Journal of the American Oil Chemists Society最新文献_第9页

On treatment options to improve the functionality of pea protein 改善豌豆蛋白功能的处理方案

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-28 DOI: 10.1002/aocs.12812

Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya

{"title":"On treatment options to improve the functionality of pea protein","authors":"Hannah Chacko Mathew, Woojeong Kim, Yong Wang, Celeste Clayton, Cordelia Selomulya","doi":"10.1002/aocs.12812","DOIUrl":"10.1002/aocs.12812","url":null,"abstract":"Pea proteins have garnered attention as a viable alternative to animal proteins, offering health, and sustainability benefits. However, their functional limitations, such as poor solubility, hinder their application in plant-based food products. This review details the specific physical, chemical, and biological methods employed to enhance pea protein functionality. Chemical methods have been the most effective, particularly in improving solubility, emulsification, and foaming properties, which are essential for food applications like dairy alternatives and meat analogues. Biological methods significantly enhance water and oil retention, contributing to better food texture. Physical methods, including ultrasound and heat treatment, also show promise but require careful application to avoid protein denaturation. While chemical methods are efficacious, they raise concerns about cost-effectiveness and environmental impact. The review identifies combined treatment approaches as a fertile area for future research, suggesting that a multi-faceted strategy may provide comprehensive improvements to pea protein functionality.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 10","pages":"927-948"},"PeriodicalIF":1.9,"publicationDate":"2023-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12812","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139077652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers 利用响应面方法配制以琼脂为基础的芝麻（Sesamum indicum L.）种子涂抹剂：消费者的新选择

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12811

Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya

{"title":"Formulation of jaggery based sesame (Sesamum indicum L.) seed spread using response surface methodology: A novel alternative for consumers","authors":"Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya","doi":"10.1002/aocs.12811","DOIUrl":"10.1002/aocs.12811","url":null,"abstract":"The aim of this study was to develop a jaggery based sesame seed spread. A central composite rotatable design (CCRD) was employed with various parameters: roasting temperatures (Y1: 110–170°C), roasting time period (Y2:10–30 min), Hydrogenated vegetable oil (Y3: 3%–7%), and jaggery level (Y4: 4%–20%) to optimize its process. The evaluation of the sesame spread involved analyzing its texture attributes (adhesiveness, cohesiveness, hardness, and viscosity) and its sensory characteristics (taste, color and appearance, spreadability, aroma, and overall acceptability). The results revealed that the roasting temperatures exerted the highest influence among the tested variables, followed by the roasting time period, jaggery content, and hydrogenated vegetable oil. Optimum sesame spread quality attributes were obtained with roasting temperatures (147°C), roasting time period (27.30 min.), hydrogenated vegetable oil (6.20%), and jaggery content (9.50%). The successful incorporation of jaggery for producing a high-quality sesame spread resulted in a noteworthy improvement in the quality profile of the sesame spread.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 7","pages":"689-703"},"PeriodicalIF":1.9,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of food emulsions and dispersions based on nonlinear friction dynamics 基于非线性摩擦动力学的食品乳液和分散体表征

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12807

Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura

{"title":"Characterization of food emulsions and dispersions based on nonlinear friction dynamics","authors":"Ryota Sekine, Minami Kikuchi, Yoshimune Nonomura","doi":"10.1002/aocs.12807","DOIUrl":"10.1002/aocs.12807","url":null,"abstract":"Many foods are emulsions or dispersions containing lipids. The friction properties of foods are evaluated because they affect food texture and processability. Here, we evaluated the friction characteristics of 55 liquid or semisolid foods using a sinusoidal motion friction evaluation system to classify them based on friction dynamics. The contact surface was made to resemble a biological surface using agar gel, which exhibited a fractal structure, and the movement of the contact probe mimicked living movement by sinusoidal motion. The change in average friction coefficient (Δμ), static friction coefficient (Δμs) in a round trip, delay time (Δδ), and friction profile depended on the condition and rheological properties. Principal component analysis showed that all the friction parameters of Δμ, Δμs, Δδ, and the appearance ratio of the profile were involved in the principal components, Z1 and Z2 which are composite variables obtained by the contraction of many friction parameters in a principal component analysis. In addition, the foods were classified into three groups by cluster analysis using Z1 and Z2. The condition of the foods, rheological properties, and the presence or absence of lipids was the factors that defined each group.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"539-549"},"PeriodicalIF":2.0,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Medium- and long-chain triacylglycerol in human breast milk and association with maternal dietary patterns 母乳中的中链和长链三酰甘油以及与母亲膳食模式的关系

