Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties

[1]  Xuan Wei,et al.  Characterization of chitosan/α-lactalbumin nanocomplex particle and its encapsulation for retinol , 2022, Food Bioscience.

[2]  Jing Luo,et al.  Effect of extrusion on physicochemical properties and antioxidant potential of protein isolate derived from Baijiu vinasse. , 2022, Food chemistry.

[3]  Bo Cui,et al.  Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion , 2022, Food Hydrocolloids.

[4]  Guangjing Chen,et al.  Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics , 2021 .

[5]  B. De Meulenaer,et al.  Behavior of Malondialdehyde and its Whey Proteins Adducts during In Vitro Simulated Gastrointestinal Digestion. , 2020, Journal of agricultural and food chemistry.

[6]  G. Liang,et al.  Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies. , 2019, Food chemistry.

[7]  D. Camejo,et al.  Oxidative post-translational modifications controlling plant-pathogen interaction. , 2019, Plant physiology and biochemistry : PPB.

[8]  X. Wang,et al.  Influence of malondialdehyde-induced modifications on physicochemical and digestibility characteristics of whey protein isolate. , 2019, Journal of food biochemistry.

[9]  A. Koocheki,et al.  Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property , 2019, Food Hydrocolloids.

[10]  T. Fagbemi,et al.  Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate , 2018 .

[11]  Zhen-jia Chen,et al.  Research on the physicochemical and digestive properties of Pleurotus eryngii protein , 2018 .

[12]  S. De Smet,et al.  Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. , 2016, Food chemistry.

[13]  B. De Meulenaer,et al.  Behavior of Malondialdehyde in Oil-in-Water Emulsions. , 2015, Journal of agricultural and food chemistry.

[14]  U. Schweiggert-Weisz,et al.  Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates , 2015 .

[15]  Mouming Zhao,et al.  Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins , 2015 .

[16]  P. Shand,et al.  Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health. , 2015, Comprehensive reviews in food science and food safety.

[17]  Mouming Zhao,et al.  Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress , 2014 .

[18]  S. Rizvi,et al.  Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature , 2014 .

[19]  Lizhe Wang,et al.  Biological activities and physicochemical properties of Maillard reaction products in sugar-bovine casein peptide model systems. , 2013, Food chemistry.

[20]  Mouming Zhao,et al.  Effects of malondialdehyde modification on the in vitro digestibility of soy protein isolate. , 2013, Journal of agricultural and food chemistry.

[21]  Mouming Zhao,et al.  Effect of Protein Oxidation on the Conformational Properties of Peanut Protein Isolate , 2013 .

[22]  Da‐Wen Sun,et al.  Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins , 2013, Food and Bioprocess Technology.

[23]  Xiaoquan Yang,et al.  Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis , 2012 .

[24]  Mouming Zhao,et al.  Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. , 2011, Food chemistry.

[25]  M. Estévez.  Protein carbonyls in meat systems: a review. , 2011, Meat science.

[26]  B. Dybowska.  Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase , 2011 .

[27]  Yimin Wei,et al.  Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content , 2011 .

[28]  C. Onwulata,et al.  Physical properties, molecular structures, and protein quality of texturized whey protein isolate: effect of extrusion temperature. , 2011, Journal of agricultural and food chemistry.

[29]  J. Arěas,et al.  Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology , 2009 .

[30]  M. V. van Boekel,et al.  Modification of casein by the lipid oxidation product malondialdehyde. , 2008, Journal of agricultural and food chemistry.

[31]  Z. Kyselova,et al.  Oxidative modification of rat eye lens proteins by peroxyl radicals in vitro: protection by the chain-breaking antioxidants stobadine and Trolox. , 2005, Biochimica et biophysica acta.

[32]  Michael J Falvo,et al.  Protein - Which is Best? , 2004, Journal of sports science & medicine.

[33]  P. Burcham,et al.  Introduction of carbonyl groups into proteins by the lipid peroxidation product, malondialdehyde. , 1996, Biochemical and biophysical research communications.

[34]  J. Lassaletta,et al.  Cleavage and Oligomerization of Malondialdehyde , 1993 .

[35]  M. Camire.  Protein functionality modification by extrusion cooking , 1991 .

[36]  J. Kinsella,et al.  Emulsifying properties of proteins: evaluation of a turbidimetric technique , 1978 .

[37]  A. Tappel,et al.  Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde. , 1969, Biochemistry.

[38]  Zhanmei Jiang,et al.  Effect of ultrasound on the structure and functional properties of transglutaminase-crosslinked whey protein isolate exposed to prior heat treatment , 2019, International Dairy Journal.

[39]  B. Kong,et al.  Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties , 2011, Food and Bioprocess Technology.

[40]  M. Tunick,et al.  Extrusion texturized dairy proteins: processing and application. , 2011, Advances in food and nutrition research.

[41]  Cristina M. Rosell,et al.  Effect of different protein isolates and transglutaminase on rice flour properties , 2008 .

[42]  J. Cheftel,et al.  Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate , 1988 .

[43]  A. Qayum,et al.  Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey , 2022, Food Hydrocolloids.