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

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.

Application of Pomegranate Rind Extract for Improvement of Functional Properties of Various Materials—A Critical Review

Pomegranate rind is abundantly available as a waste material. Pomegranate Rind Extract (PRE) can be applied to cotton fabrics for its natural colours, as a mordanting agent and also for imparting certain functional properties such as fire retardancy and antimicrobial properties. This paper reviews the feasibility of Pomegranate Rind Extract to improve the functional properties of cellulosic fabrics. Studies show that varying concentrations and higher temperatures that were used to apply the extract on the fabric, resulted in enhanced functional properties. At a particular concentration, the treated fabric showed a 15 times lower burning rate in comparison with the control fabric. Also, antimicrobial efficacy has been observed against Gram-positive and Gram-negative bacteria. Due to the natural colouring material, it can be used as a natural dye on cotton material. The fire retardancy of pomegranate rind extract was tested on jute material under varying alkalinity. Research has indicated that pomegranate rind extract could be used to dye polyamide as well. The rubbing and wash fastness of the finished fabrics is good. The light fastness was fair, and its antibacterial efficiency against tested bacteria was good.

Amino Acid Composition and Functional Properties of Giant Red Sea Cucumber (Parastichopus californicus) Collagen Hydrolysates

Giant red sea cucumber (Parastichopus californicus) is an under-utilized species due to its high tendency to autolysis.The aim of this study was to evaluate the functional properties of collagen hydrolysates from this species.The degree of hydrolysis (DH),amino acid composition,SDS-PAGE,emulsion activity index (EAI),emulsion stability index (ESI),foam expansion (FE),and foam stability (FS) of hydrolysates were investigated.The effects of pH on the EAI,ESI FE and FS of hydrolysates were also inves-tigated.The results indicated that the β and α1 chains of the collagen were effectively hydrolyzed by trypsin at 50℃ with an En-zyme/Substrate (E/S) ration of 1:20 (w:w).The DH of collagen was up to 17.3% after 3 h hydrolysis with trypsin.The hydrolysates had a molecular weight distribution of 1.1 17 kDa,and were abundant in glycine (Gly),proline (Pro),glutamic acid (Glu),alanine (Ala) and hydroxyproline (Hyp) residues.The hydrolysates were fractionated into three fractions (< 3 kDa,3 10 kDa,and > 10 kDa),and the fraction of 3 10 kDa exhibited a higher EAI value than the fraction of > 10 kDa (P<0.05).The fraction of > 10 kDa had higher FE and FS values than other fractions (P<0.05).The pH had an important effect on the EAI,ESI,FE and FS.All the fractions showed undesirable emulsion and forming properties at pH 4.0.Under pH 7.0 and pH 10.0,the 3 10 kDa fraction showed higher EAI value and the fraction of > 10 kDa showed higher FE value,respectively.They are hoped to be utilized as functional ingredients in food and nutraceutical industries.

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

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.

Pectin fractions extracted sequentially from Cerasus humilis:Their compositions,structures,functional properties and antioxidant activities

Three pectin fractions(water-soluble fraction(WSF),chelator-soluble fraction(CSF),and sodium carbonatesoluble fraction(NSF))were obtained from Chinese dwarf cherry(Cerasus humilis)fruits.All of them were branched low methoxylated pectins with an amorphous or partially nanocrystalline nature and eight neutral monosaccharides(arabinose and galactose were most abundant).WSF,CSF and NSF had a degree of methylation(DM)of 35.82%,14.85%and 7.13%,uronic acid(UA)content of 76.02%,83.71%and 69.01%,and total protein content of 2.4%,2.1%and 8.8%,respectively.Their molecular weights were 340.31,330.16 and 141.31 kg/mol,respectively(analyzed by gel permeation chromatography(GPC)).WSF,CSF and NSF exhibited good rheological,thermal,emulsifying,emulsion-stabilizing,water-adsorbing,oil-binding,cholesterol-binding and antioxidant properties.NSF had the highest emulsifying,emulsion stabilizing,water-/oil-/cholesterol-binding and antioxidant capacities,followed by CSF.NSF had the highest viscosity(406.77 m Pa·s),flowability,and resistance to heat-induced changes/damage,which may be related to its lowest polydispersity index,DM and UA content and highest protein content.The three pectin fractions with desirable characteristics can be used as food additives/ingredients and dietary supplements.

