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Kim GH, Chin KB. Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages. Food Sci Anim Resour 2024; 44:586-606. [PMID: 38765284 PMCID: PMC11097017 DOI: 10.5851/kosfa.2024.e2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 05/22/2024] Open
Abstract
The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.
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Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
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Münch K, Stoyanov S, Schroën K, Berton-Carabin C. Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts. ACS FOOD SCIENCE & TECHNOLOGY 2024; 4:926-934. [PMID: 38660053 PMCID: PMC11036399 DOI: 10.1021/acsfoodscitech.3c00691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 03/06/2024] [Accepted: 03/06/2024] [Indexed: 04/26/2024]
Abstract
Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy protein isolates contained higher concentrations of phenolic compounds and metals (iron and copper) but lower mineral and ash contents than those of soy protein concentrate and pea protein isolate. Correlating the composition to oxidation in emulsions highlighted the significant role of non-protein components, alongside the protein's oxidative state. These findings are relevant for the use of alternative proteins in food formulation, a practice often promoted as sustainable yet that may come with repercussions for oxidative stability.
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Affiliation(s)
- Katharina Münch
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Simeon Stoyanov
- Laboratory
of Physical Chemistry and Soft Matter, Wageningen
University & Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- Singapore
Institute of Technology, 10 Dover Drive, 138683 Singapore, Singapore
| | - Karin Schroën
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Claire Berton-Carabin
- Laboratory
of Food Process Engineering, Wageningen
University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- INRAE,
UR BIA, 44300 Nantes, France
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Olsmats E, Rennie AR. Pea protein [Pisum sativum] as stabilizer for oil/water emulsions. Adv Colloid Interface Sci 2024; 326:103123. [PMID: 38502971 DOI: 10.1016/j.cis.2024.103123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 03/04/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
A map of stability for various water/oil/pea protein compositions has been plotted from the numerous reported results. Two clear regions of stability were identified. High internal oil phase emulsions with 70-80%, v/v oil content stabilized by total pea protein concentration <2.5%, w/v showed stability. Low oil content of 10-30%, v/v for a range of total pea protein concentrations >0.5%, w/v have also been identified as stable. Intermediate oil content and pea protein concentrations >4% w/v are unexplored regions and are likely to be areas of fruitful future research. The wide range of stability suggests that different stabilization mechanisms could be important for different compositions and careful consideration has to be taken to avoid oversimplification. Both stabilization with particles, i.e. Pickering emulsions, and protein unfolding have been suggested as mechanisms. The diverse way of describing stability makes it difficult to intercompare results in different studies. A summary of different oil types used have been presented and several properties such as dynamic viscosity, density, the dielectric constant and interfacial tension have been summarized for common vegetable oils. The type of vegetable oil and emulsion preparation techniques were seen to have rather little effect on emulsion stability. However, the different extraction methods and processing of the pea material had more effect, which could be attributed to changing composition of different proteins and to the states of aggregation and denaturing. Careful consideration has to be taken in the choice of extraction method and an increased understanding of what contributes to the stability is desirable for further progress in research and eventual product formulation.
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Affiliation(s)
- Eleonora Olsmats
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
| | - Adrian R Rennie
- Macromolecular Chemistry, Department of Chemistry - Ångström, Uppsala University, Box 538, 75121 Uppsala, Sweden.
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Kim GH, Chin KB. Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38520300 DOI: 10.1002/jsfa.13484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 02/22/2024] [Accepted: 03/12/2024] [Indexed: 03/25/2024]
Abstract
BACKGROUND This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model sausages (LFMSs). RESULTS Pork MPGs with 5 or 10 g kg-1 FBPI had higher cooking yield, gel strength, and viscosity than controls. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg-1 FBPI were lower than those of controls and showed similar results to those with 15 g kg-1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of controls. CONCLUSION The addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water-holding capacity and textural properties. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Geon Ho Kim
- Department of Animal Science, Chonnam National University, Gwangju, South Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National University, Gwangju, South Korea
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Amat T, Assifaoui A, Schmitt C, Saurel R. Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium. Crit Rev Food Sci Nutr 2023; 63:12036-12058. [PMID: 35852135 DOI: 10.1080/10408398.2022.2098247] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly, recent consumer trends are promoting pea and faba bean as alternatives to soybean. Both are rich in protein and a good source of essential nutrients and minerals (calcium). However, these advantages can be partially impaired due to their high phytic acid content. This natural polyphosphate is a major antinutrient in plant-based foods, as it can bind minerals (particularly calcium) and proteins, thereby reducing their digestibility and subsequent bioavailability. Indeed, complexes formed are insoluble and limiting the absorption of nutrients, thus lowering the nutritional value of pulses. To understand and overcome these issues, the present review will refine specific mechanisms involved in assemblies between these three essential compounds in legumes as soluble/insoluble binary or ternary complexes. Molecular interactions are influenced by the environmental medium including pH, ionic strength and molar concentrations modulating the stability of these complexes during protein extraction. Protein/phytic acid/calcium complexes stability is of high relevance for food processing affecting not only structure but also functional and nutritional properties of proteins in legume-based foods.
