The Experts below are selected from a list of 42 Experts worldwide ranked by ideXlab platform
Juan Carlos Parajó - One of the best experts on this subject based on the ideXlab platform.
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Functionality of Oilseed Protein products: A review
Food Research International, 2006Co-Authors: Andrés Moure, Jorge Sineiro, Herminia Domínguez, Juan Carlos ParajóAbstract:Abstract Oilseed Proteins and modified or processed Oilseed Proteins can be incorporated into foods to impart nutritive value and functional properties. Processing of vegetable Protein involves physico-chemical and thermal treatments, affecting the nutritional value of the final products, and also the functional properties. Conversely, functional properties (solubility, water and oil retention capacity, foaming capacity and stability, emulsion capacity and stability, viscosity, gelation) influence Protein behaviour during processing and storage. These properties can be modified by chemical and enzymatic treatment. Data corresponding to diverse Oilseeds and from different deffating and extraction processes have been complied and grouped according to the Protein content into meals, concentrates, and isolates. Three groups of technological properties of interest for the formulation of Proteinic food products from Oilseeds were considered: (i) properties related to hydration mechanisms, (ii) properties related to Protein structure and rheology and (iii) properties related to Protein surface.
M Cresti - One of the best experts on this subject based on the ideXlab platform.
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removal of lipid contaminants by organic solvents from Oilseed Protein extract prior to electrophoresis
Analytical Biochemistry, 2004Co-Authors: Wei Wang, R Vignani, Monica Scali, E Sensi, Pamela Tiberi, M CrestiAbstract:Plant Oilseeds accumulate substantial lipids in theforms of triacylglycerols as food reserves for earlygrowth of seedlings. In Oilseeds, oil bodies are the pre-dominant organelles and contain a triacylglycerol matrixsurrounded by a layer of phospholipids embedded withProteins termed oleosins [1,2]. When Protein extracts ofsuch Oilseeds as castor (
Andrés Moure - One of the best experts on this subject based on the ideXlab platform.
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Functionality of Oilseed Protein products: A review
Food Research International, 2006Co-Authors: Andrés Moure, Jorge Sineiro, Herminia Domínguez, Juan Carlos ParajóAbstract:Abstract Oilseed Proteins and modified or processed Oilseed Proteins can be incorporated into foods to impart nutritive value and functional properties. Processing of vegetable Protein involves physico-chemical and thermal treatments, affecting the nutritional value of the final products, and also the functional properties. Conversely, functional properties (solubility, water and oil retention capacity, foaming capacity and stability, emulsion capacity and stability, viscosity, gelation) influence Protein behaviour during processing and storage. These properties can be modified by chemical and enzymatic treatment. Data corresponding to diverse Oilseeds and from different deffating and extraction processes have been complied and grouped according to the Protein content into meals, concentrates, and isolates. Three groups of technological properties of interest for the formulation of Proteinic food products from Oilseeds were considered: (i) properties related to hydration mechanisms, (ii) properties related to Protein structure and rheology and (iii) properties related to Protein surface.
Wei Wang - One of the best experts on this subject based on the ideXlab platform.
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removal of lipid contaminants by organic solvents from Oilseed Protein extract prior to electrophoresis
Analytical Biochemistry, 2004Co-Authors: Wei Wang, R Vignani, Monica Scali, E Sensi, Pamela Tiberi, M CrestiAbstract:Plant Oilseeds accumulate substantial lipids in theforms of triacylglycerols as food reserves for earlygrowth of seedlings. In Oilseeds, oil bodies are the pre-dominant organelles and contain a triacylglycerol matrixsurrounded by a layer of phospholipids embedded withProteins termed oleosins [1,2]. When Protein extracts ofsuch Oilseeds as castor (
Jyothi A Lakshmi - One of the best experts on this subject based on the ideXlab platform.
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effect of Oilseed Protein concentrates and exogenous amino acids on the dialysability of iron and zinc
Lwt - Food Science and Technology, 2014Co-Authors: Vandana Joshi, Prachi Thatte, Jamuna Prakash, Jyothi A LakshmiAbstract:Iron deficiency anaemia and zinc deficiency have been persistent public health problems worldwide. Both deficiencies are attributed to poor bioavailability of minerals. The investigation was undertaken to study the effect of Oilseed Protein concentrates and exogenous amino acids on the dialysability of iron and zinc. Corn flour matrices with 10–20 g Protein/100 g were formulated using groundnut and sesame Protein concentrates. Dialysability of iron and zinc in natural and mineral fortified matrices was analysed. The effect of exogenous cysteine, histidine, glycine and lysine on mineral dialysability was analysed in groundnut and sesame Protein concentrates. Dialysability of iron was enhanced with increasing Protein concentration in matrices with groundnut Protein but decreased in matrices with sesame Protein. Dialysability of zinc increased with increasing Protein concentration with both the Protein concentrates. Among the amino acids, histidine enhanced dialysability of iron in natural groundnut and sesame Protein concentrates, glycine in fortified groundnut and lysine in fortified sesame Protein concentrates to a considerable extent. Dialysability of zinc was enhanced in natural groundnut, natural and fortified sesame Protein concentrates by all amino acids. Amino acids definitely promotes the dialysability of iron and zinc, but its enhancing ability is highly specific to the food matrix.
