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Zahir A, Naseri E, Hussain M. Development of yogurt fortified with four varieties of common bean ( Phaseolus vulgaris) whey by using response surface methodology: a preliminary study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:753-769. [PMID: 39119564 PMCID: PMC11303373 DOI: 10.1007/s13197-023-05876-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2023] [Accepted: 10/14/2023] [Indexed: 08/10/2024]
Abstract
In recent years, there has been a growing interest in developing novel foods with improved health and nutritional characteristics, particularly through the supplementation and development of dairy products with plant-based ingredients. In this study, the response surface methodology (RSM) was employed to optimize the ingredient formulation and processing parameters of common bean whey-fortified yogurt (CBWFY) production containing Lactobacillus bulgaricus, and common bean whey (CBW) with a high probiotic count, superior physicochemical and textural properties, and desirable sensory attributes. The experiments were planned using the "box-Behnken design" (BBD) with three independent variables: fermentation time (0-10 h), common bean ratio (25-100%), and the amount of starter culture (1-5%). To assess the physicochemical properties of the yogurt, such as pH, titratable acidity, viable cell count, and syneresis of the CBWFY, they were determined and optimized. In all the common bean whey samples, the optimum conditions were obtained by supplementing cow milk with 25% common bean whey (CBW), an inoculation ratio of 1-4%, and fermentation for 5.54 h. Fermentation time and CBW concentration significantly affected the viability of L. bulgaricus and the physicochemical attributes of yogurt. This study demonstrated that the addition of cow milk with 25% CBW from the white bean variety produced probiotic yogurt with the highest L. bulgaricus population (up to 8.55 log CFU/mL) compared to the other varieties and an enhancement in the yogurt's pH and acidity, while a decrease in yogurt syneresis occurred. In general, the results of the current study showed that adding up to 25% white common bean whey to probiotic yogurt can be an option for producing yogurt with potential functional and sensory quality. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05876-z.
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Affiliation(s)
- Ahmadullah Zahir
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu People’s Republic of China
- Department of Food Science and Technology, Faculty of Veterinary Medicine, Afghanistan National Agricultural Sciences and Technology University, Kandahar, 3801 Afghanistan
| | | | - Muzahir Hussain
- MoBioFood Research Group Biochemistry and Biotechnology Department, Universitat Rovira i Virgili, Sescelades, 43007 Tarragona, Spain
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2
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Lie-Piang A, Hageman J, Vreenegoor I, van der Kolk K, de Leeuw S, van der Padt A, Boom R. Quantifying techno-functional properties of ingredients from multiple crops using machine learning. Curr Res Food Sci 2023; 7:100601. [PMID: 37822318 PMCID: PMC10562757 DOI: 10.1016/j.crfs.2023.100601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 08/31/2023] [Accepted: 09/20/2023] [Indexed: 10/13/2023] Open
Abstract
Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional properties of ingredient blends from multiple crops as opposed to single crops. The properties quantified were gelation, viscosity, emulsion stability, and foaming capacity of ingredients from yellow pea and lupine seeds. The relationships were quantified using spline regression, random forest, and neural networks. Suitable models were picked based on model accuracy and physical feasibility of model predictions. A single model to quantify the properties of both crops could be created for each techno-functional property, albeit with a trade-off of higher prediction errors as compared to models based on individual crops. A reflection on the number of observations in each dataset showed that they could be reduced for some properties.
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Affiliation(s)
- Anouk Lie-Piang
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Jos Hageman
- Biometris, Applied Statistics, Wageningen University, P.O. Box 16, 6700 AA, Wageningen, the Netherlands
| | - Iris Vreenegoor
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Kai van der Kolk
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Suzan de Leeuw
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Albert van der Padt
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE, Amersfoort, the Netherlands
| | - Remko Boom
- Food Process Engineering, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
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Lie-Piang A, Yang J, Schutyser MAI, Nikiforidis CV, Boom RM. Mild Fractionation for More Sustainable Food Ingredients. Annu Rev Food Sci Technol 2023; 14:473-493. [PMID: 36972157 DOI: 10.1146/annurev-food-060721-024052] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.
