Corn protein isolate: characteristic analysis, functional properties and utilization in beverage formulation

2021 ◽  
Author(s):  
Premkumar Jayapal ◽  
Santhosh Kumar Manikandan ◽  
RaghulPrashanth Rajan ◽  
Guhan Eshwar ◽  
Arun Kumar
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Characteristic Analysis ◽  
Corn Protein

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

Effect of Flax Gum on the Functional Properties of Soy Protein Isolate Emulsion Gel

LWT ◽  
2021 ◽  
pp. 111846
Author(s):  
Bi Chong-hao ◽  
Shang-yi Chi ◽  
Xue-ying Wang ◽  
Ahmed Alkhatib ◽  
Huang Zhi-gang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsion Gel

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

Effects of sonication on the physicochemical and functional properties of walnut protein isolate

2018 ◽  
Vol 106 ◽  
pp. 853-861 ◽  
Author(s):  
Zhenbao Zhu ◽  
Weiduo Zhu ◽  
Jianhua Yi ◽  
Ning Liu ◽  
Yungang Cao ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Physicochemical And Functional Properties

Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

2020 ◽  
Vol 97 (2) ◽  
pp. 373-381 ◽  
Author(s):  
Martín A. Cerdán‐Leal ◽  
Cyndy A. López‐Alarcón ◽  
Rosa I. Ortiz‐Basurto ◽  
Guadalupe Luna‐Solano ◽  
Maribel Jiménez‐Fernández
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Heat Denaturation ◽  
Physicochemical And Functional Properties
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