Trypsin-treated chickpea protein hydrolysate enhances the cytoaffinity of microbeads for cultured meat application

Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction

Chickpea protein isolate (CPI) typically exhibits limited emulsifying properties under various food processing conditions, including pH variations, different salt concentrations, and elevated temperatures, which limits its applications in the food industry. In this study, CPI-citrus pectin (CP) conjugates were prepared through the Maillard reaction to investigate the influence of various CP concentrations on the structural and emulsifying properties of CPI. With the CPI/CP ratio of 1:2, the degree of graft reached 35.54 %, indicating the successful covalent binding between CPI and CP. FT-IR and intrinsic fluorescence spectroscopy analyses revealed alterations in the secondary and tertiary structures of CPI after glycosylation modification. The solubility of CPI increased from 81.39 % to 89.59 % after glycosylation. Moreover, freshly prepared CPI emulsions showed an increase in interfacial protein adsorption (70.33 % to 92.71 %), a reduction in particle size (5.33 μm to 1.49 μm), and a decrease in zeta-potential (-34.9 mV to -52.5 mV). Simultaneously, the long-term stability of the emulsions was assessed by employing a LUMiSizer stability analyzer. Furthermore, emulsions prepared with CPI:CP 1:2 exhibited excellent stability under various environmental stressors. In conclusion, the results of this study demonstrate that the glycosylation is a valuable approach to improve the emulsifying properties of CPI.

Amino Acids Biostimulants and Protein Hydrolysates in Agricultural Sciences

The effects of different types of biostimulants on crops include improving the visual quality of the final products, stimulating the immune systems of plants, inducing the biosynthesis of plant defensive biomolecules, removing heavy metals from contaminated soil, improving crop performance, reducing leaching, improving root development and seed germination, inducing tolerance to abiotic and biotic stressors, promoting crop establishment and increasing nutrient-use efficiency. Protein hydrolysates are mixtures of polypeptides and free amino acids resulting from enzymatic and chemical hydrolysis of agro-industrial protein by-products obtained from animal or plant origins, and they are able to alleviate environmental stress effects, improve growth, and promote crop productivity. Amino acids involve various advantages such as increased yield and yield components, increased nutrient assimilation and stress tolerance, and improved yield components and quality characteristics. They are generally achieved through chemical or enzymatic protein hydrolysis, with significant capabilities to influence the synthesis and activity of some enzymes, gene expression, and redox-homeostasis. Increased yield, yield components, and crop quality; improved and regulated oxidation-reduction process, photosynthesis, and physiological activities; decreased negative effects of toxic components; and improved anti-fungal activities of plants are just some of the more important benefits of the application of phenols and phenolic biostimulants. The aim of this manuscript is to survey the impacts of amino acids, different types of protein hydrolysates, phenols, and phenolic biostimulants on different plants by presenting case studies and successful paradigms in several horticultural and agricultural crops.