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Protein Powder (protein + powder)

Distribution by Scientific Domains

Chemistry	90%

Selected Abstracts

Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

JOURNAL OF FOOD SCIENCE, Issue 2 2005
Subramaniam Sathivel
ABSTRACT: Arrowtooth flounder soluble protein powder (AFSP) and arrowtooth flounder insoluble protein powder (AFISP) were evaluated for their functional, nutritional, and rheological properties. AFSP and AFISP contained 80% and 79% protein and 5.9% and 14.9% fat, respectively. Yield of AFSP (8.6%) was less than AFISP (13.1%). AFSP and AFISP had desirable essential amino acid and mineral contents. Emulsion stability of AFSP was greater than AFISP. Fat and water absorptions (mL/g protein) were 5.2 and 1.8 for AFSP, respectively, and 3.3 and 4.2 for AFISP Mayonnaises made from AFSP had greater emulsion stability than mayonnaise made from AFISP. Mayonnaises from both AFSP and AFISP possessed pseudoplastic and viscoelastic characteristics. [source]

Protein extraction for 2-DE from the lamina of Ecklonia kurome (laminariales): Recalcitrant tissue containing high levels of viscous polysaccharides

ELECTROPHORESIS, Issue 3 2008
Kouhei Nagai
Abstract Extraction of proteins from the tissues of laminarialean algae, i.e. kelp, is difficult due to high levels of nonprotein interfering compounds, mainly viscous polysaccharides. To establish proteomic analysis of kelp species, an ethanol/phenol extraction method was developed and compared to other popular methods. Proteins were extracted with phenol from crude protein powder, obtained by homogenizing the kelp tissues in ice-cold ethanol. The ethanol/phenol method produced high-quality proteins of the highest purity from the lamina of Ecklonia kurome, one of the Japanese dominant laminarialean algae. This method gave well-resolved 1-D SDS-PAGE or 2-DE images with low background and the highest number of bands or spots. In particular, proteins with neutral to basic pI,s were efficiently extracted. Furthermore, 27 spots on the 2-DE gel were extensively identified by MALDI-TOF/TOF analysis. To the best of our knowledge, this is the first report of a protocol for protein extraction from kelp tissues that gives satisfactory 2-D protein profiles. It is expected that the protocol can be applied to other algae tissues or other recalcitrant plant tissues containing high levels of nonprotein interfering compounds. [source]

In-house characterization of protein powder

JOURNAL OF APPLIED CRYSTALLOGRAPHY, Issue 4 2010
Christian Grundahl Hartmann
X-ray powder diffraction patterns of lysozyme and insulin were recorded on a standard in-house powder diffractometer. The experimental powder diffraction patterns were compared with patterns calculated from Protein Data Bank coordinate data. Good agreement was obtained by including straightforward corrections for background, unit-cell parameters, disordered bulk solvent and geometric factors. In particular the solvent correction was found crucial for a good agreement. A revised Lorentz factor was derived, which gave a minor, but significant, improvement to the fit in the low-angle region. An attempt to include calculated H-atom positions did not improve the overall fit and was abandoned. The method devised was shown to be a quick and convenient tool for distinguishing precipitates and polymorphs of proteins. [source]

Application of small-angle scattering to study the effects of moisture content on a native soy protein

JOURNAL OF APPLIED CRYSTALLOGRAPHY, Issue 3 2008
Catherine S. Kealley
The nano- and microstructure of glycinin, a soybean protein, has been investigated as a function of moisture for moisture contents between 4 and 21,wt%. Glycinin exhibits peaks in the small-angle region whose positions show minimal change with X-rays for samples up to 13% moisture. However, the use of neutron scattering, and the associated enhancement in contrast, results in the Bragg peaks being well resolved up to higher moisture contents; the associated shift in peak positions between 4 and 21% moisture are consistent with the expansion of a hexagonal unit cell as a function of moisture content. A Porod slope of ,,4 indicates that the interface between the `dry' protein powder and the surrounding medium at a length-scale of at least 3,µm down to ,20,nm is smooth and sharp. Scanning electron microscopy indicates that the powders, with low moisture content, have a porous appearance, with the porosity decreasing and microstructure expanding as the moisture content increases. [source]

Chitin production by Lactobacillus fermentation of shrimp biowaste in a drum reactor and its chemical conversion to chitosan

JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 9 2005
Mukku Shrinivas Rao
Abstract Chitin was produced by fermenting shrimp heads and shells with Lactobacillus plantarum 541 in a drum reactor with an internal volume of 3 dm3. The crude chitin yield from heads and shells was 4.5 and 13% respectively, comparable to the values obtained by the chemical method. For shrimp heads 83% deproteination and 88% demineralisation and for shrimp shells 66% deproteination and 63% demineralisation were achieved. The liquor obtained in both cases was of good sensory quality with a high content of essential amino acids and therefore with potential to produce protein powder for human consumption. The crude chitin was refined and converted to chitosan using 12.5 M NaOH. The chitosan obtained had a residual ash and protein content below 1%, a solubility of more than 98%, a viscosity in the range 50,400 cP and a degree of deacetylation of 81,84%. The molecular weight was in the range (0.8,1.4) × 106 Da. IR analysis indicated that the chitosan obtained through fermentation was similar to that obtained by the chemical method. Copyright © 2005 Society of Chemical Industry [source]

