Дисертації з теми "Physicochemical properties of food proteins"
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Adavalli, Sharat Chandra. "Extrusion and physicochemical properties of soy-whey protein meat analog." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/6272.
Повний текст джерелаThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 16, 2008) Includes bibliographical references.
Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.
Повний текст джерелаMcCarthy, James Thomas. "Physicochemical Properties, Microstructure and Probiotic Survivability of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate as a Fat Replacer." ScholarWorks @ UVM, 2015. http://scholarworks.uvm.edu/graddis/442.
Повний текст джерелаPuli, Goutham. "Effects of Xanthan/Locust Bean Gum Mixtures on the Physicochemical Properties and Oxidative Stability of Whey Protein Stabilized Oil-In-Water Emulsions." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1288.
Повний текст джерелаWangsa-Wirawan, Norbertus Djajasantosa. "Physicochemical properties of protein inclusion bodies." Title page, contents and introduction only, 1999. http://web4.library.adelaide.edu.au/theses/09PH/09phw2465.pdf.
Повний текст джерелаMhd, Sarbon Norizah. "Nutritional and physicochemical properties of chicken proteins and peptides." Thesis, University of Surrey, 2011. http://epubs.surrey.ac.uk/804305/.
Повний текст джерелаKim, Young Duk. "Encapsulation properties of several food proteins /." The Ohio State University, 1995. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487868114110127.
Повний текст джерелаTian, Susan Jane. "Varietal and environmental effects on the physicochemical properties of sweet potato starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339597.
Повний текст джерелаPirogova, Elena 1968. "Examination of physicochemical properties of amino acids within the resonant recognition model." Monash University, Dept. of Electrical and Computer Systems Engineering, 2001. http://arrow.monash.edu.au/hdl/1959.1/8424.
Повний текст джерелаKimura, Aiko. "Analysis of Structural Factors Contributing to Physicochemical Properties of Seed Storage Proteins." Kyoto University, 2010. http://hdl.handle.net/2433/120460.
Повний текст джерела0048
新制・課程博士
博士(農学)
甲第15416号
農博第1801号
新制||農||978(附属図書館)
学位論文||H22||N4515(農学部図書室)
27894
京都大学大学院農学研究科農学専攻
(主査)准教授 丸山 伸之, 教授 松村 康生, 教授 谷坂 隆俊
学位規則第4条第1項該当
Yu, Feiran. "Physicochemical Modifications of Milk Fat Globule Membrane Proteins During Temperature Processing of Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534770720065921.
Повний текст джерелаJia, Xue Jing. "Physicochemical properties and pharmacological activities of polysaccharides from Rhynchosia minima root." Thesis, University of Macau, 2018. http://umaclib3.umac.mo/record=b3952494.
Повний текст джерелаPg, Metussin Dk Rosidah. "Properties of proteins and food products from micronized soybeans." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59421.
Повний текст джерелаFunctional, biochemical and nutritional properties of the micronized soybeans, soy isolate, soymilk and tofu were studied. The results indicate the following: the digestibility of micronized soybean (84.3%) was higher compared to the unprocessed soybean (76.5%); the available lysine content of soy isolate, soymilk and tofu from micronized soybeans were higher than the corresponding products derived from unprocessed beans; the unprocessed soybean flour displayed maximum foam capacity at pH 9.0 while the micronized soybean flour showed no foam capacity at pH 3.0 and 5.0; polyacrylamide-disc gel electrophoresis showed that heat treatment by micronization had little effect on the protein constitution of the soybean and on the protein-carbohydrate interaction but induced some interactions of protein and lipid components in the soybeans.
Tsumura, Kazunobu. "Effects of enzymatic and physicochemical treatments on the protein-chemical properties of soybean proteins." Kyoto University, 2005. http://hdl.handle.net/2433/145442.
Повний текст джерела0048
新制・論文博士
博士(農学)
乙第11587号
論農博第2547号
新制||農||903(附属図書館)
学位論文||H17||N3991(農学部図書室)
22886
UT51-2004-U484
(主査)教授 井上 國世, 教授 安達 修二, 教授 伏木 亨
学位規則第4条第2項該当
Ghimire, Ganga D., ガンガ D. ギミレ, Kenichiro Imai, 賢一郎 今井, Fumitsugu Akazawa, 史嗣 赤沢, Toshiyuki Tsuji, et al. "Physicochemical properties of amino acid sequences of G-proteins for understanding GPCR-G-protein coupling." Chem-Bio Informatics Society, 2006. http://hdl.handle.net/2237/9277.
Повний текст джерелаSato, Ai. "Technological approaches for controlling foaming properties of food proteins toward on-site consumption." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263709.
Повний текст джерелаRundqvist, Louise. "Thermodynamical and structural properties of proteins and their role in food allergy." Doctoral thesis, Umeå universitet, Institutionen för medicinsk kemi och biofysik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-68020.
Повний текст джерелаMostafa, Kamel Abdelfatah Ali. "Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins." Phd thesis, Universität Potsdam, 2013. http://opus.kobv.de/ubp/volltexte/2013/6903/.
