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Heat Induced Structural Modifications Of Plant Proteins
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Book Synopsis Heat-induced Structural Modifications of Plant Proteins by :
Download or read book Heat-induced Structural Modifications of Plant Proteins written by and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant proteins are promising dairy alternatives for infant formula, yet a comprehensive evaluation of their suitability is still needed. Proteins are always heat-treated to produce powdered infant formula. This may lead to structural modifications (including glycation and non-glycation modifications), potentially affecting the protein digestibility and the bioactivity of the digesta. It is essential to recognize that while numerous studies have explored milk proteins, there is a notable gap in our understanding of their plant-based alternatives. Therefore, this research aimed to fill this gap by investigating how heat processing of plant proteins, with a focus on structural modifications, impacts infant digestion and peptide formation. It also explored the bioactivity of resulting peptides using both bioinformatics and experimental approaches. The insights gained from this research contribute valuable knowledge for selecting plant proteins and optimizing heat processing in the development of functional plant-based infant formula. .
Book Synopsis Grain and Seed Proteins Functionality by : Jose Carlos Jimenez-Lopez
Download or read book Grain and Seed Proteins Functionality written by Jose Carlos Jimenez-Lopez and published by BoD – Books on Demand. This book was released on 2021-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate resilience and growing population are the two main global challenges that encourage the development of an affordable and sustainable source of vegetable protein to ensure future food security. Advanced scientific programs and agro-food developments should be proprietarily on-demand to face different stresses in order to maintain yield and quality of seed production. In this regard, legume crops are key sustainable alternatives for healthier diets while contributing to appropriate natural resource management. Taken together, the 11 chapters in this book represent a generous addition to the progress in our understanding of climate-resilient legumes, hoping to contribute to the improvement of global food security in the future.
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 309 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 Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility by : Alexandra E. Hall
Download or read book Effects of High Pressure Processing and Heat Treatment on Pulse Protein Structure, Function, and Digestibility written by Alexandra E. Hall 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 high protein and plant-based food products is growing, and in this context pulses (peas, chickpeas, lentils, beans) are of increasing interest for both the food industry and for consumers. Increasing the utilization of pulse proteins as food ingredients has the potential to profoundly benefit the environment, global food security, and human health. However, before their extensive utilization as food ingredients, some challenges related to protein quality, functional properties, and processing behavior need to be elucidated. Besides traditional processing using heat treatment, other food processing methods also have potential for the conversion of pulse ingredients into value-added food products. For example, high pressure processing (HPP) may be harnessed for modification of pulse protein structure, function, and digestibility to expand pulse protein applications. This work evaluated the effects of HPP (600 MPa/5°C/4 min) and heat treatment (95°C/15 minutes) on the structure, function, and digestibility of lentil protein concentrate (LPC), pea protein concentrate (PPC), and faba bean protein concentrate (FPC), at protein concentrations characteristic of protein-fortified beverages (5% w/w) and soft solid foods with a gel structure (15% w/w). HPP- and heat-induced protein structural changes were investigated via differential scanning calorimetry (DSC) and rheological analysis, and surface hydrophobicity measurements. The effect of HPP and heat treatment on protein functionality was characterized by assessing changes in protein solubility, water holding capacity, and emulsifying and foaming properties. Additionally, the effect of HPP and heat treatment on pulse protein concentrate digestibility was assessed using static or dynamic (TIM-1) in vitro systems. Digesta were analyzed by SDS-PAGE for hydrolyzed band patterns, and the concentration of proteins, peptides of various sizes, and free amino acids was determined using the bicinchoninic acid (BCA) and the o-phthaldialdehyde (OPA) protein assays. The effect of HPP and heat treatment on trypsin inhibitor activity was determined by measuring changes in trypsin activity using Na-Benzoyl-DL-arginine 4-nitroanilide hydrochloride (BAPNA) substrate. HPP and heat treatments denatured the pulse proteins and significantly increased their surface hydrophobicity (p
Book Synopsis The vegetable proteins by : Thomas Burr Osborne
Download or read book The vegetable proteins written by Thomas Burr Osborne and published by . This book was released on 1918 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Applied Food Protein Chemistry by : Zeynep Ustunol
Download or read book Applied Food Protein Chemistry written by Zeynep Ustunol and published by John Wiley & Sons. This book was released on 2014-12-31 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Book Synopsis Interdisciplinary Approaches to Food Digestion by : Ourania Gouseti
Download or read book Interdisciplinary Approaches to Food Digestion written by Ourania Gouseti and published by Springer. This book was released on 2019-02-13 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
Book Synopsis High-dose Irradiation by : World Health Organization
Download or read book High-dose Irradiation written by World Health Organization and published by World Health Organization. This book was released on 1999 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses Above 10 kGy), Geneva, 15-20 September 1997
Book Synopsis Heat-induced Changes in Milk by : P. F. Fox
Download or read book Heat-induced Changes in Milk written by P. F. Fox and published by . This book was released on 1995 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cellular Signaling Networks in Plant Heat Stress Responses by : Nobuhiro Suzuki
Download or read book Cellular Signaling Networks in Plant Heat Stress Responses written by Nobuhiro Suzuki and published by Frontiers Media SA. This book was released on 2022-03-18 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Functionality of Plant Proteins by : Janitha P.D. Wanasundara
Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
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 Food Bioactives written by Munish Puri and published by Springer. This book was released on 2017-04-07 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed. Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.
