June 13, 2021

Download Ebook Free Canola Protein Functionality In Food Systems

Canola Protein Functionality in Food Systems

Canola Protein Functionality in Food Systems
Author : Florence Ojiugo Uruakpa
Publisher : Academic Press and AOCS Press
Release Date : 2021-09-15
Category : Science
Total pages :312
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Canola Proteins and its Functionality in Food Systems investigates the molecular interactions involved in gelation and emulsification of CPI-hydrocolloid systems. Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and other components allows the manipulation of physical and textural properties of mixed biopolymers by adjusting macromolecular interactions. Protein-polysaccharide interactions give a realistic indication of plant proteins behavior in food systems and provides useful information for the development of canola protein products. This book provides the details of functional and physiochemical properties of CPI-hydrocolloids , the type and degree of their interactions, and optimum conditions for gelation and emulsification. Presents characteristics of gels of CPI-hydrocolloid mixtures using dynamic rheology and microscopy Identifies optimized conditions for specific functional properties such as network and emulsion formation Explores electrostatic complexing and synergistic interactions that contribute to the formation of strong, elastic CPI-hydrocolloid gels Provides findings on improvements in the emulsifying properties and surface hydrophobicity of CPI-hydrocolloid mixtures when compared to CPI alone

Evaluation of Canola Protein Functionality in Mixed Food Systems

Evaluation of Canola Protein Functionality in Mixed Food Systems
Author : Florence Ojiugo Uruakpa
Publisher : Unknown
Release Date : 2012
Category :
Total pages :129
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Evaluation of Canola Protein Functionality in Mixed Food Systems [microform]

Evaluation of Canola Protein Functionality in Mixed Food Systems [microform]
Author : Florence Ojiugo Uruakpa
Publisher : Library and Archives Canada = Bibliothèque et Archives Canada
Release Date : 2004
Category :
Total pages :564
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Oilseed proteins contribute useful functionality to food systems. Knowledge of the molecular interactions between plant proteins such as commercial canola protein isolate (CPI) and hydrocolloids such as K-carrageenan (k-CAR) and guar gum will allow the manipulation of physical and textural properties of mixed biopolymers by adjusting the interaction in a desirable way. This research investigates the molecular interactions involved in gelation and emulsification of these CPI-hydrocolloid systems. The objectives were to: a) determine the functional and physicochemical properties of CPI-k-CAR and CPI-guar gum mixtures; b) determine the type and degree of interactions between CPI and k-CAR or guar gum based on protein conformational changes assessed by differential scanning calorimetry, fluorescence spectroscopy and microscopy; and c) establish optimum conditions for gelation and emulsification of these systems. Gelling characteristics and emulsifying properties were evaluated using dynamic rheology and spectroturbidimetry, respectively. This study has 1) characterized the gel properties of CPI-k-CAR and CPI-guar gum mixtures using dynamic rheology and microscopy; 2) optimized conditions for specific functional properties such as network and emulsion formation. Optimum conditions for gelation of CPI-k-CAR mixtures were pH 6, 3% (w/v) k-CAR, 0.05 M NaCl, 15% (w/v) CPI; whereas those for CPI-guar gum mixtures were pH 10, 1.5% (w/v) guar gum, 0.05 M NaCl, 20% (w/v) CPI. Electrostatic complexing and synergistic interaction contributed to the formation of strong and elastic CPI-k-CAR gels. The synergistic behaviour was supported by the microstructural data of gel networks. Furthermore, optimum conditions for CPI-k-CAR-stabilized emulsions were pH 6, 1% (w/v) k-CAR, 0.25 M NaCl, 10% (w/v) CPI; whereas those for CPI-guar gum-stabilized emulsions were pH 10, 3% (w/v) guar gum, 0.25 M NaCl, 10% (w/v) CPI; 3) confirmed that hydrophobic interactions, hydrogen bonding and disulfide linkages are the main molecular forces involved in the formation and stabilization of CPI-k-CAR and CPI-guar gum gels and emulsions; 4) reported improvements in the emulsifying properties and surface hydrophobicity of these CPI-hydrocolloid mixtures, when compared to CPI alone. Protein-polysaccharide interactions give a realistic indication of plant proteins behaviour in food systems and provide useful information for the development of functional canola protein products.

Milk Proteins

Milk Proteins
Author : Mike Boland,Harjinder Singh
Publisher : Academic Press
Release Date : 2019-11-20
Category : Technology & Engineering
Total pages :764
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Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins Features the latest science and developments Explores the use of milk proteins from industry viewpoints Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Chemical Abstracts

Chemical Abstracts
Author : Anonim
Publisher : Unknown
Release Date : 1990
Category : Chemical abstracts
Total pages :129
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Dissertation Abstracts International

Dissertation Abstracts International
Author : Anonim
Publisher : Unknown
Release Date : 2008
Category : Dissertations, Academic
Total pages :129
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Hydrophobic Interactions in Food Systems

Hydrophobic Interactions in Food Systems
Author : Shuryo Nakai
Publisher : CRC Press
Release Date : 2018-01-18
Category : Technology & Engineering
Total pages :198
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This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.

Proteins in Food Processing

Proteins in Food Processing
Author : Rickey Yada
Publisher : Elsevier
Release Date : 2004-04-22
Category : Technology & Engineering
Total pages :704
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Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods. Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020)

History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020)
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Release Date : 2020-07-17
Category : Soybean
Total pages :345
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 49 photographs and illustrations - many in color. Free of charge if digital PDF format on Google Books.

Proteins in Food Processing

Proteins in Food Processing
Author : Rickey Y. Yada
Publisher : Woodhead Publishing
Release Date : 2017-11-13
Category : Technology & Engineering
Total pages :674
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Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins Reviews the wide range of protein sources available Examines ways of modifying protein sources Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author : Anonim
Publisher : Unknown
Release Date : 1985
Category : Food industry and trade
Total pages :129
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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Functional Properties of Proteins and Lipids

Functional Properties of Proteins and Lipids
Author : John R. Whitaker
Publisher : Amer Chemical Society
Release Date : 1998
Category : Science
Total pages :292
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Collecting up-to-date research on the chemistry of foods, this volume focuses on proteins and lipids. It begins with four chapters on basic properties and experimental methods. It then devotes separate collections of chapters to the functionalities of plant proteins, animal proteins, and fats and oils. The chapters cover both fundamental and applied aspects and include recent work on computer modeling to predict functionality. The majority of the chapters are based on new data, making the volume an important tool for a wide range of industrial and food chemists.

Agrindex

Agrindex
Author : Anonim
Publisher : Unknown
Release Date : 1995
Category : Agriculture
Total pages :129
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Bibliography of Agriculture

Bibliography of Agriculture
Author : Anonim
Publisher : Unknown
Release Date : 1992-05
Category : Agriculture
Total pages :129
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Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
Author : Anonim
Publisher : Unknown
Release Date : 2000
Category : Agriculture
Total pages :129
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