Повний текст джерелаFür die Verbesserung von Nahrungsmitteleigenschaften können Modifikationen an verschiedenen Inhaltsstoffen vorgenommen werden. Beispielsweise werden bereits Proteine miteinander verknüpft und bilden sogenannte „Crosslinks“ oder vernetzte Biomoleküle. Diese werden für die Herstellung fester, viskoelastischer Produkte, die zum Verdicken als auch zum Stabilisieren von Emulsionen oder Schäumen eingesetzt werden, genutzt. Da die Verbraucher sich Zunehmens mit gesundheitsfördernden Lebensmitteln befassen, ist das Einbringen von gesundheitsfördernden Inhaltsstoffen wie z.B. phenolische Verbindungen, immer mehr in den Fokus der Forschung gerückt. Demnach ist das wissenschaftliche Bestreben phenolische Verbindungen in die Vernetzung von Proteinen mit einzubeziehen und deren positive Wirkungen (antioxidativ) auszunutzen, vorteilhaft. Als Phenole werden Verbindungen bezeichnet, die eine oder mehrere Hydroxygruppen am Benzolring aufweisen. Phenole liegen in der Enolform vor, da diese, bedingt durch den Erhalt des aromatischen Benzolringes, energetisch begünstigt ist. Kaffeesäure ist eine Hydroxyzimtsäure und in Kaffeebohnen zu finden. Der am häufigsten anzutreffende Ester besteht aus Kaffee- und Chinasäure. Der einfachste Vertreter ist die Chlorogensäure (5-Caffeoylchinasäure, 5-CQA), die in vielen Pflanzenteilen enthalten ist. Chlorogensäure und ihre Derivate besitzen ebenfalls antioxidative Eigenschaften. Zusätzlich wirken sie auf Enzyme, die an entzündlichen- oder allergischen Reaktion teilnehmen, inhibierend. Während Verarbeitungs- und Lagerungsprozessen können phenolische Komponenten pflanzlicher Lebensmittel mit den Aminosäuren der Proteine in Lebensmitteln reagieren. Solche Reaktionen können die physikalisch-chemischen Eigenschaften von Proteinen verändern und deren ernährungsphysiologische Wertigkeit vermindern. Proteine weisen verschiedene reaktive Seitengruppen (Sulfhydryl-, Hydroxyl-, Aminogruppen) auf, mit denen sie über kovalente und nicht-kovalente Wechselwirkungen mit Phenolen Verbindungen eingehen können. Zu den nicht-kovalenten Verbindungen gehören u. a. Wasserstoffbrückenbindungen, hydrophobe Wechselwirkungen und Ionenbindungen. Phenole (z.B. Chlorogensäuren) können bei Anwesenheit von Sauerstoff enzymatisch bzw. nichtenzymatisch oxidiert werden. Die Reaktionsprodukte (Chinone) bilden anschließend mit reaktiven Thiol- bzw. Aminogruppen von Proteinen Addukte. Die Erfassung dieser verschiedenen Facetten von Interaktionen stellt somit die primäre Forschungsaufgabe im Rahmen dieser Arbeit. Die primäre Aufgabe der vorliegenden Arbeit besteht demzufolge in der Etablierung der Analysen- und der Charakterisierungsmöglichkeiten solcher Wechselwirkungen (Bindung) pflanzlicher Verbindungen bzw. deren Reaktionsprodukten mit Proteinen u.a. über massenspektrometrische Methoden. Da die Wechselwirkung mit Proteinen auch zu Veränderungen der Proteinstruktur führt, können deren funktionelle Eigenschaften auch verändert sein. Dies soll anhand der Messung von isolierten Proteinen die an der Wechselwirkung beteiligt sind, nachgewiesen werden. Anschließend sollen über Docking-Untersuchungen die entsprechenden Bindungsstellen näher charakterisiert werden. Durch die vorliegenden Ergebnisse wurden mögliche Reaktionen von phenolischen Verbindungen mit Proteinen, näher charakterisiert. Es wurde festgestellt, dass die Apfelsorte Braeburn über die höchste PPO- Enzymaktivität beim gleichzeitigen niedrigen CQA Gehalt im Vergleich zu den anderen untersuchten Sorten verfügt. Die PPO/Tyrosinase modulierte Reaktionen zwischen CQA und Lysine wurden in Abhängigkeit der vorherrschenden Bedingungen optimiert und die Reaktionsprodukte analysiert. In dem zweiten Teil wurden solche Reaktionsmöglichkeiten in den Grünen Kaffeebohnen lokalisierte und modelliert. Dazu wurden die sortenabhängige CQA-Zusammensetzung ermittelt und die möglichen Reaktionen mit den Hauptspeicherproteinen des Kaffees dargestellt. Im letzten Teil wurden dann diese Reaktionen mit Molkenproteinen simuliert und Einflüsse auf die Struktur und die funktionellen Eigenschaften erfasst. Die Ergebnisse belegen eine umfangreiche und sehr heterogene Adduktbildung mit den Aminoseitenketten des Lysins und Cysteins. Ein Katalog der unterschiedlichen Reaktionsprodukte wurde erstellt und am Protein modelliert. Die entsprechende Veränderung an die Proteinstruktur wurde experimentell belegt und der Einfluss wurde in den technofunktionelle Eigenschaften (wie die Löslichkeit, Emulgierbarkeit usw.) wiederspiegelt. Ein Anstieg des antioxidativen Potentials der Proteine wurde erreicht und diese so modifizierten Proteine wurden weiter zur Stabilisierung und Produktentwicklung getestet. Die ersten Ergebnisse eröffnen Nutzungsmöglichkeiten der modifizierten Proteine zur Verkapselung von bioaktiven Sekundären Pflanzenstoffen.
