Properties functional

The functional properties of food biopolymers are important in food product formulation and manufacture, because their technological properties are dependent on the use of biopolymers. These properties are 

TABLE 1.9 Vitamin composition quinoa flour, oat, barley (mg/100 g) 

Some functional properties of quinoa flour and of each component of QS are described below and are shown synoptically in Table 1.10. 

Some functional properties of quinoa flour have been described, mainly solubility, WHC, gelation, and foaming and emulsifying capacity. 

Another property related to hydration is the WHC, which is expressed as weight increase. Ogungbenle (2003) and Ogungbenle et al. (2009) reported the same value of 147%. The WHC decreased from 147% to 

Many studies have pointed to the functional properties of phenolic compounds which include their antioxidant (Barros et al. 2010 Khoud-ja et al. 2014), antibacterial (Stagos et al. 2012), antiviral (Tait et al. 2006 Fritz etal. 2007), and anti-inflammatory (Yu etal. 2013) capacities their cardioprotective (Ramchoun et al. 2012) and anticarcinogen-ic (Berdowska, et al. 2013) effects, and their ability to act as inhibitors of platelet aggregation (Chapado etal. 2010). 

Many studies have pointed to the functional properties of flavonoids, which include antioxidant and antimicrobial activities (Rodriguez-Meizoso et al. 2006 Okoth et al. 2013), anti-inflammatory capacities (Gonzalez-Gallego et al. 2014), their cardioprotective (Vaya et al. 2003 Gorelik et al. 2013), and anticarcinogenic activities (Kaliora et al. 2014). 

LAMIACEAE HERBS A POTENTIAL INGREDIENT TO FUNCTIONAL FOODS 

The antioxidant properties of plants belonging to the Lamiaceae family such as oregano, th mie, rosemary, mints, maqoram, and sage have been widely studied. However, each plant generally contains different bioactive compounds that possess various amoimts of antioxidants, and therefore different antioxidant capacities (Skrovankova et al. 2012). 

The antioxidant activity of sage Salvia officinalis) is related with the presence of antioxidants such as camosol, camosic acid, rosma-nol, and rosmarinic acid (Cuvelier et al. 1996). Camosol and camosic acid possess good peroxyl and hydroxyl radical-scavenging activity 

Femoral ball heads of hip endoprostheses made from bioinert ceramics such as alumina or zirconia have to sustain high mechanical stresses, resorp-tion/corrosion by aggressive body fluid and abrasive wear over the lifetime of the implant in the human body of 15-20years. Some important properties of ceramic femoral ball heads are listed in Table 2.3 (Willmann, 1995). Mechanical properties of alumina and zirconia are discussed in Chapter 4.1. 

The wear performance of the sliding couple ceramic femoral ball/acetabular cup liner is of crucial importance because the lubricating synovial fluid present 

High hardness Wear resistance over many years 

High wear resistance Low risk of particle-induced osteolysis 

Finely grained microstructure Excellent surface finish, low coefficient of friction 

Lipoprotein lipase, an enzyme responsible for the hydrolysis of the triglyceride moiety of lipoproteins, has been shown to be activated by serum high-density lipoproteins (B4, K5, S6, S14), by very low density 

Current available information does not permit definitive conclusions on the nature, specificity, and mechanism of action of the protein cofactor (s) of lipoprotein lipase. It is verj difiicult to correlate the observations described above (summarized in Table 10) since the enzyme preparations used were not pure or well characterized, and were derived from various sources. For instance, two species of lipoprotein lipase have been reported to exist in rat adipose tissue (G4), and major differences between enzymes of liver and adipose tissue have been noted (G16). Also, the nature of the apoprotein preparations employed as protein cofactor (s) of lipoprotein lipase has not been clearly specified in all the studies contaminated materials may account for the spurious results observed. At present, it is not known how apoproteins such as apo Glu, apo Ala, and apo Ser could exhibit their activator or inhibitor activity on lipoprotein lipase. If these different apoproteins indeed prove to be cofactors for lipoprotein lipase, the nature of the lipid-protein specificity must be established and thus the role played by carbohydrates, since some of these apoproteins are glycoproteins. 

