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Chaji S, Capaldi G, Gallina L, Grillo G, Boffa L, Cravotto G. Semi-industrial ultrasound-assisted extraction of grape-seed proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5689-5697. [PMID: 38372563 DOI: 10.1002/jsfa.13395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/19/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by-product of the wine-making process. This study presents a process based on ultrasound technology for the extraction of grape-seed proteins, due to their nutritional and techno-functional properties. The protein content of extracts obtained under silent and lab-scale conditions was compared with that obtained under semi-industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up-scaled downstream extracts were characterized. RESULTS This work found that the maximum amount of protein in the final product was 378.31 g.kg-1 of the extract. Chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalent as total phenols, 162.57 g glucose equivalent as carbohydrates, and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health. CONCLUSION The proposed semi-industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein-rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Salah Chaji
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giorgio Capaldi
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Lorenzo Gallina
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Luisa Boffa
- Department of Drug Science and Technology, University of Turin, Turin, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin, Italy
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2
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Kheto A, Sehrawat R, Gul K, Kumar L. Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins. Food Chem 2024; 444:138628. [PMID: 38320335 DOI: 10.1016/j.foodchem.2024.138628] [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: 08/08/2023] [Revised: 01/13/2024] [Accepted: 01/28/2024] [Indexed: 02/08/2024]
Abstract
The chemical compositions, intermolecular interactions, and functional properties of guar germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein efficiency ratio, essential amino acid index (46.53), predicted biological value (39.02), nutritional index (42.67), and protein purity (91.69 %) were found to be highest at pH 9. The in-vitro protein digestibility of GGP sample was highest at pH 11. From SDS-PAGE, the band intensity (<10 kDa) became thinner with an increase in extraction pH from 7 to 9 and then thicker. Meanwhile, smallest particle size and weaker ionic and hydrogen bonds were found at pH 11. The β-sheet content was more dominating in GGP samples. Moreover, higher denaturation temperatures of GGP samples indicated that protein molecules had a compact tertiary structure. Furthermore, the GGP extracted at pH 7 showed better functional properties. The principal component analysis suggested that pH 9 was more suitable for isolating GGP.
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Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
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3
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Rownaghi M, Niakousari M. Sour orange ( Citrus aurantium) seed, a rich source of protein isolate and hydrolysate - A thorough investigation. Heliyon 2024; 10:e32503. [PMID: 38952368 PMCID: PMC11215272 DOI: 10.1016/j.heliyon.2024.e32503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/03/2024] Open
Abstract
Sour orange (Citrus aurantium) seeds are typically discarded by juice processors as waste. This study aimed to extract protein isolates, produce hydrolysates from de-oiled sour orange seeds (SOS), and characterize their physicochemical properties. Previous studies have described methods to obtain protein isolates and hydrolysates from agricultural residues. However, there is limited data on the SOS. This research characterized protein isolates and hydrolysates from SOS, emphasizing yield, purity, and amino acid composition. Protein isolates were extracted using borate saline buffer, saline, and distilled water. Enzymatically hydrolysis was conducted using Protamex® (a commercial protease) at concentrations ranging from 0.2 to 5 g enzyme/100g protein isolate. Differential scanning calorimetry, electrophoresis, and FT-IR spectroscopy were utilized to characterize the isolates and hydrolysates. Data showed that using 5 % saline resulted in protein extraction with a yield and purity of 30 and 86 %, respectively. DSC analysis revealed that the denaturation temperature of the protein isolate was 68 °C, while the hydrolysates exhibited structural instability, as indicated by a decrease in enthalpy change compared to the isolate. The protein isolate had a 76° contact angle. The amino acid profile showed a significant presence of glutamic acid (130.530 mg/g) and arginine (70.210 mg/g). Electrophoresis analysis exhibited four major bands of the protein. The bands' intensity decreased, and new bands appeared after hydrolysis. The enzyme hydrolysis was confirmed using the O-phthaldialdehyde method and FTIR. Findings revealed that based on the free amine group quantity, the hydrolysate obtained using 5 g enzyme/100g protein isolate was 14.220 ± 0.299 μmol/mg protein. The study concluded that sour orange seeds are a good source of protein, with protein isolates and hydrolysates exhibiting desirable characteristics. More research needs to be conducted to acquire further information about their functional properties and potential applications.
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Affiliation(s)
- Marzieh Rownaghi
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science & Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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4
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Noore S, Tiwari BK, Wanigasekara J, Amado IR, Fuciños P, McKeever K, Dillon E, Cagney G, Curtin JF, O'Donnell C. Effect of conventional and novel techniques on extraction yield, chemical characterisation and biological activities of proteins from bitter gourd (Momordica charantia). Food Chem 2024; 458:139516. [PMID: 39053391 DOI: 10.1016/j.foodchem.2024.139516] [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: 03/08/2024] [Revised: 04/14/2024] [Accepted: 04/28/2024] [Indexed: 07/27/2024]
Abstract
The study investigates the effect of conventional and novel extraction techniques on the protein extraction yield from bitter gourd seeds (Momordica charantia). Ultrasound assisted-extraction (UAE) treatment for 30 min at 4 °C using a 20 kHz ultrasound probe resulted in the highest extraction yield of crude proteins. After purification, 9.08 ± 0.23 g of protein with 82.69 ± 0.78% purity was obtained from 100 g of M. charantia seeds on a dry basis. Mass spectrometry identified proteins with reported antidiabetic activity. Antidiabetic assays showed significantly higher antidiabetic activity for the purified protein (81.10 ± 2.64%) compared to the crude protein (32.59 ± 2.76%). In vitro cytotoxicity analysis showed minimal cytotoxicity levels at concentrations <200 μg.mL-1. Overall, UAE was effective to obtain crude protein from M. charantia seeds and a subsequent purification step enhanced antidiabetic activity. However, further research is required to demonstrate in-vivo antidiabetic activity.
