ABSTRACT: This study explored the use only of ultrasound (US) for extracting proteins from grass carp (Ctenopharyngodon idella) backbones at low temperature and examined its impact on hydrophobicity, solubility, electrophoretic profile, and sulfhydryl levels. Backbones were treated with 35 and 130 kHz for 20, 30, and 40 minutes at 14 ºC, resulting in two protein fractions: solid (TPS) and liquid (TPL). US increased yield compared to the non-sonicated fraction. TPL (35 kHz) exhibited a 16% reduction in total and free sulfhydryl levels and a 25% increase in hydrophobicity. US induced protein conformation and band intensity alterations, particularly between 25 to 100 kDa for TPL at 130 kHz and below 30 kDa for TPS at 35 kHz. This study demonstrated the efficacy of US for protein extraction from fish by-products and its capacity to modify protein characteristics, facilitating the development of innovative food products. ABSTRACT (US Ctenopharyngodon idella hydrophobicity solubility profile 3 13 20 4 1 ºC fractions (TPS TPL. . (TPL) nonsonicated non sonicated fraction (3 16 alterations 2 10 byproducts by products characteristics (TPL (

RESUMO: Este estudo explorou o uso exclusivo do ultrassom (US) para extrair proteínas das espinhas dorsais da carpa-capim (Ctenopharyngodon idella) em baixas temperaturas e examinou seu impacto na hidrofobicidade, solubilidade, perfil eletroforético e níveis de sulfidrilas. As espinhas dorsais foram tratadas com 35 e 130 kHz por 20, 30 e 40 minutos a 14 ºC, resultando em duas frações de proteínas: sólida (TPS) e líquida (TPL). O US aumentou o rendimento em comparação com a fração não sonificada. TPL (35 kHz) apresentou uma redução de 16% nos níveis totais e livres de sulfidrila e um aumento de 25% na hidrofobicidade. O US induziu alterações na conformação proteica e na intensidade das bandas, especialmente entre 25 e 100 kDa para TPL a 130 kHz e abaixo de 30 kDa para TPS a 35 kHz. Este estudo demonstrou a eficácia do US na extração e na modificação de algumas propriedades das proteínas de subprodutos de peixe, facilitando assim seu emprego no desenvolvimento de produtos alimentícios inovadores. RESUMO (US carpacapim carpa capim Ctenopharyngodon idella hidrofobicidade solubilidade sulfidrilas 3 13 20 4 1 ºC (TPS TPL. . (TPL) sonificada (3 16 bandas 2 10 peixe inovadores (TPL (

ABSTRACT In response to global concerns over food scarcity, the sweet potato (Ipomoea batatas (L.) Lam) has emerged as a promising alternative due to its rich composition of carbohydrates (starch), protein, fiber, vitamins, and minerals. This study aims to assess the physicochemical characteristics and nutritional content of different sweet potato landraces cultivated in Yucatan, Mexico. The study involved the evaluation of eight landraces of sweet potato cultivated in traditional farming systems, assessing both physicochemical and proximate composition variables, and determining the starch yield, starch color, protein content, swelling degree, and starch solubility index. The sweet potato landraces showed values ranging from acidic to slightly neutral pH (6-6.4). The yellow sweet potato II, purple sweet potato, and pink sweet potato landraces displayed high levels of total soluble solids with a range of 12.5 to 14.33 °Brix. Significant differences were observed in both peel and root pulp coloration. The pink, yellow, purple I, mamey, yellow II, and purple sweet potato landraces, presented elevated percentages of carbohydrates (85.0% to 89.0%), fats (1.1% to 1.5%), protein (3.5% to 5.1%), fiber (4.0% to 5.0%), and ash (3.5% to 4.0%). The mamey sweet potato and pink sweet potato landraces showed higher starch yields. Swelling power and starch solubility index peaked at a temperature of 90 °C. These results highlight the significance of sweet potato landraces cultivated in Yucatan as a valuable genetic resource with nutritional potential, which can be included in the diet of people, genetic improvement and species conservation programs.

