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Articles by Jauricque Ursulla Kongo-Dia-Moukala
Total Records ( 2 ) for Jauricque Ursulla Kongo-Dia-Moukala
  Jauricque Ursulla Kongo-Dia-Moukala and Hui Zhang
  A number of operating parameters including temperature, pH, solvent/flour ratio and time influence the yield of protein during extraction. In order to effectively identify the good combinations of the extraction conditions, Response Surface Methodology (RSM) was employed to determine optimum conditions for extraction of protein from defatted corn. The coefficient of determination (0.9789) was good for the second-order model. Protein extraction from defatted corn was mainly affected by pH and solvent/flour ratio. From RSM-generated model, the optimum extraction conditions were 54°C, 11.55, 1:18 and 33 min for temperature, pH, solvent/flour ratio and time, respectively. Under these conditions, the experimental protein content was 69.25 mg mL-1 which agreed closely with the predicted value 71.23 mg mL-1. To ensure that the protein extract could be utilized for food application, some functional properties such as water holding capacity, oil holding capacity, emulsifying capacity, foaming capacity and foaming stability were evaluated. Defatted corn protein had a good water holding and foaming capacity. Thus, it can be used in food formulation systems.
  Jauricque Ursulla Kongo-Dia-Moukala , John Nsor-Atindana and Hui Zhang
  Enzymatic hydrolysis of plant protein is used as a source of bioactive peptides. In the present study, defatted corn protein was treated with Flavourzyme to produce hydrolysate with hypocholesterolemic activity for potential application in functional food. Defatted corn protein was prepared by an alkaline method and used as a substrate for enzyme hydrolysis. The derived hydrolysate was assessed for their hypocholesterolemic activity in different in vitro assay systems, including cholesterol micellar solubility inhibition and bile acids binding capacities. The bile acids used were: sodium glycocholate, sodium cholate and sodium deoxycholate. To know much about the defatted corn hydrolysate, the solubility, hydrophobicity and effect of amino acids content of hydrolysate on hypocholesterolemic activity were investigated. Hydrolysis with Flavourzyme for 90 min yielded a DH of 12.25%. The results showed that defatted corn hydrolysate had effective hypocholesterolemic activity. Hydrolysate had 67.42, 19.01, 9.99 and 86.90% of cholesterol micellar solubility inhibition, sodium glycocholate, sodium cholate and sodium deoxycholate, respectively. The amino acid analysis revealed that the predominant hydrophobic amino acids residue were Leucine, Valine, Alanine, Proline, Glycin and Phenylalanine. This result suggested that defatted corn protein hydrolysate could exhibit a hypocholesterolemic activity.
 
 
 
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