The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Nandan Sit - One of the best experts on this subject based on the ideXlab platform.
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Effect of ultrasonication on functional properties of tamarind seed Protein Isolates
Journal of Food Science and Technology, 2020Co-Authors: Biswajit Biswas, Nandan SitAbstract:In the present study Protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed Protein Isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated Proteins, implying that ultrasonication did not affect the primary structure of the Proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed Protein Isolates and therefore has potential for use in various food and non-food applications.
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Effect of ultrasonication on functional properties of tamarind seed Protein Isolates
Journal of Food Science and Technology, 2020Co-Authors: Biswajit Biswas, Nandan SitAbstract:In the present study Protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed Protein Isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated Proteins, implying that ultrasonication did not affect the primary structure of the Proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed Protein Isolates and therefore has potential for use in various food and non-food applications.
Biswajit Biswas - One of the best experts on this subject based on the ideXlab platform.
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Effect of ultrasonication on functional properties of tamarind seed Protein Isolates
Journal of Food Science and Technology, 2020Co-Authors: Biswajit Biswas, Nandan SitAbstract:In the present study Protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed Protein Isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated Proteins, implying that ultrasonication did not affect the primary structure of the Proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed Protein Isolates and therefore has potential for use in various food and non-food applications.
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Effect of ultrasonication on functional properties of tamarind seed Protein Isolates
Journal of Food Science and Technology, 2020Co-Authors: Biswajit Biswas, Nandan SitAbstract:In the present study Protein was isolated from tamarind seed powder and was subjected to ultrasonication by varying the time (15 and 30 min) and intensity (100 and 200 W) of treatment. The effect of the ultrasound treatment on the various properties like solubility, emulsifying property, foaming property, water holding capacity, oil holding capacity, particle density and molecular weight was investigated. The solubility, emulsifying property, foaming property, water holding capacity and oil holding capacity of the ultrasonically treated tamarind seed Protein Isolates improved after treatment and was found to increase with time or intensity of the treatment. The particle density slightly decreased after ultrasonication, but significant differences could not be observed for the different treatment conditions. The SDS-PAGE profiling did not reveal any differences in the molecular weights of the treated and untreated Proteins, implying that ultrasonication did not affect the primary structure of the Proteins. It can be concluded from the study that ultrasonication can be used to improve the functional properties of tamarind seed Protein Isolates and therefore has potential for use in various food and non-food applications.
Charanjiv Singh Saini - One of the best experts on this subject based on the ideXlab platform.
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Heat treatment of sunflower Protein Isolates near isoelectric point: Effect on rheological and structural properties.
Food chemistry, 2018Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:In the present study sunflower Protein Isolates were subjected to heat treatment (80 °C for 5 min, 15 min and 25 min) at three pH values (3.5, 4.5 and 5.5). The strength of gel prepared from treated Protein Isolates was lower than the gels from native Protein Isolates and gel strength increased with increase in temperature treatment. Higher denaturation temperatures were observed in treated Protein Isolates than native Protein Isolates and increased with increase in thermal treatment time. Treated Protein Isolates showed more resistance against thermal degradation than native Protein Isolates as was evident from thermal gravimetric analysis. Secondary and tertiary structure determined by circular dichroism and intrinsic fluorescence respectively were significantly altered after thermal treatment. Lower crystal size along with reduced crystallinity was observed in treated Protein Isolates than native Protein Isolates and was further reduced with increase in heating time as was determined by X-ray diffraction.
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rheological and structural properties of Protein Isolates extracted from dephenolized sunflower meal effect of high intensity ultrasound
Food Hydrocolloids, 2018Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:Abstract In the present study, sunflower Protein Isolates were treated with high intensity ultrasound (HIUS) and evaluated for rheological and structural properties. Protein dispersions (10%) were given treatment with bath ultrasound (40 kHz) and probe ultrasound (20 kHz) for 5, 10, 20 and 30 min. Probe ultrasound treatment showed higher effect on the rheological and structural changes in Protein Isolates as compared to bath ultrasound treatment due to higher intensity. The effect of ultrasound on rheological properties was examined by monitoring the changes in storage modulus (G′), loss modulus (G″) and loss tangent. Storage modulus and loss modulus increased, while loss tangent decreased, indicating the formation of stronger gel after ultrasound treatment. Change in tertiary and secondary structure was observed by intrinsic fluorescence and circular dichroism, respectively. The conformation of Protein was altered with decrease in α-helical content and concomitant increase in β-sheet content. Ultra-sonication changed the surface morphology considerably with more heterogeneous and disordered surfaces and showed the formation of clumps with different sizes and shapes. The regular confirmation of Proteins was altered along with reduction in crystalinity in HIUS treated samples as measured by X-ray diffraction. Ultrasound treatment increased the thermal degradation of Protein Isolates as determined by thermal gravimetric analysis. The structural changes in Protein Isolates altered their behaviour, which resulted in better functional properties and thereby increased the application in different food systems.
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polyphenol removal from sunflower seed and kernel effect on functional and rheological properties of Protein Isolates
Food Hydrocolloids, 2017Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:Abstract The present work was aimed to investigate the effect of polyphenols on functional and rheological properties of Protein Isolates obtained from sunflower seed and kernel. Protein Isolates were obtained from both dephenolized and undephenolized meals of seed and kernel by isoelectric precipitation. Protein Isolates from dephenolized meals had higher percentage of Proteins than Protein Isolates from undephenolized meals. Concentration of Proteins in kernel Protein Isolates was higher as compared to seed Protein Isolates. The colour of kernel Protein Isolates improved considerably after removal of polyphenols, however, colour of seed Protein Isolates did not improve to a larger extent. Higher solubility, emulsifying activity, emulsion stability, dispersibility, foaming capacity and foam stability were found in Protein Isolates obtained from dephenolized meal. Lowest values of these properties were obtained at isoelectric point and highest at alkaline pH. Water binding capacity was higher for Protein Isolates with higher phenolic content and further increased toward alkaline pH. Least gelation concentration was lower for Protein Isolates with higher percentage of Protein and lower phenolic content. Polyphenols in Protein Isolates decreased their available lysine content and reduced both the storage modulus and loss modulus of Protein dispersions and formed more viscous and less elastic gels.
