1
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Chigwedere CM, Stone A, Konieczny D, Lindsay D, Huang S, Glahn R, House JD, Warkentin TD, Nickerson M. Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04232-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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2
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Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea ( Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions. Polymers (Basel) 2022; 15:polym15010110. [PMID: 36616460 PMCID: PMC9824673 DOI: 10.3390/polym15010110] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/19/2022] [Indexed: 12/29/2022] Open
Abstract
Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9-24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, GLO, and GLU) protein fractions isolated from defatted chickpea flour were evaluated and compared with an animal protein, ovalbumin (OVO). Differences in their physicochemical properties were evidenced when comparing TE with ALB, GLO, and GLU fractions. In addition, using a simple and low-cost extraction method it was obtained a high protein yield (82 ± 4%) with a significant content of essential and hydrophobic amino acids. Chickpea proteins presented improved interfacial and surface behavior compared to OVO, where GLO showed the most significant effects, correlated with its secondary structure and associated with its flexibility and higher surface hydrophobicity. Therefore, chickpea proteins have improved surface properties compared to OVO, evidencing their potential use as foam and/or emulsion stabilizers in food formulations for the replacement of animal proteins.
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3
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Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market. Cereal Chem 2022. [DOI: 10.1002/cche.10575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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5
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Kaur R, Prasad K. Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ravneet Kaur
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal148106 PunjabIndia
| | - Kamlesh Prasad
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal148106 PunjabIndia
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6
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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients. Foods 2022; 11:foods11060870. [PMID: 35327292 PMCID: PMC8955167 DOI: 10.3390/foods11060870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.
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7
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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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8
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Hussain T, Akram Z, Shabbir G, Manaf A, Ahmed M. Identification of drought tolerant Chickpea genotypes through multi trait stability index. Saudi J Biol Sci 2021; 28:6818-6828. [PMID: 34866982 PMCID: PMC8626221 DOI: 10.1016/j.sjbs.2021.07.056] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 07/15/2021] [Accepted: 07/18/2021] [Indexed: 12/02/2022] Open
Abstract
Drought is a major and constantly increasing abiotic stress factor, thus limiting chickpea production. Like other crops, Kabuli Chickpea genotypes are screened for drought stress through Multi-environment trials (METs). Although, METs analysis is generally executed taking into account only one trait, which provides less significant reliability for the recommendation of genotypes as compared to multi trait-based analysis. Multi trait-based analysis could be used to recommend genotypes across diverse environments. Hence, current research was conducted for selection of superior genotypes through multi-trait stability index (MTSI) by using mixed and fixed effect models under six diverse environments. The genotypic stability was computed for all traits individually using the weighted average of absolute scores from the singular value decomposition of the matrix of best linear unbiased predictions for the genotype vs environment interaction (GEI) effects produced by a linear mixed-effect model index. A superiority index, WAASBY was measured to reflect the MPS (Mean performance and stability). The selection differential for the WAASBY index was 11.2%, 18.49% and 23.30% for grain yield (GY), primary branches per plant (PBP) and Stomatal Conductance (STOMA) respectively. Positive selection differential (0.80% ≤ selection differential ≤ 13.00%) were examined for traits averaged desired to be increased and negative (-0.57% ≤ selection differential ≤ -0.23%) for those traits desired to be reduced. The MTSI may be valuable to the plant breeders for the selection of genotypes based on many characters as being strong and simple selection process. Analysis of MTSI for multiple environments revealed that, the genotypes G20, G86, G31, G28, G116, G12, G105, G45, G50, G10, G30, G117, G81, G48, G85, G17, G32, G4, and G37 were the most stable and high yielding out of 120 chickpea genotypes, probably due to high MPS of selected traits under various environments. It is concluded that identified traits can be utilized as genitors in hybridization programs for the development of drought tolerant Kabuli Chickpea breeding material.