Resumo A tilápia tem tolerância a altas temperaturas, pode se reproduzir em cativeiro, crescer rápido e tem excelente custo-benefício. Por essas características, esta espécie é de grande interesse na aquicultura e, atualmente, o pescado mais produzido no Brasil. No entanto, com o aumento da produção de tilápias, houve também um aumento na quantidade de resíduos orgânicos, principalmente da filetagem, que descarta 70% dos resíduos. Existem muitos estudos sobre a extração de colágeno da pele de tilápia como alternativa para reduzir esses resíduos e agregar valor comercial. Neste trabalho, a extração do concentrado protéico foi testada utilizando um protocolo ácido, no qual as peles de tilápia foram submetidas a um pré-tratamento em meio ácido e precipitação salina, com variações de tempo e concentração. Após sua extração, a pele foi avaliada quanto a cinzas, umidade, proteína, solubilidade e pH. O concentrado protéico obtido apresentou baixos teores de cinzas, e a umidade está dentro dos apresentados pela literatura. O concentrado protéico apresentou teores de 68,73 a 80,58% de proteína e uma baixa solubilidade entre 4,03 a 6,93%. Em conclusão, a extração ácida é um possível meio de extração de colágeno, e a pele de tilápia é uma boa alternativa para reaproveitar os resíduos gerados na indústria de pescados.

Abstract Tilapia has high-temperature tolerance, can breed in captivity, grow fast, and have excellent cost-benefit. Because of these characteristics, this species is of great interest in aquaculture and, currently, the most produced fish in Brazil. However, by increasing tilapia production, there was also a rise in the amount of organic waste, mainly from filleting, which discards 70% of waste. There are many studies on collagen extraction from tilapia skin as an alternative to reduce these residues and add commercial value. In this work, the extraction of protein concentrate was tested using an acid protocol, in which the tilapia skins underwent a pre-treatment in an acid medium and saline precipitation, with variations in time and concentration. After its extraction, the skin was evaluated for ash, moisture, protein, solubility, and pH. The protein concentrate obtained showed low ash contents, and the humidity is within those presented by the literature. The protein concentrate showed levels from 68.73 to 80.58% of protein and a low solubility between 4.03 to 6.93%. In conclusion, acid extraction is a possible means of collagen extraction, and tilapia skin is a good alternative to reuse waste generated in the fish industry.

Abstract This study provides an overview of the use of lima bean (Phaseolus lunatus L.) flour as a raw material for starch extraction in consecutive steps for the preparation of lima bean protein concentrate. The starch from lima bean flour was extracted at different alkaline pH levels: 7, 8, 9, 10, and 11. The physicochemical, microstructural, crystallinity, pasting, and functional properties of the extracted starch were evaluated. The results showed that the purity of the starch increased with a higher extraction pH. However, a further increase in pH reduced the yield. The alkaline-extracted starch still contained other non-starch compounds. The extraction pH affected the amylose content, presumably due to the interaction of OH- ions with the starch granular components, influencing the yield and amylose level. At lower pH levels, alkali promoted a more orderly granular structure, decreasing starch solubility and resulting in higher yield and amylose content. Meanwhile, at higher pH levels, alkali ions increased protein solubility and starch content. The pH had a slight influence on the starch granule morphology. Lima bean starch exhibited a crystallinity index of 29% to 34% depending on the alkaline extraction pH. All starches showed individual peaks at 2θ values of 15° and 23°, unresolved peaks at 2θ values of 17° and 18°, and a diffracted plane around 5.63°, indicating a C-type starch. After alkali treatment, the starch maintained its C-type structure, indicating no structural transformation in the orthorhombic and hexagonal structures. Increasing the extraction pH to 9 increased starch crystallinity, but a further increase in pH decreased it. Viscosity during pasting was affected by the intensive interaction of water with amylose in the amorphous regions. The extraction pH influenced peak, trough, setback, and final viscosity. The alkaline treatment might disrupt granular regions, altering the functional properties of the starch. Alkaline extraction of starch can be performed on lima bean flour. Phaseolus L. L concentrate levels 7 8 10 11 physicochemical microstructural evaluated However alkalineextracted nonstarch non compounds content OH components level structure Meanwhile morphology 29 34 θ 15 23 23° 17 18 18° 563 5 63 5.63° Ctype C type structures it regions peak trough setback viscosity 1 2 3 56 6 5.63 5.6 5.

