1
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Hei X, Li S, Liu Z, Wu C, Ma X, Jiao B, Hu H, Zhu J, Adhikari B, Wang Q, Shi A. Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application. Food Chem 2024; 449:139187. [PMID: 38604029 DOI: 10.1016/j.foodchem.2024.139187] [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: 01/06/2024] [Revised: 03/03/2024] [Accepted: 03/27/2024] [Indexed: 04/13/2024]
Abstract
Pickering emulsions stabilized by protein particles are of great interest for use in real food systems. This study was to investigate the properties of microgel particles prepared from different plant proteins, i.e., soybean protein isolate (SPI), pea protein isolate (PPI), mung bean protein isolate (MPI), chia seed protein isolate (CSPI), and chickpea protein isolate (CPI). MPI protein particles had most desirable Pickering emulsion forming ability. The particles of SPI and PPI had similar particle size (316.23 nm and 294.80 nm) and surface hydrophobicity (2238.40 and 2001.13) and emulsion forming ability, while the CSPI and CPI particle stabilized emulsions had the least desirable properties. The MPI and PPI particle stabilized Pickering emulsions produced better quality ice cream than the one produced by SPI particle-stabilized emulsions. These findings provide insight into the properties of Pickering emulsions stabilized by different plant protein particles and help expand their application in emulsions and ice cream.
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Affiliation(s)
- Xue Hei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shanshan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chao Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Bo Jiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne 3083, VIC, Australia
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Tarahi M, Abdolalizadeh L, Hedayati S. Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications. Food Chem 2024; 444:138626. [PMID: 38309079 DOI: 10.1016/j.foodchem.2024.138626] [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: 05/03/2023] [Revised: 11/19/2023] [Accepted: 01/28/2024] [Indexed: 02/05/2024]
Abstract
The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Leyla Abdolalizadeh
- Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
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3
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Zhang Z, Bai Y, Qiao J, Liang Y, Zhou J, Guo S, Zhao C, Xing B, Qin P, Zhang L, Ren G. Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion. Food Res Int 2024; 180:114065. [PMID: 38395582 DOI: 10.1016/j.foodres.2024.114065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 01/17/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 °C than 100 °C. In particular, HME at 70 °C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 °C. In addition, compared with native TBP (NTBP, 44.53 µmol/g protein), TBP subjected to HME at 70 °C showed a lower disulfide bond (SS) content (42.67 µmol/g protein), whereas TBP subjected to HME at 100 °C demonstrated a higher SS content (45.70 µmol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %-28.57 %), and surface hydrophobicity (8.34-23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 °C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 °C showed the opposite trend. Consequently, HME (especially at 70 °C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP.
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Affiliation(s)
- Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yu Bai
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiankang Zhou
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Shengyuan Guo
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chaofan Zhao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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4
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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.
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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
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5
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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6
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Li J, Sun J, Gu L, Su Y, Yang Y, Chang C, Han Q. Foaming properties of dried egg white at different outlet temperatures. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111379] [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]
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7
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Effect of extrusion on physicochemical properties and antioxidant potential of protein isolate derived from Baijiu vinasse. Food Chem 2022; 384:132527. [DOI: 10.1016/j.foodchem.2022.132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 01/21/2022] [Accepted: 02/18/2022] [Indexed: 12/28/2022]
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8
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Asen ND, Aluko RE. Physicochemical and Functional Properties of Membrane-Fractionated Heat-Induced Pea Protein Aggregates. Front Nutr 2022; 9:852225. [PMID: 35399668 PMCID: PMC8984611 DOI: 10.3389/fnut.2022.852225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 02/07/2022] [Indexed: 12/12/2022] Open
Abstract
This study was carried out to investigate the effect of heat pre-treatment of pea proteins at different pH values on the formation of functional protein aggregates. A 10% (w/v) aqueous mixture of pea protein concentrate (PPC) was adjusted to pH 3.0, 5.0, 7.0, or 9.0 followed by heating at 100°C for 30 min, cooled and centrifuged. The supernatant was sequentially passed through 30 and 50 kDa molecular weight cut-off membranes to collect the <30, 30–50, and >50 kDa fractions. The >50 kDa fractions from pH 3.0 (FT3), 5.0 (FT5), 7.0 (FT7), and 9.0 (FT9) treatments had >60% protein content in contrast to the ≤20% for the <30 and 30–50 kDa fractions. Therefore, the >50 kDa fractions were collected and then compared to the untreated PPC for some physicochemical and functional properties. Protein aggregation was confirmed as the denaturation temperature for FT3 (124.30°C), FT5 (190.66oC), FT7 (206.33oC) and FT9 (203.17oC) was significantly (p < 0.05) greater than that of PPC (74.45oC). Scanning electron microscopy showed that FT5 had a compact structure like PPC while FT3, FT7, and FT9 contained a more continuous network. In comparison to PPC, the >50 kDa fractions showed improved solubility (>60%), oil holding capacity (~100%), protein content (~7%), foam capacity (>10%), foam stability (>7%), water holding capacity (>16%) and surface hydrophobicity (~50%). Least gelation concentration of PPC (18%), FT3 (25%), FT5 (22%), FT7 (22%), and FT9 (25%) was improved to 16, 18, 20, 16, and 18%, respectively, after addition of NaCl.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- The Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada
- *Correspondence: Rotimi E. Aluko
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9
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Karaman K, Bekiroglu H, Kaplan M, Çiftci B, Yürürdurmaz C, Sagdic O. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes. Int J Biol Macromol 2022; 200:458-469. [PMID: 34995669 DOI: 10.1016/j.ijbiomac.2021.12.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/27/2021] [Indexed: 11/05/2022]
Abstract
In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentrations and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22-26.93% and 72.97-77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9 and 1355.9 and 313.5-1219.1 mg GAE/kg, for bean flours and protein concentrates, respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that Td and ΔH values were in the range of 64.95-94.33 °C and 76.64-122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations.
