•Physical modification using heating, freezing, or extrusion can denature protein structure.•Application of modern food processing methods can offer low temperature and low waste technologies in ...physical protein modification.•Some of these new methods need further researches to prove their effect on protein functional properties.
Today, there is a growing demand for novel technologies, such as high hydrostatic pressure, irradiation, ultrasound, filtration, supercritical carbon dioxide, plasma technology, and electrical methods, which are not based on chemicals or heat treatment for modifying ingredient functionality and extending product shelf life. Proteins are essential components in many food processes, and provide various functions in food quality and stability. They can create interfacial films that stabilize emulsions and foams as well as interact to make networks that play key roles in gel and edible film production. These properties of protein are referred to as ‘protein functionality’, because they can be modified by different processing. The common protein modification (chemical, enzymatic and physical) methods have strong effects on the structure and functionality of food proteins. Furthermore, novel technologies can modify protein structure and functional properties that will be reviewed in this study.
Althaea rosea flowers were used to procure the gum (ARG) needed for film preparation. Pretest studies suggested 1.5% ARG + 50% glycerol as optimum for film preparation. The reinforcement impact of 3, ...5, and 8 wt% bacterial nanocrystalline cellulose (BNC) incorporation (based on the dry weight of ARG) was investigated on the structural, mechanical, physical, thermal, optical, morphological, and barrier properties of films. The Results suggested that increasing the BNC concentration until a certain level (5 wt% BNC) could improve the latter properties. However, at higher concentration (8 wt% BNC), cellulose nanoparticles tended to agglomerate, which led to the impairment of some of those properties, especially barrier properties. According to AFM and SEM results, BNC addition increased surface roughness and coarseness. All BNC-loaded films showed better functions compared to control sample (0 wt% BNC) and the film containing 5 wt% BNC was suggested as the optimum film.
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•The films showed outstanding anti-UV properties.•Surface roughness was increased as the nanocellulose concentration increased.•BNC addition improved tensile strength and barrier properties of films.•The optimum concentration of BNC for the reinforcing of nanocomposite film was 5%.
The effects of two different modification methods (deamidation and succinylation) on the functional properties (solubility, water- and oil-binding capacity, foaming capacity and stability, emulsion ...activity and stability) of oat protein isolates were evaluated. Protein isolates extracted from defatted oat flour at alkaline pH were acylated by 0.20
g/g of succinic anhydride. The protein isolate was also modified using a mild acidic treatment (HCl, 0.5
N). Succinylation and deamidation improved solubility and emulsifying activity of the native protein isolate. Foaming capacity of oat protein isolate increased after deamidation, whereas succinylation decreased it. The deamidated and succinylated proteins had lower foam and emulsion stabilities than had their native counterpart. Water- and oil-binding capacity, in both modified oat proteins, was higher than those of the native oat protein isolate.
Starch samples separated from oat were modified with two different levels of POCl
3 (0.5 and 1.0
g
kg
−1) as a cross-linking agent and two different levels of acetic anhydride (6% and 8% (w/w)) for ...acetylation. Swelling factor, thermal properties and retrogradation measurements were evaluated to characterise the influence of phosphorylation and acetylation on oat starch. Cross-linking decreased the swelling factor and did not improve gelatinization temperature while it increased synaeresis in comparison with native starch. Acetylation increased swelling factor but reduced gelatinization temperature and synaeresis of oat starch.
This study aimed to determine antioxidant activity, total phenol, phenolic acids and minimum inhibitory concentrations of the stem bark and root of three Barberries species (Berberis integrima Bunge, ...Berberis vulgaris asperma and Berberis vulgaris orientalis). The root extract of Berberis vulgaris asperma showed the highest amount of total phenol and antioxidant activity. After measuring minimum inhibition concentration, the stem extract of Berberis vulgaris orientalis and the root extract of Berberis vulgaris asperma were selected as the best extract with a high level of antimicrobial activity. Also, the root extract of Berberis vulgaris asperma could effectively prevent fungal and bacterial growth in a concentration of 600 and 750 ppm. Moreover, bread containing 600 ppm of Berberis vulgaris asperma root extract showed the highest level of overall acceptability and oxidative stability. According to the results, Berberis vulgaris asperma root extract was the best extract among the studied samples and the concentration of 600 ppm was the best level for enriching bread and producing functional bread with extended shelf life.
