Rheological characterization of acylated and dextran conjugated African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) proteins

LWT

Volumn 45, Issue 1, 2012, Pages 58-64

  Arogundade, Lawrence A ^a   Eromosele, Catherine O ^a   Eromosele, Ighodalo C ^a   Ademuyiwa, Oladipo ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Acetylation; Dextran protein conjugation; Electrophoresis; Rheology; Sphenostylis stenocarpa; Succinylation

Indexed keywords

ACETYLATION; ACTIVATION ENERGY; ACYLATION; DEXTRAN; DISPERSIONS; ELECTROPHORESIS; MOLECULAR WEIGHT DISTRIBUTION; RHEOLOGY;

DISPERSION VISCOSITY; FLOW BEHAVIOR INDEX; PROTEIN CONJUGATIONS; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; SPHENOSTYLIS STENOCARPA; SUCCINYLATION; TEMPERATURE CHANGES;

PROTEINS;

DIOSCOREA ALATA; SPHENOSTYLIS STENOCARPA;

EID: 80052971522     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.003     Document Type: Article

References (48)

1. Adebowale Y.A., Adeyemi I.A., Oshodi A.A., Niranjan K. Isolation, fractionation and characterization of proteins from mucuna bean. Food Chemistry 2007, 104:287-299.
2. Adebowale Y.A., Henle T., Schwarzenbolz U. Acetylation and succinylated derivatives of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich) Harms) protein isolates. Journal of Mobile Communication 2009, 3:34-46.
3. Agarwal K., Bhattacharya S. Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products. International Journal of Food Science Technology 2007, 42:708-713.
4. Ahmed J., Ramaswamy H.S., Sashdhar K.C. Rheological characteristics of tamarind (Tamarindus India L.) juice concentrates. LWT - Food Science and Technology 2007, 40:225-231.
5. Akhtar M., Dickinson E. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations. Colloids and Surfaces B: Biointerfaces 2003, 31:125-132.
6. Arogundade L.A., Eromosele C.O., Ademuyiwa O., Eromosele I.C. Aggregation profile, preparation and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates. Food Hydrocolloids 2009, 23:2294-2302.
7. Arogundade L.A., Eromosele C.O., Eromosele I.C., Ademuyiwa O. Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) calcium proteinate and isoelectric protein isolates. LWT - Food Science and Technology 2011, 44:524-534.
8. Barbosa-Caánovas G.V., Kokini J.L., Ma L., Ibarz A. The rheology of semi liquid foods. Advances in Food and Nutrition Research 1996, 39:1-69.
9. Binsi P.K., Shamasundar B.A., Dileep A.O. Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis). Food Research International 2006, 39:992-1001.
10. Chen L.F., Richardson T., Amundson S.R. Some functional properties of succinylated proteins from fish protein concentrate. Journal of Milk Food Technology 1975, 35:89-94.
11. Chuah T.G., Ling H.L., Chin L.N., Thomas S.Y., Fakhril-Razi A. Effect of temperatures on rheological behaviour of dragon fruit (Hylocereus s.p) Juice. International Journal Food Engineering 2008, 4(7 Art 4):1-28.
12. Creamer L.K., Roeper J., Lohrey E.H. Preparation and evaluation of some acid soluble casein derivatives. New Zealand Journal Dairy Science and Technology 1971, 6:107-114.
13. Damodaran, S. (1996). Amino acids, peptides, and proteins. In Fennema, O.R. (ed) Food chemistry (pp. 321), New York: Marcel Dekker.
14. Diftis N., Kiosseoglou V. Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose. Food Chemistry 2003, 81:1-6.
15. El-Adawy T.A. Chemical, nutritional properties of mung bean protein isolate and concentrate. Menofiya Journal of Agricultural Research 1996, 21:657-672.
16. Eromosele C.O., Arogundade L.A., Eromosele I.C., Ademuyiwa O. Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media. Food Hydrocolloids 2008, 22:1622-1628.
17. Evans, M. (1970). Unilever method for preparing emulsion of edible oils. Netherlands Patent Appl. 6,919,619; German Patent 1,964,954.
18. Evans M., Boulter D. Amino acid composition of seed meals of yam bean (Sphenostylis stenocarpa) and lima bean (Phaseolus lunatus). Journal of Science of Food and Agriculture 1974, 25:919-922.
19. Evans, M., & Irons, L. (1971). N-Succinylated egg yolk proteins. German Patent 1,951,247.
20. Groninger H. Preparation and properties of succinylated fish myofibrillar proteins. Journal of Agricultural and Food Chemistry 1973, 21:978.
21. Gruener L., Ismond M.A.H. Effects of acetylation and succinylation on the functional properties of the canola 12S globulin. Food Chemistry 1997, 60:513-520.
