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Introduction to Membrane Processing
Published in M. Selvamuthukumaran, Applications of Membrane Technology for Food Processing Industries, 2020
Carole C. Tranchant, M. Selvamuthukumaran
The quality of the resulting product is enhanced by membrane processing, either because specific components are concentrated (e.g., caseins, whey proteins), fractionated (e.g., antioxidants from grape pomace, whey proteins), separated, recovered or purified (e.g., lactic acid, minerals, amino acids, peptides, proteins, antioxidants, prebiotics, volatile flavour compounds), removed when considered undesirable (e.g., microorganisms, pollutants, minerals, alcohol or compounds associated with haze and sediment formation in fruit juices, beers and wines), or produced or extracted through membrane biocatalysis (e.g., protein hydrolysates, thaumatin, carotenoids, prebiotics).
Fermented Milk Products: Genetic improvement of Dairy Lactobacilli
Published in Yoshikatsu Murooka, Tadayuki Imanaka, Recombinant Microbes for Industrial and Agricultural Applications, 2020
The improved bacteria will be also applied to add favorful characteristics to the fermented food. For example, flavors and textures will be.improved by controlling the proteinase genes and by addition of other genes involved in flavor production. Sweet proteins or peptides, such as thaumatin, could be produced by the lactic acid bacteria during fermentation.
The role of oxidative stress in pulmonary function in bakers exposed to flour dust
Published in International Journal of Occupational Safety and Ergonomics, 2022
Vahid Gharibi, Mohammad Hossein Ebrahimi, Esmaeel Soleimani, Narges Khanjani, Anahita Fakherpour, Majid Bagheri Hosseinabadi
Epidemiologic reports have shown that asthma, conjunctivitis, rhinitis and skin reactions are the most important health effects of exposure to flour dust. Among these effects, baker’s asthma is the most severe and most frequently considered occupational allergy [4,5]. However, the mechanism of development of baker’s asthma is not yet fully understood. It has been reported that fungal α-amylase, thioredoxin, plant lipid transfer protein, serine proteinase inhibitor, thaumatin-like protein, acyl-CoA oxidase, fructose-bisphosphate aldolase, glycoprotein with peroxidase activity, triose-phosphate isomerase and prolamins are the most important factors associated with asthma in bakers and other people exposed to flour [6].
Optimized production and quantification of the tryptophan-deficient sweet-tasting protein brazzein in Kluyveromyces lactis
Published in Preparative Biochemistry and Biotechnology, 2019
Hyung-Min Lee, Se-Woong Park, Sung-Jun Lee, Kwang-Hoon Kong
Sweet-tasting proteins have potential as a low-calorie sugar substitute in the food and pharmaceutical industries.[1,2] To date, only eight sweet-tasting proteins have been isolated from natural sources including brazzein, curculin/neoculin, egg white lysozyme, mabinlin, miraculin, monellin, pentadine, and thaumatin.[3,4] Brazzein is the most attractive as a sweetener owing to its strong sweet, sugar-like taste and high stability against pH and heat.[5]