The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample ...with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat flour (BB), respectively. This replacement did not make significant difference between the different formulations in most of the physicochemical characteristics including moisture content, pH value, frying properties and water activity but emulsion stability and protein content were higher in the control sample than new formulations. Based on the results of texture properties, raw control sample showed significantly harder texture but BB showed harder texture after frying. Moreover, raw quinoa burger had a higher lightness value (L*). A comparison between the QB and BB burger showed significantly increase in protein and fat content, emulsion stability and lightness of QB. In conclusion, the replacing of bread crumb and soy protein mixture by buckwheat and quinoa flours in beef burger, especially by quinoa flour did not cause significant damage to burger properties and might be a suitable strategy to produce a new functional burger with comparable physicochemical and textural properties.
BackgroundConsidering the importance of non-communicable diseases (NCDs) in Iran, the aim of this study is to identify the trend in the salt (NaCl) levels of various types of traditional bread ...(sangak, barbari, taftoon, and lavash breads) in Tehran in 2016 and 2018 and its implication for public health. MethodsA total of 777 samples of various traditional breads were randomly collected from various districts located in Tehran in 2018. The salt content (expressed as g/100 g dry weight) in these breads were determined according to Volhard method. Results from this study were compared with those reported in 2016. ResultsThe present study indicated that the mean salt content in traditional breads in 2018 was significantly higher than that reported in 2016. Salt content in traditional breads collected in 2018 ranged from 0.03 to 6.52/100 g dry weight, with mean value of 1.43 g/100 g dry weight. When comparing with the permitted limit set by Institute of Standards and Industrial Research of Iran (ISIRI), there was an increase in the percentage of samples complying with the permitted limit; 50.8% (2016) vs 54.1% (2018). ConclusionsThe daily salt intake increased from 1.56 g per person in 2016 to 2.31 g per person in 2018. Considering the high bread per capita consumption in Iran, it seems that half of the daily recommended salt intake could be reached exclusively through breads. Hence, the main strategies for salt intake reduction from bread could be achieved through evaluation of salt reduction programs and development of technological factors in bread baking.
In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of ...small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review.
•Quinoa protein has appropriate nutritional properties due to high quality protein.•Enzymatic, chemical and physical modifications can alter the protein functionality.•Quinoa protein can be used to ...supply human foods due to high content of Lysine.
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5–7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.
•High power ultrasound modified some functional properties of millet protein concentrate.•Structural changes in millet protein concentrate was shown upon ultrasound treatment.•Sonication performance ...declines at higher intensities for prolong times.•The best ultrasound treatment to modification of millet protein concentrate functional properties proposed.
In this study, the effect of high power ultrasound (US) probe in varying intensities and times (18.4, 29.58, and 73.95 W/cm2 for 5, 12.5 and 20 min respectively) on functional properties of millet protein concentrate (MPC) was investigated, and also the structural properties of best modified treatment were evaluated by FTIR, DSC, Zeta potential and SDS-PAGE techniques. The results showed the solubility in all US treated MPC was significantly (p < .05) higher than those of the native MPC. Foaming capacity of native MPC (271.03 ± 4.51 ml) was reduced after US treatments at low intensities (82.37 ± 5.51 ml), but increased upon US treatments at high intensities (749.7 ± 2 ml). In addition, EAI and ES increased after US treatments. One of the best US treatments that can improve the functional properties of MPC was 73.95 W/cm2 for 12.5 min that resulted in reduction of molecular weight and increase nearly 36% in the negative surface charge that was confirmed by SDS-page and Zeta potential results, respectively.
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