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Affiliation(s)
- Tiffany Amat
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Ali Assifaoui
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Rémi Saurel
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
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Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
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Dayakar B, Xavier M, Ngasotter S, Dhanabalan V, Porayil L, Balange AK, Nayak BB. Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-30232-1. [PMID: 37831258 DOI: 10.1007/s11356-023-30232-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Accepted: 09/28/2023] [Indexed: 10/14/2023]
Abstract
The study aimed to develop an effective and eco-friendly enzymatic process to extract carotenoproteins from shrimp waste. The optimization of enzymatic hydrolysis conditions to maximize the degree of deproteinization (DDP) of carotenoprotein from shrimp head waste (SHW) and shrimp shell waste (SSW) was conducted separately using the Box-Behnken design of response surface methodology (RSM). To achieve a maximum DDP of 92.32% for SSW and 96.72% for SHW, the optimal hydrolysis conditions were determined as follows: temperature (SSW: 53.13 °C; SHW: 45.90 °C), pH (SSW: 7.13; SHW: 6.78), time (SSW: 90 min; SHW: 61.18 min), and enzyme/substrate ratio (SSW: 2 g/100 g; SHW: 1.18 g/100 g). The carotenoprotein effluent obtained was subjected to spray drying and subsequently assessed for color, nutritional, and functional characteristics. The carotenoprotein from shrimp shell (CpSS) contained a higher essential amino acid score than carotenoprotein from shrimp head (CpSH). CpSS had a higher whiteness index of 82.05, while CpSH had 64.04. Both CpSS and CpSH showed good functional properties viz solubility, emulsion, and foaming properties. The maximum solubility of CpSH and CpSS was determined to be 92.94% and 96.48% at pH 10.0, respectively. The highest emulsion capacity (CpSH: 81.33%, CpSS: 70.13%) and stability (CpSH: 57.06%, CpSS: 63.05%) were observed at 3% carotenoprotein concentration. Similarly, the highest values of foaming capacity (CpSH: 27.66%, CpSS: 105.5%) and stability (CpSH: 23.83%, CpSS: 105.33%) were also found at the same 3% carotenoprotein concentration. In conclusion, the carotenoproteins obtained from shrimp waste showed favorable attributes in terms of color, amino acid composition, and functional properties. These findings strongly suggest the potential applicability of CpSS and CpSH as valuable resources in various domains. CpSS, with its higher whiteness index, greater amino acid content, and superior functional characteristics, may find suitability as functional ingredients in human food products. Conversely, CpSH could be considered for incorporation into animal feed formulations.
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Affiliation(s)
- Bandela Dayakar
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Martin Xavier
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Vignaesh Dhanabalan
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | - Layana Porayil
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
| | | | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
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Lubisi MW, Baloyi JJ, Fushai F. Nutrient digestibility and nitrogen balance in different pig breeds fed raw, sprouted, or roasted (Vigna unguiculata) diets. Trop Anim Health Prod 2023; 55:334. [PMID: 37768421 PMCID: PMC10539186 DOI: 10.1007/s11250-023-03742-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
The study examined effects of feeding iso-nutrient (150 g CP, 17.3 MJ ME kg-1) raw (RCP), sprouted (SPC), or roasted (RSCP) cowpea diets to Windsnyer (W), Large White (LW) × Landrace (LR), and the 3-way crossbred (W × LW × LR) growing pigs. Diet dry matter (DM) digestibility was estimated using standard, 3-step (gastric, small intestines, colon) in vitro digestion. Dietary in vivo nutrient digestibility and nitrogen balance were evaluated using 3 weaned pigs of each genotype. Pigs were housed in individual metabolic cages. The diets were assigned to pigs in a 3 × 3 change-over factorial experiment within three balanced, 3 × 3 Latin squares. Feeding periods consisted of 7 days adaption + 5 days' measurement of feed intake, and the total faecal and urine excretions. The SPC diet increased step 3 in vitro DM digestibility compared to RSCP (P < 0.05). Metabolic size-scaled feed consumption was higher on the RCP compared to the RSCP diet (P < 0.05). Cowpea processing reduced apparent DM and ash digestibility (P < 0.05). LW × LR pigs exhibited lower digestibility of ash and acid detergent fiber (ADF) compared to 3-way crossbred pigs (P < 0.05). Significant genotype-diet interactions were observed for nitrogen intake (P < 0.0001), digestible nitrogen (P = 0.043), urinary nitrogen output (P < 0.0001), faecal nitrogen output (P < 0.0001), total nitrogen excretion (P < 0.0001), and nitrogen retention (P < 0.001). The biological value of feed protein was higher for W pigs than 3-way crossbred pigs (P < 0.05). Genotype-diet interactions suggested unique digestive and, or metabolic adaptive traits in the utilization of the differently processed cowpeas, which need further investigation.
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Affiliation(s)
- M W Lubisi
- Department of Animal Science, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa
| | - J J Baloyi
- Department of Animal Science, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa
| | - F Fushai
- Department of Animal Science, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa.
