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A comparison of dual-functional whey hydrolysates by the use of commercial proteases Ciênc. Tecnol. Aliment.
ROSA,Luísa Ozorio Lopes da; SANTANA,Marcelo Cerutti; AVEZEDO,Tatiana Lima; BRÍGIDA,Ana Iraidy Santa; GODOY,Ronoel; PACHECO,Sidney; MELLINGER-SILVA,Caroline; CABRAL,Lourdes Maria Correa.
Abstract Whey is well-known for the functional and bioactive properties of its proteins and peptides, which are of great interest to food and nutraceutical industries. The aim of this study was to investigate the effect of four different commercial proteases (Novo ProD® (NPD), Alcalase® (ALC), Pancreas Trypsin® (TRY), and Flavourzyme® (FLA)) in the generation of hydrolysates with emulsifying and antioxidant activities. Hydrolysis processes were carried out for 5 h, reaching maximum degrees of 18.5, 15.5, 9.2, and 8.7% for NPD, ALC, TRY, and FLA, respectively. All tested enzymes generated very diverse, but conservative peptide profiles when comparing the treatments along the time, with the main enzymatic actions up to 120 min-reaction. An increase in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey protein; Hydrolysis; Functionality; Emulsification; Antioxidant activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500031
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Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development Ciênc. Tecnol. Aliment.
Alezandro,Marcela Roquim; Lui,Maria Cristina Youn; Lajolo,Franco Maria; Genovese,Maria Inés.
The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract) had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC). The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidants; Industrial ingredients; Food development; Functionality; Phenolic compounds; Spices.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200038
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Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk BABT
Andreatta,Evelise; Fernandes,Andrezza Maria; Santos,Marcos Veiga; Mussarelli,Camila; Marques,Marina Célia; Oliveira,Carlos Augusto Fernandes de.
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Somatic cell count; Mozzarella cheese; Quality evaluation; Functionality.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000500022
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Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates BJM
Yang,Shuang; Zheng,Mingzhu; Cao,Yong; Dong,Yanjiao; Yaqoob,Sanabil; Liu,Jingsheng.
Abstract Cordyceps militaris 202 is a potential fungus for biotransformation zein, due to its various proteases, high tolerance and viability in nature. In this article, single factor experiment and response surface methodology were applied to optimize the liquid fermentation conditions and improve the ability of biotransformation zein. The optimized fermentation conditions were as follows: inoculum concentration of 19%, volume of liquor of 130 mL/500 mL and pH of 4.7. Under this condition, the degree of hydrolysis (DH) was 27.31%. The zein hydrolysates from fungi fermentation maintained a high thermal stability. Compared to the original zein, the zein hydrolysates were found to have high solubility, which most likely results in improved foaming and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zein; Degree of hydrolysis; Cordyceps militaris 202; Functionality.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000300621
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Physicochemical, thermal and rheological properties of three native corn starches Ciênc. Tecnol. Aliment.
BUSTILLOS-RODRÍGUEZ,Juan Carlos; TIRADO-GALLEGOS,Juan Manuel; ORDÓÑEZ-GARCÍA,Magali; ZAMUDIO-FLORES,Paul Baruk; ORNELAS-PAZ,José de Jesús; ACOSTA-MUÑIZ,Carlos Horacio; GALLEGOS-MORALES,Gabriel; PÁRAMO-CALDERÓN,Delia Esther; RIOS-VELASCO,Claudio.
Abstract Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G’ and G” values. The tested starches showed similar Tp, Tc, and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn type; Maize; Polysaccharides; Functionality; Technological uses; Bromatological composition.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149
Registros recuperados: 5
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