The Experts below are selected from a list of 42936 Experts worldwide ranked by ideXlab platform
Ayobami Olayemi Oladejo - One of the best experts on this subject based on the ideXlab platform.
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effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of Rice Protein
Ultrasonics Sonochemistry, 2017Co-Authors: Xue Yang, Ayobami Olayemi Oladejo, Suyun Li, Yunliang Li, Siyu Ruan, Yucheng Wang, Shanfen HuangAbstract:Abstract The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of Rice Protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet–visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p > 0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p
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enzymolysis kinetics and structural characteristics of Rice Protein with energy gathered ultrasound and ultrasound assisted alkali pretreatments
Ultrasonics Sonochemistry, 2016Co-Authors: Xue Yang, Yanyan Zhang, Rahma Muatasim, Ayobami Olayemi OladejoAbstract:This research investigated the structural characteristics and enzymolysis kinetics of Rice Protein which was pretreated by energy-gathered ultrasound and ultrasound assisted alkali. The structural characteristics of Rice Protein before and after the pretreatment were performed with surface hydrophobicity and Fourier transform infrared (FTIR). There was an increase in the intensity of fluorescence spectrum and changes in functional groups after the pretreatment on Rice Protein compared with the control (without ultrasound and ultrasound assisted alkali processed), thus significantly enhancing efficiency of the enzymatic hydrolysis. A simplified kinetic equation for the enzymolysis model with the impeded reaction of enzyme was deduced to successfully describe the enzymatic hydrolysis of Rice Protein by different pretreatments. The initial observed rate constants (Kin,0) as well as ineffective coefficients (kimp) were proposed and obtained based on the experimental observation. The results showed that the parameter of kin,0 increased after ultrasound and ultrasound assisted alkali pretreatments, which proved the effects of the pretreatments on the substrate enhancing the enzymolysis process and had relation to the structure changes of the pretreatments on the substrate. Furthermore, the applicability of the simplified model was demonstrated by the enzymatic hydrolysis process for other materials.
Xue Yang - One of the best experts on this subject based on the ideXlab platform.
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effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of Rice Protein
Ultrasonics Sonochemistry, 2017Co-Authors: Xue Yang, Ayobami Olayemi Oladejo, Suyun Li, Yunliang Li, Siyu Ruan, Yucheng Wang, Shanfen HuangAbstract:Abstract The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of Rice Protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet–visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p > 0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p
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enzymolysis kinetics and structural characteristics of Rice Protein with energy gathered ultrasound and ultrasound assisted alkali pretreatments
Ultrasonics Sonochemistry, 2016Co-Authors: Xue Yang, Yanyan Zhang, Rahma Muatasim, Ayobami Olayemi OladejoAbstract:This research investigated the structural characteristics and enzymolysis kinetics of Rice Protein which was pretreated by energy-gathered ultrasound and ultrasound assisted alkali. The structural characteristics of Rice Protein before and after the pretreatment were performed with surface hydrophobicity and Fourier transform infrared (FTIR). There was an increase in the intensity of fluorescence spectrum and changes in functional groups after the pretreatment on Rice Protein compared with the control (without ultrasound and ultrasound assisted alkali processed), thus significantly enhancing efficiency of the enzymatic hydrolysis. A simplified kinetic equation for the enzymolysis model with the impeded reaction of enzyme was deduced to successfully describe the enzymatic hydrolysis of Rice Protein by different pretreatments. The initial observed rate constants (Kin,0) as well as ineffective coefficients (kimp) were proposed and obtained based on the experimental observation. The results showed that the parameter of kin,0 increased after ultrasound and ultrasound assisted alkali pretreatments, which proved the effects of the pretreatments on the substrate enhancing the enzymolysis process and had relation to the structure changes of the pretreatments on the substrate. Furthermore, the applicability of the simplified model was demonstrated by the enzymatic hydrolysis process for other materials.
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effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of Rice Protein
Ultrasonics Sonochemistry, 2016Co-Authors: Xue Yang, Yanyan Zhang, Suyun Li, Qiufang Liang, Wenjuan Qu, Ronghai He, Cunshan Zhou, Gustav Komla MahunuAbstract:Abstract The objectives of this study were to investigate the effects of multi-frequency energy-gathered ultrasound (MFEGU) and MFEGU assisted alkaline pretreatments on the enzymolysis and the mechanism of two pretreatments accelerating the Rice Protein (RP) proteolysis process. The results showed that MFEGU and MFEGU assisted alkaline pretreatments improved significantly (P
Suyun Li - One of the best experts on this subject based on the ideXlab platform.
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effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of Rice Protein
Ultrasonics Sonochemistry, 2017Co-Authors: Xue Yang, Ayobami Olayemi Oladejo, Suyun Li, Yunliang Li, Siyu Ruan, Yucheng Wang, Shanfen HuangAbstract:Abstract The effects of ultrasound pretreatment with different frequencies and working modes, including mono-frequency ultrasound (MFU), dual-frequency ultrasound (DFU) and tri-frequency ultrasound (TFU), on the degree of hydrolysis (DH) of Rice Protein (RP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of RP hydrolysate were investigated. Ultraviolet–visible (UV) spectroscopy, fourier transform infrared (FTIR) spectroscopy, surface hydrophobicity and scanning electron microscopy (SEM) of RP pretreated with ultrasound were measured. The results showed that ultrasound pretreatment did not increase DH of RP significantly (p > 0.05). However, all the ultrasound pretreatment increased the ACE inhibitory activity of RP hydrolysate significantly (p
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effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of Rice Protein
Ultrasonics Sonochemistry, 2016Co-Authors: Xue Yang, Yanyan Zhang, Suyun Li, Qiufang Liang, Wenjuan Qu, Ronghai He, Cunshan Zhou, Gustav Komla MahunuAbstract:Abstract The objectives of this study were to investigate the effects of multi-frequency energy-gathered ultrasound (MFEGU) and MFEGU assisted alkaline pretreatments on the enzymolysis and the mechanism of two pretreatments accelerating the Rice Protein (RP) proteolysis process. The results showed that MFEGU and MFEGU assisted alkaline pretreatments improved significantly (P
Christophe Dupont - One of the best experts on this subject based on the ideXlab platform.
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Hydrolyzed Rice Protein-Based Formulas, a Vegetal Alternative in Cow’s Milk Allergy
Nutrients, 2020Co-Authors: Christophe Dupont, Alain Bocquet, Daniel Tomé, Marie Bernard, Florence Campeotto, P. Dumond, Anna Essex, Marie-laure Frelut, Lydie Guénard-bilbault, Gideon LackAbstract:Formulas adapted to infant feeding, although most of the time made from cow's milk Proteins, can be made from hydrolyzed Rice Protein but they must be classified as "formulas for specific medical needs", according to European regulations. The nutritional quality of Rice Proteins is thus suitable to be used in infant formulas giving that it is supplemented by certain amino acids which can be lacking. Besides, hydrolysis is required to facilitate their water solubility and digestibility. Owing to a low allergenicity of Rice and to the absence of the cross-allergy between milk Proteins and Rice Proteins, these formulas are adapted to the diet of children with cow's milk Protein allergy (CMPA), which explains their growing use in some countries. However, CMPA, an expanding disorder, has consequences for growth, bone mineralization, and often has an association with allergy to other foods, including cow's milk extensive hydrolysate, so that a surveillance of the adaption of hydrolyzed Rice Protein formulas (HRPF) to CMPA, the absence of unexpected side effects, and the appropriate response to its various health hazards seems mandatory. This paper analyses the health problem deriving from CMPA, the industrial development of hydrolyzed Rice Protein formulas, and the limited number of clinical studies, which confirms, at the moment, a good allergic tolerance and safety. The goal is to better advise heath care professionals on their use of HRPFs during CMPA.
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hydrolyzed Rice Protein based formulas a vegetal alternative in cow s milk allergy
Nutrients, 2020Co-Authors: Christophe Dupont, Alain Bocquet, Daniel Tomé, Marie Bernard, Florence Campeotto, P. Dumond, Anna Essex, Marie-laure Frelut, Lydie GuenardbilbaultAbstract:Formulas adapted to infant feeding, although most of the time made from cow's milk Proteins, can be made from hydrolyzed Rice Protein but they must be classified as "formulas for specific medical needs", according to European regulations. The nutritional quality of Rice Proteins is thus suitable to be used in infant formulas giving that it is supplemented by certain amino acids which can be lacking. Besides, hydrolysis is required to facilitate their water solubility and digestibility. Owing to a low allergenicity of Rice and to the absence of the cross-allergy between milk Proteins and Rice Proteins, these formulas are adapted to the diet of children with cow's milk Protein allergy (CMPA), which explains their growing use in some countries. However, CMPA, an expanding disorder, has consequences for growth, bone mineralization, and often has an association with allergy to other foods, including cow's milk extensive hydrolysate, so that a surveillance of the adaption of hydrolyzed Rice Protein formulas (HRPF) to CMPA, the absence of unexpected side effects, and the appropriate response to its various health hazards seems mandatory. This paper analyses the health problem deriving from CMPA, the industrial development of hydrolyzed Rice Protein formulas, and the limited number of clinical studies, which confirms, at the moment, a good allergic tolerance and safety. The goal is to better advise heath care professionals on their use of HRPFs during CMPA.
James A. O'mahony - One of the best experts on this subject based on the ideXlab platform.
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Composition and Protein profile analysis of Rice Protein ingredients
Journal of Food Composition and Analysis, 2017Co-Authors: Luca Amagliani, Jonathan O'regan, Alan L. Kelly, James A. O'mahonyAbstract:Abstract The objective of this study was to investigate the nutrient composition and Protein profile of a range of Rice Protein ingredients containing 32–78% total Protein. Rice Protein ingredients had significantly (P 250 kDa, while Rice Protein hydrolysates (n = 4) were composed mainly of low MW peptides. In parallel, enriched Protein fractions were extracted from defatted Rice flour based on their solubility and characterised by SDS-PAGE to facilitate the identification of Protein bands in the Rice Protein ingredients. The results of this study underpin the understanding, prediction and control of physicochemical functionality of Rice Protein ingredients.
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Physical and flow properties of Rice Protein powders
Journal of Food Engineering, 2016Co-Authors: Luca Amagliani, Jonathan O'regan, Alan L. Kelly, James A. O'mahonyAbstract:Abstract In this study, the physical and flow properties of a range of Rice Protein powders, including three Rice Protein concentrates (RPC 1, RPC 2 and RPC 3), two Rice endosperm Protein hydrolysates (RPH 1 and RPH 2) and two Rice bran Protein hydrolysates (RBPH 1 and RBPH 2) were determined and compared with those of selected dairy Protein powders, i.e., skim milk powder, whey Protein isolate and whey Protein hydrolysate. The physical properties analysed included particle size distribution, particle shape and surface characteristics. Differential scanning calorimetry analysis demonstrated that RBPH samples had lower thermal stability compared to RPC and RPH samples. Analysis of the moisture sorption properties showed a higher hygroscopicity at high relative humidity values of hydrolysed Protein powders compared to their intact counterparts. All Protein ingredients analysed displayed good flowability (i.e., easy-flowing or free-flowing behaviour), while the bulk density of intact Rice Protein ingredients was higher than that of their hydrolysed counterparts. The results obtained in this study enable enhanced control of the behaviour of Rice Protein powders during storage, handling and processing.
