1
|
Abdel-Aal ESM. Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas. Foods 2024; 13:1532. [PMID: 38790832 PMCID: PMC11121700 DOI: 10.3390/foods13101532] [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: 05/01/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive use of water and energy. The current review intends to discuss the limitations and flaws of the existing practice of grain milling and fractionation, along with potential solutions to make it more sustainable, with an emphasis on wheat and peas as common fractionation crops. This review discusses a proposed sustainable grain processing system for the fractionation of wheat or peas into flour, protein, starch, and value-added components. The proposed system is a hybrid model that combines dry and wet fractionation processes in conjunction with the implementation of three principles, namely, integration, recycling, and upcycling, to improve component separation efficiency and value addition and minimize grain milling waste. The three principles are critical in making grain processing more efficient in terms of the management of waste and resources. Overall, this review provides potential solutions for how to make the grain processing system more sustainable.
Collapse
Affiliation(s)
- El-Sayed M Abdel-Aal
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| |
Collapse
|
2
|
Pulivarthi MK, Buenavista RM, Bangar SP, Li Y, Pordesimo LO, Bean SR, Siliveru K. Dry fractionation process operations in the production of protein concentrates: A review. Compr Rev Food Sci Food Saf 2023; 22:4670-4697. [PMID: 37779384 DOI: 10.1111/1541-4337.13237] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/10/2023] [Accepted: 08/18/2023] [Indexed: 10/03/2023]
Abstract
The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant-protein extraction is water and chemical-intensive, posing environmental concerns. Dry fractionation is an energy-efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein-rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.
Collapse
Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rania Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Lester O Pordesimo
- Stored Product Insect and Engineering Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Scott R Bean
- Grain Quality and Structure Research Unit, CGAHR, USDA-ARS, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
3
|
Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
Collapse
Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
| |
Collapse
|
4
|
Tribo-electrostatic separation of yellow pea and its optimization based on milling types and screen sizes. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.118169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
5
|
Rivera J, Siliveru K, Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Crit Rev Food Sci Nutr 2022; 64:4179-4201. [PMID: 38708867 DOI: 10.1080/10408398.2022.2139223] [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] [Indexed: 11/06/2022]
Abstract
The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainability and nutritional benefits. Dry and wet protein fractionation methods have been developed to increase protein yield, purity, and functional and nutritional qualities. This review explores the recent developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates. Functionality differences between pulse proteins obtained from different fractionation methods and the use of fractionated pulse proteins in different food applications are also critically reviewed. Pretreatment methods improve the de-hulling efficiency of seeds prior to fractionation. Research on wet fractionation methods focuses on improving sustainability and functionality of proteins while studies on dry methods focus on increasing protein yield and purity. Hybrid methods produced fractionated proteins with higher yield and purity while also improving protein functionality and process sustainability. Dry and hybrid fractionated proteins have comparable or superior functionalities relative to wet fractionated proteins. Pulse protein ingredients are successfully incorporated into various food formulations with notable changes in their sensory properties. Future studies could focus on optimizing the fractionation process, improving protein concentrate palatability, and optimizing formulations using pulse proteins.
Collapse
Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
6
|
Towards dry fractionation of soybean meal into protein and dietary fiber concentrates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
7
|
Separation behavior of sieved endosperm-enriched oat fractions via tribo-electrostatic approach. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
8
|
Dent T, Maleky F. Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality. Crit Rev Food Sci Nutr 2022; 63:9914-9925. [PMID: 35622940 DOI: 10.1080/10408398.2022.2070723] [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] [Indexed: 11/03/2022]
Abstract
Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins. These processing steps have consequential effects on the composition and structure of the resulting proteins which may modify their functional properties. This study reviews the most prominent options for each unit operation of pulse protein processing such as extraction, isolation, and drying. It also emphasizes the benefits and drawbacks of such methods and their effects on the pulse protein functionality. Furthermore, enzymatic hydrolysis is discussed as an optional processing step that is thought to counteract loss of functionality associated with pulse protein isolation. However, review of enzymatic hydrolysis literature reveals methodological issues in which insoluble and nonfunctional fractions of pulse protein hydrolysates are removed before analysis. This literature may draw into question the validity of the conventional wisdom that enzymatic hydrolysis is always beneficial to protein functionality.