Book Synopsis Flaxseed in Human Nutrition by : Stephen C. Cunnane
Download or read book Flaxseed in Human Nutrition written by Stephen C. Cunnane and published by . This book was released on 1995 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although traditional flaxseed has been consumed in various forms for over 5,000 years, peer-reviewed publications of its nutritional attributes and assessment of its safety for human consumption have only appeared in the past few years. Thus, the presentations in this book vary from classical reviews to new and sometimes preliminary research results.
Book Synopsis Encyclopedia of Agricultural, Food, and Biological Engineering by : Dennis R. Heldman
Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Book Synopsis High Pressure Processing of Food by : V.M. Balasubramaniam
Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Book Synopsis Environmental Adaptations and Stress Tolerance of Plants in the Era of Climate Change by : Parvaiz Ahmad
Download or read book Environmental Adaptations and Stress Tolerance of Plants in the Era of Climate Change written by Parvaiz Ahmad and published by Springer Science & Business Media. This book was released on 2011-12-02 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Climate change is a complex phenomenon with a wide range of impacts on the environment. Biotic and abiotic stress are a result of climate change. Abiotic stress is caused by primary and secondary stresses which are an impediment to plant productivity. Prolonged exposure to these stresses results in altered metabolism and damage to biomolecules. Plants evolve defense mechanisms to withstand these stresses, e.g. synthesis of osmolytes, osmoprotectants, and antioxidants. Stress responsive genes and gene products including expressed proteins are implicated in conferring tolerance to the plant. This volume will provide the reader with a wide spectrum of information, including vital references. It also provides information as to how phytoconstituents, hormones and plant associated microbes help the plants to tolerate the stress. This volume also highlights the use of plant resources for ameliorating soil contaminants such as heavy metals. Dr. Parvaiz is Assistant professor in Botany at A.S. College, Srinagar, Jammu and Kashmir, India. He has completed his post-graduation in Botany in 2000 from Jamia Hamdard New Delhi India. After his Ph.D from the Indian Institute of Technology (IIT) Delhi, India in 2007 he joined the International Centre for Genetic Engineering and Biotechnology, New Delhi. He has published more than 20 research papers in peer reviewed journals and 4 book chapters. He has also edited a volume which is in press with Studium Press Pvt. India Ltd., New Delhi, India. Dr. Parvaiz is actively engaged in studying the molecular and physio-biochemical responses of different plants (mulberry, pea, Indian mustard) under environmental stress. Prof. M.N.V. Prasad is a Professor in the Department of Plant Sciences at the University of Hyderabad, India. He received B.Sc. (1973) and M.Sc. (1975) degrees from Andhra University, India, and the Ph.D. degree (1979) in botany from the University of Lucknow, India. Prasad had published 216 articles in peer reviewed journals and 82 book chapters and conference proceedings in the broad area of environmental botany and heavy metal stress in plants. He is the author, co-author, editor, or co-editor for eight books. He is the recipient of Pitamber Pant national Environment Fellowship of 2007 awarded by the Ministry of Environment and Forests, Government of India.