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Affiliation(s)
- Shaba Noore
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Brijesh K Tiwari
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Janith Wanigasekara
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Dublin, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Isabel R Amado
- International Iberian Nanotechnology Laboratory, Food Processing, and Nutrition Research Group, Av. Mestre, José Veiga s/n, 4715-330 Braga, Portugal
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory, Food Processing, and Nutrition Research Group, Av. Mestre, José Veiga s/n, 4715-330 Braga, Portugal
| | - Kate McKeever
- Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland
| | - Eugene Dillon
- Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland; BiOrbic, Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland
| | - Gerard Cagney
- Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Dublin, Ireland; BiOrbic, Bioeconomy SFI Research Centre, University College Dublin, Dublin, Ireland
| | - James F Curtin
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Dublin, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Colm O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Belfield, D04 V1W8 Dublin, Ireland.
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Kotnala B, Panneerselvam V, Vijayakumar AK. Physicochemical, structural, and functional characterization of guar meal protein isolate ( Cyamopsis tetragonoloba). Heliyon 2024; 10:e24925. [PMID: 38318049 PMCID: PMC10838761 DOI: 10.1016/j.heliyon.2024.e24925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Guar korma and churi protein isolates were assessed for their physicochemical, nutritional, functional, structural, and digestibility properties for their application in the food industry. The water extracted protein isolate of guar korma showed a protein content of 89.7 % and a yield of 48.7 %. Water extracted protein isolate of guar korma showed an excellent protein efficiency ratio, essential amino acid/total amino acids (34.35 %), amino acid score, and protein digestibility corrected amino acid score values, suggesting the existence of high-quality proteins. Water extracted protein isolate of guar korma contains all the essential amino acids except Methionine and Cysteine, according to World Health Organization recommendations for children and adults. The protein profiling of water extracted protein isolate of guar korma was analyzed using 12 % sodium dodecyl sulfate polyacrylamide gel electrophoresis and indicated the presence of eight major protein bands in the range of 17-100 kDa. In vitro digestibility of water extracted protein isolate of guar korma showed the complete digestion of the abundant protein bands within 15 min. Further, the foaming capacity, water/oil holding capacity, and emulsifying stability of water extracted protein isolate of guar korma were comparable with soy protein isolate. Fourier Transform Infrared and Circular Dichroism spectral analysis revealed the presence of several aromatic groups and β-sheets, random coils respectively in water extracted protein isolate of guar korma. The morphological nature of the guar protein isolate was characterized by Scanning Electron Microscopy. Overall, these findings support that water extracted protein isolate of guar korma has excellent functional and nutritional properties and could be a potential alternative plant protein in food industries.
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Affiliation(s)
- Bhavya Kotnala
- Department of Biochemistry, CSIR – Central Food Technological Research Institute, Mysore, 570020, India
- Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - Vijayaraj Panneerselvam
- Department of Biochemistry, CSIR – Central Food Technological Research Institute, Mysore, 570020, India
- Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - Arun Kumar Vijayakumar
- CSIR-CFTRI Resource Center, Lucknow, 226019, India
- Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
- Artificial intelligence and Machine Learning (AI&ML) Unit, National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, 695 019, India
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6
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Salami SA, Osukoya OA, Adewale OB, Odekanyin O, Obafemi TO, Kuku A. Bioactivities of Garcinia kola enzymatic hydrolysates at different enzyme-substrate ratios. AMB Express 2023; 13:78. [PMID: 37495834 PMCID: PMC10371964 DOI: 10.1186/s13568-023-01583-2] [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: 03/25/2023] [Accepted: 07/11/2023] [Indexed: 07/28/2023] Open
Abstract
Natural products, such as enzymatic hydrolysates and bioactive peptides from dietary sources, are safe alternatives to synthetic compounds linked to various deleterious effects. The purpose of this study is to determine the in vitro bioactivities (antioxidant and anti-inflammatory activities) of Garcinia kola seeds enzymatic hydrolysates (GKPHs) at different enzyme (pepsin)-substrate ratios. G. kola protein, isolated by alkaline solubilization and acid precipitation, was hydrolyzed with pepsin at varying enzyme-substrate (E:S) ratios. The antioxidant parameters investigated include 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging, hydrogen peroxide scavenging and ferrous ion (Fe2+) chelating activities. For anti-inflammatory properties, membrane stabilization and protein denaturation activities tests were used. GKPH produced at 1:32 had the highest degree of hydrolysis (66.27 ± 4.21%). All GKPHs had excellent in vitro anti-inflammatory properties. However, only enzymatic hydrolysates produced at 1:16 (E:S) ratio chelated iron (II) and as well had the highest percentage hemolysis inhibition of 84.45 ± 0.007%, percentage protein denaturation inhibition of 53.36 ± 0.01% at maximum concentration and exhibited highest DPPH scavenging activity (87.24 ± 0.10%). The enzymatic hydrolysates had excellent solubility, emulsifying and foaming properties. It could be deduced from this study that pepsin at a ratio of 1:16 of G. kola protein produced the most effective enzymatic hydrolysates in terms of their antioxidant and anti-inflammatory activities. G. kola pepsin enzymatic hydrolysates, thus, have potential in development as functional foods and as therapeutics pharmaceutical industries in the management of diseases associated with oxidative stress and inflammation owing to their excellent functional, antioxidant and anti-inflammatory properties.