Alzagtat, Ahmeda A. "Effects of protein-lipid interactions on physiochemical and functional properties of food proteins." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38144.
Повний текст джерелаThe results showed that pH, temperature and the type of lipids affected both ovalbumin-lipid interactions and physiochemical properties of ovalbumin. Changes in the electrophoretic behavior of ovalbumin were related to the presence of lipids, and the relative fluorescence of ovalbumin decreased in the presence of lipids at different pH values. In addition, lipids increased the stability of ovalbumin as revealed by the thermal denaturation (Td) and by the enthalpy transition (DeltaH). FTIR spectra in the amide I absorption region revealed that lipids affected the secondary structure of ovalbumin. Changes in the integrated intensity of the amide II band between (1520--1555) cm -1 in the presence of D2O showed that H-D exchange of ovalbumin decreased in the presence of lipids. Emulsifying properties, gel strength and water holding capacity (WHC) of ovalbumin increased significantly (P < 0.05) in the presence of lipids. Scanning electron microscopy (SEM) showed difference in the microstructure of ovalbumin gel in the presence of different lipids. The more pronounced effect of lipids was observed with lecithin and the lowest was with stearic acid. The order of magnitude for the effects of lipids on physiochemical and functional properties of ovalbumin was: lecithin > cocoa butter > oleic acid > linoleic acid > linolenic acid > stearic acid. It is likely that the degree of polarity of lipids play an important role in protein-lipid interactions and in the enhancement of the functional properties of ovalbumin.
The effects of soybean oil (SO), soybean lecithin (SL) and a mixture of both (SOL) on physiochemical and functional properties of soybean glycinin were studied at pH 8.0, with incubation at 40°C. Changes in the electrophoretic behavior were related to the presence of lipids. Relative fluorescence of glycinin decreased in the presence of lipids. Lipids increased the thermal stability (Td) of glycinin from 89.7°C to 92.0°C, 94.3°C and 93.4°C with SO, SL and SOL respectively. FTIR spectra indicated changes in both; the secondary structure and H-D exchange of glycinin in the presence of lipids. Gel strength, WHC and emulsifying properties of glycinin increased significantly (P < 0.05) in the presence of lipids; the order of consequence increase was: SL > SOL > SO. SEM showed difference in the microstructure of glycinin gels with the different lipids used. Overall, the results demonstrate both quantitative and qualitative effects on the physiochemical and functional properties of ovalbumin and glycinin as a result of protein-lipid interactions.
Homoud, Alyaa Munaji. "Characterisation of proteins in camel milk : the effect of heat treatment on physicochemical and functional properties related to yogurt." Thesis, Heriot-Watt University, 2015. http://hdl.handle.net/10399/3006.
Повний текст джерелаDavis, Jack Parker. "The Effects of NaCl, CaCl2, Lactose and pH on the Foaming Properties of Whey Proteins." NCSU, 2002. http://www.lib.ncsu.edu/theses/available/etd-20020320-182503.
Повний текст джерелаCommon and important cosolutes of whey proteins include NaCl, CaCl and NaCl at pH 3.0 and 7.0. In the first study, the dynamic surface tension of at levels up to 0.1 M increased the initial rate of adsorption due to a reduction of the electrostatic barrier to protein adsorption. The effect of lactose concentration was minimal.For the second study, the addition of CaCl when compared to equivalent concentrations of NaCl. At pH 3.0, neither salt at any concentration significantly affected yield stress; however, overrun was generally higher at pH 3.0 as compared to pH 7.0. The relationship between overrun and surface tension with yield stress as predicted by a previously described theoretical model did not hold for this data. Specific divalent cationic effects were thought to be partially responsible for improved yield stress values. Dynamic surface tension measurements of the foaming solutions lent credence to this ion specific hypothesis.
Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.
Повний текст джерелаRÉSUMÉ L'utilisation de champs électriques pulsés (CEP) dans la transformation d'aliments est une technique de pointe qui nécessite des études approfondies. Une meilleure compréhension de l'effet de traitements CEP sur les modifications structurales, l'hydrophobicité en surface et les propriétés rhéologiques de protéines alimentaires est nécessaire à l'application de cette méthode pour l'amélioration des propriétés fonctionnelles de protéines alimentaires dans les systèmes alimentaires. Deux principaux paramètres CEP furent étudiés: l'intensité du champ électrique, variant de 12 à 25 kV cm-1, et le nombre de pulsions, variant de 10 to 120. L'effet de traitements CEP sur les modifications structurales, l'hydrophobicité en surface et les propriétés rhéologiques de certaines protéines alimentaires furent étudiés par spectroscopie fluorescente et analyse calorimétrique à compensation de puissance (ACCP) et diverses techniques rhéologiques Un isolat de protéine lactosérique (IPL), un isolat de protéine de fève soja (IPFS), du lait de soja et du lait écrémé reconstitué servirent dans cette étude. La modification structurale, l'hydrophobicité en surface et les propriétés thermiques de l'IPL et de l'IPFS furent modifiées par les traitements CEP. L'enthalpie Un isolat de protéine lactosérique (IPL) a diminué avec les traitements CEP. L'enthalpie apparente et les températures de dénaturations des échantillons de IPL ont été modifié après les traitements. La lactalbumine indigène restante était environ de 56% après un traitement de PEF de 20 kV cm-1 et 30 pulsions. Ces traitements augmentèrent à la fois la fluorescen
Wang, Xu. "CONTROLLED OXIDATIVE MODIFICATION WITH GLUCOSE OXIDASE TO ENHANCE THE RHEOLOGICAL AND GELLING PROPERTIES OF MYOFIBRILLAR PROTEINS." UKnowledge, 2017. http://uknowledge.uky.edu/animalsci_etds/74.
