Journal articles: 'Physicochemical properties of food proteins'

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Zia, Muhammad Bin, Serap Namli, and Mecit Halil Oztop. "Physicochemical properties of wet-glycated soy proteins." LWT 142 (May 2021): 110981. http://dx.doi.org/10.1016/j.lwt.2021.110981.

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Soares, Luís Henrique de Barros, Patrícia Melchionna Albuquerque, Francine Assmann, and Marco Antônio Záchia Ayub. "Physicochemical properties of three food proteins treated with transglutaminase." Ciência Rural 34, no. 4 (August 2004): 1219–23. http://dx.doi.org/10.1590/s0103-84782004000400039.

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Three sources of food proteins were treated with microbial transglutaminase (EC 2.3.2.13) in order to assess changes in the physicochemical properties of reactivity, solubility, emulsification, and free amino groups of the formed polymers. Samples of lactic casein (LC), isolated soy protein (ISP), and hydrolysed animal protein (HAP), were incubated with the enzyme for one or two hours. LC and ISP showed a reduced solubility of 15% and 24% respectively, with HAP showing no alteration on solubility. Amino nitrogen content was 7%, 3% and 2% reduced for HAP, LC and ISP respectively. LC and ISP demonstrated lower emulsifying activity when they were enzymatically treated but the formed emulsions were stable, contrasting with HAP, which exhibited no changes in emulsifying properties.

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Tandang-Silvas, Mary Rose G., Evelyn Mae Tecson-Mendoza, Bunzo Mikami, Shigeru Utsumi, and Nobuyuki Maruyama. "Molecular Design of Seed Storage Proteins for Enhanced Food Physicochemical Properties." Annual Review of Food Science and Technology 2, no. 1 (April 10, 2011): 59–73. http://dx.doi.org/10.1146/annurev-food-022510-133718.

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Li, Yangyang, Hua Jin, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu, and Jing Xu. "Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions." Nanomaterials 9, no. 1 (December 25, 2018): 25. http://dx.doi.org/10.3390/nano9010025.

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This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared via ultrasound method was less than 245 nm. PPI-stabilized nanoemulsions showed better stability for 4 weeks, while the mean droplet diameter of RBPI-stabilized nanoemulsions had exceeded 1000 nm during the third week of storage. Fourier transform infrared and interfacial tension (IT) analysis showed that the higher level of disordered structure and lower IT of proteins made the stability of nanoemulsions better. Moreover, bivariate correlation analysis discovered that α-helix (p < 0.01) and β-turn (p < 0.05) of proteins were related to the mean droplet diameter of nanoemulsions, the random coil (p < 0.05) was related to the zeta potential of nanoemulsions. This study provided new idea for the relationship between the structure of protein and properties of protein-stabilized nanoemulsions.

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Zeng, Yan, Enhui Chen, Xuewen Zhang, Demao Li, Qinhong Wang, and Yuanxia Sun. "Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review." Foods 11, no. 21 (October 23, 2022): 3326. http://dx.doi.org/10.3390/foods11213326.

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In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.

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Tang, Xiao, Yanting Shen, Yiqin Zhang, M. Wes Schilling, and Yonghui Li. "Parallel comparison of functional and physicochemical properties of common pulse proteins." LWT 146 (July 2021): 111594. http://dx.doi.org/10.1016/j.lwt.2021.111594.

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Barroso da Silva, Fernando Luís, Paolo Carloni, David Cheung, Grazia Cottone, Serena Donnini, E. Allen Foegeding, Muhammad Gulzar, et al. "Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 365–87. http://dx.doi.org/10.1146/annurev-food-032519-051640.

