Article
Food Science & Technology
Hongying Du, Jin Zhang, Siqi Wang, Anne Manyande, Jie Wang
Summary: High-intensity ultrasound treatment can alter the structure and properties of pumpkin-seed protein isolates, improving their solubility, foaming ability, and surface hydrophobicity. Ultrasound treatment can also decrease the active sulfhydryl content while increasing the total sulfhydryl content. Furthermore, ultrasound treatment significantly affects the chromaticity and turbidity of the protein isolates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Wang Chen, Yuhui Wang, Xin Lv, Guangshui Yu, Qiankun Wang, Haokun Li, Jialin Wang, Xiaodong Zhang, Quanlan Liu
Summary: This study investigated the properties of protein isolates and major protein fractions from common vetch seeds and found that they have high protein content and diverse components. The study also revealed that CVPI and CVAP have advantageous emulsifying and foaming properties, providing new insights for the development of protein-based foods using vetch protein resources.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Hong Wang, Frans W. J. van den Berg, Wei Zhang, Tomasz Pawel Czaja, Longteng Zhang, Birthe Moller Jespersen, Rene Lametsch
Summary: This study compares the physicochemical properties of high-moisture extrudates made from soy protein and pea protein at different temperatures. Higher temperatures result in more anisotropic structures and darker extrudates. Pea protein extrudates have more fibrous structures than soy protein extrudates at the same temperature. The textural and rheological properties of soy protein extrudates increase significantly with temperature. Compared to soy protein extrudates, pea protein extrudates show weaker shear thinning behavior and have less hardness, chewiness, and tensile strength.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jae Hoon Lee, Tae-Kyung Kim, Yun Jeong Kim, Min-Cheol Kang, Kyung-Mo Song, Bum-Keun Kim, Yun-Sang Choi
Summary: The structural, physicochemical, and biofunctional properties of edible insect protein isolates (EPIs) extracted from Protaetia brevitarsis larvae were investigated. The results showed that EPIs have a high total essential amino acid content and β-sheet is the major secondary protein structure. The EPI protein solution was highly soluble and electrically stable. Moreover, EPIs exhibited immune-enhancing properties by activating macrophages through the MAPK and NF-xB pathways.
Article
Chemistry, Applied
Dipak Das, Nisar A. Mir, Narender Kumar Chandla, Sukhcharn Singh
Summary: The study revealed significant effects of extraction pH and pH treatment on the characteristics of amaranth protein isolates. P1 sample exhibited superior properties compared to P2, P3, and P4 samples in terms of protein content, particle size, solubility, emulsifying capacity, foaming properties, and gelation characteristics. Additionally, APIs obtained at extraction pH 9 (P1) showed better thermal properties than the other three samples.
Article
Food Science & Technology
Miaomiao Cheng, Ya'nan Li, Xiaohu Luo, Zhengxing Chen, Ren Wang, Tao Wang, Wei Feng, Hao Zhang, Jian He, Cheng Li
Summary: Dynamic high-pressure microfluidization (DHPM) treatment improves the functional properties of oat protein isolate (OPI), including particle size reduction, increased surface hydrophobicity, altered secondary structures, and enhanced functional performance.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Haining Xu, Jiayin Pan, Mokhtar Dabbour, Benjamin Kumah Mintah, Wen Chen, Fan Yang, Zhaoli Zhang, Yu Cheng, Chunhua Dai, Ronghai He, Haile Ma
Summary: In this study, pH shift and heating treatments were used to improve the solubility of silkworm pupa protein isolates (SPPI) and reduce the content of lysinoalanine (LAL). The results showed that alkaline pH shift + heat treatment had a greater effect on improving solubility compared to acidic pH shift + heat treatment, and it also reduced the LAL content. These findings provide fundamental information for the development and application of SPPI in the food industry.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
M. C. Cortez-Trejo, S. Mendoza, G. Loarca-Pina, J. D. Figueroa-Cardenas
Summary: In this study, four protein isolates were structurally characterized under different pH conditions and their compatibility behavior with xanthan gum in aqueous medium was described. The results showed that the protein isolates exhibited similar secondary structures under certain pH conditions and formed gels without the need for heating or crosslinking agents under specific conditions, driven by electrostatic and intermolecular interactions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Atiyeh Heidary, Nafiseh Soltanizadeh
Summary: The aim of this study was to investigate the effects of high-pressure homogenization (HPH) on the functional, physicochemical, and structural properties of gelatin. The results showed that HPH could destroy hydrogen bonds and lead to protein unfolding. The microstructure of gelatin gel was altered, and the emulsifying and foaming properties of gelatin were improved after HPH treatment.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Yajing Yang, Qiongling Chen, Qingshan Liu, Xiaowen Wang, Wenbin Bai, Zhenjia Chen, Antonella Pasqualone
Summary: The physicochemical attributes of kafirin derived from Jin Nuo 3 sorghum were altered after undergoing high-hydrostatic-pressure (HHP) treatment. The treatment led to a decrease in protein solubility and increased polarity within the amino acid microenvironment. The specific surface area and particle size also increased, while the zeta-potential value decreased. This treatment enhanced thermal stability and induced a more ordered secondary structure in kafirin.
