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Amritpal Kaur - One of the best experts on this subject based on the ideXlab platform.

  • relationship between physicochemical and functional properties of amaranth amaranthus hypochondriacus protein isolates
    International Journal of Food Science and Technology, 2014
    Co-Authors: Khetan Shevkani, Narpinder Singh, Jai Chand Rana, Amritpal Kaur
    Abstract:

    Summary Protein isolates from six amaranth lines/cultivars (APIs) were evaluated to study their physicochemical (hunter colour, protein content and zeta potential), structural (thermal and conformational) and functional (emulsification, foaming, water and fat absorption) properties. APIs had protein content, whiteness index and gel temperature in range of 79.4–85.4%, 41.17–54.26 and 87.8–91.8 °C, respectively. The Fourier-transform infrared spectra of APIs revealed α-helix, β-sheets and random coil conformations in the secondary structure. APIs with higher relative proportion of β-sheets had higher Differential Scanning Calorimeter denaturation temperature and gel temperature. Minimum protein solubility (PS) was observed at pH 5.0, indicating isoelectric point (pI) of amaranth proteins. The PS, Emulsifying activity index (EAI), Emulsifying stability index (ESI), foaming capacity (FC) and foam stability (FS) of APIs at neutral pH were related to their zeta potential (ζ). The Emulsifying and foaming properties were also determined at different pHs (between 2.0 and 9.0). The EAI-pH profile of APIs confirmed close relationship between the Emulsifying ability and PS.

Robyn L Hirst - One of the best experts on this subject based on the ideXlab platform.

  • heat induced destabilization of oil in water emulsions formed from hydrolyzed whey protein
    Journal of Agricultural and Food Chemistry, 2001
    Co-Authors: Stephen R Euston, Suzanne R Finnigan, Robyn L Hirst
    Abstract:

    The Emulsifying ability, heat stability, and coalescence stability of oil-in-water emulsions prepared with whey protein of varied degrees of hydrolysis (DH), and at varied protein contents, was studied. Whey protein hydrolysates (WPH) with a DH of 4% and 10% had poorer Emulsifying ability than non-hydrolyzed whey protein concentrate (WPC), but were more heat stable. Increasing DH between 10 and 27% improved Emulsifying ability and further improved the heat stability of the emulsion droplets. Increasing DH from 27 to 35% led to a big decrease in both Emulsifying ability and heat stability. The quiescent coalescence stability of WPH emulsions was relatively good up to a DH of 27%. Above DH 27% emulsions become highly unstable. It appears that two mechanisms of instability are at work here. At low DH heat-induced denaturation and aggregation occur. In the DH range of 4-20% heat stability increases as protein globular structure is disrupted. At a DH greater than 27% we see a change from a hydrolysis-induced increase in heat-stability to coalescence instability, with a resultant large increase in emulsion breakdown during heating.

Stanisław Mleko - One of the best experts on this subject based on the ideXlab platform.

  • effect of Emulsifying salts replacement with polymerised whey protein isolate on textural rheological and melting properties of acid casein model processed cheeses
    International Dairy Journal, 2020
    Co-Authors: Bartosz Solowiej, Maciej Nastaj, Jagoda O Szafranska, Siemowit Muszynski, Waldemar Gustaw, Marta Tomczynskamleko, Stanisław Mleko
    Abstract:

    Abstract The functional properties of polymerised whey proteins may be similar to those of Emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to the ability to emulsify fat and high water absorption. The objective of this study was to examine the effect of polymerised whey protein isolate as Emulsifying salts replacer on textural, rheological and meltability properties of acid casein model processed cheeses. Partial replacement of Emulsifying salts with polymerised whey protein isolate (0.2–0.4% WPI) increased textural features and viscosity; however, higher WPI concentrations decreased hardness and adhesiveness. The highest initial values of storage and loss moduli were noted at 0.4% WPI concentration, which was correlated with the highest hardness and adhesiveness. All samples tested were characterised by good meltability (Schreiber test number > 4). Moreover, replacement of Emulsifying salts with polymerised WPI improved the spreadability of processed cheeses.

Yanjun Yang - One of the best experts on this subject based on the ideXlab platform.

  • Effect of enzymatic hydrolysis on heat stability and Emulsifying properties of egg yolk
    Food Hydrocolloids, 2019
    Co-Authors: Yang Gao, Cuihua Chang, Chenying Wang, Yanjun Yang
    Abstract:

    Abstract Egg yolk is an indispensable ingredient in the preparation of food emulsions due to its unique nutritional value and functional properties. However, egg yolk is sensitive to heat treatment and has poor Emulsifying stability, which can be a limitation to the application of egg yolk in food industry. This study, the effect of neutral and alkaline protease (2,000U/g egg yolk protein) on thermal stability and Emulsifying properties of egg yolk was investigated. Results showed that the hydrolysed egg yolk had higher thermal stability and Emulsifying stability, especially for the samples hydrolysed by alkaline protease. The molecular weight of hydrolysed egg yolk protein was smaller than others as proved by electrophoresis and a considerable increase of protein solubility was observed. In addition, hydrolysis changed the degree of ionization of amino acids, increasing its static charge. The smaller molecular weight of the protein and the higher electrostatic charge delayed the gelation point, improving the thermal stability of the egg yolk. The Emulsifying stability of hydrolysed egg yolk was improved, possibly resulting from the increase of soluble protein or polypeptide. Emulsions made with hydrolyzed egg yolk exhibited smaller particle sizes and higher surface charges, thus improving creaming stability of emulsions.

Artur Bartkowiak - One of the best experts on this subject based on the ideXlab platform.

  • The influence of thermal hydrolysis process on Emulsifying properties of potato protein isolate
    Journal of Food Science and Technology, 2020
    Co-Authors: Emilia Drozłowska, Marta Weronis, Artur Bartkowiak
    Abstract:

    The article considers the influence of the thermal hydrolysis process on Emulsifying properties and viscosity of potato protein isolates. During the study, there was demonstrated a significant improvement in Emulsifying properties of the protein isolates as a result of denaturation. Thermal hydrolysis process includes high temperature and pressure. The improvement in emulsion stability maintained in some variants up to a week has been observed. Significant correlations were found between emulsification activity and emulsion stability after 1 week ( p  > 0.05). The rheological measurement showed an increase in viscosity after HPP. As the proposed method of the protein isolate modification does not affect the chemical composition of the protein solution, but only its molecular structure, it enables to increase the Emulsifying properties in a simple and cost-effective way.