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Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, Kayseri, Turkey.
| | - Hatice Bekiroglu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
| | - Mahmut Kaplan
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Beyza Çiftci
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Cengiz Yürürdurmaz
- Kahramanmaras Sütcü Imam University, Faculty of Agriculture, Department of Field Crops, Kahramanmaras, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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Mir NA, Riar CS, Singh S. Improvement in the functional properties of quinoa (Chenopodium quinoa) protein isolates after the application of controlled heat-treatment: Effect on structural properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100189] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Alfaro-Diaz A, Urías-Silvas J, Loarca-Piña G, Gaytan-Martínez M, Prado-Ramirez R, Mojica L. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110296] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Structural modification in album (Chenopodium album) protein isolates due to controlled thermal modification and its relationship with protein digestibility and functionality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105708] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Liu L, Xu F, Deleu M, Wang Q. Structure and thermal properties of arachin from six varieties: effect of 35.5 kDa subunit. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1769648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Li Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing, China
| | - Fei Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing, China
| | - Magali Deleu
- Agricultureis Life Plateform and Laboratoire de Biophysique Moléculaire Aux Interfaces, Gembloux Agro-Bio Tech - University of Liege, Gembloux, Belgium
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing, China
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15
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Diedericks CF, de Koning L, Jideani VA, Venema P, van der Linden E. Extraction, gelation and microstructure of Bambara groundnut vicilins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105226] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Gao Y, Li J, Chang C, Wang C, Yang Y, Su Y. Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105224] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Oliete B, Yassine SA, Cases E, Saurel R. Drying method determines the structure and the solubility of microfluidized pea globulin aggregates. Food Res Int 2019; 119:444-454. [PMID: 30884676 DOI: 10.1016/j.foodres.2019.02.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/23/2019] [Accepted: 02/07/2019] [Indexed: 11/30/2022]
Abstract
The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa and spray-dried or freeze-dried thereafter. Microfluidization decreased aggregate size and surface hydrophobicity due to protein re-arrangements. Microfluidized pea globulin aggregates showed higher solubility but less suspension stability than non-microfluidized aggregates. Drying favored the re-aggregation of pea globulins with modifications in secondary structure of proteins more marked for spray-drying, decreased surface hydrophobicity and solubility, but increased suspension stability. Spray-dried aggregates were smaller than freeze-dried, with improved suspension stability. These results indicated that microfluidization and drying determine the structure of pea globulin aggregates and their associated techno-functional properties. These findings are crucial for the preparation of plant protein powders in the food industry.
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Affiliation(s)
- Bonastre Oliete
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Salim A Yassine
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Eliane Cases
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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18
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Malik MA, Saini CS. Improvement of functional properties of sunflower protein isolates near isoelectric point: Application of heat treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Heat treatment of sunflower protein isolates near isoelectric point: Effect on rheological and structural properties. Food Chem 2018; 276:554-561. [PMID: 30409632 DOI: 10.1016/j.foodchem.2018.10.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 10/06/2018] [Accepted: 10/11/2018] [Indexed: 11/23/2022]
Abstract
In the present study sunflower protein isolates were subjected to heat treatment (80 °C for 5 min, 15 min and 25 min) at three pH values (3.5, 4.5 and 5.5). The strength of gel prepared from treated protein isolates was lower than the gels from native protein isolates and gel strength increased with increase in temperature treatment. Higher denaturation temperatures were observed in treated protein isolates than native protein isolates and increased with increase in thermal treatment time. Treated protein isolates showed more resistance against thermal degradation than native protein isolates as was evident from thermal gravimetric analysis. Secondary and tertiary structure determined by circular dichroism and intrinsic fluorescence respectively were significantly altered after thermal treatment. Lower crystal size along with reduced crystallinity was observed in treated protein isolates than native protein isolates and was further reduced with increase in heating time as was determined by X-ray diffraction.
