Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3066-8
Abstract: In some European countries, lupin seeds are not used efficiently enough, due to a lack of processing technologies for the preparation of attractive higher-value products; fermentation could be a promising process to increase the value… read more here.
Keywords: protein; lupinus angustifolius; protein isolates; antioxidant properties ... See more keywords
Critical evaluation of the functionality of soy protein isolates obtained from different raw materials
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3153-x
Abstract: The objectives of the present study were to assess how structural and gelation properties of soy protein isolates (SPIs) are affected by the characteristics of the soybean meal starting material used for protein extraction. The… read more here.
Keywords: protein; protein isolates; soy protein; critical evaluation ... See more keywords
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Sign Up to like & getrecommendations! Published in 2020 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-020-00866-4
Abstract: Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein… read more here.
Keywords: functional properties; protein; flour; protein isolates ... See more keywords
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.020
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… read more here.
Keywords: protein; bran protein; protein isolates; technofunctional properties ... See more keywords
Proteolytic activity of selected commercial Lactobacillus helveticus strains on soy protein isolates.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128152
Abstract: Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS… read more here.
Keywords: protein; protein isolates; lactobacillus helveticus; soy protein ... See more keywords
Design of novel edible hydrocolloids by structural interplays between wheat gluten proteins and soy protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105395
Abstract: Abstract Wheat gluten proteins (WPs) are nutritious protein with a large yield, but they are rarely industrially attractive due to their poor water solubility. In this experiment, a pH-cycle was used by co-dissolving WPs and… read more here.
Keywords: protein isolates; design novel; wheat gluten; soy protein ... See more keywords
Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109982
Abstract: The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content… read more here.
Keywords: protein; protein isolates; grains flour; flour protein ... See more keywords
Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2020.104335
Abstract: Abstract The purpose of this study was to investigate whether soybean protein isolates (SPIs 2 ) and soybean peptides (PEPs), as well as their hydrolysates after simulated gastrointestinal digestion (dSPIs and dPEPs), can promote the… read more here.
Keywords: lactobacillus rhamnosus; protein isolates; soybean protein; rhamnosus ... See more keywords
Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108662
Abstract: Abstract Protein isolates from Pangas waste were incorporated into sausages at different concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of its physico-chemical, textural, sensory and rheological properties. Increasing protein isolate content… read more here.
Keywords: protein; protein isolates; waste; chemical textural ... See more keywords
Effects of sonication on the in vitro digestibility and structural properties of buckwheat protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics Sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105348
Abstract: The present work investigated the effects of sonication at different amplitudes and durations on the in vitro digestibility of buckwheat protein isolates (BPIs). The conformation, particle size and microstructures of the BPIs were also studied… read more here.
Keywords: vitro digestibility; protein isolates; sonication; effects sonication ... See more keywords
Molecularization of Bitter Off-Taste Compounds in Pea Protein Isolates (Pisum sativum L.).
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b06663
Abstract: Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest… read more here.
Keywords: taste; protein isolates; pea protein; isolates pisum ... See more keywords