1
|
Dash DR, Singh SK, Singha P. Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature. Int J Biol Macromol 2024; 263:130120. [PMID: 38350581 DOI: 10.1016/j.ijbiomac.2024.130120] [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: 07/05/2023] [Revised: 02/07/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
Abstract
This study investigates the viscoelastic behavior, gelling properties, and structural characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its application in food formulations. Small amplitude oscillatory shear measurements were employed to investigate the impact of protein concentration, pH, ionic concentration, and temperature on DHSP's rheological features. The study revealed that the 20 % protein dispersion had the highest storage modulus (G') and yield stress at 63.96 ± 0.23 Pa and 0.61 Pa, respectively. DHSP dispersion exhibited pseudo-plastic behavior across various conditions. The gelling performance was higher at pH 4 and 8 and at ionic concentration in the range of 0.1 M - 0.5 M. Gelation time and temperature were observed from the temperature ramp test. Structural characterizations, including fluorescence spectroscopy, circular dichroism spectra, FTIR spectra, SEM, AFM images, zeta potential analysis, and DSC, provided insights into DHSP's tertiary and secondary conformation, surface characteristics, and thermal properties. Notably, the study highlighted DHSP's exceptional rheological properties, making it a promising gelling material for the food and nutraceutical industries. The findings also offer new insights into DHSP's structural characteristics, suggesting potential applications in food packaging and product development within the food industry.
Collapse
Affiliation(s)
- Dibya Ranjan Dash
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Sushil Kumar Singh
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha-769008, India.
| |
Collapse
|
2
|
Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
Collapse
Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
| |
Collapse
|
3
|
Kaur G, Kaur N, Wadhwa R, Tushir S, Yadav DN. Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 38153305 DOI: 10.1080/10408398.2023.2295434] [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: 12/29/2023]
Abstract
Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.
Collapse
Affiliation(s)
- Gurjeet Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Navjot Kaur
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Ritika Wadhwa
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Surya Tushir
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| | - Deep Narayan Yadav
- Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post-harvest Engineering & Technology, Ludhiana, India
| |
Collapse
|
4
|
Rezaee M, Aider M. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat. Meat Sci 2023; 204:109283. [PMID: 37473714 DOI: 10.1016/j.meatsci.2023.109283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/03/2023] [Accepted: 07/13/2023] [Indexed: 07/22/2023]
Abstract
Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time. In the present study, 25, 50, 75, and 100% animal fat content were replaced by Pickering emulsion. Moreover, the obtained results revealed that complete fat replacement with canola proteins-based Pickering emulsion in meat emulsion improved its nutritional value by significantly enhancing the percentage of protein, monounsaturated and polyunsaturated fatty acid composition, and reduction of saturated fatty acid content compared to control (100% animal fat). Reformulation with PEs enhanced the meat systems' technological behavior such as emulsion stability and cooking loss, and oxidative stability. Also, significant total color difference (ΔE *) was observed only in samples with 100% fat replacement. Meat systems containing fat replacement ≤50% showed the closest texture parameters to the control sample. This study provides a promising alternative to replace animal fat with plant-based ingredients in meat systems.
Collapse
Affiliation(s)
- Mahsa Rezaee
- Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aider
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada.
