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Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) was examined. For this purpose, response  surface  methodology  (RSM)  was  employed  to  investigate  the effects  of different  operating  conditions  on  hydrolysis  process  of  cuttlefish protein by the application of alcalase enzyme. A Box-Behnken design with three factors at three levels was used for hydrolysis optimization and to check any individual or interaction effects between the experimental factors. In this method, the effects of three independent variables, including temperature, pH and enzyme to substrate ratio, were investigated on hydrolysis rate as a surface response. The mathematical model showed a good fitness with experimental data. Optimum conditions for temperature, pH and enzyme quantity were determined as 54.33 ˚C, 8.49 and 1.97 %,  respectively, which caused nearly 14.5 % hydrolysis degree. Based on the lack of fitness factor which was not significant, it was deduced that the resulted model was capable of prediction at different studied levels of variables. In this study, in order to confirm the conditions that proposed by mathematical equation, the hydrolyzed protein was produced accordingly at which resulted in a 16.8% hydrolysis degree. This finding was according to the aim of present trial by producing a protein hydrolysate with maximum hydrolysis degree. Then the functional properties of protein hydrolysate powder from optimized conditions were measured. Functional properties of this protein powders indicated a good solubility, but weak levels of emulsifying and foaming capacities.

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Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior.
Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.

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  Sugar-beet pulp, one of the byproducts of sugar industries, contains several important components such as pectin, cellulose and hemicellulose. In this study, firstly cellulose was extracted from sugar-beet pulp. The extracted cellulose was then converted to carboxymethyl cellulose (CMC) by an etherification process preformed at 70 ^oC. Degree of substitution, purity and moisture content of the CMC were, 0.52, 53% and 7%, respectively. The properties of the produced CMC was compared with other thickeners (i e. commercial CMC (Merck), tragacanth gum and a formulated commercial gum (available in the market). All four hydrocolloids were used in the formulation of tomato ketchup at 1% level. The chemical composition, rheological properties, syneresis and sensory evaluation tests were performed. There was no significant difference between the samples in terms of chemical composition. The viscosity of the ketchup samples with beet pulp CMC was much greater than the control without gum, but lower than the samples containing other gums. A slight syneresis was also seen in the samples with beet pulp CMC after one month of storage. Sensory scores of the samples with beet pulp CMC was greater than other samples. Overall, in despite of low purity and DS of the produced CMC, beet pulp CMC has a good potential to be used in food products as a thickener.

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  Fish skin gelatin could be substitutes for mammalian gelatins. But fish gelatins have low gelling and melting temperatures. In this research improvement of functional properties of lizard fish skin gelatin (melting point, gelling point and bloom) evaluated by mgso4 (0/1 and 0/5 M), glycerol (15%), NH4NO3 (5%), Katira (0/5 and 1/2%) and sucrose in three pH (4, 5, 6). All materials have significant different (p<0/05) to the control. Based on results glycerol, katira (0/5%) and sucrose have maximum effect on improvement of functional properties and pH 6 > 5 > 4 had enhancer effects on the variables .This improvement of gel properties is due to the fact that this materials stabilizes hydrogen bonding and in higher pH the gelatin pH is closer to the Isoelecteric point of the protein. Katira is a natural material and due to minimum usage, has the best effect. Results of this research registerd in the Iran Invention Office (number 48947).

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The aim of this study was to produce protein isolates from rainbow trout (Oncorhynchus mykiss) and to investigate its nutritional, structural, functional and sensory properties. Fish protein isolates were produced by pH change method using alkaline and acidic pHs (2.5, 3.5, 11 and 11.5). The extracted proteins were evaluated for nutritional value, and functional properties, sensory properties, color, and structural changes of proteins. The extracted proteins showed relatively high nutritional value in the amount of essential amino acids. The solubility, gelling and foaming capacity of the proteins depended significantly on its extraction pH. So that the percentage of solubility and foaming capacity of proteins extracted under alkaline conditions showed a higher rate than acidic conditions while the least gelation concentration was related to pH 11.5. Examination and comparison of color (L, a, b and whiteness) and sensory properties of isolated proteins showed that proteins at acidic pH had a brighter and whiter color and better sensory properties than those from alkaline pH. The change in pH caused extensive protein degradation as shown by FTIR and SEM. The above results showed that the protein isolated from rainbow trout waste has good functional and nutritional properties in alkaline conditions, while the sensory properties and color of acidic conditions showed better results.

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Soy flour contains large amount of proteins, so that it show variety of functional properties. In this paper functional properties such as water and oil absorption, foaming properties, emulsification and solubility of heated and unheated soy flour was determined. The effect of pH and ionic strength on these functional properties was studied. Foaming and emulsifying properties and protein solubility depended on pH and its minimum was in isoelectric pH. Emulsifying properties in native and heated soy flour was increased with increasing ionic strength until 0.4 molar. Heating increased water and oil absorption but decreased foam capacity, emulsification and protein solubility.  