Повний текст джерелаNgarize, Sekai. "Effects of high pressure and heat processing on the structure and rheological properties of food proteins." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/844100/.
Повний текст джерелаJahaniaval, Firouz. "Effects of proteins and triacylglycerols on the physicochemical and functional properties of a double emulsion system (oil-in-water-in-oil emulsion)." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ56283.pdf.
Повний текст джерелаO'Brien, Brendan J. "Physicochemical Properties of Residuals from Anaerobic Digestion of Dairy Manure and Food Waste: Nutrient Cycling Implications and Opportunities for Edible Mushroom Cultivation." ScholarWorks @ UVM, 2019. https://scholarworks.uvm.edu/graddis/1015.
Повний текст джерелаSREENIVASARAGHAVAN, SOWMYANARASIMHAN. "A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538.
Повний текст джерелаAli, Mostafa [Verfasser], and Harshadrai [Akademischer Betreuer] Rawel. "Interactions of food proteins with plant phenolics – modulation of structural, techno- and bio-functional properties of proteins / Ali Mostafa Kamel Abdelfatah. Betreuer: Harshadrai Rawel." Potsdam : Universitätsbibliothek der Universität Potsdam, 2013. http://d-nb.info/1045780685/34.
Повний текст джерелаAkita, Emmanuel E. "Lipophilization of beta-lactoglobulin : effect on hydrophobicity, surface functional properties, digestibility and allergenicity." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27789.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Liu, Jing. "EFFECT OF AMYLOSE AND PROTEIN OXIDATION ON THE THERMAL, RHEOLOGICAL, STRUCTURAL, AND DIGESTIVE PROPERTIES OF WAXY AND COMMON RICE FLOURS AND STARCHES." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/23.
Повний текст джерелаWei, Ting. "A dairy-based beverage development by alpha-lactalbumin/beta-lactoglobulin ratio adjustment for dysphagia patients." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/17649.
Повний текст джерелаDepartment of Food Science
Karen A. Schmidt
People who suffer from swallowing disorders are diagnosed with dyphasgia. The beverage for the dyphagia patients should have the apparent viscosity in the range of nectar-like (51 to 350 mPa•s) or honey-like (351 to 1750 mPa•s). Due to the swallowing problems, dysphagia patients usually consume beverages slowly. Thus, the apparent viscosity of beverage for such patients should be high enough to be in the suitable range during the entire time of consumption. Three ratios of α-lactalbumin (α-la)/β-lactoglobulin (β-lg) (3:8, 1:1 and 8:3) were used to prepare the milk systems. These ratio adjusted milk systems were either processed at 70, 80, and 90ºC for 30 min or at 25ºC, and cooled to 25 ± 1ºC. After the process was completed, the milk systems were set quiescently 120 min at 25 ±1ºC. Physical and chemical properties were assessed at various time. For the milk systems at 0 min, the apparent viscosity increased in all 90°C processed-samples, and the increase was in the order of 8:3 (15.96%), 1:1 (6.38%) and 3:8 (2.11%) compared with the 25ºC samples at each ratio. When the milk systems set for 120 min, apparent viscosity increased slightly by 3.7%. The maximum apparent viscosity was 2.18 mPa•s, which was less than nectar-like. Therefore, xanthan gum was added at 0.15 w/w % to enhance rheological properties of the milk systems. α-La/β-lg ratio adjusted milk systems either with or without xanthan gum were prepared, and processed at 90ºC or 25ºC, and cooled to 25 ± 1ºC. Apparent viscosity increased by 48.61 and 89.61% in 3:8 and 8:3 milk systems, respectively for those at 0.15% xanthan gum concentration and processed at 90ºC compared with at 25ºC. Apparent viscosity of 8:3 milk systems at xanthan gum concentration of 0.15% processed at 90°C was 58.7 ± 2.12 mPa•s which was within the nectar-like range. When the samples were set for 120 min, no changes were found in the apparent viscosity of the milk systems. If the rheological properties of the milk systems can be controlled by ingredients interactions, this can be used to develop nutritious products with different forms for dysphagia patients.
Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.