Collapse
Affiliation(s)
- Terrence Dent
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| |
Collapse
|
9
|
Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
Collapse
Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
| |
Collapse
|
10
|
Quintero-Quiroz J, Celis-Torres A, Ciro-Gómez G, Torres J, Corrales-García L, Rojas J. Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1665-1676. [PMID: 35531395 PMCID: PMC9046477 DOI: 10.1007/s13197-021-05126-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2020] [Accepted: 05/26/2020] [Indexed: 05/03/2023]
Abstract
Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdered materials followed by sonication in alkaline medium using a Box-Behnken design. pH (6-10), a buffer-to-material ratio (5:1 to 15:1) and sonication time (0-20 min) were taken as independent variables, whereas protein yield was taken as the dependent variable. A pH of 9, 20 min treatment, and a buffer-to-material ratio of 5:1 were the optimal extraction conditions for quinoa and black beans, whereas a 1:10 ratio was suitable for lentils. Sonication in alkaline medium caused partial protein unfolding and these isolates; in turn, the molecular weight affected the emulsifying activity and stability. Moreover, sonication had a strong effect on the gelation temperature, emulsifying activity, the water, and oil sorption. Sonication improved protein yield and exposed amino acids such as glutamic acid, aspartic acid, leucine and glycine. In turn, thiol groups were responsible for the increased in gelation temperature. The better gelling property coupled with high emulsifying property of these proteins show potential application as protein emulsifiers in the production of gels, sausages, and pet foods.
Collapse
Affiliation(s)
- Julián Quintero-Quiroz
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Angélica Celis-Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Gelmy Ciro-Gómez
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Juan Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Ligia Corrales-García
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - John Rojas
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| |
Collapse
|
11
|
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04010-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
12
|
A meta-analysis of pulse-protein extraction technologies: Impact on recovery and purity. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111048] [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]
|
13
|
Mehrtash H, Konakbayeva D, Tabtabaei S, Srinivasan S, Rajabzadeh AR. A New Perspective to Tribocharging: Could Tribocharging Lead to the Development of a Non-Destructive Approach for Process Monitoring and Quality Control of Powders? Foods 2022; 11:foods11050693. [PMID: 35267326 PMCID: PMC8909115 DOI: 10.3390/foods11050693] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/16/2022] Open
Abstract
This study explores a new perspective on triboelectrification that could potentially lead to the development of a non-destructive approach for the rapid characterization of powders. Sieved yellow pea powders at various particle sizes and protein contents were used as a model system for the experimental charge measurements of the triboelectrified powders. A tribocharging model based on the prominent condenser model was combined with a Eulerian-Lagrangian computational fluid dynamics (CFD) model to simulate particle tribocharging in particle-laden flows. Further, an artificial neural network model was developed to predict particle-wall collision numbers based on a database obtained through CFD simulations. The tribocharging and CFD models were coupled with the experimental tribocharging data to estimate the contact potential difference of powders, which is a function of contact surfaces' work functions and depends on the chemical composition of powders. The experimentally measured charge-to-mass ratios were linearly related to the calculated contact potential differences for samples with different protein contents, indicating a potential approach for the chemical characterization of powders.
Collapse
Affiliation(s)
- Hadi Mehrtash
- Department of Mechanical Engineering, McMaster University, Hamilton, ON L8S 3L8, Canada;
| | - Dinara Konakbayeva
- Department of Chemical Engineering, Howard University, Washington, DC 20060, USA;
| | - Solmaz Tabtabaei
- Department of Chemical Engineering, Howard University, Washington, DC 20060, USA;
- Correspondence: (S.T.); (S.S.); (A.R.R.)
| | - Seshasai Srinivasan
- Department of Mechanical Engineering, McMaster University, Hamilton, ON L8S 3L8, Canada;
- W Booth School of Engineering Practice and Technology, McMaster University, Hamilton, ON L8S 0A3, Canada
- Correspondence: (S.T.); (S.S.); (A.R.R.)
| | - Amin Reza Rajabzadeh
- Department of Mechanical Engineering, McMaster University, Hamilton, ON L8S 3L8, Canada;
- W Booth School of Engineering Practice and Technology, McMaster University, Hamilton, ON L8S 0A3, Canada
- Correspondence: (S.T.); (S.S.); (A.R.R.)