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Affiliation(s)
- A Lie-Piang
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - J Yang
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - M A I Schutyser
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
| | - C V Nikiforidis
- Laboratory for Biobased Chemistry and Technology, Wageningen University, Wageningen, The Netherlands
| | - R M Boom
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands;
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4
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Dong H, Li Y, Jia C, Zhang B, Niu M, Zhao S, Xu Y. Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Monga A, Dev MJ, Singhal RS. Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Penchalaraju M, John Don Bosco S. Legume protein concentrates from green gram, cowpea and horse gram. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16477] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- M Penchalaraju
- Department of Food Science and Technology Pondicherry University Kalapet Puducherry – 605014 India
| | - S John Don Bosco
- Department of Food Science and Technology Pondicherry University Kalapet Puducherry – 605014 India
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7
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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8
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Sohrabi SS, Ismaili A, Nazarian-Firouzabadi F, Fallahi H, Hosseini SZ. Identification of key genes and molecular mechanisms associated with temperature stress in lentil. Gene 2022; 807:145952. [PMID: 34500049 DOI: 10.1016/j.gene.2021.145952] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/24/2021] [Accepted: 09/03/2021] [Indexed: 02/03/2023]
Abstract
Extreme temperature is one of the serious threats to crop production in present and future scenarios of global climate changes. Lentil (Lens culinaris) is an important crop, and there is a serious lack of genetic information regarding environmental and temperature stresses responses. This study is the first report of evaluation of key genes and molecular mechanisms related to temperature stresses in lentil using the RNA sequencing technique. De novo transcriptome assembly created 44,673 contigs and differential gene expression analysis revealed 7494 differentially expressed genes between the temperature stresses and control group. Basic annotation of generated transcriptome assembly in our study led to the identification of 2765 novel transcripts that have not been identified yet in lentil genome draft v1.2. In addition, several unigenes involved in mechanisms of temperature sensing, calcium and hormone signaling and DNA-binding transcription factor activity were identified. Also, common mechanisms in response to temperature stresses, including the proline biosynthesis, the photosynthetic light reactions balancing, chaperone activity and circadian rhythms, are determined by the hub genes through the protein-protein interaction networks analysis. Deciphering the mechanisms of extreme temperature tolerance would be a new way for developing crops with enhanced plasticity against climate change. In general, this study has identified set of mechanisms and various genes related to cold and heat stresses which will be useful in better understanding of the lentil's reaction to temperature stresses.
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Affiliation(s)
- Seyed Sajad Sohrabi
- Department of Plant Production and Genetic Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Ahmad Ismaili
- Department of Plant Production and Genetic Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Farhad Nazarian-Firouzabadi
- Department of Plant Production and Genetic Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Hossein Fallahi
- Department of Biology, School of Sciences, Razi University, Kermanshah, Iran.
| | - Seyedeh Zahra Hosseini
- Department of Plant Production and Genetic Engineering, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
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9
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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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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11
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Han I, Na S. Health‐promoting effect of tofus prepared with mung bean and soybean. Cereal Chem 2021. [DOI: 10.1002/cche.10469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Inhwa Han
- Department of Food and Nutrition Kwangju Women's University Gwangju Korea
| | - Sumi Na
- Department of Food and Nutrition Kwangju Women's University Gwangju Korea
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12
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Sim SYJ, SRV A, Chiang JH, Henry CJ. Plant Proteins for Future Foods: A Roadmap. Foods 2021; 10:1967. [PMID: 34441744 PMCID: PMC8391319 DOI: 10.3390/foods10081967] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022] Open
Abstract
Protein calories consumed by people all over the world approximate 15-20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein-polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.
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Affiliation(s)
- Shaun Yong Jie Sim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Akila SRV
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Jie Hong Chiang
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.S.); (J.H.C.); (C.J.H.)