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The structure and interactions of proteins play a critical role in determining the quality attributes of many foods, beverages, and pharmaceutical products. Incorporating a multiscale understanding of the structure–function relationships of proteins can provide greater insight into, and control of, the relevant processes at play. Combining data from experimental measurements, human sensory panels, and computer simulations through machine learning allows the construction of statistical models relating nanoscale properties of proteins to the physicochemical properties, physiological outcomes, and tastes of foods. This review highlights several examples of advanced computer simulations at molecular, mesoscale, and multiscale levels that shed light on the mechanisms at play in foods, thereby facilitating their control. It includes a practical simulation toolbox for those new to in silico modeling.

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Rahma, E. H., T. A. El-Adawy, R. Lásztity, M. A. Gomaa, A. A. El-Badawey, and J. Gaugecz. "Biochemical studies of some non-conventional sources of proteins Part 6. Physicochemical properties of apricot kernel proteins and their changes during detoxification." Food / Nahrung 38, no. 1 (1994): 3–11. http://dx.doi.org/10.1002/food.19940380103.

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Wang, Ronghan, Jing Jing Wang, Xiaobing Guo, Yufeng Li, Yi Wu, Haiquan Liu, and Yong Zhao. "Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation." LWT 154 (January 2022): 112832. http://dx.doi.org/10.1016/j.lwt.2021.112832.

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XIONG, Y. L., and C. J. BREKKE. "Physicochemical and Gelation Properties of Pre- and Postrigor Chicken Salt-soluble Proteins." Journal of Food Science 55, no. 6 (November 1990): 1544–48. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03564.x.

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ELIZALDE, B. E., A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins." Journal of Food Science 56, no. 1 (January 1991): 116–20. http://dx.doi.org/10.1111/j.1365-2621.1991.tb07989.x.

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GENOVESE, M. I., and F. M. LAJOLO. "Physicochemical Properties of Isolated Soy Proteins from Normal, Broken or Damaged Seeds." Journal of Food Science 57, no. 6 (November 1992): 1378–81. http://dx.doi.org/10.1111/j.1365-2621.1992.tb06863.x.

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Gundogan, Rukiye, and Asli Can Karaca. "Physicochemical and functional properties of proteins isolated from local beans of Turkey." LWT 130 (August 2020): 109609. http://dx.doi.org/10.1016/j.lwt.2020.109609.

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ROSALES-HERNÁNDEZ, Jessica María, Walfred ROSAS-FLORES, Hiram MEDRANO-ROLDÁN, Gerardo Antonio PÁMANES-CARRASCO, Esperanza HERRERA-TORRES, and Damián REYES-JÁQUEZ. "Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 1, no. 79 (May 15, 2022): 95. http://dx.doi.org/10.15835/buasvmcn-fst:2021.0026.

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The structuring of food is mainly done through a complex set of various food materials, such as proteins, polysaccharides, lipids, minerals, and water. Among these components, proteins and polysaccharides are the most used materials in food processing. In extrusion processing, the molecular interactions between its main components play a synergistic role in the achieved structure by performing specific functions in food that affect the sensory, physicochemical, and functional properties. In this research, food for pet animals based on beans (Phaseolus vulgaris L.), fodder corn (Zea mays L.), polished rice (Oryza Sativa), and polysaccharides as inulin, sodium alginate, and/or a native microbial exopolysaccharide from mining waste, was designed and evaluated. To produce the pellet, a single-screw extruder at 140 rpm and 140°C at the exit zone and the effects of the moisture content [13-18%] and concentration of each polysaccharide [0.3-0.9%] on the physicochemical properties of the food were evaluated. The obtained responses were: 1.16-1.4 for expansion index, 0.8-1.7 g/cm3 for bulk density, 1.5-7.4 g/g for water absorption index, 8.8-12.6% for water solubility index, and 8.8-35 N for hardness. According to the recorded values, native exopolysaccharides can provide better physicochemical characteristics than commercial polysaccharides.

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Kisambira, Abbas, John H. Muyonga, Yusuf B. Byaruhanga, Phinehas Tukamuhabwa, Silver Tumwegamire, and Wolfgang Gruenberg. "Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins." Journal of Food Research 3, no. 6 (October 7, 2014): 168. http://dx.doi.org/10.5539/jfr.v3n6p168.