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Affiliation(s)
- Salmat Adenike Salami
- Biochemistry Programme, Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria
| | - Olukemi Adetutu Osukoya
- Biochemistry Programme, Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria.
| | - Olusola Bolaji Adewale
- Biochemistry Programme, Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria
| | - Oludele Odekanyin
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Tajudeen Olabisi Obafemi
- Biochemistry Programme, Department of Chemical Sciences, Afe Babalola University, Ado-Ekiti, Nigeria
| | - Adenike Kuku
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Nigeria
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7
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Sirozi MI, Salleh NHM, Zakaria Z, Aziz NA, Hassan SAM, Abidin MAZ. Protein Extraction of Momordica Charantia Seed Assisted by Ultrasound Extraction. GREEN ENERGY AND TECHNOLOGY 2023:351-358. [DOI: 10.1007/978-981-99-1695-5_30] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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8
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Benzitoune N, kadri N, Adouane M, Berkani F, Abbou A, Dahmoune F, Remini H, Bensmail S. Pine nuts (
Pinus pinea
L.) as a potential novel plant‐based source of functional protein isolates: optimization of alkali extraction conditions, evaluation of functional properties and biochemical characterization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16471] [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]
Affiliation(s)
- Nourelimane Benzitoune
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Nabil kadri
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Meriem Adouane
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Amina Abbou
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Farid Dahmoune
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Hocine Remini
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Souhila Bensmail
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Recherche en Technologie Alimentaire (LRTA) Faculté des Sciences de l'Ingénieur Université de M'hamed Bougara 35000 Boumerdès Algérie
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9
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Naik M, Natarajan V, Modupalli N, Thangaraj S, Rawson A. Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112997] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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10
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Kumar M, Tomar M, Potkule J, Reetu, Punia S, Dhakane-Lad J, Singh S, Dhumal S, Chandra Pradhan P, Bhushan B, Anitha T, Alajil O, Alhariri A, Amarowicz R, Kennedy JF. Functional characterization of plant-based protein to determine its quality for food applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.106986] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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11
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12
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Özyurt VH, Tetik I, Ötleş S. Influence of process conditions on ultrasound‐assisted protein extraction from cold pressed tomato seed waste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vasfiye Hazal Özyurt
- Faculty of Tourism Department of Gastronomy and Culinary Arts Mugla Sıtkı Kocman University Mugla Turkey
| | - Irmak Tetik
- Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
| | - Semih Ötleş
- Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
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13
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Zaky AA, Shim JH, Abd El-Aty AM. A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake. Front Nutr 2021; 8:743909. [PMID: 34540882 PMCID: PMC8440799 DOI: 10.3389/fnut.2021.743909] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 11/13/2022] Open
Abstract
Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.
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Affiliation(s)
- Ahmed A. Zaky
- Department of Food Technology, National Research Centre, Cairo, Egypt
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Shandong Academy of Science, Qilu University of Technology, Jinan, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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14
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Larrosa APQ, Otero DM. Flour made from fruit by‐products: Characteristics, processing conditions, and applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15398] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Q. Larrosa
- Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
| | - Deborah M. Otero
- Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
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15
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Vinayashree S, Vasu P. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chem 2020; 340:128177. [PMID: 33002826 DOI: 10.1016/j.foodchem.2020.128177] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 08/26/2020] [Accepted: 09/21/2020] [Indexed: 11/18/2022]
Abstract
Pumpkin seeds are rich source of nutritionally well-balanced proteins. The biochemical, nutritional, and functional properties of the protein isolate (PPI) and protein fractions from pumpkin seed were evaluated. Extraction method for PPI was optimized by varying NaCl (0, 0.5, 1 M) and flour-to-solution ratio (1:5, 1:10, 1:25), at pH 9.0. Proteins were extracted by Osborne procedure and the alkali fraction (AF, 45.82%) was found to be the predominant fraction. SDS-PAGE profile of PPI revealed major bands ranging from 50 to 7 kDa. AF contained all the essential amino acids (EAA) except lysine and threonine, as required by pre-school children (FAO/WHO). PPI and AF showed better protein efficiency ratio and EAA/TAA (total) %, indicating the presence of good quality proteins. Functional properties were found to be comparable with soybean protein isolate. Circular dichroism studies showed that water fraction comprised of α-helix and random coils, while salt and alkali fractions contained β-strand and coils.
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Affiliation(s)
- S Vinayashree
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Prasanna Vasu
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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16
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Sahni P, Sharma S, Surasani VKR. Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chem 2020; 333:127503. [PMID: 32683258 DOI: 10.1016/j.foodchem.2020.127503] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 06/22/2020] [Accepted: 07/04/2020] [Indexed: 11/25/2022]
Abstract
Protein isolates were prepared from wet heat processed (APIp) and unprocessed alfalfa seeds (APIc) and characterized for composition and functionality at different pH. APIc and APIp exhibited high content of all the essential amino acids. Antinutrient content of APIp was lower in comparison to APIc and marked reduction in the trypsin inhibitor (85.97%) and lectin activity (100%) was observed. Processing did not cause much reduction of bioactive constituents and antioxidant activity of APIp. Alfalfa protein isolates exhibited complex polypeptide banding ranging from molecular weight of 11-75 kDa. APIp exhibited change in the conformation of protein discerned as alteration in interrelated nuances of ATR-FTIR spectra, XRD-pattern, morphology, charge on proteins and reduced solubility in comparison to APIc due to processing. APIp exhibited marked improvement in the functional properties in comparison to APIc discerned as improved hydration, surface active and gelation properties. Highest hydration and surface active properties were exhibited at pH 9.0, even though APIp at pH 7.0 showed fairly similar functional properties as APIc and APIp at pH 9.0. APIp exhibited reduced least gelation concentration in comparison to APIc at pH 7.0 and also engendered gelation at pH 4.0 and 9.0 contrary to APIc.