| |
Collapse
|
5
|
Gul O, Gul LB, Baskıncı T, Parlak ME, Saricaoglu FT. Influence of pH and ionic strength on the bulk and interfacial rheology and technofunctional properties of hazelnut meal protein isolate. Food Res Int 2023; 169:112906. [PMID: 37254341 DOI: 10.1016/j.foodres.2023.112906] [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: 01/25/2023] [Revised: 04/05/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
The functional, bulk, and interfacial shear rheological properties of hazelnut protein isolate were studied at different pH values between 3.0 and 8.0 and ionic strength levels between 0.0 and 1.0 M. The results showed that pH significantly affected protein solubility, emulsion properties, water and oil holding capacities, foam stability, surface hydrophobicity, and free -SH groups. The highest surface hydrophobicity, free -SH groups, and better functional properties were observed at pH 8.0. Protein solubility also increased with increasing ionic strength up to 0.6 M. The emulsion and foam stability of hazelnut protein isolate showed similar changes with protein solubility. The flow behavior of hazelnut protein suspensions was found to be shear thinning with the highest consistency index at pH 3.0 and the lowest at pH 6.0, however, the ionic strength did not significantly affect the consistency coefficient but did cause a significant change in the flow behavior index, with the lowest value observed at 0.6 M. The best gel structure in hazelnut proteins was observed at pH 3.0 and 4.0. The addition of ions at 0.4 and 0.6 M concentrations resulted in an improved viscoelastic character. The hazelnut protein isolate was also found to form solid-like viscoelastic layers at both air-water and oil-water interfaces, with the interfacial adsorption behavior affected by both pH and ionic strength. Overall, these results suggest that pH and ionic strength have significant effects on the functional and rheological properties of hazelnut protein isolate, which may have the potential as an auxiliary substance in food systems.
Collapse
Affiliation(s)
- Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Latife Betul Gul
- Department of Food Engineering, Faculty of Engineering, Giresun University, Giresun, Turkey.
| | - Tugba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Mahmut Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Bursa Technical University, Bursa, Turkey
| |
Collapse
|
6
|
Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties. Foods 2023; 12:foods12020368. [PMID: 36673460 PMCID: PMC9857781 DOI: 10.3390/foods12020368] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/09/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein isolates and sodium caseinate) under different pH treatments (pH 3.0, 5.0, 7.0, and 9.0). The results showed that pH had a different alteration on the structural, surface properties and functional properties of plant and dairy proteins. Plant protein generally possessed a darker color, lower solubility, emulsifying properties, and foaming capacity, whereas their foaming stability and water holding capacity were higher than those of dairy proteins. Soy protein isolates were characterized by its comparable proportion of β-turn and random coils, zeta-potential, emulsifying (30.37 m2/g), and water-holding capacity (9.03 g/g) at alkaline conditions and chickpea protein isolates showed good oil-holding capacity (3.33 g/g at pH 9) among plant proteins. Further analysis confirmed that pH had a greater influence on the structural and functional properties of proteins as compared to protein sources, particularly at acidic conditions. Overall, this study might help processors select the appropriate plant protein as dairy alternatives for their target application in plant-based food products.
Collapse
|
7
|
Ge J, Sun C, Chang Y, Li S, Zhang Y, Fang Y. Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study. Food Res Int 2023; 163:112134. [PMID: 36596094 DOI: 10.1016/j.foodres.2022.112134] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/04/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
This study aimed to investigate the rheological and textural properties of heat-induced gels from twelve legume protein isolates at pH 3.0 and 7.0, including black kidney bean (BKPI), speckled kidney bean (SKPI), panda bean (PDPI), cowpea (CPPI), mung bean (MPI), adzuki bean (API), rice bean (RPI), black soybean (BPI), soybean (SPI), chickpea (CPI), broad bean (BRPI) and pea (PPI). SDS-PAGE revealed that 7S globulin was prominent protein in BKPI, SKPI, PDPI, CPPI, MPI, API and RPI, the main protein fraction of CPI was 11S globulin, and BPI, SPI, BRPI and PPI contained both 7S and 11S globulins as major components. Based on the gel's Power Law constant (K') and hardness, twelve legume proteins were divided into three categories with high, medium and low gel strength. BKPI, SKPI and PDPI with Phaseolin being the major protein fraction showed high gel strength regardless of pH. Electrostatic interactions, hydrophobic interactions and hydrogen bonds were the most important intermolecular forces in the formation of legume protein gel networks, of which gel strength at pH 3.0 and pH 7.0 was significantly affected by electrostatic interactions and hydrogen bonds, respectively. Moreover, gel strength was also remarkably negatively influenced by the non-network proteins. SEM observation indicated that the microstructure of gels at pH 7.0 was denser and more homogeneous than that at pH 3.0, leading to better water holding capacity. These findings would be of great importance for understanding the differences in legume protein gels, and also laid the scientific support for expanding applications of legume proteins in gel-based foods.