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This study sought to determine the physicochemical and functional properties of yam bean (Pachyrhizus erosus) seed proteins. Pachyrhizus erosus seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, in vitro digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the Pachyrhizus erosus seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g-1, oil absorption capacity of 0.8 g g-1, protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. In vitro protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of Pachyrhizus erosus protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that Pachyrhizus erosus seed protein has potential for use in both food and non-food applications such as films and coating.

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Filli, Kalep Bulus. "Physicochemical properties of sorghum malt and Bambara groundnut based extrudates." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 55–65. http://dx.doi.org/10.3126/jfstn.v9i0.12075.

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Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.

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Wang, Yaosong, Changqi Liu, Tianyi Ma, and Jing Zhao. "Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins." Food Chemistry 295 (October 2019): 267–73. http://dx.doi.org/10.1016/j.foodchem.2019.05.128.

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Paraman, Ilankovan, N. S. Hettiarachchy, Christian Schaefer, and Markus I. Beck. "Physicochemical Properties of Rice Endosperm Proteins Extracted by Chemical and Enzymatic Methods." Cereal Chemistry Journal 83, no. 6 (November 2006): 663–67. http://dx.doi.org/10.1094/cc-83-0663.

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Chen, Yixuan, Jianchu Chen, Cheng Chang, Juan Chen, Feiwei Cao, Jiawen Zhao, Yangfan Zheng, and Jiajin Zhu. "Physicochemical and functional properties of proteins extracted from three microalgal species." Food Hydrocolloids 96 (November 2019): 510–17. http://dx.doi.org/10.1016/j.foodhyd.2019.05.025.

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Zhan, Qian, Xiaoting Ye, Yu Zhang, Xiangli Kong, Jinsong Bao, Harold Corke, and Zhongquan Sui. "Starch granule-associated proteins affect the physicochemical properties of rice starch." Food Hydrocolloids 101 (April 2020): 105504. http://dx.doi.org/10.1016/j.foodhyd.2019.105504.

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García-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins." Foods 9, no. 7 (July 15, 2020): 933. http://dx.doi.org/10.3390/foods9070933.

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Iwona, Szerszunowicz, and Nałęcz Dorota. "The use of UniProtKB/BIOPEP for the analysis of oat globulin physicochemical parameters and bioactivity." Czech Journal of Food Sciences 36, No. 2 (May 7, 2018): 119–25. http://dx.doi.org/10.17221/455/2016-cjfs.

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The physico-chemical properties of oat proteins (globulins) were determined and an analysis was done whether products of in silico proteolysis contain mono- and multi-functional peptides with various biological activity. The MW(s), calculated by the ProtParam program, for precursors of 12S and 11S globulins and proteins without signal peptides were in the range of 50.78–61.86 kDa. The pH at which the solubility of the proteins under analysis was the lowest ranged from 7.29 to 9.44. A simulation of proteolysis with three enzymes (pepsin, trypsin, and chymotrypsin A) in the optimum conditions of the enzyme action can produce 6–8 bi-functional, 5–10 mono-functional biopeptides from oat globulins (12S, 11S globulins), and one tri-functional biopeptide (VY). The mono-functional biopeptides exhibited the activity of DPPIV inhibitors or ACE inhibitors, and the multi-functional biopeptides can exhibit the activity of inhibitors of both enzymes (DPPIV and ACE). Sensory peptides accounted for 43% of all the released mono- and multi-functional biopeptides.

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McClements, David Julian, Jiakai Lu, and Lutz Grossmann. "Proposed Methods for Testing and Comparing the Emulsifying Properties of Proteins from Animal, Plant, and Alternative Sources." Colloids and Interfaces 6, no. 2 (March 24, 2022): 19. http://dx.doi.org/10.3390/colloids6020019.

