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Torres-Sánchez E, Hernández-Ledesma B, Gutiérrez LF. Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake. Foods 2023; 12:2401. [PMID: 37372612 DOI: 10.3390/foods12122401] [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: 05/19/2023] [Revised: 06/01/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
The growing interest in plant-based food protein sources has provided opportunities for the valorization of agri-food by-products, driving the food industry towards more sustainable development. In this study, three extraction procedures (varying the pH value (7.0 and 11.0) and the addition of salt (0 and 5%)) were investigated to obtain seven different protein fractions (SIPF) from Sacha Inchi oil press-cake (SIPC), which were characterized in terms of their protein content, electrophoretic profile, secondary structure, and techno-functional properties. Extractions at pH 11.0 without salt addition produced the highest values of protein content, extraction yield, protein recovery, and protein concentration increase (84.0%, 24.7%, 36.5%, and 1.5-fold, respectively). Under these extraction conditions, the electrophoretic analysis indicated that most of the SIPC proteins were extracted. SIPF displayed an excellent oil absorption capacity (4.3-9.0 w/w), and interesting foam activity (36.4-133.3%). The solubility and emulsifying activity of the albumin fractions were significantly higher than those of the other fractions (~87 vs. <15.8%, and 280-370 vs. <140 m2/g, respectively). Correlation analysis showed that the secondary structure of the SIPF significantly influences their techno-functional properties. These results indicate that SIPC is a by-product of great potential for protein extraction processes, and as a valorization strategy for technical cycle solutions for the Sacha Inchi productive chain in the circular economy context.
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Affiliation(s)
- Erwin Torres-Sánchez
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 No. 45-03, Bogotá 111321, Colombia
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Luis-Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Carrera 30 No. 45-03 Edificio 500A, Bogotá 111321, Colombia
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2
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Lefèvre C, Bohuon P, Lullien-Pellerin V, Mestres C. Modeling the Thermal Denaturation of the Protein-Water System in Pulses (Lentils, Beans, and Chickpeas). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9980-9989. [PMID: 35921686 DOI: 10.1021/acs.jafc.2c03553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Thermal treatment applied during the cooking of pulses leads to denaturation and even aggregation of the proteins, which may impact protein digestibility. Thermal transitions of lentil, chickpea, and bean proteins were studied using differential scanning calorimetry (DSC). Protein-enriched samples were obtained by dry air classification of dehulled seeds and were heated to 160 °C, with water contents ranging from 0.2 to 4 kg/kg on a dry basis. The DSC peaks of the resulting endotherms were successfully modeled as overlapping Gaussian functions. The denaturation temperatures were modeled as a function of the temperature according to the Flory-Huggins theory. The modeling allows for the calculation of the degree of protein transition for any temperature and moisture condition. The denaturation diagrams reflect the different protein compositions of lentil, chickpea, and bean (particularly the 11S/7S globulin ratio). Chickpea proteins were more thermally stable than those from lentil and bean. Proteins underwent an irreversible transition, suggesting that unfolding and aggregation were coupled.
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Affiliation(s)
- Charlotte Lefèvre
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
| | - Philippe Bohuon
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
| | | | - Christian Mestres
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 34090 Montpellier, France
- CIRAD, UMR QualiSud, 34398 Montpellier, France
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Mariscal‐Moreno RM, Figueroa‐Cárdenas JDD, Santiago‐Ramos D, Aguilar Arteaga K, Flores Casamayor V, Rincón‐Aguirre A. Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (
Cicer arietinum
) flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rosa María Mariscal‐Moreno
- Departamento de Salud Universidad Iberoamericana Prol. Paseo de la Reforma 880, 01219, A. Obregón Ciudad de México México
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Juan de Dios Figueroa‐Cárdenas
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - David Santiago‐Ramos
- INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de MéxicoC.P. 56250México
| | - Karina Aguilar Arteaga
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Verónica Flores Casamayor
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - Alexandra Rincón‐Aguirre
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
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Keivaninahr F, Gadkari P, Zoroufchi Benis K, Tulbek M, Ghosh S. Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis. RSC Adv 2021; 11:12117-12135. [PMID: 35423776 PMCID: PMC8696636 DOI: 10.1039/d0ra09302e] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Accepted: 02/07/2021] [Indexed: 12/03/2022] Open
Abstract
The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean protein isolates, and concentrates were studied at pH 7 and 2, and a regression model was developed to predict emulsion characteristics based on protein properties. The concentrates produced by air classification had lower protein content but higher solubility in water compared to the isolates produced by isoelectric precipitation. The protein secondary structure did not show a consistent difference; however, much higher intrinsic fluorescence was observed for the soluble compared to the insoluble fractions. Interfacial tension of all faba proteins was lower than pea, while there was no significant difference between the concentrates and isolates. The higher protein content of the isolates was found to improve their water holding capacity. Canola oil (40 wt%)-in-water coarse emulsions, prepared with 2 wt% proteins and 0.25 wt% xanthan gum showed smaller particle size at pH 7 than pH 2, while the zeta potential, viscosity and gel strength were higher at pH 7. Emulsions stabilized with concentrates were better or comparable to the isolates in terms of particle size, zeta potential, and microstructure. The regression model predicted that an increase in solubility, intrinsic fluorescence, water and oil holding capacities are more favourable to decrease emulsion particle size, while an increase in solubility, intrinsic fluorescence would lead to higher emulsion destabilization. A decrease in interfacial tension was more favourable to lower destabilization. Emulsion viscosity was more dependent on water holding capacity compared to any other factor. Such models could be extremely beneficial for the food industry to modulate processing for the development of desired pulse protein ingredients. The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean proteins were studied, and a regression model was developed to predict emulsion characteristics based on protein properties.![]()
