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Relevant bibliographies by topics / Emulsifying properties

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Academic literature on the topic 'Emulsifying properties'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 April 2024

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Journal articles on the topic "Emulsifying properties"

1

MIYAGUCHI, Yuji, Shinobu YUKI, Toyoo NAKAMURA, and Masakazu TSUTSUMI. "Emulsifying Properties of Globin." NIPPON SHOKUHIN KOGYO GAKKAISHI 39, no. 4 (1992): 363–68. http://dx.doi.org/10.3136/nskkk1962.39.363.

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Minevich, I. E. "Evaluation of emulsifying properties of flax seed hydrocolloids." Khleboproducty 29, no. 11 (2020): 38–41. http://dx.doi.org/10.32462/0235-2508-2020-29-11-38-41.

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The high emulsifying properties of flax seed hydrocolloids are shown on the example of model emulsions: emulsifying ability and emulsion stability. Various technological modes and the action of mixing devices in the preparation of emulsions have been studied. It is shown that when the hydrocolloids of flax seeds are dispersed in the water-oil system, the sustainability and stability of emulsions increases with an increase in the speed and time of mixing. The optimal concentration of hydrocolloid solutions for the manifestation of high emulsifying properties has been determined – 0,25%; an increase in concentration to 0,5% led to the appearance of heterogeneities and lumps. According to their emulsifying properties, hydrocolloids of flax seeds can be used as emulsifiers-stabilizers of food systems bakery and whipped confectionery products.

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YAMANO, Yoshimasa. "Emulsifying Properties of Soya Phospholipids." Journal of Japan Oil Chemists' Society 35, no. 6 (1986): 478–85. http://dx.doi.org/10.5650/jos1956.35.478.

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SAITO, Masayoshi, Makoto SHIMIZU, and Kunio YAMAUCHI. "Emulsifying properties of blood protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 34, no. 4 (1987): 223–28. http://dx.doi.org/10.3136/nskkk1962.34.4_223.

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SAITO, Masayoshi, Emiko ISHIBASHI, and Harue TAIRA. "Emulsifying properties of plasma protein." NIPPON SHOKUHIN KOGYO GAKKAISHI 37, no. 10 (1990): 805–9. http://dx.doi.org/10.3136/nskkk1962.37.10_805.

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Lafetá Junior, José Antônio de Queiroz, Magno José de Oliveira, Davi Rocha Bernardes de Oliveira, Igor José Boggione Santos, Marleny Doris Aranda Saldaña, and Jane Sélia dos Reis Coimbra. "Emulsifying properties of quail egg white proteins in different vegetable oil emulsions." Acta Scientiarum. Technology 43 (August 20, 2020): e50067. http://dx.doi.org/10.4025/actascitechnol.v43i1.50067.

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Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.

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Xia, Guang Hua, Xuan Ri Shen, Zhe Liu, Peng Li, and Zhi Qiang Jiu. "Study on the Emulsifying Properties of Tilapia Skin Gelatin." Advanced Materials Research 690-693 (May 2013): 1390–94. http://dx.doi.org/10.4028/www.scientific.net/amr.690-693.1390.

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In order to know better about the properties of tilapia skin gelatin, we discussed the oil-holding capacity, emulsifying property of the gelatin, and modified the structure of gelatin by pectin to improve its emulsifying property. The results indicated that the gelatin has strong oil-holding capacity, and shows well EAI and ESI under the following conditions: concentration of gelatin 1% (w/v), concentration of NaCl 0.2M, pH far away from 5. The emulsifying property of the gelatin was significantly improved by pectin,

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Chu, Ning Ning, Yan Xu, Yu Jiu Ma, Jian Xun Wang, Xue Bing Li, and Li Sheng Wang. "Fuel Properties of a Two-Phase Biodiesel Emulsion." Advanced Materials Research 418-420 (December 2011): 254–59. http://dx.doi.org/10.4028/www.scientific.net/amr.418-420.254.

