1
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Domínguez-Valencia R, Bermúdez R, Pateiro M, Purriños L, Bou R, Lorenzo JM. Use of supercritical CO 2 to improve the quality of lupin protein isolate. Food Chem 2024; 460:140520. [PMID: 39047479 DOI: 10.1016/j.foodchem.2024.140520] [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: 03/22/2024] [Revised: 06/25/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO2 (SC-CO2) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2. Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties.
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Affiliation(s)
- Rubén Domínguez-Valencia
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain.
| | - Ricard Bou
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, Monells, 17121, Spain.
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain.
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2
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Liu R, Yan X, Liu R, Wu Q, Gao Y, Muhindo EM, Zhi Z, Wu T, Sui W, Zhang M. Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:818-828. [PMID: 37683050 DOI: 10.1002/jsfa.12971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/09/2023] [Accepted: 09/08/2023] [Indexed: 09/10/2023]
Abstract
BACKGROUND Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)-stabilized oil-in-water emulsion. RESULTS The highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw ) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g-1 ) of LPI might be associated with its relatively high protein solubility and more low-Mw subunits (Mw < 35 kDa). The effects of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG-stabilized emulsions with ϕ values of 0.6-0.8 showed the highest stability during a 14-day storage period. CONCLUSION This study developed a promising plant-based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xuebing Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Qifan Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Yuhong Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Esther Mwizerwa Muhindo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
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3
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Domínguez R, Bermúdez R, Pateiro M, Lucas-González R, Lorenzo JM. Optimization and Characterization of Lupin Protein Isolate Obtained Using Alkaline Solubilization-Isoelectric Precipitation. Foods 2023; 12:3875. [PMID: 37893768 PMCID: PMC10606863 DOI: 10.3390/foods12203875] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Roberto Bermúdez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
| | - Raquel Lucas-González
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Miguel Hernández University, 03202 Elche, Alicante, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain; (R.B.); (M.P.); (R.L.-G.); (J.M.L.)
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Vigo, Ourense, Spain
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4
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Ou M, Lou J, Lao L, Guo Y, Pan D, Yang H, Wu Z. Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation. Food Chem 2023; 414:135671. [PMID: 36809723 DOI: 10.1016/j.foodchem.2023.135671] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 12/14/2022] [Accepted: 02/08/2023] [Indexed: 02/17/2023]
Abstract
In order to mitigate or reduce global environmental concerns, health issues, sustainability and animal welfare issues, artificial meat presents a potential solution to consumers' demand for meat. In this study, strains such as Rhodotorula mucilaginosa and Monascus purpureus that can produce meat-like pigments were first identified and used in soy protein plant-base fermentation, where fermentation parameters as well as inoculum size were determined to simulate plant-base meat analogue (PBMA). Meanwhile, the resemblance between the fermented soy products and the fresh meat was examined in terms of color, texture, and flavor characteristics. Furthermore, the addition of Lactiplantibacillus plantarum can perform reassortment and fermentation simultaneously to improve the quality of soy fermentation products in terms of texture and flavor. The results offer a novel way to produce PBMA and also shed light on future research into plant-based meat-like products with the appropriate meat characteristics.