Повний текст джерела[CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de la incorporació de microalgues en la dieta per produir una millora del sistema cardiovascular, per presentar propietats per aprimar i donar energia, per mostrar capacitat antioxidant o per afavorir una reducció del colesterol i els triglicèrids. La forma més habitual de consumir microalgues és com a suplement dietètic en forma de tauleta, càpsula o en pols. La incorporació de biomassa de microalgues en productes tradicionals s'ha afrontat al repte de l'aparició d'un color verd fosc i d'una consistència polsosa que pot afectar a la textura i, per tant, a la percepció del producte. Aquests aspectes constituïxen les principals àrees de millora per aconseguir un major grau d'acceptació de productes amb microalgues i són la base del repte d'aquest projecte. L'objectiu d'aquesta tesi doctoral és el desenvolupament de nous productes alimentaris que incorporen les propietats nutricionals de la biomassa de microalgues, de manera que s'incrementen o es milloren les propietats nutricionals de l'aliment original. Per aconseguir aquest objectiu s'avaluaren a escala fisicoquímica, reològica i de textura la incorporació de diferents espècies de microalgues (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina i Nannochloropsis gaditana) en diferents matrius alimentàries (productes fornejats, emulsions i extrudits). D'altra banda, s'avaluà i caracteritzà la incorporació de les microalgues utilitzant diferents tecnologies com la impressió en 3D o l'extrusió. A banda de valorar com afecta la incorporació de microalgues als productes elaborats, s'avaluaren els aspectes nutricionals, pel que fa a l'aportació i biodisponibilitat de minerals. Les propietats reològiques de les masses i emulsions enriquides amb microalgues (Spirulina, Chlorella i Dunaliella) indicaren que el seu comportament viscoelàstic fou modificat i millorat, de tal manera que mostrà característiques aptes per aquest tipus de productes. L'addició de microalgues (Spirulina i Chlorella) en les masses utilitzades per a la impressió 3D de galetes i snacks permeté una millor impressió, ja que s'obtingueren mostres impreses de forma cilíndrica amb unes dimensions més precises respecte a l'estructura cilíndrica dissenyada. A més, les mostres impreses presentaren una major estabilitat i resistència abans i després del procés de fornejat en comparació amb la mostra control. Respecte als productes fornejats, l'addició de microalgues (Spirulina i Chlorella) a les rosquilletes i els snacks impresos en 3D permeté una major estabilitat en termes de textura. Lleugers canvis als paràmetres fisicoquímics i d'expansió es produïren per l'addició d'Spirulina i Chlorella en els productes extrudits. A més, els extrudits que foren enriquits amb Nannochloropsis mostraren paràmetres similars als de la mostra control. Tots els productes presentaren colors lluminosos i aparences innovadores i atractives. Pel que fa als minerals, s'observà un augment de P, K, Ca, Na, Mg, Fe i Se quan s'afegí Spirulina i Chlorella, directament relacionat amb l'augment de la concentració de microalgues. Seguint la normativa sobre etiquetatge nutricional dels aliments, l'enriquiment amb microalgues en rosquilletes ens permet classificar-les com a aliment "ric en ferro (Fe)". De la mateixa manera, les rosquilletes i galetes enriquides amb microalgues poden considerar-se un aliment "alt en seleni (Se)". A més a més, la incorporació de Spirulina i Chlorella en les formulacions de galetes, permeté una major bioaccessibiltat del contingut de P, K, Ca, Mg, Fe, Zn i Se comparat amb les mostres control.
[EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their cellular structure, which is completely submerged in an aqueous medium, forming an adequate surface for the exchange of nutrients and gases. Microalgae compounds are now known to exhibit cardioprotective, immunomodulatory, anti-proliferative, anti-inflammatory, cognitive, neurobehavioral and antimicrobial properties, amongst others. Researchers have shown possible benefits of the incorporation of microalgae in the diet so far. The most common way to consume microalgae is as a dietary supplement in the form of tablets, capsules or powder. The incorporation of microalgae biomass in traditional products has faced the challenge of the appearance of strong green colours, as well as its powdery consistency that can affect the texture and perception of the product. All these aspects constitute the main areas for improvement the development of microalgae-based products, and they are the challenges faced of this project. The main objective of this PhD Thesis was the development of novel food products incorporating the nutritional properties of microalgae biomass, thereby increasing or improving the nutritional properties of the original food matrix. To achieve this goal, the effect of the addition of different species of microalgae (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina and Nannochloropsis gaditana) on the physicochemical, rheological and textural properties of different food matrices (baked products, emulsions and extrudates) was evaluated. Furthermore, the effect of the incorporation of microalgae using different technologies such as 3D printing or extrusion to obtain food products was studied. In addition, how the incorporation of microalgae affects the nutritional aspects of the food products in terms of the contribution of minerals and their bioavailability was also evaluated. The rheological properties of doughs, batters and emulsions enriched with microalgae (Spirulina, Chlorella and Dunaliella) indicated that their viscoelastic behaviour was modified and improved, showing characteristics suitable for this type of products. The addition of microalgae (Spirulina and Chlorella) to the doughs and batters used for the 3D printing of cookies and snacks, allowed a better extrusion or printing behaviour. This allowed obtaining cylindrical 3D printed samples, more precise in terms of their dimensions with respect to the designed cylindrical structure. In addition, the 3D microalgae-printed sample structures presented greater stability and resistance, before and after the baking process compared to the control sample. For baked products, both for breadsticks and 3D printed snacks, the addition of microalgae (Spirulina and Chlorella) allowed greater stability in terms of texture. Slight changes in the physicochemical and expansion parameters were produced by the addition of Spirulina and Chlorella in the extruded products. In addition, the extrudates enriched with Nannochloropsis, showed similar parameters to those of the control sample. Microalgae-enriched obtained products showed bright colours with appealing appearances. Regarding minerals, an increase in P, K, Ca, Na, Mg, Fe and Se was observed with the addition of Spirulina and Chlorella, along the increase of concentration of microalgae addition. Following the regulations on nutrition labelling for food stuffs, breadstick enrichment with microalgae are a food "high in iron (Fe)" In the same way, breadsticks and cookies enriched with microalgae can be considered a "high in selenium (Se)" food. Going a step further, Spirulina and Chlorella vulgaris incorporation in cookie formulations allowed for greater bioaccessibility of P, K, Ca, Mg, Fe, Zn, and Se content for absorption in the body than control cookies.