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Biodiesel is one of the most promising alternative clean fuels to fossil fuel, which can effectively reduce the emissions from fossil fuel burning. The high oxygen content in biodiesel can promote the burning process, but it can also increase NOx formation simultaneously, when biodiesel is used as fuel. Fuel emulsification is considered to be effective in reducing NOx emissions. In this study, soybean oil was used as raw oil to produce biodiesel by transesterification reaction. The biodiesel product was then emulsified with water and emulsifying surfactant to form water-in-oil (w/o) biodiesel emulsion. The biodiesel emulsion composed of 1.5% polyoxyethylated castor oil (EL-12), 0.7% lethicin and 0.5% cetylpyridinium chloride (CPC) was proved to have the better emulsifying activity (EA) and emulsifying stability (ES) values, and higher combustion heat than those of the neat biodiesel and reference biodiesel emulsion (with 2.7% EL-12 as the emulsifying surfactant).

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Opazo-Navarrete, Mauricio, César Burgos-Díaz, Karla A. Garrido-Miranda, and Sergio Acuña-Nelson. "Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus)." Colloids and Interfaces 6, no. 4 (December 15, 2022): 82. http://dx.doi.org/10.3390/colloids6040082.

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Solubility and emulsifying properties are important functional properties associated with proteins. However, many plant proteins have lower techno-functional properties, which limit their functional performance in many formulations. Therefore, the objective of this study was to investigate the effect of protein hydrolysis by commercial enzymes to improve their solubility and emulsifying properties. Lupin protein isolate (LPI) was hydrolyzed by 7 commercial proteases using different E/S ratios and hydrolysis times while the solubility and emulsifying properties were evaluated. The results showed that neutral and alkaline proteases are most efficient in hydrolyzing lupin proteins than acidic proteases. Among the proteases, Protamex® (alkaline protease) showed the highest DH values after 5 h of protein hydrolysis. Meanwhile, protein solubility of LPI hydrolysates was significantly higher (p < 0.05) than untreated LPI at all pH analyzed values. Moreover, the emulsifying capacity (EC) of undigested LPI was lower than most of the hydrolysates, except for acidic proteases, while emulsifying stability (ES) was significantly higher (p < 0.05) than most LPI hydrolysates by acidic proteases, except for LPI hydrolyzed with Acid Stable Protease with an E/S ratio of 0.04. In conclusion, the solubility, and emulsifying properties of lupin (Lupinus luteus) proteins can be improved by enzymatic hydrolysis using commercial enzymes.

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Li, Tong, Chunyan Wang, Tianqi Li, Ling Ma, Dongxue Sun, Juncai Hou, and Zhanmei Jiang. "Surface Hydrophobicity and Functional Properties of Citric Acid Cross-Linked Whey Protein Isolate: The Impact of pH and Concentration of Citric Acid." Molecules 23, no. 9 (September 18, 2018): 2383. http://dx.doi.org/10.3390/molecules23092383.

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The effects of citric acid-mediated cross-linking under non-acidic conditions on the surface hydrophobicity, solubility, emulsifying, and foaming properties of whey protein isolate (WPI) were investigated. In this research, citric acid-mediated cross-linking could not only increase the surface hydrophobicity of whey proteins at pH 7.0 and 8.0, but it also improved its emulsifying and foaming properties. The emulsifying activity and foaming ability of WPI reached a maximum under the condition of 1% citric acid and pH 7.0. However, the solubility of WPI-CA gradually decreased with pH and the content of citric acid increased. Therefore, the cross-linking mediated by citric acid under non-acidic aqueous conditions, markedly altered the surface hydrophobicity and enhanced emulsifying and foaming properties of WPI.

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Dissertations / Theses on the topic "Emulsifying properties"

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Ishii, Toya. "Studies on colloidal and emulsifying properties of naturally-derived molecular assemblies." Kyoto University, 2019. http://hdl.handle.net/2433/242688.

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Chove, Bernard. "Emulsifying properties of soy protein isolates obtained by isoelectric and membrane fractionation." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.367716.

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Ho, Hsin Hsuan. "Fruit powders as a natural emulsifying agent: The importance of powder-added phase." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263710.

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Schmidt, Ulrike S. [Verfasser]. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike S. Schmidt." München : Verlag Dr. Hut, 2016. http://d-nb.info/1103871862/34.

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Jiraporn, Sirison. "Studies on functional properties of soy lipophilic protein and its potential for food applications." Doctoral thesis, Kyoto University, 2021. http://hdl.handle.net/2433/263363.