Collapse
Affiliation(s)
- Jiao Ge
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Cuixia Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yuyang Chang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Saiya Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, People's Republic of China
| | - Yapeng Fang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| |
Collapse
|
8
|
Ge J, Sun C, Chang Y, Sun M, Zhang Y, Fang Y. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism. Food Res Int 2022; 162:112053. [DOI: 10.1016/j.foodres.2022.112053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 10/11/2022] [Accepted: 10/12/2022] [Indexed: 11/29/2022]
|
9
|
Wang Y, Fu Y, Azarpazhooh E, Li W, Liu Q, Rui X. Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds. Molecules 2022; 27:7652. [PMID: 36364477 PMCID: PMC9654442 DOI: 10.3390/molecules27217652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0) or yogurt-like curd (FSPI-5.0/4.0) state. Cryo-electron microscopy figures demonstrated the loosely stacked layer of FSPI-7.0/6.0 samples, whereas a denser gel network was observed for FSPI-5.0/4.0 samples. Molecular interactions shifted from dominant ionic bonds to hydrophobic forces and disulfide bonds. The gastric/intestinal digestion demonstrated that the curd samples afforded a significantly low particle size and high-soluble protein and peptide contents in the medium and late digestive phases. A peptidomics study showed that the FSPI-6.0 digestate at early intestinal digestion had a high peptidome abundance, whereas FSPI curd digestates (FSPI-5.0/4.0) elicited a postponed but more extensive promotion during medium and late digestion. Glycinin G2/G4 and β-conglycinin α/α' subunits were the major subunits promoted by FSPI-curds. The spatial structures of glycinin G2 and β-conglycinin α subunits demonstrated variations located in seven regions. Glycinin G2 region 6 (A349-K356) and β-conglycinin α subunit region 7 (E556-E575), which were located at the interior of the 3D structure, were the key regions contributing to discrepancies at the late stage.
Collapse
Affiliation(s)
- Yaqiong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Elham Azarpazhooh
- Department of Agricultural Engineering Institute, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad 1696700, Iran
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qi Liu
- Department of Information Engineering, Nanjing Institute of Mechatronic Technology, Nanjing 211306, China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
10
|
Chen J, Wang J, Xu L, Lv Y, Tang T, Zhang M, Li J, Su Y, Gu L, Yang Y, Chang C. Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5618-5627. [PMID: 35340026 DOI: 10.1002/jsfa.11897] [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] [Received: 01/23/2022] [Revised: 03/22/2022] [Accepted: 03/27/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme-free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of Lactiplantibacillus plantarum fermentation on the gel properties of LFEW was investigated in this study. RESULTS The fermentation efficiency of LFEW with lysozyme removed was significantly improved, and the sugar removal rate (2 g kg-1 Lactiplantibacillus plantarum, 37 °C, 7 h) was more than 90%. Removal of lysozyme resulted in increased stability and surface hydrophobicity of EW. After Lactiplantibacillus plantarum fermentation, the stability of EW decreased, and the average particle size and surface hydrophobicity increased. In addition, by comparing the gel properties of EW and LFEW before and after fermentation at different pH, it was found that the hardness, elasticity, and water holding capacity (WHC) of EW gel increased significantly. The removal of lysozyme effectively improved the WHC and springiness of the EW gel and promoted the formation of a denser network structure with smaller pores. After Lactiplantibacillus plantarum fermentation treatment, LFEW gel hardness decreased, with loose and porous network structure, no browning occurred after autoclaving. CONCLUSION This study provided the direction and theoretical basis for producing a fermented LFEW gel with pleasing texture and appearance. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Jing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Lilan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Yuanqi Lv