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Zhang X, Tang Y, Cheng H, Zhang J, Zhang S. Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus. Int J Biol Macromol 2023; 245:125375. [PMID: 37321439 DOI: 10.1016/j.ijbiomac.2023.125375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/07/2023] [Accepted: 06/12/2023] [Indexed: 06/17/2023]
Abstract
We present the structure, biological activity, peptide composition, and emulsifying properties of pea protein isolate (PPI) after hydrolysis by cell envelope proteinase (CEP) from Lactobacillus delbrueckii subsp. bulgaricus. Hydrolysis resulted in the unfolding of the PPI structure, characterized by an increase in fluorescence and UV absorption, which was related to thermal stability as demonstrated by a significant increase in ΔH and the thermal denaturation temperature (from 77.25 ± 0.05 to 84.45 ± 0.04 °C). The hydrophobic amino acid of PPI significantly increased from 218.26 ± 0.04 to 620.77 ± 0.04 followed by 557.18 ± 0.05 mg/100 g, which was related to their emulsifying properties, with the maximum emulsifying activity index (88.62 ± 0.83 m2/g, after 6 h hydrolysis) and emulsifying stability index (130.77 ± 1.12 min, after 2 h hydrolysis). Further, the results of LC-MS/MS analysis demonstrated that the CEP tended to hydrolyze peptides with an N-terminus dominated by Ser and a C-terminus dominated by Leu, which enhanced the biological activity of pea protein hydrolysates, as supported by their relatively high antioxidant (ABTS+ and DPPH radical scavenging rates were 82.31 ± 0.32% and 88.95 ± 0.31%) and ACE inhibitory (83.56 ± 1.70%) activities after 6 h of hydrolysis. 15 peptide sequences (score > 0.5) possessed both antioxidant and ACE inhibitory activity potential according to the BIOPEP database. This study provides theoretical guidance for the development of CEP-hydrolyzed peptides with antioxidant and ACE inhibitory activity that can be used as emulsifiers in functional foods.
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Affiliation(s)
- Xiaoying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, University of Massachusetts, Amherst, MA 01003, United States
| | - Yuqing Tang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hong Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - JingJing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11228-11238. [PMID: 37433201 PMCID: PMC10375591 DOI: 10.1021/acs.jafc.3c01589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 05/24/2023] [Accepted: 06/15/2023] [Indexed: 07/13/2023]
Abstract
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d3,2) vs protein concentration (Cp)) at pH 7.0 was investigated using a purified pea legumin (PLFsol) and pea vicilin fraction (PVFsol). Despite a different Γmax,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLFsol and PVFsol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLFsol and PVFsol were less efficient than whey protein isolate (WPIsol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d3,2 versus Cp of the pea protein samples well.
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Affiliation(s)
- Maud G J Meijers
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marcel B J Meinders
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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Dang Y, Ren J, Guo Y, Yang Q, Liang J, Li R, Zhang R, Yang P, Gao X, Du SK. Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China. Food Chem X 2023; 18:100689. [PMID: 37151211 PMCID: PMC10154771 DOI: 10.1016/j.fochx.2023.100689] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/09/2023] Open
Abstract
The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02-76.63℃ and 91.94-94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90-33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89-20.72%) structure. SYSPI had higher fluorescence intensity (839.10-847.80) than SBSPI (482.70-565.10). SBSPI exhibited higher surface hydrophobicity (939.51-1252.75) and water absorption capacity (8.07-8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46-560.23 g/100 g soybean) and was brighter (L*, 74.61-77.48) and more yellowish (b*, 14.83-14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure.
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Affiliation(s)
- Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ying Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Qinghua Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, China
| | - Pu Yang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaoli Gao
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Shuang-kui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Yangling, Shaanxi 712100, China
- Corresponding authors at: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods 2023; 12:foods12112237. [PMID: 37297480 DOI: 10.3390/foods12112237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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13
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Shen Q, Zheng W, Han F, Dai J, Song R, Li J, Li Y, Li B, Chen Y. Quantitative analysis and interfacial properties of mixed pea protein isolate-phospholipid adsorption layer. Int J Biol Macromol 2023; 232:123487. [PMID: 36736980 DOI: 10.1016/j.ijbiomac.2023.123487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023]
Abstract
Proteins and low-molecular-weight (LMW) surfactants are widely used for the physical stabilization of many emulsion-based food products. This study investigated the oil-water interfacial behavior between pea protein isolate (PPI) and phospholipid (PL). The emulsions prepared with different concentrations of PPI and PL were stabilized by their synergetic or competitive adsorption at the oil-water interface. In addition, the quantitative proteomics results could illustrate the displacements of proteins by PL. The result showed that the vicilin (7S) could be preferentially displaced by PL. Meanwhile, the results of quartz crystal microbalance with dissipation (QCM-D) indicated the high affinity of legumin (11S) with PL, suggesting that the legumin possessed higher interfacial affinity to prevent interfacial displacement. This research could help us to understand the interaction and competitive adsorption between plant proteins and LMW surfactants profoundly, which could promote the development of plant protein-based emulsion beverage with improved stability.
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Affiliation(s)
- Qian Shen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Han
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering, Hubei University of Technology, Wuhan 430068, China
| | - Rong Song
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yijie Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China.