Uribe Wandurraga, ZN. (2020). Microalgae as novel ingredients for the formulation of food products [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/158743
TESIS
Azagoh, Christiane. "Contribution à l’émergence d’une filière insecte : mise au point d’un procédé de production de farine à l’échelle pilote et caractérisation de la fraction protéique." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLA018.
Повний текст джерелаIn the context of resource scarcity, population growth, environmental degradation, and food supplies dependency, the production of protein-rich feed and food should increase in order to meet the demand. New resources are currently being explored as vegetal, algae, insects... This last one is environmentally friendly and represents a more sustainable protein source as compared to conventional livestock farming. Although insects are consumed by a lot of people in Asia, Africa and South-America, this is not the case in Europe. In order to meet European consumers' preferences, they need to be processed or transformed into ingredients to become a part of formulation products (i.e. powders). However, very little knowledge regarding processing methods at a pilot or industrial scale, and the composition and impact of process on the properties of insect-based ingredient exists and is available. The aim of this work was to design a process for the production of meal rich in proteins from insect at a pilot scale, to characterize it for feed and food applications, to characterize the properties of its soluble proteins, and to study the impact of the process on these properties. The Tenebrio molitor, candidate for rearing at an industrial scale, was chosen in the frame of this study. A thermo-mechanical process was designed at a pilot scale. It allowed the production of a protein-rich insect meal of 72% (bs) with 14% (bs) of lipids and 4% (bh) of water. The amino acid profile of this meal proteins meets the needs of animal nutrition and human nutrition with good protein efficiency (estimated at 2.5). The production yield of 20% (bh) (64% bs) is similar to that of fishmeal production (20% bh). In parallel, insect oil (co-product) were also produced. It is rich in acid palmitic, and essential fatty acids ω9 and ω6. It can be used in feed, food, cosmetic or bioenergy. Although the process has an impact on the physicochemical properties of soluble proteins after the transformation of larvae into flour, the soluble protein fractions of flour and of larvae have the same foaming and emulsifying properties similar to those of milk and BSA at 4 and 2% respectively. The meal proteins could be used in feed and food for their functional properties. This work contributes to insect protein understanding and the industrial extrapolation in a perspective of biorefinery designing
Silva, Sabrina Vieira da. "Caracterização e avaliação da qualidade nutricional e biológica das proteínas do soro de leite." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/3400.
Повний текст джерелаO objetivo do estudo foi avaliar o valor nutricional e propriedades funcionais das proteínas do soro de leite bovino concentrado proteico (WPC35 e WPC80), hidrolisado proteico (WPH) e isolado proteico (WPI), além de uma proteína do leite bovino, a caseína, utilizada como controle. Para tanto, foram realizados ensaios físico-químicos (composição centesimal, aminoácidos essenciais e não-essenciais, minerais) e biológicos para avaliar a qualidade proteica e a resposta metabólica das fontes proteicas. Após determinação de aminoácidos essenciais e não-essenciais, foi verificado que todas as fontes proteicas atendem as recomendações estabelecidas pela FAO/WHO (2007), com exceção do WPC35 provavelmente em função do teor reduzido de proteínas. A determinação de macro e microelementos revelaram que as proteínas do leite bovino podem ser consideradas não apenas uma fonte de aminoácidos essenciais e não-essenciais, mas também de minerais (Ca, Mg e K). Para iodo a concentração foi cerca de uma ordem de magnitude superior para as proteínas do soro do leite e sódio foi encontrado em grande quantidade nas proteínas do soro do leite, podendo atingir até 70% e 59% das DRIs, respectivamente. O ensaio biológico permitiu acompanhar o ganho de peso, consumo alimentar, quociente de eficácia alimentar (QEA) e proteína ingerida dos animais, avaliar a qualidade proteica e a resposta metabólica das fontes proteicas, além da integridade de alguns órgãos e histomorfometria do intestino delgado dos animais. Estes estudos revelaram que todas as fontes proteicas são de alto valor nutricional (com exceção do WPC35), mas que maiores efeitos biológicos benéficos foram observados para WPC80, WPH e WPI. Devido ao sabor amargo do WPH, foi feita a microencapsulação por spray-drying, que melhorou de forma significativa o sabor na análise sensorial (Teste Triangular). Considerando-se os resultados apresentados, conclui-se que, o WPH contempla características favoráveis para ser utilizado com ingrediente em alimentos para fins especiais e que o processo de microencapsulação proporcionou uma melhoria significativa no sabor, ampliando as possibilidades de desenvolvimento de alimentos adicionados de proteínas hidrolisadas, tais como fórmulas infantis. Algumas formulações comerciais para lactentes foram avaliadas com relação ao teor de minerais indicando que a quantidade de Ca, K e Zn encontradas foram consideradas fora dos padrões da legislação brasileira, enquanto que os teores de Cu, Mn e Zn determinados foram muito diferentes daqueles descritos no rótulo.