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Tingting Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Ming Zhang
- Guangzhou Beile Food Co., Ltd., Guangzhou, P. R. China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, P. R. China
| |
Collapse
|
11
|
Theóphilo Galvão AMM, Vélez-Erazo EM, Karatay GGB, de Figueiredo Furtado G, Vidotto DC, Tavares GM, Hubinger MD. High Internal Phase Emulsions Stabilized By The Lentil Protein Isolate (Lens Culinaris). Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
12
|
Vahedifar A, Wu J. Extraction, nutrition, functionality and commercial applications of canola proteins as an underutilized plant protein source for human nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:17-69. [PMID: 35940704 DOI: 10.1016/bs.afnr.2022.04.001] [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
Concerns about sustainability and nutrition security have encouraged the food sector to replace animal proteins in food formulations with underutilized plant protein sources and their co-products. In this scenario, canola protein-rich materials produced after oil extraction, including canola cold-pressed cakes and meals, offer an excellent opportunity, considering their nutritional advantages such as a well-balanced amino acid composition and their potential bioactivity. However, radical differences among major proteins (i.e., cruciferin and napin) in terms of the physicochemical properties, and the presence of a wide array of antinutritional factors in canola, impede the production of a highly pure protein extract with a reasonable extraction yield. In this manuscript, principles regarding the extraction methods applicable for the production of canola protein concentrates and isolates are explored in detail. Alkaline and salt extraction methods are presented as the primary isolation methods, which result in cruciferin-rich and napin-rich isolates with different nutritional and functional properties. Since a harsh alkaline condition would result in an inferior functionality in protein isolates, strategies are recommended to reduce the required solvent alkalinity, including using a combination of salt and alkaline and employing membrane technologies, application of proteases and carbohydrases to facilitate the protein solubilization from biomass, and novel green physical methods, such as ultrasound and microwave treatments. In terms of the commercialization progress, several canola protein products have received a GRAS notification so far, which facilitates their incorporation in food formulations, such as bakery, beverages, salad dressings, meat products and meat analogues, and dairies.
Collapse
Affiliation(s)
- Amir Vahedifar
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
| |
Collapse
|
13
|
Impact of Phytase Treatment and Calcium Addition on Gelation of a Protein-Enriched Rapeseed Fraction. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02810-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractRapeseed press cake was upcycled as a protein-enriched ingredient through dry fractionation. The protein-enriched fraction contained higher amounts of phytic acid compared to press cake, and phytase treatment was applied to decrease the phytic acid content from 6.8 to 0.5%. The effect of phytase treatment leading to the release of cations was also mimicked by extrinsic calcium addition. Both phytase treatment and calcium addition significantly improved the heat-induced gel properties but had a minor effect on protein solubility and dispersion stability at pH 8. Water and protein holding capacities of the gels were the highest for the phytase-treated sample (91 and 97%, respectively), followed by the sample with added calcium (86 and 94%, respectively) and control sample (60 and 86%, respectively). Gel firmness followed the same pattern. Scanning electron microscopy images revealed an interconnected structured network in the phytase-treated gel, while in the control gel, a more rigid and open structure was observed. The improved gelation properties resulting from the phytase treatment suggest that the protein and soluble dietary fibre-enriched rapeseed press cake ingredient serve as a promising raw material for gelled food systems. The positive effect of calcium addition on gel properties proposes that part of the improvement observed after phytase treatment may be caused by cations released from phytate.
