Improvement Of Functional Properties Research Articles

Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

Worldwide Status of Fresh Fruits Irradiation and Concerns about Quality, Safety, and Consumer Acceptance

ABSTRACTDevelopment of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process involves exposing food to ionizing radiations in order to destroy microorganisms or insects that might be present on and/or in the food. In addition, the effects of irradiation on the enzymatic activity and improvement of functional properties in food have also been well established. In the present review, the potential of food irradiation technology to address major problems, such as short shelf life, high-initial microbial loads, insect pest management (quarantine treatment) in supply chain, and safe consumption of fresh fruits was described. With improved hygienic quality, other uses, such as delayed ripening and enhanced physical appearance by irradiation were also discussed. Available data showed that the irradiation of fruits at the optimum dose can be a safe and cost-effective method, resulting in enhanced shelf life and hygienic quality with the least amount of compromise on the various nutritional attributes, whereas the consumer acceptance of irradiated fruits is a matter of providing the proper scientific information.

Application of the Nanostructured Carbon Coatings for Improvement of Functional Properties of Medical Polyurethanes

Results of researches of structure and properties of the nanostructured carbon coatings deposited on a polyurethane substrate are presented in article. Possibility of application of the scanning probe microscope methods and sklerometry for quality control of the nanostructured carbon coatings is shown. The results of researches showing are given that the nanostructured carbon coatings deposited on polyurethane have high degree of adhesion to a substrate, reduce porosity of surface and increase its durability and wear resistance, increase elasticity and coefficient of elastic restoration at deformation.

Anti-site disorder and improved functionality of Mn2NiX (X = Al, Ga, In, Sn) inverse Heusler alloys

Recent first-principles calculations have predicted Mn2NiX (X = Al, Ga, In, Sn) alloys to be magnetic shape memory alloys. Moreover, experiments on Mn2NiGa and Mn2NiSn suggest that the alloys deviate from the perfect inverse Heusler arrangement and that there is chemical disorder at the sublattices with tetrahedral symmetry. In this work, we investigate the effects of such chemical disorder on phase stabilities and magnetic properties using first-principles electronic structure methods. We find that except Mn2NiAl, all other alloys show signatures of martensitic transformations in presence of anti-site disorder at the sublattices with tetrahedral symmetry. This improves the possibilities of realizing martensitic transformations at relatively low fields and the possibilities of obtaining significantly large inverse magneto-caloric effects, in comparison to perfect inverse Heusler arrangement of atoms. We analyze the origin of such improvements in functional properties by investigating electronic structures and magnetic exchange interactions.

Statistically designed optimal process conditions for recuperation of protein from rapeseed meal.

This work proposes the exploitation of under-utilized, non-expensive rapeseed press-cake as a source for producing high yield of protein, having superior whiteness and emulsion properties, and reduced level of residual phytate content. The chosen response parameters are relevant to food, pharmaceutical and cosmetic industries. Improvement in functional properties (emulsion properties) along with reduction in dark colour and toxic phytic acid level is expected to make rapeseed protein safer and commercially more viable for various applications. A multi-objective optimization technique based on Response surface methodology (RSM) has been presented. Using Derringer function, an optimum and feasible experimental condition was obtained with high composite desirability. The calculated regression model proved suitable for the evaluation of extraction process, whose adequacy was confirmed by Anderson-Darling Normality tests, Relative Standard Error of the Estimate (RSEE) and also by means of additional experiments performed at derived feasible experimental condition. The proposed simple alkaline protein extraction process, from defatted partially dephenolized rapeseed meal, under feasible optimal condition, was found to be suitable and potent for the recovery of high-quality vegetable protein.