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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 foods. Studies have indicated that chemical and/or enzymatic modifications are potential ways to improve proteins functionality. In this study gluten was extracted from two wheat varieties, Sardary and Mahdavi, and then modified by deamidation, acylation (succuinylation and acetylation) as well as enzymatic hydrolysis. Functional properties such as solubility measured as nitrogen solubility (NSI), emulsifying capacity (EC), foaming capacity (FC) and stability (FS) as well as the electro-phoresis patterns of native glutens were studied and compared with those of chemically- and/or enzymatically-treated samples. Most modifications significantly increased NSI from 20 to more than 70% and EC up to 35%. A great increase was also evidenced in foaming capacity that increased from 80 ml of foam volume in native samples to about 180 ml of foam in all the treated samples; however, only deamidated samples had stable foam over the time. Electrophoresis patterns indicated that, among chemical modifica-tions, deamidation caused limited hydrolysis of gluten polypeptides while enzymatic hy-drolysis led to a pronounced reduction in the molecular weight of wheat gluten polypep-tides (less than 15 KD) of both varieties.

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Chickpea proteins have received attention during recent years owing to their higher biological values and better functional properties than oilseed proteins.  In present study, the effect of protein extraction method from kabuli chick pea seeds on functional properties obtained by tow extraction method includes alkaline extraction and acidic extraction was investigated. In research protein extraction had to pH=2.5 and pH=9.5 and followed by Isoelectric precipitation (pH =4.5). Functional properties of Kabuli chickpea protein isolates such as oil absorption capacities, water absorption capacities, foaming capacity and stability, emulsion capacity and stability were evaluated. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Results showed that; Isolates obtained by acid method had higher emulsification (capacity emulsion 87.77% and stability emulsion 87.92%), and foam properties (capacity foam41.42% and stability 57.16%) than alkalin method. While alkalin method enhanced water absorption capacities (1.52 g/g) and fat binding capacities (1.68g/g). Whereas suitable functional properties of chick pea protein isolate could be used for substituting other proteins in food systems.

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  Gliadin is one of the gluten constituents, with unique functional properties. In this study, gliadin was extracted from commercial gluten by solubilization in ethanol then functional properties of gliadin including water absorption, water holding capacity, foaming capacity and stability, emulsifying capacity and stability at various pH values of 3, 6 and 9 and two protein concentrations (1 and 2%) were investigated. By determination of the gliadin functional properties, as a plant protein, it is possible to extent its food and non food applications. The lowest water holding capacity, water absorption, emulsifying and foaming capacity of gliadin were obtained at pH 6 and the highest values were obtained at pH 3. pH changes had no significant effect on electrophoretic pattern of the gliadin. It was concluded that gliadin is suitable to use in acidic foods.    

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ABSTRACT
The aim of this study was to produce protein isolates from the head of the Siberian sturgeon (Acipenser baerii) and study its functional and structural properties. Fish protein isolates were prepared by the pH shift method using alkaline pHs 10.5, 11, 11.5, 12, and 12.5. The results showed that the efficiency of protein extraction and its amount of essential amino acids at pH 11.5 were higher than other treatments. Furthermore, the results of determination of functional properties such as Water Holding Capacity, Oil Holding Capacity, emulsifying properties, foaming and solubility of the isolated proteins showed that as the pH increased, the functional properties improved and the protein isolates at pH 11.5 compared with other treatments was significantly higher. (p < 0.05). Comparison of the color characteristics (L, a and b) of the isolated proteins showed at pH 12 were more bright (higher L parameter) than those isolated in other treatments tested. In addition, the amount of red (parameter a) and yellowness (parameter b) of the isolated proteins decreased with increasing pH. The results of the organoleptic examination of the smell and taste of protein isolates at pH 11.5 are the most common among other treatments. According to the observed cases, the results show that the resulting Siberian sturgeon isolate protein has favorable functional properties and that the use of alkaline pH changes can lead to improved functional properties and parameters of color protein isolates.

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The main functions of the packages are: Physical protection, barrier protection, convenience and information. Tendency to minim process food products, quality, safety and preventing of food born disease and strict requirements in relation to consumer health caused ways to use antimicrobial agents in food packaging and prevent the development of microorganism growth. Active packaging is one the methods of efficient packaging, that protect safety and quality of foods. The material of these packages is a suitable base for adding a wide range of different combinations such as antimicrobial agents to them. Pursuant to this, movie bionanocomposite films of Bitter vetch seed’s protein with zinc oxide nanoparticles to produce an antimicrobial packages with %5 w/w of  Bitter vetch protein isolate and 0.25, 1 and 2% zinc oxide nanoparticles. Glycerol was used as plasticizer. The mechanical and barrier properties of bionanocomposite films assessment and determined that the addition of zinc oxide nanoparticles as an antimicrobial agent to the protein film caused a sharp decrease of oxygen permeability through the films. The rate of water vapor permeability of bionanocomposite films decreased comparing with control film. The results indicated that lower levels concentrations of nanoparticles cause better functional properties of bionanocomposites films because of fewer particles coagulation. Effect of nanoparticles on the mechanical properties, tensile strength and modulus of elasticity were increased, but elongation of the film was reduced. 