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14
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Chang L, Lan Y, Chen B, Rao J. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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15
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Gravel A, Doyen A. Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2704-2717. [PMID: 36722439 DOI: 10.1021/acs.jafc.2c07507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
A growing interest in pulse proteins in recent years results from their crucial role in the transition toward sustainable food systems. Consequently, current research is mainly focused on the production of protein ingredients and the evaluation of their nutritional and techno-functional properties for the development of animal product analogues. However, the individual impacts of the major proteins 11S legumin and 7S vicilin on pulse techno-functionalities remains unclear. Thus, this review aims to represent current knowledge on pulse 11S and 7S globulin origins, extraction, separation, and purification methods as well as their techno-functionalities. This paper also discusses the principal challenges related to pulse vicilin and legumin purification methods, such as efficiency and environmental concerns, as well as 11S/7S ratio variability. This review highlights the fact that 11S and 7S fractions serve different purposes in pulse functionality and that more efficient and eco-friendly purification techniques are required to properly assess their respective functional attributes. Such research would allow the determination of optimal 11S/7S ratios for the integration of pulse protein ingredients in various food formulations. Hence, food industries would be able to select species/varieties, agronomical methods, and processing methods to produce ingredients with suitable 11S/7S ratios, catering to consumers' ethical, environmental, and nutritional concerns.
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Affiliation(s)
- Alexia Gravel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Quebec City, Quebec G1V 0A6, Canada
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16
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Shen Q, Li J, Shen X, Zhu X, Dai J, Tang C, Song R, Li B, Chen Y. Linear and nonlinear interface rheological behaviors and structural properties of pea protein (vicilin, legumin, albumin). Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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17
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Herneke A, Lendel C, Karkehabadi S, Lu J, Langton M. Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams. Foods 2023; 12:foods12030521. [PMID: 36766050 PMCID: PMC9914446 DOI: 10.3390/foods12030521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/12/2023] [Accepted: 01/19/2023] [Indexed: 01/26/2023] Open
Abstract
Protein nanofibrils (PNFs) have potential for use in food applications as texture inducers. This study investigated the formation of PNFs from protein extracted from whole fava bean and from its two major storage proteins, globulin fractions 11S and 7S. PNFs were formed by heating (85 °C) the proteins under acidic conditions (pH 2) for 24 h. Thioflavin T fluorescence and atomic force microscopy techniques were used to investigate PNF formation. The foaming properties (capacity, stability, and half-life) were explored for non-fibrillated and fibrillated protein from fava bean, 11S, and 7S to investigate the texturing ability of PNFs at concentrations of 1 and 10 mg/mL and pH 7. The results showed that all three heat-incubated proteins (fava bean, 11S, and 7S) formed straight semi-flexible PNFs. Some differences in the capacity to form PNFs were observed between the two globulin fractions, with the smaller 7S protein being superior to 11S. The fibrillated protein from fava bean, 11S, and 7S generated more voluminous and more stable foams at 10 mg/mL than the corresponding non-fibrillated protein. However, this ability for fibrillated proteins to improve the foam properties seemed to be concentration-dependent, as at 1 mg/mL, the foams were less stable than those made from the non-fibrillated protein.
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Affiliation(s)
- Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
- Correspondence:
| | - Christofer Lendel
- Department of Chemistry, Royal Institute of Technology (KTH), 100 40 Stockholm, Sweden
| | - Saeid Karkehabadi
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
| | - Jing Lu
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences (SLU), 750 00 Uppsala, Sweden
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18
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Aguilar-Padilla J, Centeno-Leija S, Bojórquez-Velázquez E, Elizalde-Contreras JM, Ruiz-May E, Serrano-Posada H, Osuna-Castro JA. Characterization of the Technofunctional Properties and Three-Dimensional Structure Prediction of 11S Globulins from Amaranth ( Amaranthus hypochondriacus L.) Seeds. Foods 2023; 12:foods12030461. [PMID: 36765990 PMCID: PMC9914310 DOI: 10.3390/foods12030461] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/09/2023] [Accepted: 01/11/2023] [Indexed: 01/21/2023] Open
Abstract
Amaranth 11S globulins (Ah11Sn) are an excellent source of essential amino acids; however, there have been no investigations on the characterization of their techno-functional properties at different pH conditions and NaCl concentrations, which are necessary for food formulations. In this work, we report a new two-step purification method for native Ah11Sn with purity levels of ~95%. LC-MS/MS analysis revealed the presence of three different Ah11Sn paralogs named Ah11SB, A11SC, and Ah11SHMW, and their structures were predicted with Alphafold2. We carried out an experimental evaluation of Ah11Sn surface hydrophobicity, solubility, emulsifying properties, and assembly capacity to provide an alternative application of these proteins in food formulations. Ah11Sn showed good surface hydrophobicity, solubility, and emulsifying properties at pH values of 2 and 3. However, the emulsions became unstable at 60 min. The assembly capacity of Ah11Sn evaluated by DLS analysis showed mainly the trimeric assembly (~150-170 kDa). This information is beneficial to exploit and utilize Ah11Sn rationally in food systems.