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The food industry is trying to reformulate many of its products to replace functional ingredients that are chemically synthesized or isolated from animal sources (such as meat, fish, eggs, or milk) with ingredients derived from plant or microbial sources. This effort is largely a result of the demand for foods that are better for the environment, human health, and animal welfare. Many new kinds of plant- or microbial-derived proteins are being isolated for potential utilization as functional ingredients by the food industry. A major challenge in this area is the lack of standardized methods to measure and compare the functional performance of proteins under conditions they might be used in food applications. This information is required to select the most appropriate protein for each application. In this article, we discuss the physicochemical principles of emulsifier functionality and then present a series of analytical tests that can be used to quantify the ability of proteins to form and stabilize emulsions. These tests include methods for characterizing the effectiveness of the proteins to promote the formation and stability of the small droplets generated during homogenization, as well as their ability to stabilize the droplets against aggregation under different conditions (e.g., pH, ionic composition, temperature, and shearing). This information should be useful to the food industry when it is trying to identify alternative proteins to replace existing emulsifiers in specific food applications.

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Cui, Qiang, Lin Wang, Guorong Wang, Anqi Zhang, Xibo Wang, and Lianzhou Jiang. "Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins." LWT 142 (May 2021): 110979. http://dx.doi.org/10.1016/j.lwt.2021.110979.

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Cabrera-Chávez, Francisco, Josafat Marina Ezquerra-Brauer, Ronaldo Herrera-Urbina, Cristina M. Rosell, and Ofelia Rouzaud-Sández. "Physicochemical Properties of Wheat Gluten Proteins Modified by Protease From Sierra (Scomberomorus sierra) Fish." International Journal of Food Properties 13, no. 6 (October 25, 2010): 1187–98. http://dx.doi.org/10.1080/10942910903013357.

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PATEL, T. R., D. M. JACKMAN, G. J. WILLIAMS, and F. M. BARTLETT. "Physicochemical Properties of Heat-Stable Proteases from Psychrotrophic Pseudomonads." Journal of Food Protection 49, no. 3 (March 1, 1986): 183–88. http://dx.doi.org/10.4315/0362-028x-49.3.183.

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Four purified heat-stable proteases from psychrotrophic pseudomonads were characterized and compared with other similar purified proteases. Amino acid compositions, hydrophobicities, Difference Index (DI) values, heat-stabilities, metal ion contents and N-terminal amino acids of these proteases were examined. Some similarities as well as differences in their amino acid compositions were observed. All were inactivated by EDTA-treatment and the apoenzymes were reactivated with either Ca, Mg or Mn ions. Proteases T25, T20, T16 and T13 contained 16, 8, 4 and 5 g atom per mol of Ca, respectively. Except for protease T20 which showed 4 g atom per mol of Mg, the other proteases showed less than 1 g atom per mol of the element. The Mn content of the proteases was negligible (less than 0.1 g atom per mol). The presence of exogenous Ca afforded protection to the protease activity in the partially purified enzymes when subjected to heat treatment. Heated samples of proteases when stored in cold regained activity indicating renaturation of the proteins. Threonine was tentatively identified as the N-terminal amino acid in the four purified proteases. Similarities and differences observed between purified proteases are discussed.

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Ha, Ho-Kyung, Scott Rankin, Mee-Ryung Lee, and Won-Jae Lee. "Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review." Molecules 24, no. 18 (September 6, 2019): 3254. http://dx.doi.org/10.3390/molecules24183254.

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Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins—from whey, a byproduct of cheese manufacturing—have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.

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ELIZALDE, B. E., R. J. KANTEREWICZ, A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Physicochemical Properties of Food Proteins Related to Their Ability to Stabilize Oil-in-Water Emulsions." Journal of Food Science 53, no. 3 (May 1988): 845–48. http://dx.doi.org/10.1111/j.1365-2621.1988.tb08968.x.

