Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regiaL.) protein isolate

2012 ◽  
Vol 93 (5) ◽  
pp. 1105-1111 ◽  
Author(s):  
Zihan Qin ◽  
Xingfeng Guo ◽  
Yan Lin ◽  
Jiluan Chen ◽  
Xiaojun Liao ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Functional Properties ◽  
High Hydrostatic Pressure ◽  
Protein Isolate ◽  
Physicochemical And Functional Properties

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

Effect of high hydrostatic pressure on bovine α-lactalbumin functional properties

2008 ◽  
Vol 87 (3) ◽  
pp. 363-370 ◽  
Author(s):  
J. Octavio Rodiles-López ◽  
Ma. Eugenia Jaramillo-Flores ◽  
Gustavo F. Gutiérrez-López ◽  
Andrés Hernández-Arana ◽  
Rosa E. Fosado-Quiroz ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Functional Properties ◽  
High Hydrostatic Pressure

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

2018 ◽  
Vol 106 ◽  
pp. 853-861 ◽  
Author(s):  
Zhenbao Zhu ◽  
Weiduo Zhu ◽  
Jianhua Yi ◽  
Ning Liu ◽  
Yungang Cao ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Physicochemical And Functional Properties

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

2020 ◽  
Vol 97 (2) ◽  
pp. 373-381 ◽  
Author(s):  
Martín A. Cerdán‐Leal ◽  
Cyndy A. López‐Alarcón ◽  
Rosa I. Ortiz‐Basurto ◽  
Guadalupe Luna‐Solano ◽  
Maribel Jiménez‐Fernández
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Heat Denaturation ◽  
Physicochemical And Functional Properties
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