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

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 Kashmir.Brown 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 flours.However,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 counterparts.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 counterparts.Among 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%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.

Phytochemical, anti nutrient, invitro-protein digestibility and functional properties of (Balanites aegyptiaca (L.) Delile) Aduwa protein meals, Protein Concentrate and Isolate

Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.

The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.

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

Pyropia yezoensis is one of the most economical seaweed species in China.Determining how to make full use of mature P.yezoensis and exploring new ways to increase the value of its resources are important subjects of research for the development of the laver breeding industry.In this study,we provide a simple method to comprehensively extract the bioactive substances from P.yezoensis.The characteristics,functional properties,and antioxidant activities of two types of biopolymer extract from P.yezoensis were studied and analyzed relatively.Based 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 composition.ASC showed higher nitrogen solubility,water holding capacity,and foaming ability.ASC 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 fat-absorption.The emulsifying activity and oil-holding capacity of WSC were observed to be higher than those of ASC.Thus,WSC has the potential to be used as an emulsifi er.Surprisingly,WSC and ASC have radical scavenging capacity in vitro,which broadens the direction of their application.

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

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 method.Functional properties were analyzed based on emulsifying and foaming properties.The potential allergenicity was evaluated by in vitro and in vivo methods.The results found that oxidation altered structures of the proteins and resulted in the formation of cross-linked protein polymers.The emulsion and foaming properties of the proteins were improved after oxidation.The IgE-binding capacity of 7 S and11 S reduced after oxidation.KU812 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 reaction.In conclusion,the lipid peroxidation treatment likely causes changes to the functional properties of soybean,decreasing the potential allergenicity of 7 S and 11 S.

Chemical and Functional Properties of Full Fat and Defatted White Melon （Cucumeropsis mannii） Seed Flours

Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.

Comparison of Chemical and Functional Properties of Stevia rebaudiana(Bertoni)Varieties Cultivated in Mexican Southeast

The leaf powders from two varieties of Stevia rebaudiana (Bertoni) cultivated in Yucatan, Mexico were analyzed for their proximate composition, dietary fiber composition and functional properties. The leaf powders were a good source of carbohydrates (64.06%-67.98%), protein (12.11%-15.05%), and crudefiber (5.92%-9.52%). Total dietary fiber content in the S. rebaudiana leaf powders were 28.61 (Morita II) and 29.12 (Criolla) g/100g sample, with most of this content represented by insoluble dietary fiber 87.79% (Morita II) and 70.02% (Criolla). Neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were higher in Criolla (19.29%, 17.77%, 8.98%) than Morita II variety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose were higher in Morita II (3.96%, 11.78%) than criolla variety (1.51%, 8.79%). Functional properties of leaf powder from Morita II and Criolla were, water-holding capacity (2.87-4.07 g/g sample), oil-holding capacity (6.49-6.79 g/g sample), water-absorption capacity (3.41-3.44 g/g sample), water-adsorption capacity (0.25-0.28 g/g sample), and organic molecule absorption capacity (1.13-1.81 g/g sample). These suggest that S. rebaudiana (Bertoni) leaf powders may be used as dietary supplement or as food additive.