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Moghadam, Maryam, Maryam Salami, Mehdi Mohammadian, Zahra Emam-Djomeh, Raheleh Jahanbani, and Ali Akbar Moosavi-Movahedi. "Physicochemical and bio-functional properties of walnut proteins as affected by trypsin-mediated hydrolysis." Food Bioscience 36 (August 2020): 100611. http://dx.doi.org/10.1016/j.fbio.2020.100611.

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TSUMURA, Kazunobu. "Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis." Food Science and Technology Research 15, no. 4 (2009): 381–88. http://dx.doi.org/10.3136/fstr.15.381.

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Milson S. Barbosa, Cintia C.C. Freire, Danyelle A. Mota, Lays C. Almeida, Ranyere L. Souza, Matheus M. Pereira, Álvaro S. Lima, and Cleide M. F. Soares. "Nutritional Quality of Moringa oleifera Seeds and Physicochemical Properties of Its Crude Oil." JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH 3, no. 4 (December 21, 2020): 341–46. http://dx.doi.org/10.34178/jbth.v3i4.140.

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This study aimed to evaluate the centesimal composition of Moringa oleifera Lam seeds and identify the physicochemical properties of crude oil extracted from Moringa oleifera Lam seeds. The values found for the centesimal composition showed that the seeds are constituted by 41% of crude oil, 32.40% of proteins, 4.20% of ash, 19.54% of carbohydrate, and 2.86% of moisture. These results indicate that Moringa oleifera Lam seeds are a potential source for health and diet food products. Compared with oils from Moringa oleifera Lam seeds grown in other countries, the physicochemical characteristics found in the oil are in agreement with data from the literature. Therefore, Moringa oleifera Lam oil can be used as a potential source for the manufacture of several industrial products, such as food and cosmetics.

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Dai, Hongjie, Yi Sun, Wenyin Xia, Liang Ma, Lin Li, Qiang Wang, and Yuhao Zhang. "Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration." LWT 141 (April 2021): 110895. http://dx.doi.org/10.1016/j.lwt.2021.110895.

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Dong, Mengxue, Liangjie Tian, Jiayu Li, Jie Jia, Yufei Dong, Yonggang Tu, Xuebo Liu, Chen Tan, and Xiang Duan. "Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid." LWT 154 (January 2022): 112868. http://dx.doi.org/10.1016/j.lwt.2021.112868.

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Li, Fang, Xiangyang Wu, Ting Zhao, Feng Li, Jiangli Zhao, and Liuqing Yang. "Extraction, Physicochemical, and Functional Properties of Proteins From Milk Thistle Silybum Marianum L. Gaernt Seeds." International Journal of Food Properties 16, no. 8 (February 13, 2013): 1750–63. http://dx.doi.org/10.1080/10942912.2011.608176.

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Kitts, David D. "Bioactive substances in food: identification and potential uses." Canadian Journal of Physiology and Pharmacology 72, no. 4 (April 1, 1994): 423–34. http://dx.doi.org/10.1139/y94-062.

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Bioactive substances in foods can represent "extranutritional" constituents naturally present in small quantities in the food matrix, produced upon either in vivo or industrial enzymatic digestion, the latter being a result of food-processing activities. Bioactive constituents of food evoke physiological, behavioral, and immunological effects. Evidence from both epidemiological and animal studies has suggested chemopreventative roles for phytochemicals in certain forms of cancers and in the control of hyperlipidemia. Secondary products of plant metabolism can modulate xenobiotic metabolizing and cholesterol synthetic enzymes. Unique physicochemical properties of food-derived peptides with characteristic amino acid composition and sequences have been reported to influence intestinal transit, modify nutrient absorption and excretion, and exhibit immuno-stimulating and antihypertensive activity. Biologically active peptides derived from casein, fish muscle, and plant protein hydrolysates have been isolated, purified, and identified in peptide sequence studies. Therapeutic proteins (e.g., specific antibodies) derived from animal products such as milk may offer the potential for developing specialized food products with prophylactic as well as nutritive quality. This paper discusses the physicochemical mechanism of action of specific bioactive substances naturally present in or derived from foods. The biotechnologies employed to develop these products and the issues concerning acceptance by consumer and regulatory bodies are also addressed.Key words: bioactive substances, food, biotechnology, nutrition.