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Affiliation(s)
- Jorge Aguilar-Padilla
- Facultad de Ciencias Químicas, Universidad de Colima, Carr. Colima-Coquimatlán km. 9, Coquimatlán 28400, Colima, Mexico
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Carr. Colima-Manzanillo km. 40, Tecomàn 28100, Colima, Mexico
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
| | - Sara Centeno-Leija
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
| | - Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - José M. Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - Eliel Ruiz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, El Haya, Xalapa 91073, Veracruz, Mexico
| | - Hugo Serrano-Posada
- Consejo Nacional de Ciencia y Tecnología, Laboratorio de Biología Sintética, Estructural y Molecular, Laboratorio de Agrobiotecnología, Tecnoparque CLQ, Universidad de Colima, Carretera Los Limones-Loma de Juárez, Colima 28629, Colima, Mexico
- Correspondence: (H.S.-P.); (J.A.O.-C.)
| | - Juan Alberto Osuna-Castro
- Facultad de Ciencias Biológicas y Agropecuarias, Universidad de Colima, Carr. Colima-Manzanillo km. 40, Tecomàn 28100, Colima, Mexico
- Correspondence: (H.S.-P.); (J.A.O.-C.)
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19
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Pasting and gelation of faba bean starch-protein mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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20
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Tingle CF, McClintic K, Zervoudakis AJ, Muhialdin BJ, Ubbink J. Texturization of pea protein isolate by micro compounding. Food Res Int 2023; 163:112250. [PMID: 36596161 DOI: 10.1016/j.foodres.2022.112250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/04/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022]
Abstract
Twin-screw micro compounding is introduced as a novel technique to process and characterize small plant protein samples under conditions that are relevant for meat analogue processing. Small samples of pea protein isolate (PPI) (5 cm3, corresponding to ∼7 g of hydrated sample) are batch-processed at water contents between 40 and 70 % w/w and temperatures between 90 and 120 °C. Screw speed (100-400 rpm) and residence time (1-9 min) are varied resulting in values of the specific mechanical energy (SME) between ∼20 and 2000 kJ/kg, which is the range relevant for plant protein extrusion. Micro compounding process data provides information on several aspects of the rheological behavior of PPI. Shear thinning behavior is observed for PPI. The viscosity of the PPI during micro compounding was found to exponentially decrease with water content. The temperature dependence is consistent with an Arrhenius-type model. The extruded strands (length: ∼15 cm; diameter: 3.0 ± 0.2 mm) are characterized by scanning electron microscopy (SEM), differential solubility, water holding capacity (WHC), and texture profile analysis (TPA). The hardness as determined from TPA increases linearly with screw speed and residence time, jumps to higher values above the denaturation temperature of the PPI and decreases exponentially with the water content during processing. Micro compounding is found to be a useful technique to convert small plant protein samples at water contents between about 40 and 60 % w/w into texturized matrices and investigate the rheological behavior of plant protein isolates under conditions that are relevant for extrusion processing.
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Affiliation(s)
- Christina F Tingle
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA
| | - Kenzie McClintic
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA
| | - Aristotle J Zervoudakis
- Department of Chemical Engineering and Materials Science, University of Minnesota, 421 Washington Ave SE #250, Minneapolis, MN 55455, USA
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA
| | - Job Ubbink
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA.
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21
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Shen Q, Xiong T, Dai J, Chen X, Wang L, Li Y, Li J, Li B, Chen Y. Effects of pH-shifting treatments on oil-water interfacial properties of pea protein isolates: Identification and quantification of proteins at interfacial protein layer. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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Honaiser TC, Rossi GB, de Moura Rocha M, Arisi ACM. Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00095-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThis study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a difference in abundance of proteins among the cultivars. The cultivars BRS Aracê and BRS Xiquexique, both biofortified in iron and zinc, were separated from the cultivars BRS Itaim and BRS Pajeú. These results demonstrate that protein profiles can be used to discriminate cowpea varieties.
Graphical Abstract
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24
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Zhou X, Zhang C, Zhao L, Zhou X, Cao W, Zhou C. Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage. Foods 2022. [PMCID: PMC9601304 DOI: 10.3390/foods11203192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Xiaojie Zhou
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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25
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Zhou X, Zhang C, Zhao L, Cao W, Zhou C, Xie X, Chen Y. Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH. Foods 2022; 11:foods11193136. [PMID: 36230214 PMCID: PMC9562268 DOI: 10.3390/foods11193136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 10/01/2022] [Accepted: 10/08/2022] [Indexed: 11/16/2022] Open
Abstract
Isoelectric solubilisation/co-precipitation (ISP) has been proven to be a better method than blending for preparing plant-animal dual-proteins, which can achieve synergies in the functional properties of heterologous proteins. This paper aims to investigate the effect of extraction pH on the functional properties of co-precipitated dual-protein. The basic composition, subunit composition, solubility, surface hydrophobicity, emulsification and gel properties of co-precipitated dual-protein (Co) prepared from pea and grass carp with pH (2.0, 3.0, 9.0, 10.0 and 11.0) were analysed in this study using ISP. The results showed that the functional properties of Co (Co9, Co10, Co11) prepared by alkali extraction were generally better than those prepared by acid extraction (Co2, Co3). Among them, Co10 has the highest vicilin/legumin α + β value and solubility, while having the lowest surface hydrophobicity, making its emulsification and gel properties superior to other extraction pH values. This study provides an important method reference for preparing plant-animal Co with exceptional functional properties.
