Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein
TL;DR: Wang et al. as discussed by the authors explored the effect of different drying methods, namely, freeze drying (FD), vacuum drying (VD), and hot-air drying (HD), on the structure and functional properties of CBTMP.
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Abstract: Clanis Bilineata Tingtauica Mell Protein (CBTMP) was a kind of natural full-price protein which has a bright application prospect in the food industry. Since the functional properties of protein can be significantly affected by drying method, this study aims to explore the effect of different drying methods, namely freeze drying (FD), vacuum drying (VD),and hot-air drying (HD) on the structure and functional properties of CBTMP. The results showed that the degree of oxidation of CBTMP was found to be in the following order: HD > VD > FD. Functional characteristics revealed that the CBTMP prepared by VD had relatively high foaming ability (150.24 ± 5.34°C) among three drying methods. However, the stability of emulsion and rheological properties prepared by FD was superior to other samples. Differential scanning calorimeter (DSC) showed CBTMP made by HD had the relatively good thermal stability (Tp = 91.49 ± 0.19 °C), followed by VD and FD. Digestive properties reflected that heating treatment could significantly increase its degree of hydrolysis in vitro. To sum up, the research could provide experimental guidance and theoretical support for the preparation method and utilization of CBTMP. Graphical Abstract Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein.
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Citations
Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate
Mengqiang Ye,Zhixin Wang,Xianghui Yan,Zheling Zeng,Ting Peng,Weiyun Wang,Deming Gong,Ping Yu +7 more
TL;DR: Effects of drying methods on the physicochemical and functional properties of Cinnamomum camphora seed kernel protein isolate (CPI) are significant, with vacuum-drying (VD) leading to the highest content of β-sheet and lowest contents of α-helix and β-turn, as well as inferior solubility, emulsification, and foaming properties compared to freeze-drying (FD) and spray-drying (SD).
2
Investigation into Potential Allergenicity and Digestion-Resistant Linear Epitopes of Fish Skin Gelatin in Cell-Cultured Meat Scaffolds
Shuya Wang,Lei Qin,Kexin Liu,Shuli Jia,Qiaozhen Liu,Na Sun +5 more
TL;DR: Fish skin gelatin (FSG)-based cell scaffolds have high allergenicity due to the presence of digestion-resistant linear epitopes.
Impact of drying techniques on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of sesame protein isolate
Osman Gul,Abdullah Akgün,Safa KARAMAN,Mahmut Ekrem Parlak,Furkan Türker Saricaoğlu,Senay Simsek,Osman Gul,Abdullah Akgün,Safa KARAMAN,Mahmut Ekrem Parlak,Furkan Türker Saricaoğlu,Senay Simsek +11 more
Abstract: Sesame protein isolate (SPI) is emerging as a valuable plant-based protein with promising nutritional and functional properties. This study examined the influence of three drying techniques—hot air drying (OD), spray drying (SD), and freeze-drying (FD)—on the physicochemical, structural, thermal, techno-functional, rheological properties, and in vitro digestibility of SPI. While proximate composition remained unchanged, notable variations were observed in particle size, zeta potential, FTIR spectra, free sulfhydryl (–SH) groups, and surface hydrophobicity (H₀), reflecting conformational modifications. OD-PI exhibited the highest denaturation temperature (81.83 °C) and lowest enthalpy (28.86 J/g). SD-PI demonstrated superior functional traits, including emulsion capacity (29.91 %), stability (64.83 min), foaming capacity (127.78 %), stability (47.78 %), water-holding capacity (1.81 %), and rheology, attributed to its small particle size (4.51 μm) and high solubility (72.62 %). FD-PI showed the greatest –SH and H₀ values. Importantly, SD-PI displayed enhanced digestibility, establishing spray drying as the most effective method for producing high-quality SPI for food applications.
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