Comparison of Colorimetric Methods for Measuring the Solubility of Legume Proteins.

Increasing the use of plant proteins in foods requires improving their physical and chemical properties, such as emulsification, gelation capacity, and thermal stability. These properties determine the acceptability and functionality of food products. Higher protein solubility significantly impacts these properties by affecting denaturation and the stability of emulsifiers or gels.

Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates.

Food applications involving plant proteins require modification of their functionality to mimic the unique properties of animal proteins. Enzymatic hydrolysis is commonly used to alter the functionality of plant proteins, particularly to improve their solubility near the isoelectric point. Current methodological approaches mostly indicate improved solubility upon hydrolysis.

Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality.

Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins.

Quantification of Porous Properties of Shear Crystallized Lipids.

The aim of this study was to investigate the impact that shear and composition have on the structural properties associated with the porous phases of lipids. To accomplish this aim, we developed eight main crystallized samples using cocoa butter (CB) or trilaurin (TL) in the presence or absence of monostearate (M) (5% /). The samples were sheared at 500 s using random (RS) or laminar (LS) shear at a cooling rate of 2 °C/min.

Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels.

Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and trans fats but also delivering food protein. Nevertheless, an in-depth view of the structure of networks made of OG and protein is deficient.

Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure.

Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10-30% ) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature () of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold.

Effects of cocoa butter triacylglycerides and minor compounds on oil migration.

In a multi-component chocolate product, oil migration, from high oil content filling into chocolate, is one of the major contributors to the product quality loss. Among various parameters influencing oil diffusivity, cocoa butter is studied intensively. Studies have shown that the rate of oil transportion in cocoa butter is affected by its composition, the way that it is crystallized, and also the storage conditions.

Vegetable organogels incorporation in cream cheese products.

Edible oleogels made from rice bran wax (RBW) or ethylcellulose (EC) organogelators in combination with vegetable oils and other non-fat ingredients were used to produce oleogel cream cheese products. Four oleogel cream cheese products, two containing RBW and two with EC, were prepared and compared to control samples including full-fat and fat-free commercial cream cheese samples. Upon compositional analysis, all the oleogel cream cheese (OCC) samples showed approximately a 25% reduction in total fat content in comparison to the full-fat commercial control.

Prediction of growth of Pseudomonas fluorescens in milk during storage under fluctuating temperature.

Accurate prediction of growth of undesirable organisms (e.g., Pseudomonas fluorescens) in perishable foods (e.

Dynamics of moisture diffusivity in solid triacylglycerol matrices.

The effects of lipid formulation in combination with two crystallization conditions, shearing and non-shearing, on the mechanism of water diffusivity were investigated. Five formulations of lipid which varied in fatty acid compositions, solid fat particles, and emulsifier levels were assessed at 5, 20, and 30°C. Polarized light microscopy was used to study microstructural properties of the samples under dynamic and static conditions; and their moisture permeability was examined using gravimetric technique (ASTM E-96).