The Experts below are selected from a list of 212508 Experts worldwide ranked by ideXlab platform
Andrea M Liceaga - One of the best experts on this subject based on the ideXlab platform.
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functional properties of tropical banded cricket gryllodes sigillatus Protein hydrolysates
Food Chemistry, 2017Co-Authors: Felicia Hall, Owen G Jones, Marguerite E Ohaire, Andrea M LiceagaAbstract:Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into Food products. in this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p 30% soluble Protein at pH 3 and 7 and 50-90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32m2/g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket Protein hydrolysates as a source of functional alternative Protein in Food ingredient formulations.
Felicia Hall - One of the best experts on this subject based on the ideXlab platform.
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functional properties of tropical banded cricket gryllodes sigillatus Protein hydrolysates
Food Chemistry, 2017Co-Authors: Felicia Hall, Owen G Jones, Marguerite E Ohaire, Andrea M LiceagaAbstract:Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into Food products. in this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p 30% soluble Protein at pH 3 and 7 and 50-90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32m2/g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket Protein hydrolysates as a source of functional alternative Protein in Food ingredient formulations.
Soren Reitelseder - One of the best experts on this subject based on the ideXlab platform.
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phenylalanine stable isotope tracer labeling of cow milk and meat and human experimental applications to study dietary Protein derived amino acid availability
Clinical Nutrition, 2020Co-Authors: Soren Reitelseder, Britt Tranberg, Jakob Agergaard, Kasper Dideriksen, Grith Hojfeldt, Marie Emily Merry, A C Storm, Kristian Raaby Poulsen, Erik T HansenAbstract:Summary Background & aims Availability of dietary Protein-derived amino acids (AA) is an important determinant for their utilization in metabolism and for Protein synthesis. intrinsic labeling of Protein is the only method to directly trace availability and utilization. The purpose of the present study was to produce labeled milk and meat Proteins and investigate how dietary Protein-derived AA availability is affected by the Protein-meal matrix. Methods Four lactating cows were infused with L-[ring-d5]phenylalanine and one with L-[15N]phenylalanine for 72 h. Milk was collected, and three of the [d5]phenylalanine cows were subsequently slaughtered. Two human studies were performed to explore plasma AA availability properties utilizing the labeled Proteins. One study compared the intake of whey Protein either alone or together with carbohydrates-fat Food-matrix. The other study compared the intake of meat hydrolysate with minced beef. Cow blood, milk, meat and human blood samples were collected and analyzed by mass spectrometry. Results Whey and caseinate acquired label to 15-20 mole percent excess (MPE), and the meat Proteins reached 0.41-0.73 MPE. The [d5]phenylalanine appeared fast in plasma and peaked 30 min after whey Protein alone and meat hydrolysate intake, whereas whey Protein with a Food-matrix and the meat minced beef postponed the [d5]phenylalanine peak until 2 and 1 h, respectively. Conclusions Phenylalanine stable isotope-labeled milk and meat were produced and proved a valuable tool to investigate AA absorption characteristics. Dietary Protein in Food-matrices showed delayed postprandial plasma AA availability as compared to whey Protein alone and meat hydrolysate.
Baoguo Sun - One of the best experts on this subject based on the ideXlab platform.
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influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut Protein
Lwt - Food Science and Technology, 2017Co-Authors: Hongguang Zhu, Qiang Wang, Jing Wang, Baoguo SunAbstract:Abstract As primary functional property of Protein in Food industry, solubility was enhanced by various solubilization methods. Peanut Protein was used to prepare product with high solubility by physical and enzymatic hydrolysis methods. Effects of extraction and solubilizing treatments on Protein structure were evaluated by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR). Changes of functional properties including emulsifying, water-holding, fat-binding, foaming and viscosity properties were observed and interpreted. Modification treatments which could improve the solubility were almost suitable for the promotion of emulsifying, fat-binding and foaming capacities, but not always suitable for the improvement of viscosity and water-holding properties. SDS-PAGE showed average molecular weight remained unaffected after physical modifications combined by high-speed stirring and ultrasonic treatment while reduced after limited enzymatic hydrolysis and high-pressure homogenization. The microstructure of Protein shown by SEM was gradually disbanded after all modification treatments. The regularity of Protein secondary structure, which was damaged during alcohol extraction, was reconstructed by combined physical modification and limited enzymatic hydrolysis. Depending on the demand of functional properties on final product, manufacture process could be optimized by the selection of modification treatments based on observing the changes in Protein structures.
Marguerite E Ohaire - One of the best experts on this subject based on the ideXlab platform.
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functional properties of tropical banded cricket gryllodes sigillatus Protein hydrolysates
Food Chemistry, 2017Co-Authors: Felicia Hall, Owen G Jones, Marguerite E Ohaire, Andrea M LiceagaAbstract:Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into Food products. in this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p 30% soluble Protein at pH 3 and 7 and 50-90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32m2/g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket Protein hydrolysates as a source of functional alternative Protein in Food ingredient formulations.
