Milk protein concentrates (MPCs) are highly functional ingredients, with high-protein variants increasingly used in numerous applications. The objective of this study was to determine the impact homogenisation, as part rehydration process, on solubility and heat stability MPC. An 80% MPC powder reconstituted (3% protein, w/v) homogenised at 50°C using a pilot-scale, two-stage, valve homogeniser...

We report on the solubility of hen lysozyme (HEWL) in aqueous ethylammonium nitrate (EAN) as a function of water content. We find the solubility behavior to be complex, exhibiting both a maximum (400 mg/mL) at very high EAN content) and a minimum at intermediate EAN content. We exploit this solubility profile in a novel approach to generating crystals of hydrophilic proteins, based on rehydrati...

Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, wate...

Legume flours are great sources of protein, dietary fiber, starch, minerals, and vitamins. In recent years, the utilization different legume in food systems has gained attention due to their sustainable functional properties. This study aimed characterize examine water interactions flours: navy bean, chickpea, pea, lentil. For this purpose, addition standard techniques (proximal analysis, Fouri...

Arthrospira platensis contains high protein content and quality, which makes it a promising feed source for livestock animals. However, this microalga presents recalcitrant peptidoglycan cell wall, its main proteins form protein-pigment complexes attached to the algal thylakoid membrane. The purpose of present study was evaluate effect mechanical/physical pretreatments (bead milling, extrusion,...

Solubility plays a major role in protein purification, and has serious implications in many diseases. We studied the effects of pH and mutations on protein solubility by calculating the transfer free energy from the condensed phase to the solution phase. The condensed phase was modeled as an implicit solvent, with a dielectric constant lower than that of water. To account for the effects of pH,...

The objective of the study was to characterize pale breast meat, compare it with normal colored breast meat, and determine whether it should be considered pale, soft, and exudative (PSE). Characteristics of 20 normal and 20 pale broiler breasts, obtained at a commercial slaughter plant, were evaluated. Compared with normal meat, the pale breast meat had a significantly (P < 0.05) lower pH (5.7 ...

In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and...

Prion diseases are characterized biochemically by protein aggregation of infectious prion isoforms (PrPSc), which result from the conformational conversion of physiological prion proteins (PrPC). PrPC are variable post-translationally modified glycoproteins, which exist as full length and as aminoterminally truncated glycosylated proteins and which exhibit differential detergent solubility. Thi...

Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...