The Experts below are selected from a list of 15510 Experts worldwide ranked by ideXlab platform
A. Raemy - One of the best experts on this subject based on the ideXlab platform.
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High Pressure Treatment of Whey Protein / Polysaccharide Systems
Progress in Biotechnology, 2014Co-Authors: P. B. Fernandes, A. RaemyAbstract:Abstract High hydrostatic Pressure Treatment can be used to change food structures, in particular to obtain weak or strong gels. In this study we have characterized the gelifying effect obtained by Pressure Treatments, at ambient and at 50°C, on whey protein/polysaccharide mixed systems. The polysaccharides studied were kappa-carrageenan, xanthan gum and HM-pectin. The Pressures applied were 400, 600 and 800 MPa. The main effects observed are that: u - whey protein alone does not gelify at concentrations up to 12%; - at room temperature kappa-carrageenan is shown to be the most the efficient gelifying agent in whey protein/polysaccarides systems; - a higher Pressure does not always lead to a stronger gel; - at 50°C, xanthan gum and HM-pectin are as efficient as kappa-carrageenan.
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High Pressure Treatment of Whey Protein / Polysaccharide Systems
Progress in Biotechnology, 1996Co-Authors: P. B. Fernandes, A. RaemyAbstract:High hydrostatic Pressure Treatment can be used to change food structures, in particular to obtain weak or strong gels. In this study we have characterized the gelifying effect obtained by Pressure Treatments, at ambient and at 50°C, on whey protein/polysaccharide mixed systems. The polysaccharides studied were kappa-carrageenan, xanthan gum and HM-pectin. The Pressures applied were 400, 600 and 800 MPa. The main effects observed are that:u-whey protein alone does not gelify at concentrations up to 12%;-at room temperature kappa-carrageenan is shown to be the most the efficient gelifying agent in whey protein/polysaccarides systems;-a higher Pressure does not always lead to a stronger gel;-at 50°C, xanthan gum and HM-pectin are as efficient as kappa-carrageenan. © 1996 Elsevier B.V. All rights reserved.
P. B. Fernandes - One of the best experts on this subject based on the ideXlab platform.
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High Pressure Treatment of Whey Protein / Polysaccharide Systems
Progress in Biotechnology, 2014Co-Authors: P. B. Fernandes, A. RaemyAbstract:Abstract High hydrostatic Pressure Treatment can be used to change food structures, in particular to obtain weak or strong gels. In this study we have characterized the gelifying effect obtained by Pressure Treatments, at ambient and at 50°C, on whey protein/polysaccharide mixed systems. The polysaccharides studied were kappa-carrageenan, xanthan gum and HM-pectin. The Pressures applied were 400, 600 and 800 MPa. The main effects observed are that: u - whey protein alone does not gelify at concentrations up to 12%; - at room temperature kappa-carrageenan is shown to be the most the efficient gelifying agent in whey protein/polysaccarides systems; - a higher Pressure does not always lead to a stronger gel; - at 50°C, xanthan gum and HM-pectin are as efficient as kappa-carrageenan.
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High Pressure Treatment of Whey Protein / Polysaccharide Systems
Progress in Biotechnology, 1996Co-Authors: P. B. Fernandes, A. RaemyAbstract:High hydrostatic Pressure Treatment can be used to change food structures, in particular to obtain weak or strong gels. In this study we have characterized the gelifying effect obtained by Pressure Treatments, at ambient and at 50°C, on whey protein/polysaccharide mixed systems. The polysaccharides studied were kappa-carrageenan, xanthan gum and HM-pectin. The Pressures applied were 400, 600 and 800 MPa. The main effects observed are that:u-whey protein alone does not gelify at concentrations up to 12%;-at room temperature kappa-carrageenan is shown to be the most the efficient gelifying agent in whey protein/polysaccarides systems;-a higher Pressure does not always lead to a stronger gel;-at 50°C, xanthan gum and HM-pectin are as efficient as kappa-carrageenan. © 1996 Elsevier B.V. All rights reserved.
Sachiko Isobe - One of the best experts on this subject based on the ideXlab platform.
