Turkey liver: Physicochemical characteristics and functional properties of protein fractions

Turkey liver is an important edible meat by-product. However, it is generally unprocessed, underutilized and low-priced compared to mammalian livers. The present investigation was conducted to provide information on physicochemical composition and functional characteristics of turkey liver. Proximate composition (%) was: moisture (72.3 ± 1.2), protein (21.9 ± 0.6), fat (2.9 ± 1.6), carbohydrate (1.4 ± 0.7), and total ash (1.5 ± 0.1). Cholesterol, glycogen and total heme pigments (g/kg) in the turkey liver were 2.05 ± 0.06, 5.36 ± 0.01 and 2.3 ± 0.08, respectively. Contents in saturated, monounsaturated and polyunsaturated fatty acids (%) were 42.5, 14.6 and 32.6 respectively. Interestingly, turkey liver fat also contains 5% of camphor (oxygenated monoterpene). Mineral concentrations (mg/kg) in liver were: Na (817 ± 14), K (1390 ± 90), Ca (31.4 ± 0.3), Mg (23 ± 0.4), Fe (161 ± 5), Zn (40 ± 2) and Cu (34 ± 2). Liver proteins extracted at 5 or 10 g/l NaCl showed the highest foaming capacity (P < 0.05). Addition of xanthan (1-3 g/l) to liver proteins improved both foam formation and its stability (P < 0.05). Turkey liver also showed interesting emulsifying properties. The emulsion stability of liver proteins was more pronounced at high NaCl concentration (20 g/l). The highest emulsion stability was obtained at acidic or basic pH values (P < 0.05) and decreased at pH 6.     

Evaluation of the protein quality of legume flours obtained by roasting in heated beds

Roasted flours from cowpea, canavalia and washed lupin were prepared by a thermic treatment in fluid sand beds at 150, 200 and 250 degrees C for 2.0 and 2.5 minutes, followed by dehulling and grinding. A flour produced by pressure cooking at 121 degrees C for 30 min followed by drying was used as reference. The flours were evaluated through residual levels of antitryptic activity, tannin content, available lysine, NPR and protein digestibility. The roasting and the pressure cooking processes increased NPR values. Nevertheless, the NPR values of all legume flours were significantly lower than the NPR casein values. The roasting process carried out under the conditions indicated inactivated trypsin inhibitor activity significantly. A small decrease in tannin content was also observed, with small insignificant changes in available lysine. The protein digestibility of all products was high with lupin, digestibility being equal to that observed for casein. The roasting process in a fluid granular bed allows the production of products of acceptable protein quality with low levels of antiphysiological factors.     

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

The use of starchy flours in food systems greatly depends on the related functional properties of starch. The effect of drying temperatures on starch-related functional properties of flours obtained from fruits of the two most common Portuguese Castanea sativa varieties (Martainha and Longal) was evaluated. Flours were analysed for amylose and resistant starch contents, swelling ability, pasting properties and thermal characteristics. Drying temperature is positively correlated with amylose content, resistant starch and viscoamylographic properties, mainly the temperatures higher than 40 °C. Amylograms of fruits dried at 60 °C displayed higher peak viscosity (1370 B.U. and 2260 B.U. respectively for Longal and Martainha) when compared to the other temperatures tested (40 °C, 50 °C and 70 °C). Decreases in transition temperatures and in enthalpy evaluated by thermal analysis were observed with increasing drying temperatures, suggesting modifications in starch structure during the drying process. The effects of drying temperatures were more evident in Longal variety. The flours from the two chestnut varieties and from fruits dried at low temperatures and fruits dried at high temperature showed significant differences between the evaluated properties.     