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Affiliation(s)
- Xiaohu Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - Chaohua Zhang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: (C.Z.); (L.Z.)
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
- Correspondence: (C.Z.); (L.Z.)
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Xie
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
| | - YuLian Chen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China
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26
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Karami Z, Duangmal K. Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
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27
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Ohanenye IC, Ekezie FGC, Sarteshnizi RA, Boachie RT, Emenike CU, Sun X, Nwachukwu ID, Udenigwe CC. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies. Foods 2022; 11:foods11152299. [PMID: 35954065 PMCID: PMC9368013 DOI: 10.3390/foods11152299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 11/16/2022] Open
Abstract
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
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Affiliation(s)
- Ikenna C. Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Flora-Glad C. Ekezie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Roghayeh A. Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Chijioke U. Emenike
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Ifeanyi D. Nwachukwu
- Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Correspondence: (I.D.N.); (C.C.U.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
- Correspondence: (I.D.N.); (C.C.U.)
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Helmick H, Hartanto C, Ettestad S, Liceaga A, Bhunia AK, Kokini JL. Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Shi D, Nickerson MT. Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market. Cereal Chem 2022. [DOI: 10.1002/cche.10589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
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Han K, Feng G, Li T, Deng Z, Zhang Z, Wang J, Yang X. Digestion Resistance of Soybean 7S Protein and Its Implications for Reinforcing the Gastric Mucus Barrier. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8776-8787. [PMID: 35802804 DOI: 10.1021/acs.jafc.2c02603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Previous studies have found that soybean protein, especially soybean 7S protein (β-conglycinin), exhibits digestion resistance, but the mechanism of digestion resistance and its implications for human health are still unclear. Here, we show that the extracted soybean 7S protein contains both oligomer globulins and amyloid aggregates, while the gastric digested soybean 7S protein only contains amyloid aggregates and thus exhibits digestion resistance. An animal experiment shows that un-digestible soybean 7S protein effectively prevents aspirin-induced acute gastric mucosa damage. The impacts of un-digestible soybean 7S protein on gastric mucus barrier properties are investigated using quartz crystal microbalance with dissipation (QCM-D), Langmuir monolayer, and multiple particle tracking (MPT). Results show that these un-digestible protein aggregates can penetrate into gastric mucus, increase the viscosity and compactness of the mucin layer, and reinforce the gastric mucus barrier properties. The findings are helpful to understand that high consumption of non-fermented soybean foods is associated with a decreased risk of gastric cancer.
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Affiliation(s)
- Kaining Han
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Guangxin Feng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Tanghao Li
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Zhuoyao Deng
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Zhao Zhang
- Guangdong Longsee Biomedical Co.,Ltd., Guangzhou 510700, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510641, China
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Luo L, Wang Z, Deng Y, Wei Z, Zhang Y, Tang X, Liu G, Zhou P, Zhao Z, Zhang M, Li P. High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. Food Chem 2022; 397:133684. [PMID: 35901613 DOI: 10.1016/j.foodchem.2022.133684] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 07/06/2022] [Accepted: 07/09/2022] [Indexed: 11/04/2022]
Abstract
High-pressure homogenization (HPH) is a technique that impacts the aggregation of globular proteins. In this study, the effect of HPH (at a pressure of 30/50 MPa for three cycles) was investigated on the aggregation states and functional properties of insoluble commercial pea protein isolates (CPPI). Results showed that HPH significantly improved the solubility, foaming and emulsifying capacity of CPPI. Samples treated at 50 MPa demonstrated better foaming and emulsifying capacity than that at 30 MPa. Surface hydrophobicity, intrinsic fluorescence, SDS-PAGE and FTIR analysis revealed that insoluble precipitates/aggregates (most legumins included) of CPPI were broken down and converted into soluble aggregates. Low-pressure HPH (30 MPa) can break non-covalent bonds (hydrophobic interactions), whereas higher pressure (50 MPa) can further break covalent bonds (SS). The study sheds light on the mechanism of disruption of insoluble CPPI under HPH and proposes a method to enhance their techno-functional properties for application in food formulations.
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Affiliation(s)
- Lijuan Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhiming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuanyuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiaojun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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Chen W, Wang Y, Lv X, Yu G, Wang Q, Li H, Wang J, Zhang X, Liu Q. Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.). Int J Biol Macromol 2022; 216:487-497. [PMID: 35810850 DOI: 10.1016/j.ijbiomac.2022.07.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 04/21/2022] [Accepted: 07/04/2022] [Indexed: 11/05/2022]
Abstract
Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %-32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %-56.12 %) and CVGP (22.78 %-52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that α-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with interesting characteristics in terms of potential uses as protein-based foods.
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Affiliation(s)
- Wang Chen
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Yuhui Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xin Lv
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Guangshui Yu
- School of Polymer Science and Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Qiankun Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Haokun Li
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Jialin Wang
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
| | - Xiaodong Zhang
- Shandong Centre of Crop Germplasm Resources, Jinan, Shandong 250100, China
| | - Quanlan Liu
- College of Marine Science and Biological Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China.
