Blend protein

In our laboratory experience, we have found that many commercially available proteins are not as pure as they are purported to be. Using sensitive silver staining processes and the resolving power of the 2-dimensional technique to examine purchased standards, we have observed multiple forms of purchased proteins. It appears that many companies simply blend proteins to provide major bands for molecular weight controls. Unfortunately, breakdown products and protein impurities may be easily observed. Care must be taken in using these proteins as standards for comparison purposes. 

The high protein flour may be used to fortify or blend with other flours. Recombining some of the high protein fraction with the coarse portions permits a miller to tailor a flour of protein value to a buyer s specifications. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

The main by-products from the malting industry are malt sprouts, cleanout material, and small-kernel barley. Malt sprouts are primarily dried malt rootiets, containing 24—26% protein, 2—3% fat, and 12—14% fiber. Since the protein is readily available, malt sprouts are used in various animal feed blends. Occasionally, malt hulls and barley chaff are blended with malt sprouts. The remainder of the cleanout material and small kernel barley is sold as feed. 

The chloroisocyanurates can be used in the bleaching of cotton, synthetics, and their blends they do, however, attack proteinaceous fibers, such as silk or wool, presumably via active chlorine reaction with the peptide (amide) linkage. However, the chloroisocyanurates can be used as shrink-proofing agents in wool finishing (131), (see Textiles Wool). The same action of chlorine upon proteins contributes to the effectiveness of chloroisocyanurates in automatic dishwashers. 

Physical Properties. The egg is composed of three basic parts shell, whites (albumen), and yolk. Each of these components has its own membranes to keep the component intact and separate from the other components. The vitelline membrane surrounds the yolk, which in turn is surrounded by the chala2iferous layer of albumen, keeping the yolk in place. Egg white (albumen) consists of an outer thin layer next to the shell, an outer thick layer near the shell, an inner thin layer, and finally, an inner thick layer next to the yolk. Thick layers of albumen have a higher level of ovomucin in addition to natural proportions of all the other egg white proteins. This ovomucin breaks into shorter fibers when the egg white is blended on a high speed mixer (3), or when the egg white ages. Viscosity is gready reduced when the egg white is blended in this way. 

Table 1 shows the various physical properties for components of eggs (4). Specific gravity of whites, yolks, and whole egg is the same, ie, density is 1035 kg/m (64.6 Ib/ft = 8.63 Ib/gal) for all three types of egg products shown. The viscosity of blended Hquid egg components varies over a wide range of temperatures at temperatures higher than those indicated in Table 1, the protein starts to denature and coagulate, increasing viscosity. 

Release of tetracycUne hydrochloride from PCL fibers was evaluated as a means of controlled administration to periodontal pockets (69). Only small amounts of the drug were released rapidly in vitro or in vivo, and poly(ethylene-co-vinyl acetate) gave superior results. Because Fickian diffusion of an ionic hydrochloride salt in a UpophiUc polymer is unlikely, and because PCL and EVA have essentially identical Fickian permeabilities, we attribute this result to leaching of the charged salt by a mechanism similar to release of proteins from EVA (73). Poly-e-caprolactone pellets have been found unsuitable for the release of methylene blue, another ionic species (74,75). In this case, blending PCL with polyvinyl alcohol (75% hydrolyzed) increased the release rate. 

Resilin and elastin, unlike other structural proteins, fulfill both definitions of an elastic material. Colloquially speaking, resilin and elastin are stretchy or flexible. They also fulfill the strict definition of an elastic material, i.e., the ability to deform in proportion to the magnitude of an applied stress without a loss of energy, and the recovery of the material to its original state when that stress is removed. Resilin and elastin are alone in the category of structural proteins (e.g., collagen, silk, etc.) in that they have the correct blend of physical properties that allow the proteins to fulfill both definitions of elasticity. Both proteins have high extensibility and combine that property with remarkable resilience [208]. 

Whey proteins are known to increase immune response and maintain muscle mass (Phillips et ah, 2009). In one instance, when an immunosti-mulatory vitamin and mineral mixture developed at Tufts University Human Nutrition Research Center on Aging was blended with texturized WPI (TWPI) in an extruded snack bar, immunostimulatory effects were enhanced in young (< 5 months) and old (> 22 months) mice fed ad libitum for 5 weeks. The mineral mixture and TWPI improved T cell proliferation and reduced upregulated production of proinflammatory mediators in... 

Our group has used twin-screw extrusion to produce many texturized whey-fortified puffed snacks. Whey protein has been blended with barley flour, com meal, rice flour, and wheat starch prior to extrusion, leading to corn puffs with a protein content of 20% instead of the usual 2% (Onwulata et al., 2001a). 

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