Model food systems and protein functionality

Harper, W. J.; Hewitt, Sheelagh A.; Huffman, Lee M.

doi:10.1016/b978-0-12-815251-5.00015-3

Cited by 6 publications

(6 citation statements)

References 107 publications

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“…High ES suggests multiple applications, for instance, meat, egg, and dairy analogs or substitutes, salad dressings, and spreads. Good emulsification combined with WHC is desirable in food products such as soups and sauces [ 33 ]. Egg yolk, an emulsifier agent widely used in the food industry, showed lower WHC (3.88–4.85 mL/g) and OHC (3.42–4.90 mL/g) [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

“…Egg yolk, an emulsifier agent widely used in the food industry, showed lower WHC (3.88–4.85 mL/g) and OHC (3.42–4.90 mL/g) [ 34 ]. It is worth noting that freeze-drying may affect the physical properties of flours, such as particle size and protein conformation, thus improving WHC and OHC [ 33 ], which may explain the higher OHC of the fungal protein isolate compared with that of the biomass powder. Lower ES was reported for wheat (65.8–82.6%) and whole egg powder (87.6–92.8%) compared with P. maximae biomass powder [ 35 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

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Nutritional Quality, Techno-Functional Characteristics, and Safety of Biomass Powder and Protein Isolate Produced from Penicillium maximae

Moura

Alves

Takahashi

2022

Foods

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This study investigated the suitability of Penicillium maximae biomass powder and protein isolate as a food product or food ingredient. The biomass powder is rich in proteins (34.8%) and insoluble fiber (36.2%) but poor in lipids (3.1%). Strong water hydration (8.3 g/g, 8.5 g/g) and oil holding (6.9 g/g, 16.3 g/g) capacity were observed in the biomass powder and protein isolate, respectively, besides 100% emulsion stability, indicating multiple applications in the food industry. No locomotor impairment was induced in Drosophila melanogaster flies after consuming extracts of P. maximae biomass powder. Furthermore, decreased production of reactive oxygen species and preservation of survival, viability, and fertility parameters were observed in the nematode Caenorhabditis elegans, which reinforces the potential of P. maximae biomass for human and animal consumption. Together, the results show the vast food applicability of P. maximae biomass and protein isolate as protein substitutes with several health and environmental benefits.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Nutritional Quality, Techno-Functional Characteristics, and Safety of Biomass Powder and Protein Isolate Produced from Penicillium maximae

Moura

Alves

Takahashi

2022

Foods

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“…Dietary proteins are frequently cited for their functionality benefits in developing products, such as heat stability, foaming, water binding, solubility, gelation, and emulsification [ 7 ]. However, when designing products for older adults the suitability of the protein source in terms of nutritional, functionality and sensory aspects must also be considered to maximise uptake.…”

Section: Introductionmentioning

confidence: 99%

Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification

2022

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Protein is a macronutrient of interest for an ageing population and intake requirements increase with age. Accordingly, protein is often fortified into products for older adults to help alleviate malnutrition and impede sarcopenia. However, more emphasis needs to be placed upon designing protein-fortified products to ensure suitability for older adults. This study involved a two-stage approach: (1) an initial review of products commonly fortified with protein and (2) two questionnaires for younger and older adults (n = 73; 18–30; 65+) to investigate optimal portion sizes (drinks and cakes) as well as attitudes, consumption habits and preferences towards protein fortification. The initial literature and market review demonstrated protein-fortified products are typically in liquid or snack format; however, there is considerable variability in terms of product types, serving size and protein sources. There were no age-related differences found for ideal cakes portion size whereas there were for liquids. Older adults are typically not consuming protein-fortified products; therefore, more importance should be placed on the consumption moment (breakfast or as snacks between meals) and on cereals, pasta, porridge, cakes, and biscuits. Older adults need increased awareness of, and more education on, the benefits of protein consumption, coupled with products tailored and designed to encourage intake.

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“…The study of this interaction is an important stage in the development of commercial food technology [2]. However, due to the complex system of ingredient interactions, it is almost impossible to predict the functional effect of the added ingredients [3].…”

Section: Introductionmentioning

confidence: 99%

“…One of the key building components of food is protein of plant or animal origin. Each type of protein has different functional properties such as solubility, emulsification, gelation, viscosity enhancement, foaming, water binding, and heat stability [3]. Egg ovalbumin, the main component of egg white, is the dietary protein widely used as a prescription component in the preparation of food products.…”

Section: Introductionmentioning

confidence: 99%

Spectroscopic Studies of Interactions of Iron Oxide Nanoparticles with Ovalbumin Molecules

Tsykhanovska

Stabnikova

Gubsky³

2022

The 3rd International Online-Conference on Nanomaterials

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Model food systems and protein functionality

Cited by 6 publications

References 107 publications

Nutritional Quality, Techno-Functional Characteristics, and Safety of Biomass Powder and Protein Isolate Produced from Penicillium maximae

Nutritional Quality, Techno-Functional Characteristics, and Safety of Biomass Powder and Protein Isolate Produced from Penicillium maximae

Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification

Spectroscopic Studies of Interactions of Iron Oxide Nanoparticles with Ovalbumin Molecules

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