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Affiliation(s)
- Tamoor Hussain
- Department of Plant Breeding and Genetics, PMAS Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Zahid Akram
- Department of Plant Breeding and Genetics, PMAS Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Ghulam Shabbir
- Department of Plant Breeding and Genetics, PMAS Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Abdul Manaf
- Department of Agronomy, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
| | - Mukhtar Ahmed
- Department of Agronomy, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan.,Department of Agricultural Research for Northern Sweden, Swedish University of Agricultural Sciences, 90183 Umeå, Sweden
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9
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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10
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Boukid F. Chickpea (
Cicer arietinum
L.) protein as a prospective plant‐based ingredient: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15046] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet s/n Monells, Catalonia 17121 Spain
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11
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Functional properties of Grass pea protein concentrates prepared using various precipitation methods. Journal of Food Science and Technology 2019; 56:4799-4808. [PMID: 31741504 DOI: 10.1007/s13197-019-03930-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2018] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Pulses are an affordable source of proteins, starch, lipids, minerals and high value nutritional sources. This study was conducted to evaluate relationship between protein functional properties and their preparation methods. Therefore, the functional properties of Grass pea protein concentrates (GPPC) prepared using isoelectric precipitation (IE), salt extraction (SE) and ultrafiltration-diafiltration methods (UF/D) were determined. The GPP processed by those three precipitation methods contained all of the amino acids which aspartic acid and glutamic acid were dominate amino acids followed by arginine and leucine. However, methionine and tryptophan were limited amino acids. Water binding capacity was in following order: UF/D-GPPC > SE-GPPC > IE-GPPC. Meanwhile, highest value of oil binding capacity belonged to UF/D-GPPC. GPPC prepared using UF/D method had highest solubility. In term of interfacial tension, it was revealed that the interfacial tension of all isolates did not significantly reduced (P > 0/05). Net negative zeta potential with values was observed which IE-GPPC had highest surface charge followed by UF/D-GPPC and SE-GPPC, respectively. In terms of surface hydrophobicity, it was altered in the following order: IE-GPPC > SE-GPPC > UF/D-GPPC. It was observed that foaming capacity ranged between 85.06 and 89.78% and foaming stability ranged between 77.34 and 84.35%. Emulsifying capacity, emulsifying activity index and emulsifying stability index ranged between 105.06-109.78%, 31.09-36.29 m2/g and 12.90-18.86 min respectively. Evaluation of least gelling concentration showed that UF/D-GPPC were capable to form firm gel at low concentration (10% W/V). The functional properties of proteins are influenced by their extraction technique and can be achieve maximum functional characteristics by selecting appropriate extraction method. The results indicated the technological potential of GPP for health-promoting food formulations.
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12
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Hatamikia M, Abbaszadeh S, Elhamirad AH, Azarpazhooh E, Sharayei P. Evaluating the production efficiency, purity and chemical compounds of the Vicia ervilia protein isolates produced by different methods of extraction. JOURNAL OF HERBMED PHARMACOLOGY 2019. [DOI: 10.15171/jhp.2019.46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introduction: Vicia ervilia, known as bitter vetch is an ancient grain legume crop from Poaceae family. Due to its low cost and production capability in Iran and having high protein content, the resulted flour and its protein products can be evaluated in terms of usability in the food industry. This study was aimed to evaluate the production efficiency, purity and chemical compounds of the V. ervilia protein isolates produced by different methods of alkali and acid extraction–sedimentation at isoelectric point, dialysis –salt extraction and miscella sedimentation Methods: In this study, V. ervilia was provided from the Agricultural Jihad Organization of Lorestan province and the protein isolates of V. ervilia were produced using different methods of protein extraction such as Acidic extraction-sedimentation at isoelectric point, Alkaline extraction-sedimentation at the isoelectric point, dialysis-salt extraction and extraction by miscella sedimentation. Results: The results showed that saline extraction methods (salt-dialysis and miscella) were significantly more effective than the isoelectric sedimentation methods (alkaline and acidic) on increasing the efficiency, purity and protein content of isolates and decreasing the impurities and carbohydrates. Conclusion: The results of this research show that the salt extraction methods (salt-dialysis and miscella) are significantly more effective in increasing the efficiency, purity and protein rate of isolates and in decreasing impurities and carbohydrates than the isoelectric sedimentation methods (alkaline and acidic).
