Functional properties of proteins in foods: A survey

Kinsella, John E.; Melachouris, Nicholas

doi:10.1080/10408397609527208

Cited by 1,197 publications

(761 citation statements)

References 271 publications

(225 reference statements)

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“…Oil absorption capacity averaged (358.44%±0.21%). Oil absorption capacity is important since oil acts as flavour retainer and increases the palatability of foods (Kinsella, 1976). The emulsion capacity averaged 36.67%±0.11% while emulsion stability was 45.36%±0.21%.…”

Section: Resultsmentioning

confidence: 99%

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

Omotoso

2006

J. Zhejiang Univ. - Sci. B

142

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Determination of the proximate, nutritionally valuable minerals and anti-nutrient compositions in larvae of Cirina forda (W) showed that they contained high levels of protein, (55.50%±1.20%) with ash, moisture, fat, and carbohydrate levels being (10.26%±0.01%), (10.85%±0.38%), (4.68%±0.01%) and (18.70%±0.84%) respectively. Fibre was not detected. Protein solubility was higher in alkaline media than in acidic media while the isoelectric points were pH 4, 6 and 9 indicating that C. forda may be useful in food formulations involving foods like meat products. Phosphorus had the highest value of (215.54±0.21) mg/100 g while manganese had the lowest value of (1.14±0.10) mg/100 g. Copper, Co, Pb, Cr and Ni were not available. Water absorption capacity was (300%±0.15%), oil absorption capacity was (358.44%±0.21%) and foaming stability was (3%±0.00%). The results of anti-nutritional analysis revealed that oxalate and phytic acid contents were (4.11±0.05) mg/100 g and (1.02±0.00) mg/100 g respectively and that these values fell within nutritionally accepted values. Tannin was not detected in C. forda. C. forda, a rich source of animal nutrients, usable in human diets and animal feeds formulations.

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Section: Resultsmentioning

confidence: 99%

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

Omotoso

2006

J. Zhejiang Univ. - Sci. B

142

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“…The oil absorption capacity (OAC) of flour helps improve mouth feel and flavor retention (Kinsella 1976). The OAC ranged from 144.6% to 169.7%.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…The refined wheat flour showed the highest and plantain flour had lowest value. The fat absorption can also be influenced by the lipophilicity of protein (Kinsella 1976). The high OAC could suggest the presence of a large proportion of hydrophobic groups as compared with the hydrophilic groups on the surface of protein molecules (Subagio 2006).…”

Section: Functional Propertiesmentioning

confidence: 99%

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Yadav

Dhull

2011

J Food Sci Technol

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Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p<0.05). The spread ratio and percent spread decreased with the addition of plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p<0.05) with addition of plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p<0.05) from 7.1 to 9.2% and 1.1 to 3.6%, respectively with increasing extent of chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

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“…The dependence of emulsifying activity on the concentration of protein has been explained by adsorption kinetics (Kinsella 1976). The increase in protein-protein interaction resulted in a lower protein concentration at the interface (Lawal 2004).…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

et al. 2011

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Composition, functional properties and in vitro antioxidative activities of protein hydrolysates prepared from muscle of sardinelle (Sardinella aurita) were investigated. Sardinelle protein hydrolysates (SPH) were obtained by treatment with crude enzyme preparations from Bacillus pumilus A1 (SPHA1), Bacillus mojavensis A21 (SPHA21) and crude enzyme extract from sardinelle (Sardinella aurita) viscera (SPHEE). The protein hydrolysates SPHA1, SPHA21 and SPHEE contained high protein content 79.1%, 78.25% and 74.37%, respectively. The protein hydrolysates had an excellent solubility and possessed interfacial properties, which were governed by their concentrations. The antioxidant activities of protein hydrolysates at different concentrations were evaluated using various in vitro antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, reducing power assay, chelating activity, β-carotene bleaching and DNA nicking assay. All protein hydrolysates showed varying degrees of antioxidant activity. SPHA21 had the highest DPPH radical scavenging activity (89% at 6 mg/ml) and higher ability to prevent bleaching of β-carotene than SPHA1 and SPHEE (p<0.05). However, SPHEE exhibited the highest metal chelating activity (89% at 1 mg/ml) and the strongest protection against hydroxyl radical induced DNA breakage (p<0.05).

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Functional properties of proteins in foods: A survey

Cited by 1,197 publications

References 271 publications

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

Nutritional quality, functional properties and anti-nutrient compositions of the larva of Cirina forda (Westwood) (Lepidoptera: Saturniidae)

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

Composition, functional properties and in vitro antioxidant activity of protein hydrolysates prepared from sardinelle (Sardinella aurita) muscle

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