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Yang F, Liu X, Ren X, Huang Y, Huang C, Zhang K. Swirling cavitation improves the emulsifying properties of commercial soy protein isolate. ULTRASONICS SONOCHEMISTRY 2018; 42:471-481. [PMID: 29429693 DOI: 10.1016/j.ultsonch.2017.12.014] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 12/07/2017] [Accepted: 12/08/2017] [Indexed: 06/08/2023]
Abstract
Since emulsifying properties are important functional properties of soy protein, many physical, chemical, and enzymatic methods have been applied to treat soy protein to improve emulsifying properties. In this study, we investigated the effects of swirling cavitation at different pressures and for different times on emulsifying and physicochemical properties of soy protein isolate (SPI). The SPI treated with swirling cavitation showed a significant decrease in particle size and increase in solubility. Emulsions formed from treated SPI had higher emulsifying activity and emulsifying stability indexes, smaller oil droplet sizes, lower flocculation indexes, higher adsorbed proteins, lower interfacial protein concentrations, and lower creaming indexes than those formed from untreated SPI, indicating that swirling cavitation improved the emulsifying properties of the SPI. Furthermore, swirling cavitation treatment significantly enhanced the surface hydrophobicity, altered the disulfide bond and exposed sulfhydryl group contents of the SPI. The secondary structure of the SPI was also influenced by swirling cavitation, with an increase in β-sheet content and a decrease in α-helix, β-turn, and random coil contents. In addition, several significant correlations between physicochemical and emulsifying properties were revealed by Pearson correlation analysis, suggesting that the physicochemical changes observed in treated SPI, including the decreased particle size, increased solubility and surface hydrophobicity, and enhanced β-sheet formation, may explain the improved emulsifying properties of the isolate. Thus, our findings implied that swirling cavitation treatment may be an effective technique to improve the emulsifying properties of SPI.
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Affiliation(s)
- Feng Yang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xue Liu
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xian'e Ren
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China.
| | - Yongchun Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Chengdu Huang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Kunming Zhang
- School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Salazar R. Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chem 2018; 240:456-462. [DOI: 10.1016/j.foodchem.2017.07.156] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/19/2017] [Accepted: 07/28/2017] [Indexed: 11/16/2022]
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Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours. Food Chem 2017; 214:655-663. [DOI: 10.1016/j.foodchem.2016.07.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 05/11/2016] [Accepted: 07/05/2016] [Indexed: 11/23/2022]
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Arogundade LA, Mu TH, Akinhanmi TF. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.014] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Sangwong G, Sumida M, Sutthikhum V. Antioxidant activity of chemically and enzymatically modified sericin extracted from cocoons of Bombyx mori. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.01.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9411-6] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ren X, Pan D, Wu Z, Zeng X, Sun Y, Cao J, Guo Y. Limited hydrolysis of β-casein by cell wall proteinase and its effect on hydrolysates's conformational and structural properties. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12705] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaofen Ren
- Food Science and Technology Department of the Marine Science School; Ningbo University; Ningbo 315211 China
| | - Daodong Pan
- Food Science and Technology Department of the Marine Science School; Ningbo University; Ningbo 315211 China
- Food Science and Nutrition Department; Nanjing Normal University; Nanjing 210097 China
| | - Zhen Wu
- Food Science and Nutrition Department; Nanjing Normal University; Nanjing 210097 China
| | - Xiaoqun Zeng
- Food Science and Technology Department of the Marine Science School; Ningbo University; Ningbo 315211 China
| | - Yangying Sun
- Food Science and Technology Department of the Marine Science School; Ningbo University; Ningbo 315211 China
| | - Jinxuan Cao
- Food Science and Technology Department of the Marine Science School; Ningbo University; Ningbo 315211 China
| | - Yuxing Guo
- Food Science and Nutrition Department; Nanjing Normal University; Nanjing 210097 China
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Sun M, Mu T, Sun H, Zhang M. Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:270-275. [PMID: 24913513 DOI: 10.1007/s11130-014-0426-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This study assessed the effects of thermal (40, 60, 80, 100 and 127 °C) and high hydrostatic pressure (HHP, 200, 400 and 600 MPa) treatments on the in vitro digestibility and structural properties of sweet potato protein (SPP). The results showed that the in vitro digestibility of SPP increased significantly with increasing heating temperature and heating time (0-60 min), while HHP treatment had little or no effect. Native SPP denaturation temperature (T d ) and enthalpy change (ΔH) were 89.0 °C and 9.6 J/g, respectively. Thermal and HHP treated SPP had T d of 84.6-88.9 °C and 86.4-87.6 °C, respectively. ΔH of thermal treated SPP was 3.6-6.4 J/g, while that of HHP treated SPP was 5.9-7.8 J/g. The differential scanning calorimetry (DSC) results demonstrated that HHP and thermal treatments both significantly reduced SPP thermodynamic stability. Circular dichroism analyses revealed that native SPP contains α-helixes, β-sheets and random coils (4.3, 48.0 and 47.7%, respectively). After thermal treatment at 127 °C for 20 min, the content of α-helixes and turns increased significantly (13.2 and 27.6%, respectively), whereas the content of β-sheets decreased significantly (12.3%). In contrast, HHP treatment increased the content of β-sheets, but decreased the content of random coils. This study suggested that the SPP structure changes might be the main reason affecting the in vitro digestibility of SPP, and thermal treatment was more effective at changing SPP secondary structures and improving in vitro SPP digestibility than HHP treatment.
