Papers by sahul hameed rajamohamed
Boye/Allergen Management, 2010
... two disulfide bridges and one free cysteine, which are responsible for its physico-chemicalpr... more ... two disulfide bridges and one free cysteine, which are responsible for its physico-chemicalproperties as well ... of the conformation of the mol-ecule had little or no effect on its ... conjugating proteins with sugars through the Maillard reaction; this alters the functional properties of the ...
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Food and Bioprocess Technology, 2010
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... The authors suggested that occurrence of irreversible alterations in protein structure at hig... more ... The authors suggested that occurrence of irreversible alterations in protein structure at higher tempera-ture (eg, Maillard reaction) may have caused chemical modifications, which increased the allergenicity of peanuts during roasting. Maleki et al. ...
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Plant Foods for Human Nutrition, 2013
Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet ... more Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal treatment on its digestibility; raw, roasted or boiled flours prepared from three different varieties of glabrous canaryseed were subjected to in vitro gastrointestinal digestion conditions and the effect on protein electrophoretic profiles was examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Roasting was done by dry-heat in an oven at 176 °C for 12 min whereas boiling was done in water at 98 °C for 12 min. SDS-PAGE showed approximately twenty-five protein bands in the undigested raw flour with molecular masses (MM) ranging from <14 kDa to >97 kDa. The dominant proteins had low MM, between the ranges of ~57 to 12 kDa. Roasting markedly altered the protein electrophoretic profile with the appearance of large molecular weight aggregates. Canaryseed proteins were more easily digested after thermal treatment and under sequential gastric-duodenal conditions than under gastric or duodenal conditions alone. Furthermore, roasting appeared to have a greater impact on in vitro protein digestibility than boiling.
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Allergen Management in …, 2010
... The main reason for the lower bioavailability of minerals in soybean is due to the high conte... more ... The main reason for the lower bioavailability of minerals in soybean is due to the high content of antinutritional factors such as phytate ... a texture, flavor, and taste that is similar to peanut butter and is frequently suggested as an alternative to peanut butter. ... 13.5.1.2.1. Soybean Oil. ...
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Papers by sahul hameed rajamohamed