Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 130-142

  Aydemir, Levent Yurdaer ^a   Gökbulut, Aysun Adan ^a   Baran, Yusuf ^a   Yemenicioǧlu, Ahmet ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Bioactive; Edible film; Functional properties; Hazelnut meal; Protein

Indexed keywords

ACETONE; ELECTROPHORESIS; EMULSIFICATION; ENZYME INHIBITION; GELATION; OILS AND FATS; TENSILE STRENGTH; WATER ABSORPTION;

BIOACTIVE FILMS; BIOACTIVES; EDIBLE FILMS; FILM MAKING; FILM-FORMING PROPERTIES; FUNCTIONAL FILMS; FUNCTIONAL PROPERTIES; HAZELNUT MEAL; PROPERTY; PROTEIN EXTRACT;

SOLUBILITY;

CORYLUS; CORYLUS AVELLANA;

EID: 84885734431     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.014     Document Type: Article

References (69)

1. Aewsiri T., Benjakul S., Visessanguan W., Eun J.B., Wierenga P.A., Gruppen H. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic compounds. Food Chemistry 2009, 117(1):160-168.
2. Ahmedna M., Prinyawiwatkul W., Rao R.M. Solubilized wheat protein isolate: functional properties and potential food applications. Journal of Agricultural and Food Chemistry 1999, 47(4):1340-1345.
3. Alasalvar C., Karamac M., Kosinska A., Rybarczyk A., Shahidi F., Amarowicz R. Antioxidant activity of hazelnut skin phenolics. Journal of Agricultural and Food Chemistry 2009, 57(11):4645-4650.
4. Alonso A., Beunza J.J., Bes-Rastrollo M., Pajares R.M., Martínez-González M.Á. Vegetable protein and fiber from cereal are inversely associated with the risk of hypertension in a Spanish Cohort. Archives of Medical Research 2006, 37(6):778-786.
5. AOAC Official methods of analysis 1998, Association of Official Analytical Chemists, Washington, DC.
6. Arcan I., Yemenicioglu A. Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chemistry 2007, 103(2):301-312.
7. Arcan I., Yemenicioglu A. Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins. Food Research International 2010, 43(1):140-147.
8. ASTM Standard test method for tensile properties of thin plastic sheeting-D882-02. Annual book of American standard testing methods 2002, Philadelphia, PA. ASTM (Ed.).
9. Aydemir L.Y., Yemenicioglu A. Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT - Food Science and Technology 2013, 50(2):686-694.
10. Blum H., Beier H., Gross H.J. Improved silver staining of plant proteins, RNA and DNA in polyacrylamide gels. Electrophoresis 1987, 8(2):93-99.
11. Boye J., Zare F., Pletch A. Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Research International 2010, 43(2):414-431.
12. Brandts J.F., Hunt L. Thermodynamics of protein denaturation. III. Denaturation of ribonuclease in water and in aqueous urea and aqueous ethanol mixtures. Journal of the American Chemical Society 1967, 89(19):4826-4838.
13. Bräuer S., Meister F., Gottlöber R.-P., Nechwatal A. Preparation and thermoplastic processing of modified plant proteins. Macromolecular Materials and Engineering 2007, 292(2):176-183.
14. Chee K.L., Ling H.K., Ayob M.K. Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein. LWT - Food Science and Technology 2012, 46(2):419-427.
15. Damodaran S. Amino acids, peptides and proteins. Food chemistry 1996, 321-429. Marcel Dekker, New York. 4th ed. O. Fennema (Ed.).
16. Demiryürek K., Ceyhan V., Bozoǧlu M. Risk attitudes of organic and conventional hazelnut producers in Turkey. Human and Ecological Risk Assessment: An International Journal 2012, 18(2):471-482.
17. Dinicola S., Cucina A., Pasqualato A., D'Anselmi F., Proietti S., Lisi E., et al. Antiproliferative and apoptotic effects triggered by grape seed extract (GSE) versus epigallocatechin and procyanidins on colon cancer cell lines. International Journal of Molecular Sciences 2012, 13(1):651-664.
18. Doǧan G., Erdem M. Effects of hazelnut meal levels on growth performance, feed utilization and digestibility in juveline rainbow trout (Oncorhynchus mykiss). Turkish Journal of Fisheries and Aquatic Sciences 2010, 10:181-186.
19. Dormont D. Prion diseases: pathogenesis and public health concerns. FEBS Letters 2002, 529(1):17-21.
20. Dunn M.J. Electrophoretic analysis methods. Protein purification methods: A practical approach 1989, 18-40. Oxford University Pres Inc, New York. E.L.V. Haris, S. Angal (Eds.).
