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An investigation on the usage of ficin-tenderized mean and cysteine-modified soy proteins in producing bologna and the influence of chemical modification on this is presented.

The pomegranate Punicagranatum fruit pericarp, contain polyphenolic compounds including alpha and beta punicalagins and ellagic acid, which exhibit remarkable antioxidant activities. The aim of this study was to purify and quantify the phenolic components from different varieties of Pomegranate Pericarp Extracts (PPEs) and determine their antioxidant properties. Methanolic and aqueous extracts of four pomegranate cultivars (Shahvar, Siahsorfeh, Torshsabz and Abdorahimkhany, from Shiraz, Iran) were prepared and total phenolic content of PPEs was determined. PPE components were further purified by XAD-16 column chromatography followed by LH- 20 gel filtration. The eluted components were subjected to HPLC analysis to differentiate and quantify polyphenolic compounds. Antioxidant activity was measured using DPPH assay. The result revealed significant difference in total phenolic contents and phenolic components in four cultivars. Total phenolic content in methanolic PPE was significantly (P< 0.05) higher than aqueous extracts. Shahvar cultivar had the highest total phenols (11.72±0.01 mg mL-1 in water, 17.7±0.12 mg mL-1 in methanol) and exhibited the most antioxidant property among cultivars. Analysis of components of Shahvar PPE by HPLC showed that proportions of different phenolic components were alpha punicalagin (28.34±2.12%), beta punicalagin (39.75±2.14%) and ellagic acid (3.49±0.93%). Antioxidant activity of alpha punicalagin, beta punicalagin, punicalagin (sum of alpha+beta) and ellagic acid was 50.8, 60.5, 56, and 27%, respectively. Taken together, these results indicate that PPE of Shahvar cultivar is an excellent source of natural antioxidants and can potentially replace the current synthetic antioxidants in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Effects of freezing and modifying dough chemically on the characteristics of wheat proteins are studied along with effects of these processes on rheological properties of dough.

The aim of the present study was to identify changes in the antioxidant properties of soy proteins. Soy proteins- maltodextrin conjugates were prepared by Maillard type reaction in a controlled dry state condition (60 °C, 75% relative humidity, pH:8 for 1, 3, 5 and 7 days). The formation of glycoconjugates was confirmed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and gel filtration chromatography. Browning intensity, 1,1 Diphenyl 2 picryl hydrazyl (DPPH) and hydroxyl radical scavenging activity and reducing power measured their antioxidant properties. Browning and intermediate products, as monitored by absorbance at 420 nm, sharply increased with conjugation. DPPH and hydroxyl radical scavenging activity increased with increasing incubation time, this improved free radical scavenging activity mediated by antioxidant maillard reaction products. Reducing power of conjugates was remarkably increased compared with the control sample. The results demonstrated that the Maillard type soy protein-maltodextrin products can be used as an effective natural antioxidant. [ABSTRACT FROM AUTHOR]

The objective of this study was to manufacture a probiotic cheese with partial submission of NaCl with KCl., Iranian white brine cheeses (4 trials) were made by varying processes such as partial submission of NaCl with KCl and use of probiotic adjunct culture on separate days. All types of cheeses were ripened at 13 °C for 2 weeks and at 6°C to the end of ripening period. Cheeses were analyzed for the compositional, microbiological, color and sensory characteristics as well as lipolysis and organic acid profile. Cheese of each trial was sampled at 1, 15, 30, 45 and 60 days during ripening. Results of this study showed that partial substitution of NaCl by KCl has no significant effect on the physicochemical and sensory properties, color, organic acids production and lipolysis of cheeses. Substitution provided positive effects on L. delbrueckii subsp. bulgaricus counts. Inclusion of probiotic microorganisms in the white brine cheese increased protein content and organic acids production and decreased lipolysis. In conclusion, Iranian probotic salt substituted cheese is a functional food with potential as to be used in patients with cardiac and renal diseases. [ABSTRACT FROM AUTHOR]

