Engineering of oat proteins towards improved functionality. Dr Nesli Sözer Principal Investigator VTT Technical Research Centre of Finland Ltd
|
|
|
- Lucas Hubbard
- 5 years ago
- Views:
Transcription
1 Engineering of oat proteins towards improved functionality Dr Nesli Sözer Principal Investigator VTT Technical Research Centre of Finland Ltd
2 Why plant proteins?
3 How to feed the protein demand of 9 M people? Animal proteins: Red and white meat, dairy, eggs, farmed fish and insects The protein system Alternative proteins: Microalgae, bacteria, mycoprotein, synthetic proteins Plant proteins: Pulses, nuts, seeds, legumes and grains
4 Global livestock production (Mton) A trend towards lower production rate for pork and beef beef pork poultry Data based on FAO: Year
5 EU meat consumption (kg/capita, retail weight) Meat consumption will decline Economic crisis & lack of supply Today Year
6 Plant proteins are a megatrend: the number of flexitarians and vegetarians is on the rise
7 Challenges
8 Challenges of plant proteins in food production Technological functionality Solubility Water retention Foaming / emulsifying agents Gelling Heat stability ph stability Sensory quality Bitter taste - peptides, impurities, processing history Astringency originates from interactions with saliva proteins Nutritional requirements Amino acid composition Anti-nutritional factors Protein digestibility Toxicity Allergenicity
9 Oat protein
10 Oat proteins High protein content Distinct protein composition compared to other cereals Digestibility comparable to rice and corn Oat protein fractions according to Osborne protein solubility % of total protein* pi Solubility Similar to soy glycinin and other legumin-like (11S) storage proteins Globulins mostly 5.5 -polypeptide polypeptide Albumins (mostly enzymes ) soluble in dilute salt solutions water soluble Prolamins (avenin) soluble in aqueous ethanol Glutelins (residue) <10 - soluble in dilute acids or alkalis *shows wide differences depending on the cultivar and growth conditions (climate, soil quality etc.)
11 Oat fractionation technology for protein and β-glucan concentration Oat grains Extraction Lipids Distribution density, % Milling and air classification Distribution density, % Betaglucan Starch Protein VTT patent: US A1
12 Soluble protein (%) The Oatpro concentrate was in native form and more soluble than the commercial oat protein Commercially available oat protein concentrate vs. high protein oat fraction from SC-CO 2 extracted oats Protein concentration range between 20 60%. Rest is mainly starch or maltodextrin. 50 ph 6.5, 1 M NaCl ^exo OPC_BIOVELOP 75 kost :52:31 Differential scanning calorimetry (DSC) thermogram Commercial BIOVELOP 75% kost., :13:30 BIOVELOP 75% kost., 9,0570 mg Oatpro conc VTT OPC 75% kost., :54:39 VTT OPC 75% kost., 8,9350 mg Integral -0,98 mj normalized -0,11 Jg^-1 Peak 92,55 C 20 2 mw Integral -18,77 mj normalized -2,10 Jg^-1 Peak 63,81 C Starch gelatinisation 64 C Integral -5,70 mj normalized -0,64 Jg^-1 Peak 89,70 C 10 0 Commercial Oatpro conc Lab: METTLER Integral -62,76 mj normalized -7,02 Jg^-1 Peak 110,91 C Protein denaturation 111 C C min STAR e SW 9.30
13 Oat protein is alkaline soluble Oat protein isolate (OPI) was obtained from SC-CO 2 extracted oat protein concentrate by alkaline extraction + isoelectric precipitation ph
14 Oat protein functionalization
15 Strategies to modify oat protein functionality Hydrolysis Cross-linking Net charge (electrostatic stabilisation) Conjugation with polyelectrolytes (steric stabilisation) Homogenization (high pressure microfluidization) Heat treatment High hydrostatic pressure
16 Crosslinking by transglutaminase (TG) improved colloidal stability of oat protein isolate (OPI) nkat TG /g protein Control TG -treated Ercili-Cura et al., 2015, Nivala et al., 2017
17 Crosslinking by TG improved the foaming properties of OPI Foaming properties (foam height and foam stability) of oat protein isolate improved upon TG treatment. Tyrosinase treatment caused decreased foam height in oat protein foams, which may be attributed to decreased solubility with crosslinking. Nivala et al., 2017
18 Addition of pectin improved dispersion stability at acidic ph Oat protein isolate dispersion was mixed with different concentrations of pectin Solubility of proteins at isoelectric point was greatly increased. Protein particles were negatively charged. Without pectin + With pectin
