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Wang Z, Lan T, Jiang J, Song T, Liu J, Zhang H, Lin K. On the modification of plant proteins: Traditional methods and the Hofmeister effect. Food Chem 2024; 451:139530. [PMID: 38703723 DOI: 10.1016/j.foodchem.2024.139530] [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: 10/12/2023] [Revised: 04/06/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
With increasing consumer health awareness and demand from some vegans, plant proteins have received a lot of attention. Plant proteins have many advantages over animal proteins. However, the application of plant proteins is limited by a number of factors and there is a need to improve their functional properties to enable a wider range of applications. This paper describes the advantages and disadvantages of traditional methods of modifying plant proteins and the appropriate timing for their use, and collates and describes a method with fewer applications in the food industry: the Hofmeister effect. It is extremely simple but efficient in some respects compared to traditional methods. The paper provides theoretical guidance for the further development of plant protein-based food products and a reference value basis for improving the functional properties of proteins to enhance their applications in the food industry, pharmaceuticals and other fields.
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Affiliation(s)
- Ziming Wang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Ke Lin
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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Fernández Sosa EI, Chaves MG, Peyrano F, Quiroga AV, Avanza MV. Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:574-583. [PMID: 37597067 DOI: 10.1007/s11130-023-01086-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/24/2023] [Indexed: 08/21/2023]
Abstract
Cajanus cajan [pigeon pea (PP)] is an important legume crop for subsistence agriculture and its seeds are an alternative plant-based protein source. PP protein isolates (PPI) are able to form heat-induced gels that could be used for food applications. The aim of this work was to study the influence of pH (2.1, 3.9, 6.3, and 8.3) and ionic strength (μ) (0.10 and 0.54) on thermal stability and thermal gelation of PPI obtained by alkaline extraction (pH 8.0) and isoelectric precipitation. Thermal stability of PPI changed with pH variation at low ionic strength (μ = 0.10), decreasing this dependence with the increase of ionic strength (μ = 0.54). At μ = 0.10, gelation capacity of PPI was lower at pH 2.1 and pH 3.9. These gels presented a coarse network, which entails low WHC. At pH 6.3 and pH 8.3, gels showed a solid-like character with a compact and homogeneous matrix, with better WHC. At μ = 0.54, gel formation was favoured at pH 2.1 and pH 3.9. G'20/G'95 ratio values and differential solubility results suggest that hydrogen bonds and electrostatic interactions could play an important role in gel formation at pH 6.3 and pH 8.3.
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Affiliation(s)
- Eliana Isabel Fernández Sosa
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA), UNNE-CONICET, Avenida Libertad 5470 (3400), Corrientes, República Argentina.
| | - María Guadalupe Chaves
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA), UNNE-CONICET, Avenida Libertad 5470 (3400), Corrientes, República Argentina
| | - Felicitas Peyrano
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA), UNNE-CONICET, Avenida Libertad 5470 (3400), Corrientes, República Argentina
| | - Alejandra Viviana Quiroga
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET, 47 y 116 (1900), La Plata, Buenos Aires, República Argentina
| | - María Victoria Avanza
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA), UNNE-CONICET, Avenida Libertad 5470 (3400), Corrientes, República Argentina
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Liu N, Lin P, Zhang K, Yao X, Li D, Yang L, Zhao M. Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Peyrano F, de Lamballerie M, Avanza MV, Speroni F. High hydrostatic pressure- or heat-induced gelation of cowpea proteins at low protein content: Effect of calcium concentration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Fernández Sosa EI, Chaves MG, Quiroga AV, Avanza MV. Comparative Study of Structural and Physicochemical Properties of Pigeon Pea (Cajanus cajan L.) Protein Isolates and its Major Protein Fractions. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:37-45. [PMID: 33387172 DOI: 10.1007/s11130-020-00871-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/20/2020] [Indexed: 06/12/2023]
Abstract
Pigeon pea protein isolates (PPI) are an option to obtain a high yield of good quality proteins and represent a great potential for the food industry. In this work, physicochemical and structural properties of albumin (ALB), globulin (GLB), and PPI obtained at different pHs (8, 9, 10, and 11) were studied to deepen the knowledge of these proteins for future application. GLB presented protein aggregates and polypeptides characteristics of 7S vicilin subunits while ALB presented polypeptides with low molecular masses. GLB showed a more compact and less flexible structure than ALB fraction due to the distinct conformational characteristics found in DSC, fluorescence spectroscopy, Ho. These structural characteristics conferred GLB greater conformational stability (∆GH2O) than ALB fraction. The latter presented a higher proportion of β-strand in aggregated structures. PPI11 showed the highest protein recovery, but the least So with more presence of protein aggregates with the least proportion of β-strands in aggregated structures. A higher percentage of protein unfolding and exposure of hydrophobic residues to solvent was observed as the extraction pH of the isolates increased. Enthalpy change of transition decreased, and the maximum emission wavelength shifted to red in fluorescence spectroscopy. However, PPI11 showed only a slight increase in Ho (10%) with respect to PPI8. The variation in pH for protein extraction constitutes a simple, rapid, and low-cost method to obtain PPI with physicochemical and structural properties that will determine its functional properties and their use as food ingredients.