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Affiliation(s)
- Masoom Hatamikia
- Deputy for Food and Drug, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Saber Abbaszadeh
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
- Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Amir Hossein Elhamirad
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Elham Azarpazhooh
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
| | - Parvin Sharayei
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
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13
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Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates. Food Chem 2019; 285:290-295. [DOI: 10.1016/j.foodchem.2019.01.137] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/14/2019] [Accepted: 01/20/2019] [Indexed: 11/21/2022]
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14
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Sun Q, Zhang A, Ma ZF, Zhang H, Li F, Yang Y, Kong L. Optimal formulation of a product containing black wheat granules. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1514635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Qian Sun
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| | - Aiqin Zhang
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| | - Zheng Feei Ma
- Department of Public Health, Xi’an Jiaotong-Liverpool University, Suzhou, China
- Health and Sustainability Innovation (HSI) Lab, Health Technologies University Research Centre (HT-URC), Xi’an Jiaotong-Liverpool University, Suzhou, China
- School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, Kelantan, Malaysia
| | - Hongxia Zhang
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Fang Li
- Xinjiang Institute of Light Technology, Urumqi, China
| | - Yang Yang
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
| | - Lingming Kong
- College of Food and Pharmaceutics, Xinjiang Agricultural University, Urumqi, China
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15
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Bar-El Dadon S, Abbo S, Reifen R. Leveraging traditional crops for better nutrition and health - The case of chickpea. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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17
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Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.017] [Citation(s) in RCA: 224] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Johnston SP, Nickerson MT, Low NH. The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin. Journal of Food Science and Technology 2014; 52:4135-45. [PMID: 26139878 DOI: 10.1007/s13197-014-1523-3] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2014] [Accepted: 08/13/2014] [Indexed: 12/01/2022]
Abstract
The physicochemical and emulsifying properties of legume protein isolates prepared from chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) were investigated in the presence and absence of genipin. Solubility was highest for CPI (~94 %), followed by LPI (~90 %), FPI (~85 %) and SPI (~50 %). Surface characteristics revealed similar zeta potentials (~ - 47 mV) for CPI, LPI and FPI, but lower for SPI (~ - 44 mV). Contrastingly, surface hydrophobicity was greatest for CPI (~137 arbitrary units, AU), followed by SPI/LPI (~70 AU) and FPI (~24 AU). A significant (from 16.73 to ~8.42 mN/m) reduction in interfacial tension was observed in canola oil-water mixtures in the presence of non-crosslinked legume protein isolates. The extent of legume protein isolate-genipin crosslinking was found to be similar for all isolates. Overall, creaming stability increased in the presence of genipin, with maximum stability observed for SPI (65 %), followed by FPI (61 %), LPI (56 %) and finally CPI (50 %).
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Affiliation(s)
- Stuart P Johnston
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
| | - Nicholas H Low
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
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19
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Rubio LA, Pérez A, Ruiz R, Guzmán MÁ, Aranda-Olmedo I, Clemente A. Characterization of pea (Pisum sativum) seed protein fractions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:280-7. [PMID: 23744804 DOI: 10.1002/jsfa.6250] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Revised: 05/24/2013] [Accepted: 06/06/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Legume seed proteins have to be chemically characterized in order to properly link their nutritional effects with their chemical structure. RESULTS Vicilin and albumin fractions devoid of cross-contamination, as assessed by mass peptide fingerprinting analysis, were obtained from defatted pea (Pisum sativum cv. Bilbo) meal. The extracted protein fractions contained 56.7-67.7 g non-starch polysaccharides kg⁻¹. The vicilin fraction was higher than legumins in arginine, isoleucine, leucine, phenylalanine and lysine. The most abundant amino acids in the albumin fraction were aspartic acid, glutamic acid, lysine and arginine, and the amounts of methionine were more than double than those in legumins and vicilins. The pea albumin fraction showed a clear enrichment of protease inhibitory activity when compared with the seed meal. In vitro digestibility values for pea proteins were 0.63 ± 0.04, 0.88 ± 0.04 and 0.41 ± 0.23 for legumins, vicilins and albumins respectively. CONCLUSION Vicilin and albumin fractions devoid of cross-contamination with other proteins were obtained from pea seed meal. The vicilin fraction also contained low amounts of soluble non-starch polysaccharides and was enriched in isoleucine, leucine, phenylalanine and lysine. In vitro digestibility values for pea proteins were similar or even numerically higher than those for control proteins.
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Affiliation(s)
- Luis A Rubio
- Physiology and Biochemistry of Animal Nutrition (EEZ, CSIC), Profesor Albareda 1, E-18008, Granada, Spain
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20
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Malunga LN, Bar-El Dadon S, Zinal E, Berkovich Z, Abbo S, Reifen R. The potential use of chickpeas in development of infant follow-on formula. Nutr J 2014; 13:8. [PMID: 24447426 PMCID: PMC3913840 DOI: 10.1186/1475-2891-13-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Accepted: 01/08/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Undernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention. OBJECTIVE We investigated the potential of using chickpeas in infant follow-on formula production against the requirements of WHO/FAO on complementary foods and EU regulations on follow-on formula. METHODS Chickpeas were germinated for 72 hours followed by boiling, drying and dehulling in order to minimise associated anti-nutrition factors. Saccharifying enzymes were used to hydrolyse starch to maltose and the resulting flours were analysed for their protein content and amino acid profile. RESULTS The protein content (percentage) increased from 16.66 ± 0.35 and 20.24 ± 0.50 to 20.00 ± 0.15 and 21.98 ± 0.80 for the processed desi and kabuli cultivar compared to raw chickpeas, respectively (P < 0.05). There was insignificant change (P = 0.05) in amino acid profile following processing and the resulting flour was found to meet the amino acid requirements of WHO/FAO protein reference for 0-24 month's children. CONCLUSION The designed chickpea based infant follow-on formula meets the WHO/FAO requirements on complementary foods and also the EU regulations on follow-on formula with minimal addition of oils, minerals and vitamins. It uses chickpea as a common source of carbohydrate and protein hence making it more economical and affordable for the developing countries without compromising the nutrition quality.
