1
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Huang Z, Li Y, Fan M, Qian H, Wang L. Recent advances in mung bean protein: From structure, function to application. Int J Biol Macromol 2024; 273:133210. [PMID: 38897499 DOI: 10.1016/j.ijbiomac.2024.133210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/02/2024] [Accepted: 06/14/2024] [Indexed: 06/21/2024]
Abstract
With the surge in protein demand, the application of plant proteins has ushered in a new wave of research. Mung bean is a potential source of protein due to its high protein content (20-30 %). The nutrition, structure, function, and application of mung bean protein have always been a focus of attention. In this paper, these highlighted points have been reviewed to explore the potential application value of mung bean protein. Mung bean protein contains a higher content of essential amino acids than soybean protein, which can meet the amino acid values recommended by FAO/WHO for adults. Mung bean protein also can promote human health due to its bioactivity, such as the antioxidant, and anti-cancer activity. Meanwhile, mung bean protein also has well solubility, foaming, emulsification and gelation properties. Therefore, mung bean protein can be used as an antioxidant edible film additive, emulsion-based food, active substance carrier, and meat analogue in the food industry. It is understood there are still relatively few commercial applications of mung bean protein. This paper highlights the potential application of mung bean proteins, and aims to provide a reference for future commercial applications of mung bean proteins.
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Affiliation(s)
- Zhilian Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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2
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Cheng S, Langrish TA. Fluidized bed drying of chickpeas: Developing a new drying schedule to reduce protein denaturation and remove trypsin inhibitors. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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3
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Sadeghi R, Colle M, Smith B. Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method. Food Chem 2023; 409:135278. [PMID: 36586270 DOI: 10.1016/j.foodchem.2022.135278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The objective of this study was to compare the composition of pulse proteins isolated from lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the effect of this variability on protein functionality. Chromatogram peaks obtained from reverse-phase high performance liquid chromatography were identified by isolation of albumin-, vicilin- and legumin-rich fractions for the three pulses. Protein composition was obtained for each isolate and compared against that of the originating pulse flour. Lentil flour showed the highest level of vicilin with a vicilin/legumin ratio of ∼ 2.5, while this ratio was 1.3 and 1.2 for green and yellow pea flour, respectively. Albumin content of yellow pea flour was high (∼36.1 %), which reduced to ∼ 15-19 % in isolated proteins showing a loss in albumins during the isolation. Higher extraction pH increased pea protein yield but led to lower protein solubility with no changes in foaming properties and in-vitro digestibility.
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Affiliation(s)
- Rohollah Sadeghi
- Department of Animal, Veterinary, and Food Science, University of Idaho, Moscow, USA.
| | - Michael Colle
- Department of Animal, Veterinary, and Food Science, University of Idaho, Moscow, USA
| | - Brennan Smith
- USDA-ARS-SRRC Food Processing and Sensory Quality, 1100 Allen Toussaint Blvd, New Orleans, LA 70124, USA
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4
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Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110623] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration. Foods 2021; 10:1797. [PMID: 34441574 PMCID: PMC8392404 DOI: 10.3390/foods10081797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.
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Affiliation(s)
| | | | | | | | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.Z.); (L.W.); (H.L.); (Y.C.); (N.X.); (Y.M.); (L.J.); (X.Z.)
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6
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Shevkani K, Kaur M, Singh N. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (
dhals
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda151401India
| | - Manmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
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7
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Guo X, Ren C, Zhang Y, Cui H, Shi C. Stability of zein‐based films and their mechanism of change during storage at different temperatures and relative humidity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14671] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xingfeng Guo
- Henan Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Cong Ren
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yingying Zhang
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Heping Cui
- Henan Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
| | - Changshuo Shi
- School of Food Science and Technology Henan University of Technology Zhengzhou China
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8
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Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features. COATINGS 2019. [DOI: 10.3390/coatings10010026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The study focused on the elaboration and the characterization of blend biofilms based on European eel skin gelatin (ESG) and protein isolate (EPI) and the assessment of European oil (EO) incorporation effect on their properties. Data displayed that the incorporation of EPI and EO to the gelatin formulation decreased the lightness and yellowness of composite and emulsified films, respectively, compared to ESG film. Moreover, ESG films exhibited improved mechanical properties than EPI films. FTIR analysis, all incorporated films with EO at the ratio 1:4 (oil/polymer) revealed similar characteristic bands as in free-oil films. Further, the SEM images of 100% ESG and 100% EPI films showed a smooth and homogenous structure, whereas the cross-section of blend film (at a ratio 50:50) displayed a rougher microstructure. In addition, emulsified film ESG100 revealed a smooth and homogeneous microstructure compared to that prepared using EPI/ESG 50/50 ratio. Furthermore, EPI or EO addition into the ESG matrix enhanced the blend films antioxidant activities.
