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In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems. [ABSTRACT FROM AUTHOR]

Nigella sativa, has an important place in our culture, is often preferred for its oil, and valuable compounds such as protein remain as waste in the oil-cake. Proteins are widely used emulsifiers in the food industry. Understanding the oral process of plant proteins is important as it affects taste and sensory acceptance of foods. However, changes in flow, friction, and lubrication properties (tribological properties) affecting the taste of Nigella sativa proteins and their emulsions have not been investigated. In this study, the changes in the friction behavior of the emulsion prepared with the Nigella Sativa protein isolates in the presence of model mucus were tribologically investigated. Between the surfaces that mimic the oral environment, the emulsion and model mucus separately showed superior lubricating properties. However, when emulsion and mucus were mixed, the friction coefficient increased considerably. This showed that Nigella Sativa protein and mucus protein interacted and caused emulsion flocculation. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively. [ABSTRACT FROM AUTHOR]

In this study, orange essential oil and coconot oil emulsions and their mixtures were prepared and added to peanut butter to prevent lipid oxidation. Sodium caseinate was used as an emulsifier and ultrasonication was used for homogenization. Emulsions containing orange essential oil had a higher total phenolic content and antioxidant capacity than the coconut oil emulsions (P<0.05). TBARS values of the peanut butters containing ultrasonicated emulsions were considerably higher than the other treatments (P <0.05) at the end of storage (20th day). Samples containing ultrasonicated emulsions had lower L* (lightness) values than the other samples (P <0.05). Results showed that addition of these emulsions into peanut butters was effective in suppressing the lipid oxidation, but still further research is needed to produce the emulsions in nanoscale so as to increase the antioxidant properties of the oils. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G'>G") with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products. [ABSTRACT FROM AUTHOR]