Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent

Autor: Thaís Dolfini Alexandrino, Elizabeth Harumi Nabeshima, Nathália do Amaral Gastardo, Mitie Sônia Sadahira, Isabel Muranyi, Peter Eisner, Maria Teresa Bertoldo Pacheco

Publikováno v: Brazilian Journal of Food Technology, Vol 26 (2023)

Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive c

Externí odkaz: https://doaj.org/article/7cea5a2834be4d7f874d6079acf3668e

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile

Autor: Verónica García Arteaga, Victoria Demand, Karolin Kern, Andrea Strube, Michael Szardenings, Isabel Muranyi, Peter Eisner, Ute Schweiggert-Weisz

Publikováno v: Foods, Vol 11, Iss 1, p 118 (2022)

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of p

Externí odkaz: https://doaj.org/article/11686c799e6d41918ae136bf8d3e1817

Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation

Autor: Raquel Carolina Giarola, Roseli Aparecida Ferrari, Ana Clara Troya Raineri Fiocco, Flavia Maria Netto, Rosiane Lopes da Cunha, Elizabeth Harumi Nabeshima, Peter Eisner, Isabel Muranyi, Mitie Sonia Sadahira

This study evaluated the formation and dispersion effects with 4% w/w total biopolymer [sunflower meal protein (SMP) and pectin (P)] at SMP:P ratio 1:0, 25:1, 15:1, 5:1, pH 3.7, prepared at room temperature (RT) or heat treated (HT) at 98 °C on emul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c12e7d3b944e75da8aba6b96cf937c2
https://publica.fraunhofer.de/handle/publica/437533

Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats

Autor: Ryszard Amarowicz, Moisés Laparra Llopis, Bartosz Fotschki, Adam Jurgoński, Isabel Muranyi, Jürgen Bez, Paulina M. Opyd, Jerzy Juśkiewicz, Iben Lykke Petersen

Publikováno v: Nutrients
Volume 12
Issue 9
Fotschki, B, Juśkiewicz, J, Jurgoński, A, Amarowicz, R, Opyd, P, Bez, J, Muranyi, I, Petersen, I L & Llopis, M L 2020, ' Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats ', Nutrients, vol. 12, no. 9, 2781 . https://doi.org/10.3390/nu12092781
Nutrients, Vol 12, Iss 2781, p 2781 (2020)

In recent years, dietary products with quinoa and buckwheat have attracted attention mostly due to the high nutritive value of their protein fraction. However, their dietary effect on intestinal microbiota activity and related systemic responses are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b511867a3b644b7ea3b936f960b25a6

Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates fromLupinus angustifoliusL

Autor: Ute Schweiggert-Weisz, Peter Koehler, Claudia Pickardt, Isabel Muranyi, Clemens Otto, Raffael Osen

Publikováno v: Journal of Food Science. 81:C2656-C2663

The technofunctional properties of 2 protein isolates from Lupinus angustifolius L. Vitabor isolated by different procedures were investigated. The lupin protein isolate prepared by aqueous alkaline extraction with subsequent isoelectric precipitatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2d3e782e20178df91ee219fbabe82f3
https://doi.org/10.1111/1750-3841.13515