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Evaluation Of Protein Flavour Binding On Flavour Delivery And Protein Thermal Gelation Properties In Regards To Selected Plant Proteins
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Book Synopsis Evaluation of Protein-flavour Binding on Flavour Delivery and Protein Thermal-gelation Properties in Regards to Selected Plant Proteins by : Kun Wang
Download or read book Evaluation of Protein-flavour Binding on Flavour Delivery and Protein Thermal-gelation Properties in Regards to Selected Plant Proteins written by Kun Wang and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation of Protein-Flavour Binding on Flavour Delivery by : Kun Wang
Download or read book Evaluation of Protein-Flavour Binding on Flavour Delivery written by Kun Wang and published by . This book was released on 2019-05-04 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flavour and Consumer Perception of Food Proteins by : Changqi Liu
Download or read book Flavour and Consumer Perception of Food Proteins written by Changqi Liu and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Novel Plant Protein Processing by : Zakir Showkat Khan
Download or read book Novel Plant Protein Processing written by Zakir Showkat Khan and published by CRC Press. This book was released on 2023-12-29 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food processing waste, water, and soil requirement. Thus, the processing and utilization of plant proteins have gained worldwide attention and as such numerous scientific studies are focusing on enhancing the utilization of plant proteins in food and pharmaceutical products through various processing and modification techniques to improve their techno-functional properties, bioactivity, bioavailability, and digestibility. Novel Plant Protein Processing: Developing the Foods of the Future presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. Key Features: · Includes complete information about novel plant protein processing for use as future foods · Presents a roadmap to upscale the meat analog technological processes · Discusses marketing limitations of plant based proteins and future opportunities This book highlights the important scientific, technological advancements that are being deployed in the future foods using plant proteins, concerns, opportunities, and challenges, and, as an alternative to maintaining a healthy and sustainable modern food supply. It covers the most recent research related to the plant protein-based future foods which include their extraction, isolation, modification, characterization, development, and final applications. It also covers the formulation and challenges: emphasis on the modification for a specific use, legal aspects, business perspective, and future challenges. This book is useful for researchers, readers, scientists, and industrial people to find information easily.
Book Synopsis Engineering Plant-Based Food Systems by : Sangeeta Prakash
Download or read book Engineering Plant-Based Food Systems written by Sangeeta Prakash and published by Academic Press. This book was released on 2022-11-16 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). - Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins - Describes existing plant-based foods such as beverages, yogurts, spreads, fermented foods and meats - Provides information related to various plant based functional components such as polyphenols, phytosterols, aromatics and essential oils, etc.
Download or read book Plant Proteins written by G. Norton and published by Butterworth-Heinemann. This book was released on 2013-10-22 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Proteins is a compendium of papers discussing, in general, plant proteins as materials for human foods, and in particular, the properties, biosynthesis, deposition of reserves in seeds, undesirable factors, production, and nutritional aspects of plant proteins in the food industry. Some papers review the properties and biosynthesis of plant proteins, the synthesis of chloroplast proteins, and legume seed proteins. Other papers discuss the development of protein reserves in seeds, as well as the toxicity and antagonistic actions in relation to amino acid and protein synthesis. One paper examines the world supply and demand for sources of protein from three plant sources, namely cereals, oilseeds, and legumes. Another paper discusses the capabilities of certain species of micro-organisms to synthesize from a few simple raw materials all the main components needed in the diet of a human or a farm animal. One paper notes that the acceptance of plant protein foods in society depends on their presentation, flavor, texture, appearance, identity, and product name. This compendium will benefit agronomists, agriculturists, biochemists, microbiologists, nutritionists, botanists, chemists, economists, food scientists, physicists and plant breeders.
Book Synopsis Plant Proteins from European Crops by : Jacques Gueguen
Download or read book Plant Proteins from European Crops written by Jacques Gueguen and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Book Synopsis Pea Protein - Volatile Compound Interactions by : Melissa Tiessen-Dyck
Download or read book Pea Protein - Volatile Compound Interactions written by Melissa Tiessen-Dyck and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.
