Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04139-0
Abstract: This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found… read more here.
Keywords: mol mol; embedding curcumin; peanut protein; mol ... See more keywords
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC-ESI-QTOF-MS/MS.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.11.114
Abstract: Six novel peptides were separated from peanut protein isolate hydrolysate (PPIH) using ethanol precipitation and gel chromatography, and identified as DQR, NNP, EGF, EDG, TESSSE and RGENESEEEGAIVT by UPLC-ESI-QTOF-MS/MS. On the basis of sensory results,… read more here.
Keywords: taste; umami enhancing; peanut protein; separated peanut ... See more keywords
Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127215
Abstract: This study investigated changes of the structure and emulsifying properties of peanut protein isolate (PPI) during multiple freeze-thaw (F-T) cycles. According to the Fourier transform infrared spectrum, the F-T treatment to PPI reduced the content… read more here.
Keywords: ppi; structure emulsifying; properties peanut; emulsifying properties ... See more keywords
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.11.055
Abstract: This study aimed to examine the feasibility of improving umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with… read more here.
Keywords: maillard reaction; peanut protein; reaction; umami intensity ... See more keywords
Sustained outcomes in oral immunotherapy for peanut allergy (POISED study): a large, randomised, double-blind, placebo-controlled, phase 2 study
Sign Up to like & getrecommendations! Published in 2019 at "The Lancet"
DOI: 10.1016/s0140-6736(19)31793-3
Abstract: BACKGROUND Dietary avoidance is recommended for peanut allergies. We evaluated the sustained effects of peanut allergy oral immunotherapy (OIT) in a randomised long-term study in adults and children. METHODS In this randomised, double-blind, placebo-controlled, phase… read more here.
Keywords: placebo; peanut; study; peanut allergy ... See more keywords
Determination of Aflatoxin B1 Contents in Peanut Protein Snack Bars
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Biochemistry"
DOI: 10.1155/2023/7442095
Abstract: Peanuts, which are rich in nutrients, are used in many products and are often a primary ingredient of protein bars. However, when the necessary production and storage conditions are not met, mycotoxins, and particularly aflatoxin… read more here.
Keywords: aflatoxin contents; peanut protein; determination aflatoxin; shelf life ... See more keywords
Rheological properties of peanut protein isolate aggregation suspension and acid-induced gel
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Agricultural and Biological Engineering"
DOI: 10.25165/ijabe.v14i3.6021
Abstract: The dynamic rheological properties of peanut protein isolate (PPI) suspension and acid-induced PPI gels were studied. In frequency sweep test, the storage modulus (G′) and the loss modulus (G″) of PPI aggregation suspensions at different… read more here.
Keywords: aggregation; acid induced; suspension; rheological properties ... See more keywords
Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11091289
Abstract: A novel method combining high-pressure homogenization with enzymatic hydrolysis and hydrothermal cooking (HTC) was applied in this study to modify the structure of peanut protein, thus improving its physicochemical properties. Results showed that after combined… read more here.
Keywords: peanut protein; solubility; pressure homogenization; stability ... See more keywords
Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27092853
Abstract: Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to… read more here.
Keywords: peanut protein; taste; umami enhancing; umami taste ... See more keywords