19 What happens in a less pure system? Gel-like structure for Dispersed oat protein concentrate Protein conc.: 2.4 % 4.6% 8.5% 12% 20% High hydrostatic pressure Pressure: 300, 600 MPa Temperature: C Duration: 15 minutes Heat Temperature: 40, 60, 80 C Duration: 15 minutes 12% protein OPC at 600 MPa Microfluidizer Homogenization pretreatment Pressure: 50 MPa Number of cycles: 1-2 Channel size: µm
20 Thermal treatment Microfluidizer High Hydrostatic Pressure Microstructure 80 C required to gelatinise all starch 60 C enough for 12% concentration or lower Majority of starch gelatinised with one cycle 600 MPa required to gelatinise all starch Phase separation Sedimentation for 60 & 80 C treatment More stable in comparison to other method of treatment Quick sedimentation Particle size Increased with higher temperature Reduced 2 Cycle gave smaller diameter Increased with higher pressure, bigger particles compared to thermal treatment Solubility Increased at 60 C Increased by homogeniser Increased at 300 MPa Decreased at 600 MPa Hydrophobicity Highest increase at 80 C, 60 C at 8.5% protein concentration Increased by homogeniser but reduced by microfluidizer Highest increase at 600 MPa Viscosity Increased with higher temperature Reduced by homogeniser increased by microfluidizer Increased with higher pressure 20
21 Conclusions Concentration of oat beta-glucan in a dry fractionation process produces also a stream rich in oat protein. The oat proteins obtained from this process preserved in their native state in both OPC and OPI. Oat proteins have several challenges, related to their limited solubility and technofunctionality. The techno-functional challenges can be overcome by modifications at different structural level depending on the different applications. The colloidal or dispersion stability and foaming properties of OPI suspensions can be improved by either by TG treatment or steric stabilization by using pectins. For less pure system such as OPC, which contains starch as the other major component can be utilized in food applications where the gelatinization of starch can be exploited for structure formation or stabilization.
22 THANK YOU! Join us in leading R&D&I #vttpeople Nesli.Sozer@vtt.fi
PEA PROTEINS STATUS, OPPORTUNITIES, CONSTRAINTS. Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D
PEA PROTEINS STATUS, OPPORTUNITIES, CONSTRAINTS Frédéric BOUVIER, PhD, Roquette Scientific Advisor Nutrition & Health R&D Dry pea is a PULSE Soybeans Peanuts LEGUMES Pulses Dried Beans Dried Peas Chickpeas
The source of protein structures is the Protein Data Bank. The unit of classification of structure in SCOP is the protein domain.
UNIT 14 PROTEINS DEFINITION A large molecule composed of one or more chains of amino acids in a specific order; the order is determined by the base sequence of nucleotides in the gene that codes for the
Value-added processing and applications of oat proteins
Value-added processing and applications of oat proteins Lingyun Chen (PhD) Canada Research Chair Professor Department of Agricultural Food and Nutritional Science University of Alberta lingyun.chen@ualberta.ca
Oat protein as an alternative protein source for semi-solid foods
Oat protein as an alternative protein source for semi-solid foods Monika Brückner-Gühmann and Stephan Drusch Department of Food Technology and Food Material Science, TU Berlin, Germany OATPRO - Engineering
Functionality of Protein
Protein Polymers of aa:20 different aa Primary structure aa sequence Secondary structure- chains take up conformations which may crosslink to form helices ie α helix and β pleated sheet Tertiary structure-
Sustainable Proteins. Jo Gould Assistant Professor in Food Science
Sustainable Proteins Jo Gould Assistant Professor in Food Science joanne.gould@nottingham.ac.uk What constitutes protein? What is protein? Protein is a sequence of amino acids Indispensable amino acids
Cereals and grains. Grain anatomy (APK) Simplified milling scheme for wheat 5/23/2012
Cereals and grains Grain anatomy (APK) Bran -- contains much of the fiber and minerals of the grain Germ -- the part of the grain that would become the new plant if the seed were planted. High in protein
JIGSAW READING CARBOHYDRATES
Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.
