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Evaluation of the effect of thermal and electrical food processing methods on almond protein structure using molecular modeling and in-vitro digestibility

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dc.contributor.advisor Singh, Ashutosh
dc.contributor.author Mohammed, Owaisuddin Fahad
dc.date.accessioned 2019-05-16T18:43:14Z
dc.date.copyright 2019-05
dc.date.created 2019-04-24
dc.date.issued 2019-05-16
dc.identifier.uri http://hdl.handle.net/10214/16137
dc.description.abstract Almonds (tree nut) have been an essential part of human diet. Regardless of their health benefits, proteins present in almonds are capable of triggering an immune response in the human body termed as allergy. Health Canada lists almond under top priority allergens due to its functionality in human body. As secondary structure of a protein dictates its functionality; in this study, almond milk was subjected to thermal (hot-water bath) and electrical (microwave) treatments at temperatures of 50, 75 and 100°C for 10, 20, 30 minutes and 5, 7 and 10 minutes respectively. The changes in secondary structure of the almond protein were analyzed using ATR-FTIR and its digestibility was assessed using in-vitro protein digestion by different enzymes. Variations in the secondary structures were observed in both thermal and electrical treatments, where temperature and electric field intensity both played a significant role. These variations were further confirmed through molecular modeling. en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ *
dc.subject Food Allergen en_US
dc.subject In-virtro protein digestibility en_US
dc.subject Molecular modelling en_US
dc.subject Secondary structure of proteins en_US
dc.subject FTIR en_US
dc.subject Allergy en_US
dc.subject Almond milk en_US
dc.title Evaluation of the effect of thermal and electrical food processing methods on almond protein structure using molecular modeling and in-vitro digestibility en_US
dc.type Thesis en_US
dc.degree.programme Engineering en_US
dc.degree.name Master of Applied Science en_US
dc.degree.department School of Engineering en_US
dc.description.embargo 2020-04-24


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Attribution-NonCommercial-NoDerivatives 4.0 International Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International