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Affiliation(s)
- Mingjuan Ou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jiamiao Lou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lifeng Lao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yuxing Guo
- School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Hua Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang, PR China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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5
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods 2023; 12:foods12112237. [PMID: 37297480 DOI: 10.3390/foods12112237] [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: 04/26/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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6
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Qiu M, Wang N, Pend J, Li Y, Li L, Xie X. Ultrasound-assisted reverse micelle extraction and characterization of tea protein from tea residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4068-4076. [PMID: 36495023 DOI: 10.1002/jsfa.12381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/21/2022] [Accepted: 12/10/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND In this study, ultrasonic-assisted reverse micelles were used to extract tea protein from tea residues. First, the extraction conditions of ultrasonic power, ionic strength and pH were optimized by response surface methodology. Then, structural comparison of ultrasonic-assisted reverse micelle extraction of tea protein (UARME) and ultrasonic-assisted alkali extraction (UAAE) were performed using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and amino acid composition. RESULTS The optimum process conditions were determined as follows: ultrasonic power 300 W, KCl 0.15 mol L-1 , pH 8. The extraction rate was 46.29%, which was close to the theoretical value (46.44%). SEM showed that the protein particles extracted by UARME were smaller than those by UAAE. The results of FTIR spectroscopy showed that the protein extracted by UARME had higher α-helix, β-sheet and β-turn, and the contents were 20%, 62.3% and 17.1%, respectively. The content of random coil was 0%, which was significantly lower than that of alkali extraction, indicating that the secondary structure of protein extracted by UARME was more orderly. By comparing the amino acid composition of the two methods, the amino acid content of tea protein extracted by UARME was significantly higher than that of UAAE. CONCLUSION The biological activity of tea protein is closely related to its structure. Compared with alkali extraction, reverse micelles can better protect the secondary structure of proteins, which is of great significance for studying their functional properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Minjian Qiu
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Nannan Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jiamin Pend
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou, China
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7
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Zhao Y, Tian R, Xu Z, Jiang L, Sui X. Recent advances in soy protein extraction technology. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yuan Zhao
- College of Food Science Northeast Agricultural University Harbin China
| | - Ran Tian
- College of Food Science Northeast Agricultural University Harbin China
| | - Zejian Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Lianzhou Jiang
- College of Food Science Northeast Agricultural University Harbin China
| | - Xiaonan Sui
- College of Food Science Northeast Agricultural University Harbin China
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8
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Physicochemical and functional properties of Pleurotus geesteranus proteins. Food Res Int 2022; 162:111978. [DOI: 10.1016/j.foodres.2022.111978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/27/2022] [Accepted: 09/23/2022] [Indexed: 11/18/2022]
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9
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Novel Extraction technologies for developing plant protein ingredients with improved functionality. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:2883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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Affiliation(s)
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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11
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Fang B, Gu Z, Ohm JB, Chen B, Rao J. Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Yadav DN, Tushir S, Sethi S, Mir NA, Wadhwa R, Bansal S. A superior approach for production of protein isolate from de‐oiled soy meal and its comparison with conventional method. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Deep Narayan Yadav
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Surya Tushir
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Swati Sethi
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Nisar A. Mir
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Ritika Wadhwa
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Sangita Bansal
- ICAR‐National Bureau of Plant Genetic Resources Pusa 110012 New Delhi India
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13
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Li N, Wang Y, Gan Y, Wang S, Wang Z, Zhang C, Wang Z. Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques. Food Chem 2022; 396:133632. [PMID: 35820285 DOI: 10.1016/j.foodchem.2022.133632] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 06/20/2022] [Accepted: 07/02/2022] [Indexed: 11/04/2022]
Abstract
This work was dedicated to evaluating the drying methods (freeze drying, spray drying, and vacuum drying) of food Rana chensinensis ovum protein isolate (RCOPI) based on comparison of the physicochemical and functional properties. The characterization and evaluation were conducted using scanning electron microscopy, surface hydrophobicity, SDS-PAGE, amino acid composition and nutritional parameters, Fourier transform infrared spectroscopy, and autofluorescence spectroscopy. The results showed the protein structure and conformation of RCOPI were greatly affected by drying techniques, leading to different physicochemical and functional properties. RCOPI possessed four main subunit bands distributed around 110, 90, 35 and 32 kDa. Seven essential amino acids were detected, accounting for 43.27-43.65% of total amino acids. Freeze drying RCOPI (FD-RCOPI) showed superior functional features, including solubility, water holding capacity, oil holding capacity, stabilization of Pickering emulsion and antioxidant capacity. FD-RCOPI exhibited applicability for the manufacture of viscous foods, bakery products and Pickering emulsions.
