Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and o...Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.展开更多
The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation...The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation of milk is the key in the development of those ingredients and products;hence continuous research and development on this field, especially various levels of fractionation and separation by filtration, have been carried out. This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. Whey proteins and caseins from the protein fraction are excellent emulsifiers and protein supplements. Besides, they can be chemically or enzymatically modified to obtain bioactive peptides with numerous functional and nutritional properties. In this context, valorization techniques of cheese-whey proteins, by-product of dairy industry that constitutes both economic and environmental problems, are being developed. Phospholipids from the milk fat fraction are powerful emulsifiers and also have exclusive nutraceutical properties. In addition, enzyme modification of milk phospholipids makes it possible to tailor emulsifiers with particular properties. However, several aspects remain to be overcome;those refer to a deeper understanding of the healthy, functional and nutritional properties of these new ingredients that might be barriers for its use and acceptability. Additionally, in this review, alternative applications of milk constituents in the non-food area such as in the manufacture of plastic materials and textile fibers are also introduced. The unmet needs, the cross-fertilization in between various protein domains,the carbon footprint requirements, the environmental necessities, the health and wellness new demand, etc., are dominant factors in the search for innovation approaches;these factors are also outlining the further innovation potential deriving from those “apparent” constrains obliging science and technology to take them into account.展开更多
Ophiocordyceps sinensis has been used as one of the most valuable traditional Chinese Medication. This fungus parasitizes larva of Hepialus armoricanus, and converts each larva into a sclerotium form, in which the fru...Ophiocordyceps sinensis has been used as one of the most valuable traditional Chinese Medication. This fungus parasitizes larva of Hepialus armoricanus, and converts each larva into a sclerotium form, in which the fruit body grows. Due to the geographical limitation, where O. sinensis can only be found in Himalayas region, the natural resources are limited and very expensive. This research aims to compare the growth-rate of O. sinensis mycelia with different ingredients mix with agar media using one-factor-at-a-time method. This research demonstrated the mycelial growth-rate with different carbon sources, including monosaccharide (Fructose, Glucose), disaccharide (Maltose, Sucrose), and polysaccharide (Dextrin, Malt extract), complex organic nitrogen sources, including beef extract, yeast extract, whey protein, and soy protein, and eight different carbon to nitrogen ratios. The objective of this research is to find out the suitable carbon and organic complex nitrogen sources and ratio for the O. sinensis solid cultivation. As results, O. sinensis grew best with disaccharides comparing to the other types of carbon sources. Furthermore, O. sinensis preferred whey protein in contrast to other organic complex nitrogen sources. As for the carbon to nitrogen ratios, an optimal ratio of 18:1 was observed. Based on those experiments, carbon source shows a greater influence for the mycelial growth. Hence many different types of grains and cereals would be great candidates as the main ingredients for the O. sinensis solid cultivation.展开更多
Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemi...Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on preservability and release of Igs.展开更多
文摘Dairy proteins included sweet whey solids （SWS）, whey protein concentrate （WPC）, milk protein concentrate （MPC） or sodium caseinate （SC） at level of 10% by weight were extruded with corn, rice, oat flour and other ingredients in a twin screw extruder. The functional properties and textural of crispy balls snacks （CBS） have been studied. The results showed that different protein types were significantly affected on functional and chemical properties of extrudate. The bulk density of CBS-SC was the lowest due to the highest expansion, while CBS-WPC retained the most water in the product, whereas, the maximum value of water solubility index was obtained in the CBS-CWP. Results also showed that protein digestibility value of extrudates had higher than non-extruded products. Color analysis of CBS-SC and CBS-SWS products had the highest AE values （P ≤ 0.05）, whereas CBS-SWS was statistically higher than CBS-SC in rank. Also, it was noticed that CBS-SWS had the highest value of browning index. The hardness of all extrudates products was desirable for expanded crispy where ranged from 17.3 N to 12.18 N. Generally, MPC and SC incorporated with cereal flour had acceptable quality characteristics and improved significantly the functional and texture properties of crispy balls products.
文摘The unique composition of milk makes this basic foodstuff into an exceptional raw material for the production of new ingredients with desired properties and diverse applications in the food industry. The fractionation of milk is the key in the development of those ingredients and products;hence continuous research and development on this field, especially various levels of fractionation and separation by filtration, have been carried out. This review focuses on the production of milk fractions as well as their particular properties, applications and processes that increase their exploitation. Whey proteins and caseins from the protein fraction are excellent emulsifiers and protein supplements. Besides, they can be chemically or enzymatically modified to obtain bioactive peptides with numerous functional and nutritional properties. In this context, valorization techniques of cheese-whey proteins, by-product of dairy industry that constitutes both economic and environmental problems, are being developed. Phospholipids from the milk fat fraction are powerful emulsifiers and also have exclusive nutraceutical properties. In addition, enzyme modification of milk phospholipids makes it possible to tailor emulsifiers with particular properties. However, several aspects remain to be overcome;those refer to a deeper understanding of the healthy, functional and nutritional properties of these new ingredients that might be barriers for its use and acceptability. Additionally, in this review, alternative applications of milk constituents in the non-food area such as in the manufacture of plastic materials and textile fibers are also introduced. The unmet needs, the cross-fertilization in between various protein domains,the carbon footprint requirements, the environmental necessities, the health and wellness new demand, etc., are dominant factors in the search for innovation approaches;these factors are also outlining the further innovation potential deriving from those “apparent” constrains obliging science and technology to take them into account.
文摘Ophiocordyceps sinensis has been used as one of the most valuable traditional Chinese Medication. This fungus parasitizes larva of Hepialus armoricanus, and converts each larva into a sclerotium form, in which the fruit body grows. Due to the geographical limitation, where O. sinensis can only be found in Himalayas region, the natural resources are limited and very expensive. This research aims to compare the growth-rate of O. sinensis mycelia with different ingredients mix with agar media using one-factor-at-a-time method. This research demonstrated the mycelial growth-rate with different carbon sources, including monosaccharide (Fructose, Glucose), disaccharide (Maltose, Sucrose), and polysaccharide (Dextrin, Malt extract), complex organic nitrogen sources, including beef extract, yeast extract, whey protein, and soy protein, and eight different carbon to nitrogen ratios. The objective of this research is to find out the suitable carbon and organic complex nitrogen sources and ratio for the O. sinensis solid cultivation. As results, O. sinensis grew best with disaccharides comparing to the other types of carbon sources. Furthermore, O. sinensis preferred whey protein in contrast to other organic complex nitrogen sources. As for the carbon to nitrogen ratios, an optimal ratio of 18:1 was observed. Based on those experiments, carbon source shows a greater influence for the mycelial growth. Hence many different types of grains and cereals would be great candidates as the main ingredients for the O. sinensis solid cultivation.
基金We also wish to thank the Finnish Funding Agency for Innovation(Tekes)and Ministry of Agriculture and Forestry for financial support.
文摘Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on preservability and release of Igs.
