Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds

2021 ◽  
Author(s):  
Qiu‐Han Du ◽  
Yan‐Hui Wu ◽  
Shi‐Qi Tang ◽  
Min‐Hong Ren ◽  
Zhen Fu
Keyword(s):  
Functional Properties ◽  
Ultrasonic Treatment ◽  
Soluble Protein ◽  
Moringa Oleifera

scholarly journals Physicochemical and functional properties of Moringa oleifera seed and leaf flour

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Martin Alain Mune Mune ◽  
Christian Bernard Bakwo Bassogog ◽  
Emilienne Carine Nyobe ◽  
Samuel Ren�� Ren�� Minka
Keyword(s):  
Functional Properties ◽  
Moringa Oleifera ◽  
Moringa Oleifera Seed ◽  
Physicochemical And Functional Properties

scholarly journals Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein

2017 ◽  
Vol 55 (1) ◽  
pp. 381-388 ◽  
Author(s):  
Gui-Juan Hu ◽  
Yue Zhao ◽  
Qi Gao ◽  
Xiao-Wen Wang ◽  
Jun-Wei Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soluble Protein ◽  
Chinese Yam ◽  
Dioscorea Opposita

Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage

2021 ◽  
Vol 352 ◽  
pp. 129398
Author(s):  
Shuai Jiang ◽  
Di Zhao ◽  
Yingqun Nian ◽  
Juqing Wu ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ultrasonic Treatment ◽  
In Vitro Digestion ◽  
Actomyosin Complex

scholarly journals Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile

2021 ◽  
Vol 9 (3) ◽  
pp. 812-822
Author(s):  
Bayu Kanetro ◽  
Muhamad Riyanto ◽  
Dwiyati Pujimulyani ◽  
Nurul Huda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Functional Properties ◽  
Soluble Protein ◽  
Amino Acid Profile ◽  
Jack Bean ◽  
Germination Time ◽  
Bean Flour ◽  
Hydrophobic Amino Acids ◽  
Foaming Capacity

Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.

scholarly journals Detailed chemical composition and functional properties of Ammodaucus leucotrichus Cross. & Dur. and Moringa oleifera Lamarck

2019 ◽  
Vol 53 ◽  
pp. 237-247 ◽  
Author(s):  
Borhane E.C. Ziani ◽  
Wahiba Rached ◽  
Khaldoun Bachari ◽  
Maria José Alves ◽  
Ricardo C. Calhelha ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Moringa Oleifera ◽  
Detailed Chemical
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