Functional properties of extruded-expelled soybean flours from value-enhanced soybeans

The functional properties (protein solubility, emulsification characteristics, foaming characteristics, water- and fatbinding capacities) of extruded-expelled (EE) soy flours originating from six varieties of value-enhanced soybeans (high-sucrose, high-cysteine, low-linolenic, low-saturated FA, high-oleic, and lipoxygenase-null) and two commodity soybeans were determined. The soy flours varied in protein disperisibility index (PDI) and residual oil (RO), with PDI values ranging from 32 to 50% and RO values ranging from 7.0 to 11.7%. Protein solubility was reduced at pH values near the isoelectric region and was higher at both low and high pH. There were no significant differences for water-holding capacity, fat-binding capacity, emulsification activity, or emulsification stability. Only the high-oleic soy flour had significantly lower emulsification capacity. In general, the PDI and RO values of EE soy flours originating from value-enhanced and commodity soybeans had the greatest influence on protein functionality. The genetic modifications largely did not affect functional properties.     

Characteristics and utilization of dry roasted air-classified navy bean protein fraction

Navy beans,Phaseolus vulgaris, were dry roasted in a particle-to-particle heat exchanger, dehulled by air aspiration, pin-milled and air-classified to yield a high protein fraction. Proximate analyses, nitrogen solubility indices and oligosaccharide contents of this high protein fraction as influenced by processing parameters which affected final product temperature were determined. Farinograms of wheat/bean protein fraction composite flours were run. A high-protein bean flour fraction was selected from these dry and roasted treatments and used in product development. Quality characteristics and consumer acceptability of high-protein prototype products were evaluated. Results of this research indicate that the dry roasting process influences the characteristics of the air-classified protein fraction. Flour color, nitrogen solubility and dough mixing properties were most greatly influenced by roasting time and temperature. Increased roasting resulted in increased browning and decreased nitrogen solubility and dough mixing stability. Wheat flour bread products, substituted with low levels of high-protein bean flour, were of high quality. Presented at the 73rd AOCS annual meeting, Toronto, 1982.     

Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis

The effect of the extrusion (155 degrees C, 20% moisture, screw speed 75 rpm, feed speed 205 g min-1) on antinutritional factors of Canavalia ensiformis was studied. In vitro protein and starch digestibilities were assessed. The extrusion not affect protein content (23%) in the flours, but significantly (P < 0.01) decrease moisture content. The protein digestibility values were improved from 57.5 to 89.5%, these values were lower than casein (98.19%). The digestibility of starch values were improved from 37.7 to 53%. The protease inhibitors activities (trypsin and chymotrypsin) and alpha-amylase inhibitor activity were reduced by 95%. The haemagglutinating activity was eliminated as result of the high temperature employed during the extrusion process. The canavanine content in the flours were not affect by the treatment of extrusion.     

Polyacrylamide-grafted legume starch for wastewater treatment: synthesis and performance comparison

Polyacrylamide as traditional flocculant begins to draw the public awareness because of its non-biodegradable nature which may cause the long-term environmental degradation problems. A new high-efficient flocculant was synthesized by legume starch and acrylamide to satisfy the demand of coalmine wastewater treatment. Grafting acrylamide onto mung bean starch was investigated and the characterizations of elemental analysis, scanning electron microscopy, gel permeation chromatography, Fourier transform infrared, X-ray diffraction, thermogravimetric analysis, differential scanning calorimetry and nuclear magnetic resonance spectrometer were conducted. The characterization results of the new flocculant prove that acrylamide has grafted onto the mung bean starch molecule chains successfully. Experimental results indicate the optimal synthesis parameters of the new flocculant are: mung bean starch 50 g/L (ethanol solvent), acrylamide 100 g/L, ceric ammonium nitrate 12 g/L, gelatinization temperature 70 °C and copolymerization temperature 70 °C. We also measured and evaluated the performance of the new flocculant on wastewater treatment, and the optimal dosage of the new flocculant is 20 mg/L, with a prominent transmittance of 98.1% and turbidity of 7.82. Experimental results have demonstrated the graft copolymer of acrylamide and mung bean starch owns an outstanding flocculation effect than the traditional polyacrylamide and polyaluminum chloride. The new flocculant has a few features such as environmentally friendly, easy to degrade, fasting sedimentation and low cost, which is especially suitable for the occasions of rigorous environmental requirements and is bound to have broad application prospect for coalmine wastewater treatment.     

