scholarly journals The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Sri Mulyani ◽  
Yudi Pranoto ◽  
Francis M.C. Sigit Setyabudi ◽  
Anang Muhammad Legowo ◽  
Umar - Santoso
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Activity Index ◽  
Stability Index ◽  
Acid Protease ◽  
Concentration Variation ◽  
Hydrolysis Temperature ◽  
Emulsion Stability Index ◽  
Swamp Buffalo

The study was investigated the functional properties of buffalo skin gelatine. Gelatine was extracted from swamp buffalo skin using crude acid protease from cow’s abomasum (CAPC) in concentration variation 0; 2.5; 5; and 7.5 U/mg. The temperature to hydrolysis included at 28 °C, 37°C and 40°C. The emulsion activity index (EAI), Emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS) were investigated. The interaction between CAPC concentration and hydrolysis temperature has a significant effect (P <0.05) on the emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE) and foaming stability (FS). The highest EAI was obtained in CAPC concentration of 5 U /mg, hydrolysis temperature of 40°C, which was 12.04 m2/g. The higher concentration of CAPC decreased the ESI. The hydrolysis temperature of 40°C produces higher FE than 28°C and 40°C. The highest FE is obtained at CAPC 5U/mg, 37°C hydrolysis temperature, which is 102.93%. The FS values range from 44.91-55.00%. This value is higher than commercial gelatin (bovine skin gelatin) which is 34.90%. The conclusion of this study is that buffalo skin gelatin with the best functional properties was obtained using CAPC 5 U/mg, the hydrolysis temperature of 40°C.

scholarly journals Modification of structural and functional properties of sunflower 11S globulin hydrolysates

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 474-479 ◽  
Author(s):  
J. Ren ◽  
Ch. Song ◽  
P. Wang ◽  
S. Li ◽  
N. Kopparapu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsion Stability ◽  
Activity Index ◽  
Binding Capacity ◽  
Surface Hydrophobicity ◽  
Foaming Properties ◽  
Hydrolysis Time ◽  
Structural And Functional Properties ◽  
11S Globulin ◽  
Oil Binding

The structural and functional properties such as solubility, emulsifying properties, foaming properties, oil binding capacity, and surface hydrophobicity of sunflower 11S globulin hydrolysates generated by Alcalase at hydrolysis time of 30, 60, 90, and 120 min were evaluated. Circular dichroism analysis showed the hydrolysates possessed a decreased α-helix and β-structure. The hydrolysates exhibited lower surface hydrophobicity. Hydrolysates with shorter hydrolysis time showed the higher emulsifying activity index, but the same emulsion stability and oil binding capacity compared to the original 11S globulin. The longer hydrolysis resulted in lower foaming and emulsion stability. Thus it was demonstrated that by controlling the hydrolysis time of sunflower 11S globulin, hydrolysate with a desirable functional properties can be obtained.

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

scholarly journals Inter-Correlation among the Hydrophilic–Lipophilic Balance, Surfactant System, Viscosity, Particle Size, and Stability of Candelilla Wax-Based Dispersions

Coatings ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 469 ◽  
Author(s):  
Martina Lindner ◽  
Magdalena Bäumler ◽  
Andreas Stäbler
Keyword(s):  
Particle Size ◽  
Emulsion Stability ◽  
Physical Stability ◽  
Stability Index ◽  
Continuous Phase ◽  
Tween 20 ◽  
Flotation Rate ◽  
Hydrophilic Lipophilic Balance ◽  
Emulsion Stability Index ◽  
Candelilla Wax

