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Xiao Z, Han Q, Chen K, Yang J, Yang H, Zhang Y, Wu L. The impact of extraction processes on the physicochemical, functional properties and structures of bamboo shoot protein. Food Res Int 2024; 187:114368. [PMID: 38763647 DOI: 10.1016/j.foodres.2024.114368] [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: 01/02/2024] [Revised: 03/28/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This study aimed to extract bamboo shoot protein (BSP) using different extraction approaches and compare their functional and physicochemical properties with commercial protein ingredients, including whey protein and soy protein isolates. The extraction methods including alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used. An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the protein purity, which reached 81.59 %, 87.36 %, and 67.08 % respectively. The extraction methods had significant effects on the amino acid composition, molecular weight distribution, and functional properties of the proteins. SE exhibited the best solubility and emulsification properties. Its solubility reached up to 93.38 % under alkaline conditions, and the emulsion stabilized by SE with enhanced solvent extraction retained 60.95 % stability after 120 min, which could be attributed to its higher protein content, higher surface hydrophobicity, and relative more stable and organized protein structure. All three BSP samples demonstrated better oil holding capacity, while the SE sample showed comparable functional properties to soy protein such as foaming and emulsifying properties. These findings indicate the potential of BSP as an alternative plant protein ingredient in the food industry.
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Affiliation(s)
- Zile Xiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qiuyu Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jinlai Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Huimin Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China.
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2
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Van den Wouwer B, Brijs K, Wouters AGB, Raes K. The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings. Food Chem 2024; 455:139877. [PMID: 38824726 DOI: 10.1016/j.foodchem.2024.139877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/09/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
High-intensity ultrasonication is an emerging technology for plant protein isolation and modification. In this study, the potential of temperature-controlled ultrasonication to enhance the recovery of functional proteins from potato trimmings was assessed. Different ultrasound energy levels [2000-40,000 J/g fresh weight (FW)] were applied during protein extraction at pH 9.0. True protein yields after ultrasonication significantly increased (up to 91%) compared to conventional extraction (33%). Microstructural analysis of the extraction residues showed more disrupted cells as ultrasonication time increased. Ultrasound treatments (10,000 and 20,000 J/g FW) increased the protein yield without affecting the foaming and air-water interfacial properties of protein isolates obtained after isoelectric precipitation (pH 4.0). However, proteins obtained after extended ultrasonication (40,000 J/g FW) had significantly slower early-stage adsorption kinetics. This was attributed to ultrasound-induced aggregation of the protease inhibitor fraction. In conclusion, ultrasonication shows potential to help overcome some challenges associated with plant protein extraction.
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Affiliation(s)
- Ben Van den Wouwer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium; Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, Belgium.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
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3
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Wan Z, Fei T, Clark S, Wang T. Utilization of dairy beta stream to produce phospholipids products by salt precipitation and solvent fractionation. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zifan Wan
- Department of Food Science University of Tennessee Knoxville Tennessee USA
- Animal and Dairy Science University of Wisconsin–Platteville Platteville Wisconsin USA
| | - Tao Fei
- Department of Food Science University of Tennessee Knoxville Tennessee USA
| | - Stephanie Clark
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Tong Wang
- Department of Food Science University of Tennessee Knoxville Tennessee USA
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4
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Xiong Z, Fu Y, Yao J, Zhang N, He R, Ju X, Wang Z. Removal of anti-nutritional factors of rapeseed protein isolate (RPI) and toxicity assessment of RPI. Food Funct 2022; 13:664-674. [DOI: 10.1039/d1fo03217h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We prepared a detoxified rapeseed protein isolate (RPI) by phytase/ethanol treatment based on alkaline extraction and acidic precipitation.
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Affiliation(s)
- Zheng Xiong
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Fu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Jun Yao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Nan Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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5
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Potato Industry By-Products as a Source of Protein with Beneficial Nutritional, Functional, Health-Promoting and Antimicrobial Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083497] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different.
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Mendes AC, Saldarini E, Chronakis IS. Electrohydrodynamic Processing of Potato Protein into Particles and Fibers. Molecules 2020; 25:E5968. [PMID: 33339397 PMCID: PMC7766494 DOI: 10.3390/molecules25245968] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/16/2022] Open
Abstract
Potato protein particles and fibers were produced using electrohydrodynamic processing (electrospray and electrospinning). The effect of different solvents and protein concentration on the morphology of the potato protein particles and fibers was investigated. Electrosprayed particles with average diameters ranging from 0.3 to 1.4 µm could be obtained using water and mixtures of water: ethanol (9:1) and water:glycerol (9:1). Electrosprayed particles were also obtained using the solvent hexafluoro-2-propanol (HFIP) at a protein concentration of 5% wt/v. For protein concentrations above 10% wt/v, using HFIP, electrospun fibers were produced. The release of vitamin B12, as a model bioactive compound, from potato protein electrospun fibers, was also investigated, demonstrating their potential to be utilized as encapsulation and delivery systems.