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33
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Moll P, Salminen H, Seitz O, Schmitt C, Weiss J. Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2093214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Pascal Moll
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Oskar Seitz
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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34
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Moscoso Ospina YA, Porfiri MC, Cabezas DM. Soybean okara: Effect of ultrasound on compositional and emulsifying properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yeisson A. Moscoso Ospina
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - María C. Porfiri
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - Dario M. Cabezas
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA) Departamento de Ciencia y Tecnología Universidad Nacional de Quilmes Bernal Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
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Sha L, Xiong YL. Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions. Food Res Int 2022; 156:111179. [PMID: 35651040 DOI: 10.1016/j.foodres.2022.111179] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/18/2022] [Accepted: 03/20/2022] [Indexed: 11/30/2022]
Abstract
The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared with a salt-solubilization procedure were investigated. Of the three protein groups, PPI was strongly responsive to ultrasound perturbation (20 kHz, 57-60 W·cm-2) showing the greatest solubility increase, particle size reduction, structure destabilization, and conformational change. Similar but less remarkable effects were observed on 11S globulins; 7S proteins, already highly soluble (>99%), were generally less sensitive to ultrasound. The ultrasound treatment significantly improved emulsifying activity, which resulted in greater emulsifying capacity and stronger interfacial adsorption for all protein samples. PPI exhibited the higher activity increase (70.8%) compared to approximately 30% for 11S and 7S. For both control and ultrasound treated proteins, the emulsifying capacity was in the order of 7S > 11S > PPI, inversely related to the trend of protein loading at the interface, indicating efficiency differences. The latter was attributed to emulsion clusters formed through protein-protein interaction in PPI and 11S emulsions which were visibly absent in 7S emulsions.
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Affiliation(s)
- Lei Sha
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods 2022; 11:foods11101431. [PMID: 35627004 PMCID: PMC9140566 DOI: 10.3390/foods11101431] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 12/31/2022] Open
Abstract
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature.
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37
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Hadidi M, Boostani S, Jafari SM. Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107474] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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38
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Shen Q, Xiong T, Zheng W, Luo Y, Peng W, Dai J, Song R, Li Y, Liu S, Li B, Chen Y. The Effects of Thermal Treatment on Emulsifying Properties of Soy Protein Isolates: Interfacial Rheology and Quantitative Proteomic Analysis. Food Res Int 2022; 157:111326. [DOI: 10.1016/j.foodres.2022.111326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/17/2022]
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39
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Kornet R, Yang J, Venema P, van der Linden E, Sagis LM. Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107456] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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40
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Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives. Nutrients 2022; 14:nu14081541. [PMID: 35458103 PMCID: PMC9025908 DOI: 10.3390/nu14081541] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.
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Shen Y, Hong S, Li Y. Pea protein composition, functionality, modification, and food applications: A review. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:71-127. [PMID: 35940709 DOI: 10.1016/bs.afnr.2022.02.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The demand for proteins continues to increase due to their nutritional benefits, the growing world population, and rising protein deficiency. Plant-based proteins represent a sustainable source to supplement costly animal proteins. Pea (Pisum sativum L.) is one of the most produced plant legume crops in the world and contributes to 26% of the total pulse production. The average protein content of pea is about 20%-25%. The commercial utilization of pea proteins is limited, partially due to its less desirable functionalities and beany off-flavor. Protein modification may change these properties and broaden the application of pea proteins in the food industry. Functional properties such as protein solubility, water and oil holding capacity, emulsifying/foaming capacity and stability, and gelation can be altered and improved by enzymatic, chemical, and physical modifications. These modifications work by affecting protein chemical structures, hydrophobicity/hydrophilicity balance, and interactions with other food constituents. Modifiers, reaction conditions, and degree of modifications are critical variables for protein modifications and can be controlled to achieve desirable functional attributes that may meet applications in meat analogs, baking products, dressings, beverages, dairy mimics, encapsulation, and emulsions. Understanding pea protein characteristics will allow us to design better functional ingredients for food applications.
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Affiliation(s)
- Yanting Shen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Shan Hong
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States.
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Shevkani K, Kaur R, Singh N, Hlanze DP. Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours. Curr Res Food Sci 2022; 5:619-628. [PMID: 35373145 PMCID: PMC8967972 DOI: 10.1016/j.crfs.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 03/01/2022] [Accepted: 03/15/2022] [Indexed: 11/03/2022] Open
Abstract
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6–47.2%, 32.0–50.5%, 1.7–2.7 g/g, 1.4–1.7 g/g, 50.1–70.1 m2/g, 70.8–98.3% and 82.4–91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. Diverse bean flours were evaluated for digestibility and techno-functional properties. Starch-lipid complexes, proteins and non-starch components reduced digestibility. Protein hydration and vicilins contributed to foaming properties.