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Kutzli, Ines, Jochen Weiss, and Monika Gibis. "Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application." Foods 10, no. 2 (February 9, 2021): 376. http://dx.doi.org/10.3390/foods10020376.

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Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients. This poses challenges because plant proteins are oftentimes storage proteins with a high molecular weight and low water solubility. One promising approach to overcome these limitations is the glycation of plant proteins. The covalent bonding between the proteins and different carbohydrates created via the initial stage of the Maillard reaction can improve the techno-functional characteristics of these proteins without the involvement of potentially toxic chemicals. However, compared to studies with animal-derived proteins, glycation studies on plant proteins are currently still underrepresented in literature. This review provides an overview of the existing studies on the glycation of the major groups of plant proteins with different carbohydrates using different preparation methods. Emphasis is put on the reaction conditions used for glycation as well as the modifications to physicochemical properties and techno-functionality. Different applications of these glycated plant proteins in emulsions, foams, films, and encapsulation systems are introduced. Another focus lies on the reaction chemistry of the Maillard reaction and ways to harness it for controlled glycation and to limit the formation of undesired advanced glycation products. Finally, challenges related to the controlled glycation of plant proteins to improve their properties are discussed.

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Paramita, Vilia Darma, Naksit Panyoyai, and Stefan Kasapis. "Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute." International Journal of Molecular Sciences 21, no. 7 (April 6, 2020): 2550. http://dx.doi.org/10.3390/ijms21072550.

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In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

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Rahman, Md Mahfuzur, and Buddhi P. Lamsal. "Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties." Comprehensive Reviews in Food Science and Food Safety 20, no. 2 (February 2, 2021): 1457–80. http://dx.doi.org/10.1111/1541-4337.12709.

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FIORA, F. A., A. M. R. PILOSOF, and G. B. BARTHOLOMAI. "Physicochemical Properties of Soybean Proteins Related to Flow, Viscoelastic, Mechanical and Water-holding Characteristics of Gels." Journal of Food Science 55, no. 1 (January 1990): 133–36. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06035.x.

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Choi, Y. J., T. M. Lin, K. Tomlinson, and J. W. Park. "Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins." LWT - Food Science and Technology 41, no. 3 (April 2008): 460–68. http://dx.doi.org/10.1016/j.lwt.2007.03.016.

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Dogbevi, M. K., C. Vachon, and M. Lacroix. "Physicochemical Properties of Dry Red Kidney Bean Proteins and Natural Microflora as Affected by Gamma Irradiation." Journal of Food Science 64, no. 3 (May 1999): 540–42. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15080.x.

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TEMELLI, F., E. LeBLANC, L. FU, and N. J. TURCHINSKY. "EFFECT OF SUPERCRITICAL CO2EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS." Journal of Muscle Foods 9, no. 2 (April 1998): 57–73. http://dx.doi.org/10.1111/j.1745-4573.1998.tb00644.x.

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Yang, Kai, Tian-Rui Xu, Yan-Hong Fu, Ming Cai, Qi-Le Xia, Rong-Fa Guan, Xian-Guo Zou, and Pei-Long Sun. "Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake." Food Research International 139 (January 2021): 109907. http://dx.doi.org/10.1016/j.foodres.2020.109907.

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Lenz, Markus, Boris Kolvenbach, Benjamin Gygax, Suzette Moes, and Philippe F. X. Corvini. "Shedding Light on Selenium Biomineralization: Proteins Associated with Bionanominerals." Applied and Environmental Microbiology 77, no. 13 (May 20, 2011): 4676–80. http://dx.doi.org/10.1128/aem.01713-10.