Collapse
|
14
|
FitzPatrick SE, Deb-Choudhury S, Ranford S, Staiger MP. Canola protein aerogels via salt-induced gelation and supercritical carbon dioxide drying. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111126] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
15
|
Tang YR, Ghosh S. Canola protein thermal denaturation improved emulsion-templated oleogelation and its cake-baking application. RSC Adv 2021; 11:25141-25157. [PMID: 35478917 PMCID: PMC9036979 DOI: 10.1039/d1ra02250d] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Accepted: 06/30/2021] [Indexed: 12/13/2022] Open
Abstract
The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface. This phenomenon was used to develop emulsion-templated oleogels with improved rheology and used in cake baking. Canola oil (50 wt%)-in-water emulsions stabilized by 1 and 4 wt% canola protein isolates (CPI), prepared by high-pressure homogenization, were dried at 60 °C in a vacuum oven followed by shearing to create the oleogels. Before drying, the emulsions were heated (90 °C for 30 min) to induce protein denaturation. The oleogel from 4 wt% CPI heated emulsions (HE) exhibited the lowest oil loss, highest gel strength, firmness and stickiness compared to all other oleogels. Cake batter prepared with shortening showed the lowest specific gravity, highest viscosity and storage modulus compared to CPI oleogels. Confocal micrographs of shortening cake batters showed smaller air bubbles entrapped in the continuous fat phase. In comparison, the oleogel cake batters showed dispersion of larger air bubbles, oil droplets, and protein aggregates. The oleogel cake showed a darker colour compared to the shortening cake due to the dark colour of CPI. Interestingly, oleogel cakes showed lower hardness, higher cohesiveness and springiness than the shortening cake, which was attributed to the higher cake volume of the former due to the formation of larger air channels stabilized by canola proteins. In conclusion, CPI stabilized emulsion-templated oleogels could be used as a potential shortening replacer in cake and other baking applications. The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.![]()
Collapse
Affiliation(s)
- Yan Ran Tang
- Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive Saskatoon SK S7N5A8 Canada +1-306-966-2555
| | - Supratim Ghosh
- Department of Food and Bioproduct Sciences, University of Saskatchewan 51 Campus Drive Saskatoon SK S7N5A8 Canada +1-306-966-2555
| |
Collapse
|
16
|
Avelar Z, Vicente AA, Saraiva JA, Rodrigues RM. The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
17
|
Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
Collapse
Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| |
Collapse
|
18
|
Hu X, Karthik P, Chen J. Enhanced oral oil release and mouthfeel perception of starch emulsion gels. Food Res Int 2021; 144:110356. [PMID: 34053549 DOI: 10.1016/j.foodres.2021.110356] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 03/23/2021] [Accepted: 03/24/2021] [Indexed: 10/21/2022]
Abstract
Reducing oil/fat content without compromising the structural and sensory quality of food is a great technical challenge to the food industry. The present work aims to investigate the possibility of a novel emulsion design that gives an enhanced oral release of oil/fat from an emulsion gel and therefore an enhanced mouthfeel of oiliness. Hence, alpha-amylase sensitive emulsifier such as starch was used for this purpose. On the other hand, whey protein isolate (WPI) i.e. α-amylase insensitive emulsifier was used as a reference. The gellan gum was selected as a gelling agent to prepare emulsion gels. The mastication and size reduction of the emulsion gels were examined through in-vitro and in-vivo studies. The amount of oil released as indicated by the β-carotene analysis was monitored and various influencing factors (pH, time, compositions, etc.) were also investigated. Using sensory panelists, oral processing of emulsion gels was examined in terms of both mastication parameters and perceptions of oiliness and thickness. The obtained results showed that the use of a starch emulsifier gives a higher oil release and an enhanced oral sensation of oiliness mouthfeel. Therefore, starch emulsion could provide a novel solution in the design of fat-reduced food products with no effect on the mastication parameter, sensation and perception of fat-related attributes.