Mudasir Ahmad Malik - One of the best experts on this subject based on the ideXlab platform.
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Heat treatment of sunflower Protein Isolates near isoelectric point: Effect on rheological and structural properties.
Food chemistry, 2018Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:In the present study sunflower Protein Isolates were subjected to heat treatment (80 °C for 5 min, 15 min and 25 min) at three pH values (3.5, 4.5 and 5.5). The strength of gel prepared from treated Protein Isolates was lower than the gels from native Protein Isolates and gel strength increased with increase in temperature treatment. Higher denaturation temperatures were observed in treated Protein Isolates than native Protein Isolates and increased with increase in thermal treatment time. Treated Protein Isolates showed more resistance against thermal degradation than native Protein Isolates as was evident from thermal gravimetric analysis. Secondary and tertiary structure determined by circular dichroism and intrinsic fluorescence respectively were significantly altered after thermal treatment. Lower crystal size along with reduced crystallinity was observed in treated Protein Isolates than native Protein Isolates and was further reduced with increase in heating time as was determined by X-ray diffraction.
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rheological and structural properties of Protein Isolates extracted from dephenolized sunflower meal effect of high intensity ultrasound
Food Hydrocolloids, 2018Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:Abstract In the present study, sunflower Protein Isolates were treated with high intensity ultrasound (HIUS) and evaluated for rheological and structural properties. Protein dispersions (10%) were given treatment with bath ultrasound (40 kHz) and probe ultrasound (20 kHz) for 5, 10, 20 and 30 min. Probe ultrasound treatment showed higher effect on the rheological and structural changes in Protein Isolates as compared to bath ultrasound treatment due to higher intensity. The effect of ultrasound on rheological properties was examined by monitoring the changes in storage modulus (G′), loss modulus (G″) and loss tangent. Storage modulus and loss modulus increased, while loss tangent decreased, indicating the formation of stronger gel after ultrasound treatment. Change in tertiary and secondary structure was observed by intrinsic fluorescence and circular dichroism, respectively. The conformation of Protein was altered with decrease in α-helical content and concomitant increase in β-sheet content. Ultra-sonication changed the surface morphology considerably with more heterogeneous and disordered surfaces and showed the formation of clumps with different sizes and shapes. The regular confirmation of Proteins was altered along with reduction in crystalinity in HIUS treated samples as measured by X-ray diffraction. Ultrasound treatment increased the thermal degradation of Protein Isolates as determined by thermal gravimetric analysis. The structural changes in Protein Isolates altered their behaviour, which resulted in better functional properties and thereby increased the application in different food systems.
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polyphenol removal from sunflower seed and kernel effect on functional and rheological properties of Protein Isolates
Food Hydrocolloids, 2017Co-Authors: Mudasir Ahmad Malik, Charanjiv Singh SainiAbstract:Abstract The present work was aimed to investigate the effect of polyphenols on functional and rheological properties of Protein Isolates obtained from sunflower seed and kernel. Protein Isolates were obtained from both dephenolized and undephenolized meals of seed and kernel by isoelectric precipitation. Protein Isolates from dephenolized meals had higher percentage of Proteins than Protein Isolates from undephenolized meals. Concentration of Proteins in kernel Protein Isolates was higher as compared to seed Protein Isolates. The colour of kernel Protein Isolates improved considerably after removal of polyphenols, however, colour of seed Protein Isolates did not improve to a larger extent. Higher solubility, emulsifying activity, emulsion stability, dispersibility, foaming capacity and foam stability were found in Protein Isolates obtained from dephenolized meal. Lowest values of these properties were obtained at isoelectric point and highest at alkaline pH. Water binding capacity was higher for Protein Isolates with higher phenolic content and further increased toward alkaline pH. Least gelation concentration was lower for Protein Isolates with higher percentage of Protein and lower phenolic content. Polyphenols in Protein Isolates decreased their available lysine content and reduced both the storage modulus and loss modulus of Protein dispersions and formed more viscous and less elastic gels.
Kati Katina - One of the best experts on this subject based on the ideXlab platform.
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Biochemical characterization and technofunctional properties of bioprocessed wheat bran Protein Isolates.
Food chemistry, 2019Co-Authors: Elisa Arte, Emilia Nordlund, Xin Huang, Kati KatinaAbstract:Abstract The effect of three combinations of bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (Protein, fat, carbohydrate composition) and technofunctional properties (Protein solubility, emulsifying and foaming properties) of wheat bran Protein Isolates were evaluated. The bioprocessing increased the Protein (up to 80%) and fat content (up to 22.8%) in the Isolates due to the degradation of starch and soluble pentosans. Additional Proteins, globulin 3A and 3C, chitinase, β-amylase and LMW glutenins, were identified from the electrophoretic pattern of the Protein isolate bioprocessed with added enzymes. Generally, the bioprocessed Protein isolate had lower Protein solubility and stronger net charge in pH below 7, when compared to the Protein isolate made without bioprocessing. The emulsifying properties of the Protein Isolates were not affected by bioprocessing. However, the foaming stability of the Protein Isolates was nearly doubled by bioprocessing with cell wall hydrolyzing enzymes and phytase.