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Affiliation(s)
- Minjie Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193, People's Republic of China
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Hayat I, Ahmad A, Masud T, Ahmed A, Bashir S. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Crit Rev Food Sci Nutr 2014; 54:580-92. [PMID: 24261533 DOI: 10.1080/10408398.2011.596639] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.
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Affiliation(s)
- Imran Hayat
- a Department of Food Technology , University of Poonch Rawalakot 12350 , Azad Kashmir , Pakistan
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Kudre TG, Benjakul S. Physicochemical and functional properties of beany flavour-free bambara groundnut protein isolate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1238-1247. [PMID: 24105834 DOI: 10.1002/jsfa.6404] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2013] [Revised: 09/04/2013] [Accepted: 09/17/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Off-odour/flavour (beany) associated with bambara groundnut protein isolate (BGPI), due to oxidative degradation of lipids during either storage or processing, is a major problem limiting its application in foods. In this study, effects of heat treatment (50-80 °C) in combination with ethylenediaminetetraacetic acid (EDTA) on functional and sensory properties of BGPI were investigated. RESULTS BGPI prepared in the presence of EDTA had lower lipoxygenase and trypsin-inhibitory activities than BGPI prepared in the absence of EDTA, regardless of the heating temperature used (P < 0.05). Inactivation of lipoxygenase was associated with lowered peroxide value, thiobarbituric acid-reactive substances and beany odour/flavour intensity in BGPI stored at room temperature for 30 days. BGPI with heat treatment at temperatures lower than 70 °C had similar protein patterns to BGPI prepared by the typical process, except for the occurrence of proteins with molecular weight 70-82 kDa. BGPI with heat treatment showed decreased protein solubility but increased surface hydrophobicity and sulfhydryl group content. BGPI prepared in the presence of EDTA exhibited higher emulsion activity and stability indices as well as higher foam expansion and stability than BGPI prepared in the absence of EDTA, regardless of heating temperature (P < 0.05). CONCLUSION Heat treatment at 70 °C in the presence of 100 mmol L(-1) EDTA effectively reduced beany flavour development and enhanced the functionality of BGPI.
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Affiliation(s)
- Tanaji G Kudre
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Guzmán-Méndez B, Jaramillo-Flores ME, Chel-Guerrero L, Betancur-Ancona D. Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates fromPhaseolus lunatusand hard-to-cookPhaseolus vulgaris. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12495] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Beatriz Guzmán-Méndez
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prolongación de Carpio y Plan de Ayala s/n, Col. Sto. Tomás C.P.11340 Delegación Miguel Hidalgo D.F. México
| | - Maria Eugenia Jaramillo-Flores
- Escuela Nacional de Ciencias Biológicas; Instituto Politécnico Nacional; Prolongación de Carpio y Plan de Ayala s/n, Col. Sto. Tomás C.P.11340 Delegación Miguel Hidalgo D.F. México
| | - Luis Chel-Guerrero
- Facultad de Ingeniería Química; Universidad Autónoma de Yucatán; Periférico Nte., Km 33.5. Col. Chuburná de Hidalgo Inn C.P. 97203 Mérida Yucatán México
| | - David Betancur-Ancona
- Facultad de Ingeniería Química; Universidad Autónoma de Yucatán; Periférico Nte., Km 33.5. Col. Chuburná de Hidalgo Inn C.P. 97203 Mérida Yucatán México
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Zhao G, Liu Y, Zhao M, Ren J, Yang B. Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.01.046] [Citation(s) in RCA: 160] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Horax R, Hettiarachchy N, Kannan A, Chen P. Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.068] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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