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Affiliation(s)
- Prashant Sahni
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India.
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India
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Kesari P, Pratap S, Dhankhar P, Dalal V, Mishra M, Singh PK, Chauhan H, Kumar P. Structural characterization and in-silico analysis of Momordica charantia 7S globulin for stability and ACE inhibition. Sci Rep 2020; 10:1160. [PMID: 31980708 PMCID: PMC6981215 DOI: 10.1038/s41598-020-58138-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Accepted: 12/31/2019] [Indexed: 01/07/2023] Open
Abstract
Momordica charantia (Mc) seeds are widely used edible crop with high nutritional quality. The food and pharmaceutical industries use it as a natural anti-oxygenic agent. Herein, a ~52 kDa protein, which is a major part of seed proteome has been purified, biochemically characterized and structure has been determined. MALDI-ESI-MS identified peptide fragments and contig-deduced sequence suggested the protein to be homologous to 7S globulins. The crystal structure shows that protein has a bicupin fold similar to 7S globulins and the electron density for a copper and acetate ligand were observed in the C-terminal barrel domain. In silico study reveals that a tripeptide (VFK) from Mc7S possess a higher binding affinity for angiotensin converting enzyme (ACE) than already reported drug Lisinopril (LPR). The protein is a glycoprotein and highly stable under varying thermal and pH conditions due to its secondary structures. The DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) assay showed the protein to have an anti-oxygenic nature and can aid in scavenging free radical from sample. The protein can assist to enhance the nutritional and functional value of food by acting as a food antioxidant. Further, characterization of Mc7S required which might add in importance of Mc7S as antioxidant, anti-diabetic and anti-hypertensive.
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Affiliation(s)
- Pooja Kesari
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Shivendra Pratap
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Poonam Dhankhar
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Vikram Dalal
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Manisha Mishra
- Plant Molecular Biology Division, Council of Scientific and Industrial Research (CSIR)-National Botanical Research Institute, Lucknow, India
| | - Pradyumna Kumar Singh
- Plant Molecular Biology Division, Council of Scientific and Industrial Research (CSIR)-National Botanical Research Institute, Lucknow, India
| | - Harsh Chauhan
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Pravindra Kumar
- 0000 0000 9429 752Xgrid.19003.3bDepartment of Biotechnology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
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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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Qamar S, Manrique YJ, Parekh H, Falconer JR. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 2019; 60:2742-2762. [DOI: 10.1080/10408398.2019.1657062] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sadia Qamar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Yady J. Manrique
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
| | - Harendra Parekh
- School of Pharmacy, The University of Queensland, Brisbane, Queensland, Australia
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Biorefining and the Functional Properties of Proteins from Lipid and Pigment Extract Residue of Chlorella pyrenoidosa. Mar Drugs 2019; 17:md17080454. [PMID: 31374944 PMCID: PMC6723826 DOI: 10.3390/md17080454] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 07/28/2019] [Accepted: 07/30/2019] [Indexed: 11/16/2022] Open
Abstract
Microalgae are considered as excellent candidates for bioactive compounds, yet microalgal residues remaining after the extraction of one or two compounds are usually discarded, which is not economical. This study demonstrates the alkaline extraction of proteins from Chlorella pyrenoidosa residue after lipid and pigment extractions, and their functional properties. Single-factor experiments and response surface methodology were used to obtain the optimal conditions for protein extraction. Based on our results, a maximum protein yield of 722.70 mg/g, was obtained under the following extraction conditions: sodium hydroxide concentration 7.90%, extraction temperature 70.00 °C, extraction time 34.80 min, and microalgal residue concentration 8.20 mg/mL. The molecular weight of microalgal residue protein isolate (MRPI) was mainly distributed at the regions of 0.18-0.50 kDa, 0.50-1.50 kDa, and 1.50-5.00 kDa. The essential amino acid content was greater than the values recommended by FAO/WHO standards; a high essential amino acid index value (1.49) was another good indication that MRPI is suitable for human consumption. Moreover, MRPI exhibited excellent emulsifying properties and antioxidant activity, which suggests it may be useful as an emulsifying agent and antioxidant. These findings could improve the extraction methods of functional protein from microalgal residue and add value to microalgae-based bioactive compound production processes.
