Thermal stability of soy protein isolate and hydrolysate ingredients

Ryan, Michael P.; McEvoy, E.; Duignan, S.; Crowley, Clare M.; Fenelon, Mark A.; O’Callaghan, D. J.; Fitzgerald, Richard J.

doi:10.1016/j.foodchem.2007.11.001

Cited by 35 publications

(35 citation statements)

References 19 publications

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“…Differential scanning calorimetry is a method that has been used extensively on protein denaturation in various food systems to obtain data for heat capacity, enthalpy and entropy (thermodynamic) and reaction rate and activation energy (kinetic) due to its rapidity and easiness (Ryan et al, 2008;Foh et al, 2011). The thermal properties of the two different hydrolysates were investigated to examine the impact of hydrolysis time on the peptide conformation.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Tounkara

Sodio

Chamba

et al. 2014

Emir. J. Food Agric

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The nutritional and functional properties of Roselle seed protein hydrolysates (RSPH) were studied. Roselle seed protein isolates were digested (for 1.5 h and 3h) using pepsin followed by pancreatin. The maximum nitrogen solubility values of 94.17 and 90.8 were observed at pH 12 and pH 10 after 1.5 h and 3 h of hydrolysis, respectively. RSPH1.5 and RSPH3 exhibited a good foaming capacity of 310 and 300% respectively. Furthermore, RSPH1.5 showed the best foaming stability (300%) after 60 min compared to RSPH3 (144%) at the same time. For both hydrolysates, the amounts of essential amino acids exceeded those recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. The emulsifying capacity of RSPH1.5 was higher than that of RSPH3 90 and 100 mL/g respectively. RSPH1.5 possessed also the highest water holding and oil holding capacities compared to RSPH3. RSPH3 was more heat sensitive than RSPH1.5. The denaturation temperature for RSPH1.5 and RSPH3 were 95.80ºC and 85.93ºC respectively. Our results demonstrated that RSPH may be used wholly or partially to replace high-price materials like egg albumen and casein as well as a potential food ingredient.

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Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Tounkara

Sodio

Chamba

et al. 2014

Emir. J. Food Agric

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show abstract

“…The initial temperature of degradation (denaturation) (T d ), the temperature at maximum denaturation rate (T max ) and the apparent enthalpy of fusion ( H f ) were computed from each first run of the thermal curve according to Ryan et al 14 Two measurements per film were made.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…Initial and maximum temperatures of denaturation (T d and T max respectively) and apparent enthalpy of fusion ( H f ) were analysed according to Ryan et al 14 The rapeseed oil concentration affected T max of the films containing 3 and 4% oil. There were no significant differences between the film without oil and the films containing 1 and 2% oil.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Liquid and vapour water transfer through whey protein/lipid emulsion films

Kokoszka

Debeaufort

Lenart

et al. 2010

J. Sci. Food Agric.

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“…The peptones as a source of nitrogen become the most expensive part of growth media in the fermentation industry [11]. Besides, during processing such kind of products are subjected to various thermal treatments to inactivate the antinutritional factors, remove allergens, and to obtain the required solubility and texture [12]. However, they may face the problem of some conformational changes due to their thermal denaturation during heating that might affect their solubility, stability, and shelf-life [13,14].…”

Section: Introductionmentioning

confidence: 99%

Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

Trivedi¹

2015

EJB

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Abstract:The by-products of industrially processed fish are enzymatically converted into fish protein isolates and hydrolysates having a wide biological activity and nutritional properties. However, the heat processing may cause their thermal denaturation thereby causing the conformational changes in them. The present study utilized the strategy of biofield energy treatment and analysed its impact on various properties of the fish peptone as compared to the untreated (control) sample. The fish peptone sample was divided into two parts; one part was subjected to Mr. Trivedi's biofield treatment, coded as the treated sample and another part was coded as the control. The impact of biofield treatment was analysed through various analytical techniques and results were compared with the control sample. The particle size data revealed 4.61% increase in the average particle size (d 50 ) along with 2.66% reduction in the surface area of the treated sample as compared to the control. The X-ray diffraction studies revealed the amorphous nature of the fish peptone sample; however no alteration was found in the diffractogram of the treated sample with respect to the control. The Fourier transform infrared studies showed the alterations in the frequency of peaks corresponding to N-H, C-H, C=O, C-N, and C-OH, functional groups in the treated sample as compared to the control. The differential scanning calorimetry data revealed the increase in transition enthalpy (∆H) from -71.14 J/g (control) to -105.32 J/g in the treated sample. The thermal gravimetric analysis data showed the increase in maximum thermal degradation temperature (T max ) from 213.31°C (control) to 221.38°C along with a reduction in the percent weight loss of the treated sample during the thermal degradation event. These data revealed the increase in thermal stability of the treated fish peptone and suggested that the biofield energy treatment may be used to improve the thermal stability of the heat sensitive compounds.

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Thermal stability of soy protein isolate and hydrolysate ingredients

Cited by 35 publications

References 19 publications

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Liquid and vapour water transfer through whey protein/lipid emulsion films

Physical, Spectroscopic and Thermal Characterization of Biofield Treated Fish Peptone

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