The present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (PE) treatments on the quality of pacific white shrimp (Peneous vannamei) during refrigerated storage. Changes in pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), trimethylamine (TMA), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, melanosis and sensory characteristics were investigated in up to 10 days of storage at 4°C. Microbial growth of vacuum packed and PE treated (1 or 2%) shrimps were retarded during storage time in comparison with the control group (P<0.05). Furthermore, use of PE in combination with vacuum packaging enhanced the antimicrobial effect of vacuum packaging against the bacterial populations. Vacuum packaging demonstrated a significant reduction in TVB-N, TMA and TBA content of shrimps during refrigerated storage. However, use of vacuum packaging and PE in combination did not significantly improve chemical parameters of the samples. Hence, vacuum packaging is considered as an effective method to extend the shelf-life of shrimp and, when combined with PE, can dramatically improve the overall likeness and microbial quality of the product. [ABSTRACT FROM AUTHOR]

Nowadays demand for food products made by natural sources is rising so fast. In this work Lysozyme (Lyz) was conjugated with gum Arabic (GA) in order to be applied in mayonnaise, at which the presence of both preservative and emulsifier is essential. Interestingly, the Lyz-GA conjugate exhibited improved functional properties and antibacterial activity. In order to approve the results of this study, the Lyz-GA conjugate was applied to mayonnaise as a natural preservative and emulsifier. Application of the Lzy-GA conjugate in mayonnaise expedited the death rate of both S. aureus and E. coli K-12. The observation proved that conjugations of Lyz with GA increased the spectrum of its application in food products with improved antibacterial activity. Surprisingly, investigation of emulsion stability and rheological properties confirmed the improved emulsification role of Lyz-GA conjugate with a higher elasticity in the mayonnaise. Mayonnaise including conjugates showed a linear rheological response and shear-thinning behavior. Sensory analysis of the mayonnaise with Lyz-GA conjugate was completely consistent with the commercial one. Taken together, our results suggest that conjugation of Lyz with GA made possible the application of a natural preservative and emulsifier in food and pharmaceutical industries, whereas Lyz alone does not have a broad-spectrum antibacterial activity or emulsifying properties.

Cerebrospinal fluid (CSF) and blood from 36 sheep and 45 goats of different ages were analyzed for their biochemical properties. The content of total protein, glucose, urea nitrogen and the activities of lactate dehydrogenase (LDH), glutamate oxaloacetate transaminase (GOT), and glutamate pyruvate transaminase (GPT) of CSF and blood were determined and compared. The biochemical values in blood of both species were significantly higher (P < 0.001) than in the CSF, except for GPT and urea which had approximately the same mean values in both fluids. Blood of both species contained approximately 200 times as much protein and 60 times as much LDH activity as CSF. The CSF showed 60% of the glucose and GOT activity of blood. No significant difference was found in the biochemical factors of CSF at different ages in either species, except for urea nitrogen which increased with age. The data obtained in this work might he used as reference values. Zusammenfassung Biochemische Eigenschaften von Cerebrospinalflüssigkeit bei Schaf und Ziege Vergleich mit dem Blut Es wurden verschiedene Parameter der Cerebrospinalflüssigkeit (CSF) und des Blutes von 36 Schafen und 45 Ziegen unterschiedlichen Alters erfaßt. Dabei wurden die Konzentrationen von Gesamtprotein, Glucose, Harnstoff-N sowie die Aktivitäten der Lactatdehydrogenase (LDH), Glutamat-Oxalacetat-Transaminase (GOT) und Glutamat-Pyruvat-Transaminase (GPT) der CSF und des Blutes bestimmt und verglichen. Abgesehen von der GPT und von Harnstoff, deren Konzentrationen in beiden Körperflüssigkeiten ähnlich waren, ergaben sich für die biochemischen Daten bei beiden Species im Blut höhere Werte als in der CSF. Bei beiden Species enthielt das Blut etwa 200mal mehr Protein und 60mal mehr LDH-Aktivität als die CSF. Die Glucose-Konzentration und die GOT-Aktivität der CSF lagen bei etwa 60% der Blutwerte. Mit Ausnahme des Harnstoff-N, dessen Konzentration mit dem Alter zunahm, ergab sich für die im CSF ermittelten biochemischen Werte keine Altersabhängigkeit. Die in der vorliegenden Arbeit erhaltenen Werte können als Referenzwerte herangezogen werden. [ABSTRACT FROM AUTHOR]

