Aoac Smpr® 2016.002

Paez, Vincent; Barrett, W. Bradley; Deng, Xiaojun; Diaz‐Amigo, Carmen; Fiedler, Katherine L.; Fuerer, Christophe; Hostetler, Gregory L.; Johnson, Phil; Joseph, George; Konings, Erik J M; Lacorn, Markus; Lawry, John; Liu, Huafen; Marceau, Éric; Maštovská, Kateřina; Monteroso, Lisa; Pan, Shang Jing; Parker, Christine H.; Phillips, Melissa M.; Pöpping, Bert; Radcliffe, Scott; Rimmer, Catherine A.; Röder, Martin; Schreiber, André; Sealey-Voyksner, Jennifer A.; Shippar, Jeffrey; Siantar, Darsa P.; Sullivan, Darryl; Sundgaard, Julie; Szpylka, John; Turner, Joel; Wirthwine, Bryan; Wubben, Jason Lynn; Yadlapalli, Sudhakar; Yang, Jinchuan; Yeung, Jupiter M.; Zweigenbaum, Jerry; Coates, Scott G

doi:10.5740/jaoacint.smpr2016.002

Cited by 46 publications

(30 citation statements)

References 0 publications

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“…The total protein content of the samples was calculated from the total nitrogen amount based on MicroKjeldal method. In this case, a nitrogen analyzer (Foss‐2300; KjelTec, Hoganas, Sweden) was used according to the AOAC International (Paez et al., 2016). The total nitrogen amount in the samples was multiplied with 6.25 to report the total protein content.…”

Section: Methodsmentioning

confidence: 99%

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Hajhosseini

Doroud

Sharifan

et al. 2021

Journal of Food Science

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This study was intended to investigate physico‐chemical, rheological, and emulsifying properties of oil‐in‐water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress‐response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached −35 mV, ∼1 μ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC.Practical ApplicationYeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil‐in‐water emulsions. The results of this study confirm that the yeast‐derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.

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Section: Methodsmentioning

confidence: 99%

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Hajhosseini

Doroud

Sharifan

et al. 2021

Journal of Food Science

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“…The proximal chemical composition of the CM and CPC was determined according to official methods (Paez et al, 2016). Protein content was estimated as nitrogen × 6.25, and carbohydrate content was expressed as nitrogen-free extract (NFE).…”

Section: Chia Seed By-productsmentioning

confidence: 99%

Chia protein hydrolysates: characterisation and emulsifying properties

Salazar-Vega

Julio

Campos

et al. 2021

Int J of Food Sci Tech

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The evaluation of functional properties of different chia protein hydrolysates (CPH) and their application in O/W emulsions were studied. Enzymatic treatments with pepsin, pancreatin or the sequential action of pepsin-pancreatin were applied to hydrolyse a chia protein concentrate (CPC). Oil-in-water emulsions stabilised with CPC or these CPHs, with or without chia mucilage, were prepared at pH 7 or 10. Particle size, global stability, ζ-potential and rheological measurement of emulsions were determined. CPH presented higher (P ≤ 0.05) solubility and surface hydrophobicity levels, exhibiting better emulsifying properties than CPC. Emulsions with CPH presented smaller (P ≤ 0.05) droplet sizes than those with CPC. Regarding to physicochemical stability, emulsions at pH 7 were less stable than those at pH 10, showing destabilisation by creaming and coalescence. The addition of chia mucilage increased the apparent viscosity of emulsions and led to modifications in their fluid behaviour, exhibiting an interesting role as a thickening agent.

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“…According to (Boyer and Walker, 2020) method, Crude protein was determined from the content of nitrogen by Kjeldahl method by using factor 6.25. The level of Crude iber, moisture, Ash and carbohydrate content were evaluated by (Paez et al, 2016). The saponin, steroids and other content of phytochemicals in the extracts of CPS were estimated according to the method of (Rajasree et al, 2016).…”

Section: Physio Chemical Analysesmentioning

confidence: 99%

Polyphenolic composition and invitro evaluation of radical scavenging and anti diabetic properties of Canthium parviflorum

Renuka

et al. 2020

ijrps

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The main objective of the present study was to investigate the nutraceutical properties of the bioactive components from the extracts of Canthium parviflorum seeds (CPS). The anti-oxidant property of CPS extracts was carried out by estimating the total phenolic, flavonoid contents, flavonols, flavonols and radical scavenging properties. The results of these findings show that the aqueous extract of CPS rich in polyphenols (87.5 ± 0.2 mg GAE /g) and ﬂavonoids (50.1 ± 0.2 mg QE/g) compounds than organic extracts. The effective inhibitory activity of CPS against α- amylase and α- glucosidases enzyme related to type- 2 diabetes was evaluated and compared. The aqueous extract was exhibited the maximum α-amylase and β-glucosidase inhibition of 91.1 ± 0.4 and 90.5 ± 0.1 % respectively. The seed extracts show a maximum of 25.5 % of protein and 6.4 mg/100g of zinc. The seed extract was exhibited maximum anti-oxidant property with beta carotene content of 5.4 mg/100 g of seed. The present work may be the platform to use to develop high-value nutritional compounds by unutilized plant materials. The natural anti-oxidant and polyphenols present in the extracts were showed great nutraceutical value, and it may be used to develop nutraceutical to enhance a healthy diet.

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Aoac Smpr® 2016.002

Cited by 46 publications

References 0 publications

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Stress response and characterization of oil‐in‐water emulsions stabilized with Kluyveromyces marxianus mannoprotein

Chia protein hydrolysates: characterisation and emulsifying properties

Polyphenolic composition and invitro evaluation of radical scavenging and anti diabetic properties of Canthium parviflorum

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