Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.

Pepsin, trypsin and proteinase K were used in the present study to hydrolyse the proteins from whole eggs, yolks or whites, and the resulting hydrolysates were characterised in terms of antioxidant and IgE-binding properties, using a combination of in vitro and in silico methods. Based on the degree of hydrolysis (DH) results, the egg yolk proteins are better substrates for all the tested enzymes (DH of 6.2-20.

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.

Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products.

Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs.

Broad bean flour is a valuable source of proteins and micronutrients and can efficiently balance the nutritional value of wheat flour. The aim of the study was to assess the impact of wheat flour substitution by native and germinated broad beans on the water related, thermal and rheological properties of the composite flours and sourdoughs. Regardless of the investigated flour, temperature increase resulted in significant decrease of water soluble index.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins.