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Background Results Conclusion This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties.Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805.These results underscore the potential of supercritical technology for valorizing broccoli leaf by‐products, enhancing their health‐promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The increasing demand for sustainable alternatives to traditional protein sources, driven by population growth, underscores the importance of protein in a healthy diet. Pecan (Carya illinoinensis (Wangenh.) K. Koch) nuts are currently underutilized as plant‐based proteins but hold great potential in the food industry. However, there is insufficient information available on pecan protein, particularly its protein fractions. This study aimed to explore the physicochemical and functional properties of protein isolate and the main protein fraction glutelin extracted from pecan nuts. RESULTS: The results revealed that glutelin (820.67 ± 69.42 g kg−1) had a higher crude protein content compared to the protein isolate (618.43 ± 27.35 g kg−1), while both proteins exhibited amino acid profiles sufficient for adult requirements. The isoelectric points of protein isolate and glutelin were determined to be pH 4.0 and pH 5.0, respectively. The denaturation temperature of the protein isolate (90.23 °C) was higher than that of glutelin (87.43 °C), indicating a more organized and stable conformation. This is further supported by the fact that the protein isolate had a more stable main secondary structure than glutelin. Both proteins demonstrated improved solubility, emulsifying, and foaming properties at pH levels deviating from their isoelectric points in U‐shaped curves. Compared to the protein isolate, glutelin displayed superior water and oil absorption capacity along with enhanced gelling ability. CONCLUSION: The protein isolate and glutelin from pecan nuts exhibited improved stability and competitive functional properties, respectively. The appropriate utilization of these two proteins will support their potential as natural ingredients in various food systems. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant‐based value‐added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno‐functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value‐added differentiated food ingredients. The influence of processing on the composition, health‐promoting properties, and techno‐functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant‐based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by‐products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value‐added ingredient. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background Results Conclusion The structure of proanthocyanidins (PC) contains a large number of active phenolic hydroxyl groups, which makes it have strong antioxidant capacity. This study investigated the structural and functional properties of ovalbumin (OVA) modified by its interaction with PC.It was found that on increasing the concentration ratio of PC to OVA from 10:1 to 40:1, the free amino and total sulfhydryl contents of OVA decreased from 470.59 ± 38.77 and 29.81 ± 0.31 nmol mg−1 to 96.61 ± 4.55 and 21.22 ± 0.78 nmol mg−1, respectively, and the free sulfhydryl content increased from 7.65 ± 0.41 to 9.48 ± 0.58 nmol mg−1. These results indicated that CN and CS bonds were formed and PC was covalently linked with OVA. The PC content in the OVA–PC conjugates increased from 281.93 ± 12.92 to 828.81 ± 46.09 nmol mg−1 on increasing the concentration ratio of PC to OVA from 10:1 to 40:1. The contents of α‐helix and β‐turn of OVA decreased, and the contents of β‐sheet and random coil increased, confirmed by circular dichroism. The tertiary structure of OVA was also altered according to the results of fluorescence and ultraviolet absorption spectra. The surface hydrophobicity of OVA–PC conjugates decreased with increasing bound polyphenol content. The conjugation of OVA to PC significantly improved its emulsification and antioxidant activity and denaturation temperature.This study may provide valuable information for improving OVA's functional properties and its PC conjugates for applications in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS: LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α‐helix and β‐sheet (44.81–46.85%) in acidic environments. Meanwhile, there was more β‐structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g−1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g−1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION: The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: In past years, thousands of protein‐polysaccharide complexes have been investigated to modify protein characteristics and functionality in food systems. However, the interaction between pea protein isolate (PPI) and soluble soybean polysaccharide (SSPS) has not been thoroughly characterized yet. RESULTS: In the present study, the phase behavior of PPI and SSPS mixtures was analyzed as a function of PPI:SSPS mixing ratio (1:1 to 1:0.10) and pH (7.0 to 2.0), showing that these biopolymers could be electrostatically assembled at 1:1 to 1:0.25 mixing ratios and 4.0 to 3.0 pH values. Then, the characteristics of the PPI–SSPS complexes were studied before and after heating (90 °C and 30 min) by ζ‐potential, surface hydrophobicity, protein solubility, particle size distribution and physical stability for 56 days. By lowering the pH and PPI:SSPS mixing ratio, the complexes showed increased solubility, changed 휁‐potential and higher physical stability. By heating, the complexes presented increased hydrophobicity and physical stability. CONCLUSION: Overall, PPI–SSPS complexes increased the protein solubility, reduced the particle size, and changed both the ζ‐potential and the surface hydrophobicity with respect to PPI control, allowing stabilization of the colloidal system and broadening the possible applications of these high‐quality proteins in acidic food systems. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI–polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI–inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined. RESULTS: In conjugates, the free amino acid content was reduced, the high molecular bands were emerged at sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), new C–N bonds were formed in Fourier‐transform infrared (FTIR) spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of circular dichroism (CD) spectroscopy also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h. CONCLUSION: This study revealed that WPI–inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Enzymatic modification is an effective means of improving the functional properties, digestive properties, and in vitro digestion product physiological activity of proteins, thus significantly expanding protein uses in various food applications. RESULTS: In this study, the addition of chymotrypsin (CT) at pH 9.0 and 11.0 was found to significantly improve the functional properties (solubility, foaming properties, water holding capacity, oil holding capacity, etc.) and digestive properties of extruded corn gluten meal (ECGM). Similar changes were observed when treating ECGM with glutaminase, protein glutaminase, and papain. These changes were likely due to the increase in number of carboxyl groups and the multiple effects of change in protein net charge and conformation caused by enzymatic deamidation. Of note, ECGM deamidated by CT showed the highest degree of deamidation, solubility, and gastrointestinal digestibility at pH 11.0, up to 44.92%, 43.75%, and 82.22%, respectively. In addition, CT‐ECGM digestion product exhibited strong antioxidant activity and potential to promote alcohol metabolism in both a static digestion model and dynamic digestion model, even comparable to commercial corn peptides (CCP), while being inexpensive and of low bitterness compared to CCP. Meanwhile, the physiological activity enhanced as the molecular weight of digestion product decreased with the digested component having strongest activity. CONCLUSION: This study may promote the application of ECGM as a food component in the food industry or even as a substitute for CCP. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. [ABSTRACT FROM AUTHOR]