In this study, frozen yoghurt containing free and encapsulated Lactobacillus casei (Lc-01) and Bifidobacterium lactis (Bb-12) were manufactured. The physicochemical properties, organoleptic characteristics and survival of Lactobacillus casei and Bifidobacterium lactis were monitored during the product's storage for 150 days at -18 °C and under simulated gastrointestinal condition. The viable cell number of Lactobacillus casei and Bifidobacterium lactis in the free state in frozen yoghurt mixture was 4.7x 108 and 5x 108 CFU/g at the day of production, and after 150 days of storage, these numbers were decreased to 4.5x106 and 3.5x106 CFU/g, respectively. These data for encapsulated bacteria was 7.3 x 108 and 9.1 x 108 CFU/g at the day of production and at the end of survey it decrease to 8.6x107 and 9.6x107 CFU/g. Probiotocs survival in simulated gastrointestinal condition was also improved with encapsulation. In general, encapsulation can significantly increase the survival of probiotic bacteria in frozen yogurt over its shelf-life and in simulated gasterointestinal condition, but addition of inulin has not any improving effect on these two parameter. However, the addition of encapsulated probiotics and inulin had no significant effect on the sensory properties of frozen yogurt, but inulin improves viscosity and melting properties. [ABSTRACT FROM AUTHOR]

Background: Minerals play vital roles in physiologic processes. Calcium, phosphorus and magnesium are common minerals. Secretion, absorption and homeostasis of these minerals are affected by associations between the active vitamin D and parathyroid hormone (PTH)., Objective: The aim of this study was to assess concentrations of vitamin D, PTH and minerals, such as calcium, phosphorus and magnesium in horse sera, as well as associations of these values with lameness in horses. In the references, the reasons for lameness can be deficiency and imbalance of minerals, and clinical observations also confirm this and there is still not enough information regarding the relationship between mineral imbalance and lameness of horses. The prominent forms of lameness include navicular syndrome, back pain, splints, ring bone, side bone, non-infectious arthritis and bucked shins. Deficiency and inadequacy of calcium, phosphorous and magnesium have been regarded as predisposing and aggravating factors of the aforementioned diseases., Materials and Methods: This cross-sectional study was carried out on 60 horses, including 30 lame and 30 healthy adult horses, summer to fall 2021. Levels of calcium, phosphorus, magnesium, vitamin D and PTH were assessed in sera using automatic analyser, atomic absorption spectroscopy and commercially available kits., Results: The average level of calcium was higher healthy horses than lame horses in the two seasons (p < 0.001). The average level of inorganic phosphorus in horses was higher in summer than autumn (p < 0.001). The mean magnesium concentration in healthy horses was greater than lame horses in the two seasons (p < 0.01). In this study, the mean PTH concentration in healthy horses was lower in fall than summer (p < 0.05)., Conclusion: The low average levels of calcium and magnesium in lame horses in the two seasons indicate critical roles of calcium and magnesium in the normal function of the horse musculoskeletal system as well as prevention of lameness., (© 2023 The Authors. Veterinary Medicine and Science published by John Wiley & Sons Ltd.)

The present study was performed to evaluate the preventive effect of pomegranate peel extract on sodium-induced cataract in rats. Sprague-Dawley suckling male rats were divided into four groups: group C: rats received no treatment, group P: rats received pomegranate peel aqueous extract (PPE) orally, group Se: rats received an injection of sodium selenite, group Se + P: rats received PPE and sodium selenite concomitantly. After 4 weeks, rats were sacrificed, and their lenses were homogenized and evaluated for biochemical parameters and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. In the Se group, developed cataract with significant lens opacity was observed. Other changes in enzymatic and non-enzymatic antioxidants, oxidative parameters, solubility of proteins, in NO and Ca levels and the electrophoresis pattern of proteins were observed in lenses of the Se group compared to control groups. After the preventive administration of PPE, most of these parameters were normalized due to antioxidant and anti-inflammatory activities of the extract. PRACTICAL APPLICATIONS: Cataract is one of the leading causes of vision impairment among the elderly, and surgery is the major therapeutic step taken to cure it. However, surgery has its limitations and complications. Therefore, prevention of cataract development, especially in high-risk individuals, can be better than cure. Pomegranate peel extract has a high potential to prevent cataract in these people., (© 2022 Wiley Periodicals LLC.)