The main campus today
The main campus today 0 Faculties at the TU Berlin I II III IV V VI VII Humanities Mathematics and Natural Sciences Process Sciences Electrical Engineering and Computer Sciences Mechanical Engineering
SWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food
SWEOAT products for different uses and markets Swedish Oat Fiber has for years been a trusted supplier to different kinds of industries locally in Sweden and globally at every continent. Our products are
Proteins. Dr. Basima Sadiq Jaff. /3 rd class of pharmacy. PhD. Clinical Biochemistry
Proteins /3 rd class of pharmacy Dr. Basima Sadiq Jaff PhD. Clinical Biochemistry a Greek word that means of first importance. It is a very important class of food molecules that provide organisms not
Dry fractionation for sustainable production
Dry fractionation for sustainable production of functional legume pea ingredients Pascalle Pelgrom, Remko Boom, Maarten Schutyser Wageningen University Laboratory of Food Process Engineering Maarten.Schutyser@wur.nl
CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES
68 CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES 6.1 INTRODUCTION Functional properties can be defined as the overall physicochemical properties of proteins in food systems during processing,
The relation between some physical parameters and the soybean protein solubility
Available on-line at www.japt.tpa.usab-tm.ro Journal of Agroalimentary Processes and Technologies 2009, 15(1), 117-121 Journal of Agroalimentary Processes and Technologies The relation between some physical
SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES
1 SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES Proteins are important in food processing and food product development, as they are
Effect of Storage Proteins on Pasting Properties of Rice Starch
P-STARCH-4 Effect of Storage Proteins on Pasting Properties of Rice Starch Sarawadee Wongdechsareekul and Jirasak Kongkiattikajorn School of Bioresources and Technology, King Mongkut s University of Technology
Functionality of Purified Yellow Pea Protein Isolates for Food Application
ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 22, 24 Functionality of Purified Yellow Pea Protein Isolates for Food Application Maria Kristjansson, Karin Loft Eybye and Marie Bendix Hansen 2
Nutrition and Energy 1
Nutrition and Energy 1 Food Energy The ingestion of food serves two primary functions: 1. it provides a source of energy 2. it provides raw materials the animal is unable to manufacture for itself. 2 Basal
Plant Power! From traditional crops to alt proteins. Atze Jan van der Goot. Food Protein Vision, Amsterdam, 8 March 2018
Plant Power! From traditional crops to alt proteins Atze Jan van der Goot Food Protein Vision, Amsterdam, 8 March 2018 The problem: Making same food requires more recourses Tilman, PNAS 20260 (2011) Global
ß-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality
DAIRY PRODUCTS RESEARCH CENTRE MOOREPARK END OF PROJECT REPORT 2000 DPRC No. 40 ß-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality R. Mehra The aims of this research were to source and/or
I) Choose the best answer: 1- All of the following amino acids are neutral except: a) glycine. b) threonine. c) lysine. d) proline. e) leucine.
1- All of the following amino acids are neutral except: a) glycine. b) threonine. c) lysine. d) proline. e) leucine. 2- The egg white protein, ovalbumin, is denatured in a hard-boiled egg. Which of the
What is the climate impact reduction potential with oat protein rich diet?