| |
Collapse
|
14
|
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]
|
15
|
Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| |
Collapse
|
16
|
Zhu HG, Tang HQ, Cheng YQ, Li ZG, Tong LT. Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111702] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
17
|
Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
18
|
Morais FS, Canuto KM, Ribeiro PRV, Silva AB, Pessoa ODL, Freitas CDT, Bezerra EA, Gonçalves JFC, Souza DP, Sousa BF, Silva AFB, Ramos MV. Insecticidal Compound from Himatanthus drasticus Latex against Cowpea Infestation by Callosobruchus maculatus (Coleoptera: Chrysomelidae). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5049-5058. [PMID: 33891815 DOI: 10.1021/acs.jafc.1c01177] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Vigna unguiculata is an important source of proteins and energy for humans and animals. However, postharvest losses caused by Callosobruchus maculatus can reach from 20 to 100% of stored seeds. In this study, the insecticide potential of compounds extracted from Himatanthus drasticus latex was assessed. The latex was extracted with ethanol (70%) and then partitioned through sequential use of hexane and chloroform. These fractions were investigated by chromatography to determine their chemical composition. Plumieride, identified in a hydroalcoholic subfraction, was tested for insecticidal activity against C. maculatus. The ethanolic fraction (LC50 = 0.109; LC90 = 0.106%) and the plumieride (LC50 = 0.166; LC90 = 0.167%) were lethal to larvae. Plumieride (0.25%) delayed larval development, and mortality reached 100%. Its inhibitory action on intestinal α-amylase from larvae was higher (89.12%) than that of acarbose (63.82%). Plumieride (0.1%) inhibited the enzyme α-amylase in vivo in the larval intestine. This result was confirmed by a zymogram test performed by SDS-PAGE when the enzyme electrophoresed on gel copolymerized with starch. When spread on seeds, the hydroalcoholic fraction (1.0%) reduced infestation. The loss of seed mass was 5.26% compared to the control (44.97%). The results confirm the effect of latex compounds in protecting stored seeds against weevil infestation.
Collapse
Affiliation(s)
- Francimauro S Morais
- Instituto Federal de Ciência e Tecnologia do Amazonas (IFAM), Itacoatiara, Amazonas 69109899, Brazil
| | | | | | - Alison B Silva
- Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Ceará, Brazil
| | - Otilia D L Pessoa
- Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Ceará, Brazil
| | - Cleverson D T Freitas
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| | - Emanuel Alves Bezerra
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| | - José F C Gonçalves
- Laboratório de Fisiologia e Bioquímica de Plantas, Instituto Nacional de Pesquisa da Amazônia - INPA, Manaus, AM, Brazil
| | - Diego P Souza
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| | - Brandon F Sousa
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| | - Ayrles F B Silva
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| | - Márcio V Ramos
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, Ceará, Brazil
| |
Collapse
|
19
|
|
20
|
Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
Collapse
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| |
Collapse
|
21
|
Rapid and non-destructive determination of protein and starch content in agricultural powders using near-infrared and fluorescence spectroscopy, and data fusion. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.12.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
22
|
Cortez-Trejo MC, Mendoza S, Loarca-Piña G, Figueroa-Cárdenas JD. Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum. Int J Biol Macromol 2020; 166:861-868. [PMID: 33157134 DOI: 10.1016/j.ijbiomac.2020.10.242] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/21/2020] [Accepted: 10/30/2020] [Indexed: 11/27/2022]
Abstract
Vegetables are considered to be a sustainable source of promising biomaterials such as proteins and polysaccharides. In this study, four protein isolates (amaranth protein isolate API, amaranth globulin-rich protein isolate AGR, bean protein isolate BPI, and bean phaseolin-rich protein isolate BPR) were structurally characterized under different pH conditions (2-12) and their compatibility behavior with xanthan gum (XG) in aqueous medium was described. All protein isolates showed β turn and β sheet (78.24-81.11%), as the major secondary structures without statistically significant difference under the pH conditions surveyed. Protein isolates show solubility at pH ≤ 3 (40.4-85.1%) and pH ≥ 8 (57.6-99.9%) and surface hydrophobicity results suggest protein denaturation at pH ≤ 3. In the compatibility study, API/XG ratios between 1:1 and 5:1 at pH from 7 to 9 and the BPI/XG ratios from 1:1 to 20:1 at pH 7 form gels that do not require heating nor crosslinking agent addition. Zeta potential results, on the other hand, evidenced that formation of gels is driven by attractive electrostatic interaction of the charged regions of both biopolymers and intermolecular interactions such as hydrogen bonds.