Effects of processing by granular heated beds on the chemical and functional properties of legume grains

The present research compares the effect of cooking cowpea, canavalia and lupine by pressure cooking and by a granular bed roaster, on chemical and physical characteristics. The wet cooking process was carried out by pressure cooking at 121 degrees C for 30 min at 15 psi, using a bean-to-water ratio of 3 to 1. The cooked samples were dried with heated air (60 degrees C). The granular bed roasting was carried out at 200 and 250 degrees C for contact times of 2 and 2.5 minutes, at a 5 to 1 sand:bean ratio. For this process, a granular bed roaster was designed and constructed. This process induced in the grain temperatures which varied from 90-128 degrees C, and thermic efficiencies which fluctuated between 38 and 60%. The wet and the dry processes did not affect protein and fat content, although available lysine values decreased slightly. The two processes did not affect water absorption and water solubility. The nitrogen solubility index, however, decreased as roasting temperatures increased in the case of the granular bed roaster, and it also decreased in the wet-cooking procedure. Both processes affected color of the cooked flours, with a light orange color, suggesting non-enzymatic browning due to the high temperatures used.     

甘薯淀粉糖苷表面活性剂的合成及性能研究

以甘薯淀粉、乙二醇、长链醇(C8~10醇、C12醇、C12~14醇)为原料,在2 000 L反应釜中采用转糖苷法合成了系列淀粉糖苷类表面活性剂。该产品25℃时表面张力为32 mN/m左右,并且具有两个cmc值点,第一个cmc值点表面张力约为35 mN/m,第二个cmc值点表面张力为24~28 mN/m。保湿性优于丙三醇及其它市售保湿产品,12 h后失水率低于30%,24 h后失水率为33.35%。具有较好的稳泡性,一定的乳化性。红外、气相色谱表征,该系列产品为淀粉糖苷类表面活性剂。     

淀粉基生物质胶粘剂的固化与性能研究

将淀粉在硫酸作用下水解的产物用于替代甲醛与苯酚进行缩聚反应生成淀粉基酚醛树脂,然后以六次甲基四胺为固化剂进行交联固化。研究了淀粉基酚醛树脂的凝胶时间、固化反应表观活化能、冲击强度、热失重性能与断面形貌,并与甲醛基酚醛树脂性能进行比较。结果表明,淀粉基酚醛树脂的固化反应表观活化能为19.8kJ/mol,冲击强度为741J/m2,600℃质量残留率为40%,具有良好的耐热性能,游离甲醛质量分数仅为0.4%,大大低于常规酚醛树脂的甲醛含量。     

Lipid-Derived flavors of legume protein products

Legumes contain unsaturated lipids that are susceptible to oxidative deterioration. Enzymic and non-enzymic deterioration of these lipids results in the development of off-flavors. The primary objective of this review is to summarize what is currently known about lipid-derived flavors of soybeans and underblanched pea seeds(Pisum sativum). Identifying the numerous volatile compounds arising from breakdown of lipid hydroperoxides coupled with organoleptic evaluation defines the flavor problem. Major contributors to the green-beaniness of soybeans were found to be 3-cis-hexenal, 2-pentyl furan, and ethyl vinyl ketone. Oxidized phosphatidylchohnes cause some of the bitter taste. The interaction of lipid breakdown products with proteins, carbohydrates, and other constituents can affect flavor characteristics and also increase the problems of their removal from soy protein products. To prepare bland products, it will be necessary to develop processes that effectively remove bound flavor components and prevent formation of derived flavors. Solvent systems based on alcohol have been used to extract flavor principles from soybeans; aqueous alcohol treatment of the intact seed or blanching with hot water or steam inhibits formation of off-flavors in peas and soybeans. A new approach involving infusion of antioxidants into the intact seed to control lipid deterioration during processing and storage is proposed to minimize flavor formation without subsequent undesirable changes in protein which occur with alcohol treatments. Presented at the AOCS Meeting, New Orleans, April 1976.     

