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Aghababaei F, McClements DJ, Pignitter M, Hadidi M. A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry. Adv Colloid Interface Sci 2024; 333:103280. [PMID: 39216401 DOI: 10.1016/j.cis.2024.103280] [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: 03/11/2024] [Revised: 07/29/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
There is a pressing need for sustainable sources of proteins to address the escalating food demands of the expanding global population, without damaging the environment. Lentil proteins offer a more sustainable alternative to animal-derived proteins (such as those from meat, fish, eggs, or milk). They are abundant, affordable, protein rich, nutritious, and functional, which makes them highly appealing as ingredients in the food, personal care, cosmetics, pharmaceutical and other industries. In this article, the chemical composition, nutritional value, and techno-functional properties of lentil proteins are reviewed. Then, recent advances on the extraction, purification, and modification of lentil proteins are summarized. Hurdles to the widespread utilization of lentil proteins in the food industry are highlighted, along with potential strategies to surmount these challenges. Finally, the potential applications of lentil protein in foods and beverages are discussed. The intention of this article is to offer an up-to-date overview of research on lentil proteins, addressing gaps in the knowledge related to their potential nutritional benefits and functional advantages for application within the food industry. This includes exploring the utilization of lentil proteins as nanocarriers for bioactive compounds, emulsifiers, edible inks for 3D food printing, meat analogs, and components of biodegradable packaging.
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Affiliation(s)
| | | | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090, Austria
| | - Milad Hadidi
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090, Austria.
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2
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Scaling relations in rheology of proteins present in meat analogs. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The effect of a tryptic hydrolysis as well as the effect of ionic strength (0–0.4 M NaCl) was investigated on the oil/water interfacial properties of soluble pea protein hydrolysate (SPPH) at neutral pH and room temperature (20 ± 0.01 °C). SEC-MALS and SDS-Page analysis showed that tryptic hydrolysis created a lower molecular weight polypeptide mixture, whereas FTIR analysis and DSC thermograms demonstrated a more disordered and flexible structure. The bulk properties of SPPH were studied in terms of hydrodynamic diameter and turbidity, where higher particle size (+ ~13 nm) and turbidity were observed at 0.4 M NaCl. Regarding the interfacial properties, the surface activity of SPPH improved by increasing ionic strength, with maximum interfacial pressure (14.28 mN/m) at 0.4 M NaCl. Nevertheless, the addition of NaCl negatively affected the elasticity and strength of the interfacial film, where the sample without salt exhibited the highest dilatational and shear storage modulus in all the frequencies considered.
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4
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Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01558-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
AbstractThe upscaling of pea protein extraction from laboratory scale with a centrifuge to pilot scale with a decanter centrifuge was investigated, and the pea protein extraction efficiency from dry milled and pre-treated peas was compared. Upscaling from laboratory to pilot scale is possible since starch was under the limit of detection (< 0.5%). The protein banding pattern of a sodium-dodecyl-sulfate polyacrylamide gel electrophoresis confirmed that albumins and globulins were extracted by alkali extraction. Protein yield increased from 59.5% to 67.1% for dry milled peas due to constant and quick discharge of dry matter in the decanter centrifuge. For pre-treated peas, the protein yield increased from 60.3% to 94.3%, which is explained by an improved cutting and improved separation in pilot scale compared to laboratory scale. The impact of acceleration, mass flow, differential speed and their respective interactions in the decanting process was determined with a design of experiments. For dry milled peas, only the mass flow exceeded the significance level. However, a mass flow of 5 kg h−1, an acceleration of 1000 g$$\times$$
×
and a differential speed of 50 min−1 led to the highest protein yield of 75.6%. The obtained protein yields for the pre-treated peas were in the range of 83 to 96% and therefore did not show significant differences in protein yield.