Collapse
Affiliation(s)
- M C Cortez-Trejo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - S Mendoza
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico.
| | - G Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - J D Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, 76230 Querétaro, Querétaro, Mexico
| |
Collapse
|
23
|
Shang WH, Yan JN, Du YN, Cui XF, Su SY, Han JR, Xu YS, Xue CF, Zhang TT, Wu HT, Zhu BW. Functional properties of gonad protein isolates from three species of sea urchin: a comparative study. J Food Sci 2020; 85:3679-3689. [PMID: 32990386 DOI: 10.1111/1750-3841.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 08/27/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
Sea urchin Mesocentrotus nudus, Glyptocidaris crenularis, and Strongylocentrotus intermedius gonad protein isolates (mnGPIs, gcGPIs, and siGPIs) were extracted by isoelectric solubilization/precipitation (ISP) from the defatted gonads, and their functional properties were compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis results showed the similar protein pattern between each protein isolate and defatted gonad, indicating the high efficiency of ISP processing for protein recovery. Amino acid profileconfirmed that the mnGPIs and siGPIs could be potential sources of essential amino acid in nature. As regard to functional properties, mnGPIs showed higher water- and oil- holding capacities followed bysiGPIs and gcGPIs and all protein isolates presented great foaming property. As for emulsifying activity index (EAI), mnGPIs, gcGPIs, and siGPIs showed the minimum solubility and EAI at pH 5, 3, and 4, respectively, and behaved a pH-dependent manner. The gcGPIs revealed the highest EAI from pH 6 to 8 among the samples. In addition, circular dichroism showed increased content of β-sheet at the expense of α-helix and β-turn, suggesting the structure denaturation of the protein isolates. Indeed, no statistical difference was observed between secondary structure of mnGPIs and siGPIs. Moreover, ISP processing increased free sulfhydryl content of sea urchin protein isolates, but no difference was observed among the samples. Furthermore, siGPIs revealed the highest amount of total sulfhydryl and disulfide bonds, whereas both defatted gonads and protein isolates from G. crenularis presented the maximum surface hydrophobicity. These results suggest that gonad protein isolates from three species of sea urchin possess various functionalities and therefore can be potentially applied in food system. PRACTICAL APPLICATION: Sea urchin M. nudus, G. crenularis, and S. intermedius gonads are edible, whereas the functional properties of protein isolates from sea urchin gonad remain unknown. In this case, the extraction and comparison of three species of sea urchin gonad protein isolates will not only confirm functional properties but also screen food ingredients with suitable functions. In this study, functionalities of protein isolates derived from M. nudus, G. crenularis, and S. intermedius gonads would provide potential application in bakery food and meat products or as emulsifier candidates in food system.
Collapse
Affiliation(s)
- Wen-Hui Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Sheng-Yi Su
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China
| | - Yun-Sheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Chang-Feng Xue
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Tie-Tao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, 572022, P.R. China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P.R. China.,National Engineering Research Center of Seafood, Dalian, 116034, P.R. China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, P.R. China
| |
Collapse
|
24
|
GonÇalves FV, Medici LO, Fonseca MPSDA, Pimentel C, Gaziola SA, Azevedo RA. Protein, Phytate and Minerals in Grains of Commercial Cowpea Genotypes. AN ACAD BRAS CIENC 2020; 92:e20180484. [PMID: 32756834 DOI: 10.1590/0001-3765202020180484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Accepted: 12/17/2018] [Indexed: 11/22/2022] Open
Abstract
The objective of this study was to investigate and characterize cowpea (Vigna unguiculata) genotypes for total grain protein content, storage protein fractions (globulin, albumin, prolamin, basic and acid glutelins), and phytate and minerals contents. Eighteen cowpea genotypes were selected. Total grain protein content varied from 21.4% to 29.2%, for BRS Marataoã and Paulistinha genotypes, respectively. The variation in the concentration of each protein fraction was significant (P<0.05) only for glutelins (basic and acid). The genotypes studied exhibited great similarity in the PAGE electrophoretic profile of the grain protein fractions and also in the mineral content. BRS Paraguaçu genotype exhibited higher Zn content than thegenotypes that have been previously recommended for this characteristic. The lowest phytate grain content was observed in four of the 18 genotypes studied, which also exhibited high protein contents. Although the results did not converge to the selection of a few genotypes, some specific differences were detected that which may be further explored. Considering total grain protein, mineral and phytate contents, the genotype Paulistinha revealed a better balance unveiling high grain total protein content, low grain phytate content and more homogeneous mineral composition.
