scholarly journals Preparation of proteinaceous surfactants by enzymatic modification and evaluation of their functional properties in a concentrated emulsion system.

1982 ◽  
Vol 46 (1) ◽  
pp. 173-182 ◽  
Author(s):  
Atsuko SHIMADA ◽  
Etsuko YAZAWA ◽  
Soichi ARAI
Keyword(s):  
Functional Properties ◽  
Emulsion System ◽  
Enzymatic Modification ◽  
Concentrated Emulsion

Functional Properties of Protein Fractions of Channel Catfish (Ictalurus punctatus) and Their Effects in an Emulsion System

2011 ◽  
Vol 76 (3) ◽  
pp. E283-E290 ◽  
Author(s):  
Huaixia Yin ◽  
Yuting Wan ◽  
Jianing Pu ◽  
Peter J. Bechtel ◽  
Subramaniam Sathivel
Keyword(s):  
Functional Properties ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Protein Fractions ◽  
Emulsion System

Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour

2007 ◽  
Vol 88 (2) ◽  
pp. 336-343 ◽  
Author(s):  
Cheruppanpullil Radha ◽  
Parigi Ramesh Kumar ◽  
Vishweshwaraiah Prakash
Keyword(s):  
Functional Properties ◽  
Soy Flour ◽  
Enzymatic Modification

Enzymatic modification of egg-white protein and some of its functional properties

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 319-326 ◽  
Author(s):  
U. Behnke ◽  
E. Kiss ◽  
V. Nádudvari ◽  
H. Rutiloff
Keyword(s):  
Functional Properties ◽  
Egg White ◽  
Enzymatic Modification ◽  
Egg White Protein

Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification

2009 ◽  
Vol 15 (5) ◽  
pp. 453-463 ◽  
Author(s):  
C. Radha ◽  
V. Prakash
Keyword(s):  
Functional Properties ◽  
Structural Changes ◽  
Chemical Properties ◽  
Surface Hydrophobicity ◽  
Soy Flour ◽  
Heat Processing ◽  
Enzymatic Modification ◽  
Defatted Soy Flour ◽  
Physico Chemical ◽  
Structural And Functional Properties

Heat processing of soybeans alters its structural behavior, solubility, and in turn the functional properties. Heat-processed soy flour was prepared by autoclaving the defatted soy flour at 121 °C at 15 psi. The effect of enzymatic modification on the structural changes and functional properties of heat-processed soy flour was investigated. The combination of heat processing and enzymatic modification was carried out in two ways: (1) enzymatic modification followed by autoclaving and (2) autoclaving followed by enzymatic modification. Defatted soy flour (control), autoclaved soy flour, enzyme-modified flour, enzyme-modified and then autoclaved flour, autoclaved and then enzyme-modified flour were analyzed for physico-chemical and functional properties. Molecular weight profile of the protein was altered depending on the nature of treatments. Structural studies showed that enzymatic modification gave a porous type morphology to the particles. Enzymatic modification of autoclaved soy flour increased its surface hydrophobicity to 3136±400 units from 600±100 units of autoclaved soy flour. The results indicated that enzymatic modification of autoclaved soy flour increased its acid solubility (pH 4—4.5) from 17% to 56% over a control value of 24%. The foaming capacity of the enzyme-modified and then autoclaved soy flour was 80% while that of the autoclaved and then enzyme-modified flour was 42%. The soy flour that was autoclaved and then enzyme modified showed better emulsifying properties (174 mL oil/g flour) than the flour that was enzyme-modified and then autoclaved. The modified soy flour based on its functional and physico-chemical properties should find application in many food systems.

scholarly journals Effect of Annealing, Acid Hydrolysis and Branching Enzyme on Dioscorea schimperiana Starch Technological and Functional Properties

2020 ◽  
pp. 25-37
Author(s):  
Djeukeu Asongni William ◽  
Dongho Dongmo Fabrice Fabien ◽  
Leng Marlyse Solange ◽  
Gouado Inocent
Keyword(s):  
Acid Hydrolysis ◽  
Functional Properties ◽  
Binding Capacity ◽  
Enzyme Treatment ◽  
In Vitro Digestibility ◽  
Enzymatic Modification ◽  
Branching Enzyme ◽  
Water Binding ◽  
Swelling Capacity

Aims: To assess its technological aptitude and functional properties, Dioscorea schimperiana starch was submitted to various treatment of technological importance and its properties was evaluated. Methodology: For this aim, the starch extracted from Dioscorea schimperiana tubers and was submitted to annealing, acid hydrolysis and to a branching enzyme (1, 4-α-glucan branching enzyme). Afterward, Fourier-transform infrared spectroscopy (FTIR), gelatinization profile, physicochemical and functional properties of the samples was recorded. Results: FTIR spectra show the introduction and withdrawal of bond in modified samples. The thermal properties (DSC) of starch were not affected by annealing (AS) and enzymatic treatment (EBS). No peak temperature and gelatinization profile were observed for acid hydrolyzed samples (AHS) on Rapid Visco Analyzer. Annealing and enzyme treatment lead to an increase of the starch peak viscosity of while reducing its breakdown. The functional properties of the starch such as swelling capacity, least swelling concentration and water binding capacity were increased by annealing. Acid hydrolysis significantly increases in vitro digestibility of D. schimperiana starch while no significant change was observed after annealing and enzymatic modification, thus presenting it as particularly resistant to digestion. Conclusion: This study suggests that annealing can be considered for the production of D. schimperiana modified starch with high technological and functional properties.

Sign in / Sign up

Export Citation Format

Share Document