AARHUS UNIVERSITY What is the climate impact reduction potential with oat protein rich diet? Lisbeth Mogensen 1, Marie T. Knudsen 1 & Hannele Pulkkinen 2 1 Department of Agroecology, Aarhus University,
CONSIDERATIONS IN PROTEIN INGREDIENT USE: THE IMPACT OF PROCESSING AND MOLECULAR INTERACTIONS
CONSIDERATIONS IN PROTEIN INGREDIENT USE: THE IMPACT OF PROCESSING AND MOLECULAR INTERACTIONS Baraem (Pam) Ismail Associate Professor Department of Food Science and Nutrition University of Minnesota May
Citri-Fi Clean Label Solution
Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers
Global trends in ingredients for processed meat. Jesper Kampp Danisco
Global trends in ingredients for processed meat Jesper Kampp Danisco World tour of ingredients 2 Ingredient trends in Europe E number concern No definition of Natural Strong GMO concern Focus on removal
Amino acid composition and mineral bioavailability: Important feed quality traits in cereals
Amino acid composition and mineral bioavailability: Important feed quality traits in cereals Preben Bach Holm University of Aarhus Faculty of Agricultural Sciences Department of Genetics and Biotechnology
APPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
Rye and oats innovative processing and ingredients
Rye and oats innovative processing and ingredients Pekka Lehtinen, VTT Wednesday 25 March 2009, Newcastle upon Tyne, UK GRAINITY PROJECT SATELLITE SYMPOSIUM: Nordic experience and approaches on using grains
Food. Food Groups & Nutrients
Food Food Groups & Nutrients Grains Group Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Grains Group Defined: Foods made from wheat, rice, oats, barley, etc. Examples: bread,
Characteristics of Extrusion Processed Foods from Whole Pigeon pea
Characteristics of Extrusion Processed Foods from Whole Pigeon pea Mary Ozioma Okpala* 12, Bettina wolf 1 and Bill Macnaughtan 1 Division of Food Science University of Nottingham, UK 1 Department of Food
The Opportunities for Oats in Cosmetics. Cark Maunsell
The Opportunities for Oats in Cosmetics Cark Maunsell Oat Services Ltd Oat Cosmetics is the marketing Brand for Oat Services Ltd Oat Services Ltd: Suppliers oat blends to a major bakery chain Import logistics
Insects as novel food ingredient
Insects as novel food ingredient Anne Louise Dannesboe Nielsen Team manager Food technology, DTI Insects in the food chain, Turku, 29/8-2017 Agenda About DTI food technology Insect as food Insects as ingredients
Session III: Roundtable on Byproducts and waste valorization. Chair: Arnaldo Dossena University of Parma
Session III: Roundtable on Byproducts and waste valorization Chair: Arnaldo Dossena University of Parma A new challenge: Feeding the Planet, Energy for Life The population will reach reach 9 billion in
Many plants use starch polysaccharides as a form of energy storage Two non starch polysaccharides used in much the same way are
Many plants use starch polysaccharides as a form of energy storage Two non starch polysaccharides used in much the same way are Inulin Konjac glucomannan Inulin is composed of beta D fructofuranosyl units
Qualitative chemical reaction of functional group in protein
Qualitative chemical reaction of functional group in protein Certain functional groups in proteins can react to produce characteristically colored products. The color intensity of the product formed by
Biofuels: Consequences for Feed Formulation
Biofuels: Consequences for Feed Formulation Dr.Ir. P.J. van der Aar and Dr J. Doppenberg, Schothorst Feed Research B.V., Meerkoetenweg 26, 8255 AG Lelystad, The Netherlands pvdaar@schothorst.nl session
Effect of Storage Time and Storage Protein on Pasting Properties of Khao Dawk Mali 105 Rice Flour
Kasetsart J. (Nat. Sci.) 43 : 232-237 (29) Effect of Storage Time and Storage Protein on Pasting Properties of Khao Dawk Mali 15 Rice Flour Sarawadee Wongdechsarekul and Jirasak Kongkiattikajorn* ABSTRACT
Voluntary labelling and claims
Heading 16 Heading What types of information can be added voluntarily to food labelling to promote the product? 1 Heading Certain pieces of information are often included on food labels but are not required
Protein. Growth Repair Maintenance of the Body Energy (in cases where fats and carboyhdrates are not available).
