This study investigated the effects of freeze-milling on the structural and functional properties of rice proteins (RPs). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed that freeze-milling slightly influenced the subunit bands of RPs. Secondary and tertiary structures were studied by analyses of Fourier transform infrared spectra, sulfhydryl and disulfide bond contents, and su...

Black beans play an essential part in the human diet due to their high protein content and nutritional value. are energy, dietary fiber, protein, minerals, vitamins, they have well-balanced amino acid profiles. The production of black bean concentrates or isolates is growing interest food industry because functional properties ability improve quality products. Various procedures used obtain / w...

The objectives of present investigations were to optimize concentration of oil, surfactant and cosurfactant by pseudoternary phase diagrams and to develop a stable formulation of self emulsifying drug delivery system (SEDDS) in order to enhance the dissolution rate of poorly soluble Irbesartan (IBS) by SEDDS. Pseudoternary phase diagrams were constructed to identify the self emulsifying region....

proteins are not only considered as a nutritional source but also are responsible for a number of functional properties such as solubility, emulsification, foaming capacity and gel formation in food products. however, insolubility of the proteins (as can be seen in gluten) and therefore their insufficient functional properties have created some limita-tions for their incorporation in formulated...