Collapse
Affiliation(s)
- FabÍola V GonÇalves
- Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia - IA, BR 465, Km 47, 23897-000 Seropédica, RJ, Brazil
| | - Leonardo O Medici
- Universidade Federal Rural do Rio de Janeiro, Departamento de Ciências Fisiológicas - ICBS, BR 465, Km 47, 23897-000 Seropédica, RJ, Brazil
| | - Marcos Paulo S DA Fonseca
- Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia - IA, BR 465, Km 47, 23897-000 Seropédica, RJ, Brazil
| | - Carlos Pimentel
- Universidade Federal Rural do Rio de Janeiro, Departamento de Fitotecnia - IA, BR 465, Km 47, 23897-000 Seropédica, RJ, Brazil
| | - Salete A Gaziola
- Universidade de São Paulo, Departamento de Genética, Escola Superior de Agricultura "Luiz de Queiroz", v. Pádua Dias, 11, Agronomia, 13418-900 Piracicaba, SP, Brazil
| | - Ricardo A Azevedo
- Universidade de São Paulo, Departamento de Genética, Escola Superior de Agricultura "Luiz de Queiroz", v. Pádua Dias, 11, Agronomia, 13418-900 Piracicaba, SP, Brazil
| |
Collapse
|
25
|
|
26
|
|
27
|
Joshi J, Renaud JB, Sumarah MW, Marsolais F. Deciphering S-methylcysteine biosynthesis in common bean by isotopic tracking with mass spectrometry. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2019; 100:176-186. [PMID: 31215701 DOI: 10.1111/tpj.14438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 05/22/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
The suboptimal content of sulfur-containing amino acids methionine and cysteine prevents common bean (Phaseolus vulgaris) from being an excellent source of protein. Nutritional improvements to this significant crop require a better understanding of the biosynthesis of sulfur-containing compounds including the nonproteogenic amino acid S-methylcysteine and the dipeptide γ-glutamyl-S-methylcysteine, which accumulate in seed. In this study, seeds were incubated with isotopically labelled serine, cysteine or methionine and analyzed by reverse phase chromatography-high resolution mass spectrometry to track stable isotopes as they progressed through the sulfur metabolome. We determined that serine and methionine are the sole precursors of free S-methylcysteine in developing seeds, indicating that this compound is likely to be synthesized through the condensation of O-acetylserine and methanethiol. BSAS4;1, a cytosolic β-substituted alanine synthase preferentially expressed in developing seeds, catalyzed the formation of S-methylcysteine in vitro. A higher flux of labelled serine or cysteine was observed in a sequential pathway involving γ-glutamyl-cysteine, homoglutathione and S-methylhomoglutathione, a likely precursor to γ-glutamyl-S-methylcysteine. Preferential incorporation of serine over cysteine supports a subcellular compartmentation of this pathway, likely to be in the chloroplast. The origin of the methyl group in S-methylhomoglutathione was traced to methionine. There was substantial incorporation of carbons from methionine into the β-alanine portion of homoglutathione and S-methylhomoglutathione, suggesting the breakdown of methionine by methionine γ-lyase and conversion of α-ketobutyrate to β-alanine via propanoate metabolism. These findings delineate the biosynthetic pathways of the sulfur metabolome of common bean and provide an insight that will aid future efforts to improve nutritional quality.