Protein Protein is a macro-nutrient. Our body is composed of millions of cells which are constantly being replaced and repaired. As the body grows new cells are added. Protein is required for: Growth Repair
PROTEX - N ª. Introduction
PROTEX - N ª Introduction Proteins are polymers of amino acids which structurally form a variety of polypeptide chains which may be water soluble or water insoluble. In comparison to carbohydrates or fat
Paper No. 01. Paper Title: Food Chemistry. Module-16: Protein Structure & Denaturation
Paper No. 01 Paper Title: Food Chemistry Module-16: Protein Structure & Denaturation The order of amino acids in a protein molecule is genetically determined. This primary sequence of amino acids must
Corn Biochemistry: Factors Related to Starch Digestibility in Ruminants
Corn Biochemistry: Factors Related to Starch Digestibility in Ruminants P.C. Hoffman and R.D. Shaver Dept. of Dairy Science University of Wisconsin-Madison Milk Yield, kg/d Effect of Starch Digestibility
Value chain for Chicken. Steffen Adler, NIBIO Trondheim 19. april 2016
Value chain for Chicken Steffen Adler, Trondheim 19. april 2016 CYCLE CYCLE objective Introduce a holistic approach to improve resource utilization in the Norwegian food chain by developing knowledge and
Supplements That Work
Supplements That Work Supplements can be confusing and expensive! Do they work? Do you need them? How should you take them? This guide is an introduction to supplements that most people need. Are supplements
Food & Process Innovations
Food & Process Innovations A value chain and material science approach for maize processing Beatrice Conde-Petit & Sahar Nikouie Adl 2015 Innovations for a better world Build knowledge & develop technologies
FOOD CHOICES. Subject: Leaving Certificate Home Economics Teacher: Ms Tracy McDonagh Week: Week 1 Lesson: Food Choices & Protein
Subject: Leaving Certificate Home Economics Teacher: Ms Tracy McDonagh Week: Week 1 Lesson: Food Choices & Protein Learning Intentions: 1. Understand the course breakdown and the marking scheme 2. Investigate
Activity 3-F: Micronutrient Activity Station
Activity 3-F: Micronutrient Activity Station 1 Vitamin A deficiency 1 Instructions Please read through this Vitamin A information package and discuss amongst your group. You have 15 minutes to review this
Grain-Based Technologies to Reduce Food Energy Density. Elaine T. Champagn USDA AR Southern Regional Research Cent
Grain-Based Technologies to Reduce Food Energy Density Elaine T. Champagn George Inglett,, NCAUR Fred Shih & Kim Daigle, SRRC USDA AR Southern Regional Research Cent Challenges for Developing Foods with
Novel Functionalities of Mixed Polysaccharides. Dr Tim Foster
Novel Functionalities of Mixed Polysaccharides Dr Tim Foster Acknowledgements Mita Lad Rebecca Schofield Amir Abbaszadeh Charlie Winkworth-Smith John Mitchell Particulate Systems 25µm 50 µm Effect of Shear
Lecture Notes 2: Protiens
Lecture Notes 2: Protiens BY/ARSHED ABD ALI SHIHAD Proteins and Amino Acids What Are Proteins? Large molecules Made up of chains of amino acids Are found in every cell in the body Are involved in most
Product Specification
1. GENERAL INFORMATION Article number: Product denomination: Mini Loaf Cake Triple Chocolate and Chocolate Sauce, frozen Product description: Mini Loaf Cake Triple Chocolate Filled (96g), baked and frozen
WILLPOWDER SHIPS VIA FEDEX GROUND MON FRI NO REFUSALS / NO RETURNS DAMAGE CLAIMS MUST BE FILED WITHIN 48 HOURS
Willpowder Willpowderis is a careful selection of new kitchen staples developed by renowned chef Will Goldfarb. Goldfarb has traveled the globe working with top chefs in the restaurant world, including
Protein Overview. What is a protein? Why do you need protein? How does protein in food become a part of you? How much protein do you need?