Collapse
Affiliation(s)
- Xia Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Wenzhou Characteristic Food Resources, Engineering and Technology Research Center, Wenzhou Academy of Agriculture Science, Wenzhou 325006, China
| | - P Karthik
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China; Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore 641021, India
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China.
| |
Collapse
|
19
|
Wong SK, Supramaniam J, Wong TW, Soottitantawat A, Ruktanonchai UR, Tey BT, Tang SY. Synthesis of bio-inspired cellulose nanocrystals-soy protein isolate nanoconjugate for stabilization of oil-in-water Pickering emulsions. Carbohydr Res 2021; 504:108336. [PMID: 33964507 DOI: 10.1016/j.carres.2021.108336] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 04/10/2021] [Accepted: 04/27/2021] [Indexed: 01/08/2023]
Abstract
The development of hybrid polysaccharide-protein complexes as Pickering emulsion stabilizers has attracted increasing research interest in recent years. This work presents an eco-friendly surface modification strategy to functionalize hydrophilic cellulose nanocrystals (CNC) using hydrophobic soy protein isolate (SPI) via mussel adhesive-inspired poly (l-dopa) (PLD) to develop improved nanoconjugates as stabilizers for oil-in-water Pickering emulsion. The physicochemical properties of the CNC-PLD-SPI nanoconjugate were evaluated by solid-state 13C NMR, FT-IR, TGA, XRD, contact angle analysis, and TEM. The modified CNC (conjugation content of 38.22 ± 1.21%) had lowered crystallinity index, higher thermal stability, and more hydrophobic than unmodified CNC, with an average particle size of 309.9 ± 8.0 nm. Use of amphiphilic CNC-PLD-SPI nanoconjugate with greater conformational flexibility as Pickering stabilizer produced oil-in-water emulsions with greater physical stability.
Collapse
Affiliation(s)
- See Kiat Wong
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Janarthanan Supramaniam
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia
| | - Tin Wui Wong
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA, 42300, Puncak Alam, Selangor, Malaysia
| | - Apinan Soottitantawat
- Center of Excellence in Particle and Materials Processing Technology, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, Thailand
| | | | - Beng Ti Tey
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500, Subang Jaya, Selangor, Malaysia
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia; Advanced Engineering Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500, Subang Jaya, Selangor, Malaysia; Tropical Medicine and Biology Platform, School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, 47500, Subang Jaya, Selangor, Malaysia.
| |
Collapse
|
20
|
Stability and rheology of canola protein isolate-stabilized concentrated oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106399] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
21
|
Li T, Xia N, Xu L, Zhang H, Zhang H, Chi Y, Zhang Y, Li L, Li H. Preparation, characterization and application of SPI-based blend film with antioxidant activity. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100614] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
22
|
Yan J, Jia X, Yan W, Yin L. Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures. Foods 2021; 10:foods10020356. [PMID: 33562383 PMCID: PMC7915334 DOI: 10.3390/foods10020356] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/26/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0-3%, w/v; SPI concentration 8-10%, w/v) and pH values (5.0-7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum-protein interactions in DN hydrogels obtained under different conditions.
Collapse
Affiliation(s)
| | | | | | - Lijun Yin
- Correspondence: ; Tel.: +86-10-62737424
| |
Collapse
|
23
|
Diedericks CF, Shek C, Jideani VA, Venema P, van der Linden E. Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions. Food Res Int 2020; 138:109773. [PMID: 33288162 DOI: 10.1016/j.foodres.2020.109773] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 10/23/2022]
Abstract
Plant proteins, and specifically those from legume crops, are increasingly recognised as sustainable and functional food ingredients. In this study, we expand on the knowledge of Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] proteins, by characterising the composition, microstructure and rheological properties of BGN protein isolates obtained via wet extraction and protein-enriched fractions obtained via dry fractionation. The BGN protein isolates were compared in the context of the major storage protein, vicilin, as previously identified. Molecular weight analysis performed with gel electrophoresis and size-exclusion chromatography coupled to light-scattering, revealed some major bands (190 kDa) and elution patterns with molecular weights (205.6-274.1 kDa) corresponding to that of BGN vicilin, whilst the thermal denaturation temperature (Tp 91.1 °C, pH 7) of BGN protein isolates also coincided to that of the vicilin fraction. Furthermore, the concentration dependence of the elastic modulus G' of the BGN protein isolates, closely resembled that of BGN vicilin (both upon NaCl addition); suggesting that vicilin is the main component responsible for gelation. Confocal laser scanning and scanning electron micrographs revealed inhomogeneous aggregate structures, which implies that fractal scaling were better suited for description of the BGN protein isolate gel networks. Concerning the BGN protein-enriched fractions, both rotor and impact milling with air jet sieving and air classification, respectively, were successfully applied to separate these fractions from those high in starch; as evident from compositional analysis, particle size distributions and microscopic imaging. When considering sustainability aspects, dry fractionation could thus be a viable alternative for producing BGN protein-enriched fractions.
