Foaming Capacity Research Articles

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.

Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends

The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, protein, fat, fiber, ash, and carbohydrate contents of the flours ranged from 10.58-11.37, 7.30-42.23, 1.82-10.15, 0.34-5.20, 0.85-4.00, 27.84-76.41%, respectively. The phosphorus, iron and magnesium contents varied from 1.24-166.96, 2.31-19.54, 0.01-157.56mg/100g, respectively. The bulk density, foaming capacity, water absorption and oil absorption capacity of the flours and the blends ranged from 0.66-0.68g/cm3, 3.22-29.25%, 85.00-210.00g/g and 80.0-145g/g, respectively. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature decreased with an increase in the level of soybean flour incorporation and ranged from 113.05-127.98, 83.95.97.05, 23.99-41.95, 224.02-409.98, 136.01-325.03, 6.12-7.05, and 55.4-95.0 RVU, respectively. The moisture, protein, fat, fiber, ash, and carbohydrate of the biscuits increased from 4.10-9.19, 34.94-40.38, 27.24-31.39, 6.88-7.93, 0.53-3.79, and 16.99-23.44%, respectively. The phosphorus, iron, and magnesium contents of the biscuits ranged from 47.01-65.91, 3.37-7.08, 0.0018-0.0047mg/100g, respectively. The sensory scores for the biscuit samples decreased with the level of soybean flour. However, the biscuits containing 10% soybean flour was not significantly (p>0.05) different from the 100% wheat flour biscuits in all the sensory attributes evaluated. Therefore, comparable biscuits with 100% wheat biscuit could be produced from the blend of 90 % maize flour and 10% soybean flour.

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.

Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g-1, and canola had the highest oil-holding capacity of 2.8 g (oil) g-1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.

Improving functional properties of rice protein isolates by hydrolysis using alcalase enzyme and assessing bioactivities of hydrolysates

AbstractBackgroundDeveloping value‐added products from rice grains is becoming increasingly significant to enhance productivity from excess rice grains. Therefore, the objective of this study was to improve the functional properties of rice protein from four rice varieties, namely, RRF‐127, RRF‐105, Swarna, and Protezin by enzymatic hydrolysis, and also to evaluate bioactivities like antioxidant, ACE, and DPP‐IV inhibitory activities of the hydrolysates.ResultsThe alcalase hydrolysis increased protein solubility to >80% in the pH range of 4–10. The foaming capacity and stability of rice protein hydrolysates (RPHs) improved with the increase in pH. The hydrolysis significantly improved the emulsification activity index (EAI) in the pH range of 5–9. The hydrolysates showed antioxidant activity, namely, ABTS•+radical scavenging, reducing power, and metal ion chelation. RRF‐105 was found to possess the most potent antioxidant capacity among the hydrolysates. RPH could alleviate oxidative damage in erythrocytes, and their protective effects were concentration‐dependent. The hydrolysates had stronger inhibition of ACE and DPP‐IV enzymes. Protezin exhibited the highest ACE inhibition (63%), while Swarna demonstrated the most effective DPP‐IV inhibition (66%).ConclusionHydrolysis with alcalase improved the functional and bioactive properties of rice proteins, indicating that RPH could serve as a source of bioactive peptides or as a functional ingredient with potential properties.

Experimental Investigation of Cationic Gemini Surfactants: Self‐Assembly, Corrosion Inhibition, Foaming and Dye Solubilization Properties

AbstractIn this study, two cationic gemini surfactants 12‐3‐12 and 12‐3(OH)‐12 were synthesized in our labrotory. The critical micelle concentration (CMC) values of synthesized surfactants were determined by conductivity measurements. The aggregation number (Nagg) of micelles was calculated using the pyrene probe fluorescence method. It was been investigated the corrosion effect of cationic gemini surfactants were denoted as 12‐3‐12 and 12‐3(OH)‐12 for carbon steel in 1 M HCl. The inhibition effect was investigated using weight loss, electrochemical impedance spectroscopy (EIS), potentiodynamic polarization (PDP) and scanning electron microscopy (SEM) techniques. It has been determined that both surfactants showed the best inhibitory effect at low concentrations. The foaming capacity (FC) and the foam stability (FS) of gemini surfactants were studied by measuring the foam volume for 0.5 % (w/v) surfactant solutions and it was observed that the foaming properties of 12‐3(OH)‐12 gemini surfactant were better. The solubility capability of both surfactants was tested with the water‐insoluble dye Sudan Red B and it was observed that the solubility increased significantly over the CMC value of the cationic gemini surfactants. Finally, the corrosion effect, foam capacity and foam stability and effects on paint solubility of the synthesized surfactants were obtained at very low concentrations.