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LIU Y, MA XY, LIU LN, XIE YP, KE YJ, CAI ZJ, WU GJ. Ultrasonic-assisted extraction and functional properties of wampee seed protein. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03918] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | | | | | | | | | | | - Guo-Jie WU
- Zhongkai University of Agriculture and Engineering, China
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22
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Yoon IS, Lee HJ, Kang SI, Park SY, Kang YM, Kim J, Heu MS. Food functionality of protein isolates extracted from Yellowfin Tuna ( Thunnus albacares) roe using alkaline solubilization and acid precipitation process. Food Sci Nutr 2019; 7:412-424. [PMID: 30847118 PMCID: PMC6392840 DOI: 10.1002/fsn3.793] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 07/31/2018] [Accepted: 08/05/2018] [Indexed: 11/14/2022] Open
Abstract
Four types of roe protein isolates (RPIs) were prepared through the alkaline solubilization and acid precipitation (ASAP) process, and their functional properties and in vitro bioactivities were evaluated. Higher buffer capacity in pH-shift range of 8-12 was found in RPI-1 (pH 11/4.5), required average 94.5 mM NaOH than that of other RPIs to change the pH by 1 unit. All the samples of 1% dispersion (w/v) showed the lowest buffering capacity near the initial pH. The water-holding capacities (WHC) of RPIs and casein as controls without pH-shift were in range of 3.7-4.0 g/g protein, and there were no significant differences (p > 0.05). At pH 2 and 8-12 with pH-shift, WHC and protein solubility of RPIs were significantly improved compared to those of controls. Foaming capacities of RPI-1 and RPI-3 were 141.9% and 128.1%, respectively, but those of RPI-2 and RPI-4 were not detected. The oil-in-water emulsifying activity index of RPI-1 and RPI-3 was 10.0 and 8.3 m2/g protein, which was not statistically different from casein (7.0 m2/g), but lower than that of hemoglobin (19.1 m2/g). Overall, RPIs, casein, and hemoglobin exhibited lower food functionality at pH 4-6 near isoelectric points. Through the pH-shift treatment, the food functionalities of RPIs were improved over the controls, especially in the pH 2 and pH 8-12 ranges. RPI also showed in vitro antioxidant and antihypertensive activities. Therefore, it has been confirmed that RPI extracted from yellowfin tuna roe has high utility as a protein- or food-functional-enhancing material or protein substitute resource for noodles, confectionery, baking, and surimi-based products.
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Affiliation(s)
- In Seong Yoon
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Hyun Ji Lee
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
| | - Sang In Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Sun Young Park
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Young Mi Kang
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
| | - Jin‐Soo Kim
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Seafood and Aquaculture Science/Institute of Marine IndustryGyeongsang National UniversityTongyeongKorea
| | - Min Soo Heu
- Research Center for Industrial Development of SeafoodGyeongsang National UniversityTongyeongKorea
- Department of Food and Nutrition/Institute of Marine IndustryGyeongsang National UniversityJinjuKorea
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K Sonawane S, S Arya S. Plant Seed Proteins: Chemistry, Technology and Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.2.20] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
This review deals with the significance of plant seed proteins. Plant seed proteins are known to provide various beneficial activities like antimicrobial, antihypertensive, antiviral and antioxidant. They are essential source of amino acids; act as a source of nutrition booster. Present review elaborates on extraction of proteins and hydrolysis with their advantages and disadvantages, their nutritional property, health benefits and challenges associated with the peptides.
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Affiliation(s)
- Sachin K Sonawane
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra, India- 400 019
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra, India- 400 019
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24
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Feyzi S, Varidi M, Zare F, Varidi MJ. Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1880-1888. [PMID: 28898430 DOI: 10.1002/jsfa.8669] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/19/2017] [Accepted: 09/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Different drying methods due to protein denaturation could alter the functional properties of proteins, as well as their structure. So, this study focused on the effect of different drying methods on amino acid content, thermo and functional properties, and protein structure of fenugreek protein isolate. RESULTS Freeze and spray drying methods resulted in comparable protein solubility, dynamic surface and interfacial tensions, foaming and emulsifying properties except for emulsion stability. Vacuum oven drying promoted emulsion stability, surface hydrophobicity and viscosity of fenugreek protein isolate at the expanse of its protein solubility. Vacuum oven process caused a higher level of Maillard reaction followed by the spray drying process, which was confirmed by the lower amount of lysine content and less lightness, also more browning intensity. ΔH of fenugreek protein isolates was higher than soy protein isolate, which confirmed the presence of more ordered structures. Also, the bands which are attributed to the α-helix structures in the FTIR spectrum were in the shorter wave number region for freeze and spray dried fenugreek protein isolates that show more possibility of such structures. CONCLUSION This research suggests that any drying method must be conducted in its gentle state in order to sustain native structure of proteins and promote their functionalities. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), Ste. Anne de Bellevue, QC, Canada
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
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25
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Liu CM, Peng Q, Zhong JZ, Liu W, Zhong YJ, Wang F. Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.). Molecules 2018; 23:E393. [PMID: 29439533 PMCID: PMC6016967 DOI: 10.3390/molecules23020393] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 01/30/2018] [Accepted: 01/31/2018] [Indexed: 11/16/2022] Open
Abstract
Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tests. Cashew nut proteins represent an abundant nutrient with well-balanced amino acid composition and could meet the requirements recommended by FAO/WHO. SDS-PAGE pattern indicated cashew nut proteins were mainly composed of a polypeptide with molecular weight (MW) of 53 kDa, which presented two bands with MW of 32 and 21 kDa under reducing conditions. The far-UV CD spectra indicated that cashew proteins were rich in β-sheets. The surface hydrophobicity of the protein isolate was higher than that of the protein fractions. In pH 7.0, the solubility of protein fractions was above 70%, which was higher than protein isolate at any pH. Glutelin had the highest water/oil holding capacity and foaming properties. Protein isolate displayed better emulsifying properties than protein fractions. In summary, cashew nut kernel proteins have potential as valuable nutrition sources and could be used effectively in the food industry.