Collapse
Affiliation(s)
- Claudine F Diedericks
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Carol Shek
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Victoria A Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| |
Collapse
|
24
|
Yang X, Wang Y, Hao M, Li L. Synergistic Effect of the Lactic Acid Bacteria and Salt Coagulant in Improvement of Quality Characteristics and Storage Stability of Tofu. J Oleo Sci 2020; 69:1455-1465. [PMID: 33055439 DOI: 10.5650/jos.ess20102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, a new way to produce tofu with lactic acid bacteria (Lactobacillus casei, L. casei) and salt coagulant (magnesium sulfate) has been developed and optimized in order to improve the quality characteristics and the storage stability. Processing parameters (bean-water ratio, inoculation amount, magnesium sulfate concentration and pressing time) of tofu were studied. Yield, water holding capacity (WHC), texture and sensory were measured for evaluating quality characteristics of tofu. Based on the single factor and response surface methodology (RSM), the optimized conditions of tofu were determined as follows: bean-water ratio was 1:4 g/mL, fermentation time was 5 h at 37°C when the inoculation amount was 4.0%, magnesium sulfate concentration was 2.0 mol/L and pressing time was 1 h. Under the optimum conditions, the yield of the tofu was 140.45 g, the WHC was 87.25 %, the hardness was 420.36 g, and the tofu had better sensory characteristics, soft, uniform texture, as well as good flavor. The shelf life and stability of tofu during storage were also evaluated under the optimum conditions. The results showed that fermented tofu had a longer shelf life than unfermented tofu at room temperature. Compared with the "pasteurization + low temperature" group and "low temperature" group, the fermented tofu in the "microwave + low temperature" group had a longer shelf life and better-quality properties during storage. Tofu, prepared by the lactic acid bacteria fermentation and salt coagulant, would be accepted as a new type of tofu according to its quality characteristics and storage stability.
Collapse
Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University
| | - Yan Wang
- College of Food Science, Northeast Agricultural University
| | - Ming Hao
- College of Food Science, Northeast Agricultural University
| | - Liang Li
- College of Food Science, Northeast Agricultural University
| |
Collapse
|
25
|
Chmielewska A, Kozłowska M, Rachwał D, Wnukowski P, Amarowicz R, Nebesny E, Rosicka-Kaczmarek J. Canola/rapeseed protein - nutritional value, functionality and food application: a review. Crit Rev Food Sci Nutr 2020; 61:3836-3856. [PMID: 32907356 DOI: 10.1080/10408398.2020.1809342] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Plant-based diet and plant proteins specifically are predestined to meet nutritional requirements of growing population of humans and simultaneously reduce negative effects of food production on the environment. While searching for new sources of proteins, special emphasis should be placed on oilseeds of Brassica family comprising varieties of rapeseed and canola as they contain nutritionally valuable proteins, which have potential to be used in food, but are now rarely or not used as food components. The purpose of the present work is to provide a comprehensive review of main canola/rapeseed proteins: cruciferin and napin, with the focus on their nutritional and functional features, putting special emphasis on their possible applications in food. Technological challenges to obtain rapeseed protein products that are free from anti-nutritional factors are also addressed. As molecular structure of cruciferin and napin differs, they exhibit distinct features, such as solubility, emulsifying, foaming or gelling properties. Potential allergenic effect of 2S napin has to be taken under consideration. Overall, rapeseed proteins demonstrate beneficial nutritional value and functional properties and are deemed to play important roles both in food, as well as, non-food and non-feed applications.