21. Emre Y., Sevgili H., Şanli M. Apreliminary study on the utilization of hazelnut meal as a substitute for fish meal in diets of European sea bass (Dicentrarchus labrax L.). Aquaculture Research 2008, 39(3):324-328.
22. Erener G., Ak F.B., Ocak N. Astudy on feeding hazelnut kernel oil meal as a protein source for broiler chickens. Animal Science Journal 2009, 80(3):305-309.
23. FAO FAO animal production and health proceedings. Protein sources for the animal feed industry 2002, Food and Agricultural Organization of the United Nations, Bangkok.
24. Guang C., Phillips R.D. Plant food-derived angiotensin I converting enzyme inhibitory peptides. Journal of Agricultural and Food Chemistry 2009, 57(12):5113-5120.
25. Hu M., McClements D.J., Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 2003, 51(6):1696-1700.
26. ISO Oilseeds - Determination of moisture and volatile matter content 2000, ISO 665:2000(E).
27. Jamdar S.N., Rajalakshmi V., Pednekar M.D., Juan F., Yardi V., Sharma A. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry 2010, 121(1):178-184.
28. Jang S.A., Lim G.O., Bin Song K. Preparation and mechanical properties of edible rapeseed protein films. Journal of Food Science 2011, 76(2):C218-C223.
29. Je J.Y., Park P.J., Kim S.K. Radical scavenging activity of hetero-chitooligosaccharides. European Food Research and Technology 2004, 219(1):60-65.
30. Jenkins D.J., Kendall C.W., Jackson C.-J.C., Connelly P.W., Parker T., Faulkner D., et al. Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women. The American Journal of Clinical Nutrition 2002, 76(2):365-372.
31. Karim A.A., Bhat R. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 2009, 23(3):563-576.
32. Krause J.-P., Schultz M., Dudek S. Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L.). Journal of the Science of Food and Agriculture 2002, 82(9):970-976.
33. Lo W.M.Y., Li-Chan E.C.Y. Angiotensin I converting enzyme inhibitory peptides from invitro pepsin-pancreatin digestion of soy protein. Journal of Agricultural and Food Chemistry 2005, 53(9):3369-3376.
34. Lomascolo A., Uzan-Boukhris E., Sigoillot J.C., Fine F. Rapeseed and sunflower meal: a review on biotechnology status and challenges. Applied Microbiology and Biotechnology 2012, 95(5):1105-1114.
35. Makri E., Papalamprou E., Doxastakis G. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids 2005, 19(3):583-594.
36. Manamperi W.A.R., Wiesenborn D.P., Chang S.K.C., Pryor S.W. Effects of protein separation conditions on the functional and thermal properties of canola protein isolates. Journal of Food Science 2011, 76(3):E266-E273.
37. Marambe P.W.M.L.H.K., Shand P.J., Wanasundara J.P.D. An in-vitro investigation of selected biological activities of hydrolysed flaxseed (Linum usitatissimum L.) proteins. Journal of the American Oil Chemists' Society 2008, 85(12):1155-1164.
38. Megías C., Pedroche J., Yust M.M., Girón-Calle J., Alaiz M., Millán F., et al. Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin. LWT - Food Science and Technology 2008, 41(10):1973-1977.
39. Moure A., Sineiro J., Domínguez H., Parajó J.C. Functionality of oilseed protein products: a review. Food Research International 2006, 39(9):945-963.
40. Neto V.Q., Narain N., Silva J.B., Bora P.S. Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates. Food/Nahrung 2001, 45(4):258-262.
41. Ng K.L., Ayob M.K., Said M., Osman M.A., Ismail A. Optimization of enzymatic hydrolysis of palm kernel cake protein (PKCP) for producing hydrolysates with antiradical capacity. Industrial Crops and Products 2013, 43:725-731.
42. Ogunwolu S.O., Henshaw F.O., Mock H.-P., Santros A., Awonorin S.O. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry 2009, 115(3):852-858.
43. Orliac O., Rouilly A., Silvestre F., Rigal L. Effects of additives on the mechanical properties, hydrophobicity and water uptake of thermo-moulded films produced from sunflower protein isolate. Polymer 2002, 43(20):5417-5425.
44. Piskin O., Ozcan M.A., Ozsan G.H., Ates H., Demirkan F., Alacacioglu I., et al. Synergistic effect of imatinib mesylate and fludarabine combination on Philadelphia chromosome-positive chronic myeloid leukemia cell lines. Turkish Journal of Hematology 2007, 24:23-27.
45. Rajapakse N., Mendis E., Jung W.-K., Je J.-Y., Kim S.-K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 2005, 38(2):175-182.
