Amaranth protein films prepared with high-pressure treated proteins

Journal of Food Engineering

Volumn 166, Issue , 2015, Pages 38-44

  Condés, María Cecilia ^a   Añón, María Cristina ^a   Mauri, Adriana Noemí ^a  

^a Centro de Investigación y Desarrollo en Criotecnología de Alimentos ^*  (Argentina)

Author keywords

Amaranth proteins; High pressure treatment; Protein cross linking; Protein films; Thermal treatment

Indexed keywords

DISPERSIONS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; MECHANICAL PERMEABILITY; MECHANICAL PROPERTIES; PROTEINS;

AMARANTH PROTEIN ISOLATES; HIGH PRESSURE TREATMENTS; PROTEIN CROSSLINKING; PROTEIN FILMS; PROTEIN SURFACE HYDROPHOBICITIES; PROTEIN UNFOLDING; WATER SOLUBILITIES; WATER VAPOR PERMEABILITY;

FILM PREPARATION;

AMARANTHUS CAUDATUS;

EID: 84929611730     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.05.005     Document Type: Article

References (33)

1. AOAC 920.53 Official Methods of Analysis 1995 AOAC International Gaithersburg, MD 16th ed.
2. ASTM Standard test methods for water vapor transmission of materials. Designation: E96-80 Annual Book of ASTM Standards 1989 ASTM Philadelphia, PA pp. 745-754
3. ASTM Standard test methods for tensile properties of thin plastic sheeting. Designation: D882-91 Annual Book of ASTM 1991 ASTM Philadelphia, PA pp. 182-190
4. ASTM Standard test methods for moisture content of paper and paperboard by oven drying. Designation: D644-94 In Annual Book of ASTM 1994 ASTM Philadelphia, PA pp. 1-2
5. M.V. Avanza, and M.C. Añón Effect of thermal treatment on the proteins of amaranth isolates J. Sci. Food Agric. 87 2007 616 623
6. T. Beveridge, S.J. Toma, and S. Nakai Determination of SH and SS groups in some food proteins using Ellmańs reagent J. Food Sci. 39 1974 49 51
7. H. Bouaouina, A. Desrumaux, C. Loisel, and J. Legrand Functional properties of whey proteins as affected by dynamic high-pressure treatment Int. Dairy J. 16 2006 27 284
8. M.M. Bradford A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding Anal. Biochem. 72 1976 248 254
9. N. Cao, Y. Fu, and J. He Preparation and physical properties of soy protein isolate and gelatin composite films Food Hydrocolloids 21 2007 1153 1162
10. N. Chapleau, and M. de Lamballerie-Anton Improvement of emulsifying properties of lupin proteins by high-pressure induced aggregation Food Hydrocolloids 17 2003 273 280
11. M.C. Condés, F. Speroni, A.N. Mauri, and M.C. Añón Physicochemical and structural properties of amaranth protein isolates treated with high pressure Innovative Food Sci. Emerg. Technol. 14 2012 11 17
12. M.C. Condés, A.N. Mauri, and M.C. Añón Amaranth protein films from thermally treated proteins J. Food Eng. 119 3 2013 573 579
13. G. Denavi, D.R. Tapia Blácido, M.C. Añón, P.J.A. Sobral, A.N. Mauri, and F.C. Menegalli Effects of drying conditions on some physical properties of soy protein films J. Food Eng. 90 3 2009 341 349
14. D. Farr High pressure technology in the food industry Trends Food Sci. Technol. 1 1990 14 16
15. A. Gennadios, T.H. McHugh, C.L. Weller, and J.M. Krochta Edible coatings and film based on proteins J.M. Krochta, E.A. Baldwin, M. Nisperos-Carriedo, Edible coatings and films to improve food quality 1994 Technomic Publishing Co.,Inc Lancaster 201 278
16. N. Gontard, S. Guilbert, and J. Cuq Edible wheat gluten films: influence of the main process variables on films properties using response surface methodology J. Food Sci. 57 1992 190 195
17. G.W. Gould The microbe as a high-pressure target D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting, High-Pressure Processing of Foods 1995 Nottingham University Press Loughborough, UK 27 35
18. R. Hayashi Advances in high pressure food processing technology in Japan A.G. Gaonkar, Food Processing: Recent Developments 1995 Elsevier London, UK 185 195
19. A. Kato, and S. Nakai Hydrophobicity determined by a fluorescence probe methods and its correlation with surface properties of proteins Biochimica et Biophysica Acta 624 1980 13 20
20. E.N. Martínez, and M.C. Añón Composition and structural characterization of amaranth protein isolates J. Agric. Food Chem. 44 1996 2523 2530
21. E.N. Martínez, O.F. Castellani, and M.C. Añón Common molecular features among amaranth storage proteins J. Agric. Food Chem. 45 1997 3832 3839
22. A.N. Mauri, and M.C. Añón Effect of the solution pH on solubility and some structural properties of soybean protein isolate films J. Sci. Food Agric. 86 7 2006 1064 1072
23. M.I. Molina, S. Petruccelli, and M.C. Añón Effect of pH and ionic strength modifications on thermal denaturation of the 11S globulin of sunflower (Helianthus annuus) J. Agric. Food Chem. 52 2004 6023 6029
24. C.E. O'Reilly, A.L. Kelly, P.M. Murphy, and T.P. Beresford High-pressure treatment: applications in cheese manufacture and ripening Trends Food Sci. Technol. 12 2001 51 59
25. M.C. Puppo, N. Chapleau, F. Speroni, M. de Lamballerie-Anton, F. Michel, M.C. Añón, and M. Anton Physicochemical modifications of high-pressure-treated soybean protein isolates J. Agric. Food Chem. 52 2004 15641571
26. M.C. Puppo, F. Speroni, N. Chapleau, M. de Lamballerie, M.C. Añón, and M. Anton Effect of high-pressure treatment on emulsifying properties of soybean proteins Food Hydrocolloids 19 2005 289 296
27. P.R. Salgado, S.E. Molina Ortiz, S. Petruccelli, and A.N. Mauri Biodegradable sunflower protein films naturally activated with antioxidant compounds Food Hydrocolloids 24 5 2010 525 533
28. M. Segura-Nieto, A.P. Barba de la Rosa, and O. Paredes-López Biochemistry of amaranth proteins O. Paredes-López, Amaranth: Biology, Chemistry and Technology 1994 CRC Press Boca Raton, FL 75 106
29. F. Speroni, M.C. Añón, and M. de Lamballerie Effects of calcium and high pressure on soybean proteins: a calorimetric study Food Res. Int. 43 2010 1347 1355
30. F. Speroni, V. Beaumal, M. de Lamballerie, M. Anton, M.C. Añón, and M.C. Puppo Gelation of soybean proteins induced by sequential high-pressure and thermal treatments Food Hydrocolloids 23 2009 1433 1442
31. I. Van der Plancken, A. Van Loey, and M.E. Hendrickx Foaming properties of egg white proteins affected by heat or high pressure treatment J. Food Eng. 78 4 2007 1410 1426
32. X.S. Wang, C.H. Tang, B.S. Li, X.Q. Yang, L. Li, and C.Y. Ma Effects of high-pressure treatment on some physicochemical and functional. Properties of soy protein isolates Food Hydrocolloids 22 2008 560 567
33. H. Zhang, L. Li, E. Tatsumi, and S. Isobe High-pressure treatment effects on proteins in soy milk LWT - Food Sci. Technol. 38 2005 7 14