Functional Properties of Oat Protein Concentrates

2020 ◽  
Author(s):  
Adeola Alashi
Keyword(s):  
Functional Properties ◽  
Protein Concentrates

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

scholarly journals Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

2020 ◽  
Vol 13 (12) ◽  
pp. 2145-2155
Author(s):  
Sofia Melchior ◽  
Sonia Calligaris ◽  
Giulia Bisson ◽  
Lara Manzocco
Keyword(s):  
Electric Fields ◽  
Functional Properties ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Moderate Intensity ◽  
Intramolecular Rearrangement ◽  
Structural Modifications ◽  
Protein Concentrates ◽  
Protein Nature ◽  
The Impact

Abstract Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality.

Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110234
Author(s):  
Shafa'atu Giwa Ibrahim ◽  
Wan Zunairah Wan Ibadullah ◽  
Nazamid Saari ◽  
Roselina Karim
Keyword(s):  
Functional Properties ◽  
Hibiscus Cannabinus ◽  
Protein Concentrates

Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates

2016 ◽  
Vol 12 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Martin A. Mune Mune ◽  
Armand A. Bouba ◽  
Samuel R. Minka
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Protein Extraction ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Emulsifying Activity ◽  
Protein Concentrates ◽  
Nacl Concentration ◽  
Maximum Water ◽  
Bean Protein

Abstract Functional properties of Bambara bean protein concentrates (BPCs), as a function of extraction pH and NaCl concentration, were investigated. The results showed that protein content of the concentrates ranged between 69.27% and 74.40%. The addition of NaCl during protein extraction favourably affected water solubility index particularly at pH 10–11. Moreover, the maximum water absorption capacity (4.28 g/g) and oil-holding capacity (OHC) (2.50 g/g) were recorded at extraction pH 11 and in the absence of NaCl. It was also noticed that protein extraction at pH 8–10 was not recommended for applications where high OHC is required. BPCs presenting high emulsifying activity were prepared at NaCl concentration of 0.5 M and pH 7, and at pH 11 without NaCl. Finally, foaming ability (FA) increased with NaCl concentration, and the maximum FA was recorded at pH 7 (114%).

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