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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14
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Nivala O, Nordlund E, Kruus K, Ercili-Cura D. The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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16
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Jiang ZQ, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour. Foods 2020; 9:E755. [PMID: 32517303 PMCID: PMC7353556 DOI: 10.3390/foods9060755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 11/17/2022] Open
Abstract
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein-based emulsion gel foods, namely yogurt and tofu analogue products, were prepared. The processing methods in this study involved steps of thermal pre-treatment of the beans, dehulling, milling, adding plant oil, homogenization, prevention of starch gelation, and inducing protein gelation. Two methods for preventing starch gelation were studied, namely starch removal and hydrolysis. The gel texture, water-holding capacity, and structural properties of the gel products were evaluated. Both starch-gelation prevention methods produced yogurt and tofu analogue products having typical emulsion gel properties. Hydrolysis of starch was favourable for producing the yogurt analogue, because the hydrolysate compounds improved the gel strength and viscosity. Moreover, it utilized the whole flour, meaning all the nutrients from the cotyledon were used and no side-stream was created. In contrast, starch removal was slightly better than hydrolysis for producing the tofu analogue, because the hydrolysate lowered the gel strength and water-holding capacity of the products. It is both possible and ecologically sustainable to utilize whole faba bean flour for making emulsion gel products.
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Affiliation(s)
- Zhong-Qing Jiang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Jing Wang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Frederick Stoddard
- Department of Agricultural Sciences, Viikki Plant Science Centre and Helsinki Sustainability Centre, University of Helsinki, 00100 Helsinki, Finland;
| | - Hannu Salovaara
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Tuula Sontag-Strohm
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
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17
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Mazinani S, Motamedzadegan A, Naghizadeh Raeisi S, Alimi M. Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14448] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sedigheh Mazinani
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
| | | | - Mazdak Alimi
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
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18
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DePalma K, Smith B, McDonald AG. Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum). J Food Sci 2019; 84:3463-3472. [PMID: 31762025 DOI: 10.1111/1750-3841.14940] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/30/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
Abstract
Tofu, made by coagulating soy milk, is a nutritious food originating in China and is widely consumed globally. Due to allergenicity and consumer perceptions of genetically modified organisms, consumer demand for soy alternatives is increasing. In this study, tofu was made from yellow split peas (Pisum sativum). Effects of pasteurization, fat addition, and curd disruption followed by repressing were studied. Here, disruption was not a chemical disruption, rather a physical disruption of protein curds. Pasteurization alone led to increased uptake of water and nonviable tofus. Disrupted samples became firmer with pasteurization. Texture profile analysis indicated that disruption followed by pasteurization improved hardness from approximately 175 g force from the control, to approximately 325 g force for disrupted + pasteurizated samples without fat addition. A similar trend was observed for samples with fat added, where hardness increased from approximately 50 g force to approximately 75 g force. Fourier-transform infrared spectroscopy of the amide I region showed that an increase of β-sheet structures led to increased hardness. The shifts in β-sheet structures followed the same trends as surface hydrophobicity. Surface hydrophobicity decreased with pasteurization and increased with disruption. Molecular weight analysis showed that shear (from disruption) and heat separately degraded the proteins into smaller polypeptides exposing hydrophobic interiors. Changes to biochemical parameters, such as protein secondary structure and exposure of protein hydrophobic regions, allowed for tofu to be made from yellow field peas. PRACTICAL APPLICATION: This study provides critical information and a means to produce pea-based soy-free tofu.
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Affiliation(s)
- Kevin DePalma
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, U.S.A
| | - Brennan Smith
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr., MS 2312, Moscow, ID, 83844, U.S.A
| | - Armando G McDonald
- Dept. of Forest, Rangeland and Fire Sciences, Univ. of Idaho, 875 Perimeter Dr., MS 1132, Moscow, ID, 83844, U.S.A
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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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Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Res Int 2018; 115:191-199. [PMID: 30599931 DOI: 10.1016/j.foodres.2018.08.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/13/2022]
Abstract
The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.