Resumo Este estudo fornece uma visão geral do uso da farinha de feijão-fava (Phaseolus lunatus) como matéria-prima para extração de amido em etapas consecutivas, para a preparação de concentrado proteico de feijão-fava. O amido da farinha de feijão-fava foi extraído em diferentes níveis de pH alcalino: 7, 8, 9, 10 e 11. As propriedades físico-químicas, microestruturais, a cristalinidade e de pasta, e as propriedades funcionais do amido extraído foram avaliadas. Os resultados mostraram que a pureza do amido aumentou com o maior pH de extração. No entanto, um novo aumento no pH reduziu o rendimento. O amido obtido por extração alcalina ainda continha outros compostos não amiláceos. O pH de extração afetou o teor de amilose, presumivelmente devido à interação dos íons OH- com os componentes granulares do amido, influenciando o rendimento e o nível de amilose. Em níveis de pH mais baixos, o álcali promoveu uma estrutura granular mais ordenada, diminuindo a solubilidade do amido e resultando em maior rendimento e teor de amilose. Enquanto isso, em níveis de pH mais altos, os íons alcalinos aumentaram a solubilidade da proteína e o teor de amido. O pH teve uma leve influência na morfologia dos grânulos de amido. O amido de feijão-lima apresentou um índice de cristalinidade de 29% a 34%, dependendo do pH de extração alcalina. Todos os amidos apresentaram picos individuais nos valores 2θ de 15° e 23°, picos não resolvidos nos valores 2θ de 17° e 18°, e um plano difratado em torno de 5,63°, indicando um amido tipo C. Após tratamento alcalino, o amido manteve sua estrutura tipo C, indicando ausência de transformação estrutural nas estruturas ortorrômbica e hexagonal. Aumentar o pH de extração para 9 aumentou a cristalinidade do amido, mas um aumento adicional no pH a diminuiu. A viscosidade durante a colagem foi afetada pela intensa interação da água com a amilose nas regiões amorfas. O pH de extração influenciou pico, vale, recuo e viscosidade final. O tratamento alcalino pode romper regiões granulares, alterando as propriedades funcionais do amido. A extração alcalina do amido pode ser realizada na farinha de feijão-fava. feijãofava feijão fava Phaseolus lunatus matériaprima matéria prima consecutivas feijãofava. fava. 7 8 1 11 físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas microestruturais pasta avaliadas entanto amiláceos OH baixos ordenada isso altos feijãolima lima 29 34 34% θ 15 23 23° 17 18 18° 563 5 63 5,63° C hexagonal diminuiu amorfas pico vale final 2 3 56 6 5,63 5,6 5,

ABSTRACT Processing residues are still one of the main obstacles in the fishing industry due to waste and environmental impact. With that, ways of reusing these residues are researched to generate new products with different applications. The objective of this work was to develop and evaluate protein films obtained from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus) filleting residues. To get the films, the casting technique was used, varying their composition in relation to the amount of protein (1.0, 1.5 and 2.0%) and glycerol (0.0, 0.1 and 0.2%), creating a 32 factorial plan, with 9 treatments. The films were characterized in terms of color, opacity, water solubility, mechanical properties and water vapor permeability (WVP). In the end, a yield of 18.70% of Nile tilapia myofibrillar proteins (MPs) and a post-lyophilization protein content of 87.33% were obtained. It was concluded that the film that presented the best result in all the characteristics analyzed was the one with 1.0% of MPs and 0.1% of glycerol. impact applications MSM (MSM Oreochromis niloticus used 1.0, 10 1 0 (1.0 15 5 1. 2.0% 20 2 0.0, 00 (0.0 01 0. 0.2%, 02 0.2% , 0.2%) 3 plan treatments color opacity solubility WVP. WVP . (WVP) end 1870 18 70 18.70 (MPs postlyophilization post lyophilization 8733 87 33 87.33 1.0 (1. 2.0 0.0 (0. 0.2 (WVP 187 7 18.7 873 8 87.3 (1 2. (0 18. 87. (

Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* values and higher a* values and the total color difference reached 22.86. Especially, 30% and 40% addition of AF led to volume and weight increases and high cooking losses compared to control. Besides these samples exhibited lower firmness values. There were not a significant effect on optimum cooking time, swelling index, water solubility index and brix values. The utilization of AF at the level of 40% increased ash, protein and fat content from 0.89%, 5.64% and 2.64% to 1.14%, 7.70% and 6.83% respectively. The highest total phenolic contents and antioxidant capacity were detected in 40% AF added samples (17.55 and 5.77 fold). Also one of the remarkable results of the study were the lower phytic acid and phytate phosphorus contents with AF usage. The results changed between 184.39-27.54 mg/100g and 52.00-7.76 mg/100g respectively. An increment in water absorption and decrement in C3 and stability values revealed with usage of 30% and upper levels of AF in mixolab measurements. The parameters of sensory analysis evaluated, it was observed that AF addition occured negative effects and it was concluded that although improvement of nutritional composition of gluten free noodles with AF, it may be used maximum 20% as ratio. research (AF production 10, 10 (10 20 3 40 supplementation L 2286 22 86 22.86 Especially control time ash 089 0 89 0.89% 564 5 64 5.64 264 2 2.64 114 1 14 1.14% 770 7 70 7.70 683 6 83 6.83 respectively 17.55 1755 17 55 (17.5 577 77 5.7 fold. fold . fold) 184.3927.54 184392754 184.39 27.54 184 39 27 54 184.39-27.5 mg100g mgg mg 100g g 52.007.76 5200776 52.00 7.76 52 00 76 52.00-7.7 C measurements evaluated ratio (1 4 228 8 22.8 08 0.89 56 5.6 26 2.6 11 1.14 7.7 68 6.8 17.5 175 (17. 57 5. 3927 184.3927.5 18439275 18439 184.3 2754 27.5 18 184.39-27. 007 52.007.7 520077 5200 52.0 776 52.00-7. ( 22. 0.8 2. 1.1 7. 6. 17. (17 392 184.3927. 1843927 1843 184. 275 27. 184.39-27 52.007. 52007 520 52. 52.00-7 0. 1. 184.3927 184392 184.39-2 52.007 52.00- 184.392 184.39-

Abstract Lung cancer is the most common type of cancer in the world, and alone, in 2020, almost 2.21 million new cases were diagnosed, with 1.80 million deaths, and are increasing daily. Non-small cell lung (NSCLC) is the primary type of lung cancer, predominantly forms around 80% of cases compared to small cell carcinoma, and about 75% of patients are already in an advanced state when diagnosed. Despite notable advances in early diagnosis and treatment, the five-year survival rate for NSCLC is not encouraging. Therefore, it is crucial to investigate the molecular causes of non-small cell lung cancer to create more efficient therapeutic approaches. Lung cancer showed a more significant and persistent binding affinity and energy landscape with the target CDK2 staurosporine and FGF receptor-1. In this study, we have picked two essential target proteins, human cyclin-dependent kinase-2 and Human Protein Kinase CK2 Holoenzyme and screened the entire prepared DrugBank prepared library of 1,55,888 compounds and identified 2-(2-methyl-5-nitroimidazole-1-yl) ethanol (Metralindole) as a major inhibitor. Metralindole has displayed high docking scores of -5.159 Kcal/mol and -5.99 Kcal/mol with good hydrogen bonding and other bonding topologies such as van der Waals force, and ADMET results shown excellent bioavailability, outstanding solubility, no side effects, and toxicity. The molecular dynamics simulation for 100ns in a water medium confirmed the compound's stability and interaction pattern with the lowest deviation and fluctuations. Our in-silico study suggests Metralindole, an experimental compound, can effectively cure lung cancer. Further, the experimental validation of the compound is a must before any prescription. world alone 2020 221 2 21 2.2 diagnosed 180 1 80 1.8 deaths daily Nonsmall Non (NSCLC carcinoma 75 treatment fiveyear five year encouraging Therefore nonsmall non approaches CDK receptor1. receptor1 receptor 1. receptor-1 proteins cyclindependent cyclin dependent kinase2 kinase kinase- CK 155888 55 888 1,55,88 22methyl5nitroimidazole1yl methylnitroimidazoleyl methyl 5 nitroimidazole yl 2-(2-methyl-5-nitroimidazole-1-yl (Metralindole inhibitor 5.159 5159 159 -5.15 Kcalmol Kcal mol 5.99 599 99 -5.9 force bioavailability solubility effects toxicity ns s fluctuations insilico silico Further prescription 202 22 2. 18 8 7 receptor- 15588 88 1,55,8 5.15 515 15 -5.1 5.9 59 9 -5. 20 1558 1,55, 5.1 51 5. -5 155 1,55 - 1,5 1,

