Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum

Uruakpa, F.O.; Arntfield, Susan D.

doi:10.1016/j.foodchem.2005.01.030

Cited by 56 publications

(26 citation statements)

References 18 publications

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“…In contrast, the surface hydrophobicity was increased at higher XG levels. A similar observation was reported in a canola protein isolate-carrageenan system by Uruakpa et al (Uruakpa & Arntfield, 2006), who suggested the surface hydrophobicity increased due to the exposure of hydrophobic residues in presence of strong electrostatic repulsive forces. Therefore, the larger repulsive forces in the mixed gel control the rate of protein aggregation, and hydrophobic groups were exposed during heating, which produced a sheet-like gel structure, leading to a poor gel texture and whiteness.…”

Section: Changes In T 2 Of Mixed Gels In Lf-nmr With Different Concsupporting

confidence: 84%

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

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The effects of xanthan gum (XG; 0, 0.06, 0.12, and 0.18 wt%) on the formation of egg white (EW)–XG gels were investigated using modern instruments low‐field nuclear magnetic resonance (LF‐NMR), SEM, Fourier transform infrared (FTIR), and chemical analysis. Results showed that at low concentrations of XG (0.06 wt%), the hardness and springiness of gels were increased, while free sulfhydryl content and surface hydrophobicity declined. A rapid decrease (p < .05) in T2 of EW gels was found as the XG increased, which effected on proton mobility and relaxation peak changeability of EW gels. Results from FTIR revealed that XG addition affected the secondary structure of EW gels by increasing the contents of β—sheet due to the interaction among protein and XG. And a coarse structure of gel was observed at a high concentration of XG. These findings suggested that the presence of XG in heated‐induced EW endowed a desired characteristics gel of EW for enlarging the applications. Practical applications Many food systems are in neutral environment, such as surimi products, egg tofu. Proteins and polysaccharides are two of the raw materials commonly used in food processing. Protein—polysaccharide hybrid gels have application in adjusting product formulations and improving the texture and quality of the product. However, we need to understand the gel texture properties and mechanisms before expanding specific utilization of hybrid gel, which provides a theoretical basis for designing new attractive structures and textures.

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Section: Changes In T 2 Of Mixed Gels In Lf-nmr With Different Concsupporting

confidence: 84%

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Zhang

Yang

et al. 2019

J Food Process Engineering

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“…Canola protein-hydrocolloid hybrid systems composed of up to 20% (w/w) protein (protein product had 87% protein that is composed of 3% of 2S protein and 97% of 11S(or 7S) protein and 3% (w/w) κ-carrageenan resulted in gels with improved strength and structure and provided more elasticity (Uruakpa and Arntfield, 2004) but guar gum produced less elastic gels (Uruakpa and Arntfield, 2005). Structure formation and stabilization of the polysaccharidecanola protein gels were mediated by hydrophobic, noncovalent and covalent interactions (Uruakpa and Arntfield, 2006). Canola napin can induce thermal aggregation of β-casein, which can be controlled by protein concentration, pH and salt level, and the napin aggregation was found thermoreversible (Schwartz et al, 2015).…”

Section: Gel Network Formationmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

142

103

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-Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36-40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc. of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.Keywords: Canola / rapeseed storage proteins / cruciferin / napin / protein digestibility / functional properties Résumé -Protéines de canola et de colza : fonctionnalités et nutrition. Les tourteaux riches en protéines repré-sentent un coproduit de valeur de l'extraction de l'huile de canola/colza. Dans la graine, les protéines de stockage, notamment la cruciférine (11S) et la napine (2S), dominent la fraction protéique du canola, mais des oléosines, des protéines de transfert de lipides et d'autres protéines mineures non dédiées au stockage sont également présentes. Bien que le tourteau de canola déshuilé contienne 36-40 % de protéines sur poids sec, la présence de composants non protéiques, dont les fibres, les polymères phénoliques, les phytates, la sinapine, etc. issus de l'enveloppe de la graine et des composants cellulaires rendent les protéines moins appropriées à une utilisation en alimentation humaine. Cette revue présente les connaissances actuelles en termes de valeur nutritionnelle et fonctionnelle des protéines issues des graines de canola. La séparation des protéines de canola des composants non protéiques représente un défi technique mais nécessaire pour libérer totalement le potentiel nutritionnel et fonctionnel de la protéine. Les protéines de stockage de canola peuvent satisfaire un grand nombre d'exigences nutritionnelles et fonctionnelles pour des applications alimentaires. Les macromolécules protéiques de canola offrent également des fonctionnalités requises dans les applications dépassant les seules utilisations alimentaires ; un potentiel important existe en tant que source de protéines végétales et de biopol...

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“…However, there is very little information regarding hydrophobicity of CPI or the changes induced in aqueous environment, solvents, and proteolytic enzymes. Uruakpa and Arntfield (2006a) reported that surface hydrophobicity of CPI was affected by the presence of a hydrocolloid (guar gum, κ-carrageenan) that generally increased the hydrophobicity of CPI. This could possibly be due to the interaction between CPI and the hydrocolloid that enhanced protein unfolding, thus exposing the buried hydrophobic amino acid residues.…”

Section: Hydrophobicitymentioning

confidence: 99%

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Tan¹,

Mailer²,

Blanchard³

et al. 2010

Journal of Food Science

224

138

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Canola protein isolate has been suggested as an alternative to other proteins for human food use due to a balanced amino acid profile and potential functional properties such as emulsifying, foaming, and gelling abilities. This is, therefore, a review of the studies on the utilization of canola protein in human food, comprising the extraction processes for protein isolates and fractions, the molecular character of the extracted proteins, as well as their food functional properties. A majority of studies were based on proteins extracted from the meal using alkaline solution, presumably due to its high nitrogen yield, followed by those utilizing salt extraction combined with ultrafiltration. Characteristics of canola and its predecessor rapeseed protein fractions such as nitrogen yield, molecular weight profile, isoelectric point, solubility, and thermal properties have been reported and were found to be largely related to the extraction methods. However, very little research has been carried out on the hydrophobicity and structure profiles of the protein extracts that are highly relevant to a proper understanding of food functional properties. Alkaline extracts were generally not very suitable as functional ingredients and contradictory results about many of the measured properties of canola proteins, especially their emulsification tendencies, have also been documented. Further research into improved extraction methods is recommended, as is a more systematic approach to the measurement of desired food functional properties for valid comparison between studies.

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Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum

Cited by 56 publications

References 18 publications

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

Canola/rapeseed protein-functionality and nutrition

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

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