Crocin, as a nutraceutical component of saffron (Crocus sativus L.), possesses numerous therapeutic effects. In the current study, a crocin-loaded chitosan/alginate (CS/ALG) nanocarrier was developed for oral delivery. The influence of preparation variables including pH and the concentrations of CS, ALG, and calcium chloride (CaCl 2 ) on encapsulation efficiency (EE%) and loading efficiency (LE%) of CS/ALG nanoparticles (NPs) was evaluated by L9 Taguchi orthogonal array (OA). The results showed that at 0.25% w/v CS, 0.1% w/v ALG, pH 4.5, and absence of CaCl 2 , crocin was loaded into CS/ALG NPs with EE% and LE% of 91.5% and 27.4%, respectively. Ultrasonication reduced the particle sizes (PSs) up to 100 nm, and freeze-dried NPs reproduced the particles with average size of 90 nm. Scanning electron microscopy (SEM) was successfully used to characterize the structure and morphology of freeze-dried NPs, confirming very fine NPs having sizes less than 100 nm. Crocin loaded into NPs showed higher stability in simulated gastric pH 2 compared to free crocin (2.1% and 7.5% degradation at 60 min, respectively). Furthermore, a pH-dependent sustained crocin release was observed with faster release at pH 2. Overall, the very small PS along with high encapsulation efficiency and stability can enhance crocin oral bioavailability making CS/ALG nanovehicles promising as an effective delivery system. PRACTICAL APPLICATION: Crocin as a functional component of Saffron is not sufficiently stable in gastrointestinal tract and its absorption is not complete. Chitosan/Alginate nanoparticles can encapsulate it efficiently, protect it and enhance its absorption orally. The availability and simplicity of the materials and equipments employed in current research provide the possibility to industrial scale up of the Crocin nanoparticles., (© 2022 Institute of Food Technologists®.)

Histamine is an active amine compound that occurs in various fermented foods that may cause adverse effects on the human health. Certain microorganisms are able to degrade histamine by an oxidative deamination reaction. Therefore, the present study aimed to quantify histamine-forming and/or -degrading activity of the isolates derived from milk of goat and sheep herds, in Iran, by the capillary zone electrophoresis (CZE) method; and we evaluated the molecular characteristics of staphylococcal isolates. Among 243 staphylococcal isolates, 29 histamine-degrading bacteria were identified. One of these isolates, identified as Staph. epidermidis , No. 605, exhibited the highest activity compared to others, degrading available histamine to 58.33% within 24 h. By polymerase chain reaction (PCR) analysis, the isolate, No. 605 that exhibited remarkable histamine-degrading activity lacked the genes encoding coagulase and DNase, nor did it harbor any of the five classical enterotoxin genes. This is the first report to show that seven Staphylococcus species, including Staph. chromogenes , Staph. aureus , Staph. haemolyticus , Staph. epidermidis , Staph .  pseudintermedius , Staph .  agnetis , and Staph. hyicus , were able to degrade histamine, which were hitherto not known to have this capacity. Therefore, histamine-degrading activity is a definite criterion to introduce fermenting organisms able to decrease histamine content in different food products., Competing Interests: None., (© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