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5
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Cork SD, Blanchard C, Mawson AJ, Farahnaky A. Pulse flaking: Opportunities and challenges, a review. Compr Rev Food Sci Food Saf 2022; 21:2873-2897. [DOI: 10.1111/1541-4337.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Stephen David Cork
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Chris Blanchard
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Andrew John Mawson
- The New Zealand Institute for Plant and Food Research Limited Ruakura Research Centre Hamilton New Zealand
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne VIC Australia
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6
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The moisture plasticizing effect on enzyme-catalyzed reactions in model and real systems in view of legume ageing and their hard to cook development. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Assessing the chargeability and separability of oat groat particles through sieving combined with triboelectrification-based approach. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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8
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Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02668-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
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Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
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10
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Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams. Food Res Int 2021; 140:109794. [DOI: 10.1016/j.foodres.2020.109794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 11/21/2022]
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11
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Möller AC, van der Padt A, van der Goot AJ. From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110321] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Sogabe T, Kobayashi R, Thanatuksorn P, Suzuki T, Kawai K. Physical and structural characteristics of starch-based and conventional cookies: Water sorption, mechanical glass transition, and texture properties of their crust and crumb. J Texture Stud 2021; 52:347-357. [PMID: 33464561 DOI: 10.1111/jtxs.12585] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 12/02/2020] [Accepted: 01/05/2021] [Indexed: 11/30/2022]
Abstract
The physical properties of starch-based cookie (gluten free and low fat) were compared with those of conventional cookie in consideration for the difference between crust and crumb parts. The internal porosity of the samples was measured by X-ray computed tomography. The starch-based cookie had a higher porosity (0.61) than the conventional cookie (0.42). The mechanical glass-transition temperature (Tg ) of the samples was evaluated by the thermal rheological analysis. The anhydrous mechanical Tg of the starch-based cookie was much lower than that of the conventional cookie. The Tg -depression of the starch-based cookie induced by water sorption was more gradual than that of the conventional cookie. For both types of cookie, the crust components were more resistant to water plasticizing than crumb components because of the difference of the equilibrium water contents at each water activity. For the texture analysis of crust components, the whole samples were fractured. The starch-based cookie had a lower fracture force, distance, and energy than the conventional cookie at each water activity point. For the texture analysis of crumb components, a portion of the crust was removed from the whole samples, and the exposed crumb was compressed by a plunger. From the texture profile, a normalized linear length was evaluated. The normalized linear length for the starch-based cookie was higher than that for the conventional cookie. These results were corresponded to the differences in the undeveloped gluten and fat contents.
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Affiliation(s)
- Tomochika Sogabe
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
| | - Rika Kobayashi
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
| | - Pariya Thanatuksorn
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Toru Suzuki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Kiyoshi Kawai
- Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan
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13
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Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09655-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02477-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Saldanha do Carmo C, Silventoinen P, Nordgård CT, Poudroux C, Dessev T, Zobel H, Holtekjølen AK, Draget KI, Holopainen-Mantila U, Knutsen SH, Sahlstrøm S. Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109937] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Khushbu S, Sunil CK, Chidanand DV, Jaganmohan R. Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- S. Khushbu
- Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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17
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Li S, Li N, Qin S, Xue L, Chen Y, Li H. Purification, Characterization and Bioactivities of Polysaccharides from the Stalk of <i>Abelmoschus manihot</i> (L.) Medic. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shuhong Li
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Nan Li
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Shaoshuang Qin
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Lingyan Xue
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Heyu Li
- Yibeijian Biotechnology co. LTD
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18
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Can Karaca A. Encapsulation of black pepper seed oil using maltodextrin and pea protein. FOOD SCI TECHNOL INT 2019; 26:369-378. [PMID: 31856593 DOI: 10.1177/1082013219896429] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.
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Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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19
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From wood chips to pellets to milled pellets: The mechanical processing pathway of Austrian pine and European beech. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Monnet A, Eurieult A, Berland S, Almeida G, Jeuffroy M, Michon C. Damaged starch in pea versus wheat flours: Fragmentation behavior and contribution of fine and coarse fractions. Cereal Chem 2019. [DOI: 10.1002/cche.10146] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Anne‐Flore Monnet
- Ingénierie Procédés Aliments AgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Alexandre Eurieult
- Ingénierie Procédés Aliments AgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Sophie Berland
- Ingénierie Procédés Aliments AgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Giana Almeida
- Ingénierie Procédés Aliments AgroParisTech, INRA, Université Paris‐Saclay Massy France
| | - Marie‐Hélène Jeuffroy
- UMR 211 Agronomie INRA, AgroParisTech, Université Paris‐Saclay Thiverval‐Grignon France
| | - Camille Michon
- Ingénierie Procédés Aliments AgroParisTech, INRA, Université Paris‐Saclay Massy France
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21
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Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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22
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23
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Monnet AF, Laleg K, Michon C, Micard V. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Kaiser AC, Barber N, Manthey F, Hall C. Physicochemical properties of hammer-milled yellow split pea (Pisum Sativum
L.). Cereal Chem 2019. [DOI: 10.1002/cche.10127] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Amber C. Kaiser
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
| | | | - Frank Manthey
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
| | - Clifford Hall
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
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25
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Thakur S, Scanlon MG, Tyler RT, Milani A, Paliwal J. Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:775-797. [PMID: 33336925 DOI: 10.1111/1541-4337.12413] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/17/2018] [Accepted: 11/02/2018] [Indexed: 11/29/2022]
Abstract
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.