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-27 DOI: 10.1002/aocs.12809

Jingru Gong, Lei Wang, Xingguo Wang, Wei Wei

{"title":"Medium- and long-chain triacylglycerol in human breast milk and association with maternal dietary patterns","authors":"Jingru Gong, Lei Wang, Xingguo Wang, Wei Wei","doi":"10.1002/aocs.12809","DOIUrl":"10.1002/aocs.12809","url":null,"abstract":"This study aims to investigate the influences of maternal dietary patterns on the triacylglycerol (TAG) composition, particular medium- and long-chain triacylglycerol (MLCT) in human breast milk. A total of 180 Chinese human breast milk samples were collected and divided into three dietary patterns groups accounting to semi-quantitative food intake frequency questionnaire and a 24-h dietary recall. The 180 samples were from 121 mothers in Nanjing, all of whom were mature milk (1 month postpartum and 3 months postpartum). Using high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry, 108 TAGs were identified and quantified. In breast milk samples, MLCTs accounted for 25.76% (median of 24.63%; 95% CI: 24.60, 26.92) of the total TAGs. In human breast milk, the main type of MLCT is the triacylglycerol with one medium-chain fatty acid and two long-chain fatty acids (MLL type) which accounted for ~81% of total MLCTs. Among the molecular species of MLCT, O-P-La and O-L-La are the two most abundant configurations in MLCT (2.28% and 2.17% of total TAGs, respectively). MLCT in breast milk was positively correlated with the energy supply ratio of carbohydrates (p = 0.205), which was significantly higher than that of the other two groups (p = −0.150 and −0.232).","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1241-1252"},"PeriodicalIF":1.9,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process 柠檬醛封装抗菌天然粉末添加剂：壁材和干燥工艺的性能

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-26 DOI: 10.1002/aocs.12806

Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich

{"title":"Citral encapsulation for an antimicrobial natural powdered-additive: Performance of wall material and drying process","authors":"Jessica Katherine Alarcón-Moyano, María Lidia Herrera, Silvia Beatriz Matiacevich","doi":"10.1002/aocs.12806","DOIUrl":"10.1002/aocs.12806","url":null,"abstract":"Citral encapsulation was analyzed by spray and freeze-drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against Escherichia coli to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray-drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze-drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray-drying showed the best characteristics to obtain a natural antimicrobial additive.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"613-624"},"PeriodicalIF":2.0,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139052820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production of high quality biodiesel from sunflower soapstock acid oil as novel feedstock: Catalyzed by immobilized pancreatic lipase 以向日葵皂基酸油为新型原料生产高质量生物柴油：固定化胰脂肪酶催化

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-21 DOI: 10.1002/aocs.12804

Hatice Paluzar

{"title":"Production of high quality biodiesel from sunflower soapstock acid oil as novel feedstock: Catalyzed by immobilized pancreatic lipase","authors":"Hatice Paluzar","doi":"10.1002/aocs.12804","DOIUrl":"10.1002/aocs.12804","url":null,"abstract":"Edible refined oils, which are utilized as raw materials in biodiesel production, have been replaced by by-products (acid oil, fatty acid, deodorized distillate, and soapstock distillates) obtained from the vegetable oil refining industry, in recent years. This study aims to investigate the production of high quality biodiesel fuel in accordance with the standards (TS EN and ASTM) from sunflower soapstock acid oil. This feedstock was donated by an oil factory in the Thrace region, Turkey. Esterification reaction was performed by immobilized enzyme. For this, immobilization was carried out by covalent binding of pancreatic lipase in glutaraldehyde activated chitosan and optimum immobilization conditions were determined. The activity of the immobilized lipase and the retained activity were found to be 65.69 U/μg and 61.8%, respectively (pH: 7.5, 37°C). The Km (Michealis constant) and Vmax (maximum velocity of an enzymatically catalyzed reaction) values of the immobilized enzyme were found to be 5.1 mmol/L and 48.6 U/min/mg protein, respectively. The immobilized enzyme was employed as a biocatalyst for esterification of sunflower soapstock acid oil. Notably, an impressive yield of 75.6% was attained under the conditions of a 1:5 molar ratio of soapstock acid oil to methanol, with 10 wt% immobilized lipase as the catalyst, and a reaction temperature of 45°C for 36 h. The resulting biodiesel exhibits fuel characteristics that meet the standards outlined in TS EN 14214:2012 + A2 and ASTM D6751-02.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 2","pages":"251-265"},"PeriodicalIF":2.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139030914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative aspects on the epoxidation of soybean oil and high oleic soybean oil 大豆油和高油酸大豆油环氧化作用的比较研究