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9
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Li C, Wang L, Xue F. Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12278] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chen Li
- College of Food Science and Light IndustryNanjing Tech University, 30 Puzhu Rd Nanjing 211816 China
- Department of Food Science and TechnologyUniversity of California Davis One Shields Avenue CA 95616 USA
| | - Luxin Wang
- Department of Food Science and TechnologyUniversity of California Davis One Shields Avenue CA 95616 USA
| | - Feng Xue
- School of PharmacyNanjing University of Chinese Medicine, 138 Xianlin Rd Nanjing 210023 China
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10
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Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
Abstract
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.
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Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Ying Chen
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Long Yu
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
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11
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Nilsuwan K, Benjakul S, Prodpran T. Properties and antioxidative activity of fish gelatin-based film incorporated with epigallocatechin gallate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Physical/thermal properties and heat seal ability of bilayer films based on fish gelatin and poly(lactic acid). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Nilsuwan K, Benjakul S, Prodpran T. Properties, Microstructure and Heat Seal Ability of Bilayer Films Based on Fish Gelatin and Emulsified Gelatin Films. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9479-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Nilsuwan K, Benjakul S, Prodpran T. Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2016-0064] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50 % and 75 % (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50 % soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD (p < 0.05). Films containing 50 % soy lecithin had higher light transmittance and lower b*- and ΔE*-values than those containing 75 % soy lecithin (p < 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50 % soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50 % soy lecithin with the aid of microfluidization.
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15
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Nilsuwan K, Benjakul S, Prodpran T. Influence of palm oil and glycerol on properties of fish skin gelatin-based films. Journal of Food Science and Technology 2016; 53:2715-24. [PMID: 27478227 DOI: 10.1007/s13197-016-2243-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2016] [Accepted: 05/01/2016] [Indexed: 11/28/2022]
Abstract
Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p < 0.05). Decrease in L*- and a*-values with coincidental increase in b*- and ΔE*-values were observed in emulsified films when amount of palm oil incorporated increased (p < 0.05). Light transmittance of all films increased as glycerol levels were increased (p < 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.
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Affiliation(s)
- Krisana Nilsuwan
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Thummanoon Prodpran
- Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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16
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Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.005] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Lin WJ, Liu HZ, Shi AM, Liu L, Wang Q, Adhikari B. Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films. Journal of Food Science and Technology 2015; 52:6242-53. [PMID: 26396370 DOI: 10.1007/s13197-015-1782-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2015] [Accepted: 02/23/2015] [Indexed: 11/26/2022]
Abstract
This study aimed at improving the mechanical properties and water solubility of peanut protein isolate (PPI) films by glycosylating with xylose (X). The modification process of glycosylation was optimized by using response surface methodology (RSM). The effects of pH, temperature and time on degrees of glycosylation (DG), tensile strength (TS), elongation (E), solubility and microstructure of xylose glycosylated PPI films (PPI-XF) were determined. The changes of DG in different conditions indicated that crosslinking should occur between PPI and xylose during the modification. Optimum glycosylation conditions were found to be pH 9.5, 91.5 °C and 95 min. Under these conditions, TS and E values of PPI-XF were 10.37 MPa and 96.47 %, respectively. Due to glycosylation, solubility of PPI-XF decreased from 96.64 to 35.94 % and these films remained intact in water for 24 h. The microstructure of PPI-XF was denser and more compact than the unmodified PPI films. These results suggest that the xylose glycosylated PPI films have potentiality of being used as biodegradable films in food packaging application.
