Food Science Commons^™

Protein Extraction And Purification By Differential Solubilization, Barry J. Ryan, Gemma K. Kinsella, Gary T. Henehan

Books/Book Chapters/ Proceedings

The preparation of purified soluble proteins for biochemical studies is essential and the solubility of a protein of interest in various media is central to this process. Selectively altering the solubility of a protein is a rapid and economical step in protein purification and is based on exploiting the inherent physicochemical properties of a polypeptide. Precipitation of proteins, released from cells upon lysis, is often used to concentrate a protein of interest before further purification steps (e.g., ion exchange chromatography, size exclusion chromatography etc).

Recombinant proteins may be expressed in host cells as insoluble inclusion bodies due to various influences …

Integration Of Technology In The Chemistry Classroom And Laboratory, Barry J. Ryan

Books/Book Chapters/ Proceedings

The role of technology in the chemistry classroom and laboratory continues to evolve, with mainstream applications such as pre-lecture/laboratory resources being supplemented by technological innovations such as immersive reality. Although the range is vast, care must be taken to select appropriate and pedagogically aligned technologies to enable learning.

In this chapter a model for the appropriate selection and application of technology enabled learning in chemistry is developed and explored in the context of two case-studies. This model, LEAPTech, is based on ten years of personal experience, informed by evidence and underpinned by the scholarly literature. This model will serve as …

Avoiding Proteolysis During Protein Purification, Barry J. Ryan, Gary T. Henehan

Books/Book Chapters/ Proceedings

All cells contain proteases which hydrolyze the peptide bonds between amino acids in a protein backbone. Typically, proteases are prevented from nonspecific proteolysis by regulation and by their physical separation into different subcellular compartments; however, this segregation is not retained during cell lysis, which is the initial step in any protein isolation procedure. Prevention of proteolysis during protein purification often takes the form of a two-pronged approach; firstly inhibition of proteolysis in situ, followed by the early separation of the protease from the protein of interest via chromatographical purification. Protease inhibitors are routinely used to limit the effect of the …

Differential Precipitation And Solubilisation Of Proteins, Barry J. Ryan, Gemma K. Kinsella

Books/Book Chapters/ Proceedings

Differential protein precipitation is a rapid and economical step in protein purification and is based on exploiting the inherent physicochemical properties of the polypeptide. Precipitation of recombinant proteins, lysed from the host cell, is commonly used to concentrate the protein of choice before further polishing steps with more selective purification columns (e.g., His-Tag, Size Exclusion, etc.). Recombinant proteins can also precipitate naturally as inclusion bodies due to various influences during overexpression in the host cell. Although this phenomenon permits easier initial separation from native proteins, these inclusion bodies must carefully be differentially solubilized so as to reform functional, correctly folded …

Seaweed Carotenoid Fucoxanthin As Functional Food., Nissreen Abu-Ghannam, Emer Shannon

Books/Book Chapters/ Proceedings

Fucoxanthin is a bioactive compound found in one of the most prolific and sustainable organisms on the planet, alga. Its efficacy and potential in terms of health applications have been widely reported in clinical studies. Technical modifications, such as encapsulation, and sensory trials must be undertaken before fucoxanthin can be successfully utilised as a functional food ingredient. Factors to consider include solubility in the food matrix, organoleptic effects, stability, preservation against oxidation, consumer acceptability, bioavailability, and toxicity risk. Possible solutions may include the development of more efficient and greener extraction technologies, which require shorter extraction times and less solvent, and …

Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal

Books/Book Chapters/ Proceedings

No abstract provided.

Enzymes In Processing Of Functional Foods Ingredients And Nutraceuticals, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal

Books/Book Chapters/ Proceedings

Functional foods are nutriments consumed to cover the nutritional needs that cannot be met by a normal diet alone. Consumption of functional foods has proven to have physiological benefits such as reduced risk of certain chronic diseases, thus differentiating them from conventional foods. Several health benefits have been reported to be associated with the consumption of nutraceuticals and functional foods. Many natural sources have been successfully implemented in imparting additional health benefits and preventing the onset of chronic diseases related to aging, faulty genetics, or lifestyle. Functional foods can basically be categorised into different groups based on their nature and …

Innovations In Packaging Of Fermented Food Products, Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández

Books/Book Chapters/ Proceedings

Food packaging is designed to contain and protect foods, to provide required information about the food and to make food handling convenient from distribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Major current and future challenges to fast-moving consumer goods packaging include legislation, global markets, longer shelf life, convenience, safer and healthier food, environmental concerns, authenticity and food waste (Kerry, 2014). This background offers a …

Enzymes In Synthesis Of Novel Functional Food Ingredients, Amit Jaiswal, Samriti Sharma

Books/Book Chapters/ Proceedings

No abstract provided.

Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal

Books/Book Chapters/ Proceedings

Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either …

Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari

Books/Book Chapters/ Proceedings

Scientists are currently investigating micro-robotics in the medical field with a potential to provide better medical technology in the near future. When it comes to the food industry, the use of robots has been traditionally limited to picking and palletization. Today, however, robots are used in material handling and secondary or tertiary packing. Recent developments with faster computers and sophisticated sensors have made it possible to use robotics in the meat processing sectors, where their application has reduced processing costs, occupational injuries, improved efficiency and hygiene associated with meat products. Compared to other industries, the working environment in the meat …

Blanching As A Treatment Process: Effect On Polyphenols And Antioxidant Capacity Of Cabbage, Nissreen Abu-Ghannam, Amit Jaiswal

Books/Book Chapters/ Proceedings

Cabbage is considered an excellent source ofpolyphenolswith substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resultingwithin the first few minutes. Blanching time, water to cabbage ratio and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of a lesssignificance particularlywithin …

Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria

Books/Book Chapters/ Proceedings

The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional.

Modelling The Effects Of Natural Antimicrobials As Food Preservatives, Amit Jaiswal, Swarna Jaiswal

Books/Book Chapters/ Proceedings

A predictive food microbiological model is a mathematical representation of mechanisms that describes the growth, survival, inactivation or biochemical process of an organism and are used in the food industry to predict food pathogen growth and to help in the evaluation of food safety. Furthermore, it reduces the number of expensive and time-consuming experiments; however, adequate statistical analysis is a crucial step during all phases of model development and validation. Therefore, the present chapter is focused on the basic concept of mathematical modelling which can be applied to estimate the effects of natural antimicrobials as food preservatives. Initial section discusses …

Seaweed-Based Functional Foods, Nissreen Abu-Ghannam, Sabrina Cox

Books/Book Chapters/ Proceedings

Functional foods are foods that provide health benefits in addition to basic nutrition. They are categorized through identification, characterization, and evaluation of the health-promoting properties they present. New high-value nutrition and wellness products, manufactured by reformulation of existing products through development of nutraceutical or functional foods, present an exciting opportunity for the food industry worldwide. Many bioactive constituents to which a beneficial physiological function has been directly or indirectly attributed, originating mainly from plant extracts, have been incorporated in already existing food products or have been commercialized in the form of pharmaceutical products such as pills, capsules, solutions, and gels …

Recent Advances In The Application Of Non Thermal Methods For The Prevention Of Salmonella In Foods, Shilpi Gupta, Nissreen Abu-Ghannam

Books/Book Chapters/ Proceedings

Food-borne illness as a result of consumption of foods contaminated with pathogenic bacteria is a world-wide concern. The presence and subsequent growth of micro-organisms in food in addition to improper storage not only results in spoilage but also in a reduction of food quality. The microbiological safety in ready to eat products is a cause of big concern not only for the consumers and food industries but also for the regulatory agencies. The number of documented outbreaks of foodborne diseases has increased in the last decade with Salmonella spp., Listeria monocytogenes and Escherichia coli being responsible for the largest number …

Avoiding Proteolysis During Protein Chromatography., Barry Ryan

Books/Book Chapters/ Proceedings

All cells contain proteases which effect catalytic hydrolysis of the peptide bond between amino acids in the protein backbone. Typically, proteinases are prevented from non-specific proteolysis by regulation and physical separation into different sub-cellular compartments; however, this segregation is not retained during cell lysis to release a protein of interest. Prevention of proteolysis during protein purification often takes the form of a two-pronged approach; firstly inhibition of proteolysis in situ, followed by the separation of the protease from the protein of interest via chromatographical purification. Proteinase inhibitors are routinely used to limit the effect of the proteinases before they are …

Differential Precipitation And Solubilization Of Proteins., Barry Ryan

Books/Book Chapters/ Proceedings

Differential protein precipitation is a rapid and economical step in protein purification and is based on exploiting the inherent physico-chemical properties of the polypeptide. Precipitation of recombinant proteins, lysed from the host cell, is commonly used to concentrate the protein of choice before further polishing steps with more selective purification columns (e.g. His-Tag, Size Exclusion etc.). Recombinant proteins can also precipitate naturally as inclusion bodies due to various influences during over-expression in the host cell. Although this phenomenon permits easier initial separation from native proteins, these inclusion bodies must carefully be differentially solubilised so as to reform functional, correctly folded …