The Experts below are selected from a list of 4098 Experts worldwide ranked by ideXlab platform
Elke K. Arendt - One of the best experts on this subject based on the ideXlab platform.
-
Formation, stability, and sensory characteristics of a lentil-based Milk Substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk Substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk Substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
-
polyol producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa based Milk Substitute
International Journal of Food Microbiology, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Kieran M Lynch, Aidan Coffey, Elke K. ArendtAbstract:Abstract The interest for plant-based dairy Substitutes is expanding rapidly and consumers are opting for nutritious and healthy dairy alternatives. The reduction of sugar using different exogenous enzymes in combination with lactic acid fermentation in a quinoa-based Milk Substitute was explored in this study. Different amylolytic enzymes were used to release sugar from the raw material, which were further metabolised to mannitol, due to fermentation with two heterofermentative lactic acid bacteria. Using these two biotechnological techniques enables the reduction of sugar, while also preserving some of the sweetness. Leuconostoc citreum TR116, and Lactobacillus brevis TR055 were isolated from sourdough. Both strains showed high viable cell counts with L. citreum TR116 > 8.4 and L. brevis TR055 > 9.3 log cfu/mL, and a reduction in pH to 3.7 and 3.5 respectively. When fructose was available, mannitol was produced in conjunction with acetic acid in addition to lactic acid. Due to these processes, the original glucose value was reduced from 50 mmol/100 g to approximately 30 mmol/100 g, which equates to a glucose reduction of 40%. In respect to mannitol production, both strains performed well: L. citreum TR116 showed a conversion factor of 1:1 from fructose to mannitol, while L. brevis TR055 showed a lower yield, with a conversion factor of 1:0.8. Glycaemic load was reduced by more than a third, bringing it down to the low range with a value of about 10. Overall, enzymatic modification in conjunction with mannitol-producing lactic acid bacteria shows great potential for further possible application in the development of nutritious and sugar reduced plant-based Milk Substitutes.
-
Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based Milk Substitute
Food & function, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Michael Cronin, Elke K. ArendtAbstract:Plant proteins are often characterized by low solubilities and impaired functionalities e.g. emulsifying properties. In products like Milk Substitutes, these protein properties are of great importance to ensure good product quality. In this study proteolytic enzymes were used as a tool to increase protein solubility and alter their properties gently. A plant-based Milk Substitute based on quinoa was produced and treated with different enzymes. One α-amylase and three commercial proteases were selected: Hitempase 2XP, Profix 100L, Bioprotease N100L, and Flavourzyme 1000L. The protein solubility of the samples was initially low with 48.02% and was improved with the increasing degree of hydrolysis up to a value of 75.82% for Profix. These results were supported by SDS-PAGE and circular dichroism analysis: especially Profix degraded the proteins extensively. Quality characteristics, such as foaming, and emulsifying properties were not influenced considerably by the protease treatment. The results of this study provide an in-depth understanding of the effects of different enzymes in a complex system of a plant-based Milk Substitute and contribute to the development of protein based products.
Stephanie Jeske - One of the best experts on this subject based on the ideXlab platform.
-
Formation, stability, and sensory characteristics of a lentil-based Milk Substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk Substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk Substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
-
polyol producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa based Milk Substitute
International Journal of Food Microbiology, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Kieran M Lynch, Aidan Coffey, Elke K. ArendtAbstract:Abstract The interest for plant-based dairy Substitutes is expanding rapidly and consumers are opting for nutritious and healthy dairy alternatives. The reduction of sugar using different exogenous enzymes in combination with lactic acid fermentation in a quinoa-based Milk Substitute was explored in this study. Different amylolytic enzymes were used to release sugar from the raw material, which were further metabolised to mannitol, due to fermentation with two heterofermentative lactic acid bacteria. Using these two biotechnological techniques enables the reduction of sugar, while also preserving some of the sweetness. Leuconostoc citreum TR116, and Lactobacillus brevis TR055 were isolated from sourdough. Both strains showed high viable cell counts with L. citreum TR116 > 8.4 and L. brevis TR055 > 9.3 log cfu/mL, and a reduction in pH to 3.7 and 3.5 respectively. When fructose was available, mannitol was produced in conjunction with acetic acid in addition to lactic acid. Due to these processes, the original glucose value was reduced from 50 mmol/100 g to approximately 30 mmol/100 g, which equates to a glucose reduction of 40%. In respect to mannitol production, both strains performed well: L. citreum TR116 showed a conversion factor of 1:1 from fructose to mannitol, while L. brevis TR055 showed a lower yield, with a conversion factor of 1:0.8. Glycaemic load was reduced by more than a third, bringing it down to the low range with a value of about 10. Overall, enzymatic modification in conjunction with mannitol-producing lactic acid bacteria shows great potential for further possible application in the development of nutritious and sugar reduced plant-based Milk Substitutes.
