Functional properties of the enzyme-modified protein from oat bran

Prosekov, Alexander; Babich, Olga; Kriger, Olga; Иванова, Светлана; Pavsky, Valery; Сухих, Станислав; Yang, Yong; Kashirskikh, E. V.

doi:10.1016/j.fbio.2018.05.003

Cited by 39 publications

(29 citation statements)

References 17 publications

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“…For example, for meat products the WAC can impact the freshness of the meat by binding and retaining the meat juices and also improve the mouthfeel and flavor of the meat, while in cheeses and bakery products, WAC will help to extend the shelf life of these products (Ahmedna et al, ). Water absorption capacity of WBPC was 2.9 g/g (Table ), which is similar to those reported by Prosekov et al () for oat bran protein concentrate (2.9 g/g) and slightly higher than those reported by Ghribi et al () for chickpea protein concentrates, 2.06–2.7 g/g.…”

Section: Resultssupporting

confidence: 89%

“…Chandi and Sogi (2007) mentioned that protein with high FAC is important in the formulation of food matrices, such as mayonnaise, sausages, and cake batters. The fat absorption capacity of WBPC was 2 g/g (Table 4), which is lower than Singh and Sogi (2018) found for rice protein concentrates (2.7-3.3 g/g) and Deng et al (2019) for Chinese quince seed protein isolate (10.8 g/g), but higher than reported by Zhu et al (2010) for wheat germ protein isolates (1.0-1.3 g/g) and Prosekov et al (2018) for oat bran protein concentrates (1.3-1.6 g/g). The FAC of WBPC is high enough that it could be a significant ingredient for food applications.…”

Section: Fat Absorption Capacitymentioning

confidence: 53%

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Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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Background and objectives Plant industrial by‐products are relatively low cost and rich in organic material. Although these by‐products are a good source of various nutritional compounds, they represent the main disposal problem for the food industry. Wheat bran, one of the main by‐products of the wheat milling industry, contains more than 15% high‐quality proteins. However, these proteins are present in a form which is poorly digested as they are enclosed within a matrix of cell wall polysaccharides. About 15.5 million tonnes of usable protein could be recovered from bran if a commercial extraction process can be made viable. The purpose of this work was to extract protein from durum wheat bran using an alkaline acid method to study its nutritional and functional properties with the goal of using it as a fortifying material in cereal‐based foods such as pasta and bread. Findings Durum wheat bran protein concentrate (WBPC) was prepared by using an alkaline extraction method (pH 9.5 for two hours) followed by isoelectric precipitation (pH 4.2). Chemical, nutritional, and functional properties of WBPC were obtained. WBPC had a protein content of ~61% (protein yield 20.5%–24.8%), containing also lipids, fiber, and small quantities of starch. WBPC was enriched in phytosterols compared to wheat bran (11.59 vs. 5.14 mg/g) with β‐sitosterol the predominant (4.37 mg/g). WBPC was also enriched in all the amino acids compared to bran, especially lysine and threonine. WBPC retained some phenolic acids, but at an eightfold lower quantity than in bran and retained about half the antioxidant activity (DPPH) of bran. WBPC showed excellent functional properties in terms of high solubility over a wide range in pH and good water and fat absorption capacity. The main protein components were albumin and globulin proteins. Conclusion The extraction method used produced a protein concentrate in reasonable yield with high protein content enriched in essential amino acids and phytosterols compared to wheat bran with good functional properties and phenolic acids and antioxidant potential. Significance and novelty The nutritional and functional properties of WBPC make it a promising ingredient for various food products such as cereal and baked foods, processed meat, and beverages.

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Section: Resultssupporting

confidence: 89%

Section: Fat Absorption Capacitymentioning

confidence: 53%

Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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“…Research confirms that high consumption of fruit and vegetables containing vitamin E, vitamin C and carotenoids, phenolic compounds including flavonoids and phenolic acids reduces the incidence of various dangerous diseases such as cancer and cardiovascular disease [3,4,5]. Therefore, natural plant foods are considered a potential source of natural highly active antioxidants such as phenolic compounds of various plant extracts or products [6,7,8,9,10,11,12,13]. Having similar properties, the so-called Mediterranean diet features tomatoes and tomato products as key components.…”

Section: Introductionmentioning

confidence: 99%

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

Dyshlyuk

Babich

Prosekov

et al. 2020

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The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is-42.9-55.0 %, carotenoids-24.0-56.0 %, flavonoids-28.0-33.0 %, β-carotene-70.9-71.6 %, lycopene-62.6-69.0 %, lutein-64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.

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“…Овёс как компонент рациона функциональной направленности обладает большим потенциалом, поэтому часто используется в составе продуктов для спортивного питания [24][25][26]. Авторы отмечают преимущества овса, в частности его питательного состава и общего содержания макро-и микроэлементов, в сравнении с другими зерновыми, в контексте рекомендаций диетического питания [27].…”

Section: Introductionunclassified

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2019

Food Processing: Techniques and Technology

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Аннотация. Питание играет важную роль при подготовке спортсменов, так как спортивные нагрузки-это большой расход энергии и нервно-психологическое напряжение. Обычный рацион питания не способен обеспечить потребности спортсменов, поэтому для этой группы людей используют обогащенные продукты и биологически активные добавки к пище. Качественный состав белка имеет важное значение в определении его пригодности в рационе человека. Традиционно, источником белка в рационе являются продукты животного происхождения, которые, несмотря на сбалансированный аминокислотный состав, все же имеют ряд недостатков. Растительные источники белков в последнее время привлекают интерес ученых и диетологов, так как обладают не только достаточным биологическим потенциалом, но также доступнее и дешевле в производстве и переработке. Посевная культура овса активно применяется в пищевой промышленности благодаря своим полезным свойствам. Работа посвящена исследованию биологического потенциала творожного продукта, обогащенного белковым концентратом из зерен овса, как компонента рациона для спортивного питания. Разработана технология производства творожного продукта, обогащенного белковым концентратом из зерен овса посевного. Готовый продукт содержит 23,5 % белка и все незаменимые аминокислоты, что соответствует требованиям спортивного рациона. Сравнительный анализ содержания аминокислот в продуктах для спортивного питания, широко представленных в торговых сетях, и разработанном творожном продукте доказал конкурентоспособность и наличие биологического потенциала в творожном продукте, не уступающего характеристикам коммерческих продуктов. Установлено, что творожный продукт, обогащенный белковым концентратом из зерен овса посевного, характеризуется сбалансированным аминокислотным, витаминным, макро-и микроэлементным составом. Это позволяет рекомендовать его в качестве функционального продукта питания для лиц, активно занимающихся спортом. Ключевые слова. Творожный продукт, овес, растительные белки, функциональные продукты, спортивное питание Для цитирования: Особенности использования белкового концентрата из зерен овса в технологии получения творожного продукта для спортивного питания / Е. В. Каширских, О. О. Бабич, О. В. Кригер [и др.] // Техника и технология пищевых производств.-2019.-Т. 49, № 3.-С. 345-355.

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Functional properties of the enzyme-modified protein from oat bran

Cited by 39 publications

References 17 publications

Nutritional and functional properties of durum wheat bran protein concentrate

Nutritional and functional properties of durum wheat bran protein concentrate

The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato

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