Food Proteins and their Applications

Damodaran, Srinivasan; Paraf, A

doi:10.1201/9780203755617

Cited by 148 publications

(81 citation statements)

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“…With regard to food applications, WBC is related with the ability to retain water against gravity, and includes bound water, hydrodynamic water, capillary water and physically entrapped water. The amount of water associated to proteins is closely linked to its amino acids profile, increases with the number of charged residues (Kuntz and Kauzmann, 1974) and strongly depends on protein conformation, hydrophobicity, pH, temperature, ionic strength and protein concentration (Damodaran, 1997). …”

Section: Resultsmentioning

confidence: 99%

Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae

Bußler

Rumpold

Jander

et al. 2016

Heliyon

241

172

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Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens. T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% (T. molitor) and 8.8% (H. illucens) and increased the crude protein content to 68% and 47%, respectively. To isolate proteins from the flours, protein solubility was optimized by varying the pH, the ionic strength, and the extraction temperature of the solvent. All products and by-products accumulated in the protein production process were characterized by composition, selected techno-functional properties, protein solubility, composition and structure as well as their microbial load.

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Section: Resultsmentioning

confidence: 99%

Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae

Bußler

Rumpold

Jander

et al. 2016

Heliyon

241

172

View full text Add to dashboard Cite

show abstract

“…4C and 4D), as high protein concentration increases the viscosity and facilitates the formation of a multilayer, cohesive protein film at the interface (Damodaran, 1997). At the same concentration, pork and duck blood had higher FE and FS than chicken blood at any tested concentration ( p <0.05).…”

Section: Resultsmentioning

confidence: 99%

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Sorapukdee

Narunatsopanon

2017

Korean Journal for Food Science of Animal Resources

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Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0.05). Furthermore, it possessed the highest contents of carbohydrate, Zn and non-heme iron (p<0.05). The most rapid response to form a strong gel, especially at 70°C and 80°C, was found in chicken blood, followed by duck and porcine blood, respectively. The result of emulsion activity index (EAI) and emulsion stability index (ESI) at the low protein concentration indicated that chicken blood had the most superior emulsion properties (p<0.05). Regarding duck blood, it exhibited the highest content of Mg and Mn (p<0.05). Moreover, duck blood had similar foaming properties to porcine blood in which they showed higher values than chicken blood (p<0.05). Specific characteristics of blood were therefore diminished by animal species in which this information could be used as food supplementation or product development based on their potential applications.

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“…The partial substitution of NaCl by KCl and/or TPP significantly (P b 0.05) affected protein denaturation temperature TI, attributed to myosin gelation, which involves partial denaturation of myosin head portions followed by aggregation through disulphide bonds and a three-dimensional network formations as a result of thermal unfolding of the helical tail portion (Damodaran, 1997;Sun & Holley, 2010); Fig. 1b shows, as an example, the interpretations of the salts levels of the formulation 0 in the triangular contour plot.…”

Section: Effect Of Salt Content On Protein Denaturation and Non-frozementioning

confidence: 95%

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

et al. 2015

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Food Proteins and their Applications

Cited by 148 publications

References 0 publications

Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae

Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

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