Antigenicity and functional properties of β-lactoglobulin conjugated with fructo-oligosaccharides in relation to conformational changes

Bovine β-lactoglobulin (β-LG) was conjugated with fructo-oligosaccharides (FOS) by Maillard reaction to investigate the relationship among antigenicity, functional properties, and conformational changes of β-LG. When comparing the antigenicity of β-LG conjugated with FOS at different ratios, the lowest antigenicity of β-LG was observed at a ratio of 1:4, which was about 7 times lower than that of the control β-LG. Thus, the ratio of 1:4 was chosen to conjugate β-LG with FOS, and the functional properties and conformational changes of β-LG-FOS conjugates were investigated. The functional properties (solubility, emulsifying ability, and emulsion stability) of β-LG were enhanced after conjugation with FOS. Furthermore, the molecular weight of β-LG increased from 18.4 to 19.9kDa after conjugation with FOS, as evaluated by sodium dodecyl sulfate-PAGE and mass spectrometry. Partial unfolding of β-LG occurred after conjugation with FOS, as reflected by the quenching of fluorescence, the red-shift of fluorescence spectra, and the increase of β-strands, which may contribute to the decrease in antigenicity and the improvement of functional properties.

Impact of ultrasound treatment on molecular structures of casein

Casein was modified by ultrasound treatment (160W, 400 W)and the structural characteristics of casein (control), USC-1 (160W of ultrasound treated casein) and USC-2 (400W of ultrasound treated casein) were investigated. Ultrasound treatment resulted in increase in the numbers of protein bands of casein in region of low molecular weight according to SDS-PAGE pattern. The relative percentage of the proteins with molecular mass (MM) of over 30 kD in USC-1 and USC-2 significantly decreased compared with control sample. Coupled with this is the relative percentage of the proteins with MM of region 20 kD-30 kD for the ultrasonic-treated caseins increased. Contents of α-helix, β-sheet and random coil of casein for USC-1 and USC-2 decreased compared with control. While, β-turn content for USC-1 and USC-2 increased. Ratio of α-helix to β-sheet in USC-1 and USC-2 significantly decreased (from 0.70 to 0.47 and 0.46). Ultrasound treatment had a strong crushing action of surface of the casein micelle and resulted in its structural disruption. Particle size distribution range of casein was approximately 0.5-70 μm, Particle size of USC-1 and USC-2 was less than 30μm. D (50), D (4, 3) as well as D (3, 2) for USC-1 and USC-2 reduced compared with the control. The ratio of D (4, 3) to D (3, 2) also decreased with increase of ultrasonic intensity. This study demonstrated that ultrasound treatment could be an effective method for modification of casein structure. This modification is the basis on improvement in functional properties.

Improvements in Functionalities of Porcine Serum Protein Hydrolysates Induced by Free Hydroxyl Radical

Hydrolysated peptides from kinds of proteins have been applied as natural ingredients in food industry, mainly due to their good functional properties. However, the fate of them under different processing conditions is rarely understood. In our study, changes of functional properties in porcine plasma protein hydrolysates (PPH) were evaluated in a free hydroxyl radical-mediated oxidation system. PPH was obtained by hydrolyzing porcine plasma protein with Alcalase for 5 h at pH 8.0, 55°C. When exposed to free radical-mediated oxidation, functional properties of PPH improved dramatically with growing oxidant concentrations and reaction time, especially at 20°C. Solubility, foaming capacity and emulsification of PPH increased significantly (P < 0.05) during early stage of oxidation, with solubility increasing from 83.1% (non-oxidized PPH) to 97.4%(20°C, 10mM H2OSubscript text2, 5 h), emulsifying activity index and foaming capacity rising form 1.24m2/g to 2.73 m2/g, and 144% to183%, respectively. Stability for emulsifying and foaming were also found to be reinforced. The improvements in functional properties of PPH helped to play theoretical basis for applying the peptides in food systems.

