Search Results

You are looking at 1 - 10 of 52 items for :

  • "protein isolate" x
  • Refine by Access: All Content x
Clear All
Journal of Thermal Analysis and Calorimetry
Authors: G. Fontanari, G. Souza, J. Batistuti, V. Neves, I. Pastre, and F. Fertonani

Abstract  

Glutelin, the major protein fraction from guava seed, was obtained by fractioning as described by Osborne. The total proteins were extracted and the isolates obtained by isoelectric precipitation presented similar DSC curves, concordant with the results obtained by gel filtration chromatography and electrophoresis in polyacrylamide gel (PAGE-SDS). However, the DSC curves showed a higher enthalpy with regard to the denaturing protein isolate (PI) extracted at pH 10.0 when compared to a PI at pH 11.5. Such results are in accordance with those obtained for PI extracted at pH 10.0 using chromatography, this one being present in the form of molecular aggregates of greater molecular mass. The glutelin fraction, however, did not present a denaturation peak in the DSC curve, showing that the process for obtaining the same significantly altered its conformation.

Restricted access

Abstract  

The guava seed protein isolate (PI) was obtained from the protein precipitation belonging to the class of the gluteline (Ip 4.5). The conditions for the preparation of the PI were determined by both the solubility curve and simultaneous thermogravimetry-differential thermal analysis (TG-DTA): pH 11.5, absence of NaCl and whiteners and T=(253)C. Under these conditions a yield of 77.00.4%, protein content of 94.20.3, ashes 0.500.05% and thermal stability, T=200C, were obtained. The TG-DTA curves and the PI emulsification capacity study showed the presence of hydrophobic microdomains at pH 11.5 and 3.0 suggesting a random coil protein conformation and, to pH 10.0, an open protein conformation. The capacity of emulsification (CE), in the absence of NaCl, was verified for: 1 – pH 3.0 and 8.5, using the IP extracted at pH 10.0 and 11.5, CE≥3435 g of emulsified oil/g of protein; 2 – pH 6.60 just for the PI obtained at pH 11.5, CE≥1408 g of emulsified oil/g of protein.

Restricted access

functional properties of pigeon pea ( Cajanus cajan ) and cowpea ( Vigna unguiculata ) protein isolates. I. Physicochemical properties. Fd Chem., 67 , 435–443. CheMan Y.B. Effects of

Restricted access
Journal of Thermal Analysis and Calorimetry
Authors: Gustavo Guadagnucci Fontanari, José Manuel Martins, Marcelo Kobelnik, Iêda Aparecida Pastre, José Alfredo Gomes Arêas, José Paschoal Batistuti, and Fernando Luis Fertonani

Introduction Legumes have been consumed for a long time, essentially in the form of grain. Nowadays, these plants are also utilized in other forms such as flour, concentrates, and protein isolates [ 1 , 2 ]. The consumption of

Restricted access

of their high nutritional quality. The most often utilised whey protein-based ingredients are whey protein concentrate (WPC) and whey protein isolate (WPI). Whey protein isolates have higher protein concentration and contain less contaminants than WPC

Restricted access
Acta Alimentaria
Authors: M. Tomczyńska-Mleko, W. Gustaw, T. Piersiak, K. Terpiłowski, B. Sołowiej, M. Wesołowska-Trojanowska, and S. Mleko

Barbut , S. & Foegeding , E.A. (1993): Ca 2+ -induced gelation of pre-heated whey protein isolate. J. Fd Sci., 58 , 867–871. Foegeding E

Restricted access

with high char yield and T max ( T max represents the temperature at which mass loss is maximum) [ 21 – 24 ]. We have fabricated biofilms from soy protein isolate and PFA absorbed/adsorbed on it [ 25 ]. It has been reported that the thermal stability

Restricted access

important role in enhancing the stability of the product. In this work, fish protein isolate (FPI) prepared from a yellow stripe trevally ( Selaroides leptolepis ) was employed to stabilise pre-emulsified SBO, chosen because of its good profile of essential

Restricted access

and characterization of polymerized whey protein isolates . J. Agric. Fd Chem ., 47 , 3649 – 3655 . Y oung , J. , W ahle , K.W. & B oyle , S.P. ( 2008 ): Cytoprotective effects of phenolic

Restricted access