Collapse
Affiliation(s)
- Jaya Joshi
- Genomics and Biotechnology, London Research and Development Centre, Agriculture and Agri-Food Canada, London, Ontario, N5V 4T3, Canada
- Department of Biology, University of Western Ontario, London, Ontario, N6A 3K7, Canada
| | - Justin B Renaud
- Genomics and Biotechnology, London Research and Development Centre, Agriculture and Agri-Food Canada, London, Ontario, N5V 4T3, Canada
| | - Mark W Sumarah
- Genomics and Biotechnology, London Research and Development Centre, Agriculture and Agri-Food Canada, London, Ontario, N5V 4T3, Canada
| | - Frédéric Marsolais
- Genomics and Biotechnology, London Research and Development Centre, Agriculture and Agri-Food Canada, London, Ontario, N5V 4T3, Canada
- Department of Biology, University of Western Ontario, London, Ontario, N6A 3K7, Canada
| |
Collapse
|
28
|
Delgado E, Valverde-Quiroz L, Lopez D, Cooke P, Valles-Rosales D, Flores N. Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure. J Food Sci 2019; 84:2820-2830. [PMID: 31518457 DOI: 10.1111/1750-3841.14770] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 07/11/2019] [Accepted: 07/19/2019] [Indexed: 01/14/2023]
Abstract
This investigation aimed to extract and characterize the GCSM proteins, determine their solubility potential at two different temperatures and different solvents, and explore their functional properties. During the extraction, no water- or ethanol-soluble protein was found. Most of the protein was extracted with KOH solution. GCSM showed major protein bands between 13,273 and 56,564 Da with an isoelectric point of 5.1. The results showed that extraction temperature and solvent affected the amount of protein extracted from GCSM. The highest protein yield (63.4%) was obtained with KOH at 55 °C. Fat content negatively affected the protein solubility. The highest protein purity (99.9%) was obtained with 6% of fat content and the lowest one with 19% of fat content. GCSM has a high glutamic acid content, followed by arginine and aspartic acid compared to the other amino acids. The essential amino acids make up about 30.0% of the total amino acid concentration in KOH-soluble fractions. The results showed a denaturation temperature of GCSM protein ranging from 61.4 to 63.6 °C. Scanning electron microscopy reveals a microglobular protein structure. GCSM protein isolate showed lower (P < 0.05) water-holding and oil-holding capacity but similar gelation properties as soy protein. GCSM protein shows a high foaming capacity at high pH values and high emulsion stability. PRACTICAL APPLICATION: The results of this investigation have a direct impact on the plant protein processing industry. This paper presents a new source of plant protein with a high foaming capacity in alkaline conditions with potential applications for human consumption and feed for aquaculture and animals. The results of this research may impact the cotton producers who can increase their income, and the aquaculture industry will have a cheaper source of protein that can partially substitute the expensive fishmeal. Cottonseed protein can be used to develop high protein extruded snacks and other functional foods, such as plant protein-based food products.
Collapse
Affiliation(s)
- Efren Delgado
- Dept. of Family and Consumer Sciences, New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| | - Luisa Valverde-Quiroz
- Dept. of Family and Consumer Sciences, New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| | - Denisse Lopez
- Dept. of Family and Consumer Sciences, New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| | - Peter Cooke
- New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| | - Delia Valles-Rosales
- Industrial Engineering, New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| | - Nancy Flores
- Dept. of Family and Consumer Sciences, New Mexico State Univ., P. O. Box 30001, Las Cruces, NM, 88003-8001, U.S.A
| |
Collapse
|
29
|
Khazaei H, Subedi M, Nickerson M, Martínez-Villaluenga C, Frias J, Vandenberg A. Seed Protein of Lentils: Current Status, Progress, and Food Applications. Foods 2019; 8:E391. [PMID: 31487958 PMCID: PMC6769807 DOI: 10.3390/foods8090391] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/28/2019] [Accepted: 08/30/2019] [Indexed: 11/17/2022] Open
Abstract
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
Collapse
Affiliation(s)
- Hamid Khazaei
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Maya Subedi
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Mike Nickerson
- Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Cristina Martínez-Villaluenga
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| |
Collapse
|
30
|
Chen XW, Luo DY, Chen YJ, Wang JM, Guo J, Yang XQ. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment. Food Chem 2019; 285:414-422. [DOI: 10.1016/j.foodchem.2019.01.182] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 01/28/2019] [Accepted: 01/28/2019] [Indexed: 11/24/2022]
|
31
|
Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation. Food Chem 2019; 283:101-110. [DOI: 10.1016/j.foodchem.2019.01.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 10/28/2018] [Accepted: 01/03/2019] [Indexed: 11/19/2022]
|
32
|
Common Bean ( Phaseolus vulgaris L.) Accumulates Most S-Methylcysteine as Its γ-Glutamyl Dipeptide. PLANTS 2019; 8:plants8050126. [PMID: 31091711 PMCID: PMC6572574 DOI: 10.3390/plants8050126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/01/2019] [Accepted: 05/12/2019] [Indexed: 02/07/2023]
Abstract
The common bean (Phaseolus vulgaris) constitutes an excellent source of vegetable dietary protein. However, there are sub-optimal levels of the essential amino acids, methionine and cysteine. On the other hand, P. vulgaris accumulates large amounts of the γ-glutamyl dipeptide of S-methylcysteine, and lower levels of free S-methylcysteine and S-methylhomoglutathione. Past results suggest two distinct metabolite pools. Free S-methylcysteine levels are high at the beginning of seed development and decline at mid-maturation, while there is a biphasic accumulation of γ-glutamyl-S-methylcysteine, at early cotyledon and maturation stages. A possible model involves the formation of S-methylcysteine by cysteine synthase from O-acetylserine and methanethiol, whereas the majority of γ-glutamyl-S-methylcysteine may arise from S-methylhomoglutathione. Metabolite profiling during development and in genotypes differing in total S-methylcysteine accumulation showed that γ-glutamyl-S-methylcysteine accounts for most of the total S-methylcysteine in mature seed. Profiling of transcripts for candidate biosynthetic genes indicated that BSAS4;1 expression is correlated with both the developmental timing and levels of free S-methylcysteine accumulated, while homoglutathione synthetase (hGS) expression was correlated with the levels of γ-glutamyl-S-methylcysteine. Analysis of S-methylated phytochelatins by liquid chromatography and high resolution tandem mass spectrometry revealed only small amounts of homophytochelatin-2 with a single S-methylcysteine. The mitochondrial localization of phytochelatin synthase 2—predominant in seed, determined by confocal microscopy of a fusion with the yellow fluorescent protein—and its spatial separation from S-methylhomoglutathione may explain the lack of significant accumulation of S-methylated phytochelatins.
Collapse
|
33
|
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]
|
34
|
English MM, Viana L, McSweeney MB. Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies. J Food Sci 2019; 84:623-628. [PMID: 30779131 DOI: 10.1111/1750-3841.14485] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 01/22/2019] [Accepted: 01/26/2019] [Indexed: 12/31/2022]
Abstract
Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off-flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off-flavors in pulses; however, these strategies are not often combined in a single-food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow-eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check-all-that-apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all-purpose (AP):YE-treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off-flavors in cake-style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. PRACTICAL APPLICATION: Soaking yellow-eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off-flavors in cake-style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.
Collapse
Affiliation(s)
- Marcia M English
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Lauren Viana
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Mathew B McSweeney
- School of Nutrition and Dietetics, Acadia Univ., Wolfville, Nova Scotia, Canada
| |
Collapse
|
35
|
Kdidi S, Vaca-Medina G, Peydecastaing J, Oukarroum A, Fayoud N, Barakat A. Electrostatic separation for sustainable production of rapeseed oil cake protein concentrate: Effect of mechanical disruption on protein and lignocellulosic fiber separation. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.11.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
36
|
Vasanthakumari P, Jaganmohan R. Process development and formulation of multi‐cereal and legume cookies. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13824] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Vasanthakumari
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| | - R. Jaganmohan
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| |
Collapse
|
37
|
Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
38
|
Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2016.11.050] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
39
|
Byars JA, Singh M, Kenar JA. Effect of hydrocolloids on functional properties of navy bean starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jeffrey A. Byars
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - Mukti Singh
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - James A. Kenar
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| |
Collapse
|