Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

2007 ◽  
Vol 101 (1) ◽  
pp. 57-64 ◽  
Author(s):  
Georgios Doxastakis ◽  
Maria Papageorgiou ◽  
Dimitra Mandalou ◽  
Maria Irakli ◽  
Evdoxia Papalamprou ◽  
...  
1998 ◽  
Vol 207 (2) ◽  
pp. 91-96 ◽  
Author(s):  
A. Raymundo ◽  
J. Empis ◽  
I. Sousa

2006 ◽  
Vol 54 (1) ◽  
pp. 92-98 ◽  
Author(s):  
Alessandra D'Agostina ◽  
Cristina Antonioni ◽  
Donatella Resta ◽  
Anna Arnoldi ◽  
Jürgen Bez ◽  
...  

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 230 ◽  
Author(s):  
Martin Vogelsang-O’Dwyer ◽  
Juergen Bez ◽  
Iben Lykke Petersen ◽  
Marcel Skejovic Joehnke ◽  
Andreas Detzel ◽  
...  

Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.


1996 ◽  
Vol 36 (4) ◽  
pp. 410-410
Author(s):  
R. Lamghari ◽  
C. Villaume ◽  
HM Bau ◽  
A. Schwertz ◽  
L. Mejean ◽  
...  

2002 ◽  
Vol 79 (8) ◽  
pp. 783-790 ◽  
Author(s):  
A. Raymundo ◽  
J. M. Franco ◽  
J. Empis ◽  
I. Sousa

Author(s):  
N. S. Tsarev ◽  
V. I. Aksenov ◽  
I. I. Nichkova

To neutralize the waste pickling solutions and rinsing water, resulting from cleaning metal products s surface of rust by acids solutions, lime is used. Being cheap, this method of sewage neutralization has considerable drawbacks. Forming in the technological pipes strong gypsum depositions and low specific productivity of the equipment for sediment dewatering are most significant of them. Characteristic of aggressive industrial sewage, formed at pickling of ferrous metals presented. Methods of elimination of drawbacks of industrial sewage neutralization by lime considered, including stabilization of neutralized industrial sewage and control of properties of the sediment formed. It was noted, that stability of the circulating water can be provided by accelerating of crystallization of the forming gypsum sediments by introducing in it fine priming powder and heating the neutralized water up to 65-70 °С followed by thermal softening of a part of circulating water, removed out of the circulating system. It was shown, that the heating of the water and the ongoing changes of the composition and properties of the sediment result in decrease of filtration resistance 2-3 folds, increase of deposition speed 3-4 folds and decrease the sediment volume 1.5-2 folds comparing with lime neutralization in cold water. Calculated dozes of lime at the heating were taken the same as at the regular lime neutralization. Elimination of the circulating water oversaturation by bi-water gypsum can be reached also by addition into the water of powder-like gypsum pulp - priming powder for microcrystals of the gypsum, followed by aeration during 30-40 min. This method was tested under industrial conditions. Technological properties of the forming sediment can be improved by sediment treatment by flocculants and preliminary heating of the neutralized water up to 65-70 °С. Control of technological properties of the sediment is done by addition of flocculants and heating of the neutralized water. Recommendations for improving operation of the neutralization facilities presented with indicating particular technological parameters of the equipment operation for sewage and sediment treatment. 


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