Production and Characterization of Enzymatically Produced Soy Protein Hydrolysates PDF Download
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Author: Andrew P. Ericson
Publisher:
ISBN:
Category :
Languages : en
Pages : 148
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Author: Andrew P. Ericson
Publisher:
ISBN:
Category :
Languages : en
Pages : 148
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Author: F. Aurich
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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Book Description
Author: Caoxing Huang
Publisher: Frontiers Media SA
ISBN: 2832526829
Category : Science
Languages : en
Pages : 179
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Author: Jean-Michel Mérillon
Publisher: Springer Nature
ISBN: 3319780301
Category : Technology & Engineering
Languages : en
Pages : 2353
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Book Description
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author: Nicolas Alejo Deak
Publisher:
ISBN:
Category :
Languages : en
Pages : 582
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Book Description
This body of research focuses on three major areas related to soy protein ingredients. The first area is the use of genetically modified high-sucrose/low-stachyose soybeans (HS/LS) in a new simplified procedure to prepare soy protein concentrate; secondly, fractionating soy protein into ingredients enriched in either glycinin or [Beta]-conglycinin; and lastly, processing effects on soy protein isolate functionality. Soy protein fractionation was significantly improved by increasing protein yields and reducing processing costs. In the three-step or Wu fractionation procedure, significant advances were made by identifying the optimum SO2 concentration to be 5 mM, the optimum NaCl concentration to be 250 mM, and the optimum dilution factor to be 1-fold. Furthermore, this procedure was modified by using mM amounts of CaCl2 at pH 6.4 improving both yield and purity of the [Beta]-conglycinin-rich fraction. A new two-step fractionation procedure was developed based on the differential calcium reactivity of glycinin and [Beta]-conglycinin. The use of 5 mM SO2 in combination with 5 mM CaCl2 in this fractionation procedure yielded improved purities in the glycinin-rich (85.2%) and [Beta]-conglycinin-rich (80.9%) fractions. This procedure yielded fractions with improved solids, protein, and isofiavone yields. In addition, the ingredients produced by this method had unique and improved functional properties. Phytic acid was proposed as playing an important role in fractionating soybean storage proteins because of its ability to complex with calcium ions and soy protein. HS/LS soybeans were used to produce a new soy protein concentrate that was low in fiber, high in isoflavones and soluble sugars, and had unique functional properties, which were, in most cases, similar to or better than those found in traditional soy protein isolates. HS/LS soybeans were identified as good starting material for fractionating soy protein. In the Wu fractionation procedure, HS/LS soybeans yielded high amounts of the individual storage proteins with 100% electrophoretical purity. The functionality of soy protein isolate was affected by extraction temperatures and method of preservation. Spray-dried soy protein isolates (SPI) were more soluble, hydrophobic, and formed more stable emulsions than did freeze-dried SPIs. The drying method, however, did not affect denaturation enthalpy of SPI.
Author: Vijai K. Pasupuleti
Publisher: Springer
ISBN: 9781402066733
Category : Science
Languages : en
Pages : 229
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Book Description
Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.
Author: Erkan Yalcin
Publisher:
ISBN:
Category :
Languages : en
Pages : 240
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Author: Joseph F. Zayas
Publisher: Springer Science & Business Media
ISBN: 3642591167
Category : Science
Languages : en
Pages : 383
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Book Description
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
Author: Vijai K. Pasupuleti
Publisher: Springer Science & Business Media
ISBN: 1402066740
Category : Science
Languages : en
Pages : 237
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Book Description
Protein hydrolysates, otherwise commonly known as peptones or peptides, are used in a wide variety of products in fermentation and biotechnology industries. The term “peptone” was first introduced in 1880 by Nagelli for growing bacterial cultures. However, later it was discovered that peptones derived from the partial digestion of proteins would furnish organic nitrogen in readily available form. Ever since, p- tones, which are commonly known as protein hydrolysates, have been used not only for growth of microbial cultures, but also as nitrogen source in commercial fermen- tions using animal cells and recombinant microorganisms for the production of value added products such as therapeutic proteins, hormones, vaccines, etc. Today, the characterization, screening and manufacturing of protein hyd- lysates has become more sophisticated, with the introduction of reliable analytical instrumentation, high throughput screening techniques coupled with statistical design approaches, novel enzymes and efficient downstream processing equipment. This has enabled the introduction of custom-built products for specialized appli- tions in diverse fields of fermentation and biotechnology, such as the following. 1. Protein hydrolysates are used as much more than a simple nitrogen source. For example, the productivities of several therapeutic drugs made by animal cells and recombinant microorganisms have been markedly increased by use of p- tein hydrolysates. This is extremely important when capacities are limited. 2. Protein hydrolysates are employed in the manufacturing of vaccines by ferm- tation processes and also used as vaccine stabilizers.
Author: Jens Adler-Nissen
Publisher:
ISBN:
Category : Enzymes
Languages : en
Pages : 460
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Book Description