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Schmidt, Ulrike [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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Schmidt, Ulrike Sabine [Verfasser], and H. P. [Akademischer Betreuer] Schuchmann. "Citrus pectin as a hydrocolloid emulsifier: Emulsifying and emulsion stabilizing properties / Ulrike Schmidt. Betreuer: H. P. Schuchmann." Karlsruhe : KIT-Bibliothek, 2016. http://d-nb.info/1100529489/34.

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Gunter, Gabrielle Alyss. "Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1632.

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Previous studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of lactose in processed cheese functionality. Therefore, the objective of this research is to build on and understand the effects of lactose from by three commercially produced dairy powders (nonfat dry milk (NFDM), whey protein concentrate 34 (WPC), lactose) and two different emulsifying salts on properties of processed cheese. Processed cheeses were made using either trisodium citrate or disodium phosphate dihydrate emulsifiers and standardized to lactose levels of 4 or 8 percent by weight. Processed cheeses were made with natural cheese aged at 4oC for 30, 60, 90, and 120 days of age. For each age of natural cheese, processed cheeses were made in triplicates for each treatment. A small batch (5 lb) Stephan single blade cooker in a pilot plant setting was used to conduct the experiments. The cheeses were tested within a week of manufacture for moisture by microwave method, pH, melt by Arnott melt test, hardness and cohesiveness by texture profile analysis, and browning by ImageJ software. The pH of the cheeses showed that there was a significant difference (

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Mulsow, Bozena B. "Struktur-Eigenschaftsbeziehungen nichtenzymatisch glykosylierter Molkenproteine." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2008. http://nbn-resolving.de/urn:nbn:de:bsz:14-ds-1215418354472-87677.

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Im Rahmen der vorliegenden Arbeit wurde der Einfluss der nichtenzymatischen Glykosylierung auf das Denaturierungsverhalten und die funktionellen Eigenschaften von Molkenproteinen, hier im speziellen die emulgierenden Eigenschaften, untersucht. Nach einer Bestimmung technologisch relevante Glykosylierungsgrade sollten in unterschiedlich glykosylierten Molkenproteinpräparaten das Denaturierungsverhalten sowie die Emulgiereigenschaften in Abhängigkeit vom Glykosylierungsgrad mit unterschiedlichen Methoden bestimmt werden. Der aus praktischer Sicht relevante Einfluss der Glykosylierung auf die sensorischen Eigenschaften wurde einerseits in Molkenproteinlösungen und andererseits in einem komplexen System (Modell-Schmelzkäsezubereitung) erfasst. Schließlich galt es, den Einfluss der Glykosylierung auf die Mikrostruktur und die Festigkeit am Beispiel der Modell- Schmelzkäsezubereitung zu untersuchen und daraus unmittelbare Konsequenzen für die technologische Praxis abzuleiten.

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Ba, Fatou. "Bioraffinerie de la microalgue Haematococcus pluvialis." Thesis, Clermont-Ferrand 2, 2016. http://www.theses.fr/2016CLF22766.

