Search Results - "Lantto, Raija"

Tyrosinase-catalyzed grafting of sericin peptides onto chitosan and production of protein–polysaccharide bioconjugates by Anghileri, Anna, Lantto, Raija, Kruus, Kristiina, Arosio, Cristina, Freddi, Giuliano

“…The capability of Agaricus bisporus tyrosinase to catalyze the oxidation of tyrosine residues of silk sericin was studied under homogeneous reaction…”
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Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase by Ercili-Cura, Dilek, Lille, Martina, Legland, David, Gaucel, Sébastien, Poutanen, Kaisa, Partanen, Riitta, Lantto, Raija

“…Water retention in transglutaminase (TG)-treated acid milk gels was studied and linked with the gel formation dynamics. Heat-treated skim milk with and without…”
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Digestibility and allergenicity assessment of enzymatically crosslinked β-casein by Stanic, Dragana, Monogioudi, Evanthia, Dilek, Ercili, Radosavljevic, Jelena, Atanaskovic-Markovic, Marina, Vuckovic, Olga, Raija, Lantto, Mattinen, Maija, Buchert, Johanna, Cirkovic Velickovic, Tanja

“…Crosslinking enzymes are frequently used in bioprocessing of dairy products. The aim of this study was to examine the effects of enzymatic crosslinking on IgE…”
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Crosslinking food proteins for improved functionality by Buchert, Johanna, Ercili Cura, Dilek, Ma, Hairan, Gasparetti, Chiara, Monogioudi, Evanthia, Faccio, Greta, Mattinen, Maija, Boer, Harry, Partanen, Riitta, Selinheimo, Emilia, Lantto, Raija, Kruus, Kristiina

“…Different possibilities for protein crosslinking are examined in this review, with special emphasis on enzymatic crosslinking and its impact on food structure…”
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Impact of Particle Size Reduction and Carbohydrate-Hydrolyzing Enzyme Treatment on Protein Recovery from Rapeseed (Brassica rapa L.) Press Cake by Rommi, Katariina, Holopainen, Ulla, Pohjola, Sari, Hakala, Terhi K, Lantto, Raija, Poutanen, Kaisa, Nordlund, Emilia

“…The aims were to assess how particle size reduction and carbohydrate-hydrolyzing enzyme treatment influence protein recovery from rapeseed cold-pressed cake…”
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Oxidation of peptides and proteins by Trichoderma reesei and Agaricus bisporus tyrosinases by Mattinen, Maija-Liisa, Lantto, Raija, Selinheimo, Emilia, Kruus, Kristiina, Buchert, Johanna

“…The capability of a novel tyrosinase from Trichoderma reesei (TrTyr) to catalyse the oxidation and oxidative cross-linking of l-tyrosine ( l-Y) and tyrosine…”
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Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams by Partanen, Riitta, Paananen, Arja, Forssell, Pirkko, Linder, Markus B., Lille, Martina, Buchert, Johanna, Lantto, Raija

“…The effect of transglutaminase (TG)-induced cross-linking on interfacial rheology and foam stability was investigated in sodium caseinate systems. Higher…”
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Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels by Lantto, Raija, Puolanne, Eero, Katina, Kati, Niemistö, Markku, Buchert, Johanna, Autio, Karin

“…The effects of laccase and transglutaminase (TG) on the firmness and weight loss of cooked chicken meat homogenate gels were investigated at laboratory scale…”
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Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus) by Nisov, Anni, Kakko, Tanja, Alakomi, Hanna-Leena, Lantto, Raija, Honkapää, Kaisu

“…•Highest mass yield was obtained by alkaline extraction.•Highest protein content was obtained by enzymatic extraction.•Enzymatically extracted proteins showed…”
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Effect of Enzyme-Aided Cell Wall Disintegration on Protein Extractability from Intact and Dehulled Rapeseed (Brassica rapa L. and Brassica napus L.) Press Cakes by Rommi, Katariina, Hakala, Terhi K, Holopainen, Ulla, Nordlund, Emilia, Poutanen, Kaisa, Lantto, Raija

