Water and Fat Absorption

Physicochemical, nutritional and functional properties of marama bean flour

“…The results obtained from this study show a trend that deviates from this accepted theory. However, the results obtained here agree with results by Hutton and Campbell (1981) which showed that the oil absorption capacity of soya protein decreased with in- Table 4 Effect of dry-heating on the amino acids content (g/100 g flour) of UMF and HMF compared with USF and HSF on a dry basis. creased heat.…”

“…The higher OAC values exhibited by UMF and HMF were possibly partly due to the fact that these flours had higher protein contents than had USF and HSF. It has been reported (Hutton & Campbell, 1981;Kinsella, 1979) that the per cent of fat absorption of soya protein preparations increased as protein concentration was increased; fat absorption (%) of soya flour was 49% lower than that of soya concentrate. A similar trend was observed by Carvalho, Garcia, and Amaya-Farfan (2006) when comparing OAC of defatted cupuassu (Theobroma grandiflorum Schum) seed flour to its protein concentrate.…”

“…Heating increased the WAC of marama bean flour. This was probably due to unfolding of the proteins upon heating, which exposed previously buried hydration sites, thereby making them available to interact with water (Hutton & Campbell, 1981), resulting in increased WAC. Similar improvement in WAC of heat-treated cowpea flour compared to unheated cowpea flour has been reported by Giami (1993).…”

Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process

“…This progressive decrease as well as the marked drop of protein solubility recorded at the day 280 of storage can be attributed to the progressive loss of water bound to proteins, with exposure of hydrophobic amino acids, protein unfolding and subsequent aggregation. The low lipid oxidation rate (Table 3) probably contributed to that stability, as the lipid oxidation products are quite unstable and may react with some components of fish muscle tissue like myofibrillar proteins (Kussi, Nikkila, & Sarolainen, 1975), taking place a change in the native conformation of proteins, with the subsequent aggregation and loss of functional properties (Hutton & Campbell, 1981). The low TVBN content (Table 3), which may be used to estimate the accumulation of dimethylamine, is also thought to exert a positive effect on the observed protein stability.…”

Modification of plant proteins by immobilized proteases

“…27 ' Polar amino acids with ionized side chains bind the greatest amount of water. 277 An equally important consideration is whether the protein conformation permits those binding sites to be stereochemically available for interaction with water. Protein conformation affects the nature and availability of the hydration site and hence the thermodynamic characteristics of their water-binding reactions.…”