be used as an emulsifi ***,WSC and ASC have radical scavenging capacity in vitro,which broadens the direction of their application.

关键词： Pyropia yezoensis water-soluble concentrate alkali-soluble concentrate chemical composition functional properties

Application of Belgian endive(Cichorium intybus ***)dietary fiber concentrate to improve nutritional value and functional properties of plant-based burgers

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Food Bioscience 2022年第4期48卷 513-519页

作者： Anna Twarogowska Bart Van Droogenbroeck Ilse Fraeye Flanders Research Institute for Agriculture Fisheries and Food(ILVO)Technology and Food Science UnitBrusselsesteenweg 370BE-9090MelleBelgium Research Group for Technology and Quality of Animal Products Department M2SLeuven Food Science and Nutrition Research Centre(LFoRCe)KU Leuven Technology Campus GhentGebroeders De Smetstraat 19000GhentBelgium

Increasing consumer awareness of health and climate is being reflected in their dietary *** is reflected in the strong growth in the market for plant-based food,with plant-based burgers(PBB)being the most popular meat *** must be based on natural ingredients that increase nutritional value,improve technological properties,and create satisfying physical *** obtained from agri-food by-products can potentially meet all of these *** dietary fiber concentrate(DFC)produced from the forced roots of Belgian endive(Cichorium intybus ***)(by-product)has shown potential for application in *** soy protein with 5%and 10%of DFC from Belgian endive(DFC-BE)resulted in lower caloric value and sugar content and doubled dietary fiber concentration in the end product,enough to justify a“high fiber”nutrition claim(>6 g per 100 g).Baking properties such as baking yield,moisture retention,and dimeter reduction also *** of DFC-BE can also be used to regulate pH,color,texture profile,and sensory *** recipes must be adjusted to obtain the required results.

关键词： Belgian endive Cichorium intybus Plant-based food Dietary fiber concentrates functional properties

Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto

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Food Bioscience 2022年第6期50卷 902-910页

作者： Yan-Qiu Wang Jian-Dong Wang Zi-Hui Cai Han Huang Su Zhang Li-Na Fu Peng-Quan Zhao Xin-Yu Yan Yu-Jie Fu The College of Forestry Beijing Forestry University100083BeijingPR China College of Chemistry Chemical Engineering and Resource UtilizationNortheast Forestry University150040HarbinPR China

Rosa roxburghii juice is of increasing importance in recent years and has become a favorite fruit juice in the market due to its extremely high Vc ***,a large amount of pomace from juice process is usually treated as ***,the pomace still contains a lot of nutrients and has great reuse *** this study,the Rosa roxburghii pomace was fermented with Bacillus natto to develop a new healthy food ingredient rich in high quality dietary fiber(soluble dietary fiber,SDF).Under the optimal fermentation process conditions(inoculum concentration 4%,temperature 38.7℃,time 12 h,and pH 4.97),SDF content of *** pomace increased from 7.68%to 10.68%.SEM and FTIR analysis revealed that the fermentation can lead to degradation of cellulose and hemicellulose,resulting in the formation of more porous lax structure,the related functions such as water holding,oil holding,substance adsorption and cation exchange capacity were obviously *** addition,19 phytochemicals from *** pomace were quantified by UPLC-QqQ-MS/MS,which demonstrated the fruit pomace also could be used as a functional ingredient in food field.

关键词： Rosa roxburghii pomace Bacillus natto Fermentation Soluble dietary fiber functional properties