Resumo O câncer de pulmão é o tipo de câncer mais comum no mundo, e, apenas em 2020, foram diagnosticados quase 2,21 milhões de novos casos, com 1,8 milhão de óbitos, e isso vem aumentando diariamente. O câncer de pulmão de células não pequenas (CPCNP) é o tipo primário de câncer de pulmão, forma que predomina em cerca de 80% dos casos em comparação com o carcinoma de pequenas células, e cerca de 75% dos pacientes já estão em estado avançado quando diagnosticados. Apesar dos avanços notáveis no diagnóstico e tratamento precoces, a taxa de sobrevida em cinco anos para CPCNP não é animadora. Portanto, é crucial investigar as causas moleculares do CPCNP para criar abordagens terapêuticas mais eficientes. O câncer de pulmão mostrou uma afinidade de ligação e perfil energético mais significativos e persistentes com a estaurosporina CDK2 alvo e o receptor-1 de FGF. Neste estudo, escolhemos duas proteínas-alvo essenciais, a quinase dependente de ciclina humana-2 e a holoenzima CK2 da proteína quinase humana, examinamos toda a biblioteca preparada pelo DrugBank de 1,55,888 compostos e identificamos 2-(2-metil-5-nitroimidazol-1-il) etanol (metralindol) como inibidor principal. O metralindol apresentou altas pontuações de ancoragem de -5,159 Kcal/mol e -5,99 Kcal/mol, com boas ligações de hidrogênio e outras topologias de ligação, como a força de Van der Waals, e os resultados do ADMET mostraram excelente biodisponibilidade e solubilidade, sem efeitos colaterais e toxicidade. A simulação de dinâmica molecular para 100ns em meio aquoso confirmou a estabilidade e o padrão de interação do composto com os menores desvios e flutuações. Nosso estudo in silico sugere que o metralindol, um composto experimental, pode efetivamente curar o câncer de pulmão. Além disso, a validação experimental do composto é obrigatória antes de qualquer prescrição. mundo 2020 221 2 21 2,2 18 1 8 1, óbitos diariamente (CPCNP 80 75 precoces animadora Portanto eficientes CDK receptor1 receptor receptor- FGF proteínasalvo proteínas essenciais humana2 humana humana- CK 155888 55 888 1,55,88 22metil5nitroimidazol1il metilnitroimidazolil metil 5 nitroimidazol il 2-(2-metil-5-nitroimidazol-1-il (metralindol principal 5,159 5159 159 -5,15 Kcalmol Kcal mol 5,99 599 99 -5,9 Waals solubilidade toxicidade ns flutuações disso prescrição 202 22 2, 7 15588 88 1,55,8 5,15 515 15 -5,1 5,9 59 9 -5, 20 1558 1,55, 5,1 51 5, -5 155 1,55 - 1,5

