Mitigation of antinutritional factors and protease inhibitors of defatted winged bean-seed proteins using thermal and hydrothermal treatments: Denaturation/unfolding coupled hydrolysis mechanism.

The inactivation of antinutritional factors, protease inhibitors within winged bean protein was induced by two respective method treatments. The physical method based on steam vapor that was conducted using an autoclave and chemical method consisting on pH-gradients of buffer solutions prepared at respective acidic pH, neutral pH and alkaline pH ranges. The activity of remaining protease inhibitors of bowman birk inhibitor (BBI), and kunitz-trypsin inhibitor (KTI) after and before treatments was enzymatically confirmed using relevant antagonistic trypsin and combined trypsin-α-chymotrypsin digests.

Gluten proteins: Enzymatic modification, functional and therapeutic properties.

Glutens are potential proteins with multifunctional therapeutic effects. Their covalence network structures with and without protease inhibitors are expected to enhance or to serve further properties and further technological points such as increased bioactive surfaces, gelatinization, gelation and pasting properties. The depletion of the allergic peptide sequences of gluten proteins comprising sometimes protease inhibitors are valid via the enzymatic ingestion using proteolytic enzymes that might enhance these functional and technological processes by producing active peptides having osmoregulation and regular glass transitions, surface activity for coating and encapsulation properties.

Effects of inlet temperature and carrier concentration on spray-dried 'cempedak' (Artocarpus integer) fruit powder and its reconstitution properties.

Background: 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable.

The structural reconformation of peptides in enhancing functional and therapeutic properties: Insights into their solid state crystallizations.

Therapeutic peptides derived proteins with alpha-reconformation states like antibody shape have shown potential effects in combating terrible diseases linked with earlier signs of angiogensis, mutagenesis and transgenesis. Alpha reconformation in material design refers to the folding of the peptide chains and their transitions under reversible chemical bonds of disulfide chemical bridges and further non-covalence lesions. Thus, the rational design of signal peptides into alpha-helix is intended in increasing the defending effects of peptides into cores like adjuvant antibiotic and/or vaccines.

Characterization of crude 5'-phosphodiesterase from germinated adzuki (Vigna angularis L.) beans.

Background: 5'-Phosphodiesterase (5'-PDE) is an enzyme that hydrolyzes RNA to form 5'-inosine monophosphate (5'-IMP) and 5'-guanosine monophosphate (5'-GMP). These 5'-nucleotides can function as flavor enhancers. Adzuki beans (Vigna angularis L.

Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open-heat evaporation techniques.

Background: Coconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period (3-5 h).

Acetylcholinesterase and α-glucosidase inhibitory compounds from .

Phytochemical investigation on the soluble fractions of -hexane and dichloromethane of methanolic leaves extract of the K. & G. led to the isolation of three triterpenoids [euscaphic acid (), arjunic acid (), and ursolic acid ()] together with two flavones [apigenin () and acacetin ()], two phytosterols [stigmasterol 3--β-glycopyranoside () and sitosterol 3--β-glycopyranoside ()], and a fatty acid [-hexacosanoic acid ()].

Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions.

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed.

Fat properties and antinutrient content of rambutan (Nephelium lappaceum L.) seed during solid-state fermentation of rambutan fruit.

Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit.

Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.

A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity.

Effect of virgin avocado oil on diet-induced hypercholesterolemia in rats via H NMR-based metabolomics approach.

Hypercholesterolemia is a major risk factor for the initiation and development of nonalcoholic fatty liver disease and atherosclerosis. The present study evaluated the hypocholesterolemic effect of virgin avocado oil (VAO) using urinary metabolomic method. Male Sprague-Dawley rats were fed high-cholesterol diet for four weeks to induce hypercholesterolemia.

Smart electrical bi-layers lipopeptides: Novel peptidic chains like zigzag map esterified with phospho-glyceride as mono-layer moieties capable in forming a meso-sphere- envelop with scaffold- ability to cellular impurities.

Cell impurities are an emerging nucleating molecular barriers having the capability in disordering the metabolic chain reactions of proteolysis, glycolysis and lipolysis. Their massive effects induced by copolymer crystal growth in compaction with metal and mineral transients are extended as well as in damaging DNA and mRNA structure motif and other molecular assembly e.g.

Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions.

This article reports on the changes of oxidation indices and minor components of low free fatty acid (FFA) and freshly extracted crude palm oils after storage at ambient (28 ± 1 C) and 60 C for 77 days. The changes in peroxide value (PV), FFA, extinction coefficient at 233 and 269 nm ( and ), bleachability index (DOBI), carotene and vitamin E contents were monitored. PV, FFA, and of both oil samples increased as storage progressed while the values of carotene and vitamin E contents decreased.

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp.

Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C.

Physicochemical and functional properties of yeast fermented brown rice flour.

In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5-6), specifically pH 5.5 of brown rice batter with time, temperature and yeast concentration as the independent variables.

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.

5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M).

Recent advances in food biopeptides: production, biological functionalities and therapeutic applications.

The growing momentum of several common life-style diseases such as myocardial infarction, cardiovascular disorders, stroke, hypertension, diabetes, and atherosclerosis has become a serious global concern. Recent developments in the field of proteomics offering promising solutions to solving such health problems stimulates the uses of biopeptides as one of the therapeutic agents to alleviate disease-related risk factors. Functional peptides are typically produced from protein via enzymatic hydrolysis under in vitro or in vivo conditions using different kinds of proteolytic enzymes.

Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability.

The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability.

Sorption isotherms and isosteric heats of sorption of Malaysian paddy.

Understanding the water sorption characteristics of cereal is extremely essential for optimizing the drying process and ensuring storage stability. Water relation of rough rice was studied at 20, 30, 40 and 50 °C over relative humidity (RH.) between 0.

Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety.

A study was carried out to determine the physicochemical characteristics of the oil derived from papaya seeds of the Hong Kong/Sekaki variety. Proximate analysis showed that seeds of the Hong Kong/Sekaki variety contained considerable amount of oil (27.0%).

Partial characterization of an enzymatic extract from Bentong ginger (Zingiber officinale var. Bentong).

Extraction of protease from a local ginger rhizome (Zingiber officinale var. Bentong) was carried out. The effect of extraction pH (6.

Chemical profile and antiacetylcholinesterase, antityrosinase, antioxidant and α-glucosidase inhibitory activity of Cynometra cauliflora L. leaves.

Background: The aim of the current study was (i) to evaluate the bioactive potential of the leaf methanolic extract of Cynometra cauliflora L., along with its respective hexane, dichloromethane, ethyl acetate (EtOAc), n-butanol (n-BuOH) and aqueous fractions, in inhibiting the enzymes α-glucosidase, acetylcholinesterase (AChE) and tyrosinase as well as evaluating their antioxidant activities. (ii) In addition, in view of the limited published information regarding the metabolite profile of C.

Physicochemical properties and potential food applications of Moringa oleifera seed oil blended with other vegetable oils.

Blends (30:70, 50:50 and 70:30 w/w) of Moringa oleifera seed oil (MoO) with palm olein (PO), palm stearin (PS), palm kernel oil (PKO) and virgin coconut oil (VCO) were prepared. To determine the physicochemical properties of the blends, the iodine value (IV), saponication value (SV), fatty acid (FA) composition, triacylglycerol (TAG) composition, thermal behaviour (DSC) and solid fat content (SFC) tests were analysed. The incorporation of high oleic acid (81.

Mycelium-bound lipase from a locally isolated strain of Geotrichum candidum.

Mycelium-bound lipase (MBL), from a locally isolated Geotrichum candidum strain, was produced and characterized as a natural immobilized lipase. A time course study of its lipolytic activity in 1 L liquid broth revealed the maximum MBL activity at 4 h for mycelium cells harvested after 54 h. The yield and specific activity of MBL were 3.

Tocopherol and tocotrienol contents of different varieties of rice in Malaysia.

Background: The present study examined the contents of tocopherols and tocotrienols and their distribution in 58 different varieties of whole rice cultivated in Malaysia. The analytical method used was saponification of samples followed by dispersive liquid-liquid microextraction and reverse phase high-performance liquid chromatography.

Results: The total vitamin E contents of different varieties of whole rice ranged between 19.