Protein Overview What is a protein? Complete and incomplete proteins Why do you need protein? Main job responsibilities How does protein in food become a part of you? Digestion & absorption How much protein
LAB 5 - Enzymes BACKGROUND INFORMATION
LAB 5 - Enzymes BACKGROUND INFORMATION Chemical Reactions The cells of organisms, from bacteria to plants to animals, carry out hundreds to thousands of chemical reactions that must be properly coordinated
The Impact of the Ethanol Industry on Pork Production
The Ethanol Industry, Dried Distiller s Grains with Solubles (DDGS), and Their Impact on Pork Production Dr. Jerry Shurson Department of Animal Science University of Minnesota The Impact of the Ethanol
Enzymatic Hydrolysis of Barley Starch Lipids
Enzymatic Hydrolysis of Barley Starch Lipids S. Shamekh, 1 A. Mustranta, 1 K. Poutanen, 1 and P. Forssell 1,2 ABSTRACT Cereal Chem. 75(5):624 628 The efficiency of phospholipase and lipase preparations
Carbon footprint reduction potential with plant proteins at protein, product and diet level
Carbon footprint reduction potential with plant proteins at protein, product and diet level This project has received funding from the Bio-Based Industries Joint Undertaking under the European Union s
Nutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
Lecture 3. Nutrition
Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day
Biology 12. Biochemistry. Water - a polar molecule Water (H 2 O) is held together by covalent bonds.
Biology 12 Biochemistry Water - a polar molecule Water (H 2 O) is held together by covalent bonds. Electrons in these bonds spend more time circulating around the larger Oxygen atom than the smaller Hydrogen
Feeding Methods. Assist.Prof.Dr. Dhia Al-Khayat
Feeding Methods Assist.Prof.Dr. Dhia Al-Khayat To find the reasonable method of feeding in any farm, we must have an idea about: what is the kind of feedstuff will be used in the farm. Species of the animal.
RESIDUES AND WASTE FROM THE FOOD INDUSTRIES; PREPARED ANIMAL FODDER
CHAPTER 23 RESIDUES AND WASTE FROM THE FOOD INDUSTRIES; PREPARED ANIMAL FODDER Note 1. Heading 2309 includes products a kind used in animal feeding, not elsewhere specified or included, obtained by processing
INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF EMULSIONS
journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, pag. 385-391 INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF
Ulrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all
You Bet Your Weight. Karah Mechlowitz
You Bet Your Weight Karah Mechlowitz What to Expect for Today n Introduction to macronutrients n Breakdown of each macronutrient n Ways to track macronutrients n Wrap up What are the macronutrients? Carbohydrates
What is Dietary Fiber and how do you select the appropriate method?
DIETARY FIBER What is Dietary Fiber and how do you select the appropriate method? Explore: Evolution: Definition of Dietary Fiber What Dietary Fiber means Today Methods of Analysis in AOAC Early, Interim
Soybean Use Poultry FACT SHEET MEAL
Soybean Use Poultry Park W. Waldroup, Department of Poultry Science, University of Arkansas Dr. Keith Smith, Keith Smith and Associates Soybean Meal in Poultry Nutrition Soybean Meal is Ideal Protein for
Chapter 3: Macronutrients. Section 3.1 Pages 52-55
Chapter 3: Macronutrients Section 3.1 Pages 52-55 Diet Terms Nutrients The substances in food that gives us structural materials and energy. Macronutrients Nutrients that are required in large amounts.