Abstract To investigate which protein properties affect the quality of high moisture textured vegetable protein (HTVP), we compared 12 commercial Soy Protein Concentrate (SPC). The comparison revealed that characteristics of different SPCs vary greatly, significant impact on the quality of extrusion products. There were significant differences in the degree of texturization, textural properties, and the sensory score of products. Statistical correlation analysis between SPC raw materials and products showed that the quality of products was significantly affected by the nitrogen solubility index (NSI), water holding capacity (WHC), emulsifying properties (EAI), foaming capacity (FC), gel strength, and sulfhydryl content of SPC raw materials. Our research provides a way to stabilize extrusion product quality. HTVP, HTVP , (HTVP) 1 SPC. . (SPC) greatly texturization NSI, NSI (NSI) WHC, WHC (WHC) EAI, EAI (EAI) FC, FC (FC) strength (HTVP (SPC (NSI (WHC (EAI (FC

Resumen Se investigó el efecto de la L-cisteína en la solubilidad, estructura proteica, características reológicas y texturales de masas de maíz. La masa se preparó con L-cisteína a dos niveles (0.25, 0.50 %). La cromatografía de exclusión por tamaño y la espectroscopia infrarroja por transformada de Fourier se utilizaron para la caracterización de proteínas. Se realizaron análisis de reología dinámica y perfil de textura. Hubo una diferencia significativa en la solubilidad relativa entre el control y las masas que contienen L-cisteína. Los tratamientos con L-cisteína aumentaron la solubilidad relativa. La determinación de FT-IR reveló que la adición de la L-cisteína no tuvo efecto en la estructura secundaria de la proteína. Los datos también mostraron diferencias significativas en las propiedades de textura. Masas con L-cisteína mejoraron la elasticidad, adhesividad y cohesión. Esta investigación revela que la L-cisteína mejora la elasticidad o los módulos de almacenamiento, características importantes de la masa de maíz.

Abstract The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masa was investigated. Corn masa was prepared by adding L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized for protein characterization. Dynamic rheology and textural profile analysis were carried out on corn masa. There was a significant difference in relative solubility between the control and masa containing L-cysteine. Treatments with L-cysteine increased the relative solubility of proteins. FT-IR spectroscopy revealed that addition of L-cysteine did not affect the secondary structure of protein. Results also showed significant differences in textural properties. Masas with L-cysteine improved masa springiness, adhesiveness and cohesiveness. This investigation revealed that L-cysteine, improves the elasticity or storage modulus, important characteristics of corn masa.

RESUMO: Investigou-se o efeito de métodos para remover o conteúdo de proteínas nas propriedades do cloridrato de glucosamina das conchas de camarão de pernas brancas (Litopenaeus vannamei) e camarão de tigre preto (Penaeus monodon). A quitina das cascas de camarão foi obtida por desmineralização em HCl a 6% por 12 h, desproteinização por dois métodos diferentes (primeiro grupo embebido em NaOH a 8% por 36 h e segundo grupo tratado na enzima Alcalase na concentração de 0,2% por 36 h). Duas amostras de grupo foram convertidas em cloridrato de glucosamina por imersão em solução de 12M HCl por 5 h a 85 °C. Os resultados das análises de FTIR, solubilidade e rendimento de recuperação mostraram que os métodos de desproteinização não afetaram significativamente as propriedades do cloridrato de glucosamina. No entanto, o cloridrato de glucosamina de cascas de camarão de pernas brancas continha maior rendimento e solubilidade de recuperação do que as cascas de camarão tigre preto.

ABSTRACT: The effect of methods to remove protein content on the properties of glucosamine hydrochloride from the shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon) was investigated. Chitin from shrimp shells was obtained by demineralization in 6% HCl for 12h, deproteinization by two different methods (first group soaked in 8% NaOH for 36h and second group treated in Alcalase enzyme at the concentration of 0.2% for 36h). Two group samples were converted to glucosamine hydrochloride by soaking in 36.76% HCl solution for 5h at 85 °C. The results of fourier transform infrared spectroscopy (FTIR), solubility and recovery yield analysis showed that deproteinization methods did not significantly affect the properties of glucosamine hydrochloride. However, glucosamine hydrochloride from white leg shrimp shells contained higher recovery yield and solubility than black tiger shrimp shells.

