A5059743181- Food composition and properties
- biodegradable polymer synthesis and properties
- Natural Fiber Reinforced Composites
- Nanocomposite Films for Food Packaging
- Proteins in Food Systems
- Additive Manufacturing and 3D Printing Technologies
- Phytase and its Applications
- Bone Tissue Engineering Materials
- Meat and Animal Product Quality
- Freezing and Crystallization Processes
- Material Properties and Applications
- Agricultural Engineering and Mechanization
- Polymer crystallization and properties
- Prion Diseases and Protein Misfolding
- Polysaccharides Composition and Applications
- Electronic Packaging and Soldering Technologies
- Garlic and Onion Studies
- Composting and Vermicomposting Techniques
- Advanced Glycation End Products research
- Engineering Technology and Methodologies
- Enzyme Production and Characterization
- Pickering emulsions and particle stabilization
- Metal Alloys Wear and Properties
- Seed and Plant Biochemistry
- Metallurgy and Material Forming
KU Leuven
2011-2019
Abstract There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are 3 major terms world production. They contain high levels starch, proteins, dietary fiber, minerals, vitamins, other bioactives. Their proteins have well‐balanced amino acid compositions, more sustainable than those from animal sources, can be consumed by patients suffering celiac disease. While pseudocereal mainly consist albumins globulins,...
Abstract To control and enhance protein functionality is a major challenge for food scientists. In this context, research on fibril formation, especially amyloid holds much promise. We here first provide concise overview of conditions, which affect formation in proteins. Particular attention directed towards core regions because these sequences promote ordered aggregation. Better understanding process will be key to tailor the process. Especially seeding , that is, adding preformed fibrils...
Abstract Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review the various conditions constituents on fibrillation milk legume Much less is known about casein protein amyloid‐like fibril than that whey proteins such as β‐lactoglobulin, α‐lactalbumin, bovine serum albumin. Proteins both sources are often studied after heating under strong acidic (pH < 3) conditions. The latter induces changes in conformation peptide hydrolysis. At higher pH values,...
Abstract Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, the presence of alcohols, chaotropic/reducing agents, enzymes, and/or salt influence amyloid fibril (AF) formation as they can affect accessibility amino acid sequences prone to aggregate. As some conditions applied on model resemble in food processing unit operations, we here hypothesize that lead AFs with a compact cross β‐sheet structure. This paper reviews constituents...
Wheat gluten can be converted into rigid biobased materials by high-temperature compression molding at low moisture contents. During molding, a cross-linked protein network is formed. This study investigated the effect of mixing with acid/alkali in 70% ethanol ambient temperature for 16 h followed removal, freeze-drying, and 130 150 °C on formation types cross-links Alkaline pretreatment (0-100 mmol/L sodium hydroxide or 25 potassium hydroxide) strongly affected cross-linking, whereas acid...
ABSTRACT Thiol (SH) containing additives improve the mechanical properties of rigid, glassy gluten materials. However, underlying molecular mechanism is still unclear. In particular, importance preceding gluten‐additive mixing conditions remains to be investigated. Here, different either only SH, disulfide or both SH and functionalities were synthesized their impact on network using prior subsequent molding assessed. All decreased weight (MW) during a degree depending conditions. Additives...
Thermal processing conditions, pH, and salt content affect the formation of egg white ovalbumin amyloid, which was investigated using high-precision measurements ultrasonic velocity attenuation. These were related to fluorescence particle size measurements. Fluorescence changes indicated amyloid-like aggregates that enhanced by increasing time–temperature treatments. The after heating at neutral pH (60 min 70 or 80 °C) lower than unheated ovalbumin, whereas attenuation higher. decrease in...
High-temperature compression molding of wheat gluten at low water levels yields a rigid plastic-like material. We performed systematic study to determine the effect additives with multiple thiol (SH) groups on network formation during processing and investigate impact resulting mechanical properties glassy end product. To this end, fraction hydroxyl different polyols was converted into SH functionalities by esterifying 3-mercaptopropionic acid (MPA). The monofunctional additive MPA evaluated...