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Le concept de Raffinerie de microalgues consiste à mettre au point des méthodes extrapolables à l’échelle industrielle permettant d’extraire, de séparer et de valoriser l’ensemble du contenu intracellulaire des microalgues. La mise en oeuvre d’un tel concept nécessite d’avoir des données sur la composition, sur la possibilité de séparation, et sur les fonctionnalités des différentes fractions de la biomasse. Dans le cadre de ce travail, Haematococcus pluvialis, qui produit un pigment à forte valeur ajoutée (l’astaxanthine) mais pour laquelle peu d’information n’est disponible sur les autres composés de sa biomasse, a été choisie comme modèle de microalgue. L’objectif est de quantifier et d’étudier la possibilité de valorisation des différentes fractions de la biomasse à différents stades de culture. Après une étape de lyse cellulaire par broyage haute pression, plusieurs fractions sont obtenues. Les protéines présentes dans le surnageant de broyage ont fait l’objet d’une caractérisation en terme de répartition des masses molaires et plusieurs méthodes de purification / concentration ont été mises en oeuvre. Les propriétés émulsifiantes (capacité émulsifiante, stabilité d’émulsion et index d’activité émulsifiante) ont été déterminées et comparées à celles d’un ingrédient commercial (caséinate de sodium). Cette étude a permis de montrer que les protéinesd’H. pluvialis possèdent un fort potentiel en tant qu’agent émulsifiant. Le surnageant de broyage, en plus des protéines, contient également des sucres, et une quantité importante de lipides et de pigments. Afin de séparer les composés hydrosolubles de ceux liposolubles dans le surnageant, une méthode basée sur l’utilisation du polyethyleneimine (PEI) a été mise en oeuvre. Ainsi il a été possible de définir des conditions permettant la floculation de 96 % des lipides et pigments en conservant 100 % des sucres et 89 % des protéines dans la phase aqueuse. Dans la suite du travail, la chromatographie de partage centrifuge (CPC) a été testée afin de séparer les lipides et les pigments. L’utilisation d’un système heptane : méthanol (+ 2 % eau) a ainsi montré que cette méthode permet le fractionnement des composés liposolubles, principal verrou technologique de la bioraffinerie d’H. pluvialis. Un schéma intégré de bioraffinage d’Haematococcus pluvialis a ainsi pu être proposé
The concept of Refinery of microalgae consists in finding experimental procedure allowing the separation / valorization of the intracellular components of microalgae with the aim of the scale-up at industrial level. However the implementation of such a concept requires the acquisition of data on the composition, component separation efficiencies, and their valorization ability. For this study, Haematococcus pluvialis, a known producer of a high value-added pigment (astaxanthin) was chosen as a model of microalgae. If the characteristic of the pigment of this microalga is indeed well defined, there is still a lack of knowledge on the other compounds of its biomass. The aim of this work is to quantify and to study the valorization potential of various fractions of the biomass at different stages of the culture. After quantification and characterization of the various fractions of the biomass, cell lysis was achieved to obtain supernatant that contains beside pigment, proteins, sugars and important quantity of lipids. Proteins in the supernatant were characterized in term of molecular masses distribution. Several methods based on combined effect of high pressure disruption / pH shifting and ultrafiltration were implemented for concentration/fractionation of protein matrix. The emulsifying properties (emulsifying capacity and stability) were determined and compared to those of a commercial ingredient (sodium caseinate). It has been shown that the proteins from H. pluvialis possess a high potential as emulsifying agent. Using polyethyleneimine (PEI) an experimental procedure was tested to separate the hydrosoluble and liposoluble compounds from the supernatant. Thanks to this procedure, it was then possible to define experimental conditions permitting the flocculation of 96 % of lipids and pigments while 100 % of sugars and 89 % of proteins remained in the aqueous phase. Afterward, the centrifugal partition chromatography (CPC) was tested to separate lipids and pigments. The use of a heptane : méthanol (+ 2 % water) system highlighted that this method induced the separation of the liposoluble compounds, the main technological deadlock in the biorefinery of H. pluvialis. Finally, an integrated flow-sheet for Haematococcus pluvialis biorefinery has been advised

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Book chapters on the topic "Emulsifying properties"

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Zhang, Hui, and Lingli Deng. "Emulsifying Properties." In Food Hydrocolloids, 171–206. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0320-4_5.

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Zayas, Joseph F. "Emulsifying Properties of Proteins." In Functionality of Proteins in Food, 134–227. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59116-7_4.

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Ward, Florian M. "Modified Hydrocolloids with enhanced emulsifying properties." In Gums and Stabilisers for the Food Industry 11, 318–22. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00318.

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Kato, Akio, and Kunihiko Kobayashi. "Excellent Emulsifying Properties of Protein—Dextran Conjugates." In ACS Symposium Series, 213–29. Washington, DC: American Chemical Society, 1991. http://dx.doi.org/10.1021/bk-1991-0448.ch016.

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Dickinson, E. "Interfacial, Emulsifying and Foaming Properties of Milk Proteins." In Advanced Dairy Chemistry—1 Proteins, 1229–60. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4419-8602-3_33.

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Mine, Yoshinori, and Marie Bergougnoux. "Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein." In ACS Symposium Series, 205–17. Washington, DC: American Chemical Society, 1998. http://dx.doi.org/10.1021/bk-1998-0708.ch013.

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Saito, Masayoshi. "Emulsifying Properties of Bovine Serum Albumin and its Enzymatic Hydrolyzate." In Food Hydrocolloids, 421–27. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_65.