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Affiliation(s)
- Nan Li
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yongsheng Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Yuanshuai Gan
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Shihan Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China
| | - Zhongyao Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Changli Zhang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China
| | - Zhihan Wang
- School of Pharmaceutical Sciences, Jilin University, Changchun 130021, China.
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14
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Techno-functional, biological and structural properties of Spirulina platensis peptides from different proteases. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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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.
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Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
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16
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Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022; 11:1112. [PMID: 35454698 PMCID: PMC9032996 DOI: 10.3390/foods11081112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 11/24/2022] Open
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
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Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Wei Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Jilin Provincial Agricultural Products Processing Industry Promotion Center, Changchun 130022, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Zengwang Guo
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
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17
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Zhang Y, Gao Y, Wang M, Shi L, Liu Y, Yan C, Wang J, Meluleki HJ, Geng W, Wang Y. The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2051539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Yang Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yueyu Gao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Lei Shi
- Tianjin Food Group Co. Ltd, Tianjin, China
| | - Yuan Liu
- Tianjin Food Group Co. Ltd, Tianjin, China
| | - Chunxiao Yan
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinju Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hungwe Justice Meluleki
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Weitao Geng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yanping Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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18
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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19
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Yao F, Gao Y, Chen F, Du Y. Preparation and properties of electrospun peanut protein isolate/poly-l-lactic acid nanofibers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Abstract
For the past few years, there has been a surge in the use of nutraceuticals. The global nutraceuticals market in 2020 was USD 417.66 billion, and the market value is expected to increase by 8.9% compound annual growth rate from 2020 to 2028. This is because nutraceuticals are used to treat and prevent various diseases such as cancer, skin disorders, gastrointestinal, ophthalmic, diabetes, obesity, and central nervous system-related diseases. Nutritious food provides the required amount of nutrition to the human body through diet, whereas most of the bioactive agents present in the nutrients are highly lipophilic, with low aqueous solubility leading to poor dissolution and oral bioavailability. Also, the nutraceuticals like curcumin, carotenoids, anthocyanins, omega-3 fatty acids, vitamins C, vitamin B12, and quercetin have limitations such as poor solubility, chemical instability, bitter taste, and an unpleasant odor. Additionally, the presence of gastrointestinal (GIT) membrane barriers, varied pH, and reaction with GIT enzymes cause the degradation of some of the nutraceuticals. Nanotechnology-based nutrient delivery systems can be used to improve oral bioavailability by increasing nutraceutical stability in foods and GIT, increasing nutraceutical solubility in intestinal fluids, and decreasing first-pass metabolism in the gut and liver. This article has compiled the properties and applications of various nanocarriers such as polymeric nanoparticles, micelles, liposomes, niosomes, solid lipid nanocarriers, nanostructured lipid carrier, microemulsion, nanoemulsion, dendrimers in organic nanoparticles, and nanocomposites for effective delivery of bioactive molecules.
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21
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Lindemann IDS, Lang GH, Batista CDS, El Halal SLM, Santos JPD, Vanier N. Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates. Cereal Chem 2021. [DOI: 10.1002/cche.10493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
| | | | | | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil
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22
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Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | | | - Mahmut Kilicli
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Ömer Said Toker
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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23
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Prakash PK, Aswathanarayana Setty JL. Macronutrient Interactions to Facilitate Sustained Carbohydrate Digestibility in Tertiary Food Matrix Systems and Their Potential Applications in Indian Pancake. STARCH-STARKE 2021. [DOI: 10.1002/star.202100117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Pavan Kumar Prakash
- Protein Chemistry and Technology Department CSIR ‐ Central Technological Research Institute Mysuru Karnataka 570020 India
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24
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Asymmetrical flow field-flow fractionation combined with electrophoresis: A new approach for studying thermal aggregation behavior of soy protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106857] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Yao F, Gao YH, Chen FS, Xia YM. Effects of electrospinning parameters on peanut protein isolate nanofibers diameter. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1974950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Fei Yao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-hang Gao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fu-sheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yi-miao Xia
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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26
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Zhang L, Zhang M, Sun X, Chen F, Wu Q. Effects of
AOT
reverse micelle extraction on structure and emulsifying properties of soybean protein. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Lifen Zhang
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Mingzhu Zhang
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Xiaoyang Sun
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Fusheng Chen
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
| | - Qian Wu
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain Henan University of Technology Zhengzhou Henan PR China
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27
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Séré A, Bougma A, Bazié BSR, Traoré E, Parkouda C, Gnankiné O, Bassolé IHN. Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae). BMC Chem 2021; 15:46. [PMID: 34372890 PMCID: PMC8353847 DOI: 10.1186/s13065-021-00772-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 07/26/2021] [Indexed: 11/10/2022] Open
Abstract
Edible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.