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High-Pressure Treatment effects on proteins in soy milk
LWT - Food Science and Technology, 2005Co-Authors: Hongkang Zhang, Lite Li, Eizo Tatsumi, Sachiko IsobeAbstract:Effects of high-Pressure Treatment on the modifications of soy protein in soy milk were studied using various analytical techniques. Blue shifts of λmaxcould be observed in the fluorescence spectra. Spectrofluorimetry revealed that the soy protein exhibited more hydrophobic regions after high-Pressure Treatment. Electrophoretic analysis showed the change of soy protein clearly and indicated that soy proteins were dissociated by high Pressure into subunits, some of which associated to aggregate and became insoluble. High-Pressure denaturation occurred at 300MPa for β-conglycinin (7S) and at 400MPa for glycinin (11S) in soy milk. High Pressure-induced tofu gels could be formed that had gel strength and a cross-linked network microstructure. This provided a new way to process soy milk for making tofu gels. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Pedro Alvarez - One of the best experts on this subject based on the ideXlab platform.
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Effect of high-Pressure Treatment on rheological, thermal and structural changes in Basmati rice flour slurry
Journal of Cereal Science, 2007Co-Authors: Jasim Ahmed, Anwer Ayad, Hosahalli S Ramaswamy, Inteaz Alli, Pedro AlvarezAbstract:Rheological, thermal and structural changes in high Pressure (HP) treated Basmati rice flour dispersions were studied as function of Pressure level (350-650 MPa), slurry concentration (with 1:5, 1:3 and 1:2 flour-to-water ratios) and holding time (7.5-15 min). Rice flour dispersions exhibited a gradual liquid-solid gel transformation as they gelatinized and/or denatured and behaved as viscoelastic fluid following HP Treatment. Mechanical strength (G′) of pressurized gel increased with applied Pressure and rice concentration. Differential scanning calorimeter (DSC) thermograms of rice slurry measured after Pressure Treatment indicated a reduction in peak enthalpy in proportion with the extent of gelatinization and/or denaturation of starch and proteins. Pressure-treated rice samples had a progressively lower gelatinization temperature. A 15 min Pressure Treatment at 550 MPa was found sufficient to complete gelatinization of protein free isolated rice starch while the slurry required 650 MPa. The presence of proteins might have been responsible for the slower starch gelatinization in the rice slurry during Pressure Treatment. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier-transform infrared (FTIR) spectroscopy results indicated some minor changes in protein subunits and secondary structure of rice protein. This study has provided complementary information on Pressure-induced changes in physical (thermal stability, overall structure) and molecular level (secondary structure) of rice protein. © 2007 Elsevier Ltd. All rights reserved.
Hongkang Zhang - One of the best experts on this subject based on the ideXlab platform.
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High-Pressure Treatment effects on proteins in soy milk
LWT - Food Science and Technology, 2005Co-Authors: Hongkang Zhang, Lite Li, Eizo Tatsumi, Sachiko IsobeAbstract:Effects of high-Pressure Treatment on the modifications of soy protein in soy milk were studied using various analytical techniques. Blue shifts of λmaxcould be observed in the fluorescence spectra. Spectrofluorimetry revealed that the soy protein exhibited more hydrophobic regions after high-Pressure Treatment. Electrophoretic analysis showed the change of soy protein clearly and indicated that soy proteins were dissociated by high Pressure into subunits, some of which associated to aggregate and became insoluble. High-Pressure denaturation occurred at 300MPa for β-conglycinin (7S) and at 400MPa for glycinin (11S) in soy milk. High Pressure-induced tofu gels could be formed that had gel strength and a cross-linked network microstructure. This provided a new way to process soy milk for making tofu gels. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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High-Pressure Treatment effects on proteins in soy milk
Lwt - Food Science and Technology, 2004Co-Authors: Hongkang Zhang, Lite Li, Eizo Tatsumi, Seiichiro IsobeAbstract:Abstract Effects of high-Pressure Treatment on the modifications of soy protein in soy milk were studied using various analytical techniques. Blue shifts of λ max could be observed in the fluorescence spectra. Spectrofluorimetry revealed that the soy protein exhibited more hydrophobic regions after high-Pressure Treatment. Electrophoretic analysis showed the change of soy protein clearly and indicated that soy proteins were dissociated by high Pressure into subunits, some of which associated to aggregate and became insoluble. High-Pressure denaturation occurred at 300 MPa for β-conglycinin (7S) and at 400 MPa for glycinin (11S) in soy milk. High Pressure-induced tofu gels could be formed that had gel strength and a cross-linked network microstructure. This provided a new way to process soy milk for making tofu gels.
