1,721,011 research outputs found
Pulses Protein Concentrates and Isolates as Stand-Alone Plant-Based Egg Replacers: An Explorative Study of Their Functional Properties and Technological Effect in Pancakes
No full textThe growing interest in the replacement of eggs by the food industry is driven by many factors, including consumer demand, allergen reduction, improved food safety, healthier nutritional profiles, easier handling and storage, improved functionality, and environmental sustainability. Egg replacement represents a challenge for the bakery industry since their substitution implies emulsifying, coagulating, binding, and bubble-entrapping capacity losses. For this purpose, pulses can mimic the functional properties of animal-derived ingredients like oil- and water-holding, solubility, gelling, foaming, and emulsion properties. The objectives of this work were to study the physicochemical and functional properties of pulse protein concentrates and isolates (PPCIs) from different plant origins (namely, chickpeas, peas, mung beans, soy, lentils, and broad beans) to replace the egg in pancake formulations. The protein concentrates and isolate from pulses have been characterized by their water- and oil-holding capacity, solubility, gelling, foaming, and emulsifying properties. Then, the pancakes were studied for their textural, chemical-physical, and colorimetric properties. The protein concentrates differed from the isolates, especially in the Water Solubility Index and the swelling power, while the isolates were characterized for the foaming capacity, the oil-binding capacity, the water-holding capacity, and the minimum gelling concentration. Overall, the soy concentrates better mimic egg functionalities compared to the control pancake, especially for the volume and height properties and Consistency Index of the batters. Using soy concentrate as a "stand-alone" ingredient for egg replacement represents an interesting solution since it is available on the market, has a clean label, and is environmentally sustainable compared to eggs, even though it could represent an insidious allergen for the food industry
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study
No full textThe proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract
Urticaria from beer: an immediate hypersensitivity due to a 10KDa protein derived from barley.
No full text
IgE binding to almond in two CAP-FEIA-negative patients with allergic symptoms to almond as compared to three CAP-FEIA-false positive subjectes.
No full textUrticaria from beer: an immediate hypersensitivity due to a 10KDa protein derived from barley.
No full textAnalisi qualitativa della frazione proteica della birra
No full textBeer contains a variety of proteins and polypeptides, most of them originate from the proteolytic and chemical modifications of barley proteins occurring during brewing. In beer there are only a part of barley water soluble proteins, previously extracted, with molecular weights (MW) ranging from approximately 5 up to more than 100 kDa. However only two major proteins have been characterized, one of MW of 40 kDa, derived almost unmodified, from barley albumin protein Z and another with MW of about 10 kDa corresponding to lipid transfer protein 1 of barley (BLTP 1).
In this study we analyzed the protein component modifications during brewing in order to evaluate the technological and healthy importance of beer protein fractions
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds
No full textAt present, yeasts suitable for apple juice fermentation to produce cider have received scarce attention with respect to wine yeasts. In this study, Saccharomyces and non-Saccharomyces strains were investigated for their capacity to ferment apple juice and to influence the volatile compound production in cider. In a first fermentation trial, seven out of 18 yeasts, belonging to Saccharomyces cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora osmophila, H. uvarum, Starmerella bacillaris and Zygosaccharomyces bailii, were selected according to their fermentative performance. The effects of these strains on the volatile composition of cider, produced in a second apple fermentation trial, were then evaluated. Significant differences on the production of alcohols, esters and fatty acids were observed. Large amounts of 2-phenylethanol were found in S. uvarum cider. Hanseniaspora uvarum was the greatest producer of hexyl and isoamyl acetate among non-Saccharomyces yeasts. Ciders were well discriminated by principal component analysis. This study provides insights into the actual capacity to produce volatile compounds that the different yeast species that could be used in single or mixed apple juice fermentation for cider production
Evaluation of fining efficiency of corn zeins in red wine: preliminary study
No full textThe ability of corn zeins, extracted from commercial maize flour in both reducing (RZ) and non-reducing (NRZ) conditions, in fining a red wine was investigated, in comparison with two commercial animal gelatins (G1 and G3 derived from non hydro- and hydrolyzed respectively). RZ, but not NRZ showed a good fining action in terms of turbidity decrease and removal of phenolic compounds such as anthocyanins, catechins and proanthocyanidins, indicating the need of protein reduction for fining ability. The results indicate zeins, if extracted from corn in reducing conditions, could be a good substitute of animal proteins in red wine finin
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