46. Ramos C.M.P., Bora P.S. Functionality of succinylated Brazil nut (Bertholletia excelsa HBK) kernel globulin. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) 2005, 60(1):1-6.
47. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26(9-10):1231-1237.
48. Reddy N., Jiang Q., Yang Y. Preparation and properties of peanut protein films crosslinked with citric acid. Industrial Crops and Products 2012, 39(0):26-30.
49. Roe S. Protein purification applications: A practical approach 2001, Oxford University Press.
50. Ryan J.T., Ross R.P., Bolton D., Fitzgerald G.F., Stanton C. Bioactive peptides from muscle sources: meat and fish. Nutrients 2011, 3(9):765-791.
51. Saiga A., Tanabe S., Nishimura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry 2003, 51(12):3661-3667.
52. Salgado P.R., Molina Ortiz S.E., Petruccelli S., Mauri A.N. Biodegradable sunflower protein films naturally activated with antioxidant compounds. Food Hydrocolloids 2010, 24(5):525-533.
53. Salgado P.R., Ortiz S.E.M., Petruccelli S., Mauri A.N. Functional food ingredients based on sunflower protein concentrates naturally enriched with antioxidant phenolic compounds. Journal of the American Oil Chemists' Society 2012, 89(5):825-836.
54. Sathe S.K., Venkatachalam M., Sharma G.M., Kshirsagar H.H., Teuber S.S., Roux K.H. Solubilization and electrophoretic characterization of select edible nut seed proteins. Journal of Agricultural and Food Chemistry 2009, 57(17):7846-7856.
55. Shalaby S.M., Zakora M., Otte J. Performance of two commonly used angiotensin-converting enzyme inhibition assays using FA-PGG and HHL as substrates. Journal of Dairy Research 2006, 73(2):178-186.
56. Sharma G.M., Su M., Joshi A.U., Roux K.H., Sathe S.K. Functional properties of select edible oilseed proteins. Journal of Agricultural and Food Chemistry 2010, 58(9):5457-5464.
57. Swamylingappa B., Srinivas H. Preparation and properties of protein isolate from hexane-acetic acid treated commercial soybean meal. Journal of Agricultural and Food Chemistry 1994, 42(12):2907-2911.
58. Sze-Tao K.W.C., Sathe S.K. Walnuts (Juglans regia L.): proximate composition, protein solubility, protein amino acid composition and protein invitro digestibility. Journal of the Science of Food and Agriculture 2000, 80(9):1393-1401.
59. Thakur M., Hurburgh C. Quality of US soybean meal compared to the quality of soybean meal from other origins. Journal of the American Oil Chemists' Society 2007, 84(9):835-843.
60. Tsai P.J., She C.H. Significance of phenol-protein interactions in modifying the antioxidant capacity of peas. Journal of Agricultural and Food Chemistry 2006, 54(22):8491-8494.
61. Vaštag Ž., Popović L., Popović S., Krimer V., Peričin D. Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate. Food Chemistry 2011, 124(4):1316-1321.
62. Vermeirssen V., Van Camp J., Verstraete W. Optimisation and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides. Journal of Biochemical and Biophysical Methods 2002, 51(1):75-87.
63. Wu J.P., Aluko R.E., Muir A.D. Production of angiotensin I-converting enzyme inhibitory peptides from defatted canola meal. Bioresource Technology 2009, 100(21):5283-5287.
64. Wu J.-Y., Chen C.-H., Chang W.-H., Chung K.-T., Liu Y.-W., Lu F.-J., et al. Anti-cancer effects of protein extracts from Calvatia lilacina, Pleurotus ostreatus and Volvariella volvacea. Evidence-Based Complementary and Alternative Medicine 2011, 2011.
65. Xu B.J., Chang S.K.C. Acomparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science 2007, 72(2):S159-S166.
66. Xu B., Chang S.K.C. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines. Food Chemistry 2012, 134(3):1287-1296.
67. Xu Y.X., Hanna M.A. Nutritional and anti-nutritional compositions of defatted Nebraska hybrid hazelnut meal. International Journal of Food Science and Technology 2011, 46(10):2022-2029.
68. Yalcin H., Toker O.S., Dogan M. Effect of oil type and fatty acid composition on dynamic and steady shear rheology of vegetable oils. Journal of Oleo Science 2012, 61(4):181-187.
69. Yoshie-Stark Y., Wada Y., Schott M., Wäsche A. Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates. LWT - Food Science and Technology 2006, 39(5):503-512.