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Kinsella, John E., and Dana M. Whitehead. "Film, Foaming, and Emulsifying Properties of Food Proteins: Effects of Modification." In ACS Symposium Series, 629–46. Washington, DC: American Chemical Society, 1987. http://dx.doi.org/10.1021/bk-1987-0343.ch039.

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Akhtar, Mahmood, Eric Dickinson, Jacques Mazoyer, and Virginie Langendorff. "Emulsifying properties of depolymerised citrus pectin: role of the protein fraction." In Gums and Stabilisers for the Food Industry 11, 311–17. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00311.

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Zhang, Yi, Jian-Guo Li, Hai-Hui Chen, Hong-Yan Cai, Hongfu Fan, and Yun Sun. "Range Estimation of Interfacial Tension and Emulsifying Properties of Surfactants in Imbibition." In Springer Series in Geomechanics and Geoengineering, 993–1009. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-10-7560-5_91.

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Conference papers on the topic "Emulsifying properties"

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Ogawa, Rio, Hitomi Kumagai, Sébastien Paul, and Yusuke Yamaguchi. "Physicochemical properties of buckwheat albumin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/huin2273.

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For prevention of diabetes mellitus, it is effective to suppress or retard the increase in postprandial blood glucose level. We have already shown that buckwheat albumin inhibits Î±-amylase and suppresses postprandial hyperglycaemia even after the hydrolysis by digestive enzymes. However, there is no detailed report on the functional properties of buckwheat albumin for its industrial use. In this study, we evaluated emulsifying and foaming properties of buckwheat albumin before and after proteolytic hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin was measured as the residual Î±-amylase inhibitory activity after heating at 100Â°C for 10â€“120 min. For the evaluation of emulsifying and foaming properties, buckwheat albumin and its hydrolysates were dissolved in citrate-phosphate buffer at pH 3â€“6. Emulsifying property was evaluated as the turbidity of emulsion 0â€“30 min after homogenization of the sample solution with corn oil. Foaming property was measured as foam volume of the sample solution 0â€“30 min after whipping with a household type mixer. Foaming and emulsifying properties of egg albumin were also measured for comparison. As a result, buckwheat albumin showed high thermal resistance even after boiling for 120 min. Buckwheat albumin showed higher emulsifying and foaming properties than egg albumin in the pH range of 3-6. Although proteolytic hydrolysis reduced emulsifying property of buckwheat albumin, it retained high foaming property. These findings suggest that buckwheat albumin can be applied not only for a functional food material to prevent diabetes but also for a texture improver for bakery products such as bread and cakes.

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Chang, Liuyi, and Jiajia Rao. "The role of conformational state of pea protein fractions on the oil/water dynamic adsorption, rheological interfacial properties and emulsifying properties." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zjao7478.

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Recently, the utilization of pea protein is on the rise because of its low price and nutritional benefits. However, the application of pea proteins is still limited by its functional properties as compared to other plant proteins due to insufficient research, especially in structure-functionality relationship among individual pea protein fractions. Regarding the functional properties, emulsifying properties is one of the important functional properties of protein. It is well established that the emulsifying properties of protein is affected by protein composition, structural properties and environmental factors. As such, the aim of this study was to investigate the impact of environmental pHs (3, 7, 9) and different salt concentrations (20 mM, 200 mM) on protein structure, kinetic adsorption and rheological interfacial properties of pea protein fractions (globulin, legumin, vicilin and albumin) at the oil/water interface, and then to research its relationship with emulsifying properties. The results showed that the addition of NaCl had a greater impact when compared to pH for all tested pea protein fractions in a number of direction. For instance, the secondary structure of the protein was changed, the ability of the protein to increase the interfacial pressure (Ï€) was reduced. Consequently, the emulsifying capacity was also decreased. With regard to the fraction effect, legumin subunit had higher emulsifying stability when compared to vicilin. For example, the particle size of legumin stabilized emulsion increased slightly, but that of vicilin stabilized emulsion droplet increased dramatically (from 4.78 to 19.43 Î¼m) after 24 h storage at pH 3. This phenomenon might be attributed to the higher macromolecular interactions of vicilin at oil/water interface (e.g., the slopes of E- Ï€ plots were 2.18 legumin vs 3.19 vicilin). The research results could provide valuable information on molecular mechanism of emulsifying properties of pea protein fractions.