Functional, Nutritional, and Rheological Properties of Protein Powders from Arrowtooth Flounder and their Application in Mayonnaise

The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachius virens)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2010
Gholam Reza Shaviklo
Abstract BACKGROUND: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze-dried saithe surimi containing lyoprotectants were studied. A freeze-dried saithe surimi without lyoprotectants was also prepared as a control sample. RESULTS: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745,928, 39,58, 21,32 and 10,151 g kg,1. Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray-dried FPP. The spray-dried fish protein had the lowest viscosity among all FPPs. Gel-forming ability of samples with lyoprotectants was higher than that of the control. Water-binding capacity, emulsion properties and solubility of the freeze-dried fish protein containing lyoprotectants were significantly higher than spray-dried and control samples. However, functional properties of spray-dried FPP were higher than the control sample. CONCLUSION: It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems. Copyright © 2010 Society of Chemical Industry [source]

Rheological and Functional Properties of Catfish Skin Protein Hydrolysates

JOURNAL OF FOOD SCIENCE, Issue 1 2010
Huaixia Yin
ABSTRACT:, Catfish skin is an abundant and underutilized resource that can be used as a unique protein source to make fish skin protein hydrolysates. The objectives of this study were to isolate soluble and insoluble proteins from hydrolyzed catfish skin, study the rheological and functional properties of the protein hydrolysates, and evaluate the properties of emulsions made from the protein powders. Freeze-dried catfish skin soluble (CSSH) and insoluble hydrolysate (CSISH) powders were analyzed for proximate analysis, emulsion stability, fat absorption, amino acids, color, and rheological properties. CSSH had significantly (P,< 0.05) higher protein, ash, and moisture content but lower fat content than that of CSISH. The yield of CSSH (21.5%± 2.2%) was higher than that of CSISH (3%± 0.3%). CSISH had higher emulsion stability than CSSH. CSSH was light yellow in color and CSISH was darker. The mean flow index values for emulsion containing CSSH (ECSSH) and CSISH (ECSISH) were both less than 1, indicating that they were both pseudoplastic fluid. The G, and G, values for the ECSISH were higher than that of ECSSH, indicating that the viscoelastic characteristic of the emulsion containing CSISH was greater than that of the emulsion containing CSSH. The study demonstrated the CSSH and CSISH had good functional and rheological properties. They have potential uses as functional food ingredients. [source]

The effects of Tween 20 and sucrose on the stability of anti-L-selectin during lyophilization and reconstitution

JOURNAL OF PHARMACEUTICAL SCIENCES, Issue 10 2001
Latoya S. Jones
Abstract We have chosen an anti-L-selectin antibody as a model protein to investigate the effects of sucrose and/or Tween 20 on protein stability during lyophilization and reconstitution. Native anti-L-selectin secondary structure is substantially retained during lyophilization in the presence of sucrose (1 or 0.125%). However, aggregation of the protein during reconstitution of lyophilized protein powders prepared without sucrose is not reduced by the presence of sucrose in the reconstitution medium. Aggregate formation upon reconstitution is completely inhibited by freeze drying the protein with sucrose and reconstituting with a 0.1% Tween 20 solution. Tween 20 (0.1%) also partially inhibits loss of native anti-L-selectin secondary structure during lyophilization. However, upon reconstitution the formulations lyophilized with Tween 20 contain the highest levels of aggregates. The presence of Tween in only the reconstitution solution appears to inhibit the transition from dimers to higher order oligomers. Potential mechanism(s) for the Tween 20 effects were investigated. However, no evidence of thermodynamic stabilization of anti-L-selectin conformation (e.g., by Tween 20 binding) could be detected. © 2001 Wiley-Liss, Inc. and the American Pharmaceutical Association J Pharm Sci 90:1466,1477, 2001 [source]

FUNCTIONALITY COMPARISON BETWEEN DERIVATIZED WHEY PROTEINS AND A PREGELATINIZED STARCH

JOURNAL OF TEXTURE STUDIES, Issue 4 2002
H. M. HUDSON
ABSTRACT A process has been patented to produce stabilizing ingredients from whey proteins which are applicable over a wide range of typical food conditions and do not require heat or the addition of salts to induce thickening functionality. Once reconstituted in deionized water, solutions were evaluated and compared with water holding performance and rheological attributes of a pregelatinized cornstarch. Rotational viscometry was performed at pH values between 3 and 8, temperatures between 5 and 90C, and shear rates between 1 and 100 s,1. Derivatized whey protein powders and pregelatinized starch displayed pseudo-plastic behavior under shear at all temperatures tested. During temperature ramps from 5 to 90C, derivatized whey protein flow properties were essentially unchanged by varying pH. However, viscosity after the temperature increase was higher than initial values, possibly due to additional protein denaturation and hydrophobic interactions. Derivatized powders were stable and retained desired functionality over a wide range of food processing and preparation conditions and may therefore possess applicability to many products currently utilizing modified starches or hydrocolloids to texturize. [source]