Book Synopsis Developing and Characterizing Functionally Enhanced Plant Proteins for Food Applications by : Yanting Shen
Download or read book Developing and Characterizing Functionally Enhanced Plant Proteins for Food Applications written by Yanting Shen and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for protein as food ingredient and in the human diet continues to increase due to its nutritional benefits, functional properties, rising protein deficiency, and the growing world population. Plant-based proteins represent a more sustainable source to supplement costly animal proteins. The goal of this study was to improve protein functional properties through different modification approaches, understand the physicochemical properties of the modified proteins, and evaluate their utilization in several food models. Specific objectives were to: 1) investigate the effect of different drying methods, namely freeze drying, spray drying, and vacuum drying on the functional and physicochemical properties of quinoa protein isolate; 2) improve the functional properties of pea protein through chemical and enzymatic modifications; 3) investigate the functional properties of pea protein by modulating protein covalent and non-covalent interactions and understand the physicochemical characteristics of the unfolded pea proteins that are responsible for the functional changes; and 4) evaluate the modified pea proteins as functional food ingredient in meat patty and egg-free mayonnaise applications. The freeze-dried quinoa protein had the highest emulsification capacity and stability and oil holding capacity (OHC), which was attributed to its higher surface hydrophobicity, while the spray-dried quinoa protein had the highest solubility at pH 7 and water holding capacity (WHC). Gels (8% protein in water, w/w) prepared with the freeze-dried protein had higher elastic and viscous modulus than that of the other drying methods. When comparing pea protein modification through acylation, conjugation, and sequential acylation/conjugation, the sequential modification method demonstrated more beneficial and synergistic effects and greatly enhanced the WHC, OHC, emulsification and gelation properties of pea protein isolate (PPI). The enzyme or/ and conjugation modifications also enhanced the functional properties on pea protein, including increased WHC, OHC, emulsion capacity, emulsion stability, and gelation. The modified pea proteins had comparable sensory scores as the control pea protein, and these modifications overall did not negatively affect protein sensory properties. For the protein interaction study, both urea and SDS unfolded proteins had significantly higher water holding capacity and oil holding capacity with up to 5.01 and 5.09 g H2O /g protein, and 3.06 and 2.84 g oil /g protein compared with the control pea protein (4.12 and 1.29 g), respectively. The proteins unfolded with urea or SDS also showed improved emulsification properties. The trypsin hydrolyzed protein exhibited the highest foaming capacity and better gelation properties among all the treatments. Principal component analysis indicated strong associations between protein functional and physicochemical properties and molecular interactions. The newly developed pea proteins produced through enzyme/polysaccharide conjugation modifications were successfully used applied in meat patties as functional extenders and in mayonnaise as an alternative to egg yolk. Beef patties containing the modified pea protein through sequential deamidation and conjugation (PGG, especially at 5%) showed significantly decreased cooking loss of only 20% and increased moisture and fat retentions compared with the control patty (33% cooking loss). In general, PPI patties exhibited harder texture (e.g., hardness, chewiness, shear force) than the control patty, while PGG patties showed much softer texture than the control. Emulsions prepared with guar gum conjugated PPI (G-PPI) had significantly increased stability, apparent viscosity, and decreased droplet size compared with the PPI emulsions. Several factors, including pH, NaCl concentration, protein concentration, and oil/water ratio significantly affected emulsifying properties of the modified pea protein. The mayonnaise with G-PPI at higher concentrations (6 and 8%) exhibited significantly higher emulsifying properties and viscoelasticity than that made of PPI or egg yolk. In conclusion, quinoa protein isolate with different functional properties can be obtained by using different processing methods. Functional properties of pea protein can be enhanced through manipulated modification of specific structural domains using different modifiers. The modified pea proteins demonstrated advantageous features when applied in meat patties and mayonnaise products. The modified proteins may also have potential applications in meat analogues, bakery products, and emulsified foods and beverages.
Book Synopsis Characterization of Protein-flavor Interactions Using Inverse Gas Chromatography by : Ozlem Dolu
Download or read book Characterization of Protein-flavor Interactions Using Inverse Gas Chromatography written by Ozlem Dolu and published by . This book was released on 2013 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this research, we investigated the retention/release mechanism of selected flavor compounds on or from protein matrices by establishing quantitative design principles for these interactions. Thermodynamic parameters (partition coefficient Kp, free energy of adsorption?Gs and the enthalpy of adsorption?Hs) of the interaction between selected flavor compounds (hexane, hexanal, hexanol and d-limonene) and protein systems (soy protein isolate and zein) were determined by using inverse gas chromatography under different temperatures and relatively humid conditions. The inverse gas chromatography system was fitted with an additional humidification system that could maintain the relative humidity of the carrier gas, thus enabling the evaluation of the effect of relative humidity on the measured quantities. Increasing temperature and relative humidity led to less favorable interaction between selected flavors and proteins. Flavor retention at high relative humidity was less than at low relative humidity or at dry conditions. This suggests that flavor compounds and water molecules might be competing to bind to the available sides of the protein. Quantitative characterization of the mechanism and thermodynamics of flavor binding and release in protein matrices will benefit the food industry to efficiently develop flavored foods.
Book Synopsis Polymer Properties of Whey Proteins by : Douglas John Rector
Download or read book Polymer Properties of Whey Proteins written by Douglas John Rector and published by . This book was released on 1992 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Factors Influencing the Flavour Binding Properties of Lactones with Soya Protein - Amino Acids and Casein by : George Gkionakis
Download or read book Factors Influencing the Flavour Binding Properties of Lactones with Soya Protein - Amino Acids and Casein written by George Gkionakis and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effect of High Hydrostatic Pressure on Flavor Binding Properties of Whey Protein Concentrate by : Ozlem Ladd
Download or read book The Effect of High Hydrostatic Pressure on Flavor Binding Properties of Whey Protein Concentrate written by Ozlem Ladd and published by . This book was released on 2010 with total page 61 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flavor Release by : Deborah D. Roberts
Download or read book Flavor Release written by Deborah D. Roberts and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Book Synopsis Product Design and Engineering by : Ulrich Bröckel
Download or read book Product Design and Engineering written by Ulrich Bröckel and published by John Wiley & Sons. This book was released on 2013-08-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.
Book Synopsis Chemical and Functional Properties of Food Proteins by : Zdzislaw E. Sikorski
Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Download or read book Flavour in Food written by Andree Voilley and published by Woodhead Publishing. This book was released on 2006-03-08 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. - Understand how flavour is detected and measured - Analyses key research in the retention and release of flavour compounds - Examines how humans experience flavour release