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ABSTRACTSelenium-reducing microorganisms produce elemental selenium nanoparticles with particular physicochemical properties due to an associated organic fraction. This study identified high-affinity proteins associated with such bionanominerals and with nonbiogenic elemental selenium. Proteins with an anticipated functional role in selenium reduction, such as a metalloid reductase, were found to be associated with nanoparticles formed by one selenium respirer,Sulfurospirillum barnesii.

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Li, Wan, Ran Du, Julieth Joram Majura, Zhongqin Chen, Wenhong Cao, Chaohua Zhang, Huina Zheng, Jialong Gao, Haisheng Lin, and Xiaoming Qin. "The Spatial Distribution Patterns, Physicochemical Properties, and Structural Characterization of Proteins in Oysters (Crassostrea hongkongensis)." Foods 11, no. 18 (September 13, 2022): 2820. http://dx.doi.org/10.3390/foods11182820.

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Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor) patterns and structural characteristics of proteins, including water–soluble proteins (WSP), salt–soluble proteins (SSP), acid–soluble proteins (ASP) and alkali–soluble proteins (ALSP) of oysters (Crassostrea hongkongensis) were investigated with the amino acid analyzer, circular dichroism spectroscopy (CD), fourier transform infrared spectroscopy (FTIR), and fluorescence spectroscopy. The results showed that oyster proteins were mainly distributed in the visceral mass and mantle. The protein composition was WSP, SSP, ALSP, and ASP in descending order, which conformed to the ideal amino acid pattern. Variations in secondary structure, molecular weight distribution, and thermal denaturation temperatures of the oyster proteins were observed. SSP had wider bands (16–270 kDa) than those of ASP (30–37 kDa) and ALSP (66–270 kDa). Among the four proteins, the SSP of the mantle showed the highest thermal stability (87.4 °C), while ALSP of the adductor muscle had the lowest the lowest the peak denaturation temperature (Tm) (53.8 °C). The proportions of secondary structures in oyster proteins were different, with a higher proportion of solid protein β–folds, and the exposure of aromatic amino acid residues and disulfide bonds and the microenvironment in which they were located were also different.

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Evdokimov, Ivan, Vladimir Kurchenko, Vasiliy Tsigankov, and Tatyana Golovach. "DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE." Foods and Raw Materials 3, no. 2 (October 20, 2015): 105–14. http://dx.doi.org/10.12737/13127.

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Boonaert, Christophe J. P., and Paul G. Rouxhet. "Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties." Applied and Environmental Microbiology 66, no. 6 (June 1, 2000): 2548–54. http://dx.doi.org/10.1128/aem.66.6.2548-2554.2000.

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ABSTRACT The surface chemical composition and physicochemical properties (hydrophobicity and zeta potential) of two lactic acid bacteria,Lactococcus lactis subsp. lactis bv. diacetilactis and Lactobacillus helveticus, have been investigated using cells harvested in exponential or stationary growth phase. The surface composition determined by X-ray photoelectron spectroscopy (XPS) was converted into a molecular composition in terms of proteins, polysaccharides, and hydrocarbonlike compounds. The concentration of the last was always below 15% (wt/wt), which is related to the hydrophilic character revealed by water contact angles of less than 30°. The surfaces of L. lactis cells had a polysaccharide concentration about twice that of proteins. The S-layer of L. helveticus was either interrupted or crossed by polysaccharide-rich compounds; the concentration of the latter was higher in the stationary growth phase than in the exponential growth phase. Further progress was made in the interpretation of XPS data in terms of chemical functions by showing that the oxygen component at 531.2 eV contains a contribution of phosphate in addition to the main contribution of the peptide link. The isoelectric points were around 2 and 3, and the electrophoretic mobilities above pH 5 (ionic strength, 1 mM) were about −3.0 × 10−8 and −0.6 × 10−8 m2 s−1 V−1 forL. lactis and L. helveticus, respectively. The electrokinetic properties of the latter reveal the influence of carboxyl groups, while the difference between the two strains is related to a difference between N/P surface concentration ratios, reflecting the relative exposure of proteins and phosphate groups at the surface.

