Novel Proteins and Their Interfacial Properties by Jagoda Świacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny en-us 2020-04-21 15:43:50 UTC 2025-10-16 15:15:07 UTC hello@padlet.com https://padlet.net/icons/png/1f373.png Inhalte jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520661547
  • Novel proteins (sources, production/isolation, functionalities)
  • Plant vs. animal proteins – differences, similarities 
  • Destabilisation of foam and emulsion (Wiederholung)
  • Improving protein functionality for stabilizing emulsion and foams
  • Vom Rohstoff zur Grenzfläche am Beispiel erklärt
    • ]]>     2020-04-21 15:46:55 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520661547     Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520663956
  • Definition of emulsion
  • Interfacial and emulsifying properties for pea, soy, lentil and canola PI at pH = 3, 5, 7
  • Globulin-type proteins of pea, soy, lentil and canola
  • Preparation of canola protein isolate from canola SEEDS
  • Measuring of zeta-potential, solubility, surface hydrophobicity, interfacial tension (Du Noüy Ring), interfacial rheology, droplet size distribution, emulsion stability
  • Three features of good emulsifying proteins

    • ]]>     2020-04-21 15:47:43 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520663956     The use of edible insect proteins in food: jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520666532
  • Functional properties (foaming/emulsion capacity, stability) in different proteins (milk, egg, legumes, insects) 
  • Use of insect proteins in different food products
    • ]]>     2020-04-21 15:48:33 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520666532     Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667014 https://doi.org/10.1016/j.foodhyd.2019.03.007]]> 2020-04-21 15:48:42 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667014 Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667376
  • Main reasons for using plant proteins
  • Annual Plant and Animal food protein sources
  • Definition of Protein Hydrolysis
  • Functionality of Plant Protein Hydrolysates (solubility, water-holding, gelation, foaming, emulsificaiton)
    • ]]>     2020-04-21 15:48:49 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667376     Proteins in Food Processing jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667691 2020-04-21 15:48:55 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667691 Novel proteins, novel amino acids jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667872
    https://www.cell.com/trends/biotechnology/fulltext/S0167-7799(01)01719-X]]>     2020-04-21 15:48:59 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520667872     Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520668138 https://www.sciencedirect.com/science/article/pii/S0268005X18319416]]> 2020-04-21 15:49:04 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520668138 Influence of enzymatic hydrolysis on solubility, interfacial and emulsifying properties (air-water and oil-water interface) of pumpkin (Cucurbita pepo) seed protein isolate (PSPI) jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520680611
  • Reasons for oilseeds beeing valuable protein source in comparison to cereals
  • Problems by Oilseeds
  • Functions of proteins in a diet
  • Definition of Hydrolysis
  • From Punpkin Seed Oil Cake to PSPI and PSPI Hydrolysates
  • Enzymatische Hydrolyse of PSPI with alcalase and pepsin
  • Protein characetristics of PSPI after enzymatic hydrolysis at different pH (3-8) and ionic strength (0-1mol/dm^3 NaCl)
    • ]]>     2020-04-21 15:53:13 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520680611     Sunflower proteins (SP): overview of their physicochemical, structural and functional properties jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520680839
  • Source and Fractions of SP
  • Foam, emulsion and gelling properties of SP
  • Literature overweiv of foaming and emulsion properties 
  • Methods to improve surface-active properties
    • ]]>     2020-04-21 15:53:18 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520680839     Novel Proteins for Food, Pharmaceuticals and Agriculture: Sources, Applications and Advances jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520736595 2020-04-21 16:11:39 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520736595 Novel Protein Foods: Alternative Sources of Protein for Human Consumption jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520793307
  • Fokus liegt hier zwar auf der Ernährungssseite - nicht auf dem technologischen Aspekt, allerdings kann man daraus die Hauptzwecke der Proteinen und Vergleich der Aminosäureprofile zu ermitteln
    • ]]>     2020-04-21 16:31:04 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/520793307     Optimization of Culture Parameters and Novel Strategies to Improve Protein Solubility yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521121167 2020-04-21 18:34:29 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521121167 Technology of Reduced Additive Foods (Animal Proteins, Meat Science) yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521125995 2020-04-21 18:36:26 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521125995 Solubilisation von Membranproteinen yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521128744 2020-04-21 18:37:37 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521128744 Biologie der Pflanzen yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521131687 2020-04-21 18:38:53 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521131687 Chemical Composition and Structure of Meat yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521134535 2020-04-21 18:40:06 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521134535 Soy protein based materials yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521136508 2020-04-21 18:40:54 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521136508 Lipases at Interfaces: Unique Interfacial Properties as GlobularProteins yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521139790 2020-04-21 18:42:16 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521139790 Reconsidering the importance of interfacial properties in foam stability yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521144277 2020-04-21 18:44:13 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521144277 Adsorption Kinetics and Rheological Interfacial Properties ofPlant Proteins at the Oil-Water Interface yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521145534
  • Comparing interfecial properties of wheat proteins (alpha gliadin), pea/soya globulins with those of gelatin by dynamic pendant drop technique
  • Benefits of some plant proteins (Reasons to use)
  • Wichtige Messmethode: Tropfenvolumen-Tensiometer
  • Adsorption kinetics of: different protiens (Equilibrium elasticity, viscoelastic behavior, relaxation time)
    • ]]>     2020-04-21 18:44:46 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521145534     Alternative Sources of Protein forHuman Consumption yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521150244 2020-04-21 18:46:46 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521150244 Some physico-chemical aspects of protein processing in foods. Multicomponent gels yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521166942 2020-04-21 18:54:06 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521166942 Polysaccharide protein interactions yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521167701 2020-04-21 18:54:26 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521167701 Non-covalent interactions between proteins and polysaccharides yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521168514 Sehr spezifisch über Biopolymeren (also außer Proteinen auch Polysaccharide) und Wechselwirkungen zwischen den beiden.]]> 2020-04-21 18:54:47 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/521168514 1. Novel proteins (sources, production/isolation, functionalities) jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524799608 2020-04-23 05:41:22 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524799608 2. Plant vs. animal proteins – differences, similarities jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524807262 2020-04-23 05:48:05 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524807262 3. Destabilisation of foam and emulsion (Wiederholung) jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808272 2020-04-23 05:49:03 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808272 4. Improving protein functionality for stabilizing emulsion and foams (SOYEOP) jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808652 2020-04-23 05:49:27 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808652 5. Vom Rohstoff zur Grenzfläche am Beispiel erklärt (QI) jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808911 2020-04-23 05:49:42 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524808911 Novel Proteins and their Interfacial Properties jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524809790 Rosa-Einträge sind von Anja
    Gelb: Gruppe 4
    Grün: Gruppe 3
    Blau: Gruppe 2
    Die Quellen sind mit dem TU-Login auf der jeweiligen Seite verfügbar (Fenster rechts oben "Login via other Institutions")]]>     2020-04-23 05:50:32 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524809790     Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524821628 Biofilme