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Affiliation(s)
- Wei-Jing Lin
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193 China
| | - Hong-Zhi Liu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193 China
| | - Ai-Min Shi
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193 China
| | - Li Liu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193 China
| | - Qiang Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing, 100193 China
| | - Benu Adhikari
- School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001 Australia
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18
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Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.025] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Shevkani K, Singh N. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12733] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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20
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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.024] [Citation(s) in RCA: 298] [Impact Index Per Article: 33.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.03.015] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Neo YP, Perera CO, Nieuwoudt MK, Zujovic Z, Jin J, Ray S, Gizdavic-Nikolaidis M. Influence of heat curing on structure and physicochemical properties of phenolic acid loaded proteinaceous electrospun fibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5163-5172. [PMID: 24823437 DOI: 10.1021/jf500841m] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Effects of heat treatment on structure and physicochemical properties of zein (Ze) and gallic acid loaded zein (Ze-GA) electrospun fiber mats were investigated. The electrospun fiber mats displayed different surface and physicochemical properties after being heat-cured at 150 °C for 24 h, which were closely related to the initial amount of loaded gallic acid. The gallic acid was released from the Ze-GA fiber mats in a constant manner, but heat curing decreased the rate of release. Heat curing remarkably increased the molecular weight of the Ze and Ze-GA electrospun fiber mats. Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) analysis of the fiber mats indicated variations in zein protein secondary structure after heat curing. (13)C solid state NMR (SS-NMR) confirmed the presence of a different chemical environment among the fiber mats. The fabrication of heat-cured zein based electrospun fibers in this study may find applications in the food packaging industry.
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Affiliation(s)
- Yun Ping Neo
- School of Chemical Sciences, the University of Auckland, University of Auckland , Private Bag 92019, Auckland, New Zealand
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23
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Tan ES, Ying-Yuan N, Gan CY. A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation. Food Chem 2014; 152:447-55. [DOI: 10.1016/j.foodchem.2013.12.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 11/25/2013] [Accepted: 12/03/2013] [Indexed: 11/26/2022]
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24
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Fabrication and characterization of kidney bean (Phaseolus vulgaris L.) protein isolate–chitosan composite films at acidic pH. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Properties of a new protein film from bitter vetch (Vicia ervilia) and effect of CaCl2 on its hydrophobicity. Int J Biol Macromol 2013; 57:118-23. [DOI: 10.1016/j.ijbiomac.2013.02.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Revised: 02/19/2013] [Accepted: 02/21/2013] [Indexed: 11/17/2022]
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26
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Lee HC, Chin KB. Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12066] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Hong C. Lee
- Department of Animal Science and Biotechnology Research Center; Chonnam National University; Gwangju; 500-757; Korea
| | - Koo B. Chin
- Department of Animal Science and Biotechnology Research Center; Chonnam National University; Gwangju; 500-757; Korea
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27
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Hoque MS, Benjakul S, Prodpran T, Songtipya P. Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate. Int J Biol Macromol 2011; 49:663-73. [DOI: 10.1016/j.ijbiomac.2011.06.028] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2011] [Revised: 06/24/2011] [Accepted: 06/28/2011] [Indexed: 10/18/2022]
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28
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Tang CH, Xiao ML, Chen Z, Yang XQ. Properties of transglutaminase-treated red bean protein films. J Appl Polym Sci 2011. [DOI: 10.1002/app.34121] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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29
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Tang CH, Xiao ML, Chen Z, Yang XQ. Influence of succinylation on the properties of cast films from red bean protein isolate at various plasticizer levels. J Appl Polym Sci 2010. [DOI: 10.1002/app.33282] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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30
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Pereda M, Aranguren MI, Marcovich NE. Effect of crosslinking on the properties of sodium caseinate films. J Appl Polym Sci 2010. [DOI: 10.1002/app.31425] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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