4.7 Article

Surface tension of native and modified plant seed proteins

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Physical

Effects of Fe (II) on stability of aqueous foam prepared by hydrolyzed rice protein in the presence of oil

Xiaoyang Yu et al.

Summary: The stability of aqueous foam stabilized by hydrolyzed rice protein (HRP) can be remarkably enhanced after adding FeSO4, forming HRP-Fe2+ complexes at the air-liquid interface. The improved foam stability is attributed to the adsorption of HRP-Fe2+ complexes, which prevents bubble coalescence and rupture, rather than reducing surface tension. This formulation can be a potential non-fluoro replacement with better foam stability than silicone and glucoside surfactants.

JOURNAL OF MOLECULAR LIQUIDS (2022)

Article Food Science & Technology

Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate

Busra Gultekin Subasi et al.

Summary: Moderate electric field treatment altered the structural and thermo-physical properties of sunflower protein isolate and sodium caseinate, leading to changes in particle size, surface tension, and helix content. The effects were more significant for SPI, resulting in a bulkier, loosened, and more hydrophilic structure, while changes in CAS were less pronounced. Denaturation temperatures and enthalpies of both SPI and CAS samples decreased after MEF treatments.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Chemistry, Physical

A comprehensive research on Lactone Sophorolipid (LSL) and Soy Protein Isolate (SPI) interacting mixture

Yanrong Chen et al.

Summary: This study comprehensively investigated the interaction mode and properties of LSL and SPI composite systems, revealing different performance optimizations under various mass ratios. The combination of LSL and SPI altered the protein structure, enhancing our understanding of the interaction mechanism between the two components.

JOURNAL OF MOLECULAR LIQUIDS (2021)

Article Agriculture, Multidisciplinary

Effects of transglutaminase glycosylated soy protein isolate on its structure and interfacial properties

Anqi Zhang et al.

Summary: The study investigated the structural and interfacial properties of soybean protein isolate (SPI) after glycosylation by the transglutaminase method, with the aim of finding a new food ingredient and expanding the application of SPI in the food industry. The results showed that enzymatic protein glycosylation with transglutaminase can improve the interfacial properties of SPI, providing a theoretical basis for its application in the food industry.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Food Science & Technology

Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review

Seyedeh Fatemeh Mirpoor et al.

Summary: Seed oil cakes, rich in fibers, proteins, and secondary metabolites, are being considered as potential raw materials in biorefineries for the production of high-value added products. While traditionally used as animal feed or plant fertilizer, there are ongoing studies exploring novel applications such as biofuels and bioplastics production, highlighting the potential of seed oil cakes in sustainable industries.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Defatted Seeds of Oenothera biennis as a Potential Functional Food Ingredient for Diabetes

Zhiqiang Wang et al.

Summary: The study found that defatted seeds of Oenothera biennis (DSOB) have excellent antioxidant, alpha-glucosidase inhibition, and aldose reductase inhibition properties, high content of polyphenols, carbohydrates, proteins, and minerals, making it suitable as an ingredient for functional foods for diabetes.
Article Food Science & Technology

Interfacial Rheology and Foaming Properties of Soy Protein and Hydrolysates under Acid Condition

Zhaojun Wang et al.

Summary: The study found that SPSH and SPLH can be effective alternatives to egg white in aerated food due to their high foamability at both acidic and neutral conditions.

FOOD BIOPHYSICS (2021)

Review Food Science & Technology

Plant Proteins for Future Foods: A Roadmap

Shaun Yong Jie Sim et al.

Summary: Protein calories account for 15-20% of the world's energy intake, posing a challenge to feed over 9 billion people by 2050. Plant protein technology is still in its infancy, requiring advancements in ingredient development and food construction knowledge.
Review Food Science & Technology

Plant proteins as high-quality nutritional source for human diet

Amanda Gomes Almeida Sa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Chemistry, Physical

Physico-chemical characterization of protein stabilized oil-in-water emulsions

Veljko S. Krstonosic et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Review Food Science & Technology

The functional modification of legume proteins by ultrasonication: A review

Seyed Mohammad Taghi Gharibzahedi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

Qinhui Xing et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Article Food Science & Technology

The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Yanis Djemaoune et al.

JOURNAL OF FOOD SCIENCE (2019)

Article Biochemistry & Molecular Biology

Production and characterization of hydrophilic and hydrophobic sunflower protein isolate nanofibers by electrospinning method

Elaheh Shanesazzadeh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Chemistry, Physical

Multistep building of a soft plant protein film at the air-water interface

Alexandre Poirier et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2018)

Article Chemistry, Applied

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Jarine Amaral do Evangelho et al.

FOOD CHEMISTRY (2017)

Review Agriculture, Dairy & Animal Science

Potential value of the common vetch (Vicia sativa L.) as an animal feedstuff: a review

Y. F. Huang et al.

JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION (2017)

Article Food Science & Technology

Nutritional quality of flours from guar bean (Cyamopsis tetragonoloba) varieties as affected by different processing methods

Priyanka Sharma et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Agriculture, Dairy & Animal Science

A review of nutritional and toxicological implications of castor bean (Ricinus communis L.) meal in animal feeding systems

T. O. Akande et al.

JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION (2016)

Article Chemistry, Applied

Preparation and Surface Activities of Modified Soy Protein-Dextrin Surfactants

Li-Huei Lin et al.

JOURNAL OF SURFACTANTS AND DETERGENTS (2016)

Article Chemistry, Physical

Thermodynamics, interfacial pressure isotherms and dilational rheology of mixed protein-surfactant adsorption layers

V. B. Fainerman et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)

Article Biophysics

Effect of enzymatic hydrolysis on surface activity and surface rheology of type I collagen

Aleksandra Kezwon et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2016)

Article Food Science & Technology

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Yi-Yuan Shao et al.