Abstract In this study, rice protein was used as raw material to explore the effects of γ-irradiation treatment doses (0, 0.5, 1, 2, 3, 5 kGy) on the physicochemical properties of rice protein (particle size, zeta potential, secondary structure, scanning electron microscope microstructure), surface hydrophobicity (H0), thermal stability), functional properties (solubility, water and oil retention, emulsification) and sensory quality. The results show that when the γ-irradiation dose is 2 kGy, the average particle size of rice protein is the smallest, the absolute value of the potential is the highest 33.58 mV, the content of β-sheets in the secondary structure is at least 31.16 ± 0.16, and the content of random curl is at most 14.56 ± 0.06, the surface of the microstructure is rough and the degree of pore depression is the deepest, the highest H0 is 160.45 ± 2.98, the minimum denaturation temperature (Td) and enthalpy (△H) are 70.49 ± 0.05 °C and 1.30 ± 0.01 J/g, which shows that γ-irradiation treatment can be significant affect the physicochemical properties of rice protein. When the irradiation dose is 2 kGy, the highest solubility of rice protein is 69.18 ± 1.07%, and the highest water and oil holding capacity are 5.89 ± 0.08 g/g and 3.45 ± 0.04 g/g, respectively. The highest emulsification activity and emulsification stability are 45.65 ± 1.26 m2/g and 208.33 ± 4.79 min, which shows that γ-irradiation treatment can improve the functional properties of protein. When the irradiation dose was less than 5 kGy, the sensory quality of rice protein was not significantly affected. The research results provide a theoretical basis for the deep processing and value-added utilization of rice protein by γ-irradiation technology.

Abstract Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications.

Abstract The functional properties of wheat gluten protein isolated from nonfermented dough stored at -6 °C, -12 °C, -18 °C, -24 °C and -30 °C for 10 d, 20 d and 30 d were investigated. The solubility and water holding capacity of gluten protein decreased with decreasing frozen storage temperatures and increasing frozen storage time. The foamability of gluten protein was not affected by different frozen storage temperatures. However, the foamability of gluten protein decreased with extension of the frozen storage time. The storage modulus (G') and loss modulus (G") of gluten decreased with decreasing frozen storage temperatures. Meanwhile, the storage modulus (G') and loss modulus (G") of gluten increased with extension of the frozen storage time. When the frozen storage temperature of gluten was -12°C, the frozen water content was lower than that in gluten with other frozen storage temperatures. The water migration of gluten protein under different frozen storage temperatures and times was measured by low-field NMR. The microstructure of gluten protein was also observed under a scanning electron microscope. It was found that more serious damage to the gluten structure occurred with lower freezing temperatures and longer freezing times.

Resumen El ajonjolí es usado principalmente para obtener aceite, generando una pasta de subproducto de ajonjolí rica en proteínas, fibra dietaria y fitoquímicos. La extrusión es una tecnología eficiente para obtener alimentos funcionales. El objetivo de este trabajo fue optimizar el proceso de extrusión para encontrar la mejor combinación de temperatura de extrusión (TE)/velocidad de tornillo (VT) y así producir harina de subproducto de ajonjolí extrudido optimizada (HSAEO), con altos valores de índice de absorción de agua (IAA), índice de solubilidad en agua (ISA), digestibilidad proteínica in vitro (DPIV), compuestos fenólicos totales (CFT) y actividad antioxidante (AAox). Se aplicó un diseño experimental central compuesto rotable con dos factores y cinco niveles. La función de deseabilidad fue empleada para optimizar las variables del proceso de extrusión. La mejor combinación de las variables del proceso de extrusión fue TE = 139 °C/VT = 80 rpm. La HSAEO presentó mayores valores de las respuestas evaluadas que la harina de subproducto de ajonjolí sin procesar, sugiriendo que podría ser usada en bebidas, papillas y postres.