BACKGROUND: It is well known that hemp proteins have the disadvantages of poor solubility and poor emulsification. To improve these shortcomings, an alkali covalent cross‐linking method was used to prepare hemp protein isolate‐epigallocatechin‐3‐gallate biopolymer (HPI‐EGCG) and the effects of different heat treatment conditions on the structure and emulsifying properties of the HPI‐EGCG covalent complex were studied. RESULTS: The secondary and tertiary structures, solubility, and emulsification ability of the HPI‐EGCG complexes were evaluated using particle size, zeta potential, circular dichroism (CD), and fluorescence spectroscopy indices. The results showed that the absolute value of zeta potential of HPI‐EGCG covalent complex was the largest, 18.6 mV, and the maximum binding amount of HPI to EGCG was 29.18 μmol g−1. Under heat treatment at 25–35 °C, the α‐helix content was reduced from 1.87% to 0%, and the β‐helix content was reduced from 82.79% to 0% after the covalent binding of HPI and EGCG. The solubility and emulsification properties of the HPI‐EGCG covalent complexes were improved significantly, and the emulsification activity index (EAI) and emulsion stability index (ESI) were increased by 2.77‐fold and 1.21‐fold, respectively. CONCLUSION: A new HPI‐EGCG covalent complex was developed in this study to provide a theoretical basis for the application of HPI‐EGCG in food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS: The optimal combination, which contained XYL (0.12 g kg−1), LIP (0.25 g kg−1), and XAN (3.1 g kg−1), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water‐holding capacity (WHC), oil‐holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION: The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Pea protein, as a by‐product of peas (Pisum sativum L.), is rich in a variety of essential amino acids that can meet the body's protein needs and is a valuable source of protein. Since the function of pea protein is closely related to its structure, pea protein has been subjected to different modifications in recent years to improve its application in food and to develop new products. RESULTS: The effects of sonication frequency (primary and secondary time) on pea protein isolate's (PPI's) structural and functional properties were investigated. Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that different sonication frequencies at the same power (600 W) treatment had no effect on PPI's molecular weight. Fourier‐transform infrared spectroscopy revealed that treatment at different sonication frequencies caused secondary structural changes in PPI. The particle size distribution, foaming, stability, surface hydrophobicity, emulsification, and oxidation resistance of PPI were improved after primary and secondary sonication, but secondary sonication was not more effective than primary sonication for an extended period of time. CONCLUSION: Overall, ultrasound is able to improve the structural and functional properties of pea proteins within a suitable range. It provides a theoretical basis for elucidating the modification of the structure and function of plant proteins by ultrasound and lays the foundation for the development of plant proteins in food applications as well as development. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted extraction (UAE) for 15 and 30 min, microwave‐assisted extraction (MAE) for 1 and 2 min, and freeze–thaw‐assisted extraction (FTAE) for one and three cycles on the yield, extraction efficiency, functional properties, and antioxidant activities of proteins from silkworm pupae. Relationships of protein structure and functionality were also examined. RESULTS: UAE for 15 and 30 min and MAE for 1 and 2 min significantly increased protein yield and extraction efficiency compared to the control. Both UAE and MAE processes, especially MAE for 2 min, greatly improved the emulsifying and foaming properties of extracted proteins. FTAE one and three cycles did not increase the protein yield and extraction efficiency but showed enhanced functional properties, especially foaming. All samples showed changes in protein structure, such as increased exposed sulfhydryl (SH) contents, denaturation temperatures, and enthalpy. Only MAE samples had low‐molecular‐weight proteins based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis. UAE and FTAE samples had significantly higher antioxidant activities, while the MAE process showed the opposite. CONCLUSION: UAE and MAE processes improved the yield and functionality of extracted silkworm proteins, while MAE negatively impacted protein antioxidant activities. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Walnut kernels are high in polyphenols (PPs), which cause low protein solubility, limiting the use of walnut protein in the food industry. To obtain the best technical parameters of the dephenolization treatment, the defatted walnut powder was dephenolized using ultrasound‐assisted ethanol extraction (UAE), and the response surface optimization was performed on the basis of single factor. On this basis, the effects of dephenolization on the solubility, emulsifying properties and foaming properties of walnut protein isolates (WPIs) were compared to those of defatted walnut powder without dephenolization. Results: The results showed that PP extraction in the UAE could significantly increase PP yield. The optimal process parameters were as follows: 51% (v/v) ethanol concentration, 140 W ultrasound power, 10 min extraction time, 30 °C ultrasound temperature, and a material–liquid ratio of 1:30 (w/v). The results revealed that the UAE dephenolization treatment significantly improved the functionality of WPI and that the functionality of the dephenolized WPI by UAE was superior to that of the protein without dephenolization, and that the functionality of both walnut proteins was the worst at pH 5, with solubility of 5.31% and 4.86%, emulsifying activity index (EAI) of 24.95 and 19.91 m2/g, and foaming capacity (FC) of 3.66% and 2.94%, respectively; and the best at pH 11, with solubility of 82.35% and 73.55%, EAI of 46.35 and 37.28 m2/g, and FC of 35.85% and 18.87%, respectively. Conclusion: The study found that dephenolization by UAE can significantly improve the functionality of WPI, and this method should be promoted and used in walnut and walnut protein processing industries. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti‐obesity properties, as well as anticancer, anti‐atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study used enzymatic and Ca2+ cross‐linking methods to prepare edible soy protein isolate (SPI) and sodium alginate (SA) interpenetrating polymer network hydrogels to overcome the disadvantages of traditional interpenetrating polymer network (IPN) hydrogels, such as poor performance, high toxicity, and inedibility. The influence of changes in SPI and SA mass ratio on the performance of SPI‐SA IPN hydrogels was investigated. RESULTS: Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterize the structure of the hydrogels. Texture profile analysis (TPA), rheological properties, swelling rate, and Cell Counting Kit‐8 (CCK‐8) were used to evaluate physical and chemical properties and safety. The results showed that, compared with SPI hydrogel, IPN hydrogels had better gel properties and structural stability. As the mass ratio of SPI‐SA IPN changed from 1:0.2 to 1:1, the gel network structure of hydrogels also tended to be dense and uniform. The water retention and mechanical properties of these hydrogels, such as storage modulus (G'), loss modulus (G"), and gel hardness increased significantly and were greater than those of the SPI hydrogel. Cytotoxicity tests were also performed. The biocompatibility of these hydrogels was good. CONCLUSIONS: This study proposes a new method to prepare food‐grade IPN hydrogels with mechanical properties of SPI and SA, which may have strong potential for the development of new foods. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non‐mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies. The independent factors such as temperature (50, 60, and 70 °C) and time (5, 7, and 9 h) were optimized for three response variables: yield, gel strength, and foam expansion (FE). RESULTS: With R2 values of 0.8576 for yield, 0.8386 for gel strength, and 0.9283 for foam expansion, linear, quadratic, and respective models were used. The yield, gel strength, and FE actual values were found to be 15.36%, 396.61 g, and 40%, respectively. The optimum extraction conditions were found to be 62.90 °C for 6.84 h. The foam stability, L, and b values were significantly impacted by temperature and extraction time (P < 0.05). CONCLUSION: The gel strength value of the gelatin extracted under optimal conditions was higher than that of commercial bovine. The findings of the present study showed that turkey skin is a suitable raw material for the manufacturing of gelatin. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Goose meat is rough and embedded with dense connective tissue, impairing protein solubility. Therefore, to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist the phosphorylation of GMP. RESULTS: The fact that GMP attached covalently with the phosphate group of sodium tripolyphosphate (GMP‐STP) was disclosed directly by Fourier transform infrared spectroscopy. Furthermore, ultrasound significantly improved the hydrophobicity and solubility of GMP‐STP, which could be attributed to the conversion of α‐helix to β‐sheet, β‐turns, and random coils by sonication. The spatial stabilization of the protein phosphorylation process was boosted by ultrasound, making the droplets more dispersed, and thus an improvement in the functional properties of GMP‐STP was observed. Water‐holding capacity, oil‐binding capacity, and emulsifying and foaming properties were best at an ultrasound power of 400 W. CONCLUSION: Ultrasound‐assisted phosphorylation has great potential to modulate the structure–function relationship of proteins. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The consumption of green banana flour (GBF) products has been linked to reduced glycemic index (GI) and low risk of type 2 diabetes and obesity. The purpose of this study was to investigate the effect of micronization (high‐intensity infrared heating method) on the molecular, microstructure and in vitro starch digestibility of five GBF cultivars grown in South Africa. The GBF was micronized at three surface temperatures (90, 120 and 150 °C for 30 min) and the in vitro starch digestibility was determined with Megazyme kits. RESULTS: Micronization at the highest temperature (150 °C) increased the swelling power by 6.00% in all five GBF cultivars when compared to control (unmicronized GBF). Micronization slightly reduced the resistant starch (RS) of the GBF cultivars by up to 8.63%. The FHIA‐01 cultivar showed the highest RS (86.50%), whereas Grande Naine – 150 °C cultivar had the lowest RS (76.00%). Both micronized and control GBF exhibited similar X‐ray diffraction patterns with all cultivars and at all micronization temperatures. Similarly, the functional properties of the GBF were not altered by micronization when observed with Fourier transform infrared spectroscopy. Scanning electron microscopy showed changes in the surface morphology of starch granules after micronization and these were dependent on temperature. CONCLUSION: Overall, micronization at 120 °C showed the best improvement in functional properties of GBF and this makes it suitable for potential application for the manufacture of instant breakfast products, baked goods and pasta. In addition, the micronized GBF cultivars retained high RS, suggesting potential health benefits for people with diabetes and obesity. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran‐germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning‐based research was conducted to predict the quality of WBGN based on the features of WBG. RESULTS: The results showed that three methods improved antioxidant ability, bound flavonoids, bound and total phenolics, and the processing properties in WBG (P < 0.05). Extruded‐WBG showed a lower polyphenol oxidase activity, lipase activity (35.02 ± 2.02 U and 20.29 ± 0.47 mg g−1) and particle size (54.08 ± 0.38 μm), and higher water hold capacity (2.60 ± 0.68%) and bound phenolic levels. The enhanced quantity of bound polyphenols had a major role in the increased antioxidant potential of WBGN. Extruded‐WBGN showed higher antioxidant ability for 2,2‐diphenyl‐1‐picrylhydrazyl (171.28 ± 3.16 μmol Trolox eq kg−1). The extruded‐WBGN had high concentrations of WBG aroma compounds, and low contents of bitterness and raw bran‐germ flavor compounds. Next, the enzymatic activity, powder properties, color, and antioxidant capacity of WBG were further utilized to predict the polyphenolic, flavonoids, flavor compounds, and antioxidant capacities of WBGN, where the R2 value of the model exceeded 0.90. The best comprehensive quality modification method of the WBG and WBGN was extrusion, followed by baking and microwaving. CONCLUSION: The present study shows that extrusion is a promising way to improve WBG into a nutritious and flavorful cereal food ingredient. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The processing of sweet potatoes generates a waste by‐product rich in sweet potato protein (SPP). OBJECTIVE: In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated. RESULTS: The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10–30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile. CONCLUSIONS: SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant‐based foaming agent for the food industry. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf‐life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (−20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS: The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas β‐sheet was negatively correlated with them. CONCLUSION: Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf‐life extension of EWP. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Whole wheat flour (WWF) prepared by the direct crushing method preserves all the components of the whole wheat grain. WWF with different particle sizes (180, 150, 125, 106, and 96 μm) was obtained by combining stone milling and particle size sieving technology. The effects of particle size on the proximate composition, farinograph, pasting, thermal, and functional properties, starch microstructure, and Fourier‐transform infrared (FTIR) spectroscopy of stone‐milled WWF were investigated. Results: The smaller the particle size of WWF, the higher the damaged starch content. The water absorption, degree of softening, pasting temperature, solubility, and syneresis of WWF increased steadily as the particle size decreased, whereas the peak viscosity, final viscosity, swelling power, water holding capacity, and enthalpy of gelatinization decreased. The scanning electron microscope micrographs revealed that the larger the particle size of WWF, the denser the distribution of starch granules. The β‐sheet and β‐turn contents of WWF with particle size 180 μm were the highest, reaching up to 33.85% and 39.79%, respectively. Conclusion: The particle size exerted influence on the quality characteristics of stone‐milled WWF, and the overall properties of WWF were better at medium particle size. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: In recent years, an increasing interest in healthy functional foods has been documented among health‐conscious consumers. Steam explosion (SE)‐treated black‐grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. Results: The content of crude fat and total starch decreased with increasing SE pressure, whereas water‐holding capacity and antioxidant activity increased, suggesting SE at 0.6–1.0 MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water‐holding, oil‐binding, swelling, cholesterol binding, and cation‐exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white‐grained wheat bran. The addition of SE bran (0.8 MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low‐gluten and medium‐gluten flour was stronger than that of high‐gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8 MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. Conclusions: These results indicate that SE at 0.6–1.0 MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal‐based products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Auricularia auricula (A. auricula) is one of the most abundant sources of plant protein in edible fungi. Problems of low protein yield exist in traditional methods of protein extraction such as alkali extraction and ultrasonic-assisted alkali after pretreatment with enzymes. Thus, the protein extraction process was investigated and optimized using a definitive screening design from A. auricula to improve the protein yield under practical operating conditions of temperature, the concentration of NaCl, meal/water ratio, extraction time and pH. RESULTS: The yield of protein isolates of the isoelectric-ammonium sulfate precipitation (9.34% w/w) was obtained almost three times and the protein content (55.23% w/w) was approximately 1.6 times that of the traditional extraction method of isoelectric precipitation. Next, the optimized method was successfully applied to the analysis of the functional properties of the protein. A. auricula protein isolate (AAPI) had better solubility, emulsification and foaming capacity than soy protein isolate (SPI) and pea protein isolate (PPI), and the oil holding capacity of AAPI exhibited extremely well, which was approximately five times that of SPI and six times that of PPI. The texture properties of AAPI gel were similar to those of PPI gels. CONCLUSION: AAPI extracted by the optimized method had a satisfactory yield and had the potential to substitute plant-originated proteins in food processing. [ABSTRACT FROM AUTHOR]

BACKGROUND Quinoa (Chenopodium quinoa Willd.) flour and processed traditional Peruvian quinoa breakfast foods were studied to evaluate the effect of extrusion and post‐processing on protein properties, morphology and nutritional characteristics (amino acids and dietary fibers). RESULTS: The extrusion increased quinoa protein crosslinking and aggregation observed by size exclusion high‐performance liquid chromatography and the amount of soluble fibers, as well as decreasing the amounts of insoluble fibers in the processed foods. The post‐processing drying resulted in additional crosslinking of large protein fractions in the quinoa products. The microstructure of the extruded quinoa breakfast flakes and heat‐post‐processed samples studied by scanning electron microscopy and X‐ray tomography differed greatly; post‐drying induced formation of aerated protein microstructures in the heat‐treated samples. Nanostructures revealed by small‐angle and wide‐angle X‐ray scattering indicated that extrusion imparted morphological changes in the quinoa protein and starch (dominance of V‐type). Overall, extrusion processing only reduced the content of most of the essential amino acids to a minor extent; the content of valine and methionine was reduced to a slightly greater extent, but the final products met the requirements of the Food and Drug Organization. CONCLUSION: This study presents innovative examples on how extrusion processing and post‐processing heat treatment can be used to produce attractive future food alternatives, such as breakfast cereal flakes and porridge powder, from quinoa grains. Extrusion of quinoa flour into Peruvian foods was shown to be mostly impacted by the processing temperature and processing conditions used. Protein crosslinking increased due to extrusion and post‐processing heating. Starch crystallinity decreased most when the product was dried after processing. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5–20 min. RESULTS: Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave‐treated wheat germ. The best model to describe sorption process was the Guggenheim–Anderson–De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε′ < 1.87 and ε′′ < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION: Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave‐treated wheat germ could be a good source of high‐protein ingredient in food product development. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Reducing anti‐nutritional factors like phytates in seed protein products requires an ongoing effort. This study was the first to investigate the phytic acid content in seabuckthorn seed protein (SSP) and its reduction by an exogenous phytase during protein isolation from seabuckthorn seed meal through the common alkaline solubilization‐isoelectric precipitation process. RESULTS: The additional phytase treatment could reduce the content of phytic acid from 22.46 to 13.27 g kg−1, leading to SSP products with lighter color (lower ΔE*), higher protein solubility, higher in vitro digestibility, but lower phenolic antioxidant content (including flavonoids and procyanidins) and some beneficial ions like Ca, Fe, Mg, and Zn. The Fourier transform infrared (FTIR) results indicated that the secondary structure of protein changed under the treatment with phytase. Correlation analysis showed that L* was significantly negatively correlated with TP, TPC and TF (P < 0.001), while a* and b* were significantly positively correlated with them (P < 0.001). CONCLUSIONS: There may be a trade‐off between protein functionalities and other health‐promoting components when a phytase treatment is included in SSP isolation. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Flaxseed is a rich source of protein, omega‐3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid, which inhibits mineral absorption and has the potential to adversely affect the properties of bread. Microfluidization prevents these negative effects, reduces the amount of phytic acid, and improves functional properties. In this study, the possibility of using full‐fat and defatted flaxseed flours as well as microfluidized flaxseed flours in bread formulation was investigated. For this purpose, crude and microfluidized flaxseed flours were added to the bread in different proportions (0, 25, 50, and 75 g kg−1), and the effects of the partial replacement of wheat flour with flaxseed flours on the functional, quality, and sensory properties of breads were analyzed. The effects of the microfluidization process on the antioxidant properties, phenolic, dietary fiber, and phytic acid content of flaxseed were also observed. RESULT: Flaxseed flours increased the dietary fiber, phenolic contents, and antioxidant activities of breads. The crumb color became darker with increasing level of flaxseed flours, and their addition also detrimentally affected the sensory properties of breads. It was seen that the microfluidization process has beneficial effects on functional properties of full‐fat and defatted flaxseed flours, as well as on their quality characteristics. CONCLUSION: The study showed that flaxseed flour is a rich source of functional compounds, and it is even possible to further improve these functional properties with microfluidization treatment. Microfluidized flaxseed flour can also be used as a promising alternative functional food to enrich breads. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Myosin (Ms) is abundant in fish meat, but it has limited application in the food industry because of its low solubility and thermal stability. Our previous reports found that these functional properties of Ms can be significantly improved after glycation with konjac oligo‐glucomannan (KOG). However, the effects of phosphorylated KOG (PKOG) on physicochemical, structural and functional properties of silver carp Ms are still unknown. RESULTS: This study characterized the silver carp Ms protein glycated with PKOG at 50 °C and 75% relative humidity for 48 h. As degree of phosphorylation increased, free amino content increased, whereas degree of grafting decreased. Meanwhile, isoelectric point (pI) reduced, however, PKOGs showed no differences in pI. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis suggested the formation of glycoconjugates, and scanning electron microscopy revealed thinner flakes and uneven appearance of glycoconjugates. Fourier transform infrared spectroscopy indicated that the amide I, II and III bands of Ms were changed by the glycation. Ms became highly soluble in 0.5 mol L−1 NaCl with increased phosphate addition in PKOGs. Thermal stability of Ms was effectively improved when heated at 80 °C for 60 min. CONCLUSION: Glycation with appropriate PKOG might be a promising method for Ms modification because of the resulting improvement in solubility and thermal stability. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Acacia seed (AS) is an underutilized legume widely distributed in the world, with majority of the species (>70%) found in Australia. Generally, the seeds are not only rich in protein, dietary fibre and potassium, but also possess antinutritional compounds. In recent years, there have been an increase in the cultivation of some Australian acacia species such as Acacia victoriae, Acacia cowleana and Acacia coriacea from different regions. However, there is limited information on the composition, anti-nutrients, antioxidant and functional properties of flour from these widely grown Australian AS species. Thus, the present study aimed to assess the properties of these Australian AS species from different geographical regions. RESULTS: The A. cowleana and A. coriacea were characterized by high protein, fat, potassium and soluble carbohydrate. However, higher starch and fibre contentswere present in A. victoriae. Greater amounts of anti-nutrients, total phenolics and flavonoids were found in A. cowleana and A. coriacea seeds, whereas A. victoriae had higher 2,2-diphenyl-1-picrylhydrazyl radical-scavenging capacity. A. victoriae and A. coriacea demonstrated the highest water absorption and solubility index, respectively. However, A. cowleana showed the highest oil absorption index. There was less variation in the composition and properties within species from different regions. CONCLUSION: All samples showed promising nutritional characteristics, although with sufficient diversity to indicate that Australian acacia seeds can be utilized to develop a range of new (functional) food products. Overall, the information obtained will help the food industries with the selection of AS species for food application. [ABSTRACT FROM AUTHOR]

BACKGROUND: Although Streptomyces mobaraense transglutaminase (MTG) has been extensively applied to enhance the functional characteristics of soy protein isolate (SPI) through cross‐linking, various transglutaminases (TGs) in nature may provide more choice in the food industry. Previous research reported that TG derived from Bacillus subtilis (BTG) exhibited better pH stability and thermostability than MTG. RESULTS: An attempt was made to study the influence of BTG induced cross‐linking on the properties of SPI. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) results indicated that almost all protein constituents (α', α, β, AS, and BS) in SPI could be cross‐linked with BTG treatment. The BTG treatment also resulted in a significant increase (*P < 0.05) in SPI mean particle size. Emulsifying activity and stability were improved from 0.11535 m2 g−1 and 48.3% for native SPI to 0.13252 m2 g−1 and 83.9% for SPI treated with BTG at 6 h. Similarly, the modified SPI showed better foam activity (1.32 mL) and stability (87.6%) than the original SPI (0.93 mL and 56.8%). The water‐holding capacity of SPI gel was found to increase with time, with a value of 95.43% at 6 h. Furthermore, SPI gel's texture profiles were greatly improved by adding BTG (*P < 0.05). CONCLUSION: The results of the present study indicated that BTG could be a promising cross‐linking agent for improving the functional characteristics of SPI. As a substitute for MTG, BTG could thus potentially be used for food structure engineering to enhance the functional characteristics of multiple proteins to advance the development of food chemistry. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of high‐pressure homogenization (HPH) on the rheological and thermal properties, water retention capacity (WRC), morphology and in vitro digestion of wheat starch was evaluated. Starch suspensions (50 g kg−1, w/w) were treated at increasing pressures (up to 100 MPa) and numbers of cycles (up to 5) to generate a wide range of energy densities (70–500 MJ m−3) delivered to the sample during processing. RESULTS: High‐pressure homogenization induced a partial starch gelatinization confirmed by higher digestibility. Gelatinization degree (GD) was between 13% and 83%, causing a wide range of functional properties. High‐pressure homogenization‐treated starch samples showed WRC values of 810–1910 g kg−1. Storage modulus (G′) and complex viscosity (η*) of starch dispersions were almost two and three times higher than the control at 13% and 83% GD, respectively. Positive linear relationships between GD (R = 0.98, P < 0.001), WRC (R = 0.87, P < 0.05), or rheological parameters (R = 0.89÷0.90, P < 0.01) and energy density of HPH treatments were found. CONCLUSION: High‐pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Coconut oil is an integral part of Sri Lankan and many South Asian diets. Initially, coconut oil was classified along with saturated fatty acid food items and criticized for its negative impact on health. However, research studies have shown that coconut oil is a rich source of medium‐chain fatty acids. Thus, this has opened new prospects for its use in many fields. Beyond its usage in cooking, coconut oil has attracted attention due to its hypocholesterolemic, anticancer, antihepatosteatotic, antidiabetic, antioxidant, anti‐inflammatory, antimicrobial and skin moisturizing properties. Despite all the health benefits, consumption of coconut oil is still underrated due to a lack of supportive scientific evidence. Even though studies done in Asian countries claim a favorable impact on cardiac health and serum lipid profile, the limitations in the number of studies conducted among Western countries impede the endorsement of the real value of coconut oil. Hence, long‐term extensive studies with proper methodologies are suggested to clear all the controversies and misconceptions of coconut oil consumption. This review discusses the composition and functional properties of coconut oils extracted using various processing methods. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Foxtail millet (Setaria italica), an annual grass plant, produces seeds that possess health‐promoting properties owing to its unique protein composition containing a high content of essential amino acids. The mature foxtail seeds mainly consist of proline‐rich, alcohol‐soluble proteins (prolamin) called setarins, comprising about 60% of the total protein, with less content of disulfide cross‐linked proteins than with other cereal and millets. Protein fractionation schemes are an important tool and provide preliminary information on the nature of foxtail proteins for their applications in the field of agriculture, food pharma, and bio‐based materials. Variation in the methods of preparation can influence the composition, structure, and nutritional quality of the protein concentrate. Moreover, foxtail protein or its hydrolysate has shown several bioactive effects that can be explored further for the management of chronic diseases in humans. Additionally, owing to its low cost and excellent functional properties of flour and protein concentrate, foxtail millet can be considered as good candidate for replacing animal protein foods. Furthermore, there is huge potential for successfully developing low‐cost, protein‐rich functional food products helpful in the prevention and management of lifestyle‐related chronic diseases. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Liquid eggs have the advantages of high hygiene security, easy use, and convenient transportation, but their shelf life is only limited to 2~3 weeks. The microbial, physiochemical, and functional properties of pasteurized LWE were investigated in this study to evaluate the quality of pasteurized liquid whole egg (LWE) during refrigerated storage. RESULTS: The tested shelf life of the pasteurized LWE was 16 days when stored at 4 °C. During refrigerated storage, Pseudomonas gradually became the dominant bacterium in LWE following lactic acid bacteria, although the initial number of Pseudomonas after pasteurization was relatively limited (< 10 CFU mL−1). A total of 23 strains, including six Pseudomonas strains, were obtained. The pH of pasteurized LWE decreased with the growth of microorganisms, while the content of total volatile basic nitrogen (TVB‐N) increased curvilinearly. The average particle size increased almost continuously until the sample reached its shelf life. The functional properties of pasteurized LWE were also reduced after a week of refrigerated storage at 4 °C when the microorganisms in pasteurized LWE entered an exponential growth period and the TVB‐N content of pasteurized LWE reached its first peak. CONCLUSION: During refrigerated storage, Pseudomonas was the dominant bacterium in LWE next to lactic acid bacteria. After a week of refrigerated storage at 4 °C, the particle size of LWE increased, while the functional properties of LWE reduced. This study provides a basis for extending the shelf life of liquid egg products in future research. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Glycation of casein and caseinates with polysaccharides via Maillard reaction is a simple and environmentally safe way to prepare new food ingredients of improved functional properties. Sodium caseinate has been used mainly to prepare conjugates with several polysaccharides particularly maltodextrins and dextrans. The functional properties of these conjugates are influenced by the used polysaccharides and heating conditions. Under optimal heating conditions substantial improvements have been evident in their emulsification and foam properties of these conjugates. Casein–polysaccharide conjugates have several potential applications in food processing and microencapsulation. This article gives an overview on their formation and potential uses. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: There are excellent opportunities for greater incorporation into our diets of pulses, which are rich in proteins and dietary fibers, if their functional properties are modified to fit a wide range of applications in the food industry. The objective of this research was to produce high protein and fiber extrudates from yellow pea and red lentil flours using conventional and N2 gas injection assisted extrusion cooking methods. The effects of process variables on extrudate functional and thermal properties were also investigated. RESULTS: The cold viscosity of extrudates produced by N2 gas injection were higher than those produced by conventional extrusion, indicating that gas‐assisted extrusion does affect the end‐product pasting properties. At higher barrel temperatures (150–175 °C) extrudates did not exhibit any thermal transition in their thermograms, and thus their starches were completely gelatinized and proteins completely denatured during extrusion. In general, water solubility of extrudates produced by N2 gas injection was significantly (P < 0.05) higher than those produced by conventional extrusion. Emulsion capacity and stability of yellow pea extrudates were in the range of 44–50% and 42–47%, respectively, and the counterpart values of red lentil extrudates were very similar (in the range of 43–47% and 43–46%, respectively). CONCLUSION: Nitrogen gas injection assisted extrusion cooking can be used practically in development of pulse extrudates which contain high protein and dietary fiber. This novel and innovative technique is a reliable alternative method to the conventional CO2 gas injection assisted extrusion cooking methods in the snack food and food ingredient industries. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The functional properties of whey protein isolate (WPI) are sensitive to pH, ionic strength, and temperature. This prevents its application in various food systems and processing technologies. The conjugation of proteins with polysaccharides via the Maillard reaction is an efficient method to improve the functionality of proteins. The purpose of this work was to conjugate gum acacia (GA) with WPI via the dry‐heating Maillard reaction and to investigate the effect of reaction time on the physicochemical and functional properties of WPI‐GA conjugates. RESULTS: Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and high‐performance size exclusion chromatography confirmed the formation of higher molecular weight conjugates. The degrees of glycation for WPI‐GA conjugates incubated for 1, 3, 5, and 7 days were 28.14%, 44.98%, 49.50%, and 51.20%, respectively. The glycation reaction reduced the surface hydrophobicity and fluorescence intensity of WPI significantly (P < 0.05). Functional properties of the conjugates, such as solubility, stability against heat‐induced insolubility, and emulsion properties were all superior to the control WPI. However, a reaction time longer than a day resulted in a high degree of browning and decreased the functionality of the conjugate significantly (P < 0.05). CONCLUSION: The results indicated that conjugation of WPI with GA can be a promising way to enhance its functional properties. However, the reaction time suitable for producing conjugates with superior functional properties was not necessarily the highest glycation degree that could be reached. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Understanding the interactions between feed additives and the functional properties of egg white protein (EWP) may offer novel insights into the effects of feed additives on laying hens and may provide an alternative for modification of the functional properties of EWP by using laying hens as bioreactors. Glycerol monolaurate (GML) is widely used in the food industry as an effective antibacterial emulsifier. In this work, the effects of three doses of dietary GML supplementation (150, 300, and 450 mg kg−1 hen) on the functional properties of EWP were investigated. RESULTS: The hardness of EWP gels was significantly improved by 300 and 450 mg kg−1 GML supplementation. Foaming capacity (FC) and foaming stability (FS) were increased after GML treatment; 450 mg kg−1 GML supplementation showed the most significant improvements, with 44.82% in FC and 23.39% in FS. Stabilization of EWP‐oil emulsions was also improved, supported by a slowed creaming process and the formation of smaller oil droplets. The heat denaturation temperature and rheological properties were also modified by dietary GML supplementation, implying improved thermal stability. CONCLUSION: Our study demonstrated that GML supplementation has the potential to modify the functional properties of EWP, broadening the application of GML and providing a new perspective for evaluation of the efficacy of feed additives. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: This study investigated the amino acids, phenolic compounds and volatile compounds in Maazoun melon seeds. The functional properties of melon seed flour, such as bulk density, swelling capacity, emulsifying capacity, and foaming capacity were also determined. RESULTS: The findings proved that the functional properties of melon seeds make them useful for incorporation into different food formulations to improve their functionality. The determination of the amino acid composition of melon seeds showed that glutamic acid (205.23 g kg−1), arginine (130.44 g kg−1), and tryptophan (129.91 g kg−1) were the major amino acids of the protein fraction. Chromatographic analysis indicated that phenolic acids (47.78%) constituted the main phenolic class, followed by flavonoids (27.15%). Naringenin‐7‐O‐glycoside and gallic acid were the most abundant phenolic compounds. Gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS) analyses of the volatile compounds demonstrated that esters and terpenoids were the main volatile groups. The study of histological structures showed that melon seeds consist of three distinguishable parts: tegument, endosperm cells, and almond. CONCLUSION: The results obtained revealed that melon (Cucumis melo L.) seeds may be a potential source of bioactive compounds and natural substances with nutritive value and functional properties of interest to industrial applications. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant‐based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein–polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico‐chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L−1 calcium lactate. RESULTS: Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.2 mmol L−1 calcium lactate were significantly enhanced after sonication. Furthermore, particle size of WPI dispersions containing 1.20 mmol L−1 calcium lactate was minimised after sonication. Scanning electron microscopy of sonicated WPI suspensions containing 1.20 mmol L−1 calcium lactate showed that WPI microstructure had significantly changed. After WPI dispersions were treated by sonication assisted with calcium lactate, its gel strength enhanced and solubility decreased. Gel strength of sonicated WPI dispersions (600 W, 40 min) was the maximum among all the WPI treatments. Emulsification activity of sonicated WPI dispersions reduced while its emulsion stability increased. The DPPH radical scavenging activity and ferrous reducing power of sonicated WPI dispersions mostly increased. CONCLUSION: Ultrasound treatments induced structural changes in WPI molecules, leading to different microstructure and improved gel strength of WPI in the presence of calcium lactate. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Common carp roe is a rich protein and oil source, which is usually discarded with no specific use. The aims of this study were to extract oil from the discarded roe and examine functional, antioxidant, and antibacterial properties of defatted roe hydrolysates (CDRHs) at various degrees of hydrolysis (DH). RESULTS: Gas chromatography of fatty acid methyl esters revealed that common carp roe oil contained high levels of unsaturated fatty acids. The results of high‐performance liquid chromatography‐mass spectrometry indicated that enzymatic hydrolysis of defatted roe yielded higher content of essential amino acids. CDRHs displayed higher solubility than untreated defatted roe, which increased with DH. Better emulsifying and foaming properties were observed at lower DH and non‐isoelectric points. Furthermore, water and oil binding capacity decreased with DH. CDRHs exhibited antioxidant activity both in vitro and in 5% roe oil‐in‐water emulsions and inhibited the growth of certain bacterial strains. CONCLUSION: Common carp roe could be a promising source of unsaturated fatty acids and functional bioactive agents. Unsaturated fatty acid‐rich oil extracted from common carp roe can be delivered into food systems by roe oil‐in‐water emulsions fortified by functional, antioxidant, and antibacterial hydrolysates from the defatted roe. