Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins

Nasabi, Mahshad; Labbafi, Mohsen; Mousavi, Mohammad; Madadlou, Ashkan

doi:10.1016/j.ijbiomac.2017.04.102

Cited by 50 publications

(21 citation statements)

References 43 publications

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“…24 These protein aggregates are water insoluble; thus, high temperatures decrease protein solubility. 25 The trans-resveratrol level of fried emping is shown in Table 2 and was found to decrease after the frying process, which is similar to previous results for Vaccinium myrtillus L. and Vaccinium corymbosum L. after baking. 16 Another study reported that trans-resveratrol level in raw peanuts was higher than in roasted peanut, 26 including grapes, and may be one of the compounds responsible for the health benefits of red wine.…”

Section: Determination Of Resveratrol Contentsupporting

confidence: 87%

Effects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds

Ahmad

Andriyani

Gunawan

et al. 2018

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Melinjo (Gnetum gnemon L.) or in Sundanese is known as "Tangkil, " is a species of Gnetum (Gymnospermae) native to tropic Asia, Melanesia, and West Pacific. Melinjo seeds have been consumed by the community as vegetables and as a snack in the form of Melinjo chips. The seed was reported to demonstrate some pharmacological activity, such as antioxidants, 1 anticancer, 2 anti-coagulant, 3 hyperuricemia, 4 HMG-CoA reductase, 5-6 anti-obesity, 7 an d angiotensin-converting enzyme inhibitory. 8 The seeds are rich-in stilbenes, such as resveratrol, which occurs as two isomers: cis-resveratrol and trans-resveratrol. Both isomers have different biological activity (such as antioxidant, HMG-CoA reductase, antihypertension, and so on). However, effects produced by trans-resveratrol are stronger than the results produced by cis-resveratrol. 9-10 It has also been found that resveratrol stability is affected by light and high temperatures. 11 In Indonesia culinary practices, Melinjo seeds are often as snack food ingredient and are processed into sundried, flat cakes called emping, which are fried in cooking oil before consumption. 12 The seeds are also consumed as an additional ingredient

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Section: Determination Of Resveratrol Contentsupporting

confidence: 87%

Effects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds

Ahmad

Andriyani

Gunawan

et al. 2018

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“…The high molecular weight polymer in OVA was rapidly hydrolyzed, producing small amounts of low molecular weight polymer. This endopeptidase enzyme could influence the quaternary and tertiary conformations of proteins by cleaving peptide bonds within individual or aggregated proteins to produce smaller protein subunits and/or smaller peptides (Nasabi, Labbafi, Mousavi, & Madadlou, 2017). The introduction of phosphate groups increased the molecular weight from 20.1 to 29.0 kDa.…”

Section: Resultsmentioning

confidence: 99%

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

Liu

Dai

et al. 2020

J. Food Process. Preserv.

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Eggs are rich in quality protein, in which ovalbumin (OVA) accounts for 54%~69% of protein in egg white. OVA is the most important quality protein in Egg White Protein (EWP) (Liu, Meng, Dai, Chen, & Zhu, 2019). OVA is widely used in food industry, due to its nutritional value, functional properties, and availability (Ding et al., 2020; Huang, Tu, Wang, et al., 2017). As an important food ingredient, it can improve the taste and texture of foods, improve product stability, and extend shelf life (Sheng et al., 2019). However, the application of OVA is limited in food processing due to the properties deficiencies, such as the heavy smell, poor solubility, high viscosity,

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“…Egg white is a common food with multiple functional properties, 1 such as foaming, emulsifying, heat setting, gelling, and bonding. 2,3 As a result, egg white is used as an ideal functional ingredient in many food products, such as baked goods, meringues, meat products, and biscuits. 4,5,6,7 In the past, it was generally believed that there were approximately 40 kinds of protein in egg white.…”

Section: Introductionmentioning

confidence: 99%

An insight on egg white: From most common functional food to biomaterial application

Dong

Zhang

2020

J Biomed Mater Res

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Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross‐linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white‐based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high‐temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.

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Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins

Cited by 50 publications

References 43 publications

Effects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds

Effects of Food Processing on Resveratrol and Total Phenolic Content in Melinjo (Gnetum gnemon L.) Seeds

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

An insight on egg white: From most common functional food to biomaterial application

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