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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 54 for “"plant proteins"”.
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Plant proteins as multifunctional additives in polymer composites
… wheat gliadin, and corn zein agricultural proteins were evaluated as multifunctional additives that: (1) provided reinforcement, (2) improved thermal stability, and (3) lowered the cost of polymer composites. Wheat proteins were utilized in two polymer matrices: poly(vinyl alcohol) (PVA) …
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The supplementary value of turkey protein to plant proteins
… of 28 days. Peanut flour and corn gluten meal proteins were combined with turkey protein in the ratio of 9 percent to 3 percent, respectively. The supplementary value of turkey protein to intact natural proteins was determined by comparing the growth rates from the different groups of animals. …
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Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins
… and structural parameters and potential uses of plant-derived ingredients [pea protein isolate (PPI), rice protein (RP) and lentil flour (LF)] in a meat model using underutilised beef cuts. The meat model could then be extrapolated to a meat product such as beef patties and restructured beef …
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Manothermosonication (MTS) and pH-shifting combined treatment for modifying the functional properties of plant proteins: protein-stabilized nanocarriers and protection of docosahexaenoic acid (DHA)
Plant proteins are low cost, non-toxic, natural, biocompatible, and biodegradable polymers. In recent years, plant proteins have drawn increasing attention from the food and pharmaceutical industries as an alternative to animal proteins due to increased consumer concerns over the safety of …
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Plant protein structure design and its potential substitution of dairy proteins in gelation systems
Plant-based proteins are gain attention as versatile alternatives to dairy-derived proteins as functional ingredients in food formulations due to their greater sustainability and lower production costs, and health benefits. However, in-depth knowledge about the structural and functional knowledge …
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Rheological and microstructural characterization of pea, lentil and almond protein gels
… seeds generally contain 20% to 30% protein. Food proteins are natural food ingredients that can be used as fortifying and structuring agents in a variety of foods. The gelation of proteins (mainly globular proteins) has received considerable attention for some years because of its potential …
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Investigation of plant protein functionality for food applications and health benefits
… to transition towards more sustainable and plant-based diets, driven by the need to address climate change and support a growing population. This thesis aims to explore the properties, health benefits, and consumer acceptance of legume-based plant proteins to support their development as …
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INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT
… casein, egg albumin, and, more recently, proteins from plant sources are commonly used in winemaking as fining agents to remove particles responsible for turbidity, to improve stability, and to control browning, over-oxidation, and bitterness during ageing (Spagna et al., 2000; Cosme et …
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Beverage Selections and Presence Affect Healthy Eating Index Scores in Lunches of Elementary Age Children, Whether from Home or School
… (NSLP 2.8/5pts vs LBFH 4.7pts) and Seafood & Plant Proteins (NSLP 0.5/5pts vs LBFH 1.7pts) than NSLP. NLSP provided more Dairy (NSLP 9.3/10pts vs LBFH 4.7pts). NSLP scored higher in Total Protein, and Reduced Empty Calories. Both meal origins show need for improvement in Greens/Bean Vegetables …
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Food Allergens and allergenicity of glycine max (L.) merr. (soy)
To improve the reliability of allergy diagnosis, plant food allergens were produced as recombinant proteins. First, known and putative allergens from six species, soy, maize, rice, wheat, potato and tomato, were identified by picking highly homologous matches of EST sequences with known allergen …
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NUTRITIONAL QUALITY AND FOOD SAFETY OF FOOD SOURCES AND FOOD PROCESSING BY-PRODUCTS
… (Udenigwe and Aluko 2012). In fact, food proteins do not only supply nutrients, but also provide numerous health benefits through their impact on specific biochemical pathways. The importance of plant proteins has been underlined by numerous clinical studies performed on grain protein. …
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Homoglutathione Synthetase And The Plant Thiol-Redox Proteome
… DISSERTATION Homoglutathione Synthetase and the Plant Thiol-Redox Proteome by Ashley Galant Doctor of Philosophy in Biology and Biomedical Science: Plant Biology) Washington University in St. Louis, 2011 Professor Joseph M. Jez, Chairperson In the plant cell, redox regulation and redox …
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The isolation, modification and evaluation of field pea proteins and their applications in foods
… As with other grain legumes, field pea proteins contain high levels of lysine which may be important in balancing the deficiencies of this essential amino acid in cereal-based diets. In recent years, interest in plant proteins for feed and food led to the evaluation of field peas as an …
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The Protein Efficiency Ratios of Certain Individual and Supplemented Plant Foods
<p>Various individual and supplemented plant proteins were studied by the protein efficiency ratio (PER) method to determine their relative abilities to promote growth in young albino rats. Animals received a 10 percent level of protein in an otherwise adequate ration.</p> <p>A soy fiber product …
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Time Delayed Protein Complementation
<p>The time delayed complementation of plant proteins was tested in weanling Sprague-Dawley male rats by measuring growth rates as well as plasma and tissue free amino acids. Diets of pinto beans with rice, corn or wheat were pair-fed in combination or alternating 4 times a day at 6 and 11 am, and …
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Exploring the potential of duckweed (Lemnaceae) as a circular protein crop on agri-food industry wastewaters
… inefficient and require large inputs of plant proteins (e.g., soybeans), the cultivation of which is unsustainable. Policies such as the European Union ‘Green Deal’ and the ‘Protein Strategy’ aim to increase sustainability by reducing negative environmental impacts and providing …
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Isolation and classification of proteolytic bacteria from the bovine rumen
… are later synthesized to digestible microbial proteins of higher biological value than the feed protein, or conversely this activity may be detrimental because of net protein loss. In spite of the nutritional significance of this activity the proteolytic ruminal bacteria have received …
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The Role of Endogenous Arabidopsis Proteins In Rna Silencing and Hc-Pro-Mediated Suppression of Silencing
… led us to the discovery of several endogenous plant proteins that facilitate suppression of RNA silencing. One of these proteins, REGULATOR OF GENE SILENCING CALMODULIN-LIKE PROTEIN (rgs-CaM), was the first endogenous silencing suppressor discovered over a decade ago. Here we show that the …
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A study of the protein metabolism of a two-year old on two levels of plant protein intake
… value of two diets providing 24 and 16 gm. of plant-protein daily and to approach the approximate minimum protein requirement using plant proteins for a 23-month old Chinese girl weighing 12 kg. The diets were supplemented to bring nutrients to the NRC recommended allowances except for protein …
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