Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate

Sze‐Tao, Kar Wai Clara; Sathe, Shridhar K.

doi:10.1016/s0308-8146(99)00244-7

Cited by 146 publications

(78 citation statements)

References 28 publications

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“…influenced by pH was determined by a modification of the method described by Sze-Tao and Sathe (2000). Approximately 500 mg of protein sample was dispersed in 100 mL of distilled water.…”

Section: Effect Of Ph On Foaming Capacity and Stability Foam Capacitmentioning

confidence: 99%

Antioxidative and Functional Properties of Kariya (Hildergadia barteri) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Adiamo

Gbadamosi

2015

Journal of Food Processing and Preservation

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PRACTICAL APPLICATIONSThe study compares the bioactivity of peptides produced from kariya seeds (an underutilized oil seeds) using two different proteolytic enzymes (pepsin and pancreatin). The result showed that kariya seed protein hydrolyzed with pancreatin has better functional properties than those hydrolyzed with pepsin. However, kariya seed protein hydrolyzed with pepsin has better antioxidant properties than those hydrolyzed with pancreatin. Both results compare favorably with that of other oilseeds. Therefore, good functional and antioxidant properties can be produced from hydrolyzed kariya proteins.

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“…influenced by pH was determined by a modification of the method described by Sze-Tao and Sathe (2000). Approximately 500 mg of protein sample was dispersed in 100 mL of distilled water.…”

Section: Effect Of Ph On Foaming Capacity and Stability Foam Capacitmentioning

confidence: 99%

Antioxidative and Functional Properties of Kariya (Hildergadia barteri) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Adiamo

Gbadamosi

2015

Journal of Food Processing and Preservation

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“…In recent years, major and minor oilseeds such as soybean (Kinsella 1979;Kumar et al 2011), cowpea (Aluko and Yada 1995), lupin seed (Pozani et al 2002), cashew nut (Ogunwolu et al 2009) and faba bean (Krause et al 1996;Guzel and Sayar 2012) have attracted a great deal of interest as a source of protein to supplement human diets. In oilseed proteins, numerous studies on protein functionality have been reported (Molina Ortiz et al 2004;Yu et al 2007;Yoshie-Stark et al 2008;González-Pérez and Vereijken 2007;Sze-Tao and Sathe 2000a;Igene et al 2005;Lawal et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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“…Water holding capacity and gelation have a significant impact on the quality of the product because they influence the sensory characteristics and consequently the functional performance of a food product. Production of many foods such as dehydrated gelatins, soups and others is based on these properties (Chavan and Shahidi, 2001;Chevalier et al, 2001;Sze-Tao and Sathe, 2000;Sgarbieri, 1998;Nakai and Li-Chan, 1989). A limitation for the study of fermented products is the rare specific methodology for the evaluation of their final quality.…”

Section: Introductionmentioning

confidence: 99%

Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Silveira

Badiale‐Furlong

2009

Braz. arch. biol. technol.

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Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate

Cited by 146 publications

References 28 publications

Antioxidative and Functional Properties of Kariya (Hildergadia barteri) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Antioxidative and Functional Properties of Kariya (Hildergadia barteri) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

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