Synergistic effect of pH-shift and controlled heating on improving foaming properties of pea vicilin and its adsorption behavior at the air-water interface

In this study, the impact of pH-shift (PV-pH), controlled heating (PV–H), high intensity ultrasound (PV–U), and their combinations (PV-pH-H, PV-pH-U, PV-H-U) on the structural, foaming, and surface behavior at the air-water interface of the modified pea vicilin (PV) protein fraction were comprehensively evaluated. Results showed that the foaming capacity (FC) of samples treated by either PV-pH or PV-H was significantly increased (105.26%, 105.64%) as compared to the control (73.53%). This synergistic effect was observed with the combination of pH-shift and controlled heating (PV-pH-H), which drastically improved the FC of the modified PV (153.97%). Interestingly, ultrasound treatment exhibited the least effect on the FC of PV, no matter whether it was applied individually or combined with other treatments. The improved FC of PV was mainly attributed to newly formed soluble aggregates, the transition of β-sheet to α-helix, and increased surface hydrophobicity (H0), allowing PV to exist in a more flexible structure. The dynamic adsorption behaviors of the modified PV at the air-water interface indicated that its improvement in FC was also associated with the high surface pressure with short lag time. In addition, the modified PVs formed a strong elastic interfacial film through densely packed protein molecule as evidenced by E-π slop (>1). This study demonstrated that a simple pH shift combined with controlled heating technique could be applied to improve the foaming properties of PV.

Characterization of the extreme pH-induced molten globule state of soy protein isolate and its influence on functional properties

The molten globule (MG) state of soy protein isolate (SPI) is an intermediate stage between the natural and denatured states, where the protein is undergoing unfolding. In this study, we investigated the conformational changes of SPI induced to form the MG state using polar acid (pH 1.0–3.0) and polar alkaline (pH 10.0–12.0) solutions. Our findings indicate that extreme pH treatment can induce the transformation of SPI into the MG state, resulting in a series of structural changes. Compared to SPI, the foaming capacity of the MG state improved by 77–113%, and foam stability improved by 60–124%, resulting in noticeably improved foaming characteristics. Similarly, the emulsification property and emulsification activity of MG state were remarkably enhanced. This study offers new understanding of the MG state of SPI and offers a theoretical basis for developing food, pharmaceutical, and cosmetic products with excellent foaming and emulsifying properties.

Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels).

Food and agricultural wastes constitute a rich source of functional ingredients for the food, pharmaceutical, and cosmetic industries. In this context, by-products from the red variety of Solanum betaceum fruits (chilto) from Northwestern Argentina are suitable sources for pectin extraction. In this study, pectin from the peels of red chilto fruits was extracted and characterized. The recovery yield of red chilto peel pectin was about 24%, and it was co-extracted with 40.0 mg phenolic compounds, 6.5 mg anthocyanins, and 4.7 g proteins per 100 g of pectin. The pectin obtained from red chilto showed proper technological functionality displaying water and oil holding capacities of 4.2 and 2.0%, respectively, an emulsifying capacity of 83%, emulsion stability of 87.5%, foaming capacity of 21.1%, and foaming stability of 79.1%. The pectin displayed antioxidant activity with the ability to scavenge ABTS radical, superoxide anion, and H2O2. The polysaccharide exhibited in vitro hypoglycemic potential and inhibited the α-amylase enzyme, retarded glucose diffusion, and improved the cellular uptake of glucose in a Saccharomyces cerevisiae model. The extract was non-toxic on acute toxicity tests. Red chilto pectin showed potential as a new and safe functional ingredient for the design of foods, health products, and cosmetics.