-
Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based Milk Substitute
Food & function, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Michael Cronin, Elke K. ArendtAbstract:Plant proteins are often characterized by low solubilities and impaired functionalities e.g. emulsifying properties. In products like Milk Substitutes, these protein properties are of great importance to ensure good product quality. In this study proteolytic enzymes were used as a tool to increase protein solubility and alter their properties gently. A plant-based Milk Substitute based on quinoa was produced and treated with different enzymes. One α-amylase and three commercial proteases were selected: Hitempase 2XP, Profix 100L, Bioprotease N100L, and Flavourzyme 1000L. The protein solubility of the samples was initially low with 48.02% and was improved with the increasing degree of hydrolysis up to a value of 75.82% for Profix. These results were supported by SDS-PAGE and circular dichroism analysis: especially Profix degraded the proteins extensively. Quality characteristics, such as foaming, and emulsifying properties were not influenced considerably by the protease treatment. The results of this study provide an in-depth understanding of the effects of different enzymes in a complex system of a plant-based Milk Substitute and contribute to the development of protein based products.
Mulchand S Patel - One of the best experts on this subject based on the ideXlab platform.
-
alterations in hepatic lipogenic capacity in rat pups artificially reared on a Milk Substitute formula high in carbohydrate or medium chain triacylglycerides
Journal of Nutritional Biochemistry, 1992Co-Authors: Bhargava K Hiremagalur, Gary L Johanning, Satish C Kalhan, Mulchand S PatelAbstract:Abstract The effects of rat Milk-Substitute formulas that are high in carbohydrates or medium-chain triglycerides were evaluated in artificially reared rat pups by measuring hepatic lipid synthesis and two lipogenic enzymes. Four-day-old pups were fed one of three isocaloric formulas: high-carbohydrate formula (HC), high fat formula containing both long- and medium-chain triglycerides (HF/LCT + MCT), or high fat formula containing medium-chain triglycerides (HF/MCT). Compared with age-matched mother-fed control pups, pups reared artificially on HC formula had significantly enhanced in vitro lipogenic capacity as well as higher activities of hepatic fatty acid synthase and glucose-6-phosphate dehydrogenase from postnatal days 6–18. The artificial rearing procedure per se had no effect on hepatic lipogenic capacity because there was no difference between pups reared on the HF/LCT + MCT formula and mother-fed controls in any parameters measured. There was, however, a significant increase in hepatic lipogenic capacity in pups reared on the HC or HF/MCT formula. Plasma insulin levels were increased significantly in the HC group on day 12 compared with the other three groups, suggesting that hyperinsulinemia is not a necessary precondition for elevating hepatic lipogenesis during the suckling period. The mechanism responsible for increased lipogenic capacity in livers of the HF/MCT group appears to be a low level of polyunsaturated fatty acids in the diet. The lack of difference in body weights of 12-day-old pups reared artificially on any of these three formulas indicates that the total amount, rather than type of calories, is important in determining weight gain at this early postnatal age.
Emanuele Zannini - One of the best experts on this subject based on the ideXlab platform.
-
Formation, stability, and sensory characteristics of a lentil-based Milk Substitute as affected by homogenisation and pasteurisation
European Food Research and Technology, 2019Co-Authors: Stephanie Jeske, Elke K. Arendt, Emanuele ZanniniAbstract:This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a Milk Substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s Milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based Milk Substitute had textural and organoleptic profiles comparable to commercial plant-based Milk Substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating Milk Substitutes with a high-protein content, similar to cow’s Milk.