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Fermented foods produced using dates are used in Gulf countries as beneficial and healthful foods. The beneficial microbial flora in fermented dates contributes to maintaining the nutritional properties of dates by preventing the growth of spoilage fungi. Here, we examined the antifungal, probiotic, and antioxidant properties of the novel Lactobacillus strain D-3 isolated from fermented dates. RESULTS Analyzing the morphological, physiological, and biochemical characteristics of this strain demonstrated that it was similar to Lactobacillus species, and molecular-level amplification of the 16S rRNA gene showed that it belonged to Lactobacillus paraplantarum. Under shake flask cultivation using date juice, the strain produced significant amounts of ethanol and lactic, succinic, and acetic acids. Purification of benzoic acid extracted from the extracellular fermentation medium was confirmed by nuclear magnetic resonance, and infrared and mass spectral data revealed minimum inhibitory concentration values of 10, 20, 10, 5, and 10 mg mL−1 for Aspergillus fumigates, Curvularia lunata, Fusarium oxysporum, Gibberella moniliformis, and Penicillium chrysogenum, respectively. The strain showed several advantages, including the ability to survive under conditions similar to the gastrointestinal tract (low pH, bile salts, and antimicrobial susceptibility) and high levels of extracellular enzyme activities. The strain's growth patterns under various concentrations of H2O2 and its scavenging properties towards hydroxyl radical (64.85%) and DPPH (84.97%) were also interesting properties. CONCLUSION The antifungal, probiotic, and antioxidant properties of L. paraplantarum D3 may provide health benefits to consumers. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The canned-sardine industry generates large amounts of protein-rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL−1), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated. RESULTS All hydrolysates presented a high protein content [52.7-83.2% dry weight (DW)] and low fat content (0.9-3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities ( P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m2 g−1), foaming (79.2%) and oil binding capacity (5.8 g g−1) of viscera sardine proteins. CONCLUSION Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Germination is accompanied by various metabolic reactions in the seed, which lead to alteration of its chemical composition as compared to raw seed. Among the micromolecules, amino acids play an important role in various growth and metabolic activities in seeds. RESULTS Results indicated that germination altered seeds' chemical composition, which improved/changed the functional properties investigated such as bulk density, foaming capacity, water holding capacity, oil binding capacity and emulsification properties. Essential amino acids were increased during germination, which contributed in enhancing the nutritional quality of protein in seeds. Germination also improved protein-based quality parameters such as essential amino acid index, biological value, protein efficiency ratio and nutritional index in seeds of brown rice, wheat and triticale. Among the grains, the essential amino acid index of brown rice was reported to be highest after germination. CONCLUSION Indispensable/essential amino acids such as lysine, methionine, leucine, isoleucine, threonine, phenylalanine and valine showed a significant increase during germination. As a result, amino acid scoring based on the reference pattern of an FAO Expert Consultation Report (2013) for infants and adults was appreciably improved after germination along with an increase in the essential amino acid indices for brown rice (78.78), wheat (76.55) and triticale (73.99). © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Cowpea is a source of low-cost and good nutritional quality protein for utilization in food formulations in replacement of animal proteins. Therefore it is necessary that cowpea protein exhibits good functionality, particularly protein solubility which affects the other functional properties. The objective of this study was to produce cowpea protein hydrolysate exhibiting optimum solubility by the adequate combination of hydrolysis parameters, namely time, solid/liquid ratio ( SLR) and enzyme/substrate ratio ( ESR), and to determine its functional properties and molecular characteristics. RESULTS A Box-Behnken experimental design was used for the experiments, and a second-order polynomial to model the effects of hydrolysis time, SLR and ESR on the degree of hydrolysis and nitrogen solubility index. The optimum hydrolysis conditions of time 208.61 min, SLR 1/15 (w/w) and ESR 2.25% (w/w) yielded a nitrogen solubility of 75.71%. Protein breakdown and the peptide profile following enzymatic hydrolysis were evaluated by sodium dodecyl sulfate polyacrylamide gel electrophoresis and size exclusion chromatography. Cowpea protein hydrolysate showed higher oil absorption capacity, emulsifying activity and foaming ability compared with the concentrate. CONCLUSION The solubility of cowpea protein hydrolysate was adequately optimized by response surface methodology, and the hydrolysate showed adequate functionality for use in food. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Preventing post-harvest waste of Palmyra palm ( Borassus aethiopum Mart.) fruits is possible by recovery of pectin as a value-added ingredient. Extraction conditions on yield and functionality of Palmyra palm pectin was determined at different temperatures and pH values with 30 min extraction time. RESULTS Palmyra palm fruits contain more than 650 g kg−1 galacturonic acid and produce soft gels with sucrose in acidic media despite a high degree of acetylation (∼5%). Mechanical deformation of pectin gel was similar when extracted at pH 2.5 and 70 °C or under natural pH at room temperature or 70 °C. Pectins isolated at pH 7 exhibited comparable gel softness ( G′/ G″) with commercial pectin. Palm pectins also showed emulsifying activity greater than 50%, attributed to high protein content of 8 g 100 g−1. For pectins extracted at pH near 5.2-5.5, molar mass ranged from 3.00 to 3.38 × 105 g mol−1; intrinsic viscosity ranged from 218 to 297 mL g−1; arabinose was the main neutral sugar; ζ-potential ranged from −23 to −25 mV. CONCLUSION Palm fruit offers an inexpensive raw material to extract pectin in environmentally friendly and economical way and yield a pectin with unique gelling, viscosifying and emulsifying properties. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The Brazilian leguminous tree locally known in the Cerrado Biome as baru ( Dipteryx alata Vog), provides a healthy edible oil source. The proteinaceous cake remaining after oil extraction could be transformed into new products to foodstuff development, such as protein concentrates and isolates, adding value to the production chain. In this study, it is described the preparation and characterization of baru nut protein isolate ( BPI) from deffated baru flour, and measurements of its functional, nutritional, and thermal properties, in comparison to the more common vegetable (soybeans) and animal (casein and albumin) protein sources of the food industry. RESULTS BPI presented higher protein content than soybean, casein and albumin commercial protein isolates, despite losses of albumins and low molecular weight globulins during the isolation procedure. Thermodynamics studies suggested that BPI has a well-conserved protein arrangement and lower thermostability than the other protein sources. BPI showed high in vitro digestibility and suitable and desirable functional properties such as water and oil absorption capacity, emulsifying activity, and foam formation and stability at mild and neutral pH. CONCLUSION BPI could be used either as a substitute ingredient in oily food formulations or in the development of new products of its own. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]