    ]]>     2020-04-23 06:00:56 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524821628     Protein Stabilization of Emulsions and Foams jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524822020
  • Emulsion/Foams physical challenges
  • Issues in Emulsion stability (creaming, flocculation, coalescence)
  • Issues in Foams stability (drainage, Ostwald-ripening
  • Attributes of protein to be a good surfactant (emulsion and foams)
  • Improvement of foaming ( e.x. due to partial denaturation ...

    • ]]>     2020-04-23 06:01:19 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/524822020     (Noch) Ohne Kategorie jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/525008829 Am besten nicht mehr als 3 Quellen für jedes Thema benutzen - für Thema 5. reicht auch nur eine Quelle.
    Wir müssen ja nicht alles durchgelesen haben
    Ich würde vorschlagen, die Quellen von Anja durchzublättern und vllt die Verknüpfungen zu aktualisieren]]>     2020-04-23 07:48:04 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/525008829     35 - Plant Protein, Animal Protein, and Protein Quality jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/530824404
  • Evaluations of plant and animal protein quality
  • Amino Acid profiles and requirements
  • Digestibility
  • Limiting amino acids in plant protein sources
    • ]]>     2020-04-26 09:02:49 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/530824404     Comparison of functional properties of edible insects and protein preparations thereof jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/530983159 Solubility. Foaming and Emulsion capacity of proteins from different insects]]> 2020-04-26 11:02:45 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/530983159 Adsorption of protein and the stability of emulsions yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/537232247
  • Factors that affect the stability of emulsions containing proteins
  • Mechanisms of instability
  • Adsorption of proteins and the structure of the interface
  • The kinetics of emulsion destabilization
  • Light scattering as a measuring method
    • ]]>     2020-04-28 18:20:09 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/537232247     Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/545599700
  • Method of receiving chia protein isolates (CPI) from partially defatted chia seeds via isoelectric precipitation at pH = 10 and 12
  • Foaming properties of CPI
  • Emulsifying properties of CPI
  • Protein solubility
  • Behavior at the air-water interface
    • ]]>     2020-05-02 14:09:42 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/545599700     VL aus Instrumenteller Lebensmittelphysik jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/546380481 Folie 20-24: Stabilisierung/Destabilisierung Schaum
    Folie: 34-38: dynamische Tropfenkonturanalyse und Adsorption an der Grenzfläche

    ]]>     2020-05-03 08:07:13 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/546380481     Protein–polysaccharide interactions at fluid interfaces yanayerokhina https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/557908231 2020-05-07 16:18:25 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/557908231 Safety of Novel Protein Sources (Insects,Microalgae, Seaweed, Duckweed, and Rapeseed)and Legislative Aspects for Their Applicationin Food and Feed Production jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561117166
  • Introduction to novel proteins (feed and food production)
  • Description of novel proteins (insects. algae, rapeseed, duckweeds)
  • EU requirements for novel proteins
  • Potenital hazzards of novel proteins
  • Novel food legislation (Kategorien, Voraussetzungen, Gefahren
    • ]]>     2020-05-09 07:47:09 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561117166     Vergleichstabellen (Zusammensetzung) von Pflanzen- und Tierproteinen jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561133806 The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review]]> 2020-05-09 08:08:05 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561133806 Stand 10.05. 11 Uhr jagodaswiacka https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561249162 Um zu bearbeiten, muss nan die Datei herunterladen und später neu Einfügen.  :) 

    ]]>     2020-05-09 10:06:38 UTC https://padlet.com/jagodaswiacka/dxctkxlvuf7riyny/wish/561249162