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1.
J Sci Food Agric ; 97(5): 1663-1671, 2017 Mar.
Article in English | MEDLINE | ID: mdl-27465360

ABSTRACT

BACKGROUND: Previous studies have indicated that duck feet are a rich source of gelatin extractable from avian sources. In this study, the physicochemical and functional properties of avian gelatin extracted from duck feet (DFG) with acetic acid were compared with those of commercial bovine gelatin (BG). RESULTS: The yield of DFG obtained in this study was 7.01 ± 0.31%. High-performance liquid chromatography analysis indicated that the imino acid content was slightly lower for DFG compared with BG (P < 0.05). Differences in molecular size and amino acids between DFG and BG were also observed. The isoelectric points of DFG and BG were at pH 8 and 5 respectively, and the overall protein solubility of BG was higher than that of DFG. Gels prepared from BG exhibited higher bloom strength, viscosity and clarity and were darker in colour compared with DFG gels (P < 0.05). The gelling and melting points of BG were 21.8 and 29.47 °C respectively, while those of DFG were 20.5 and 27.8 °C respectively. BG exhibited slightly better emulsifying and foaming properties compared with DFG. CONCLUSION: Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.


Subject(s)
Cattle , Ducks , Gelatin/chemistry , Acetic Acid , Amino Acids/analysis , Animals , Food Quality , Foot , Imino Acids/analysis , Rheology , Solubility
2.
J Agric Food Chem ; 59(8): 4111-8, 2011 Apr 27.
Article in English | MEDLINE | ID: mdl-21401213

ABSTRACT

The physicochemical and functional properties of ultraviolet (UV)-treated egg white protein (EW) and sodium caseinate (SC) were investigated. UV irradiation of the proteins was carried out for 30, 60, 90, and 120 min. However, the SC samples were subjected to extended UV irradiation for 4 and 6 h as no difference was found on the initial UV exposure time. Formol titration, SDS-PAGE, and FTIR analyses indicated that UV irradiation could induce cross-linking on proteins and led to improved emulsifying and foaming properties (P < 0.05). These results indicated that the UV-irradiated EW and SC could be used as novel emulsifier and foaming agents in broad food systems for stabilizing and foaming purposes.


Subject(s)
Caseins/chemistry , Egg Proteins/chemistry , Egg White/chemistry , Emulsions , Ultraviolet Rays , Electrophoresis, Polyacrylamide Gel , Spectroscopy, Fourier Transform Infrared
3.
J Agric Food Chem ; 57(19): 9154-9, 2009 Oct 14.
Article in English | MEDLINE | ID: mdl-19757813

ABSTRACT

The impact of ultraviolet (UV) irradiation on the physicochemical and functional properties of gum arabic was investigated. Gum arabic samples were exposed to UV irradiation for 30, 60, 90, and 120 min; gum arabic was also treated with formaldehyde for comparison. Molecular weight analysis using gel permeation chromatography indicated that no significant changes occurred on the molecular structure on the samples exposed to UV irradiation. Free amino group analysis indicated that mild UV irradiation (30 min) could induce cross-linking on gum arabic; this result was comparable with that of samples treated with formaldehyde. However, viscosity break down was observed for samples exposed to UV irradiation for longer times (90 and 120 min). All irradiated and formaldehyde-treated samples exhibited better emulsification properties than unirradiated samples. These results indicate that UV-irradiated gum arabic could be a better emulsifier than the native (unmodified) gum arabic and could be exploited commercially.


Subject(s)
Gum Arabic/chemistry , Gum Arabic/radiation effects , Ultraviolet Rays , Amino Acids/analysis , Chemical Phenomena , Cross-Linking Reagents , Emulsifying Agents/chemistry , Formaldehyde/pharmacology , Molecular Weight , Rheology , Viscosity
4.
J Agric Food Chem ; 56(19): 9252-7, 2008 Oct 08.
Article in English | MEDLINE | ID: mdl-18788708

ABSTRACT

The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.


Subject(s)
Agriculture , Industrial Waste/analysis , Chemical Phenomena , Color , Dietary Fiber/analysis , Emulsifying Agents , Oryza/chemistry , Plant Proteins/chemistry , Polysaccharides/chemistry , Soy Foods , Triticum/chemistry , Zea mays/chemistry
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