The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
James A Omahony - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of whey protein conjugated with starch hydrolysis products of different Dextrose Equivalent values
International Dairy Journal, 2016Co-Authors: Eve M Mulcahy, Daniel M Mulvihill, James A OmahonyAbstract:Abstract Conjugation of whey protein with maltodextrin (MD) or corn syrup solids (CSS) having Dextrose Equivalent (DE) values in the range 6–38 was achieved by heating solutions of 5% whey protein isolate and 5% MD or CSS, initial pH 8.2, at 90 °C for up to 24 h. Maximum conjugation, with production of limited colour and advanced Maillard products was achieved after 8 h of heating. The extent of conjugation increased with increasing DE value of the MD and CSS ingredients. Conjugation increased whey protein solubility at pH 4.5 from 9% for whey protein heated alone to 24% for whey protein heated in the presence of CSS38 at 90 °C for 8 h. Conjugation of whey proteins with MD6 or CSS38 enhanced the stability to heating of protein solutions at 85 °C for 3 min with 50 m m added NaCl.
Maria A Jubanova - One of the best experts on this subject based on the ideXlab platform.
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influence of maltodextrins with different Dextrose Equivalent on the thermodynamic properties of legumin in a bulk and at the air water interface
Colloids and Surfaces B: Biointerfaces, 1999Co-Authors: Maria G Semenova, Larisa E Belyakova, Anna S Antipova, Maria A JubanovaAbstract:Abstract This paper presents the influence of the potato maltodextrins with different Dextrose Equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm−3. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest Dextrose Equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.
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Influence of maltodextrins with different Dextrose Equivalent on the thermodynamic properties of legumin in a bulk and at the air–water interface
Colloids and Surfaces B: Biointerfaces, 1999Co-Authors: Maria G Semenova, Larisa E Belyakova, Anna S Antipova, Maria A JubanovaAbstract:Abstract This paper presents the influence of the potato maltodextrins with different Dextrose Equivalent (DE 2, 6 and 10) on the legumin thermodynamic properties in the bulk aqueous medium and at the air–water interface both in the simple mixed solutions and under the covalent complex (conjugate) formation (by the Maillard reaction), at pH 7.0 and ionic strength of 0.05 mol dm−3. The weak net attractive interaction between legumin and maltodextrin has been found in an aqueous medium by both the light scattering and the mixing calorimetry methods. On the basis of both the mixing and differential scanning calorimetry data a hydrogen bonding is supposed to be fundamental for this interaction. It was found that these attractive interactions produced an increase in the protein hydrophilicity and consequently a decrease in the protein surface activity. The effect was more pronounced for the maltodextrin with the largest Dextrose Equivalent (DE 10). The covalent complexation between legumin and maltodextrin induced the change of the fine hydrophobic–hydrophilic balance in the protein globule due to both addition of the hydrophilicity of the covalently attached polysaccharide and the partial protein unfolding as a result of the such kind of attachment. The combined data of tensiometry, light scattering, mixing and differential scanning calorimetry demonstrated the importance of the maltodextrin polymerization (DE) in controlling both the protein hydrophilicity (thermodynamic affinity for the aqueous phase) and surface activity.
David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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Stability and rheology of corn oil-in-water emulsions containing maltodextrin
Food Research International, 2004Co-Authors: Utai Klinkesorn, Pairat Sophanodora, Pavinee Chinachoti, David Julian McclementsAbstract:The influence of maltodextrin concentration (0-35 wt%) and Dextrose Equivalent (DE=10-36) on the stability and rheology of 5 wt% corn oil-in-water emulsions stabilized by Tween 80 was studied. Creaming stability, mean droplet diameter, ζ-potential, and apparent shear viscosity of emulsions were measured. Rapid creaming was observed when the maltodextrin concentration exceeded a particular value, referred to as the critical flocculation concentration (CFC), which was attributed to depletion flocculation caused by the non-adsorbed maltodextrin. The CFC (wt%) decreased as the DE value of the maltodextrin decreased, i.e., as the molecular weight increased. Above the CFC, emulsions showed a small increase (
Richard W Hartel - One of the best experts on this subject based on the ideXlab platform.
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Relation of fat bloom in chocolate to polymorphic transition of cocoa butter
JAOCS Journal of the American Oil Chemists' Society, 1998Co-Authors: J. Bricknell, Richard W HartelAbstract:A special chocolate with spray-dried sugar (50:50 w/w sucrose/20 Dextrose Equivalent corn syrup solids) was made to study the polymorphic changes in cocoa butter crystals using X-ray diffraction. Anhydrous milk fat (AMF) and high-, middle-, and low-melting milk fat fractions were used to replace 2% (w/w) of cocoa butter. Chocolates were tempered, and the consistency of temper among chocolate samples was verified by a temper meter. Chocolates were cycled between 19 and 29°C at 6-h intervals to induce fat bloom. The special chocolates were analyzed by X-ray spectroscopy and colormeter.
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Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
Journal of Dairy Science, 1996Co-Authors: Tadashi Hagiwara, Richard W HartelAbstract:In ice cream manufacturing, control of ice crystal growth through proper formulation and storage temperature is important for stability during storage. The objective of this study was to investigate the influence of sweetener (sucrose, 20 Dextrose Equivalent corn syrup, 42 Dextrose Equivalent corn syrup, and 42 high fructose corn syrup), with and without stabilizer, on ice recrystallization in ice cream at three storage temperatures. The relationship between thermal and physical properties and ice recrystallization rate was also studied. Mean size of ice crystals increased to the one-third power as storage time increased. Recrystallization rate increased as temperature increased for all ice creams and was highest for ice cream made with high fructose corn syrup and lowest for ice cream made with 20 Dextrose Equivalent corn syrup. A direct relationship was found between recrystallization rate and freezing point or amount of frozen water. Recrystallization rate did not depend uniformly on the difference between storage temperature and apparent glass transition temperature for all ice creams; specific effects of sweetener and stabilizer were observed. Stabilizer generally inhibited recrystallization, but some samples showed greater effects than others.
Hanqing Chen - One of the best experts on this subject based on the ideXlab platform.
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sweet potato a novel substrate for pullulan production by aureobasidium pullulans
Carbohydrate Polymers, 2009Co-Authors: Shengjun Wu, Qunyi Tong, Hanqing ChenAbstract:Abstract A strain Aureobasidium pullulans AP329, was used for the production of pullulan by employing hydrolysed sweet potato as cultivation media. Hydrolysis with α-amylase alone resulted in the lowest yields of pullulan. In contrast continuous hydrolysis with pullulanase and the β-amylase in sweet potato itself gave higher yields, but prolonged hydrolysis with amyloglucosidase decreased the yield. The maximum pullulan yield (29.43 g/l) was achieved at the Dextrose Equivalent value of 45 and pH of 5.5 for 96 h. As a substitute of sucrose, hydrolysed sweet potato was found to be hopeful and the yield of pullulan was higher than that of glucose and sucrose. The molecular weight of pullulan obtained from hydrolysed sweet potato media was much higher than that of sucrose and glucose media. Results of this work indicated that sweet potato was a promising substrate for the economical production of pullulan.