Study on Physicochemical Properties of Food Protein
This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest i...
Tallennettuna:
| Aineistotyyppi: | Online |
|---|---|
| Kieli: | englanti |
| Julkaistu: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Aiheet: | |
| Linkit: | ONIX_20240514_9783036598680_106 |
| Tagit: |
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| _version_ | 1869519008345096192 |
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| collection | Directory of Open Access Books |
| description | This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification. These findings not only contribute to a deeper understanding of the role of proteins in food products but also provide valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. The research presented showcases the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field. |
| format | Online |
| id | doab-20.500.12854ir-137504 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1375042024-05-14T13:19:53Z Study on Physicochemical Properties of Food Protein He, Shudong Xu, Wei Aludatt, Muhammad H. hot-pressed peanut meal denaturation network structure crosslinking water resistance egg-white protein chitosan particles double-layer emulsion characterization Maillard reaction ultrasound hydrolyzed soybean meal oxidized lard high-temperature denatured defatted rice bran steam flash-explosion rice bran protein isolate structural properties cashew nuts allergens phage display technology epitope prediction ultra-high-pressure jet processing casein protein structure curdling properties esterification soy protein nano-emulsion acidic antibacterial ultrasonic treatment collagen fibril self-assembly behavior collagen fibril gel gel property rice protein solubility enhancement food processing application gelatin peptides antioxidant activity structural characteristics Keap1 protein molecular dynamics simulations n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification. These findings not only contribute to a deeper understanding of the role of proteins in food products but also provide valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. The research presented showcases the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field. 2024-05-14T13:19:42Z 2024-05-14T13:19:42Z 2024 book ONIX_20240514_9783036598680_106 9783036598680 9783036598673 https://directory.doabooks.org/handle/20.500.12854/137504 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8663 https://mdpi.com/books/pdfview/book/8663 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9867-3 10.3390/books978-3-0365-9867-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036598680 9783036598673 164 open access |
| spellingShingle | hot-pressed peanut meal denaturation network structure crosslinking water resistance egg-white protein chitosan particles double-layer emulsion characterization Maillard reaction ultrasound hydrolyzed soybean meal oxidized lard high-temperature denatured defatted rice bran steam flash-explosion rice bran protein isolate structural properties cashew nuts allergens phage display technology epitope prediction ultra-high-pressure jet processing casein protein structure curdling properties esterification soy protein nano-emulsion acidic antibacterial ultrasonic treatment collagen fibril self-assembly behavior collagen fibril gel gel property rice protein solubility enhancement food processing application gelatin peptides antioxidant activity structural characteristics Keap1 protein molecular dynamics simulations n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Study on Physicochemical Properties of Food Protein |
| title | Study on Physicochemical Properties of Food Protein |
| title_full | Study on Physicochemical Properties of Food Protein |
| title_fullStr | Study on Physicochemical Properties of Food Protein |
| title_full_unstemmed | Study on Physicochemical Properties of Food Protein |
| title_short | Study on Physicochemical Properties of Food Protein |
| title_sort | study on physicochemical properties of food protein |
| topic | hot-pressed peanut meal denaturation network structure crosslinking water resistance egg-white protein chitosan particles double-layer emulsion characterization Maillard reaction ultrasound hydrolyzed soybean meal oxidized lard high-temperature denatured defatted rice bran steam flash-explosion rice bran protein isolate structural properties cashew nuts allergens phage display technology epitope prediction ultra-high-pressure jet processing casein protein structure curdling properties esterification soy protein nano-emulsion acidic antibacterial ultrasonic treatment collagen fibril self-assembly behavior collagen fibril gel gel property rice protein solubility enhancement food processing application gelatin peptides antioxidant activity structural characteristics Keap1 protein molecular dynamics simulations n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | hot-pressed peanut meal denaturation network structure crosslinking water resistance egg-white protein chitosan particles double-layer emulsion characterization Maillard reaction ultrasound hydrolyzed soybean meal oxidized lard high-temperature denatured defatted rice bran steam flash-explosion rice bran protein isolate structural properties cashew nuts allergens phage display technology epitope prediction ultra-high-pressure jet processing casein protein structure curdling properties esterification soy protein nano-emulsion acidic antibacterial ultrasonic treatment collagen fibril self-assembly behavior collagen fibril gel gel property rice protein solubility enhancement food processing application gelatin peptides antioxidant activity structural characteristics Keap1 protein molecular dynamics simulations n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20240514_9783036598680_106 |