Physicochemical and Functional Properties

A peptide is essentially comprised of L-amino acid residues, and the peptide backbone may be critical to provide physicochemical and functional properties. Diverse functionalities induced by peptides in natural protein hydrolysates are being received with much interest in food industries or alternative-medicinal food sciences. The latest year s researches... 

Kinsella, J. E. 1984. Milk proteins Physicochemical and functional properties. CRC Crit. Rev. Food Sci. Nutr. 21, 197-262. 

Suzuki, A. Gadal, P. (1984). Glutamate synthase physicochemical and functional properties of different forms in higher plants and in other organisms. Physiologia Vegetale 22, 471-86. 

Mattarella, N.L. and Richardson, T. 1983. Physicochemical and functional properties of positively charged derivatives of bovine (3-lactoglobulin. J. Agric. Food Chem. 31, 972-978. 

Nacka, F., Chobert, J.-M., Burova, T., Leonil, J., and Haertle, T. 1988. Induction of new physicochemical and functional properties by the glycosylation of whey proteins. J. Protein Chem. 17, 495-503. 

Groninger (38) succinylated fish myofibrillar protein and examined some of its chemical and functional properties. The fish myofibrillar proteins were succinylated at different levels and the degree of succinyla-tion was related to a functional property such as emulsification capacity. The protein efficiency ratio for succinylated protein was lower than that of untreated fish protein. Grant (39) succinylated wheat flour proteins and analyzed their solubility, viscosity, and chromatographic behavior. The effects of acetylation and succinylation on the physicochemical and functional properties of several plant proteins was reviewed recently by Kinsella and Shetty (6). 

Sometimes deletions of amino acid residues may have a profound influence on the physicochemical and functional properties of the variant. The deletion of valyl residue in position p 23 (B5), for instance, results in considerable changes in spectral absorption, in affinity for molecular oxygen, and in heat stability. The deletion of the five residues in Hb-Gun Hill is near the heme position, and heme will not bind to the altered p chain. However, when the deletion occurs near a terminus, as in Hb-Leiden, the effect is minimal. 

Bazinet L, Gendron C, Ippersiel D, Rene-Paradis J, Tetreault C, Beaudry J, Britten M, Mahdavi B, Amiot J, and Lamarche F. Effect of type of added salt and ionic strength on physicochemical and functional properties of casein isolates produced by electroacidification. J Agric. Food Chem. 2002 50(23) 6875-6881. 

This chapter reviews the physicochemical and functional properties of pectins, their biological role in plants and physiological effects either as naturally occuring or as intent plant foods. 

Abugoch, L., Romero, N., Tapia, C., Silva, J., and Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates. ]. Agric. Food Chem. 56,4745 750. 

Ahamed, T., Singhal, R., Kulkami, P., and Pal, M. (1996). Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31(1-2), 99-103. 

The kinetics of oxidation and reduction of the cytochromes c3 provide a means to better understand their physicochemical and functional properties. However, because of the complexity of multiple hemes, low redox potentials, and sensitivity to molecular oxygen, kinetic studies have been limited compared with other c-type cytochromes and redox proteins. Nevertheless, some information is available that provides insight into the mechanism of action of cytochrome c3. 

Kopylov, L.I. Y.N. Shekhter A.A. Gureev M.B. Bakaleinikov. Physicochemical and functional properties of mixtures of akor-1 inhibitor and alkanolamides. Chem. Tech. Fuels Oil. 1980, 16,... 

Jung, S. RA. Murphy L.A. Johnson. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis./. Food Sci. 2005, 70, C180-187. 

Both natural and synthetic polymers have been employed for drug delivery purposes. However, cellulose-based biopolymers have continued to gain greater popularity in pharmaceutical manufacture, especially for drug delivery applications because of their diverse and numerous physicochemical and functional properties. In general, the major attraction to the use cellulose-based biopolymers for drug delivery application includes ready availability, low cost, relatively low toxicity, ease of modification, biodegradability, biocompatibility, etc. ... 

By hybridizing mucin and MCC, a novel polymer with a combination of the physicochemical and functional properties characteristic of the two-component polymers was obtained. The new polymer was directly compressible and it possessed mucus membrane protectant. Thus, to produce a novel excipient with membrane-protective, mucoadhesive, and direct compression properties for... 

Protein derivatives possess chemical reactivity, mainly due to the presence of free amino groups and cystine residues in their molecules, and may form noncovalent bonds with many other substances by the great number of functional groups of amino acid side chains, which can give rise to hydrogen, hydrophobic, and ionic interactions. Interactions of proteins with other common components of cosmetic formulations are therefore highly possible and some of these may result in unwanted changes in the physicochemical and functional properties of finished products. 

The development of polymerase chain reaction (PCR) and sequencing techniques based on the procedure developed by Sanger et al. [23] have changed the characterization of Hb variants. DNA is isolated from 5 lOmL of freshly collected blood. On the basis of protein analysis, the Hb ehain containing an amino acid replacement can be tentatively identified. The corresponding exon is amplified by PCR using appropriate primers and sequenced. This approach has led to the discovery of some unexpected amino acid replacements that are electrophoretically silent but greatly affeet physicochemical and functional properties [2]. 

Barraquio, V.L van de Voort, F.R. Sodium caseinate from skim milk powder by extrusion processing physicochemical and functional properties. J. Food Sci. 1991, 56, 1552-1556, 1561. 

H. Tajik, M. Moradi, S.M.R. Rohani, A.M. Erfani, F.S.S. Jalah, Preparation of chitosan from brine shrimp Artemia urmiana) cyst shells and effects of different chemical processing sequences on the physicochemical and functional properties of the product. Molecules, 13, 1263-1274,2008. 

Abd El-aal, A.H., Hamza, M.A. and Rahma, E.H. (1986) In vitro digestibility, physicochemical and functional properties of apricot kernel protein. Food Chem. 19, 197. Achinewhu, S.C. (1982) The nutritive qualities of plant foods chemical and nutritional composition of breadfruit (Artocarpus utilis) and climbing melon seed Colocynthis vulgaris). Nutr. Rep. Int. 25, 643-647. 

Many of the most important physicochemical and functional properties of emulsions are governed by the presence of the droplets that they contain [3]. Knowledge of the characteristics of emulsion droplets is therefore important for understanding and controlling emulsion properties. 

Tang, C.-H., Ten, Z., Wang, X.-S., Yang, X.-Q., 2006. Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. J. Agri. Food Chem. 54, 8945-8950. 

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