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Zhmuruna, N. D., C. U. Kobzeva, M. V. Vlasova, N. V. Zhelepina, and A. V. Kozlov. "Use of champignon powder with emulsifying properties in emulsion technology." In “TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0110948.

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Betoret, Noelia, Laura Calabuig-Jiménez, Cristina Barrera, and Lucia Seguí. "Effect of particle size of blueberry pomace powder on its properties." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7879.

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Producing dried powders from blueberry pomace allows to reduce its environmental impact and gives value to this waste material. This work aims to evaluate the effect of particle size (fine or coarse) of blueberry pomace dried at 70 ºC on its fibre content and main physicochemical properties, including antiradical capacity, total phenols and anthocyanins content, hydration and emulsifying properties. The effect of storage on antioxidant properties was also evaluated. Results showed a significant effect of particle size on fibre content and consequently, on water retention, holding and emulsifying capacity of the powder. Neither phenols nor anthocyanins were affected by particle size or storage time. Keywords: blueberry pomace, powders, fibre, antioxidant properties.

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Cabezas, Dario, Yeisson Moscoso Ospina, and María Cecilia Porfiri. "Effect of Ultrasound on Compositional and Emulsifying Properties of Soybean Okara." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.440.

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Belayneh, Henok, and Ozan Ciftci. "Composition and Emulsifying Properties of Water and Enzyme Degummed Camelina Sativa Lecithin." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.380.

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Tomas, Mabel, Estefania N. Guiotto, and Bernd W. K. Diehl. "Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.70.

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Alabi, Opeyemi, Eric AMONSOU, and George Annor. "Impact of plasma-activated water treatment on physicochemical and functional properties of Bambara globulin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mecr6198.

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The functional application of plant proteins as food ingredients can be improved by altering their composition and structure. In this study, the impact of plasma-activated water (PAW) on the structure composition and functionality of Bambara groundnut globulin was investigated. Bambara globulin was treated with PAW (pH 3.4 and conductivity of 200 mV) at 4 degrees C overnight. This was then analyzed by SDS-PAGE, amino acid profiling, hydrophobicity, zeta potential, FTIR, and intrinsic fluorescence emission in comparison with the untreated globulin. Functional properties analyses included solubility, emulsifying, and foaming to define its potential application in the food system. Plasma treatment resulted in the loss of helical structure and an over 3-folds increase in beta-turns. Amino acid data showed a 20% reduction in glutamic acid after treatment. PAW treated Bambara globulin showed a slight redshift in fluorescence intensity suggesting an unfolding of the protein structure, which also correlated with the observed increased hydrophobicity. Crosslinking was not evident in the gel electrophoresis and no major change in protein surface charge and solubility profiles. Average oil droplet sizes were increased with increasing protein concentrations from 10-20 mg/ml, suggesting that Bambara globulin had reduced emulsifying capacity after treatment with PAW. However, foaming capacities were significantly better and stable at up to 15 mg protein/mL. PAW modification could be a promising strategy for the enhancement of the foaming properties of plant proteins.

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Shu-Juan Jiang and Xin-Huai Zhao. "Emulsifying and gelation properties of soybean protein isolates modified by transglutaminase in the presence of glucosamine." In 2011 International Conference on New Technology of Agricultural Engineering (ICAE). IEEE, 2011. http://dx.doi.org/10.1109/icae.2011.5943937.

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Kurozawa, Louise Emy, Gabriel Alves de Oliveira Scafi, and Renan Alex Lazarin. "Influence of process conditions on quality of spouted bed dried okara." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7361.

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Abstract:

This study aimed to evaluate the spouted bed drying of okara with inert particles of polypropylene. A central composite rotatable design was carried out to verify the effect of drying air temperature and air flow on moisture content, techno-functional properties and trypsin inhibitors activity of dried product. Higher temperatures decreased emulsifying properties and trypsin inhibitor activity, probably due to thermal protein denaturation. In order to obtain a dried okara with maximum techno-functional properties and minimum moisture content and trypsin inhibitor activity, the optimal drying conditions were suggested: air temperature of 60ºC and air flow of 180 m3/h.Keywords: soy pulp; spouted bed drying; trypsin inhibitor activity; techno-functional properties; optimization

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