-
polyol producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa based Milk Substitute
International Journal of Food Microbiology, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Kieran M Lynch, Aidan Coffey, Elke K. ArendtAbstract:Abstract The interest for plant-based dairy Substitutes is expanding rapidly and consumers are opting for nutritious and healthy dairy alternatives. The reduction of sugar using different exogenous enzymes in combination with lactic acid fermentation in a quinoa-based Milk Substitute was explored in this study. Different amylolytic enzymes were used to release sugar from the raw material, which were further metabolised to mannitol, due to fermentation with two heterofermentative lactic acid bacteria. Using these two biotechnological techniques enables the reduction of sugar, while also preserving some of the sweetness. Leuconostoc citreum TR116, and Lactobacillus brevis TR055 were isolated from sourdough. Both strains showed high viable cell counts with L. citreum TR116 > 8.4 and L. brevis TR055 > 9.3 log cfu/mL, and a reduction in pH to 3.7 and 3.5 respectively. When fructose was available, mannitol was produced in conjunction with acetic acid in addition to lactic acid. Due to these processes, the original glucose value was reduced from 50 mmol/100 g to approximately 30 mmol/100 g, which equates to a glucose reduction of 40%. In respect to mannitol production, both strains performed well: L. citreum TR116 showed a conversion factor of 1:1 from fructose to mannitol, while L. brevis TR055 showed a lower yield, with a conversion factor of 1:0.8. Glycaemic load was reduced by more than a third, bringing it down to the low range with a value of about 10. Overall, enzymatic modification in conjunction with mannitol-producing lactic acid bacteria shows great potential for further possible application in the development of nutritious and sugar reduced plant-based Milk Substitutes.
-
Impact of protease and amylase treatment on proteins and the product quality of a quinoa-based Milk Substitute
Food & function, 2018Co-Authors: Stephanie Jeske, Emanuele Zannini, Michael Cronin, Elke K. ArendtAbstract:Plant proteins are often characterized by low solubilities and impaired functionalities e.g. emulsifying properties. In products like Milk Substitutes, these protein properties are of great importance to ensure good product quality. In this study proteolytic enzymes were used as a tool to increase protein solubility and alter their properties gently. A plant-based Milk Substitute based on quinoa was produced and treated with different enzymes. One α-amylase and three commercial proteases were selected: Hitempase 2XP, Profix 100L, Bioprotease N100L, and Flavourzyme 1000L. The protein solubility of the samples was initially low with 48.02% and was improved with the increasing degree of hydrolysis up to a value of 75.82% for Profix. These results were supported by SDS-PAGE and circular dichroism analysis: especially Profix degraded the proteins extensively. Quality characteristics, such as foaming, and emulsifying properties were not influenced considerably by the protease treatment. The results of this study provide an in-depth understanding of the effects of different enzymes in a complex system of a plant-based Milk Substitute and contribute to the development of protein based products.
Bhargava K Hiremagalur - One of the best experts on this subject based on the ideXlab platform.
-
alterations in hepatic lipogenic capacity in rat pups artificially reared on a Milk Substitute formula high in carbohydrate or medium chain triacylglycerides
Journal of Nutritional Biochemistry, 1992Co-Authors: Bhargava K Hiremagalur, Gary L Johanning, Satish C Kalhan, Mulchand S PatelAbstract:Abstract The effects of rat Milk-Substitute formulas that are high in carbohydrates or medium-chain triglycerides were evaluated in artificially reared rat pups by measuring hepatic lipid synthesis and two lipogenic enzymes. Four-day-old pups were fed one of three isocaloric formulas: high-carbohydrate formula (HC), high fat formula containing both long- and medium-chain triglycerides (HF/LCT + MCT), or high fat formula containing medium-chain triglycerides (HF/MCT). Compared with age-matched mother-fed control pups, pups reared artificially on HC formula had significantly enhanced in vitro lipogenic capacity as well as higher activities of hepatic fatty acid synthase and glucose-6-phosphate dehydrogenase from postnatal days 6–18. The artificial rearing procedure per se had no effect on hepatic lipogenic capacity because there was no difference between pups reared on the HF/LCT + MCT formula and mother-fed controls in any parameters measured. There was, however, a significant increase in hepatic lipogenic capacity in pups reared on the HC or HF/MCT formula. Plasma insulin levels were increased significantly in the HC group on day 12 compared with the other three groups, suggesting that hyperinsulinemia is not a necessary precondition for elevating hepatic lipogenesis during the suckling period. The mechanism responsible for increased lipogenic capacity in livers of the HF/MCT group appears to be a low level of polyunsaturated fatty acids in the diet. The lack of difference in body weights of 12-day-old pups reared artificially on any of these three formulas indicates that the total amount, rather than type of calories, is important in determining weight gain at this early postnatal age.