22. Hassan A.B., Osman G.A., Babiker E.E. Effect of chymotrypsin digestion followed by polysaccharide conjugation or transglutaminase treatment on functional properties of millet proteins. Food Chemistry 2007, 102:257-262.
23. Idouraine A., Yensen S.B., Weber C.W. Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science 1991, 56:1316-1318.
24. Kabirullah M., Wills R.B.H. Functional properties of acetylated and succinylated sunflower protein isolate. Journal of Food Technology 1982, 17:235-249.
25. Kato A., Mifuru R., Matsudomi N., Kobayashi K. Functional caseinpolysaccharide conjugates prepared by controlled dry heating. Bioscience Biotechnology and Biochemistry 1992, 56:567-571.
26. Kato A., Shimokawa K., Kobayashi K. Improvement of the functional properties of insoluble gluten by pronase digestion followed by dextran conjugation. Journal of Agricultural and Food Chemistry 1991, 39:1053-1056.
27. Kaya S. Changes in flow behavior of whey protein based edible coating solutions with concentration. Turkish Journal of Engineering and Environmental Science 2001, 25:595-599.
28. Kim K.S., Rhee J.S. Effects of acetylation on physico-chemical properties of 11S soy protein. Journal of Food Science 1989, 13:187-199.
29. Kobayashi K., Hirano A., Ohta A., Yoshida T., Takahashi K., Hattori M. Reduced immunogenicity of β-Lactoglobulin by conjugation with carboxymethyl dextrans differing in molecular weight. Journal of Agricultural Food Chemistry 2001, 49:823-831.
30. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
31. Lamsal B.P., Jung S., Johnson L.A. Rheological properties of soy protein hydolysates obtained from limited enzymatic hydrolysis. LWT 2007, 40:1215-1223.
32. Lawal O.S., Adebowale K.O., Adebowale Y.A. Functional properties of native and chemically modified protein concentrates from bambarra groundnut. Food Research International 2007, 40:1003-1011.
33. Lee K.Y., Kim Y.-R., Park K.H., Lee H.G. Rheological and gelation properties of rice starch modified with 4-α-glucanotransferase. International Journal of Biological Macromolecules 2008, 42:298-304.
34. Lillard J.S., Clare D.A., Daubert C.R. Glycosylation and expanding the utility of a modified whey protein ingredient via carbohydrate conjugation. Journal of Dairy Science 2009, 92:35-48.
35. Marcotte M., Taherian A.R., Ramaswamy H.S. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International 2001, 34:695-703.
36. Melychyn, P., & Stapley, R. B. (1973). Acylated soybean protein for coffee whiteners. US Patent 3,764,711.
37. Meng G.T., Ma C.Y. Flow property of globulin from red bean (Phaseolus angularis). Food Research International 2001, 34:401-407.
38. Neirynck N., Van der Meeren P., Bayarri Gorbe S., Dierckx S., Dewettinck K. Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids 2004, 18:949-957.
39. Okigbo B.N. Introducing the yam bean (Sphenostylis stenocarpa). Journal of Food Science 1973, 54:758-759.
40. Paulson A.T., Tung M.A. Solubility, hydrophobicity and net charge of succinylated canola protein isolate. Journal of Food Science 1987, 52:1557-1561.
41. Rao M.A. Rheological behavior of processed fluid and semisolid foods. Rheology of fluid and semisolid foods: Principles and applications 1999, 105-254. Aspen Publishers, Inc., Maryland. M.A. Rao (Ed.).
42. Rivero M., Pauda D.E. Some functional and utilization characteristics of sesame flour and proteins. Journal of Food Science 1983, 48:1145-1147.
43. SAS User's guide statistics 1999, Statistical Analysis System Institute, Cary, NC, USA.
44. Sogi D.S., Arora M.S., Garb S.K., Bawa A.S. Fractionation and electrophoresis of tomato waste seed protein. Food Chemistry 2002, 76:449-454.
45. Sopade P.A., Halley P.J., Cichero J.A.Y., Ward L.C. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: water and cordial. Journal of Food Engineering 2007, 79:69-82.
46. Sopade P.A., Halley P.J., Cichero J.A.Y., Ward L.C., Hui L.S., Teo K.H. Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. II. Milk as a dispersing medium. Journal of Food Engineering 2008, 84:553-562.
47. Sopade P.A., Halley P.J., Cichero J.A.Y., Ward L.C., Liu J., Varliveli S. Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium. Journal of Food Engineering 2008, 86:604-615.
48. Steff J.F. Rheological methods in food process engineering 1996, Freeman, Press, MI, USA.