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Affiliation(s)
- Aminata Séré
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Adjima Bougma
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Bazoin Sylvain Raoul Bazié
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Esther Traoré
- Department of Food Technology, National Center for Scientific and Technological Research, 03 B.P. 7047, Ouagadougou 03, Burkina Faso
| | - Charles Parkouda
- Department of Food Technology, National Center for Scientific and Technological Research, 03 B.P. 7047, Ouagadougou 03, Burkina Faso
| | - Olivier Gnankiné
- Department of Animal Biology and Physiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso
| | - Imael Henri Nestor Bassolé
- Department of Biochemistry Microbiology, Joseph KI-ZERBO University, 03 B.P. 7021, Ouagadougou 03, Burkina Faso.
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28
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Yao F, Chen FS, Du Y, Zhang Q, Zhu TW. Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction. J Food Sci 2021; 86:3403-3412. [PMID: 34287904 DOI: 10.1111/1750-3841.15820] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/22/2021] [Accepted: 05/28/2021] [Indexed: 11/26/2022]
Abstract
The effect of the reverse micelle extraction method (RMEM) on the physicochemical properties of soy 11S globulin was studied and compared with that of the traditional alkali solution-acid precipitation method (ASAPM). The results showed that the β-sheet structure content of soy 11S globulin obtained by RMEM was lower, while the β-turn structure content was higher compared with that obtained by ASAPM. Furthermore, the protein unfolding degree and surface hydrophobicity were lower than those observed using ASAPM. Therefore, RMEM better maintained the natural molecular structure of soy 11S globulin. The thermodynamic and rheological properties of soy 11S globulin obtained by these two methods were further compared, showing that the highest denaturation temperature and transition heat of soy 11S globulin extracted using ASAPM were different from those obtained using RMEM. Furthermore, soy 11S globulin extracted by RMEM showed stronger heat resistance and a higher denaturation temperature than that extracted by ASAPM. The final storage modulus and frequency sweep results showed that the gel formed by soy 11S globulin obtained using RMEM had high storage modulus and loss modulus. PRACTICAL APPLICATION: In this study, the effects of two different extraction methods on structural and functional properties of soy 11S globulin, such as thermodynamics and rheology, were investigated. We can know the 11S globulin extracted using the reverse micelle environment was more heat-resistant and heat-induced gel quality of 11S globulin was improved by the reverse micelle environment. These results will provide theoretical basis that would help determine the potential applications of soy 11S globulin in the food system.
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Affiliation(s)
- Fei Yao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yan Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Qian Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ting-Wei Zhu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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29
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Biswal AK, Panda PK, Yang JM, Misra PK. Isolation, process optimisation and characterisation of the protein from the de-oiled cake flour of Madhuca latifolia. IET Nanobiotechnol 2021; 14:654-661. [PMID: 33108320 DOI: 10.1049/iet-nbt.2020.0029] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
This work reports the isolation of the protein from the flour of an underutilised agro waste, a de-oiled cake of Madhuca latifolia using the bis (2-ethylehexyl) sodium sulfosuccinate salt reverse micelle and the characterisation of the protein through various techniques. The experimental conditions for the extraction were optimised using Box-Behnken design. The highest yield of the protein was achieved when the extraction parameters, i.e. KCl concentration, KCl amount, and pH of the medium, were 0.5 M, 1.25 ml, and 9.02, respectively. The experimental yield (75.56%) obtained under the optimised conditions matched extremely well with the predicted yield (75.19%). The analysis of the biochemical composition envisaged the occurrence of 2S albumin, 7S globulin, and 11S globulin as the major components in the protein. The X-ray diffraction pattern supported the β-sheets structure of the protein. The imaging of the protein through a scanning electron microscope revealed the shape and surface of the protein to be spherical and smooth, respectively. Thus, the protein isolate of the de-oiled cake flour of Madhuca latifolia could be utilised towards food product development and relevant fields.