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Affiliation(s)
- Ana C. Mendes
- DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kgs. Lyngby, Denmark;
| | | | - Ioannis S. Chronakis
- DTU-Food, Technical University of Denmark, Kemitorvet 202, 2800 Kgs. Lyngby, Denmark;
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7
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Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Sci Rep 2020; 10:20855. [PMID: 33257785 PMCID: PMC7704625 DOI: 10.1038/s41598-020-77697-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 11/12/2020] [Indexed: 11/08/2022] Open
Abstract
Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethanol alone decreases the aroma release regardless of LogP, the presence of α-amylase selectively reduces the headspace concentration of hydrophobic compounds. It was found that ethanol has a subtle inhibitory effect on the binding of hydrophobic compounds to α-amylase, thereby increasing their headspace concentration in the 5% ABV as compared to the 0% beers. This synergistic ethanol * saliva effect is attributed to the changes in the conformation of α-amylase due to ethanol-induced denaturation. It is hypothesised that the partially unfolded protein structures have a lower number of hydrophobic pockets, leading to a lower capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol * saliva interactions directly impact the sensory and flavour properties of beer, which would provide a basis for further investigations in reformulation of 0% ABV drinks.
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8
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Pęksa A, Miedzianka J, Szumny A, Łyczko J, Nemś A, Kita A. Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Anna Pęksa
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Joanna Miedzianka
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Antoni Szumny
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Jacek Łyczko
- Department of Chemistry Wroclaw University of Environmental and Life Sciences 25 Norwida Street 50‐375 Wrocław Poland
| | - Agnieszka Nemś
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology Wroclaw University of Environmental and Life Sciences 37 Chełmońskiego Street 51‐630 Wrocław Poland
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9
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Li Q, Huang L, Luo Z, Tamer TM. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion. Food Chem 2020; 328:127152. [PMID: 32474234 DOI: 10.1016/j.foodchem.2020.127152] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 05/01/2020] [Accepted: 05/24/2020] [Indexed: 01/28/2023]
Abstract
Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC50 of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future.
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Affiliation(s)
- Qimeng Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Lei Huang
- China Tobacco Guangdong Industrial Co., Ltd, Guangzhou 510310, China
| | - Zhigang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; South China Institute of Collaborative Innovation, Dongguan 523808, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Egypt
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10
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Zhou L, Yang Y, Tang X, Gao C, Wei S, Li S. Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1562497] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Lei Zhou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Sumeng Wei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Shanshan Li
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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11
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Wang Z, Chang S, Li Y, Kong L, Wu D, Qin L, Yu C, Wu C, Du M. Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster ( Crassostrea gigas) protein powder. Food Sci Nutr 2018; 6:1582-1590. [PMID: 30258601 PMCID: PMC6145235 DOI: 10.1002/fsn3.705] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 05/28/2018] [Indexed: 11/09/2022] Open
Abstract
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water-holding capacity from 390% to 226% and the increasing oil-binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.
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Affiliation(s)
- Zhenyu Wang
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Sijia Chang
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Yajing Li
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Liu Kong
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Di Wu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Lei Qin
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Cuiping Yu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Chao Wu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Ming Du
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
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12
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Liu B, Wang H, Hu T, Zhang P, Zhang Z, Pan S, Hu H. Ball-milling changed the physicochemical properties of SPI and its cold-set gels. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Tirgar M, Silcock P, Carne A, Birch EJ. Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chem 2017; 215:417-24. [DOI: 10.1016/j.foodchem.2016.08.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 07/06/2016] [Accepted: 08/01/2016] [Indexed: 10/21/2022]
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14
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Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.007] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.045] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Delahaije RJ, Wierenga PA, Giuseppin ML, Gruppen H. Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects. J Colloid Interface Sci 2014; 430:69-77. [DOI: 10.1016/j.jcis.2014.05.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 05/08/2014] [Accepted: 05/17/2014] [Indexed: 10/25/2022]
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17
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Sun Y, Liu L, Jiang LZ, Zhang GF, Li GM, Wu N. Preparation, identification, structure, and in vitro anti-obesity effects of protease inhibitors isolated from potato fruit juice. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1972-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Functional properties of proteins isolated from phorbol ester-free physic nut (Jatropha curcas L.) seed cake. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0154-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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19
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20
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Comparison of composition, enzyme activity and selected functional properties of potato proteins isolated from potato juice with two different expanded bed resins. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Andersson J, Sahoo D, Mattiasson B. Isolation of potato proteins using simulated moving bed technology. Biotechnol Bioeng 2008; 101:1256-63. [DOI: 10.1002/bit.22012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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Chemical characterization and functional properties of a potato protein concentrate prepared by large-scale expanded bed adsorption chromatography. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.07.006] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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