In addition to a serum protein cofactor, calcium has been shown to be necessary for attainment of maximal reaction rates of partially purified 

AcTiviTr OP Lipoprotein Proteins on Some Enzymes of Lipid Met.vbolism 

Relatively little is known about the physical and chemical properties of LCAT. This transesterifying enzyme has not yet been obtained in pure form even the most highly purified preparations of the enzyme are contaminated with other proteins. Consequently, a thorough assessment of the findings discussed above must wait until LCAT is sufficiently pure. 

Results using the above methods indicate that the apparent affinity constant for 

Locust bean gum is only partially soluble in cold water. It is generally synergistic with other gums particularly xanthan gum and is used to improve freeze thaw behavior of frozen products, e.g., ice cream and frozen desserts. Locust bean gum typically is used at 0.5%. Its main role is to provide viscosity, specific mouthfeel, and texture for foods such as ice cream, sherbet, cream cheese, yogurts, pie filings, sauces, and dressings. 

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Uchida M, Tanizaki T, Kunitake T and Ka]iyama T 1989 Surface stability and functional property of polymerized Langmuir-Blodgett type films Maoromoieouies 22 2381-7... 

Regardless of the specific appHcation, all resists must display certain fundamental functional properties ... 

To achieve the best overall resist performance, the optimum PAG for a given resist system, whether ionic or nonionic, must balance the functional properties Hsted eadier in this section. The development of new photoacid generators, and the characterization of their functional properties, ate considered key to the design of resists with increased levels of performance. 

The properties of fillers which induence a given end use are many. The overall value of a filler is a complex function of intrinsic material characteristics, eg, tme density, melting point, crystal habit, and chemical composition and of process-dependent factors, eg, particle-si2e distribution, surface chemistry, purity, and bulk density. Fillers impart performance or economic value to the compositions of which they are part. These values, often called functional properties, vary according to the nature of the appHcation. A quantification of the functional properties per unit cost in many cases provides a vaUd criterion for filler comparison and selection. The following are summaries of key filler properties and values. 

Bulk Density. Bulk density, or the apparent density, refers to the total amount of space or volume occupied by a given mass of dry powder. It includes the volume taken up by the filler particles themselves and the void volume between the particles. A functional property of fillers in one sense, bulk density is also a key factor in the economics of shipping and storing fillers. 

Bulking sweeteners provide a bulking effect, along with some of the sweetness and functional properties of sugar. They may be used alone to replace sugar in appHcations that can tolerate some reduction in sweetness. Products that fall into this category include mannitol [69-65-8], a sugar alcohol... 

Derived plant and animal products make better use or upgrade the nutritional quaHty of already existing materials or products. Synthetic and manufactured products arose from knowledge of the functional properties of food ingredients and of human and animal nutrition that involved more precise definition of nutrient requirements for growth, reproduction, lactation, and body maintenance in both humans and domestic Hvestock. Pood products have been developed to meet human needs under abnormal environments, eg, military rations for arctic, tropical, or desert environments, and special products for astronauts ia space flights. 

Functional properties of canola protein products can be improved by succinylation (130,131). Controlled acetylation can reduce undesirable phenoHc constituents as well (132). However, antinutrients in canola and other vegetable protein products such as glucosinolates, phytic acid, and phenoHc compounds have severely limited food appHcations of these products. 

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

Deamidation of soy and other seed meal proteins by hydrolysis of the amide bond, and minimization of the hydrolysis of peptide bonds, improves functional properties of these products. For example, treatment of soy protein with dilute (0.05 A/) HCl, with or without a cation-exchange resin (Dowex 50) as a catalyst (133), with anions such as bicarbonate, phosphate, or chloride at pH 8.0 (134), or with peptide glutaminase at pH 7.0 (135), improved solubiHty, whipabiHty, water binding, and emulsifying properties. 

Characterization. In many cases, ftir is a timely and cost-effective method to identify and quantify certain functionaHties in a resin molecule. Based on developed correlations, ftir is routinely used as an efficient method for the analysis of resin aromaticity, olefinic content, and other key functional properties. Near infrared spectroscopy is also quickly becoming a useful tool for on-line process and property control. 

In addition to polyamide, lamination inks ordinarily contain modifiers such as polyketone resin, plasticizer, and wax to impart specific properties such as block resistance and increased bond strength. Because laminating inks are usually reverse-side printed and end-up sandwiched between films, gloss is not a primary requirement. Water-base laminating inks that will meet the U.S. EPA emission requirements and have the correct functional properties are currently under development. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

In sintering, the green compact is placed on a wide-mesh belt and slowly moves through a controlled atmosphere furnace (Fig. 3). The parts are heated to below the melting point of the base metal, held at the sintering temperature, and cooled. Basically a solid-state process, sintering transforms mechanical bonds, ie, contact points, between the powder particles in the compact into metallurgical bonds which provide the primary functional properties of the part. 