The present study was conducted to investigate the impact of refining process on the chemical properties (fatty acid composition and tocopherols, sterols, and polyphenolic contents), qualitative parameters (peroxide value, acid value, and p-anisidine value), and antioxidant activity (DPPH radical scavenging assay and FRAP test) of Baneh ( Pistacia atlantica var mutica ) kernel oil. The results revealed that the refining process had no significant effect on the fatty acid composition. A major finding of this research was the increase in the tocopherol and sterol content up to the bleaching stage followed by their decrease in the deodorizing phase. Some tocopherol and sterol compounds in crude oil were dimerized or attached to other compounds by ester bonding, which are released during some stages of the refining process and this factor is responsible for their increase. In fact, during this process, these compounds are regenerated. The occurrence of this phenomenon in the refining process improved the DPPH radical scavenging power of Baneh kernel oil up to the bleaching stage. Moreover, the content of phenolic compounds decreased after refining of Baneh kernel oil, and only in the deodorizing stage, an increase of these compounds was observed. In general, the results of this study showed that the refining process had a completely different effect on the antioxidant compounds (especially tocopherols) compared to other oils., Competing Interests: The authors declare no conflict of interest., (© 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Activation of hepatic stellate cells by free radicals is an initial step in the development of liver fibrosis. Zataria multiflora Boiss (ZM) essential oil as a natural product has antioxidant activity and maybe a suitable candidate for treatment or prevention of the disease. Thus, this study aims to evaluate the protective effect of ZM oil in CCl 4 induced liver fibrosis. Male rats were divided into 5 groups, group C: control rats; CO: vehicle control group; CE: rats that received essential oil (500 µl/kg); F: fibrosis group, rat were intraperitoneally injected with CCl 4 (1 mL/kg); FE: fibrosis rats that received both CCl 4 and ZM essential oil as mentioned above. At the end of the 11th week, serum samples and liver tissues were collected for the evaluation of fibrosis markers, liver enzymes, oxidative stress parameters and histopathological studies. The results showed a significant increase in the activity of serum AST, ALT, total bilirubin, TGF-β1, hyaluronan, and hydroxyproline levels in serum and liver tissues in F group. Also, an abnormality in lipid profile and the existence of oxidative stress was found in serum and liver tissues in F group compared to the control groups. Our study showed that ZM essential oil could ameliorate mentioned parameters. Histopathological examinations confirmed the results of biochemical evaluations.

l-asparaginase is a chemotherapy agent in the treatment of childhood leukemia. l-asparaginase has several side effects and a short blood half-life in patients. Chemical modification of l-asparaginase can decrease its side effects and improve its pharmacokinetic properties. The aim of this project was twofold: to chemically modify l-asparaginase with carboxymethyl dextran via carbodiimide cross linker, and to evaluate and compare the biochemical and structural properties of the native and modified enzymes. Chemical modification was done at 25 °C, in 0.1 M phosphate buffer, pH 7.2, and in the presence of N-hydroxysuccinimide and carbodiimide. Electrophoresis and free amino groups determination confirmed the chemical modification. Biochemical studies showed that the chemical modification could result in higher specific activity and stability of the modified enzyme. Structural studies further confirmed the chemical modification and revealed conformational changes in the modified enzyme. Taken together, the results showed that chemical modification with carboxymethyl dextran brings about improvement of biochemical properties through several changes in the structural attributes of l-asparaginase and might enhance its applicability in the treatment of childhood leukemia., Competing Interests: Declaration of competing interest The authors declare that they have no conflicts of interest., (Copyright © 2019 Elsevier Inc. All rights reserved.)

An effort was made to produce gelatin from Common carp wastes using extracted alkaline protease from Bacillus licheniformis PTCC 1595. Fermentation was performed by submerged media for 48 h and 72 h. The hydrolyzing enzyme was added in 5, 10, 15, 20, and 25 units per gram of wastes powder for hydrolysis. The produced gelatin was compared with commercial bovine gelatin with regard to some rheological and physicochemical properties. The yield of gelatin production was also determined as a result of hydroxyproline extraction from fish wastes. SDS-PAGE was performed for enzyme and gelatins. For enzyme, two bands were achieved with 39 and 10.5 kDa molecular weight which were separated passing through a 15 kDa UF filter. Both gelatins showed β, α 1 , and α 2 chains as basic components, but the fish waste gelatin showed narrow bands. In conclusion, foam expansion and water holding capacity were approximately equal in both gelatin types used for food industry application. The results indicated that using 20 units of enzyme per gram of waste powder was the optimum amount of enzyme application. Further, fish wastes were concluded to be a practical source for gelatin production.

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.