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-21 DOI: 10.1002/aocs.12799

Jacyr Vianna de Quadros Jr., Luiz Felipe Silva Ferreira, Gustavo Vieira Olivieri, Dylan Karis, Reinaldo Giudici

引用次数: 0

Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor 蛋白酶水解对芝麻酱的影响：理化特性、储存稳定性和风味

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-20 DOI: 10.1002/aocs.12808

Pan Gao, Yunpeng Ding, Hui Yu, Tong Zhou, Xueding Wei, Wu Zhong, Chuanrong Hu, Dongping He

{"title":"Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor","authors":"Pan Gao, Yunpeng Ding, Hui Yu, Tong Zhou, Xueding Wei, Wu Zhong, Chuanrong Hu, Dongping He","doi":"10.1002/aocs.12808","DOIUrl":"10.1002/aocs.12808","url":null,"abstract":"In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor differences among these four groups of samples were investigated, and storage experiments were conducted for 28 days to observe the changes in quality. Finally, the principal component analysis (PCA) calculations showed that the samples in the 5% FP group performed the best, with a considerable improvement in the stability of the sesame paste–oil system during storage. The oil separation capacity (OSC) decreased by 9.1% during storage, the acid value (AV) increased by 1.00 mg/g and the peroxide value (POV) increased by 0.3 mmol/kg compared with those of the control group. This group also had the highest total sensory (4.25 score) and nutty (5.83 score) scores based on the total pyrazine content. Therefore, protease hydrolysis has promising application prospects for increasing the stability of sesame paste.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1229-1240"},"PeriodicalIF":1.9,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138825248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy 利用红外光谱分析牛脂、牛奶和植物油混合物通过酯交换反应产生的结构脂类的特征

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-18 DOI: 10.1002/aocs.12801

Busra Nur Okcu, Ayse Burcu Aktas

{"title":"Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy","authors":"Busra Nur Okcu, Ayse Burcu Aktas","doi":"10.1002/aocs.12801","DOIUrl":"10.1002/aocs.12801","url":null,"abstract":"This study aimed to restructure beef tallow-milk-vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono-di-triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid-infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 3","pages":"309-320"},"PeriodicalIF":2.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138825324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High shear reactor for glycerolysis—Interesterification palm stearin-olein blend: Reaction kinetics and physical properties 用于甘油分解-酯化棕榈硬脂-油脂混合物的高剪切反应器：反应动力学和物理性质

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-12-18 DOI: 10.1002/aocs.12803

Inasanti Pandan Wangi, Supriyanto, Hary Sulistyo, Chusnul Hidayat

{"title":"High shear reactor for glycerolysis—Interesterification palm stearin-olein blend: Reaction kinetics and physical properties","authors":"Inasanti Pandan Wangi,  Supriyanto, Hary Sulistyo, Chusnul Hidayat","doi":"10.1002/aocs.12803","DOIUrl":"10.1002/aocs.12803","url":null,"abstract":"Structured lipids containing high monoacylglycerol (MAG) and diacylglycerol (DAG) (SLs-MDAG) were synthesized by chemical glycerolysis-interesterification using sodium metasilicate as the catalyst in High Shear Reactor (HSR). The objective of this research was to investigate the effect of temperature on the glycerolysis-interesterification kinetics at relatively low temperatures in an HSR and the physical product properties. The reaction was performed using immiscible and highly viscous reactants at various temperatures (80–120°C) and a mixing rate of 2000 rpm for 5 h. Results showed that the reaction rate constant exponentially increased as temperature increased. Triacylglycerol (TAG) conversion was 2.5 fold greater at 110 and 120°C compared to lower reaction temperatures (80 and 90°C). MAG and DAG increased by about 18.3% and 13.4%, respectively, as the reaction temperature increased from 80 to 120°C. The product's melting point, hardness, and color were also improved by increasing temperature. In summary, SLs-MDAG could be produced at a relatively low temperature (110°C) using HSR. The glycerolysis-interesterification kinetic displayed an exponential relationship, even though it did not precisely fit the Arrhenius model.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 6","pages":"589-600"},"PeriodicalIF":2.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138826573","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0