PH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer

The foaming properties of egg white protein (EWP) after pH-induced unfolding (pH 2, pH 4, pH 10 and pH 12) and refolding treatment (pH 2–7, pH 4–7, pH 10–7 and pH 12-7 (adjusting the above pH back to 7)) were studied by structure changes and quantitative proteomic analysis. It was found that all pH treatment improved foaming capacity (FC) and foaming stability (FS) of EWP, especially at pH 2 and pH 12, where EWP was in a molten globule state with unfolded structure (especially at pH 12), high surface hydrophobicity (except for pH 12-treated EWP), more free sulfhydryl groups and up-regulated adsorption proteins. However, adjusting the pH back to 7 limited the foaming properties due to protein refolding. Meanwhile the presence of down-regulated proteins was another reason for relatively poor FC at pH 2–7. Notably, the firmest foam and high FS at pH 12-7 were attributed to the generation of aggregates and the long-term stability of adsorbed proteins. The results of quantitative proteomics implied that lysozyme, ovalbumin and protein TENP were identified as key proteins associated with excellent FC at pH 2, pH 12 and pH 12-7, while β-ovomucin contributed the most to FC at pH 2–7. Moreover, protein TENP and ovomucoid were more relevant to maintaining and reducing FS. Overall, this work elucidated the mechanism of pH treatment to enhance the foaming properties of EWP, which would provide the necessary theoretical support for the quality improvement and product development of EWP powder.

Improvement of hydrolysis efficiency and interfacial properties of zein using nanoemulsions prepared by a low energy emulsification method

Alcalase hydrolysis can improve the interfacial properties and functional features of proteins. It usually reacts in water. However, zein is difficult to dissolve in water due to its amino acid composition, which greatly limits its application in food industry. To achieve heterogeneous hydrolysis of zein, a new and stable reaction system which called bicontinuous microemulsion was constructed. It consisted of Tween-80, absolute ethanol, n-octanol and distilled water. The average particle size of the nanoemulsion system was 18.23 nm. In this dispersion system, alcalase hydrolysis expanded the protein structure, exposed hydrophobic groups and significantly improved the emulsifying activity, foaming capacity and other interface properties. The scavenging activity of DPPH free radicals and ABTS free radicals were greatly promoted, reached 59.66% and 82.91% respectively. This study provides a new idea for enzymatic hydrolysis reaction medium of zein and is conducive to the application of zein in future.

Effect of Selected Pre-Treatments on The Functional and Pasting Properties of Pigeon Pea Flour

The effect of three different processing conditions (fermentation, steaming and roasting) on the functional and pasting properties of an under-utilised legume pigeon pea were investigated. This study aimed to optimise these processing conditions for the processing of pigeon peas. Response Surface Methodology (RSM) based on a 3-level full factorial of the Random sample design was selected to optimise the effect of fermentation, steaming and roasting on the quality parameters of pigeon peas. The quality parameters of the pre-treated beans: functional and pasting properties were determined to see the effects of the pre-treatment using standard laboratory procedures. For functional properties, values obtained were: bulk density (0.64 - 0.81)g/ml, water absorption capacity (123.64-174.64)%, oil absorption capacity (78.8-106.13)% , swelling capacity (11.60-27.96)%, foaming capacity 5.57-15.15 and foam stability (0.84 and 6.25)%. Values obtained for pasting properties have their regression coefficient (R2) as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature as 0.69, 0.05, 0.51, 0.37, 0.34, 0.07 and 0.54 respectively while the adjusted R2 values for same parameters were 0.39, -0.09, 0.04, -0.25, -0.32, -0.87 and 0.07 respectively. Furthermore, the Coefficient of Variation (CV) derived for peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature was 8.86, 19.24, 35.03, 4.99, 27.34, 16.57 and 4.29 respectively. The response surface plots depict the effects of steaming temperature and steaming time on the pasting properties of fermented pigeon pea flours. The optimum conditions for the variables investigated with fermented, steamed, and roasted pigeon peas with suitable quality characteristics were fermentation temperature of 270C for 4 days, steaming at 100oC for 20 minutes, and roasting at 1400C for 8 minutes. The pasting properties are also reflective of the functional properties so also the response surface plots. This information will be necessary for the utilisation of pigeon peas with improved physical conditions for exploitation on a large scale.

