438
Protein based nanoparticles (PBNs) (cont.)
nanoemulsification, 365
nano-precipitation, 365
nano-spray drying, 368
ultrasonication, 367
whey proteins, 362
Protein efficiency ratio (PER), 225
Protein hydrolysates
amino acid, 339
bioactivity
anti-cancer activity, 346
anti-diabetic activity, 346, 347
anti-hypertensive activity, 344
antioxidant activity, 343
immunomodulatory activity, 345
potential bioactivities, 343
cellular metabolisms, 340
chemical, 341
definition, 340
endogenous proteases, 341
enzymatic, 340–342
food sources, 340
functional properties, 340
nitrogen, 339
physicochemical properties, 340
process–structure–function, 339
protein engineering and immobilization,
370, 371
Proteins
amino acids, 211
cereals, 218–219
classification (see Classification of
proteins)
covalent bonds, 217
emulsifying properties, 222
favorable interactions, 216–217
film forming properties, 222–224
functional properties, 211, 225
gel forming properties, 221
processing, 220
solubility, 220–221
modifications
chemical methods, 224, 225
enzymatic methods, 224, 225
physical methods, 224, 225
processing, 225
non-covalent bonds, 216–217
nutritional properties, 211
structure
primary, 212, 215
quaternary, 214–216
secondary, 213–215
tertiary, 214, 215
Proteolytic enzymes, 236, 321, 322
Provitamin D, 423
Pulsed electric field assisted extraction
(PEF), 149
Q
Quercetin, 356
R
Radical polymerization reaction process, 198
Rapidly digestible starch (RDS), 19
Rapid Visco Analyzer (RVA), 9
Reactive oxygen species (ROS), 343
Renin–angiotensin system (RAS), 344
Resistant starch (RS), 19
amylase-amylopectin interaction, 74
anti-cancerous properties
ACF, 47
biopsy, 48
butyrate, 49
CRC cells, 48
fermentation, 49
study, 48
bacterial fermentation, 74, 75
B-/C-type crystalline polymorph, 66
beneficial bacteria, 74
caloric value, 73
carbohydrate-rich foods, 73
colonic bacteria, 75
definition
digestive enzymes, 43
enzymatic treatments, 43
functional foods, 42, 44
gastrointestinal tract, 42
nutritionists and food industries, 43
physicochemical properties, 42
short chain fatty acids, 42
dietary fiber components, 73
encapsulation, 67
enzymatic digestion, 67
fish oil, 67
food applications, 71
food processing, 66
functional ingredient, 70
gastrointestinal tract, 66
high processing temperatures, 67
hypoglycemic properties (see Diabetes
mellitus (DM))
hypolipidemic properties
ceacal hypertrophy, 52
cholestyramine, 52
Index
Protein based nanoparticles (PBNs) (cont.)
nanoemulsification, 365
nano-precipitation, 365
nano-spray drying, 368
ultrasonication, 367
whey proteins, 362
Protein efficiency ratio (PER), 225
Protein hydrolysates
amino acid, 339
bioactivity
anti-cancer activity, 346
anti-diabetic activity, 346, 347
anti-hypertensive activity, 344
antioxidant activity, 343
immunomodulatory activity, 345
potential bioactivities, 343
cellular metabolisms, 340
chemical, 341
definition, 340
endogenous proteases, 341
enzymatic, 340–342
food sources, 340
functional properties, 340
nitrogen, 339
physicochemical properties, 340
process–structure–function, 339
protein engineering and immobilization,
370, 371
Proteins
amino acids, 211
cereals, 218–219
classification (see Classification of
proteins)
covalent bonds, 217
emulsifying properties, 222
favorable interactions, 216–217
film forming properties, 222–224
functional properties, 211, 225
gel forming properties, 221
processing, 220
solubility, 220–221
modifications
chemical methods, 224, 225
enzymatic methods, 224, 225
physical methods, 224, 225
processing, 225
non-covalent bonds, 216–217
nutritional properties, 211
structure
primary, 212, 215
quaternary, 214–216
secondary, 213–215
tertiary, 214, 215
Proteolytic enzymes, 236, 321, 322
Provitamin D, 423
Pulsed electric field assisted extraction
(PEF), 149
Q
Quercetin, 356
R
Radical polymerization reaction process, 198
Rapidly digestible starch (RDS), 19
Rapid Visco Analyzer (RVA), 9
Reactive oxygen species (ROS), 343
Renin–angiotensin system (RAS), 344
Resistant starch (RS), 19
amylase-amylopectin interaction, 74
anti-cancerous properties
ACF, 47
biopsy, 48
butyrate, 49
CRC cells, 48
fermentation, 49
study, 48
bacterial fermentation, 74, 75
B-/C-type crystalline polymorph, 66
beneficial bacteria, 74
caloric value, 73
carbohydrate-rich foods, 73
colonic bacteria, 75
definition
digestive enzymes, 43
enzymatic treatments, 43
functional foods, 42, 44
gastrointestinal tract, 42
nutritionists and food industries, 43
physicochemical properties, 42
short chain fatty acids, 42
dietary fiber components, 73
encapsulation, 67
enzymatic digestion, 67
fish oil, 67
food applications, 71
food processing, 66
functional ingredient, 70
gastrointestinal tract, 66
high processing temperatures, 67
hypoglycemic properties (see Diabetes
mellitus (DM))
hypolipidemic properties
ceacal hypertrophy, 52
cholestyramine, 52
Index