Improvement of functional properties and antioxidant activities of cuttlefish ( Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases

Functional properties and antioxidant activities of cuttlefish ( Sepia officinalis) muscle protein hydrolysates, with different degrees of hydrolysis (DH from 7.3% to 18.8%), obtained by treatment with Bacillus mojavensis A21 alkaline proteases were investigated. Protein contents for all freeze-dried cuttlefish muscle protein hydrolysates (CMPHs) ranged from 80% to 86%. For the functional properties, hydrolysis by A21 proteases increased ( p < 0.05) protein solubility to above 78% over a wide pH range (2.0–11.0). However, the interfacial activities (emulsion activity index, emulsion stability index, foaming capacity and foaming stability) decreased with the increase of the DH. All CMPHs exhibited significant metal chelating activity and DPPH free radical-scavenging activity, and inhibited linoleic acid peroxidation. Antioxidant properties of protein hydrolysates increased with protein hydrolysis and the highest activities were obtained at DH of 16%. The IC 50 values for DPPH radical-scavenging and metal chelating activities were found to be 0.52 ± 0.01 mg/ml and 0.67 ± 0.13 mg/ml. The obtained results suggested that functional properties and antioxidant activities of cuttlefish muscle protein hydrolysates were influenced by the degree of hydrolysis. The composition of amino acids of undigested and hydrolyzed proteins was determined. CMPHs have a high percentage of essential amino acids such as arginine, lysine, histidine and leucine. They have a high nutritional value and could be used as supplement to poorly balanced dietary proteins.

Improvement of functional properties of salmon processing protein-rich by-product through hydrolysis and Maillard reaction

Improvement of functional properties of salmon processing protein-rich by-product through hydrolysis and Maillard reaction

Pulsatile perfusion bioreactor for cardiac tissue engineering.

Cardiovascular disease is the number one cause of mortality in North America. Cardiac tissue engineering aims to engineer a contractile patch of physiological thickness to use in surgical repair of diseased heart tissue. We previously reported that perfusion of engineered cardiac constructs resulted in improved tissue assembly. Because heart tissues respond to mechanical stimuli in vitro and experience rhythmic mechanical forces during contraction in vivo, we hypothesized that provision of pulsatile interstitial medium flow to an engineered cardiac patch would result in enhanced tissue assembly by way of mechanical conditioning and improved mass transport. Thus, we constructed a novel perfusion bioreactor capable of providing pulsatile fluid flow at physiologically relevant shear stresses and flow rates. Pulsatile perfusion (PP) was achieved by incorporation of a normally closed solenoid pinch valve into the perfusion loop and was carried out at a frequency of 1 Hz and a flow rate of 1.50 mL/min (PP) or 0.32 mL/min (PP-LF). Nonpulsatile flow at 1.50 mL/min (NP) or 0.32 mL/min (NP-LF) served as controls. Static controls were cultivated in well plates. The main experimental groups were seeded with cells enriched for cardiomyocytes by one preplating step (64% cardiac Troponin I+, 34% prolyl-4-hydroxylase+), whereas pure cardiac fibroblasts and cells enriched for cardiomyocytes by two preplating steps (81% cardiac Troponin I+, 16% prolyl-4-hydroxylase+) served as controls. Cultivation under pulsatile flow had beneficial effects on contractile properties. Specifically, the excitation threshold was significantly lower in the PP condition (pulsatile perfusion at 1.50 mL/min) than in the Static control, and the contraction amplitude was the highest; whereas high maximum capture rate was observed for the PP-LF conditions (pulsatile perfusion at 0.32 mL/min). The enhanced hypertrophy index observed for the PP-LF group was consistent with the highest cellular length and diameter in this group. Within the same cultivation groups (Static, NP-LF, PP-LF, PP, and NP) there were no significant differences in the diameter between fibroblasts and cardiomyocytes, although cardiomyocytes were significantly more elongated than fibroblasts under PP-LF conditions. Cultivation of control cell populations resulted in noncontractile constructs when cardiac fibroblasts were used (as expected) and no overall improvement in functional properties when two steps of preplating were used to enrich for cardiomyocytes in comparison with only one step of preplating.

Creation of submicrocrystalline structure and improvement of functional properties of shape memory alloys of the Ti-Ni-Fe system with the help of ECAP

The structure and mechanical and functional properties of shape memory alloys of the Ti-Ni-Fe system are studied by methods of x-ray diffraction analysis, transmission electron microscopy, and mechanical and thermomechanical testing. The alloys are subjected to high-temperature thermomechanical treatment (HTMT) and equichannel angular pressing (ECAP). The tested objects are thermomechanical clutches from a Ti-Ni-Fe alloy subjected to ECAP and to control treatment (for comparison). The bearing capacity and the low-temperature stability of thermomechanical joints of such clutches were studied.