Abstract Sesame is used mainly to obtain oil, generating a sesame by-product cake that is rich in protein, dietary fiber, and phytochemicals. Extrusion is an efficient technology to obtain functional foods. The aim of this work was to optimize the extrusion process to find the best combination of extrusion temperature (ET)/screw speed (SS) in order to produce optimized extruded sesame by-product flour (OESBF), with high values of water absorption index (WAI), water solubility index (WSI), in vitro protein digestibility (IVPD), total phenolic compounds (TPC), and antioxidant activity (AoxA). A rotatable composite central experimental design with two factors and five levels was applied. Desirability function was used to optimize the extrusion process variables. The best combination of extrusion process variables was ET = 139 °C/80 rpm. The OESBF showed higher values of evaluated responses than unprocessed sesame by-product flour, suggesting that OESBF could be used in beverages, porridges, and deserts.

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flour (WGBF) and Green Banana Pulp Flour (GBPF) as well as leaves of Ora-pro-nóbis Flour (OPNF). Mixed flours were prepared by blending banana flours (WGBF or GBPF) with increasing levels of OPNF (from 5 to 25%). Flours were analyzed for physicochemical characteristics, mineral contents, Water Absorption Index (WAI), Water Solubility Index (WSI), and color. The main component of banana flours was starch, in which GBPF has the highest content. The WGBF had a higher mineral content, and in both flours, the potassium was at a greater level. OPNF showed the highest protein and mineral contents. Independent of the type of banana flour, mixed flours were darker, and had higher WAI and considerable increases in Mg, Fe, and Zn than no mixed ones. The blend of banana flours and Ora-pro-nóbis leaf flour can be a viable combination for preparing a variety of food products, due to its nutritional and technological properties. glutenfree gluten free highprotein high study BRS Platina (GBPF Orapronóbis Ora pro nóbis OPNF. . (OPNF) from 25%. 25 25% 25%) characteristics contents WAI, , (WAI) WSI, WSI (WSI) color starch content level darker Mg Fe ones properties (OPNF 2 (WAI (WSI

Resumo A constante necessidade de inovação nas indústrias alimentícias para atender às demandas dos consumidores e o crescente mercado de produtos sem glúten e com alto teor proteico têm impulsionado os estudos de farinhas mistas. Neste estudo, frutos de banana 'BRS Platina' foram processados para obtenção de farinha integral de banana verde (WGBF) e farinha de polpa de banana (GPBF), e folhas de ora-pro-nóbis foram processadas para obtenção de farinha (OPNF). As farinhas mistas foram preparadas pela mistura de farinhas de banana (WGBF ou GPBF) com níveis crescentes de OPNF (5 a 25%). As farinhas foram analisadas quanto a características físico-químicas, teores de minerais, índice de absorção de água (IAA), índice de solubilidade em água (ISA) e cor. O principal componente das farinhas de banana foi o amido, com maior teor na GBPF. A WGBF apresentou maior teor de minerais, com o potássio em maior quantidade. A farinha de ora-pro-nóbis apresentou altos teores proteico e mineral. Independentemente do tipo de farinha de banana, as farinhas mistas mostraram-se mais escuras, tiveram maior absorção de água e aumentos consideráveis de Mg, Fe e Zn. Misturas de farinhas de banana e farinha de folha de ora-pro-nóbis podem ser uma combinação viável para a formulação de diversos produtos alimentícios, devido às suas propriedades nutricionais e tecnológicas. estudo BRS Platina GPBF, GPBF , (GPBF) orapronóbis ora pro nóbis OPNF. . (OPNF) 5 ( 25%. 25 25% 25%) físicoquímicas, físicoquímicas físico químicas, químicas físico-químicas minerais IAA, IAA (IAA) ISA (ISA cor amido GBPF quantidade mineral mostraramse mostraram se escuras Mg Zn alimentícios tecnológicas (GPBF (OPNF 2 (IAA