Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates.

This study aimed to evaluate the effects of date pomace fibers (DF) on the physicochemical properties of plant-based ground patty analogues. Previously optimized pea and wheat protein isolates were incorporated with varying concentrations of DF, i.e.

Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes.

The present study investigated on the emulsifying properties of natural low-methoxyl pectin (LMP) extracted from Green Jelly Leaf (GJLP) in stabilising lactoferrin stabilised oil-in-water emulsions. The emulsion stability of GJLP was compared to commercial pectins with different degree of esterification (DE) i.e.

Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods.

Studies on gold kiwifruit pectins are limited. In this work, the characterization of pectin isolated from two different stages of maturity of gold kiwifruit, namely early harvested fruit (EHF) and main harvested fruit (MHF) isolated by three methods (acid, water, enzymatic) was carried out. Pectins isolated from MHF were higher in galacturonic acid content (52-59% w/w) and weight-average molecular weights (Mw, 1.

Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin.

The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration affected the pectin yield and pectin physicochemical properties.