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Affiliation(s)
- Lovemore Nkhata Malunga
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shimrit Bar-El Dadon
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Eli Zinal
- Tnuva Research and Development Center, Rehovot, Israel
| | - Zipi Berkovich
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shahal Abbo
- Plant Genetics The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Ram Reifen
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
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Bar-El Dadon S, Pascual CY, Eshel D, Teper-Bamnolker P, Ibáñez MDP, Reifen R. Vicilin and the basic subunit of legumin are putative chickpea allergens. Food Chem 2013; 138:13-8. [PMID: 23265449 DOI: 10.1016/j.foodchem.2012.10.031] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2012] [Accepted: 10/10/2012] [Indexed: 10/27/2022]
Abstract
IgE-mediated reactions to food allergens constitute a major health problem in industrialized countries. Chickpea is consumed in Mediterranean countries, and reportedly associated with IgE-mediated hypersensitivity reactions. However, the nature of allergic reactions to chickpea has not been characterized. A serum pool from paediatric patients allergic to chickpeas was used to detect IgE-binding proteins from chickpea seeds by immunoassay and immunoblot inhibition assay. Protein samples enriched in chickpea legumin and vicilin were obtained by anion exchange chromatography, and were identified by mass spectrometric analysis. IgE-immunoassays of globulin fractions from chickpeas revealed that vicilin (50 kDa) and the basic subunit of legumin (20 kDa) were bound by IgE from patient sera. Pea and lentil protein extracts strongly inhibited the IgE binding to chickpea globulin. We speculate that vicilin and the basic subunit of legumin are major chickpea allergens. Also, the globulin fraction of chickpea likely cross-reacts with the allergenic proteins of pea and lentil.
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Affiliation(s)
- Shimrit Bar-El Dadon
- The School of Nutritional Sciences, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, 76100 Rehovot, Israel
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22
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Medina-Godoy S, Ambriz-Pérez DL, Fuentes-Gutiérrez CI, Germán-Báez LJ, Gutiérrez-Dorado R, Reyes-Moreno C, Valdez-Ortiz A. Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1974-1981. [PMID: 22307458 DOI: 10.1002/jsfa.5570] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2011] [Revised: 11/30/2011] [Accepted: 11/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The potential use of hard-to-cook (hardened) chickpeas to obtain value-added functional food ingredients was evaluated. For that purpose, some nutraceutical and functional attributes of several chickpea protein hydrolysates (CPHs) prepared from both fresh and hard-to-cook grains were evaluated. RESULTS All the CPHs prepared from both fresh and hard-to-cook grains, with the enzymes alcalase, pancreatin and papain, showed high angiotensin converting enzyme inhibitory (ACE-I) activity with IC₅₀ values ranging from 0.101 to 37.33 µg mL⁻¹; similarly, high levels of antioxidant activity (around 18.17-95.61 µmol Trolox equivalent antioxidant capacity µg⁻¹ CPH) were obtained through both the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods. Regarding functional characterization of the CPHs, oil absorption values ranged from 1.91 to 2.20 mL oil g⁻¹ CPH, with water solubility almost 100% from pH 7 to 10. CONCLUSION The high antioxidant and ACE-I activities as well as the good functional properties of the CPH prepared from both fresh and hard-to-cook grains, suggest its use in food formulations with value added in human health.
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Affiliation(s)
- Sergio Medina-Godoy
- Departamento de Biotecnología Agrícola, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional-Unidad Sinaloa del IPN, Guasave, Sinaloa, 81101, Mexico
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23
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Karaca AC, Low N, Nickerson M. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.06.012] [Citation(s) in RCA: 387] [Impact Index Per Article: 29.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chang YW, Alli I, Konishi Y, Ziomek E. Characterization of protein fractions from chickpea (Cicer arietinum L.) and oat (Avena sativa L.) seeds using proteomic techniques. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.08.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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GAO WENRUI, WANG XIANSHENG, LI JIANGUI, ZHANG JUSONG, MA HAO. PHYSICOCHEMICAL AND PROCESSING FUNCTIONAL PROPERTIES OF PROTEINS FROM TWO CHINESE CHICKPEA (CICER ARIETINUML.) CULTIVARS. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2008.00359.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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