The structural and functional properties changing of peanut protein isolate (PPI) via different treatments and their application in pork meatballs production

Herein, the effects of pretreatment methods, such as ultrasound, enzymatic hydrolysis, and their cotreatment methods on the changes in structural and functional properties of peanut protein isolate (PPI) were investigated. The cotreatment method decreased the particle size, molecular weight, surface hydrophobicity, and order extent; moreover, the hydrophobic amino acids and secondary structure of PPI also changed during the cotreatment. Simultaneously, the cotreatment method positively affected the functional properties of PPI. Notably, the solubility could be greatly increased to 88% at pH 5 via ultrasound-papain (U–P) treatment, whereas emulsifying activity was improved to 143.97 m2/g via ultrasound-neutrase (U–N) treatment. Moreover, foaming capacity increased to 65% via U–P treatment, showing that the cotreatment method substantially improved the functional properties of PPI. Pork meatball preparation was used to further investigate the practical application of cotreated PPI. The results indicated that pork meatballs with ultrasound-alcalase (U-A) addition (PMU-A) and ultrasound-protamex (U–Pr) addition (PMU-Pr) exhibited better acceptance in terms of color, tissue status, and overall acceptability compared with control meatballs, indicating that the cotreated PPI has great potential in pork meatball production and can serve as a reference for PPI commercialization.

Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices

The present investigation was carried out to analyze the functional and physicochemical properties of natural almond gum (Prunus domestica) plant exudates and to observe the difference between the natural almond gum exudate and synthetic tragacanth gum. The screening of product underwent for presence of carbohydrate, protein, fat, moisture and swelling index, foaming capacity, water absorption, hygroscopicity. The extracted almond gum exhibited excellent flow properties and had good swelling index (6.72 ± 0.90). The water absorption was found to be 7.45 ± 0.75, foaming capacity 0%, and hygroscopicity 5.67 ± 0.45. Almond gum showed quality emulsion stability at 2% concentration. The physiochemical and functional properties of almond gum showed greater potential as compared to synthetic gum (tragacanth gum). In comparison to tragacanth gum at concentrations of 2%, almond gum exudate was employed as a novel edible covering to retain the qualitative criteria of pineapple. Moreover, in comparison to an uncoated control and synthetic tragacanth gum, the results revealed that almond gum coatings delayed changes in color, weight loss, titratable acidity, hardness, ascorbic acid, TSS concentration, and microbiological growth. In order to extend the shelf life of freshly cut pineapple, we may thus recommend using almond gum exudates as a unique edible covering.

Effect of reservoir temperatures on the stabilization and flowback of CO2 foam fracturing fluid containing nano-SiO2 particles: An experimental study

CO2 foam fracturing technology shows promise concerning enhancing coalbed methane (CBM) recovery and realizing CO2 geo-sequestration in deep un-mineable coal seams. However, one of the main challenges for successful CO2 foam fracturing is the foam destabilization and rupture that are caused by reservoir temperatures. The application of nanotechnology can improve foam stability. This paper aims to investigate the mechanism of CO2 foam stabilization by nano-SiO2 particles and the effect on fracturing fluid flowback at different reservoir temperatures. The foaming performance, interfacial rheological properties, and wettability of sodium dodecyl sulfate (SDS) and SDS/SiO2 dispersions in distilled water were examined using the foam scanner and interfacial rheometer. The results show that the foaming capacity of a CO2 foam fracturing fluid is found to increase with increases in temperature while the foam half-life is decreased. With an increase in the 0.2 mass% SDS + 0.3 mass% nano-SiO2 solution temperature from 20 °C to 60 °C, the foaming capacity increases by 24.42%, from 0.86 to 1.07, while the foam half-life decreases by 94.14%, from 7254 s to 425 s. The addition of nano-SiO2 particles reduces the foaming capacity of the SDS solution but substantially increases the foam half-life. When the temperature is 30 °C, the foaming capacity of 0.2 mass% SDS + 0.3 mass% nano-SiO2 solution is 8.33% lower than that of 0.2% SDS solution, but the foam half-life increases by 100.29%. The adsorption of nano-SiO2 particles at the gas-liquid interfaces increases both the viscoelastic and elastic moduli, which in turn enhances the ability of the foam to resist external disturbances. The viscoelastic and elastic moduli of the foam are both observed to decrease with increasing temperature, while both high temperatures and the presence of nano-SiO2 particles increase the capillary resistance of the fluid, which will degrade flowback. This study provides basic theoretical support for the application of CO2 foam fracturing technology to CBM production enhancement.