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Physicochemical and Functional Properties of 2S, 7S, and 11S Enriched Hemp Seed Protein Fractions. Molecules 2022; 27:molecules27031059. [PMID: 35164322 PMCID: PMC8840737 DOI: 10.3390/molecules27031059] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/30/2022] [Accepted: 02/02/2022] [Indexed: 01/27/2023] Open
Abstract
The hemp seed contains protein fractions that could serve as useful ingredients for food product development. However, utilization of hemp seed protein fractions in the food industry can only be successful if there is sufficient information on their levels and functional properties. Therefore, this work provides a comparative evaluation of the structural and functional properties of hemp seed protein isolate (HPI) and fractions that contain 2S, 7S, or 11S proteins. HPI and protein fractions were isolated at pH values of least solubility. Results showed that the dominant protein was 11S, with a yield of 72.70 ± 2.30%, while 7S and 2S had values of 1.29 ± 0.11% and 3.92 ± 0.15%, respectively. The 2S contained significantly (p < 0.05) higher contents of sulfhydryl groups at 3.69 µmol/g when compared to 7S (1.51 µmol/g), 11S (1.55 µmol/g), and HPI (1.97 µmol/g). The in vitro protein digestibility of the 2S (72.54 ± 0.52%) was significantly (p < 0.05) lower than those of the other isolated proteins. The intrinsic fluorescence showed that the 11S had a more rigid structure at pH 3.0, which was lost at higher pH values. We conclude that the 2S fraction has superior solubility, foaming capacity, and emulsifying activity when compared to the 7S, 11S, and HPI.
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Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107165] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Liu C, Pei R, Heinonen M. Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions. Food Chem 2022; 369:130879. [PMID: 34455319 DOI: 10.1016/j.foodchem.2021.130879] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 07/13/2021] [Accepted: 08/15/2021] [Indexed: 01/29/2023]
Abstract
Faba bean is a protein-rich, sustainable, but understudied legume. Faba bean protein isolates (FBPIs) can serve as promising emulsifiers. This review aims to summarize the research on FBPIs as emulsifiers and various modification methods to improve the emulsifying functionalities. The emulsifying activities of FBPIs depend on several physiochemical characteristics (e.g. solubility, surface hydrophobicity, surface charge, interfacial activity). Physical modifications, especially via linking FBPIs electrostatically to polysaccharides can effectively increase the interfacial layer thickness/compactness and maintain the interfacial protein adsorption. Chemical modifications of FBPIs (e.g. acetylation and Maillard reaction) could improve the interfacial activity and affect the droplet-size distribution. Enzymatic modifications, usually either via hydrolysis or cross-linking, help to optimize the molecular size, solubility, and surface hydrophobicity of FBPIs. It is critical to consider the lipid/protein oxidative stability and physical stability when optimizing the emulsifying functionality of FBPIs. With suitable modifications, FBPI can serve as a promising emulsifier in food production.
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Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Ruisong Pei
- Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Babcock Hall, Madison, WI 53705, USA
| | - Marina Heinonen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, Helsinki 00790, Finland
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Abdel-Haleem AMH, Omran AA, Hassan HE. Value addition of broken pulse proteins as emulsifying agents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01266-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Karaman K, Bekiroglu H, Kaplan M, Çiftci B, Yürürdurmaz C, Sagdic O. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrate from different common bean genotypes. Int J Biol Macromol 2022; 200:458-469. [PMID: 34995669 DOI: 10.1016/j.ijbiomac.2021.12.170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/27/2021] [Indexed: 11/05/2022]
Abstract
In this study, a comparative study on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentration and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22-26.93% and 72.97-77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9-1355.9 and 313.5-1219.1 mg GAE/kg, for bean flours and protein concentrates respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that Td and ΔH values were in the range of 64.95-94.33 °C and 76.64-122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations.
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Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, Kayseri, Turkey.
| | - Hatice Bekiroglu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
| | - Mahmut Kaplan
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Beyza Çiftci
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Cengiz Yürürdurmaz
- Kahramanmaras Sütcü Imam University, Faculty of Agriculture, Department of Field Crops, Kahramanmaras, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
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Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Chen D, Jones OG, Campanella OH. Plant protein-based fibers: Fabrication, characterization, and potential food applications. Crit Rev Food Sci Nutr 2021:1-25. [PMID: 34904477 DOI: 10.1080/10408398.2021.2004991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Proteins from plants have been considered as safer, healthier, and more sustainable resources than their animal counterparts. However, incomplete amino acid composition and relatively poor functionality limit their applications in foods. Structuring plant proteins to fibrous architectures enhances their physicochemical properties, which can favor various food applications. This review primarily focuses on fabrication of fibers from plant proteins via self-assembly, electrospinning, solution blow spinning, wet spinning, and high-temperature shear, as well as on several applications where such fibrous proteins assemble in quality foods. The changes of protein structure and protein-protein interactions during fiber production are discussed in detail, along with the effects of fabrication conditions and protein sources on the morphology and function of the fibers. Self-assembly requires proteolysis and subsequent peptide aggregation under specific conditions, which can be influenced by pH, salt and protein type. The spinning strategy is more scalable and produces uniformed fibers with larger length scales suitable for encapsulation, food packaging and sensor substrates. Significant progress has been made on high-temperature shear (including extrusion)-induced fibers responsible for desirable texture in meat analogues. Structuring plant proteins adds values for broadened food applications, but it remains challenging to keep processes cost-effective and environmentally friendly using food grade solvents.
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Affiliation(s)
- Da Chen
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA
| | - Owen Griffith Jones
- Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA.,Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.,Whistler Centre for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA
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Byanju B, Lamsal B. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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