Owing to a decrease in mineral oil resources, it is crucial to develop packaging materials based on renewable resources. Hence, a water vapor-barrier coating is developed as a natural wax-based dispersion. This dispersion should be stable over the storage time. In this study, the physical stability of a wax-based melt dispersion was analyzed (24 h and 21 days after production), and instability phenomena such as agglomeration, coalescence, and flotation were identified. Furthermore, the inter-correlations among the particle size, viscosity of the continuous phase, physical stability, surfactant chemistry, and hydrophilic–lipophilic balance value were characterized. Particle sizes were described by volume/surface mean d3,2, volume moment mean d4,3, and number mean d1,0 diameter, as well as the span of the volume and number distribution. Stability was characterized by the flotation rate, emulsion stability index, and Turbiscan stability index. Coalescence and agglomeration were not observed after the solidification of the wax particles. A significant correlation was observed for the emulsion stability index, with d3,2, and for flotation rate, with d1,0, d4,3, and viscosity as well, with d1,0, d3,2. Surfactants with hydrophilic–lipophilic balance values of 11–13.5 seem to be the most suitable for stabilizing candelilla wax-in-water suspensions. Particles were smaller, and wax suspensions were better stabilized using Tween 20 and Span 20, compared with Tween 80 and Span 80.

scholarly journals Functional Properties of Lupinus angustifolius Seed Protein Isolates

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Antonio Hilario Lara-Rivera ◽  
Pedro García-Alamilla ◽  
Laura Mercedes Lagunes-Gálvez ◽  
Ramón Rodríguez Macias ◽  
Pedro M. García López ◽  
...  
Keyword(s):  
Functional Properties ◽  
Foam Stability ◽  
Nitrogen Solubility ◽  
Activity Index ◽  
Stability Index ◽  
Lupinus Angustifolius ◽  
Minimum Concentration ◽  
Protein Isolates ◽  
Isoelectric Ph ◽  
Ph Range

Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze-drying from six varieties of Lupinus angustifolius (Haags Blaue, Sonate, Probor, Borlu, Boregine, and Boruta) grown in Mexico were evaluated for functional properties: nitrogen solubility, water-holding capacity (WHC), oil holding capacity (OHC), emulsion activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), foam stability (FS), and gelling minimum concentration (GMC). The nitrogen solubility values, WHC, OHC, and FC did not show significant differences between the protein isolates. The solubility of the isolates was minimal at pH of 4.0 and 5.0 while the regions of maximum solubility were found at pH of 2.0 and 10.0. There were significant differences in EAI and ESI depending on the varieties used. The isolates of the Boregine and Borlu varieties showed the highest EAI with 29.3 and 28.3 m2 g−1, respectively, while the lowest index was recorded in the isolate obtained from the Sonate variety (24.6 m2 g−1). Like solubility, these indices also increased at both extremes of pH evaluated; both properties were minimal in the isoelectric pH range (4.0 to 5.0).

scholarly journals Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3265 ◽  
Author(s):  
Wenjun Ma ◽  
Fengying Xie ◽  
Shuang Zhang ◽  
Huan Wang ◽  
Miao Hu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Activity Index ◽  
Soybean Protein ◽  
Stability Index ◽  
Extrusion Temperature ◽  
Emulsifying Activity ◽  
Protein Isolates ◽  
Soy Protein Isolates ◽  
Structural And Functional Properties

The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI.

scholarly journals Chemical and Functional Characterization of Sarcoplasmic Proteins from Giant Squid (Dosidicus gigas) Mantle

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Rosa Linda Lopez-Enriquez ◽  
Victor Manuel Ocano-Higuera ◽  
Wilfrido Torres-Arreola ◽  
Josafat Marina Ezquerra-Brauer ◽  
Enrique Marquez-Rios
Keyword(s):  
Functional Properties ◽  
Activity Index ◽  
Functional Characterization ◽  
Stability Index ◽  
Dosidicus Gigas ◽  
Sarcoplasmic Proteins ◽  
Giant Squid ◽  
Jumbo Squid ◽  
Nacl Concentration

Modification of pH and NaCl concentration changed the physicochemical properties of sarcoplasmic proteins (SP) from jumbo squid mantle and consequently their functional properties. Better results of emulsifying activity index (EAI) and foam capacity (FC) were exhibited at pH 11 in NaCl absence due to higher solubility. But better emulsifying stability index (ESI) was obtained at pH 11 in 0.5 M NaCl, while, foaming stability (FS) was better at pH near to isoelectric point (pI). These results suggest that SP from jumbo squid may be a promising ingredient, whose functional properties can be manipulated by changing pH and NaCl concentration.