Article
Chemistry, Applied
Yongli Jiang, Yifan Zhu, Yuanrong Zheng, Zhenmin Liu, Yu Zhong, Yun Deng, Yanyun Zhao
Summary: The protein isolates extracted from Tenebrio molitor larvae using salt-assisted methods showed improved functional properties such as higher protein solubility, emulsion activity, and foaming capacity. Salting-in-AEAP and salting-out-AEAP procedures had minimal effects on the physicochemical properties of TPIs.
Article
Acoustics
Lan Luo, Zhi Yang, Haifeng Wang, Muthupandian Ashokkumar, Yacine Hemar
Summary: In this study, the impacts of sonication and high hydrostatic pressure (HHP) treatments on quinoa protein isolate (QPI) were investigated. The results showed that sonication treatment increased the solubility and reduced the particle size of QPI, while HHP treatment had a minor effect. Additionally, sonication treatment caused protein unfolding, while HHP treatment facilitated the formation of aggregates and reassociation of structures.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Eun Hee Yoo, Chang Woo Kwon, Seung Jun Choi
Summary: The impacts of dynamic high-pressure pretreatment and post-treatment on whey protein isolate aggregates formed by thermal treatment were investigated. The results showed that DHP pretreatment and post-treatment can modulate the size, conformational parameters, and emulsifying activity of the protein aggregates.
Article
Chemistry, Applied
Lixin Kang, Qiufang Liang, Huanxin Chen, Qiusuo Zhou, Zhuzhong Chi, Arif Rashid, Haile Ma, Xiaofeng Ren
Summary: This study developed two novel food packaging films, Op/Pul and Nis@Op/Pul films, with improved properties by ultrasound treatment. The ultrasound treatment enhanced the mechanical, structural, and physicochemical properties of the films. The Nis@Op/Pul film prepared by ultrasound treatment effectively prolonged the shelf life of fresh strawberries.
Article
Chemistry, Applied
Songgang Xia, Shuo Shen, Jian Song, Ku Li, Xianwu Qin, Xiaoming Jiang, Changhu Xue, Yong Xue
Summary: This study investigates the use of yeast and soy protein at different ratios to produce meat analogues. The results show that the addition of yeast protein improves the color and texture of the analogues. Furthermore, yeast protein increases the water content and structural properties of the analogues, but reduces their thermal stability.
Article
Chemistry, Applied
Carlos A. Manassero, Sergio R. Vaudagna, Maria Cristina Anon, Francisco Speroni
FOOD HYDROCOLLOIDS
(2015)
Article
Food Science & Technology
Carlos A. Manassero, Sergio R. Vaudagna, Ana Maria Sancho, Maria Cristina Anon, Francisco Speroni
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2016)
Article
Food Science & Technology
F. Peyrano, F. Speroni, M. V. Avanza
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2016)
Article
Food Science & Technology
Felicitas Peyrano, Marie de Lamballerie, Maria Victoria Avanza, Francisco Speroni
Article
Food Science & Technology
Carlos A. Manassero, Elisabeth David-Briand, Sergio R. Vaudagna, Marc Anton, Francisco Speroni
FOOD AND BIOPROCESS TECHNOLOGY
(2018)
Article
Food Science & Technology
Carlos A. Manassero, Valerie Beaumal, Sergio R. Vaudagna, Francisco Speroni, Marc Anton
FOOD AND BIOPROCESS TECHNOLOGY
(2018)
Article
Chemistry, Applied
F. Speroni, M. C. Anon
FOOD HYDROCOLLOIDS
(2013)
Article
Chemistry, Applied
Ayelen A. Hugo, Pablo F. Perez, Maria Cristina Anon, Francisco Speroni
FOOD HYDROCOLLOIDS
(2014)
Article
Food Science & Technology
F. Speroni, N. Szerman, S. R. Vaudagna
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2014)
Article
Food Science & Technology
Lucia Piccini, Adriana Scilingo, Francisco Speroni
Article
Food Science & Technology
Carlos A. Manassero, Francisco Speroni, Sergio R. Vaudagna
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Felicitas Peyrano, Marie de Lamballerie, Francisco Speroni, Maria Victoria Avanza
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Felicitas Peyrano, Marie de Lamballerie, Maria Victoria Avanza, Francisco Speroni
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Felicitas Peyrano, Marie de Lamballerie, Maria Victoria Avanza, Francisco Speroni
Summary: The presence of calcium ions can promote the formation of cowpea protein gels at low protein content, and different temperatures and pressures have varying effects on the role of calcium ions in complete protein denaturation. The type of treatment method (heating vs. high hydrostatic pressure treatment) also influences the properties of the gels.
FOOD HYDROCOLLOIDS
(2022)