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Affiliation(s)
- Achyuta Kumar Biswal
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India
| | - Pradeep Kumar Panda
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Jen-Ming Yang
- Department of Chemical and Materials Engineering, Chang Gung University, Taoyuan 33302, Taiwan
| | - Pramila Kumari Misra
- Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, 768019 Odisha, India.
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30
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Wang B, Zhang Q, Zhang N, Bak KH, Soladoye OP, Aluko RE, Fu Y, Zhang Y. Insights into formation, detection and removal of the beany flavor in soybean protein. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Jin C, Kang Y, Guo H, Yin X. An experimental and finite element analysis of the characteristics of soybean grain compression damage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chengqian Jin
- Nanjing Institute of Agricultural Mechanization Ministry of Agriculture and Rural Areas Jiangsu China
- College of Agricultural Engineering and Food Science Shandong University of Science and Technology Shandong China
| | - Yan Kang
- College of Agricultural Engineering and Food Science Shandong University of Science and Technology Shandong China
| | - Hongxing Guo
- College of Agricultural Engineering and Food Science Shandong University of Science and Technology Shandong China
| | - Xiang Yin
- College of Agricultural Engineering and Food Science Shandong University of Science and Technology Shandong China
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32
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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.
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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
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33
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Ge J, Sun CX, Mata A, Corke H, Gan RY, Fang Y. Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106288] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Yue J, Zhu Z, Yi J, Lan Y, Chen B, Rao J. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106330] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Versatility of Reverse Micelles: From Biomimetic Models to Nano (Bio)Sensor Design. Processes (Basel) 2021. [DOI: 10.3390/pr9020345] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
This paper presents an overview of the principal structural and dynamics characteristics of reverse micelles (RMs) in order to highlight their structural flexibility and versatility, along with the possibility to modulate their parameters in a controlled manner. The multifunctionality in a large range of different scientific fields is exemplified in two distinct directions: a theoretical model for mimicry of the biological microenvironment and practical application in the field of nanotechnology and nano-based sensors. RMs represent a convenient experimental approach that limits the drawbacks of the conventionally biological studies in vitro, while the particular structure confers them the status of simplified mimics of cells by reproducing a complex supramolecular organization in an artificial system. The biological relevance of RMs is discussed in some particular cases referring to confinement and a crowded environment, as well as the molecular dynamics of water and a cell membrane structure. The use of RMs in a range of applications seems to be more promising due to their structural and compositional flexibility, high efficiency, and selectivity. Advances in nanotechnology are based on developing new methods of nanomaterial synthesis and deposition. This review highlights the advantages of using RMs in the synthesis of nanoparticles with specific properties and in nano (bio)sensor design.