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Affiliation(s)
- Fatemeh Keivaninahr
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
| | - Pravin Gadkari
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
| | - Khaled Zoroufchi Benis
- Department of Chemical and Biological Engineering
- University of Saskatchewan
- Saskatoon
- Canada
| | | | - Supratim Ghosh
- Department of Food and Bioproduct Sciences
- College of Agriculture and Bioresources
- University of Saskatchewan
- Saskatoon
- Canada
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5
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Li N, Yu JJ, Jin N, Chen Y, Li SH, Chen Y. Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment. J Food Sci 2020; 85:2452-2460. [PMID: 32691480 DOI: 10.1111/1750-3841.15350] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 05/27/2020] [Accepted: 05/30/2020] [Indexed: 12/24/2022]
Abstract
Owing to the strong hydrophobicity of zein, improved solubility is required to enhance the recovery of bioactive peptides. Using a zein suspension prepared by the antisolvent precipitation method, the impact of varying the voltage during dielectric barrier discharge (DBD) treatment on the physicochemical and conformational properties of zein in water was investigated. Analysis of the particle size, specific surface area, and free sulfhydryl content indicated that the protein solubility was maximized by treatment at 70 V for 70 s. DBD treatment destroyed covalent bonds and introduced some hydrophilic groups onto the zein surface, thus enhancing the contact area with water molecules and leading to a more uniform dispersion. A decrease in the hydrodynamic radius of zein micelles indicated that intermolecular interactions were disrupted, thus improving dispersion stability. A more hydrophilic microenvironment was formed owing to the reduction in hydrophobic interactions. Additionally, evaluation of the secondary structure demonstrated that DBD treatment broke hydrogen bonds, resulting in a loose conformation with more exposed sites of action for water. These results are expected to facilitate the development of technologies for improving utilization of zein. PRACTICAL APPLICATION: Strong hydrophobicity limits the application of zein in the food industry. The study indicated that DBD treatment could promote loose structure, and improve dispersion stability and hydrophilicity of zein suspension prepared by antisolvent precipitation method. This work revealed the potential of cold plasma treatment for modifying zein and other insoluble proteins, which would expand their scope of application.
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Affiliation(s)
- Nan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jiao-Jiao Yu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Nan Jin
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yue Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Shu-Hong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China
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6
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Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
Abstract
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.
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Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Ying Chen
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Long Yu
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
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7
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Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Ji H, Dong S, Han F, Li Y, Chen G, Li L, Chen Y. Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2015-z] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Wani IA, Sogi DS, Shivhare US, Gill BS. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.08.027] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Larrea-Wachtendorff D, Tabilo-Munizaga G, Moreno-Osorio L, Villalobos-Carvajal R, Pérez-Won M. Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9107-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.024] [Citation(s) in RCA: 298] [Impact Index Per Article: 33.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Liu C, Zhao M, Sun W, Ren J. Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris). Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.09.082] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Barbana C, Boye JI. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris). Food Funct 2013; 4:310-21. [DOI: 10.1039/c2fo30204g] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Sun W, Zhou F, Zhao M, Yang B, Cui C. Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chem 2011; 129:472-478. [DOI: 10.1016/j.foodchem.2011.04.101] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2010] [Revised: 03/08/2011] [Accepted: 04/28/2011] [Indexed: 11/26/2022]
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15
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Rui X, Boye JI, Ribereau S, Simpson BK, Prasher SO. Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Hu X, Zhao M, Sun W, Zhao G, Ren J. Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8886-8894. [PMID: 21744872 DOI: 10.1021/jf201781z] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Peanut protein isolate (PPI) was treated by high-pressure microfluidization (40, 80, 120, and 160 MPa) and/or transglutaminase (TGase) cross-linking. It was found that individual microfluidization at 120 MPa was more effective in improving the solubility, emulsifying properties, and surface hydrophobicity of PPI than at other pressures (e.g., 40, 80, or 160 MPa). Individual TGase cross-linking also effectively changed the physicochemical and functional properties of PPI. Microfluidization (120 MPa) or TGase cross-linking caused the unfolding of PPI structure, resulting in the decrease of α-helix and β-turns levels and the increase of β-sheet and random coil levels, as proved by Fourier transform infrared (FTIR) and circular dichroism (CD) spectra. Compared with individual treatments, microfluidization followed by TGase cross-linking significantly (p < 0.05) improved the emulsion stability during long-term storage (20 days). Moreover, the combined treatments led to looser structure of PPI and resulted in more obvious changes in physicochemical properties.
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Affiliation(s)
- Xiao Hu
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China
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