The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform

María E. Lugo-Sánchez - One of the best experts on this subject based on the ideXlab platform.

  • Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel Angel Mazorra-Manzano, Guillermina García-Sánchez, Juan Carlos Ramírez-Suárez, Ramón Pacheco-aguilar, María E. Lugo-Sánchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic Processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P? 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P?0.05), but had a lower foaming capacity (P?0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P?0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a Processing Aid where protein hydrolysis is required. © 2010 Springer Science + Business Media, LLC.

M E Lugosanchez - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting merluccius productus muscle as a Processing Aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic Processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a Processing Aid where protein hydrolysis is required.

Miguel Angel Mazorra-Manzano - One of the best experts on this subject based on the ideXlab platform.

  • Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel Angel Mazorra-Manzano, Guillermina García-Sánchez, Juan Carlos Ramírez-Suárez, Ramón Pacheco-aguilar, María E. Lugo-Sánchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic Processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P? 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P?0.05), but had a lower foaming capacity (P?0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P?0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a Processing Aid where protein hydrolysis is required. © 2010 Springer Science + Business Media, LLC.

Miguel A Mazorramanzano - One of the best experts on this subject based on the ideXlab platform.

  • endogenous proteases in pacific whiting merluccius productus muscle as a Processing Aid in functional fish protein hydrolysate production
    Food and Bioprocess Technology, 2012
    Co-Authors: Miguel A Mazorramanzano, Ramon Pachecoaguilar, Juan Carlos Ramirezsuarez, Guillermina Garciasanchez, M E Lugosanchez
    Abstract:

    A fish protein hydrolysate (FPH) from Pacific whiting (Merluccius productus) muscle was produced by autolysis of a minced homogenate (8% protein) at pH 7.0 and 60°C, where maximum endogenous proteolytic activity was detected. FPH production was controlled by the pH stat method, yielding a 4.43% degree of hydrolysis after 1 h of autolysis. Upon autolytic Processing, 28.9 ± 0.7% of the total protein was found in the soluble fraction. FPH was 100% soluble at pH 7.0 and 10.0 and was less soluble at pH 4 (82.5%, P ≤ 0.05). FPH showed better emulsifying properties than sodium caseinate (SCA) at pH 4.0 (P ≤ 0.05), but had a lower foaming capacity (P ≤ 0.05) than bovine albumin (BSA) at all evaluated pHs. FPH foaming capacity was not affected by pH, however, foam stability was equal or better than that of BSA, especially at pH 4.0 (P ≤ 0.05). These results suggest the possibility of producing FPH with similar or better functional properties than those of functional ingredients, such as SCA and BSA. Furthermore, the data presented support our hypothesis that the high proteolytic activity in Pacific whiting could be used as an advantage in fish protein hydrolysate production or as a Processing Aid where protein hydrolysis is required.

Gary Ellis - One of the best experts on this subject based on the ideXlab platform.

  • effect of particle size and a Processing Aid on the crystallization and melting behavior of ipp red pine wood flour composites
    Composites Part A-applied Science and Manufacturing, 2011
    Co-Authors: Rebeca Bouza, C Marco, Mohammed Naffakh, L Barral, Gary Ellis
    Abstract:

    The growth of wood–polymer composites (WPCs) as sustainable materials is generating a steadily increasing impact in various industrial and consumer sectors. A detailed analysis of the thermal stability and crystallization and melting behavior of isotactic polypropylene (iPP) with red pine wood flour, under dynamic and isothermal conditions in the presence of a Processing Aid with varying filler particle sizes, is presented. Only small variations were found in the thermal stability. The wood particles have a heterogeneous nucleating effect on iPP crystallization that reduces the free energy of nucleation and increases the overall crystallization rate to a greater extent in composites with smaller particle size prepared without the Processing Aid. With the Processing Aid the formation of a fraction of β-iPP crystals was found, independent of wood particle size. Competition between heterogeneous nucleation and auto nucleation processes was found.

  • Effect of particle size and a Processing Aid on the crystallization and melting behavior of iPP/red pine wood flour composites
    Composites Part A-applied Science and Manufacturing, 2011
    Co-Authors: Rebeca Bouza, C Marco, Mohammed Naffakh, L Barral, Gary Ellis
    Abstract:

    The growth of wood–polymer composites (WPCs) as sustainable materials is generating a steadily increasing impact in various industrial and consumer sectors. A detailed analysis of the thermal stability and crystallization and melting behavior of isotactic polypropylene (iPP) with red pine wood flour, under dynamic and isothermal conditions in the presence of a Processing Aid with varying filler particle sizes, is presented. Only small variations were found in the thermal stability. The wood particles have a heterogeneous nucleating effect on iPP crystallization that reduces the free energy of nucleation and increases the overall crystallization rate to a greater extent in composites with smaller particle size prepared without the Processing Aid. With the Processing Aid the formation of a fraction of β-iPP crystals was found, independent of wood particle size. Competition between heterogeneous nucleation and auto nucleation processes was found.