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Biswal AK, Lenka C, Panda PK, Yang JM, Misra PK. Investigation of the functional and thermal properties of Mahua deoiled cake flour and its protein isolate for prospective food applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110459] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Wang Z, Jia H, Yu H, Wang T, Yang B. Gene Analysis of Genetically Modified Soybean Lectin Based on Fluorescence Quantitative PCR. Biochem Genet 2021; 59:185-201. [PMID: 32979140 DOI: 10.1007/s10528-020-09998-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Accepted: 09/18/2020] [Indexed: 11/26/2022]
Abstract
Considering that the genetically modified soybean lectin gene is affected by the gene type, to improve the stability of the genetically modified soybean lectin gene, a method based on fluorescence quantitative PCR to analyze the genetic characteristics of the genetically modified soybean lectin was proposed. The common soybean varieties, Wangshuibai and Huangdou No. 3 were selected as materials for tissue-specific expression analysis. Under the background conditions of analyzing the genetically modified soybean lectin genes, fluorescent quantitative PCR was applied to the analysis of genetic characteristics. The characteristics of the genetically modified soybean lectin gene were analyzed in terms of location characteristics and expression characteristics. The results showed that the soybean lectin gene has a complex functional mechanism and may participate in a variety of stress-related regulatory or signal transduction pathways in different ways; Lectin2.1 transcripts are expressed in abundance in glume and lemma in seedling tips, Lectin2.2 was mainly expressed in the roots, and a small amount was expressed in leaves and lemma; Lectin2.1 and Lectin2.2 are highly similar in nucleic acid and amino acid composition, and have similar subcellular localization characteristics.
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Affiliation(s)
- Zhaohui Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
| | - Hongyu Jia
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
| | - Tong Wang
- Department of Basic Courses, NCO Institute of Army Academy of Armored Forces, Changchun, 130117, China
| | - Bin Yang
- School of Life Sciences, Changchun University of Science and Technology, Changchun, 130600, China.
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Wang N, Wang J, Li Y, Li L, Xie XA. Reverse microemulsion prepared by AOT/CTAB/SDS/Tween80 for extraction of tea residues protein. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.114474] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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The confinement of PVP in AOT microemulsions: Effect of water content and PVP concentration regime on electrical percolation phenomenon. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.114012] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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Du Y, Zhang Q, Zhao X, Chen F. Effect of reverse micelle on physicochemical properties of soybean 7S globulins. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jalali-Jivan M, Garavand F, Jafari SM. Microemulsions as nano-reactors for the solubilization, separation, purification and encapsulation of bioactive compounds. Adv Colloid Interface Sci 2020; 283:102227. [PMID: 32781299 DOI: 10.1016/j.cis.2020.102227] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/06/2023]
Abstract
Bioactive components possess various functionalities and are most interested for different food, nutraceutical and pharmaceutical formulations. The current review will discuss the preparation methods and fabrication techniques to design microemulsions (MEs) for the solubilization, separation, encapsulation and purification of various agro-food bioactive compounds. ME systems have shown suitable potential in enhancing oil recovery, protein extraction, and isolation of bioactive compounds. Moreover, the capability of ME based systems as drug and nutraceutical delivery cargos, and synthesis of various organic and inorganic nanoparticles, especially using biopolymers, will be investigated. ME liquid membranes are also developed as nano-extractor/nano-reactor vehicles, capable of simultaneous extraction, encapsulation or even synthesis of hydrophilic and lipophilic bioactive compounds for food, nutraceutical and drug applications.