Nejjar, Youssef. "Purification et études physico-chimiques et immunologiques d'une fraction contenant le composant 3 des protéose-peptones du lait." Nancy 1, 1987. http://www.theses.fr/1987NAN10104.
Повний текст джерелаTouratier, Christine. "Comportement des protéines sarcoplasmiques de la viande de porc au cours du stockage et du chauffage : relations avec la qualité de la viande." Vandoeuvre-les-Nancy, INPL, 1992. http://docnum.univ-lorraine.fr/public/INPL_T_1992_TOURATIER_C.pdf.
Повний текст джерелаBaer, Kimberly Kay. "Protein Coevolution and Coadaptation in the Vertebrate bc1 Complex." Diss., CLICK HERE for online access, 2007. http://contentdm.lib.byu.edu/ETD/image/etd1994.pdf.
Повний текст джерелаUEHARA, VANESSA B. "Efeito da radiação ionizante de feixe de elétrons em propriedades de biopolímeros comestíveis a base de proteína isolada de soja e fécula de mandioca." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/27971.
Повний текст джерелаMade available in DSpace on 2017-11-09T10:58:19Z (GMT). No. of bitstreams: 0
Nas últimas décadas, têm aumentado substancialmente a quantidade de pesquisas focando no desenvolvimento e caracterização de materiais biodegradáveis, particularmente, filmes comestíveis. O uso de polímeros de fontes renováveis, preparados a partir de produtos vegetais, vem ganhando importância nessa abordagem. O concentrado de proteína de soja e amido de mandioca podem ser considerados uma alternativa aos polímeros petroquímicos. O processamento pela radiação ionizante pode ser empregado para a modificação de polímeros e macromoléculas, resultando em novos materiais com grandes perspectivas de utilização industrial. A indústria de alimentos, uma das indústrias tradicionalmente mais inovadoras, exige o desenvolvimento constante de novos produtos. A capacidade de proteínas e polissacarídeos de formar filmes, amplamente conhecida, é um ponto de partida para o desenvolvimento de novos materiais que atendam os variados requerimentos dessa pungente indústria. Neste trabalho elaboraram-se filmes a base de fécula de mandioca e proteína isolada de soja em duas proporções diferentes e posteriormente irradiados e analisados quanto às suas propriedades mecânicas, cor, absorção de água, permeabilidade ao vapor de agua, análise térmica TGA e DSC entre outros. Os filmes tornaram-se aparentemente mais solúveis e menos resistentes a perfuração com o aumento da dose de radiação aplicada. Com relação às propriedades térmicas observou-se que os filmes com maior proporção de proteína são mais resistentes. Os filmes apresentaram-se menos permeáveis na dose de 40 kGy, e, com relação a absorção de água, esta foi reduzida em função da dose de radiação. Filmes com boa resistência ao vapor de água e com reduzida absorção podem ser considerados adequados para embalagens de alimentos. A radiação mostrou ser uma ferramenta conveniente na modificação de materiais poliméricos principalmente para elaboração de filmes solúveis onde esta é uma nova tendência para embalagens bioativas.
Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
RAZANAMANIRAKA-LANDIHARINTSOA, HANTARINIVO-LEA. "Etude des proteines phosphorylables dans les microvillosites des differentes parties de l'intestin grele du rat." Paris 6, 1988. http://www.theses.fr/1988PA066343.
Повний текст джерелаLenormand-Foucaut, Alix. "Modélisation chimique de protéines fer-soufre à haut potentiel : synthèses et caractérisations physico-chimiques de nouveaux agrégats à ligands thiolates encombrés dans les états (4Fe-4S)2+ et (4Fe-4S)3+." Université Joseph Fourier (Grenoble), 1996. http://www.theses.fr/1996GRE10056.
Повний текст джерелаConnolly, Siobhan. "Etude biochimique et physicochimique de gommes végétales exsudées par Acacia senegal et Combretum nigricans." Rouen, 1988. http://www.theses.fr/1988ROUES005.
Повний текст джерелаForestier, Christiane. "Facteurs de virulence d'escherichia coli isoles de selles diarrheiques : mise en evidence et caracterisation d'une adhesine non filamenteuse." Clermont-Ferrand 2, 1987. http://www.theses.fr/1987CLF21047.
Повний текст джерелаKeowmaneechai, Eakaphan. "Influence of protein-mineral interactions on physicochemical properties of model nutritional beverage emulsions." 2002. https://scholarworks.umass.edu/dissertations/AAI3039367.
Повний текст джерелаDemetriades, Kyros. "The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions." 1998. https://scholarworks.umass.edu/dissertations/AAI9909159.
Повний текст джерелаLin, Kuan-Hui, and 林冠慧. "Prediction of Immune Diseases by Physicochemical Properties of Antigen Proteins." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/bdsv9f.