Novel Action of Indoleamine 2,3-Dioxygenase Attenuating Acute Lung Allograft Injury

Lung allografts are prone to reperfusion injury and acute rejection, which, in addition to infiltrating lymphocytes, are accompanied by neutrophil infiltration and neutrophil-associated oxidative stress. Indoleamine 2,3-dioxygenase (IDO) is a unique cytosolic enzyme that possesses T-cell-suppressive and antioxidant properties. The purpose of this study was to determine if genetic up-regulation of IDO could ameliorate acute lung allograft injury. Lung orthotopic transplants were performed using Lewis donors and Sprague-Dawley rat recipients (allografts) or the same strain (isografts). Plasmid-encoding human IDO was delivered to donor lungs in vivo using a nonviral gene-transfer vector, polyethylenimine. Transplanted lungs were evaluated at 6 d post-transplantation based on pulmonary function, histology, inflammatory responses, and their associated oxidative stress. Basic biology of the IDO-overexpressing lung cells was evaluated in vitro in response to external oxidant. This gene delivery method led to uniform transgene expression in lung tissue distributed in airway, alveolar epithelial, and endothelial cells. IDO overexpression in lung allografts resulted in a significant protective effect with improvement in functional properties (peak airway pressure and oxygenation) and histologic appearance. Although IDO was able to block local T-cell responses, it failed to abrogate neutrophilic infiltration and the inflammation-associated oxidative stress. IDO-enhanced lung cells were resistance to oxidant-induced necrosis and apoptosis by limiting intracellular reactive oxygen species formation. These results demonstrate that IDO prevents acute lung allograft injury through augmenting the local antioxidant defense system and inhibiting alloreactive T-cell responses.

Functional properties of soybean and lupin protein concentrates produced by ultrafiltration‐diafiltration

AbstractUltrafiltration followed by diafiltration (UF‐DF) was evaluated for the production of protein products from partially defatted soybean meal or undefatted lupin (Lupinus albus L.2043N) meal. This study determined the effects of UF‐DF on functional properties of the extracted proteins and compared the results with those of protein prepared by acid‐precipitation (AP). UF‐DF produced only protein concentrates (73% crude protein, dry basis, db), while AP produced protein isolates (about 90% crude protein, db). Soybean protein produced by UF‐DF showed markedly higher values for solubilities up to pH 7.0, surface hydrophobicity index, emulsion activity index, and foaming capacity than did the AP soybean protein. UF‐DF soy protein was also the most heat‐stable among all protein samples tested. With lupin proteins, only the surface hydrophobicity and emulsion activity indices were significantly improved by using UF‐DF. UF‐DF generally had no adverse effects on, and in most cases even improved, the functional properties of soy protein concentrate produced by this method. UF‐DF did not produce a comparable improvement in functional properties of lupin proteins as it did for soybean protein.

Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis

Brassica carinata defatted flour has been used to prepare protein isolates by alkaline extraction and precipitation at low pH. Different extraction parameters have been tested, and the chemical composition and functional properties of the resulting isolates have been analyzed. All the isolates had a protein content above 90% and a well balanced amino acid composition according to FAO standards except for a low content of lysine. The extraction process reduced antinutritional components by more than 90%. Solubility, water and fat adsorption, emulsifying and foaming properties of the original flour and the isolates have been compared. In addition, hydrolysis of B. carinata protein during extraction using the endoprotease preparation Alcalase was performed, and functional properties of hydrolysates with low and high degrees of hydrolysis were studied and compared with those of the original isolates.

