Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...

Cereal Chem. 66(4):263-267 Emulsifying capacity and emulsion stability of hexane-defatted corn content; 70.39% water was retained by the emulsion. High emulsion germ protein obtained by modified and conventional extraction processes stability was obtained as the result of specific protein properties. Increasing were studied. Defatted corn germ protein obtained by the modified fat content in emu...

Poultry by-products and rainbow trout (Onchorhynchus mykiss) viscera are abundant and underutilized resources that can be used as a unique protein source to make protein hydrolysates. In this study protein hydrolysate were made from these two different sources with Alcalase 2.4L. The functional properties of Fish viscera protein hydrolysate (FPH) compared to poultry by-products protein hydrolys...

Buttermilk is a dairy ingredient widely used in the food industry because of its emulsifying capacity and its positive impact on flavor. Commercial buttermilk is sweet buttermilk, a by-product from churning sweet cream into butter. However, other sources of buttermilk exist, including cultured and whey buttermilk obtained from churning of cultured cream and whey cream, respectively. The composi...

Acinetobacter calcoaceticus BD4 and BD413 produce extracellular emulsifying agents when grown on 2% ethanol medium. For emulsifying activity, both polysaccharide and protein fractions were required, as demonstrated by selective digestion of the polysaccharide with a specific bacteriophage-borne polysaccharide depolymerase, deproteinization of the extracellular emulsifying complex with hot pheno...

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability ...

This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH=7 or pH=12. The higher solubilisation yield (52±3%w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7kbar). After solubilisation, proteins were recovered by two proced...

A functional ovalbumin-dextran conjugate was prepared by dry-heated storage at 60 degrees C and 65% relative humidity for 3 weeks. The emulsifying properties of the ovalbumin-dextran conjugate were about three times higher than those of an ovalbumin-glucose conjugate. SDS-electrophoresis patterns showed that the ovalbumin-dextran conjugate obtained by dry-heating was not as polydispersed as tha...