An applicable method for extraction of whole seeds protein and its determination through Bradford's method

Karimi, Fatemeh; Hamidian, Yasamin; Behrouzifar, Fatemeh; Mostafazadeh, Reza; Ghorbani‐HasanSaraei, Azade; Alizadeh, Marzieh; Mortazavi, Seyed-Morteza; Janbazi, Mobina; Asrami, Padideh Naderi

doi:10.1016/j.fct.2022.113053

Cited by 44 publications

(12 citation statements)

References 45 publications

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“…The homogenate was stirred for 1 h at 4 °C and then centrifuged at 10,000 g for 15 min. Protein concentrations were determined by the Coomassie brilliant blue method ( Karimi et al, 2022 ). The difference in protein concentration between S2 and S1 solutions represented the contribution of ionic bonds; the difference in protein concentration between S3 and S2 solutions represented the contribution of hydrogen bonds; the difference in protein concentration between S4 and S3 solutions represented the contribution of hydrophobic interactions.…”

Section: Methodsmentioning

confidence: 99%

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Shi

Wang

et al. 2022

Current Research in Food Science

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Section: Methodsmentioning

confidence: 99%

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Shi

Wang

et al. 2022

Current Research in Food Science

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“…For this purpose, from the appropriate equations, to show the relationship between each of the dependent variables in the regression model with independent variables, their mixed contour diagrams were drawn by the software. To fit the given models, the values of the R 2 model coefficient were determined [ 57 ].…”

Section: Methodsmentioning

confidence: 99%

Textural and Rheological Properties of Sliceable Ketchup

Shokraneh

Alimi

Shahidi

et al. 2023

Gels

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This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

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“…The content of soluble protein in bamboo shoots was determined using the Coomassie Brilliant Blue G-250 method [36]. The sample was homogenized with 5 mL of distilled water containing 1.0 g of the sample.…”

Section: Soluble Protein Content and Free Amino Acid Contentmentioning

confidence: 99%

Study on the Regulation Mechanism of 1-MCP Combined with SO2 Treatment on Postharvest Senescence of Bamboo Shoots (Chimonobambusa quadrangularis) in Karst Mountain Area

Wang

et al. 2023

Agronomy

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Fresh bamboo shoots (Chimonobambusa quadrangularis) are subjected to senescence (e.g., lignification and browning) during postharvest storage. This study investigated the effects of 1-MCP and SO2 treatment on bamboo shoot senescence and its regulation mechanism in order to extend bamboo shoot storage time. 1-MCP and SO2 treatments significantly inhibited the browning and lignification of fresh bamboo shoots during storage, according to the results. Its lower browning index and lignin content are directly related to its lower lignin content compared to the CK control group. The browning index and lignin content of the 1-MCP + SO2 treatment during the late storage period were 90.55% and 81.50% of the CK treatment, respectively. The result of the in-depth analysis suggested that 1-MCP and SO2 treatments reduced nutrient loss and maintained the nutritional value of bamboo shoots by inhibiting respiration and physiological metabolism. The PPO activity was inhibited to inhibit the browning process. Moreover, the scavenging ability of ROS was enhanced, the accumulation of MDA was inhibited, and the senescence of bamboo shoots was delayed after higher contents of total flavonoids and ascorbic acid were maintained and the activities of ascorbic acid peroxidase and superoxide dismutase were stimulated. Furthermore, lignin biosynthesis was hindered, and the lignification of bamboo shoots was delayed after the activities of POD and PAL were inhibited. In brief, 1-MCP + SO2 treatment is capable of inhibiting the physiological metabolism, browning, and lignification of bamboo shoots, maintaining good quality during storage, and delaying the senescence of bamboo shoots. Clarifying the senescence mechanism of bamboo shoots is of great significance for expanding the bamboo shoot industry and slowing down rocky desertification in karst mountainous areas.

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An applicable method for extraction of whole seeds protein and its determination through Bradford's method

Cited by 44 publications

References 45 publications

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Textural and Rheological Properties of Sliceable Ketchup

Study on the Regulation Mechanism of 1-MCP Combined with SO2 Treatment on Postharvest Senescence of Bamboo Shoots (Chimonobambusa quadrangularis) in Karst Mountain Area

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