Structural and Functional Changes in Ultrasonicated Oyster Protein Isolates

2019 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Cuiping Yu ◽  
Fan Wu ◽  
Yue Cha ◽  
Henan Zou ◽  
Yingnan Guo ◽  
...  
Keyword(s):  
Particle Size ◽  
Functional Properties ◽  
Activity Index ◽  
Protein Solubility ◽  
Stability Index ◽  
Protein Isolates ◽  
Complex Needs ◽  
Functional Changes ◽  
Structural And Functional Properties ◽  
Water Holding

AbstractStructural and functional changes in ultrasonicated oyster protein isolates (OPI) were investigated. Ultrasound treatments were carried out with probe (20 kHz) at 200, 400 and 600 W for 15 and 30 min. The results showed that functional properties of OPI significantly improved after sonication. Absolute zeta potential and protein solubility increased by 18.40 mV and 82.5 % at 600 W for 15 min. Oil holding capacity, emulsifying activity index, emulsion stability index, foaming ability and foaming stability increased by 300 %, 15.23 m2/g, 9.24 min, 23.9 % and 14.8 % at 600 W for 30 min. However, ultrasound treatment significantly (P < 0.05) decreased particle size and water holding capacity. The conformation of OPI became stretched and unfolded after sonication. Functional improvements resulted from stretched and unfolded conformation and reduction of particle size. Controlled condition of ultrasound can produce OPI with distinct structural and functional properties, which could meet the complex needs of manufactured food products in food industry, but further study is needed to understand the specific mechanism.

A New Method for Determining the Emulsion Stability Index by Backscattering Light Detection

2014 ◽  
Vol 37 (3) ◽  
pp. 229-236 ◽  
Author(s):  
Seung Jun Choi ◽  
Jong Won Won ◽  
Kyung Min Park ◽  
Pahn-Shick Chang
Keyword(s):  
Emulsion Stability ◽  
Stability Index ◽  
New Method ◽  
Light Detection ◽  
Emulsion Stability Index

scholarly journals Effect of X-rays on structural, physicochemical and functional properties of gluten protein

2021 ◽  
Vol 24 ◽  
Author(s):  
Durga Chandra ◽  
Ashish Dabade ◽  
Gauri Damgude ◽  
Chetali Malhotra
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Stability Index ◽  
Time Range ◽  
Gluten Protein ◽  
X Rays ◽  
Net Charge ◽  
Emulsification Activity ◽  
X Ray ◽  
Sds Page

Abstract The gluten protein was exposed to the X-ray radiations for different time range, comprising 1 and 3 seconds. The objective of this study was to determine the effect of x-ray radiations on the physicochemical properties of gluten protein. Different functional properties of proteins like water and oil holding capacities, protein solubility, emulsification activity, and stability index, foaming action and stability, water solubility, protein, and moisture content, along with SDS PAGE, FTIR, Xeta potential net charge was carried out to evaluate the effect of X-ray radiation on gluten protein. Results showed that the enhancement of water holding capacity up to 38.12%, as well as oil holding capacity up to 35% could be seen, whereas a significant decrease in emulsification activity and stability index, foaming capacity and stability, even protein content could be observed in treated samples. The net charge on protein in water solution was found to increase towards the positive side. The structure of the protein remained unchanged based on no change was observed in SDS PAGE electrograph, FTIR secondary structure region. Hence, X-ray treatment can be a possible way to alter the protein structure for “tailor-made applications” in food industries.

scholarly journals Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 143 ◽  
Author(s):  
Tolulope Joshua Ashaolu ◽  
Guohua Zhao
Keyword(s):  
Maillard Reaction ◽  
Soy Protein ◽  
Dietary Fibre ◽  
Activity Index ◽  
Soy Protein Isolate ◽  
Stability Index ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Interfacial Behaviour ◽  
Droplet Sizes

Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates’ structure–function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.

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