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Affiliation(s)
- Mehdi Jalali-Jivan
- Food Colloids and Rheology Lab, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
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Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09649-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sun X, Bandara N. Applications of reverse micelles technique in food science: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Chuo SC, Ahmad A, Mohd-Setapar SH, Mohamed SF, Rafatullah M. Utilization of green sophorolipids biosurfactant in reverse micelle extraction of antibiotics: Kinetic and mass transfer studies. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.11.138] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Anaya Castro MA, Alric I, Brouillet F, Peydecastaing J, Fullana SG, Durrieu V. Spray-Dried Succinylated Soy Protein Microparticles for Oral Ibuprofen Delivery. AAPS PharmSciTech 2019; 20:79. [PMID: 30635750 DOI: 10.1208/s12249-018-1250-6] [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: 05/23/2018] [Accepted: 11/13/2018] [Indexed: 02/01/2023] Open
Abstract
The potential value of succinylated soy protein (SPS) as a wall material for the encapsulation of ibuprofen (IBU), a model hydrophobic drug, by spray-drying was investigated. A succinylation rate of 93% was obtained for soy protein isolate, with a molar ratio of 1/1.5 (NH2/succinic anhydride). The solubility profile at 37°C showed that this chemical modification decreased the solubility of the protein below its isoelectric point, whereas solubility increased in alkaline conditions. Various SPS/IBU ratios (90/10, 80/20, and 60/40) were studied and compared with the same ratio of soy protein isolate (SPI/IBU). High encapsulation efficiency was achieved (91-95%). Microparticles were spherical and between 4 and 8 μm in diameter. The spray-drying of protein/IBU solutions appeared to be beneficial, as it resulted in an amorphous solid dispersion of IBU within the microparticles, coupled with an increase in the thermal stability of IBU. In vitro release was evaluated in acidic (pH 1.2 in the presence of pepsin) and neutral (pH 6.8) conditions similar to those in the gastrointestinal (GI) tract. IBU was released significantly more slowly at pH 1.2, for both proteins. However, this slowing was particularly marked for SPS, for which rapid (within 2 h) and complete release was observed at pH 6.8. These results validate the hypothesis that SPS is suitable for use as a coating material for hydrophobic active pharmaceutical ingredients (APIs) due to its pH sensitivity, which should delay IBU release in the gastrointestinal tract.
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Zhao X, Liu H, Zhang X, Zhu H, Ao Q. Surface structure and volatile characteristic of peanut proteins obtained through AOT reverse micelles. Colloids Surf B Biointerfaces 2019; 173:860-868. [DOI: 10.1016/j.colsurfb.2018.10.070] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 10/22/2018] [Accepted: 10/23/2018] [Indexed: 11/26/2022]
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Rodriguez-Jimenez JR, Amaya-Guerra CA, Baez-Gonzalez JG, Aguilera-Gonzalez C, Urias-Orona V, Nino-Medina G. Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods. Molecules 2018; 23:E3210. [PMID: 30563127 PMCID: PMC6321115 DOI: 10.3390/molecules23123210] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 12/01/2018] [Accepted: 12/02/2018] [Indexed: 11/16/2022] Open
Abstract
The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.
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Affiliation(s)
- Jenny R Rodriguez-Jimenez
- Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico.
| | - Carlos A Amaya-Guerra
- Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico.
| | - Juan G Baez-Gonzalez
- Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico.
| | - Carlos Aguilera-Gonzalez
- Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico.
| | - Vania Urias-Orona
- Laboratorio de Quimica y de Alimentos, Facultad de Salud Publica y Nutricion, Universidad Autonoma de Nuevo Leon, Col. Mitras Centro, C.P. 64460 Monterrey, Nuevo Leon, Mexico.
| | - Guillermo Nino-Medina
- Laboratorio de Quimica y Bioquimica, Facultad de Agronomia, Universidad Autonoma de Nuevo Leon, Francisco Villa S/N, Col. Ex-Hacienda El Canada, C.P. 66050 General Escobedo, Nuevo Leon, Mexico.
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48
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Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology. J CHEM-NY 2018. [DOI: 10.1155/2018/5032078] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The mass transfer process of soybean oil extracted by AOT reverse micelle was determined. Meanwhile, the physicochemical properties of oil and structural properties of protein were also investigated by gas chromatography (GC), Fourier infrared spectrum (FTIR), and amino acid analyzer. The results indicated that the mass transfer model can be set up as 1+2(1-x)-3(1-x)2/3=0.248•exp(-720.8/T)•t. The reaction probably belongs to internal diffusion. The oil extracted by AOT reverse micelle was in better quality according to physicochemical analysis. The soybean protein almost retained its original structure in AOT reverse micelle by FTIR and amino acid analysis. Therefore, AOT reverse micelle is an attractive procedure for extracting oil and protein simultaneously.
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49
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Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.010] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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50
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Zhang J, Wen C, Zhang H, Zandile M, Luo X, Duan Y, Ma H. Structure of the zein protein as treated with subcritical water. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1414839] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Manyakara Zandile
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaoping Luo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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