A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting – High pressure homogenization

Food Chemistry - Tập 415 - Trang 135800 - 2023
Gulcin Yildiz1, Gökçen Yıldız2
1Igdir University, Faculty of Engineering, Food Engineering Department, Iğdır 76000, Turkey
2Bursa Technical University, Faculty of Engineering and Natural Sciences, Food Engineering Department, Bursa 16310, Turkey

Tài liệu tham khảo

Afonnikov, 2011, Important role of hydrophobic interactions in high-pressure adaptation of proteins, Biochemistry, Biophysics and Molecular Biology, 438, 113 Arzeni, 2012, Pilosof, Comparative study of high intensity ultrasound effects on food proteins functionality, Journal of Food Engineering, 108, 463, 10.1016/j.jfoodeng.2011.08.018 Avramenko, 2013, The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate, Food Research International, 51, 162, 10.1016/j.foodres.2012.11.020 Bakry, 2016, Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan, Food Hydrocolloids, 60, 559, 10.1016/j.foodhyd.2016.04.026 Benjakul, 2005, Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince, Food Chemistry, 90, 231, 10.1016/j.foodchem.2004.03.045 Bouaouina, 2006, Functional properties of whey proteins as affected by dynamic high-pressure treatment, International Dairy Journal, 16, 275, 10.1016/j.idairyj.2005.05.004 Bradford, 1976, A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding, Analytic Biochemistry, 72, 248, 10.1016/0003-2697(76)90527-3 Chen, 2021, Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications, Comprehensive Reviews in Food Science and Food Safety, 20, 3788, 10.1111/1541-4337.12759 Dakhili, 2019, Quinoa protein: Composition, structure and functional properties, Food Chemistry, 299, 10.1016/j.foodchem.2019.125161 Fernández-ávila, 2015, Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions, Food Research International, 75, 357, 10.1016/j.foodres.2015.05.026 García-Márquez, 2017, Design of fish oil-in-water nanoemulsion by microfluidization, Innovative Food Science & Emerging Technologies, 40, 87, 10.1016/j.ifset.2016.11.007 Gregory, 1998, Turbidity and beyond, Filtration Separation, 35, 63, 10.1016/S0015-1882(97)83117-5 Gulseren, 2007, Structural and functional changes in ultrasonicated bovine serum albumin solutions, Ultrasonics Sonochemistry, 14, 173, 10.1016/j.ultsonch.2005.07.006 Hua, 2005, Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours, Food Research International, 38, 377, 10.1016/j.foodres.2004.10.006 Jiang, 2017, Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments, Ultrasonics Sonochemistry, 38, 835, 10.1016/j.ultsonch.2017.03.046 Khan, 2021, Whey allergens: Influence of nonthermal processing treatments and their detection methods, Comprehensive Reviews in Food Science and Food Safety, 20, 1, 10.1111/1541-4337.12793 Lee, 2016, Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication, Food Hydrocolloids, 55, 200, 10.1016/j.foodhyd.2015.11.022 Min, 2003, Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate, Journal of Agricultural and Food Chemistry, 51, 1696, 10.1021/jf020952j Nishinari, 2014, Soy proteins: A review on composition, aggregation and emulsification, Food Hydrocolloids, 39, 301, 10.1016/j.foodhyd.2014.01.013 Plazzotta, 2021, Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery, Food and Bioproducts Processing, 128, 95, 10.1016/j.fbp.2021.04.017 Shanthakumar, 2022, The current situation of pea protein and its application in the food industry, Molecules, 27, 5354, 10.3390/molecules27165354 Shen, 2012, Microfluidization as a potential technique to modify surface properties of soy protein isolate, Food Research International, 48, 108, 10.1016/j.foodres.2012.03.006 Sittikijyothin, 2010, Microstructure and rheology of β-lactoglobulin–galactomannan aqueous mixtures, Food Hydrocolloids, 24, 726, 10.1016/j.foodhyd.2010.03.014 Song, 2013, Effect of high-pressure homogenization on particle size and film properties of soy protein isolate, Industrial Crops Production, 43, 538, 10.1016/j.indcrop.2012.08.005 Synowiecki, 1991, Heat-induced changes in sulfhydryl groups of harp seal muscle proteins, Journal of Agricultural and Food Chemistry, 39, 2006, 10.1021/jf00011a026 Viljanen, M., Savilahti, E., Haahtela, T., Juntunen-Backman, K., Korpela, R., Poussa, T., Tuure, T., & Kuitunen, M. (2005). Probiotics in the treatment of atopic eczema/dermatitis syndrome in infants: a double-blind placebo-controlled trial. https://doi.org/10.1111/j.1398-9995.2004.00514.x. Weiss, J., Kristbergsson, G.I Kjartansson (2011). Engineering food ingredients with high-intensity ultrasound. In Ultrasound Technologies for Food and Bioprocessing, (eds.) H. Feng, G.V Barbosa, J. Weiss J, Springer, New York, NY, 2011. https://doi.org/10.1007/978-1-4419-7472-3_10. Xu, 2018, Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization, Food Chemistry, 240, 1005, 10.1016/j.foodchem.2017.07.077 Yildiz, 2017, Functionalizing soy protein nano-aggregates with pH shifting and mano-thermo-sonication, Journal of Colloid and Interface Science, 505, 836, 10.1016/j.jcis.2017.06.088 Yildiz, 2018, Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions, Innovative Food Science and Emerging Technologies, 47, 317, 10.1016/j.ifset.2018.03.005 Zhao, 2021, Gelation behavior of egg yolk under physical and chemical induction: A review, Food Chemistry, 355, 10.1016/j.foodchem.2021.129569