“…Cell-wall- and pectin-degrading enzyme preparations were used to enhance extractability of proteins from rapeseed press cake. Rapeseed press cakes from cold…”
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Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta by Rosa-Sibakov, Natalia, Heiniö, Raija-Liisa, Cassan, Denis, Holopainen-Mantila, Ulla, Micard, Valérie, Lantto, Raija, Sozer, Nesli

“…This work evaluated the effects of processing faba bean flour on textural, structural and sensory properties of gluten-free pasta. Pasta was prepared using…”
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The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.) by Juvonen, Riikka, Honkapää, Kaisu, Maina, Ndegwa H., Shi, Qiao, Viljanen, Kaarina, Maaheimo, Hannu, Virkki, Liisa, Tenkanen, Maija, Lantto, Raija

“…Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This…”
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Green process to regenerate keratin from feathers with an aqueous deep eutectic solvent by Nuutinen, Emmi-Maria, Willberg-Keyriläinen, Pia, Virtanen, Tommi, Mija, Alice, Kuutti, Lauri, Lantto, Raija, Jääskeläinen, Anna-Stiina

“…Poultry feathers, a source of keratin, are a significant side stream from the food industry, for which valorization is essential considering the circular…”
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Characterization of feather-degrading bacterial populations from birds’ nests – Potential strains for biomass production for animal feed by Saarela, Maria, Berlin, Mia, Nygren, Heli, Lahtinen, Panu, Honkapää, Kaisu, Lantto, Raija, Maukonen, Johanna

“…Feather degrading bacteria from birds’ nests were characterized to find safe bacterial strains that could be utilized to convert feathers into soluble form and…”
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Impact of Total Solid Content and Extraction pH on Enzyme-Aided Recovery of Protein from Defatted Rapeseed (Brassica rapa L.) Press Cake and Physicochemical Properties of the Protein Fractions by Rommi, Katariina, Ercili-Cura, Dilek, Hakala, Terhi K., Nordlund, Emilia, Poutanen, Kaisa, Lantto, Raija

“…Pectinase treatment was used to facilitate protein recovery from defatted rapeseed (Brassica rapa) cold-pressing residue in water-lean conditions and without…”
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Potato peeling costreams as raw materials for biopolymer film preparation by Rommi, Katariina, Rahikainen, Jenni, Vartiainen, Jari, Holopainen, Ulla, Lahtinen, Panu, Honkapää, Kaisu, Lantto, Raija

“…ABSTRACT Potato peel mass is a costream produced in large quantities by the food industry. Its availability and the presence of starch (46%), pectin, and…”
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Ductile keratin films from deep eutectic solvent-fractionated feathers by Nuutinen, Emmi-Maria, Virtanen, Tommi, Lantto, Raija, Vähä-Nissi, Mika, Jääskeläinen, Anna-Stiina

“…Feathers, an industrial by-product, are a valuable source of keratin that could be used, for example, in the preparation of films for biomedical and packaging…”
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Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasound by Stanic-Vucinic, Dragana, Stojadinovic, Marija, Atanaskovic-Markovic, Marina, Ognjenovic, Jana, Grönlund, Hans, van Hage, Marianne, Lantto, Raija, Sancho, Ana I., Velickovic, Tanja Cirkovic

“…Scope The aim of this work was to investigate the effects of high‐intensity ultrasound (sonication), on the structure and allergenicity of the major cow's milk…”
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Comparison of pretreatments and cost-optimization of enzymatic hydrolysis for production of single cell protein from grass silage fibre by Pihlajaniemi, Ville, Ellilä, Simo, Poikkimäki, Sakari, Nappa, Marja, Rinne, Marketta, Lantto, Raija, Siika-aho, Matti

“…Grass silage is a promising biorefinery feedstock with surplus production potential, providing a source of readily soluble protein and lignocellulosic fibre…”
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints by Ercili-Cura, Dilek, Partanen, Riitta, Husband, Fiona, Ridout, Mike, Macierzanka, Adam, Lille, Martina, Boer, Harry, Lantto, Raija, Buchert, Johanna, Mackie, Alan R.

“…Effective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for…”
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