Collapse
Affiliation(s)
- Anna Chmielewska
- NapiFeryn BioTech Ltd, Lodz, Poland.,Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | | | | | | | - Ryszard Amarowicz
- NapiFeryn BioTech Ltd, Lodz, Poland.,Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, Olsztyn, Poland
| | - Ewa Nebesny
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz, Poland
| |
Collapse
|
26
|
Phytase treatment of a protein-enriched rice bran fraction improves heat-induced gelation properties at alkaline conditions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105787] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
27
|
|
28
|
Liu K, Kong XL, Li QM, Zhang HL, Zha XQ, Luo JP. Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin. Carbohydr Polym 2020; 227:115337. [DOI: 10.1016/j.carbpol.2019.115337] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/12/2019] [Accepted: 09/14/2019] [Indexed: 02/08/2023]
|
29
|
Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108708] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
30
|
Lin D, Zhang L, Li R, Zheng B, Rea MC, Miao S. Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.043] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
31
|
Galves C, Stone AK, Szarko J, Liu S, Shafer K, Hargreaves J, Siarkowski M, Nickerson MT. Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates. Cereal Chem 2019. [DOI: 10.1002/cche.10209] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Cassia Galves
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | | | | | | | | | | | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| |
Collapse
|
32
|
Flores-Jiménez NT, Ulloa JA, Silvas JEU, Ramírez JCR, Ulloa PR, Rosales PUB, Carrillo YS, Leyva RG. Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate. Food Res Int 2019; 121:947-956. [DOI: 10.1016/j.foodres.2019.01.025] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 12/23/2018] [Accepted: 01/10/2019] [Indexed: 12/15/2022]
|
33
|
Coşkun Ö, Çakır B, Vahapoğlu B, Gülseren İ. Influence of extraction conditions on structural and functional characteristics of black cumin protein concentrates and ACE-inhibition in their hydrolyzates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00152-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
34
|
Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI). APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9061076] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.
Collapse
|
35
|
The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.041] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
36
|
Ainis WN, Ersch C, Farinet C, Yang Q, Glover ZJ, Ipsen R. Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
37
|
Taktak W, Nasri R, Hamdi M, Gomez-Mascaraque LG, Lopez-Rubio A, Li S, Nasri M, Karra-Chaâbouni M. Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
38
|
Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2137-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
39
|
Chen J, Mu T, Zhang M, Goffin D, Sun H, Ma M, Liu X, Zhang D. Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454467] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jingwang Chen
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
- Laboratory of Gastronomical Science, Department of d’Agronomie, Bio-ingénierie et Chimie, University of Liege - Gembloux Agro-Bio Tech, Gembloux, Belgium
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| | - Dorothée Goffin
- Laboratory of Gastronomical Science, Department of d’Agronomie, Bio-ingénierie et Chimie, University of Liege - Gembloux Agro-Bio Tech, Gembloux, Belgium
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| | - Mengmei Ma
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| | - Xingli Liu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| | - Duqin Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, PR China
| |
Collapse
|
40
|
Ainis WN, Ersch C, Ipsen R. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
41
|
Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
42
|
Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
43
|
Zhang D, Mu T, Sun H. Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels. STARCH-STARKE 2017. [DOI: 10.1002/star.201600329] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Duqin Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Xi Beiwang, Haidian District Beijing P. R. China
- Key Laboratory of Agro-products Processing; Ministry of Agriculture; Xi Beiwang, Haidian District Beijing P. R. China
| |
Collapse
|