Kluyveromyces marxianus protein hydrolysates were prepared by two different sonicated-enzymatic (trypsin and chymotrypsin) hydrolysis treatments to obtain antioxidant and ACE-inhibitory peptides. Trypsin and chymotrypsin hydrolysates obtained by 5 h, exhibited the highest antioxidant and ACE-inhibitory activities. After fractionation using ultrafiltration and reverse phase high performance liquid chromatography (RP-HPLC) techniques, two new peptides were identified. One fragment (LL-9, MW = 1180 Da) with the amino acid sequence of Leu-Pro-Glu-Ser-Val-His-Leu-Asp-Lys showed significant ACE inhibitory activity (IC 50  = 22.88 μM) while another peptide fragment (VL-9, MW = 1118 Da) with the amino acid sequence of Val-Leu-Ser-Thr-Ser-Phe-Pro-Pro-Lys showed the highest antioxidant and ACE inhibitory properties (IC 50  = 15.20 μM, 5568 μM TE/mg protein). The molecular docking studies revealed that the ACE inhibitory activities of VL-9 is due to interaction with the S2 (His513, His353, Glu281) and S'1 (Glu162) pockets of ACE and LL-9 can fit perfectly into the S1 (Thr345) and S2 (Tyr520, Lys511, Gln281) pockets of ACE., (Copyright © 2017. Published by Elsevier B.V.)

The purpose of this study was to prepare, characterize and investigate physiochemical and functional attributes of hen egg white lysozyme (LZM) cross-linked with ultrasonic-treated tragacanth (US-treated TGC) under mild Maillard reactions conditions. FT-IR spectroscopy together with OPA assay revealed that covalent attachment of LZM with TCG's. Under optimum condition (pH=8.5, 60°C, RH=79%, 8 days), only one of the free amino group of LZM was blocked by TGC whereas under the same condition, US treated-TGC's blocked about three amino groups. The thermal stability of the LZM-TGC conjugates differed depending on the lengths of the main and branch chains. The microstructure of LZM-TGC conjugates was characterized by scanning electron microscopy. US-treated TGC-LZM exhibited improved solubility, emulsion properties, foam capacity and stability as compared with the native LZM. Since this gum is extensively used in food industry and application of LZM as a natural antimicrobial agents in different food systems is recommended and practiced in some countries, the results of this study indicates that a conjugated product of these two polymers combines different properties into one macromolecule and improves the property of each. These properties may make the conjugate an attractive food ingredient., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing the conjugation of dextran-soy protein isolate (SPI), and to assess how Maillard modification can affect the properties of a spray-dried soy beverage. Analyses of SDS-PAGE, Glycation degree, SEM micrographs and FT-IR spectroscopy confirmed that the best condition for glycosylation operated on a pH value of 8.5 at 60°C for 8days. Results of differential scanning calorimetry (DSC) clearly show an increased denaturation temperature of proteins. Solubility, emulsifying properties, water holding capacity and DPPH radical scavenging activity of soy proteins were enhanced by conjugation. Spray-dried conjugated powders exhibited significantly higher values of reconstitution properties (solubility index, wettability and dispersibility), compared to un-conjugated ones, because of increased thermal stability and solubility of proteins via glycation. Altogether, the results suggest that dextran conjugation provides further functional attributes to the SPI and thus could improve the applicability of soy proteins in the food industries., (Copyright © 2017 Elsevier B.V. All rights reserved.)

The main objective of this study was to investigate the effects of microbial-transglutaminase (MTGase 0-0.75%)/sodium-caseinate (SC 0-2%) as crosslinker agents on proximate analysis, binding properties (expressible moisture and shrinkage), texture analysis, electrophoretic patterns, instrumental color, and sensory properties of veggie burgers. Addition of SC and MTGase positively affected shrinkage and expressible moisture. It also increased hardness, springiness, chewiness, and cutting-force of burgers. Presence of SC had no effects on cohesiveness of burgers. Total protein and ash of samples were increased by treatment with SC. The lightness (L*) of samples was significantly decreased by 0.75% MTGase. No significant influence of SC on samples color parameters was observed. The results indicated that distinct protein bands were not formed on the SDS-PAGE of burger samples and resulted in a smearing pattern on the gel. When soy-protein was incubated with MTGase, a progressive decrease in the intensity of the bands corresponding to the subunits 7S and 11S globulins was observed concomitant with disappearance of A3 and B3 bands. Electrophoresis pattern of gluten was slightly changed after MTGase treatment. There were significant differences in color, taste, appearance, mouth feel, and overall acceptability between treated and control samples. Results suggest that production of veggie burgers using MTGase alone or in combination with SC brings about covalent cross-linking between homologous and heterologous proteins to form high-molecular weight polymers, thereby improving the mechanical properties of veggie burgers and profoundly increases the acceptability of the end product.