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Ajibola, Comfort F., and Rotimi E. Aluko. "Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions." Molecules 27, no. 3 (February 4, 2022): 1059. http://dx.doi.org/10.3390/molecules27031059.

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The hemp seed contains protein fractions that could serve as useful ingredients for food product development. However, utilization of hemp seed protein fractions in the food industry can only be successful if there is sufficient information on their levels and functional properties. Therefore, this work provides a comparative evaluation of the structural and functional properties of hemp seed protein isolate (HPI) and fractions that contain 2S, 7S, or 11S proteins. HPI and protein fractions were isolated at pH values of least solubility. Results showed that the dominant protein was 11S, with a yield of 72.70 ± 2.30%, while 7S and 2S had values of 1.29 ± 0.11% and 3.92 ± 0.15%, respectively. The 2S contained significantly (p < 0.05) higher contents of sulfhydryl groups at 3.69 µmol/g when compared to 7S (1.51 µmol/g), 11S (1.55 µmol/g), and HPI (1.97 µmol/g). The in vitro protein digestibility of the 2S (72.54 ± 0.52%) was significantly (p < 0.05) lower than those of the other isolated proteins. The intrinsic fluorescence showed that the 11S had a more rigid structure at pH 3.0, which was lost at higher pH values. We conclude that the 2S fraction has superior solubility, foaming capacity, and emulsifying activity when compared to the 7S, 11S, and HPI.

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Chang, Hongmiao, Junwei Zhang, Jian Xia, Caiyun Kang, and Yueming Yan. "Influence of waxy proteins on wheat resistant starch formation, molecular structure and physicochemical properties." Food Chemistry 376 (May 2022): 131944. http://dx.doi.org/10.1016/j.foodchem.2021.131944.

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Schär-Zammaretti, Prisca, Marie-Lise Dillmann, Nicola D'Amico, Michael Affolter, and Job Ubbink. "Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus." Applied and Environmental Microbiology 71, no. 12 (December 2005): 8165–73. http://dx.doi.org/10.1128/aem.71.12.8165-8173.2005.

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ABSTRACT The effect of the simple and complex basic components of a fermentation medium on the surface properties of Lactobacillus acidophilus NCC2628 is studied by physicochemical methods, such as electrophoresis, interfacial adhesion, and X-ray photonelectron spectroscopy, and by transmission electron microscopy. Starting from an optimized complete medium, the effect of carbohydrates, peptones, and yeast extracts on the physicochemical properties of the cell wall is systematically investigated by consecutively omitting one of the principal components from the fermentation medium at the time. The physicochemical properties and structure of the bacterial cell wall remain largely unchanged if the carbohydrate content of the fermentation medium is strongly reduced, although the concentration of surface proteins increases slightly. Both peptone and yeast extract have a considerable influence on the bacterial cell wall, as witnessed by changes in surface charge, hydrophobicity, and the nitrogen-to-carbon ratio. Both zeta potential and the cell wall hydrophobicity show a positive correlation with the nitrogen-to-carbon ratio of the bacterial surfaces, indicative of the important role of surface proteins in the overall surface physical chemistry. The hydrophobicity of the cell wall, which is low for the cultures grown in the complete medium and in the absence of carbohydrates, becomes fairly high for the cultures grown in the medium without peptones and the medium without yeast extract. UV spectrophotometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis combined with liquid chromatography-tandem mass spectrometry are used to analyze the effect of medium composition on LiCl-extractable cell wall proteins, confirming the major change in protein composition of the cell wall for the culture fermented in the medium without peptones. In particular, it is found that expression of the S-layer protein is dependent on the protein source of the fermentation medium.

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Journal articles on the topic 'Physicochemical properties of food proteins'

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