Determination of water-dispersible protein in soybean oil meals and flours

Summary A method is presented for determination of Water-Dispersible Protein, using a Hamilton Beach Drinkmaster #30 modified to accommodate Waring Blendor blades and cups. The probable sources of error in the method are discussed, and the precision of the method is shown, based on the results obtained in three laboratories using six different Modified Hamilton Beach Blendors. Technical Paper 178, Archer-Daniels-Midland Company.     

Functional properties of soy protein fractions produced using a pilot plant-scale process

Soy proteins fractionated by the modified Nagano process (Nagano method) and a simplified pilot-plant process (CCUR method) were studied for their functional properties, including solubility, viscosity, emulsification, and foaming. The functional properties of the three fractions produced by the Nagano method—glycinin (11S), β-conglycinin (7S), and an intermediate fraction (IM)—were studied under a selected range of pH, ionic strengths, and protein concentrations. The 11S fraction was more soluble than the 7S at pH 2–3, whereas the 7S was more soluble than 11S at pH 5–6. Adding NaCl changed the solubility of both fractions at pH 4–5 compared to a neutral pH. Other functional properties were related to solubility in the 7S and 11S fractions. The CCUR method yielded only two fractions, 11S and 7S, and the functionality of those fractions was tested at a neutral pH. The solubility of the CCUR samples was slightly higher at extreme pH levels compared to 11S and 7S fractions from the Nagano method at a neutral pH. The relationship between solubility and other functional properties was clearer in CCUR samples. These results indicate that the simplified pilot-scale CCUR fractionation process can influence the functional properties of the protein fractions.     

Electrophoretic and functional properties of mustard seed meals and protein concentrates

Defatted meals and protein concentrates from five varieties of mustard seeds (four Brassica spp. and one Sinapis alba) were analyzed for polypeptide composition and functional properties. Nonreducing gel electrophoresis showed that Brassica seeds lacked the 135- and 50-kDa polypeptides that were present in the seeds of the S. alba variety. On the other hand, the 29-kDa polypeptide found in the Brassica seeds was absent from the seed of the S. alba variety. Under reducing conditions, the 135 kDa was not detected in the S. alba variety and the intensity of the 50-kDa polypeptide was severely reduced; in contrast, the intensity of the 29-kDa polypeptide in the Brassica seeds was not affected. Meals from yellow seeds had significantly higher (P≤0.05) protein contents than meals from the brown seeds. The emulsifying activity indexes (EAI) of meals and protein concentrates from the Brassica seeds were significantly higher (P≤0.05) than those obtained for similar products from S. alba sees. It was concluded that the disulfide-bonded 50- and 135-kDa polypeptides may have contributed to increased rigidity of S. alba meal proteins, which resulted in poor EAI when compared to the Brassica meals, which do not contain these polypeptides.     

Composition and properties of the fractions of a water-ethanol extract from peat

A water-ethanol extract from cotton grass-sphagnum peat was prepared. Six fractions were separated from the peat extract using sequential extraction with a system of solvents with linearly increasing polarities. The chemical composition of each of the fractions was studied, and the main physicochemical characteristics of these fractions were determined. The biological activity of the initial extract and its individual fractions was examined.     

多孔碳酸钙微球的快速制备

在室温下采用复分解法不添加控制剂,通过快速混合溶液制备出多孔碳酸钙微球,考察不同碳源、钙源和浓度体系对产物的影响。样品通过X-射线衍射、场发射扫描电子显微镜和比表面与孔隙分析仪进行表征。结果表明,在0.25 mol/L浓度条件下,采用Ca(CH_3COO)_2与(NH_4)_2CO_3溶液快速反应制备得多孔碳酸钙微球分散性好、粒度均匀,晶型为单一球霰石相,纯度较高;孔径主要分布在45 nm左右,比表面积达7.19 m²/g。     