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Affiliation(s)
- Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Qian Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Ye-Jun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Fang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, China.
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Feyzi S, Milani E, Golimovahhed QA. Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.031] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Makeri MU, Mohamed SA, Karim R, Ramakrishnan Y, Muhammad K. Fractionation, physicochemical, and structural characterization of winged bean seed protein fractions with reference to soybean. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1369101] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Mohammad Usman Makeri
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Technology Department, NAERLS, Ahmadu Bello University Zaria, Kaduna, Nigeria
| | - Sabo Abdulkarim Mohamed
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yogeshini Ramakrishnan
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Kharidah Muhammad
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. BIOMED RESEARCH INTERNATIONAL 2017; 2017:2121878. [PMID: 29181389 PMCID: PMC5664370 DOI: 10.1155/2017/2121878] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/16/2017] [Accepted: 08/30/2017] [Indexed: 12/15/2022]
Abstract
Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.
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Karabiber EB, Yılmaz E. Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2016.0984] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Buket Karabiber
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
| | - E. Yılmaz
- Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
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Feyzi S, Varidi M, Zare F, Varidi MJ. A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents. Int J Biol Macromol 2017; 105:27-35. [PMID: 28663151 DOI: 10.1016/j.ijbiomac.2017.06.101] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 06/23/2017] [Accepted: 06/24/2017] [Indexed: 10/19/2022]
Abstract
This study showed defatting solvents including hexane, diethyl ether, chloroform, ethanol and acetone, due to their influence on protein denaturation and structure, have considerable effect on the amino acid composition, thermal characterizations, surface and functional properties of fenugreek protein isolate. FTIR analysis while confirmed the presence of secondary structures in all fenugreek protein isolates, showed differences in these structures. Hexane and diethyl ether resulted in comparable coagulated protein percentage, interfacial tension, emulsifying properties, surface hydrophobicity, Td and SDS-PAGE profile in fenugreek protein isolates. The lowest surface tension in fenugreek protein isolate produced from ethanol defatted flour was in accordance with its considerable foaming properties. Maximum Td and ΔH were observed in fenugreek protein isolate obtained from acetone defatted fenugreek flour. The highest amounts of hydrophobic and charged hydrophilic amino acids in fenugreek protein isolate produced from hexane and acetone defatted fenugreek flours respectively, were in accordance with the polarity of the applied defatting solvents. Thermograph and coagulated protein percentage confirmed that chloroform caused the lowest thermal stability in fenugreek protein isolate.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), 21111 Lakeshore Road, Ste. Anne de Bellevue, QC, H9X 3V9, Canada.
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 91775-1163, Iran.
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31
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Characterization and functional properties of protein isolates from wild almond. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9553-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and Soybean [Glycine max.] Protein isolates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9455-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Gadalkar SM, Gogate PR, Rathod VK. Recovery of Proteins from Rice Mill Industry Waste (Rice Bran) Using Alkaline or NaCl-Assisted Alkaline Extraction Processes. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12430] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sagar M. Gadalkar
- Department of Chemical Engineering; Institute of Chemical Technology; Mumbai 400019 India
| | - Parag R. Gogate
- Department of Chemical Engineering; Institute of Chemical Technology; Mumbai 400019 India
| | - Virendra K. Rathod
- Department of Chemical Engineering; Institute of Chemical Technology; Mumbai 400019 India
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Feyzi S, Varidi M, Zare F, Varidi MJ. Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:3165-3176. [PMID: 25523830 DOI: 10.1002/jsfa.7056] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2014] [Revised: 12/13/2014] [Accepted: 12/16/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND With increasing demand for new protein sources, research on plant protein extraction and evaluation of the functional properties of protein isolates is necessary. In this study, pH and NaCl concentration, as two parameters affecting protein extraction of fenugreek seed, was investigated and the condition of fenugreek protein isolate (FPI) extraction was optimized using response surface methodology. RESULTS FPI had significantly (P< 0.05) higher protein and essential amino acid content (891.00 and 387.41 g kg(-1) , respectively) compared with soy protein isolate (SPI). FPI was rich in Asp and Glu, confirming the presence of bands in the acidic region (30-39 kDa) of its electrophoretic pattern. Differential scanning calorimeter thermography of both FPI and SPI showed two peaks with high denaturation temperature, confirming the presence of high protein content and hydrophobic amino acids. Protein solubility, foaming capacity, foam stability and emulsion stability of FPI were higher than SPI; moreover, both FPI and SPI showed pH-dependent protein functionalities. CONCLUSION Fenugreek seed protein extraction was optimized by control of pH and NaCl concentration. FPI could be used as a protein source with remarkable functional properties.
