Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Dilek Ercili-Cura"'
Autor:
Nina, Aro, Dilek, Ercili-cura, Martina, Andberg, Pia, Silventoinen, Martina, Lille, Waltteri, Hosia, Emilia, Nordlund, Landowski christopher, P.
Publikováno v:
Nina, A, Dilek, E, Martina, A, Pia, S, Martina, L, Waltteri, H, Emilia, N & Landowski christopher, P 2023, ' Production of bovine beta-lactoglobulin and hen egg ovalbumin by Trichoderma reesei using precision fermentation technology and testing of their techno-functional properties ', Food Research International, vol. 163, 112131, pp. 112131 . https://doi.org/10.1016/j.foodres.2022.112131
The food protein ingredient market is dominated by dairy and egg proteins. Both milk whey and egg proteins are challenging proteins to replace, e.g. with plant proteins, due to the unique structural features of the animal proteins that render them hi
Autor:
Natasha Järviö, Tuure Parviainen, Netta-Leena Maljanen, Yumi Kobayashi, Lauri Kujanpää, Dilek Ercili-Cura, Christopher P. Landowski, Toni Ryynänen, Emilia Nordlund, Hanna L. Tuomisto
Publikováno v:
Järviö, N, Parviainen, T, Maljanen, N L, Kobayashi, Y, Kujanpää, L, Ercili-Cura, D, Landowski, C P, Ryynänen, T, Nordlund, E & Tuomisto, H L 2021, ' Ovalbumin production using Trichoderma reesei culture and low-carbon energy could mitigate the environmental impacts of chicken-egg-derived ovalbumin ', Nature Food, vol. 2, no. 12, pp. 1005-1013 . https://doi.org/10.1038/s43016-021-00418-2
Ovalbumin (OVA) produced using the fungus Trichoderma reesei (Tr-OVA) could become a sustainable replacement for chicken egg white protein powder—a widely used ingredient in the food industry. Although the approach can generate OVA at pilot scale,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d15f1977497feafbb38a65cdbdc2c3e9
http://hdl.handle.net/10138/347276
http://hdl.handle.net/10138/347276
Publikováno v:
ACS In Focus ISBN: 9780841299085
ACS In Focus
ACS In Focus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b744cc94621223360765be9975a4fecd
https://doi.org/10.1021/acs.infocus.7e4007
https://doi.org/10.1021/acs.infocus.7e4007
Publikováno v:
Kortekangas, A, Silventoinen, P, Nordlund, E & Ercili-Cura, D 2020, ' Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions ', Food Hydrocolloids, vol. 105, 105787 . https://doi.org/10.1016/j.foodhyd.2020.105787
The effect of phytase treatment on the technological functionality of a protein-enriched rice bran fraction produced by air classification was studied. Protein solubility and surface hydrophobicity were analysed and heat-induced gels formed at pH 5,
Publikováno v:
Food research international (Ottawa, Ont.). 139
Dry milling and air classification were applied to produce three different ingredients from wheat and rye brans. Dried and pin disc-milled brans having particle size medians of 89-131 µm were air classified to produce protein- and soluble dietary fi
Publikováno v:
Nivala, O, Mäkinen, O, Kruus, K, Nordlund, E & Ercili-Cura, D 2017, ' Structuring colloidal oat and faba bean protein particles via enzymatic modification ', Food Chemistry, vol. 231, pp. 87-95 . https://doi.org/10.1016/j.foodchem.2017.03.114
Oat and faba bean protein isolates were treated with transglutaminase from Streptomyces mobaraensis and tyrosinase from Trichoderma reesei to modify the colloidal properties of protein particles in order to improve their colloidal stability and foami
Publikováno v:
Nisov, A, Ercili-Cura, D & Nordlund, E 2020, ' Limited hydrolysis of rice endosperm protein for improved techno-functional properties ', Food Chemistry, vol. 302, 125274 . https://doi.org/10.1016/j.foodchem.2019.125274
Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% cor
Autor:
Ronny Wahlström, Lauri Kuutti, Jaakko Hiltunen, Sauli Vuoti, Dilek Ercili-Cura, Katariina Rommi
Publikováno v:
Wahlström, R, Kuutti, L, Hiltunen, J, Vuoti, S, Ercili-Cura, D & Rommi, K Nov. 07 2018, Process for separating proteins from biomass materials, Patent No. EP3397066 .
VTT Technical Research Centre of Finland-PURE
VTT Technical Research Centre of Finland-PURE
The present invention relates to a process for separating proteins and/or protein fractions from biomass materials, wherein the process comprises the steps, where in the first step biomass material is mixed with an aqueous DES comprising a hydrogen b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::659f33437c8a204a1957249897c0b202
https://cris.vtt.fi/en/publications/68dda74e-bc16-4f32-a0db-e2f28ea1e030
https://cris.vtt.fi/en/publications/68dda74e-bc16-4f32-a0db-e2f28ea1e030
Publikováno v:
Nivala, O, Nordlund, E, Kruus, K & Ercili-Cura, D 2021, ' The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate ', LWT-Food Science and Technology, vol. 139, 110517 . https://doi.org/10.1016/j.lwt.2020.110517
The effects of heat treatment (90 °C, 5 or 30 min) and enzymatic crosslinking with transglutaminase (TG, 10, 100 or 1000 nkat/g protein) on emulsifying and gelling properties of faba bean protein isolate (FPI) were studied. Heat treatment of FPI cau
Autor:
Juhani Sibakov, Ulla Holopainen-Mantila, Panu Lahtinen, Terhi Hakala, Raija Lantto, Katariina Rommi, Riitta Partanen, Dilek Ercili-Cura
Publikováno v:
Partanen, R, Sibakov, J, Rommi, K, Hakala, T, Holopainen-Mantila, U, Lahtinen, P, Ercili-Cura, D & Lantto, R 2016, ' Dispersion stability of non-refined turnip rapeseed (Brassica rapa) protein concentrate: Impact of thermal, mechanical and enzymatic treatments ', Food and Bioproducts Processing, vol. 99, pp. 29-37 . https://doi.org/10.1016/j.fbp.2016.03.006
Aqueous dispersion properties of a protein concentrate obtained from turnip rapeseed (Brassica rapa) press cake were investigated. Protein content of the press cake was enriched from 35.9% to 45.8% by sequential supercritical-CO2 extraction, milling