JOURNAL OF FOOD QUALITY (2016)

Article Food Science & Technology

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

Manashi Das Purkayastha et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Energy & Fuels

Preparation and surface active properties of coconut and sunflower protein-based diethanolamides

Sreenu Madhumanchi et al.

BIOMASS CONVERSION AND BIOREFINERY (2016)

Article Chemistry, Applied

Adsorption of oat proteins to air-water interface in relation to their colloidal state

Dilek Ercili-Cura et al.

FOOD HYDROCOLLOIDS (2015)

Article Chemistry, Applied

Interfacial and Emulsifying Properties of Soybean Peptides with Different Degrees of Hydrolysis

Tomohiro Imura et al.

JOURNAL OF OLEO SCIENCE (2015)

Article Chemistry, Physical

Interaction of Quillaja bark saponins with food-relevant proteins

Aleksandra Kezwon et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2014)

Article Chemistry, Applied

Effect of frozen storage on the foaming properties of wheat gliadin

Pei Wang et al.

FOOD CHEMISTRY (2014)

Article Engineering, Chemical

Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis

Maomao Zeng et al.

DRYING TECHNOLOGY (2013)

Review Food Science & Technology

Proteins from land plants - Potential resources for human nutrition and food security

Li Day

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Review Food Science & Technology

Proteins in Oats; their Synthesis and Changes during Germination: A Review

Christina Klose et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Article Agriculture, Multidisciplinary

Foaming Properties of Wheat Gliadin

Bert G. Thewissen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Food Science & Technology

Oats protein isolate: Thermal, rheological, surface and functional properties

Abdellatif Mohamed et al.

FOOD RESEARCH INTERNATIONAL (2009)

Article Food Science & Technology

Enzymatic hydrolysis of ovomucin and effect on foaming properties

Marianne Hammershoj et al.

FOOD RESEARCH INTERNATIONAL (2008)

Article Agriculture, Multidisciplinary

Guar foaming albumin: A low molecular mass protein with high foaming activity and foam stability isolated from guar meal

Ami Shimoyama et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Chemistry, Multidisciplinary

Interfacial characterization of β-lactoglobulin networks:: Displacement by bile salts

Julia Maldonado-Valderrama et al.

LANGMUIR (2008)

Article Food Science & Technology

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

Marcello Duranti et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)

Article Chemistry, Physical

Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength

Victor Pizones Ruiz-Henestrosa et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2007)

Article Chemistry, Applied

Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate

Juan M. Rodriguez Patino et al.

FOOD HYDROCOLLOIDS (2007)

Article Agriculture, Multidisciplinary

Limited enzymatic hydrolysis can improve the interfacial and foaming characteristics of β-conglycinin

Victor Pizones Ruiz-Henestrosa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Review Agriculture, Multidisciplinary

Sunflower proteins: overview of their physicochemical, structural and functional properties

Sergio Gonzalez-Perez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Chemistry, Applied

Barley protein isolate: Thermal, functional, rheological, and surface properties

Abdellatif Mohamed et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)

Article Polymer Science

Preparation and surface activity of modified soy protein

Li-Huei Lin et al.

JOURNAL OF APPLIED POLYMER SCIENCE (2006)

Article Food Science & Technology

Composition and surface properties of dough liquor

L. J. Salt et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Agriculture, Multidisciplinary

Effect of enzymatic treatment of extracted sunflower proteins on solubility, amino acid composition, and surface activity

JM Conde et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Effect of heat treatment and pH on the thermal, surface, and rheological properties of Lupinus albus protein

A Mohamed et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)

Article Chemistry, Physical

Aggregation behaviors and interfacial properties of oxyethylated nonionic surfactants

ZQ Zhang et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2005)

Article Biochemistry & Molecular Biology

Protein adsorption at air-water interfaces: A combination of details

HHJ de Jongh et al.

BIOPOLYMERS (2004)

Article Chemistry, Physical

Emulsifying properties of acylated rapeseed (Brassica napus L.) peptides

R Sánchez-Vioque et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2004)

Article Engineering, Chemical

Effect of pH on the foam fractionation of Mimosa pudica L. seed proteins

GT Jeong et al.

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH (2004)

Article Food Science & Technology

Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food

BF Gibbs et al.

FOOD RESEARCH INTERNATIONAL (2004)

Article Biophysics

Foams and surface rheological properties of β-casein, gliadin and glycinin

MA Bos et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2003)

Article Agriculture, Multidisciplinary

Identification of the wheat seed protein CM3 as a highly active emulsifier using a novel functional screen

SM Gilbert et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Dairy & Animal Science

Nutritional evaluation of dried tomato seeds

ME Persia et al.

POULTRY SCIENCE (2003)

Article Chemistry, Physical

Dynamic properties of soy globulin adsorbed films at the air-water interface

JMR Patino et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2003)

Article Chemistry, Applied

Evaluation of the foaming properties of cottonseed protein isolates

E Tsaliki et al.

FOOD HYDROCOLLOIDS (2002)

Article Agriculture, Multidisciplinary

Correlations between biochemical characteristics and foam-forming and -stabilizing ability of whey and casein hydrolysates

C van der Ven et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Physical

Characterization of the emulsification properties of 2S albumins from sunflower seed

GR Burnett et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2002)

Article Plant Sciences

The composition of pigeon peas (Cajanus cajan (L.) Millsp.) grown in Botswana

JO Amarteifio et al.

PLANT FOODS FOR HUMAN NUTRITION (2002)

Review Food Science & Technology

Interfacial behaviour of wheat proteins

J Ornebro et al.

JOURNAL OF CEREAL SCIENCE (2000)