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Affiliation(s)
- Eliana Isabel Fernández Sosa
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA) UNNE-CONICET, Avenida Libertad 5470, 3400, Corrientes, República Argentina.
| | - María Guadalupe Chaves
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA) UNNE-CONICET, Avenida Libertad 5470, 3400, Corrientes, República Argentina
| | - Alejandra Viviana Quiroga
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP-CONICET, 47 y 116, 1900, La Plata, República Argentina
| | - María Victoria Avanza
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBANEA) UNNE-CONICET, Avenida Libertad 5470, 3400, Corrientes, República Argentina
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Yue J, Zhu Z, Yi J, Lan Y, Chen B, Rao J. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106330] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Peyrano F, de Lamballerie M, Avanza MV, Speroni F. Gelation of cowpea proteins induced by high hydrostatic pressure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106191] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Traffano-Schiffo MV, Aguirre Calvo TR, Avanza MV, Santagapita PR. High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels. Heliyon 2020; 6:e04410. [PMID: 32685731 PMCID: PMC7358274 DOI: 10.1016/j.heliyon.2020.e04410] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/12/2020] [Accepted: 06/22/2020] [Indexed: 11/16/2022] Open
Abstract
Currently and according to the growing worldwide interest in the revaluation of agricultural by-products, the use of legumes waste presents great potential to obtain bioactive compounds. In this context, an extract rich in phenolic compounds was obtained from Vigna unguiculata (cowpea) pods by optimizing the high-intensity ultrasound conditions (10 min and 36% of amplitude) using response surface methodology. Then, the extract was encapsulated in Ca(II)-alginate beads with the addition of arabic or guar gums or cowpea isolated proteins. A complete morphological study by image analysis and microstructural evaluation by SAXS has been carried out. Results showed that beads containing alginate and alginate-guar gum have the highest loading efficiency of total phenolic compounds (47 ± 5%) and antioxidant activity (44 ± 3%). However, the coupled effect of the cowpea extract and the isolated proteins (at it higher concentration) increased the antioxidant capacity of the beads due to the contribution of the phenolic compounds and the amino acids with anti-radical activity, reaching a value of 67 ± 3 % of inhibition of ABTS.+. Finally, the microstructural analyses revealed that cowpea pod extract increased the interconnectivity of the rods due to the presence of trivalent cations, conferring versatility, and larger coordination to the network. Also, it was observed that the addition of cowpea proteins produced more interconnected bigger and fewer compacts rods than beads containing only alginate, increasing 12 and 49 % the interconnection and the size, respectively, and decreasing 10 % their compactness. This research demonstrated the use of cowpea sub-products as a source of bioactive compounds that further modulate the microstructure of the hydrogel network, and the outstanding potential for being incorporated in techno-functional foods by using Ca(II)-alginate as a carrier.
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Affiliation(s)
- Maria Victoria Traffano-Schiffo
- Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400, Corrientes, Argentina
| | - Tatiana Rocio Aguirre Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) & CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - María Victoria Avanza
- Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400, Corrientes, Argentina
| | - Patricio R. Santagapita
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) & CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
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Sosa EF, Thompson C, Chaves MG, Acevedo BA, Avanza MV. Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02386-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Peyrano F, de Lamballerie M, Avanza MV, Speroni F. Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108472] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Peyrano F, de Lamballerie M, Speroni F, Avanza MV. Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Chao D, Jung S, Aluko RE. Physicochemical and functional properties of high pressure-treated isolated pea protein. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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