Some functional properties of oat bran protein concentrate modified by trypsin

Guan, Xiao; Hui-yuan, Yao; Chen, Zhengxing; Liang, Shan; Zhang, Mingdi

doi:10.1016/j.foodchem.2006.01.011

Cited by 148 publications

(120 citation statements)

References 37 publications

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“…This might be attributed to no net charge on the protein surface induced at pH 4.5 leading to precipitation of proteins. Similar observations had been reported for kidney bean protein isolate (Wani et al 2015) and oat bran protein (Guan et al 2007). ABP had the highest solubility (98.12%) at pH 11.0.…”

Section: Functional Properties Assay Ph-dependent Protein Solubilitysupporting

confidence: 87%

“…There were significant differences between the WHC of BSP, MBP, and SP (P \ 0.05), while SP (3.76 g/g) and ABP (3.75 g/g) showed that no significant (P [ 0.05) difference in WHC. The values obtained here were little higher than pea protein isolates (0.3-3.6 g/g) reported earlier (Stone et al 2015) and oat bran protein (1.94-2.27 g/g) (Guan et al 2007), which might be due to the different sources and extraction methods. MBP exhibited the highest oil holding capacity (OHC) (4.83 g/g), while ABP showed the lowest value (4.00 g/g) ( Table 3).…”

Section: Water and Oil Holding Capacitycontrasting

confidence: 77%

“…These results were in agreement with the reports of Kudre et al (2013) that the differences in solubility of protein isolates might be owing to difference in protein type, amino acid composition. In addition, solubility of the protein would affect other functionalities, such as emulsification and foaming (Guan et al 2007). Therefore, ABP with the high solubility may have promising functional food applications.…”

Section: Functional Properties Assay Ph-dependent Protein Solubilitymentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M W ) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

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Section: Functional Properties Assay Ph-dependent Protein Solubilitysupporting

confidence: 87%

Section: Water and Oil Holding Capacitycontrasting

confidence: 77%

Section: Functional Properties Assay Ph-dependent Protein Solubilitymentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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“…increased by removal of protein. The two aspects above were both contributed to the improvement of WAC (Guan et al 2007).…”

Section: Water and Oil Absorption Capacity (Wac/oac)mentioning

confidence: 97%

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

et al. 2017

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Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties of egg yolk were determined after enzymatic hydrolysis. Results showed that alcalase had better efficiency of hydrolysis than neutrase and flavourzyme. Enzymatic hydrolysis caused a marked changes in protein solubility, surface hydrophobicity, molecular weight distributions, microstructure and other functional properties. It was observed that egg yolk and its hydrolysates exhibited a relatively smooth curve over the entire pH range; egg yolk hydrolysates with high DH had higher solubility than those having lower DH. Foam capacity and stability generally increased with increasing DH although foam stability showed a decrease at 15% DH. Hydrolysates of egg yolk showed scattered and fewer aggregated particles. This study demonstrated that egg yolk hydrolysates could be an excellent emulsifying agent for food and other applications.

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“…Polar lipid fraction of oat oil has a large potential to be used as an emulsifying agent (Peterson 2002). There has been increased demand for oat protein concentrates with tailored technological properties (Guan et al 2006). Oat products are used as ingredients in a wide variety of bread and baked products as they provide unique flavour and moisture retention characteristics besides enhancing the nutritional benefits of these products.…”

Section: Oatsmentioning

confidence: 99%

Significance of coarse cereals in health and nutrition: a review

et al. 2012

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This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.

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Some functional properties of oat bran protein concentrate modified by trypsin

Cited by 148 publications

References 37 publications

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

Significance of coarse cereals in health and nutrition: a review

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