Eine Mikromethode zur Bestimmung der Fettbindekapazität von Proteinen (Wissenschaftlicher Kurzbericht)

Ludwig, I.; Ludwig, E.; Pingel, B

doi:10.1002/food.19890330137

Cited by 15 publications

(5 citation statements)

References 10 publications

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“…Oil-binding capacity was determined by dispersing the sample in oil and subsequent centrifugation following a method described by Ludwig et al (1989).…”

Section: Functional Propertiesmentioning

confidence: 99%

Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Mueller¹,

Eisner²,

Yoshie-Stark³

et al. 2010

Journal of Food Engineering

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“…Oil-binding capacity was determined by dispersing the sample in oil and subsequent centrifugation following a method described by Ludwig et al (1989).…”

Section: Functional Propertiesmentioning

confidence: 99%

Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Mueller¹,

Eisner²,

Yoshie-Stark³

et al. 2010

Journal of Food Engineering

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“…Water binding capacity analysis was conducted according to the AACC official method (2000b). Oil binding capacity was determined by dispersing the sample in oil and subsequent centrifugation according to the method described by Ludwig et al (1989). Emulsification capacity and foaming activity were determined by the method of Yoshie-Stark et al (2004).…”

mentioning

confidence: 99%

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Yoshie-Stark

Müller

Kawarada

et al. 2011

FSTR

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Brown linseed (Linum ustatissimum) is pressed to produce oil, and the remaining linseed meal is rich in protein and soluble dietary fiber. To utilize the derivatives of linseed meal as food ingredients or additives, linseed meal was fractionated by controlling pH on a pilot-plant scale. Chemical composition, functional properties and health-related bioactivities, such as angiotensin-converting enzyme (ACE) inhibition and antioxidant activities, of the fractions were then analyzed. The alkaline soluble protein had the highest content of secoisolariciresinol diglucoside (SDG) and showed good emulsification activity, comparable to that of whole egg. The acid-soluble fraction showed the highest viscosity. ACE inhibition, antioxidant activities, and bile acid binding activity were observed in the soluble dietary fiber fraction. There was no correlation between SDG content and bioactivities. These findings indicate that the acid-soluble fraction is useful as a food ingredient to increase viscosity, while the soluble dietary fiber fraction has health-related features.Keywords: Linum ustatissimum, fractionation, functional properties, hydrolysis, ACE inhibition, DPPH radical scavenging, Cu reduction, bile acid binding, LOX inhibition *To whom correspondence should be addressed. E-mail: yumiko_y@toyo.jp IntroductionLinseed is useful for its oil, while the remaining material after oil extraction is rich in protein and viscous mucilage. Many researchers attempted to utilize whole linseed by fractionation; however, these purification methods are timeconsuming, expensive or decompose useful compounds such as phenolic acids (Chung et al., 2005, Oomah and Mazza, 1993, Oomah and Mazza, 1998. Interest in the use of whole linseed and its derivatives as functional foods or nutraceutical ingredients is still growing. Thus, we have attempted to fractionate de-oiled linseed using the simplest method possible. After establishing a simple fractionation method in preliminary experiments, it was necessary to further determine the functions and activities of each fraction in order to select the appropriate food application.Physicochemical properties such as emulsification capacity and viscosity have provided ideas on how to apply linseed fractions to food processing. As in the case of lupin fractions (Yoshie-Stark et al., 2004), a protein-rich fraction may express angiotensin-converting enzyme (ACE) inhibitory activity after being converted to a peptide by gastrointestinal hydrolysis. Dietary fiber binds bile acids; therefore, a dietary-fiber-rich, viscous linseed fraction may exhibit bile acid binding and affect cholesterol metabolism in the human body (Wang et al., 2001).In order to use linseed fractions for food applications, such fractions should not promote oxidation or induce spoliation. Therefore, the nonpromotion of lipid oxidation should be confirmed. It has been reported that lignans show certain health-related activities, and linseed is one of the richest sources of lignans (Westcott and Muir, 2003). The main et al. (2010), fra...

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“…The oil binding capacity (OBC) of CPH, CPHF, and flour was analyzed using the method described by Ludwig et al. ( 1989 ) at room temperature (~21°C). In scaled centrifuge tubes, a 1.5 g sample was dispersed in an excess of corn oil (10 mL).…”

Section: Methodsmentioning

confidence: 99%

“…The volume of free oil was read on the side of the centrifuge tube and calculated as described by Ludwig et al. ( 1989 ).…”

Section: Methodsmentioning

confidence: 99%

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Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

Bickel Haase,

Klis,

Hammer

et al. 2024

Food Science & Nutrition

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Cocoa pod husks (CPHs), the major side‐stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo‐stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation.

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Eine Mikromethode zur Bestimmung der Fettbindekapazität von Proteinen (Wissenschaftlicher Kurzbericht)

Cited by 15 publications

References 10 publications

Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Functional properties and chemical composition of fractionated brown and yellow linseed meal (Linum usitatissimum L.)

Functional Properties of Linseed Meal Fractions: Application as Nutraceutical Ingredient

Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications

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