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The natural and bioactive compounds from marine animals can be used as functional compositions for healthcare. Collagen and gelatin of marine animals could be having pharmacological and cosmetic applications. In the present study collagen was extracted from the body wall of sea cucumber (S.horrens) collected from Chahbahar Bay and its Amino acid composition was investigated. Also, gelatin from this collagen was extracted according to acidic hydrolyzed method and the functional properties were studied. The type of purified collagen was identified by the SDS-PAGE method. The results indicated the extracted collagen was the type I, because it had a α₁ chain by the molecular weight of 125 KDa and a heavy band of β chain with the molecular weight of 250 KDa. The collagen contained high amount of Imino Acids and the glycine was the dominant Amino acid. The melting and gelling point of the Gelatin was 30⁰C and 5⁰C, respectively. The viscosity of the gelatin was 2.065 cp, lower than other fish species and mammals.                           

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In recent years, many advances have been made in improving the biocatalytic activities of enzymes. Interaction of enzymes and macromolecules have important role in stabilization of enzyme’s structure and function. Lysozyme lyses the bacterial cell wall by splitting ß (1–4) linkages between N-acetylmuramic acid and N-acetylglucosamine of the peptidoglycan in bacterial cell walls. Tragacanth is a polysaccharide obtained from exudates of the species of Astragalus. It is a very complex heterogeneous anionic polysaccharide of high molecular weight. Tragacanth consists of two main fractions: a water-insoluble component called bassorin, and a water-soluble component called tragacanthin. The aim of this investigation was to attach tragacanthin (water-soluble component of tragacanth) to lysozyme by Maillard reaction. The covalent attachment of this hydrocolloid with lysozyme was confirmed by SDS-PAGE and ion exchange chromatography. The conjugates exhibited improved solubility, foaming and emulsion properties. In addition, thermal stability of lysozyme in this conjugate was increased significantly. According to these results, attachment of lysozyme to tragacanthin can increase the application of this hydrocolloid as a functional component and lysozyme as a natural antimicrobial component in food and pharmaceutical industry.

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Along with the increase in pizza cheese production and consumption, identifying the trends of altering the functional properties of this product in order to control its quality is becoming very important. In this study, the changes in Functional properties of processed pizza cheese and low moisture mozzarella cheese samples collected from local manufactures in Khorasan province, Iran were analyzed. Three samples of commercial processed pizza cheeses and one commercial low moisture Mozzarella cheese as well as a sample of processed pizza cheese prepared according to the formulation previously optimized in our laboratory, were collected and stored at 4 ° C in vacuum packages until the day of experiment. Functional properties of all samples such as stretch length, max load, oiling off and meltability were measured and analyzed in days 0, 14 and 28 after production. In general, Statistical analysis showed that storage time had a significant (p≤ 0.05) effect on all measured properties, so that the stretch properties of  low moisture mozzarella cheese and all samples of processed pizza cheese were decreased significantly (p≤ 0.05) during the storage period, whereas meltability and oiling off, follow a significant increase in trend. None of the properties evaluated were out of their standard and acceptance levels at the end of the shelf life, Therefore, it is concluded that the storage of pizza cheese in the fridge instead of freezer up to one month after production is suggested to be an alternative to protect the product from the damage caused by freezing and defrosting while maintaining the quality of the product at the end of the shelf life. The efficacy of TPA and image processing techniques in the measurement of functional properties (stretchability, oiling off and meltability) of pizza cheese samples was also confirmed in this study.

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Using biodegradable polymers are one the best solutions to overcome the pollution of the environment by Petroleum-based polymers. Biopolymers as environmental friendly packaging materials were studied extensively. The aim of this research was to study the properties of the bionanocomposites of alyssumm homolocarpum seed gum reinforced with nano zinc oxide (1, 3 and 5%). Functional properties such as water content, water solubility and water vapor permeability were significantly decreased by incorporation of nano particles. Also, most of the UV light was adsorbed at 5% of nano particles. Tensile strength and Young module were increased and elongation at break was decreased. The anti-microbial effect was tested against E. coli using agar diffusion method and this effect was increased by increasing the nano particle contents. The obtained results suggest that nanobiocomposites based on nano zinc oxide and alyssumm homolocarpum seed gum has the potential to use as an active packaging material for packaging industries.

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During the recent years, the use of oilseed meal as a protein rich by product, Meal of oil seed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption and foming capacity) were determined in meal  hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investingated. For this purpose, Nacl Salt concentration equal consist of 0%, 1%, 2%, 3% and 4% were used in a completely randomized design with three replications. The results of this study showed that by increasing salt concentration, protein solubility, foming capacity, oil absorption increased significantly (p≤0.05). And most active emulsifying properties and water holding capacity was for concentration of 2%. Activity foaming, foam stability and oil absorption is increased by increasing salt concentration. Finally, according to the results of this study can be oilseed meal (peanuts, hazelnuts, sesame and pistachio) has high protein content and given the good Functional properties of the protiens, makes it ideal substitutes for other dietary proteins.

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