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Affiliation(s)
- Samira Feyzi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
| | - Fatemeh Zare
- Bioresource Engineering Department, McGill University (Macdonald Campus), Ste Anne de Bellevue, QC, Canada, H9X 3 V9
| | - Mohammad Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Khorasan Razavi, PO Box 91775-1163, Iran
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Priyanto AD, Doerksen RJ, Chang CI, Sung WC, Widjanarko SB, Kusnadi J, Lin YC, Wang TC, Hsu JL. Screening, discovery, and characterization of angiotensin-I converting enzyme inhibitory peptides derived from proteolytic hydrolysate of bitter melon seed proteins. J Proteomics 2015; 128:424-35. [DOI: 10.1016/j.jprot.2015.08.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 08/24/2015] [Accepted: 08/27/2015] [Indexed: 10/23/2022]
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Zhou N, Li W, Wu Z, Li X, Yang A, Tong P, Chen H. Sequential extractions: A new way for protein quantification—data from peanut allergens. Anal Biochem 2015; 484:31-6. [DOI: 10.1016/j.ab.2015.05.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 03/31/2015] [Accepted: 05/13/2015] [Indexed: 10/23/2022]
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Rezig L, Riaublanc A, Chouaibi M, Guéguen J, Hamdi S. Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1020433] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Horax R, Hettiarachchy N, Chen P. Characteristics and Functionality Enhancement by Glycosylation of Bitter Melon (Momordica charantia) Seed Protein. J Food Sci 2014; 79:C2215-21. [DOI: 10.1111/1750-3841.12680] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Accepted: 09/07/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Ronny Horax
- Authors Ronny Horax and Navam Hettiarachchy are with Dept. of Food Science; Uni. of Arkansas; 2650 North Young Avenue; Fayetteville, AR 72704 U.S.A
| | - Navam Hettiarachchy
- Authors Ronny Horax and Navam Hettiarachchy are with Dept. of Food Science; Uni. of Arkansas; 2650 North Young Avenue; Fayetteville, AR 72704 U.S.A
| | - Pengyin Chen
- Dept. of Crop; Soil, and Environmental Sciences; Univ. of Arkansas; 115 Plant Sciences Building; Fayetteville, AR 72701 U.S.A
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Zhao Q, Selomulya C, Xiong H, Chen XD, Li X, Wang S, Bai C, Peng H, Zhou Q, Sun W. Rice Dreg Protein as an Alternative to Soy Protein Isolate: Comparison of Nutritional Properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2012.732167] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ursu AV, Marcati A, Sayd T, Sante-Lhoutellier V, Djelveh G, Michaud P. Extraction, fractionation and functional properties of proteins from the microalgae Chlorella vulgaris. BIORESOURCE TECHNOLOGY 2014; 157:134-9. [PMID: 24534795 DOI: 10.1016/j.biortech.2014.01.071] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 01/15/2014] [Accepted: 01/19/2014] [Indexed: 05/21/2023]
Abstract
This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH=7 or pH=12. The higher solubilisation yield (52±3%w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7kbar). After solubilisation, proteins were recovered by two procedures: precipitation in acid media and concentration/fractionation by tangential ultrafiltration. Proteins were analysed for their molecular weights, isoelectric points and amino acids compositions and their emulsifying properties were quantified and compared to those of commercial ingredients. In spite of lower yield, better emulsifying capacity was obtained when protein solubilisation takes place at pH=7 and when using proteins from permeate of tangential ultrafiltration. In all cases, emulsifying capacity (1780±20 and 3090±50mLoil/g protein) and stability (72±1% and 79±1%) of microalgae proteins remained comparable or higher than the commercial ingredients such as sodium caseinate.
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Affiliation(s)
- Alina-Violeta Ursu
- Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, 24 avenue des Landais, BP 206, 63174 Aubière cedex, France; Université "Vasile Alecsandri" de Bacau, 157 Calea Marasesti, 600115 Bacau, Romania
| | - Alain Marcati
- Clermont Université, ENSCCF, Institut Pascal, axe GePEB, UMR CNRS 6602, 24 avenue des Landais, BP206, 63174 Aubière cedex, France
| | - Thierry Sayd
- INRA, UR370 QuaPA, 63122 Saint Genès Champanelle, France
| | | | - Gholamreza Djelveh
- Clermont Université, ENSCCF, Institut Pascal, axe GePEB, UMR CNRS 6602, 24 avenue des Landais, BP206, 63174 Aubière cedex, France.
| | - Philippe Michaud
- Clermont Université, Université Blaise Pascal, Institut Pascal UMR CNRS 6602, 24 avenue des Landais, BP 206, 63174 Aubière cedex, France
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Rezig L, Chibani F, Chouaibi M, Dalgalarrondo M, Hessini K, Guéguen J, Hamdi S. Pumpkin (Cucurbita maxima) seed proteins: sequential extraction processing and fraction characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7715-7721. [PMID: 23869935 DOI: 10.1021/jf402323u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Seed proteins extracted from Tunisian pumpkin seeds ( Cucurbita maxima ) were investigated for their solubility properties and sequentially extracted according to the Osborne procedure. The solubility of pumpkin proteins from seed flour was greatly influenced by pH changes and ionic strength, with higher values in the alkaline pH regions. It also depends on the seed defatting solvent. Protein solubility was decreased by using chloroform/methanol (CM) for lipid extraction instead of pentane (P). On the basis of differential solubility fractionation and depending on the defatting method, the alkali extract (AE) was the major fraction (42.1 (P), 22.3% (CM)) compared to the salt extract (8.6 (P), 7.5% (CM)). In salt, alkali, and isopropanol extracts, all essential amino acids with the exceptions of threonine and lysine met the minimum requirements for preschool children (FAO/WHO/UNU). The denaturation temperatures were 96.6 and 93.4 °C for salt and alkali extracts, respectively. Pumpkin protein extracts with unique protein profiles and higher denaturation temperatures could impart novel characteristics when used as food ingredients.