Повний текст джерела國立交通大學
資訊科學與工程研究所
104
Human bodies protected by our immune system resist viruses, bacteria, parasites etc. We call any foreign substance or organism that provokes an immune response an immunogen. Common immune-related diseases include allergies, autoimmune diseases and several infectious diseases. Allergens, autoantigens and pathogens are the immunogens that cause the three immune-related diseases. In recent years, the number of people suffering from immune-related diseases has been increasing because of the factors such as geographical locations, environment pollutions, etc. Patients who have diseases of the immune system often require several months to recover, but some may even die if the health condition is too serious. Therefore, it is important not only to reduce the chance of the body exposure to the immunogens that cause the diseases, but also to distinguish the diseases provoked by different immunogenes so that we can provide the appropriate treatments. While there are some studies on the disease caused by allergens, little research has been conducted on other immune-related diseases caused by autoantigens and pathogens. The objective of this thesis is two-fold: (a) studying the physicochemical properties of immunogenes, and (b) comparing computational methods that classify immune-related diseases based on the physicochemical properties. For this study, we collected 172 immunogens with known B-cell epitopes, including 35 allergens, 34 autoantigens and 103 pathogens. Experimental results show that 1-NN outperforms both C4.5 and SVM for the classification accuracy, and the attribute, flexibility, plays the key role in disease classification.
Chih, Chi Chung, and 植啟中. "Measurements of the Physicochemical Properties of Proteins by Capillary Electrophoresis." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/78560939569949282288.
Повний текст джерела淡江大學
化學學系
93
We have developed a novel analytical method combining Poiseuille’s Law, Taylor-Aris Dispersion method and capillary electrophoretic technique for the simultaneous measurements of buffer viscosity and protein diffusion coefficient and mobility. The hydrodynamic radius and the effective charge of protein in buffer solutions with different pH values and ionic strengths can thus be calculated by using this method. For the same protein in buffer solutions with pH values higher than 5.6, the measured protein sizes did not change significantly. For monomeric proteins with spherical shape, the calculated protein volumes had good linear relationship with their corresponding molecular weights. This implicated that the measured proteins had similar densities at that pH value. At pH values lower than 4.6, no linear relationship between protein volume and molecular size was found for the studied proteins, which we attributed to the different partially denatured conformations possessed by different proteins. At relatively low ionic strength it was found that the measured diffusion coefficient of protein increased with decreasing ionic strength, which was mainly due to the increase in electrostatic repulsion force among protein molecules. Under these conditions the value of diffusion coefficient was not only affected by the size of protein, but also affected by the electrostatic repulsion among protein molecules. Therefore, the hydrodynamic radius of protein could not be calculated directly by using the Stoke-Einstein equation. In this research, we discussed the binding behaviors between protein and sodium dodecylsulfate(SDS) by using the newly developed analytical method as described above. We found that the measured sizes and mobility of protein-SDS complexes were affected by protein property, the concentration of SDS, and the buffer solutions with different pH, ionic strength and viscosity.
Chen, Yen-Hong, and 陳彥宏. "Predicting hub proteins using protein sequence, protein structure and physicochemical properties." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/6xbrh8.
Повний текст джерела國立陽明大學
生物醫學資訊研究所
105
Hub proteins are proteins with a large number of partners in a protein-protein interaction network. They are often regarded as potential drug targets for diseases such as cancers. This theses describes a hub protein prediction tool by using machine learning techniques, specifically the random forest that was implemented in the ‘caret’ R package. The training protein sequences were collected from the Human Protein Reference Database (HPRD). Proteins with ten or more interaction partners are labeled as the hub proteins, and those with exactly one interaction partner are labeled as the end proteins. Three types of feature sets were used in this study: (i) structure-based features supported by earlier studies, for example, the intrinsic disorder regions and the protein functional domains; (ii) sequence-based features, including amino acid composition, dipeptide composition and pseudo-amino acid composition; (iii) to incorporate information regarding amino acid’s physicochemical properties, the 20 amino acid compositions for any given protein are substituted by a single numerical value that can be considered as the sum of a specific amino acid physicochemical property (taken from the AAindex database) but weighted by the 20 composition values. The Random Forest Recursive Feature Elimination (RF-RFE) technique was used to select the optimal features from the combination of the three feature types. The final predictor is able to achieve a performance of 0.77 and 0.76 in terms of the areas under the receiver operating characteristic (ROC) curves using a 10-fold cross validation and an independent testing experiment, respectively. Furthermore, we are to demonstrate that the proposed hub protein predictor and the selected features indeed suggest new insights into the hub and end protein classification. Our prediction tool is freely accessible at http://bsaltools.ym.edu.tw/predHub.
Weiss, Jochen. "Effect of mass transport processes on physicochemical properties of surfactant -stabilized emulsions." 1999. https://scholarworks.umass.edu/dissertations/AAI9950218.
Повний текст джерела"FLAXSEED (Linum usitatissimum L.) GUM AND ITS DERIVATIVES: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL INTERACTIONS WITH FOOD MACROMOLECULES." Thesis, 2016. http://hdl.handle.net/10388/ETD-2016-04-2513.
Повний текст джерелаSkorepova, Jana. "Effect of Electroacidification on Ultrafiltration Performance and Physicochemical Properties of Soy Protein Extracts." Thesis, 2007. http://hdl.handle.net/10012/3474.
Повний текст джерела