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Affiliation(s)
- S Thakur
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - M G Scanlon
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - R T Tyler
- Dept. of Food and Bioproduct Sciences, Univ. of Saskatchewan, 51 Campus Drive, SK, Canada, S7N 5AB
| | - A Milani
- Buhler Inc, 13105 12th Ave. N., Plymouth, MN, U.S.A
| | - J Paliwal
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
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26
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Instability of common beans during storage causes hardening: The role of glass transition phenomena. Food Res Int 2018; 121:506-513. [PMID: 31108775 DOI: 10.1016/j.foodres.2018.12.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 11/30/2018] [Accepted: 12/04/2018] [Indexed: 11/23/2022]
Abstract
Long-term storage of common beans leads to loss of cooking quality and an ill-defined solution, appropriate storage, is recommended. Therefore, the polymer science theory of glasses that hypothesizes stability of a system below its glass transition temperature (Tg) was applied to determine bean stability during storage in relation to cooking behavior. Since composition influences Tg, powders of cotyledons and seed coats in addition to whole beans were equilibrated above different saturated salt solutions in order to generate materials with different moisture contents. A thermal mechanical compression test which measures compressibility changes in a system upon reaching its glass-rubber transition temperature region was conducted to obtain the Tg. A Tg-moisture relation was established, whose relevance was confirmed by storage and cooking experiments which showed development of hard-to-cook in beans stored above Tg but not below it. Therefore, this relation constitutes a stability map for storage of common beans.
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27
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Xing Q, de Wit M, Kyriakopoulou K, Boom RM, Schutyser MA. Protein enrichment of defatted soybean flour by fine milling and electrostatic separation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Sogabe T, Kawai K, Kobayashi R, Jothi JS, Hagura Y. Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Kawai K, Hagiwara T. Control of Physical Changes in Food Products. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 1081:385-399. [PMID: 30288721 DOI: 10.1007/978-981-13-1244-1_21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Food is a multicomponent system that mainly comprises protein, carbohydrate, fat, and water. During food processing and preservation, various physical changes (e.g., melting, crystallization, glass transition) occur in food products, affecting their quality. This chapter specifically examines the effect of physical changes on the quality of dry and frozen food products. Dry food products are commonly in an amorphous state. Therefore, glass transition occurs during their dehydration-rehydration processing. To control their texture and physical stability, it is important to elucidate the effects of water contents on the glass transition temperature of dry food products. Frozen foods consist of ice crystals and freeze-concentrated matrix. The formation of ice crystal and the dynamics of ice crystal evolution affect food quality. Therefore control of ice crystals is important for high-quality frozen food. Moreover, because freeze-concentrated matrix consists of solute that are plasticized by the unfrozen water and is in an amorphous state, it can undergo glass transition by freeze concentration. The physical state of freeze-concentrated matrix also strongly affects the stability of food quality during frozen storage.
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Affiliation(s)
- Kiyoshi Kawai
- Graduate School of Biosphere Science, Hiroshima University, Higashi-Hiroshima, Hiroshima, Japan.
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science Technology, Tokyo, Japan
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30
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Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.024] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Raigar RK, Mishra HN. Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13372] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rakesh Kumar Raigar
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department; Indian Institute of Technology; Kharagpur West Bengal 721302, India
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Pulido Díaz A, Lourdin D, Della Valle G, Fernández Quintero A, Ceballos H, Tran T, Dufour D. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz). Carbohydr Polym 2016; 157:1777-1784. [PMID: 27987895 DOI: 10.1016/j.carbpol.2016.11.058] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 11/12/2016] [Accepted: 11/20/2016] [Indexed: 11/26/2022]
Abstract
The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (Tm) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The Tm of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29-38°C larger than Tg. The Tα and Tg measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.
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Affiliation(s)
- Adriana Pulido Díaz
- Universidad del Valle (Univalle), Escuela Ingeniería de Alimentos Edificio 338, Cali, Colombia.
| | - Denis Lourdin
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | - Guy Della Valle
- UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France.
| | | | - Hernán Ceballos
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia.
| | - Thierry Tran
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia.
| | - Dominique Dufour
- International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia.
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33
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Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Avila Ruiz G, Arts A, Minor M, Schutyser M. A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1731-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Tabtabaei S, Jafari M, Rajabzadeh AR, Legge RL. Development and optimization of a triboelectrification bioseparation process for dry fractionation of legume flours. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.02.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Schutyser M, Pelgrom P, van der Goot A, Boom R. Dry fractionation for sustainable production of functional legume protein concentrates. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.013] [Citation(s) in RCA: 132] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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37
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Dependence of in-vitro starch and protein digestions on particle size of field peas (Pisum sativum L.). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.037] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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38
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Roos YH, Fryer PJ, Knorr D, Schuchmann HP, Schroën K, Schutyser MAI, Trystram G, Windhab EJ. Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9125-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Pelgrom PJ, Wang J, Boom RM, Schutyser MA. Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.005] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Pelgrom PJ, Boom RM, Schutyser MA. Functional analysis of mildly refined fractions from yellow pea. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.001] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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43
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Pelgrom PJ, Berghout JA, van der Goot AJ, Boom RM, Schutyser MA. Preparation of functional lupine protein fractions by dry separation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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