交联淀粉微球的制备及其性能研究

采用单一组分物质进行可溶性淀粉的交联反应条件优化,考察了交联剂用量、淀粉溶液浓度、油水比(体积比)、反应温度对吸水(油)率的影响。结果表明,单一组分物质能够实现可溶性淀粉的交联,体系均一稳定,"破乳"原理的应用能够使油水相迅速分层,便于分离精制,不仅节省有机溶剂的用量,而且对微球的性能没有任何影响。在可溶性淀粉干基5 g,环氧氯丙烷用量1.5 m L,油水比(体积比)5∶1,反应温度50℃的条件下,淀粉微球的吸水率可达4 015%。     

Chemical,functional, and nutritional properties of sunflower protein products

Sunflower flours and protein concentrates have potential food uses because of their high protein content, white color, bland flavor, and absence of antinutritive factors. Procedures have been developed for removal of chlorogenic acid which forms green and brown colors under alkaline pH, and selection for low chlorogenic acid cultivars is underway in plant breeding programs. Further research is needed on dehulling techniques and possible problems associated with high levels of sugars in sunflower flour. Sunflower flours and concentrates have excellent fat absorption, oil emulsification, and whipping properties. Wieners supplemented with sunflower products showed low shrinkage during the smokehouse treatment and low cooking losses due to high fat and water absorptions. Sunflower-supplemented wieners did score poorly in peelability and organoleptic tests. Sunflower proteins had an excellent amino acid balance except for low lysine content and, in feeding trials with rats, showed high protein efficiency ratios when blended with legume or meat proteins.     

Extraction and characterization of soluble protein fractions from Phaseolus lunatus L seeds

Legume proteins as a potential source of valuable nutrients, are the object of several studies in order to obtain the best use. A basic knowledge becomes more important for those proteins from species not wholly utilized, before using them as food ingredients. The objective of this work was to determine several structural and nutritional characteristics of the protein fractions from Phaseolus lunatus, separated in different solvents. The relative amount of extraction for the albumins (ALB), globulins (GLB), prolamines (PRL), and glutelins (GLT) was 62.3, 34.8, 1.4 and 1.5%, respectively. The SDS-PAGE electrophoretic profile of both ALB and GLB, showed seven common bands in intervals from 10 to 95 kDa, and 14 to 99 kDa, respectively; the amino acids profile showed that PRL was the rich fraction in sulfurated amino acids (11.5 g/100 g protein); the content of lysine in the fraction of ALB was smaller than expected but the requirement of the FAO in the fractions of GLB and GLT was covered. In general, the fraction of GLB had the best balance of amino acids and digestibility (80%); however, it had a relationship of calculated protein efficiency ratio (C-PER) of 0.11, smaller than the ratio in ALB (0.97). The calorimetric analysis showed denatured temperatures around 90 degrees C for the ALB, GLB, and GLU fractions. The PRL fraction probably did not present a thermal transition because the proteins were denaturalized by the extraction conditions.     

Preparation and properties of starch thermoplastics modified with waterborne polyurethane from renewable resources

A waterborne polyurethane (PU) aqueous dispersion was synthesized from castor oil, and blended with thermoplastic starch (TPS) to obtain a novel biodegradable plastic with improved physical properties. The effect of PU content on the morphology, miscibility and physical properties of the resulting blends was well investigated by scanning electron microscopy, differential scanning calorimetry, dynamic mechanical thermal analysis and measurements of mechanical properties and water sensitivity. The research results show that the blends exhibit a higher miscibility when PU content is lower than 15 wt% due to the hydrogen bonding interaction between urethane groups and hydroxyl groups on starch, whereas obviously phase separation occurs in the blends with more than 15 wt% PU. Incorporating PU of 4-20 wt% in TPS results in the blends with improved Young's modulus (40-75 MPa), tensile strength (3.4-5.1 MPa), elongation at break (116-176%). Further, PU also plays an important role in improving the surface- and bulk-hydrophobicity and water resistance of the resulting blends.