Polyphenol removal with ultrasound-assisted ethanol extraction from defatted walnut powder: optimization of conditions and effect on functional properties of protein isolates.

Walnut kernels are high in polyphenols (PPs), which cause low protein solubility, limiting the use of walnut protein in the food industry. To obtain the best technical parameters of the dephenolization treatment, the defatted walnut powder was dephenolized using ultrasound-assisted ethanol extraction (UAE), and the response surface optimization was performed on the basis of single factor. On this basis, the effects of dephenolization on the solubility, emulsifying properties and foaming properties of walnut protein isolates (WPIs) were compared to those of defatted walnut powder without dephenolization. The results showed that PP extraction in the UAE could significantly increase PP yield. The optimal process parameters were as follows: 51% (v/v) ethanol concentration, 140 W ultrasound power, 10 min extraction time, 30 °C ultrasound temperature, and a material-liquid ratio of 1:30 (w/v). The results revealed that the UAE dephenolization treatment significantly improved the functionality of WPI and that the functionality of the dephenolized WPI by UAE was superior to that of the protein without dephenolization, and that the functionality of both walnut proteins was the worst at pH 5, with solubility of 5.31% and 4.86%, emulsifying activity index (EAI) of 24.95 and 19.91 m2 /g, and foaming capacity (FC) of 3.66% and 2.94%, respectively; and the best at pH 11, with solubility of 82.35% and 73.55%, EAI of 46.35 and 37.28 m2 /g, and FC of 35.85% and 18.87%, respectively. The study found that dephenolization by UAE can significantly improve the functionality of WPI, and this method should be promoted and used in walnut and walnut protein processing industries. © 2023 Society of Chemical Industry.

Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties

The improvement of rice bran protein (RBP) foaming properties by continuous Transglutaminase (TGase) enzymatic cross-linking was studied and the related mechanism was analyzed. Under the conditions of enzyme addition of 0.5 kat/kg of protein and 3 h of enzyme crosslinking time, the foam capacity value and foam volume ratio of BPR were increased to 375% and 79.45% respectively and the liquid drainage rate of RBP samples foam system was decreased. Particle size distribution, zeta potential and surface hydrophobicity indicated that TGase treatment has changed the surface properties and aggregation state of RBP affecting the adsorption of TGase treated RBP on the interface. Meanwhile circular dichroism and intrinsic fluorescence suggested that TGase treatment made the tertiary structure of RBP aggregation more compact. The behavior of the air-water interface revealed that compared to native RBP, TGase cross-linked RBP exhibited a faster and more complex adsorption process, and a higher surface dilatational modulus. Enzyme cross-linked RBP particles mainly stabilized the interfacial membrane by Pickering mechanism, and TGase could catalyze cross-linking of RBP at the interface to enhance the elastic modulus of the interface. This study provides theoretical support for application of protein particles prepared by TGase enzymatic cross-linking in foamed foods.

Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate

During the processing of sour cherries into different foodstuffs, a large amount of kernels is produced as waste material, which creates a significant disposal problem for the food industry. Sour cherry kernels containing 25.3–35.5% of protein can be used as a functional protein source in food production. Therefore, we aimed to study the effects of hydrolysis degree on the sour cherry kernel protein hydrolysates.
 Proteins were extracted from the defatted flour by isoelectric precipitation. The resulting protein concentrate was hydrolyzed (5, 10, and 15% hydrolysis) using Alcalase to yield hydrolysates. We determined their oil and water holding, emulsifying, gelation, and foaming properties, as well as apparent molecular weight distribution and proximate compositions.
 No protein fractions greater than an apparent molecular weight of about 22 kDa were present in the hydrolysates. The hydrolysis of the protein concentrate mostly led to an increase in protein solubility. As the degree of hydrolysis increased from 5 to 15%, the water holding capacity of the hydrolysates decreased from 2.50 ± 0.03 to 2.03 ± 0.02 g water/g, indicating its deterioration. 
 The hydrolysates obtained at different degrees of hydrolysis had a better solubility than the intact protein concentrate. The oil holding capacity, the foaming stability, and the least gelation concentration of the protein concentrate could not be considerably improved by hydrolysis. In contrast, its emulsifying activity index and foaming capacity could be increased with a limited degree of hydrolysis (up to 10%).

Conformational and functional changes from deamidation of wheat gluten with electrochemical treatment.

In this paper, wheat gluten (WG) was modified by electrochemical deamidation. The effects of electrochemical treatment time on the conformation and functional properties of WG and its mechanism were studied. Wheat gluten demonstrated a maximum deamidation of 50.94%. Fourier transform infrared spectroscopy (FTIR) showed a decrease in α-helix and β-sheets and an increase in β-turns and random coils, indicating that the secondary structure of WG became looser and more disordered with increased molecular flexibility. Electrochemical deamidation significantly increased the net charge and solubility of WG, the emulsifying activity index (EAI) increased from 8.53 to 15.66 m2 g-1 , the foaming capacity (FC) increased from 4.55 to 13.72 cm3 , and the water-holding capacity (WHC) and oil-holding capacity (OHC) reached maximum levels of 8.42 g g-1 and 7.45 g g-1 , respectively, at 90 min. Electrochemical deamidation appears to be a useful technique to improve the processing characteristics of WG. © 2023 Society of Chemical Industry.

Functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae reared on canteen leftovers

This study investigated the functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae which represent a good source of proteins (30.12% dry matter). The proteins extracted in alkaline conditions (pH 11) were then isolated using two different recovery methods, (i) ultrafiltration, and (ii) isoelectric precipitation. Ultrafiltration provided higher purity of proteins (96.42%) but a lower extraction yield (24.30%) compared to isoelectric precipitation which provided a protein purity of 76.02% and higher extraction yield (37.22%). All essential amino acids were present in adequate quantities for human requirements. The fraction of proteins obtained by ultrafiltration had significantly higher oil holding capacity and foaming capacity than isoelectrically precipitated proteins. The protein fractions obtained by ultrafiltration and isoelectric precipitation had oil holding capacity of 125.8% and 81.6%, while the foaming capacity was 141.9% and 114.3%, respectively. These technological functionalities can be used to improve human food characteristics, thus resulting in enhanced consumer acceptance. Industrial relevanceThe food industry seeks alternative and sustainable sources of proteins, such as insect proteins, to reduce the environmental impact (i.e., greenhouse gas emissions). Consumers' acceptance is the main barrier to adopting edible insects in commercial applications. The acceptance increases when the insect proteins are incorporated in food products as ingredients rather than consuming the whole insect. Hence, this study focuses not only on extraction of proteins but also on functional properties of those proteins making it easier to target specific food formulations (i.e., whipped toppings), which require specific functionalities (i.e., foaming capacity and stability). The protein purity was increased by including an ultrafiltration step. The proteins obtained through the ultrafiltration method showed better oil holding capacity and foaming stability compared to proteins obtained by isoelectric precipitation. The strategies assessed in the present study help enhance the purity of larval proteins and improve their functional properties, thereby opening up new opportunities to incorporate this ingredient into targeted food formulations and improve consumer acceptance.

Foaming and Other Functional Properties of Freeze-Dried Mare's Milk.

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01.