Effect of Texture on the Grain-Size-Dependent Functional Properties of NiTi Shape Memory Alloys and Texture Gradient Design:A Phase Field Study

Texture is inevitably introduced during the manufacturing of most NiTi shape memory alloys(SMAs),and the textured nanocrystalline NiTi has been extensively employed in engineering.However,the effect of texture,and the joint effect of grain size(GS)and texture on the functional properties of NiTi SMAs and the corresponding microscopic mechanisms have not been clearly understood yet.In this work,based on the phase field method,the effect of texture on the GS-dependent functional properties of NiTi SMAs,including super-elasticity(SE),one-way shape memory effect(OWSME),and stress-assisted two-way shape memory effect(SATWSME),is investigated,and the corresponding microscopic mechanisms are revealed.Moreover,the samples with discrete geometrical gradients and/or texture gradients are designed to achieve graded functional properties.The simulation results indicate that the dependence of functional properties on texture is due to the effect of crystallographic orientation on martensite transformation and reorientation,which can lead to different inelastic strains.In the designed samples with texture gradients,the stress–strain responses of sheets with various textures are different,allowing for the coordination of overall deformation of the sample by combining such sheets,with varying inelastic deformation degrees.Thus,the overall response of the sample differs from that without texture gradient,leading to the achievement of graded functional properties.The simulation results and new findings in this work contribute to a deeper understanding of the effects of texture,GS,and their interaction on the functional properties of SMAs,and provide valuable reference for the design and development of SMA-based devices with desired functional properties.

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

Egg white protein(EWP)was phosphorylated with Sodium Tripolyphosphate(STP)at pH 4.5.Freeze drying and spray drying were used for drying purpose and the effects of these drying methods on the functional properties were investigated.The functional properties of native and modified proteins were also determined.The results demonstrated that phosphorylation of EWP markedly improved its functional properties,and that it was more effective for the food industry.The 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 powders.The results in viscosity showed no significant differences between freeze-dried and spray dried.The spray-dried powders were better in terms of foaming ability and foam stability than freeze-dried powders.However,the spray drying required the longest time to produce.Freeze drying was found to be the best method in terms of production of modified EWP powders with superior functional properties.

Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein

Dynamic ultra-high pressure homogenization(UHPH)is a novel high-pressure processing technique.In this study,the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated.It was found that the functional properties of casein changed with dynamic UHPH treatment,and the treatment at 150 MPa could significantly improve casein aqueous solubility,foaming and emulsifying properties.These functional improvements could be attributed to its structural changes,since the dynamic UHPH treatment could change the secondary structure,promote the interchange reaction between the disulfide bond and the sulfhydryl group,and increase the surface hydrophobicity.The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins.

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

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 content.Meanwhile,a large amount of pomace from juice process is usually treated as waste.However,the pomace still contains a lot of nutrients and has great reuse value.In 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°C,time 12 h,and pH 4.97),SDF content of R.roxburghii 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 increased.In addition,19 phytochemicals from R.roxburghii pomace were quantified by UPLC-QqQ-MS/MS,which demonstrated the fruit pomace also could be used as a functional ingredient in food field.

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

This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications.Sesame 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 order.Non-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 kDa.Prolamin had polypeptide sizes 20,40 and 100 kDa.The albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the glutelin.Albumin had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other fractions.Water 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 respectively.Gelling 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.

Changes in structure and functional properties of whey proteins induced by high hydrostatic pressure:A review

High hydrostatic pressure(HHP)is an alternative technology to heat processing for food product modifications.It does not cause environmental pollution and eliminates the use of chemical additives in food products.This review covers the research conducted to understand the effect of HHP on structure and functional properties of whey proteins.In this paper,the mechanism underlying pressure-induced changes inβ-lactoglobulin andα-lactabumin is also discussed and how they related to functional properties such as hydrophobicity,foam stability,and flavor-binding capacity.

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

Increasing consumer awareness of health and climate is being reflected in their dietary choices.This is reflected in the strong growth in the market for plant-based food,with plant-based burgers(PBB)being the most popular meat alternative.PBB must be based on natural ingredients that increase nutritional value,improve technological properties,and create satisfying physical sensations.Fibers obtained from agri-food by-products can potentially meet all of these requirements.The dietary fiber concentrate(DFC)produced from the forced roots of Belgian endive(Cichorium intybus var.foliosum)(by-product)has shown potential for application in PBB.Replacing 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 improved.Application of DFC-BE can also be used to regulate pH,color,texture profile,and sensory attributes.Individual recipes must be adjusted to obtain the required results.