Interaction of Food Proteins with Water and with Lipids, and Some Effects of These Interactions on Functional Properties

Karel, Marcus

doi:10.1016/b978-0-12-110950-9.50026-4

Cited by 7 publications

(9 citation statements)

References 68 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…One would expect that the rate of oxidation of the oil in the milk powder would be lower than the rate on cellulose since the milk contains protein which could interact with the lipid, thus preventing mobility of the fatty acid chains or directly inhibiting free radical propagation (Karel 1977).…”

Section: Comparison Of Model System and Milk System Resultsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

An apparatus for the measurement of adsorbed/entrapped oxygen held by dehydrated powdered products was developed and is described in detail.The method works on the principle of sample solubilization in deaerated water with compression of the liberated gases into a calibrated chamber containing an oxygen probe.When tested on nonfat dry milk, the coefficient of variation for the method is 20%.Kinetic studies using this apparatus were performed on a model system consisting of methyl linoleate dispersed on Avicel microcrystalline cellulose and nonfat dry milk at headspace oxygen concentrations of 0.52% -10.69%.Excellent correlation was found in the model system between diene conjugation values and oxygen uptake as measured by the apparatus.Correlation coefficients between the two methods were in the range .987 -. 997.Bimolecular kinetics were found to apply to both the model system and the milk-lipid system with KB's within the range expected from studies done by previous workers at higher 02 pressures.The KB's for the cellulose model system were found to be 5 to 6 times greater than those in the milk based system. This was due partly to encapsulation of lipids in the milk during preparation and partly due to smaller surface area in the milk-based system. Mathematical models for the oxidation rate constants as a function of headspace 02 concentrations were derived for the two systems.

show abstract

Section: Comparison Of Model System and Milk System Resultsmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…Alternatively, proteins react with stable lipid oxidation products such as aldehydes, ketones, epoxides or oximes to yield new products or crosslinks between protein chains. Particularly, bifunctional secondary products of lipid oxidation such as malonaldehyde are powerful crosslinking agents which react with amino goups of enzymes and proteins (13). It is expected that similar chemical interactions might affect any other food components such as vitamins and carbohydrates.…”

Section: -mentioning

confidence: 99%

An assessment of lipid oxidation in foods (Technical Report)

Kanner¹,

Rosenthal²

1992

Pure and Applied Chemistry

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

“…THE IMPORTANCE of lipid-protein interactions on protein functionality of foods has been extensively reviewed (Comwell and Horrocks, 1964;Karel, 1973Karel, , 1977. They are of fundamental importance in food processing and several characteristics of foods such as color, odor, stability and texture, are clearly affected by these interactions (Hoseney and Finney, 1971;Karel, 1973Karel, , 1977Schmidt et al, 1971;Bates, 1973, 1975). Areas (1985), in studying the effect of several solvents on lipid extraction, found that the amount of lipid extracted from offal isolates was hyperbolically related to the dielectric constant of the solvent used.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lipid‐Protein Interactions on Hydration Characteristics of Defatted Offal Protein Isolates

Arêas

1986

Journal of Food Science

View full text Add to dashboard Cite

Water-protein interactions of rumen and lung protein isolates defatted by different solvents were studied by means of water sorption isotherms. Two isolation procedures were employed to obtain the isolates: (1) alkaline solubilization and isoelectric precipitation of proteins; and (2) SDS solubilization and FeCls precipitation of proteins. Water monolayer values of the protein fraction showed a marked dependence on the dielectric constant of the solvent used for lipid extraction. In lung isolates they increased up to a peak when solvents of intermediate polarity were employed whereas in rumen isolates they were initially constant, decreasing with increase of polarity of solvent. Affinity of water to protein support, showed a more complex pattern and was dramatically affected by the isolation procedure used.

show abstract

Interaction of Food Proteins with Water and with Lipids, and Some Effects of These Interactions on Functional Properties

Cited by 7 publications

References 68 publications

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

An assessment of lipid oxidation in foods (Technical Report)

Effect of Lipid‐Protein Interactions on Hydration Characteristics of Defatted Offal Protein Isolates

Contact Info

Product

Resources

About