The Main Processes Occurring During Mashing Soluble sugars and proteins are leached from the grist particles Enzymatic degradation of some of the
Mashing and Boiling Mashing Mashing overview The main processes occuring during mashing Malt starch Amylose Malt starch - Amylopectin Amylolytic enzymes - a-amylase Amylolytic enzymes β-amylase Other mash
5.9 DIFLUBENZURON (130)
Diflubenzuron 79 5.9 DIFLUBENZURON (130) RESIDUE AND ANALYTICAL ASPECTS Diflubenzuron [1-(4-chlorophenyl)-3-(2,6-difluorobenzoyl)urea] is an agricultural insect growth regulator. It was originally evaluated
Chapter. Proteins: Amino Acids and Peptides. Images shutterstock.com
11 Chapter Proteins: Amino Acids and Peptides Images shutterstock.com Objectives Identify amino acid classifications based on nutritional use and chemical properties of the side chains. Describe the primary,
anna.ida3@gmail.com/2013 Have you ever heard HUMUS?? A brown to black complex variable of carbon containing compounds as possessing cellular organization in the form of plant and animal bodies Derived
Proteins. Student Activity Guide
Student Activity Guide Proteins Body builders and football players eat a lot of protein (eggs, cheese, and meat) to build muscle mass. You have probably seen protein-enriched drinks and protein-enriched
Introduction to proteins and nucleic acids. Basic biochemcial structure of these molecules. Important functions of these biomolecules in living cells
Food Biotechnology (BIT-313) Lecture 3 Introduction to proteins and nucleic acids Basic biochemcial structure of these molecules Important functions of these biomolecules in living cells Industrial significance
Nutrition for Health. Nutrients. Before You Read
CHAPTER 10 LESSON 2 Nutrition for Health Nutrients BIG Idea Each nutrient in your diet plays a unique and essential role in keeping you healthy. Before You Read Sometimes figuring out what to eat can be
Insects as Protein source unlocking the full potential of proteins
Insects as Protein source unlocking the full potential of proteins Danielle Trappenburg-Eelkman Rooda Danielle.Trappenburg@nizo.com Protein functionality layout In General Back to basic Sources Nutritional
Process induced structural features of solid cereal foams- in relation to oral processing
Process induced structural features of solid cereal foams- in relation to oral processing PhD thesis Syed Ariful Alam VTT Technical Research Centre of Finland 2 Ariful s dissertation: Process induced structural
HEALTHY EATING to reduce your risk of heart disease
HEALTHY EATING to reduce your risk of heart disease Choose these more often: Fruits, vegetables and whole grains Enjoy a variety of fruit and vegetables every day and whole grains more often.* Small portions
National Food Service Management Institute. The University of Mississippi. NUTRITION 101: A Taste of Food and Fitness.
The University of Mississippi LESSON 6 HANDOUTS NUTRITION 101: A Taste of Food and Fitness Lesson 6 Handouts Pre-Quiz Lesson 6: Vegetarian Diets 1. Vegetarian diets can not meet the needs of growing children.
TEST NAME:Cells and Health TEST ID: GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment
TEST NAME:Cells and Health TEST ID:1326431 GRADE:08 - Eighth Grade SUBJECT:Life and Physical Sciences TEST CATEGORY: School Assessment Cells and Health Page 1 of 15 Student: Class: Date: 1. Which best
Rice Starch Isolation by Neutral Protease and High-Intensity Ultrasound 1
RICE QUALITY AND PROCESSING Rice Starch Isolation by Neutral Protease and High-Intensity Ultrasound 1 L. Wang and Y.-J. Wang ABSTRACT The efficacy of neutral protease and combinations of neutral protease
Effects of Agriculture on Global Population
Effects of Agriculture on Global Population Remove unwanted plants and animals from a farm area. Plants and animals evolved into a symbiotic relationship. Social organization. Structure. Affluence. Population
Unlocking the potential of alternative proteins for application
Unlocking the potential of alternative proteins for application May 3-4, 2016 Itasca, Ill. USA Laurice Pouvreau laurice.pouvreau@nizo.com NIZO food research good food needs good science Independent, private
Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD
Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD What s Cooking? Cooking is the transfer of energy from a heat source to a food that alters its: Molecular structure Texture Flavor
Antioxidants from Cereal Grain and Their Byproduct Proteins
Antioxidants from Cereal Grain and Their Byproduct Proteins Yonghui Li, Assistant Professor Petfood R&D Showcase 2018 Manhattan, KS, Oct. 10 Department of Grain Science and Industry 1 Antioxidant Classification
METOLOSE: CONTENTS PAGE
METOLOSE: CONTENTS PAGE 2 Preface What is Metolose Substitution types Specifications 1) Available grades & viscosity 2) Nomenclature 3) Packaging Characteristics of Metolose Properties of Metolose 1) Powder
Texturizing Solutions: Serving customers across categories
Texturizing Solutions: Serving customers across categories Starches Soy* Lecithin Hydrocolloids** FS Bakery Beverage Confectionery Convenience foods Dairy Fruit Infant and Baby food Meat Petfood native
ENZORB DESCRIPTION OF CONTENTS
ENZORB DESCRIPTION OF CONTENTS ASTRAZYME FOR PROTEIN DIGESTION CLINICALLY PROVEN TO DIGEST PROTEINS WITHIN 30-60 MINUTES CLINICALLY PROVEN TO BREAK DOWN 90-96% OF PROTEINS IN A PH RANGE FROM 4-10 CLINICALLY
Dr. Dae s Summary of Whole Food Nutrition
Dr. Dae s Summary of Whole Food Nutrition Do you want to be healthy? Do you want to change the way you eat and still enjoy your food? Do you want to use food as medicine to help you get healthy? Then you
GB Translated English of Chinese Standard: GB NATIONAL STANDARD OF
Translated English of Chinese Standard: GB5009.4-2016 www.chinesestandard.net Sales@ChineseStandard.net NATIONAL STANDARD OF GB THE PEOPLE S REPUBLIC OF CHINA GB 5009.4-2016 National Food Safety Standard
STUDIES ON GLUTELINS. (Received for publication, March 2, 1927.)
STUDIES ON GLUTELINS. I. THE 01- AND,8-GLUTELINS OF WHEAT (TRITICUM VULGARE).* BY FRANK A. CSONKA AND D. BREESE JONES. (From the Protein Investigation Laboratory, Bureau of Chemistry, United States Department
Product Specification
1. GENERAL INFORMATION Article number: Product demination: Powder mix for Mousse / Crème Dessert Product description: Neutral Powder mix for Mousse / Crème Dessert Techlogical information freeze- and thaw
Emerging Protein Ingredients: Processes & Properties
Emerging Protein Ingredients: Processes & Properties Nienke Lindeboom, PhD Sr. Scientist April 9, 2014 Arlington Heights, IL, USA http://globalfoodforums.com/proteinseminar Overview o Protein: a different
2nd WORKSHOP FEED-TO-FOOD PROJECT REGPOT ; GA:
2nd WORKSHOP FEED-TO-FOOD PROJECT REGPOT 2007-3; GA: 207043 HEAT TREATMENTS IN FEED AND FOOD PROCESSING Jovanka Lević, Slavica Sredanović University in Novi Sad Institute for food technology The increase
Pet Food Kibble Preservation 2018 Jim Mann
Pet Food Kibble Preservation 2018 Jim Mann KEMIN IS ASSURANCE Kemin s Involvement in Pet Food Supply Chain Slaughter Houses Renderers Field Fresh/Frozen Meat Collectors Crops KIBBLE STABILITY PALATABILITY
Utilization of Different Combinations of Carbohydrate Sources for Density Control of Aquafeeds
Utilization of Different Combinations of Carbohydrate Sources for Density Control of Aquafeeds Mian N. Riaz, Ph.D. Food Protein R&D Center; Texas A&M University College Station, Texas USA E-Mail: mnriaz@tamu.edu
Functional Properties of Foods. Database and Model Prediction
Functional Properties of Foods. Database and Model Prediction Nikolaos A. Oikonomou a, Magda Krokida b a Department of Chemical Engineering, National Technical University of Athens, Athens, Greece (nikosoik@central.ntua.gr)
FPP.01: Examine components of the food industry and historical development of food products and processing.
Food Products and Processing Systems AG3 and AG4 Essential Questions: 1. How do the components and history of the food industry affect the development of food products and processing? 2. How do safety
FORMULATION CHOICE. How and why they are chosen. Dr Andy Fowles On behalf of ECPA Specification Expert Group
FORMULATION CHOICE How and why they are chosen Dr Andy Fowles On behalf of ECPA Specification Expert Group Topics Why formulate? How to identify formulation options Drivers Principle formulation type overview