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Affiliation(s)
- Leila Rezig
- Food Conservation and Valorization Laboratory, High Institute of Food Industries , 58 Avenue Alain Savary, El Khadra City, Tunis 1003, Tunisia
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Zhou A, Yin F, Zhao L, Gong C, Benjakul S, Liu X, Cao Y. Purification and Characterization of Trypsin From the Intestine of Genetically Improved Nile Tilapia (Oreochromis niloticus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.658528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Espino-Sevilla MT, Jaramillo-Flores ME, Hernández-Gutiérrez R, Mateos-Díaz JC, Espinosa-Andrews H, Barba de la Rosa AP, Rodiles-López JO, Villanueva-Rodríguez S, Lugo-Cervantes EC. Functional properties of Ditaxis heterantha proteins. Food Sci Nutr 2013; 1:254-265. [PMID: 29387355 PMCID: PMC5779325 DOI: 10.1002/fsn3.34] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2012] [Revised: 03/06/2013] [Accepted: 03/20/2013] [Indexed: 11/24/2022] Open
Abstract
Ditaxis heterantha is a plant of the Euphorbiaceae family that grows in semiarid regions of Mexico. It produces yellow pigmented seeds that are used for coloring of foods. The seeds contain about 20% of proteins. Proteins of D. heterantha were extracted and fractionated on the basis of solubility. Three main protein fractions were obtained: glutelins, 488 ± 0.5; albumins, 229 ± 2; and total globulins, 160 ± 1 g/kg. The amino acid profile was evaluated for each fraction and protein isolated, where the protein isolate contains essential amino acids such as Val, Phe, Tyr, and Leu. A calorimetric study showed that globulins and glutelins have a high denaturing temperature between 100 and 106°C, while albumins showed a denaturing temperature at 76°C. The protein isolate and its fractions exhibited functional properties: the isolated protein demonstrated good oil‐holding capacity of 40.7 g/kg. Foam capacity (FC) and foam stability (FS) were observed principally in glutelins and globulins where FC maximum was 330% and the FS was 28 min. The emulsifying capacity was observed in the same fractions of glutelins and globulins, followed by albumins. However, the glutelin fraction in particular was the only fraction that exhibited emulsifying stability at pH 5, 6, and 7. Gelling capacity was observed in albumins and globulins. This study indicated that protein isolated from D. heterantha could be used in food formulations due to its essential amino acid profile. Glutelin could be used as an emulsifying additive. Additionally, glutelin and globulin were stable at temperatures above 100°C; this is an important factor in food industry, principally in heat processes.
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Affiliation(s)
- Ma T Espino-Sevilla
- Departamento de Ciencias Tecnológicas Centro Universitario la Ciénega Av. Universidad, Núm. 111547820 Ocotlán Jalisco México
| | - Maria E Jaramillo-Flores
- Departamento de Graduados e Investigación de Alimentos Escuela Nacional de Ciencias Biológicas (ENCB) Instituto Politécnico Nacional (IPN) Carpio y Plan de Ayala 11340 México, D.F México
| | - Rodolfo Hernández-Gutiérrez
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Juan C Mateos-Díaz
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Hugo Espinosa-Andrews
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Ana P Barba de la Rosa
- Instituto Potosino de Investigación Científica y Tecnológica (IPCYT) Camino a La Presa de San José 2055, Lomas 4a Sección 78216 San Luis Potosí México
| | - Jose O Rodiles-López
- Departamento de Graduados e Investigación de Alimentos Escuela Nacional de Ciencias Biológicas (ENCB) Instituto Politécnico Nacional (IPN) Carpio y Plan de Ayala 11340 México, D.F México
| | - Socorro Villanueva-Rodríguez
- Unidad de Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Av. Normalistas 80044270 Guadalajara México
| | - Eugenia C Lugo-Cervantes
- Departamento de Ciencias Tecnológicas Centro Universitario la Ciénega Av. Universidad, Núm. 111547820 Ocotlán Jalisco México
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Marasabessy A, Moeis MR, Sanders JPM, Weusthuis RA. Enhancing Jatropha oil extraction yield from the kernels assisted by a xylan-degrading bacterium to preserve protein structure. Appl Microbiol Biotechnol 2011; 90:2027-36. [PMID: 21556918 PMCID: PMC3102194 DOI: 10.1007/s00253-011-3312-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Revised: 04/05/2011] [Accepted: 04/05/2011] [Indexed: 11/23/2022]
Abstract
We investigated the use of bacterial cells isolated from paddy crab for the extraction of oil from Jatropha seed kernels in aqueous media while simultaneously preserving the protein structures of this protein-rich endosperm. A bacterial strain-which was marked as MB4 and identified by means of 16S rDNA sequencing and physiological characterization as either Bacillus pumilus or Bacillus altitudinis-enhanced the extraction yield of Jatropha oil. The incubation of an MB4 starter culture with preheated kernel slurry in aqueous media with the initial pH of 5.5 at 37 °C for 6 h liberated 73% w/w of the Jatropha oil. Since MB4 produces xylanases, it is suggested that strain MB4 facilitates oil liberation via degradation of hemicelluloses which form the oil-containing cell wall structure of the kernel. After MB4 assisted oil extraction, SDS-PAGE analysis showed that the majority of Jatropha proteins were preserved in the solid phase of the extraction residues. The advantages offered by this process are: protein in the residue can be further processed for other applications, no purified enzyme preparation is needed, and the resulting oil can be used for biodiesel production.
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Affiliation(s)
- Ahmad Marasabessy
- Valorisation of Plant Production Chains, Wageningen University, Wageningen, the Netherlands.
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