Enhancement of angiotensin I converting enzyme inhibitory activity and improvement of the emulsifying and foaming properties of corn gluten hydrolysate using ultrafiltration membranes

In this study, we attempted to enhance angiotensin I converting enzyme (ACE) inhibitory activity using an ultrafiltration (UF) membrane and to improve the emulsifying and foaming properties of fractions. ACE inhibitory activities of the corn gluten hydrolysate prepared by Flavourzyme had the same trend as protein contents and the IC50 value was 0.18 mg solid after 8 h hydrolysis. The hydrolysate was separated by using two kinds of UF membrane (10 and 5 kDa cut-off membranes) and three fractions, >10 kDa, 5–10 kDa, and 10 kDa fractions. The average hydrophobicity of the 10 kDa, showed poor foaming capacity at below pH 6.0. The foam stabilities of two fractions ( 10 kDa) increased with increasing pH, but that of 5–10 kDa decreased with increasing pH. The UF treatment was an effective method for the enhancement of ACE inhibitory activity with improvement of functional properties.

FUNCTIONAL PROPERTIES AND NUTRITIONAL QUALITY OF ALKALI‐ AND HEAT‐TREATED SOY PROTEIN ISOLATE

ABSTRACTAlkali and heat are increasingly utilized in food processing. This study was conducted to evaluate specific functional and nutritional properties of alkali‐ and heat‐treated soy protein isolate (AHSPI) and the relationship between these properties. High pH (12.0) and temperature (100C) increased protein solubility of the isolate from 47 to 99.5% and emulsifying activity index from 74 to 184 m2/g. The values for in vitro protein digestibility (IVPD), computed‐protein efficiency ratio, and IVPD‐corrected amino acid score of AHSPI were not significantly (P&gt;0.05) affected at pH 8.0 or 10.0, but were reduced At pH 12.0. At pH 12.0, lysinoalanine content significantly (p&lt;0.05) increased from 0.39 to 1.22 g/100g protein as temperature was increased from 40 to 100C. Improvements in functional properties of soy proteins can be obtained through combined alkali and heat treatments. However, very high pH and temperature should be avoided to maintain nutritional quality of the proteins.

Effect of Aqueous Ethanol Cationization on Functional Properties of Normal and Waxy Starches

AbstractCationic starch ethers of normal and waxy corn, normal and waxy barley and normal pea starch were prepared by an aqueous alcoholic process for evaluation of their functional properties as compared to the native starch controls. The native starches exhibited a wide range in average granule size (10–21 μm diameter), amylose content (0–34%) and swelling power (13–31). Cationization to degrees of substitution (DS) of 0.030–0.035 with 3‐chloro‐2‐hydroxypropyltrimethylammonium chloride resulted in marked increases in swelling power of all starches, with little corresponding increases in starch solubility. Cationization also decreased the onset of endothermic transitions and pasting temperatures quite substantially, and promoted the development of sharp peak viscosities in the amylographs of all normal and waxy starches, including that of pea starch. Final cold viscosities of the cationic starches exhibited positive setbacks, and the cooked starch gels, after storage for 7 days at 4°C and −15°C, showed no syneresis. All cationic starches except for waxy corn were more susceptible to α‐amylase hydrolysis than native control starches. The general improvement in functional properties, especially in the waxy corn, waxy barley and pea starches, due to the aqueous alcoholic‐alkaline cationization process would greatly enhance their industrial applications.

多糖修飾によるタンパク質の機能改変

多糖修飾によるタンパク質の機能改変

Microscopic, Nutritional and Functional Properties of Cowpea Flours and Protein Concentrates During Storage

ABSTRACTDuring storage for 6 mo at 64% RH, whole seed flour, dehulled seed flour and air‐classified protein concentrate from cowpeas showed little change in nutritional or sensory properties but there were improvements in functional properties. However, wet‐processed protein concentrate, after drum‐drying, darkened and had reduced functionality by the 6th mo. When storaged at 79% RH, all cowpea products darkened significantly, showed decreased lysine contents and lower nitrogen, solubility, all emulsification and foaming characteristics. Both dehulling and air classification improved the storage properties of cowpea products but drum drying of a wet‐processed product had an adverse effect on functionality and nutritive value, especially when stored at 79% RH.