scholarly journals Structural Features, Modification, and Functionalities of Beta-Glucan

Fibers ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 1 ◽  
Author(s):  
Ramandeep Kaur ◽  
Minaxi Sharma ◽  
Dawei Ji ◽  
Min Xu ◽  
Dominic Agyei
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Food Industry ◽  
Food Product ◽  
Structural Features ◽  
Enzyme Hydrolysis ◽  
Beta Glucan ◽  
Chemical Agents ◽  
Method Of Extraction ◽  
Structure Properties

Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.

ANALISA KANDUNGAN BETA-GLUKAN LARUT AIR DAN LARUT ALKALI DARI TUBUH BUAH JAMUR TIRAM (Pleurotus ostreatus) DAN SHIITAKE (Lentinus edodes)

2013 ◽  
Vol 13 (3) ◽  
Author(s):  
Netty Widyastuti ◽  
Teguh Baruji ◽  
Henky Isnawan ◽  
Priyo Wahyudi ◽  
Donowati Donowati
Keyword(s):  
Molecular Structure ◽  
Molecular Weight ◽  
Immune System ◽  
Pleurotus Ostreatus ◽  
Water Soluble ◽  
Low Molecular Weight ◽  
Lentinus Edodes ◽  
Beta Glucan ◽  
Oyster Mushrooms ◽  
The Difference

Beta glucan is a polysaccharide compound, generally not soluble inwater and resistant to acid. Beta glucan is used as an immunomodulator (enhancing the immune system) in mammals is usually a beta-glucan soluble in water, easily absorbed and has a low molecular weight. Several example of beta-glucan such as cellulose (β-1 ,4-glucan), lentinan (β-1 0.6-glucan) and (β-1 ,3-glucan), pleuran (β-1, 6 and β-1 ,3-glucan) are isolated from species of fungi Basidiomycota include mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes).The purpose of thisresearch activity is to obtain beta-glucan compound that can be dissolved in water and in alkali derived from fungi Basidiomycota, i.e, Oyster mushrooms (Pleurotus ostreatus) and shiitake (Lentinus edodes). The result of beta-glucan compared to characterize the resulting beta glucan that is molecular structure . The difference of beta glucan extraction is based on the differences in solubility of beta-glucan. Beta glucan could be water soluble and insoluble water.

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

H-Bonded and metal(ii)–organic architectures assembled from an unexplored aromatic tricarboxylic acid: structural variety and functional properties

2020 ◽  
Vol 49 (21) ◽  
pp. 7197-7209 ◽  
Author(s):  
Jin-Zhong Gu ◽  
Shi-Mao Wan ◽  
Marina V. Kirillova ◽  
Alexander M. Kirillov
Keyword(s):  
Nicotinic Acid ◽  
Functional Properties ◽  
Building Block ◽  
Coordination Compounds ◽  
Structural Features ◽  
Tricarboxylic Acid ◽  
Structural Variety

2,5-Di(4-carboxylphenyl)nicotinic acid was explored as a novel building block for assembling nine metal(ii) coordination compounds; these were fully characterized and their structural features and functional properties were investigated.

MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

2021 ◽  
Author(s):  
Irina Gaivoronskaya ◽  
Valenitna Kolpakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Mathematical Models ◽  
Functional Properties ◽  
Amino Nitrogen ◽  
Essential Amino Acids ◽  
Major Allergen ◽  
Structural Features ◽  
Covalent Bonds ◽  
Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals Structure–Elastic Properties Relationships in Gelling Carrageenans

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4120
Author(s):  
Loïc Hilliou
Keyword(s):  
Elastic Properties ◽  
Red Algae ◽  
Food Industry ◽  
Structural Features ◽  
The Self ◽  
Structural Units ◽  
Self Assembling ◽  
Linear And Nonlinear ◽  
Nonlinear Elastic ◽  
Elastic Characteristics

Gelling carrageenans are polysaccharides extracted from the Gigartinales order of red algae. These are additives used essentially in the food industry for texturizing, stabilizing or gelling various formulations. Although a consensual gel mechanism has been reached which encompasses a coil-to-helix transition followed by the self-assembling of helices in a network, the structure–elastic relationships in the network are still to be clearly established. This paper reviews the reports in which carrageenan gel structures have been systematically compared with gel elastic properties. The focus is on the sizes documented for structural units, such as strands, aggregates, voids or network meshes, as well as on the reported linear and nonlinear elastic characteristics. The insufficient rationalization of carrageenan gel elasticity by models which take on board mechanically relevant structural features is underlined. After introducing selected linear and nonlinear elastic models, preliminary results comparing such models to structural and rheological data are presented. In particular, the concentration scaling of the strain hardening exhibited by two types of carrageenan gels is discussed.

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