In the absence of selective antagonists, cytokines have been classified either on the basis of common functional properties or on the stmctural characteristics of their receptors. 

As engineered stmctures, nonwovens can be designed to have appearances, textures, and other aesthetic properties comparable to traditional wovens and knits, and performance and functional properties superior to traditional wovens and knits. Nonwovens are, indeed, a distinct class of fiber-based materials with the characteristics of fabric and many of its useful properties. 

Whereas semigloss paints can use only one extender, dat paints, especially interior, can use combinations of three or more. Gloss paints typically do not use extenders, which decrease gloss. As a result, gloss paints lack the hardening effect of extenders and must rely on harder binders for adequate durabihty. Other types of extenders used in paints can have functional properties such as corrosion resistance, mildew resistance, and film-hardening effects. Thek functional properties result from thek reactive nature in the paint film. Zinc oxide is an example of a functional extender that contributes to these properties in a paint film. 

Potassium Phosphates. Potassium phosphate salts are analogous to the sodium salts and share many of the same functional properties. The higher cost of potassium hydroxide has restricted these salts to appHcations where high solubiUty or nutrient value is important. Potassium salts are manufactured like their sodium analogues, often on the same equipment. Many of the potassium phosphates are more deflquescent than their sodium analogues and may require special storage and moistureproof containers. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

With the acquisition of the Thomson plant and technology, and the constmction of their own plant in Lafayette, Indiana, in the late 1980s, the A. E. Stanley Manufacturing Company dramatically increased crystalline fmctose production. On the strength of a growing appreciation for crystalline fmctose s unique physical and functional properties, its competitive pricing, and its successful penetration of specific mainstream food appHcations, worldwide crystalline fmctose production grew to more than 50,000 metric tons by 1992. In the same time period, crystalline fmctose prices feU dramatically to ca... 

Important physical and functional properties of maltose and maltose symps include sweetness, viscosity, color stabiUty, humectancy, freezing point depression, and promotion of beneficial human intestinal microflora growth. Maltose possesses ca 30—40% of the sweetness of sucrose in the pure state (32). 

Apphcation chemists are most interested in physical and functional properties contributed by the sulfonate moiety, such as solubility, emulsification, wetting, foaming, and detersive properties. Products can be designed to meet various criteria including water solubility, water dispersibility, and oil solubility. The polar SO moiety contributes detersive properties to lube oil sulfonates and dry-cleaning sulfonates. 

The physical properties of the fatty acid ethoxylates depend on the nature of the fatty acid and even more on ethylene oxide content. As the latter increases, consistencies of the products change from free-flowing Hquids to slurries to firm waxes (qv). At the same time, odor, which is characteristic of the fatty acid, decreases in intensity. Odor and color stabiUty are important commercial properties, particularly in textile appHcations. Oleic acid esters, though possessing good functional properties, cannot be used because they tend to yellow on exposure to heat and air. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

The leaves of Camellia sinensis are similar to most plants in general morphology and contain all the standard enzymes and stmctures associated with plant cell growth and photosynthesis (10—12). Unique to tea plants are large quantities of flavonoids and methylxanthines, compounds which impart the unique flavor and functional properties of tea. The general composition of fresh tea leaves is presented ia Table 1. 

Elastic Properties. The abiUty of a fiber to deform under below-mpture loads and to return to its original configuration or dimension upon load removal is an important performance criterion. Permanent deformation may be as detrimental as actual breakage, rendering a product inadequate for further use. Thus, the repeated stress or strain characteristics are of significance in predicting or evaluating functional properties. 

Pyridoxal Derivatives. Various aldehydes of pyridoxal (Table 3) react with hemoglobin at sites that can be somewhat controlled by the state of oxygenation (36,59). It is thereby possible to achieve derivatives having a wide range of functional properties. The reaction, shown for PLP in Figure 3, involves first the formation of a Schiff s base between the amino groups of hemoglobin and the aldehyde(s) of the pyridoxal compound, followed by reduction of the Schiff s base with sodium borohydride, to yield a covalendy-linked pyridoxyl derivative in the form of a secondary amine. 

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