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Xu Y, Pitkänen L, Maina NH, Coda R, Katina K, Tenkanen M. Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b. Carbohydr Polym 2018; 190:315-323. [PMID: 29628253 DOI: 10.1016/j.carbpol.2018.02.082] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/21/2018] [Accepted: 02/26/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly α-(1 → 6) linkages (above 95%) and few α-(1 → 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction. Both mixed and conjugated systems were further heat-treated, and different influences of the formed covalent bonds on rheological properties were observed. The W. cibaria Sj 1b dextran had a much higher gel-strengthening ability than the Ln. pseudomesenteroides DSM 20193 dextran. The intermolecular FPI-dextran interactions played an important role in stabilizing the mixed systems at different pH.
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Affiliation(s)
- Yan Xu
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland.
| | - Leena Pitkänen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Maija Tenkanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
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Jarpa-Parra M. Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13685] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Geerts ME, Nikiforidis CV, van der Goot AJ, van der Padt A. Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Geerts ME, Mienis E, Nikiforidis CV, van der Padt A, van der Goot AJ. Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Jarpa-Parra M, Wong L, Wismer W, Temelli F, Han J, Huang W, Eckhart E, Tian Z, Shi K, Sun T, Chen L. Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13433] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Marcela Jarpa-Parra
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Leah Wong
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Wendy Wismer
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Feral Temelli
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Jay Han
- Food Processing Development Centre; Alberta Agriculture and Rural Development; Leduc AB T9E 7C5 Canada
| | - Weijuan Huang
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Ewelina Eckhart
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Zhigang Tian
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
| | - Kaiyong Shi
- Wuhan Sanjiang Space Good Biotech Co., Ltd; Suizhou Hubei 432700 China
| | - Tianwei Sun
- Wuhan Sanjiang Space Good Biotech Co., Ltd; Suizhou Hubei 432700 China
| | - L. Chen
- Department of Agricultural, Food and Nutritional Science; University of Alberta; Edmonton AB T6G 2P5 Canada
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Geerts ME, Strijbos M, van der Padt A, van der Goot AJ. Understanding functional properties of mildly refined starch fractions of yellow pea. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Silva-Cristobal L, Osorio-Díaz P, Tovar J, Bello-Pérez LA. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903119218] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.003] [Citation(s) in RCA: 714] [Impact Index Per Article: 51.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Papalamprou EM, Doxastakis GI, Kiosseoglou V. Chickpea protein isolates obtained by wet extraction as emulsifying agents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:304-13. [PMID: 20355047 DOI: 10.1002/jsfa.3816] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
BACKGROUND Wet extraction of protein from defatted chickpea (variety Thiva (T), Greece) flour, at alkaline or slightly acidic pH, followed by isoelectric precipitation (pI) or ultrafiltration (UF) to recover the protein, was employed to obtain a number of chickpea protein isolates, enriched either in protein constituents belonging to the globulin (TpI, TUF, TUFG) or to the albumin fraction (TUFA). RESULTS The interfacial activity and film-forming ability of the isolate protein constituents as well as their emulsifying properties were evaluated. The method applied for chickpea protein isolate preparation influenced to an appreciable extent their composition, adsorption behaviour to oil-water interfaces and emulsion formation and stabilization characteristics, especially with respect to oil droplet flocculation and coalescence. The isolates also differed in their ability to stabilize emulsions subjected to thermal processing or following storage under freezing conditions. The results are discussed in terms of compositional and, possibly, structural differences existing between the protein constituents of the chickpea isolates that may influence their functional behaviour in emulsion systems. CONCLUSION The method applied for isolate preparation influenced to an appreciable extent the ability of proteins to adsorb to the oil-water interface and stabilize emulsions during long-time ageing or following heat treatment or freezing.
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Affiliation(s)
- Evdoxia M Papalamprou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece
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Ajeigbe K, Nebedum J, Nwobodo E, Uba C, Adesanya O, Fadare O, Ofusori D. Comparative Study of the Ethanolic Extracts of Four Nigerian Plants Against Some Pathogenic Microorganisms. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/rjmp.2009.23.28] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Han IH, Swanson BG, Baik BK. Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking. Cereal Chem 2007. [DOI: 10.1094/cchem-84-5-0518] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- In Hwa Han
- Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164
| | - Barry G. Swanson
- Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164
| | - Byung-Kee Baik
- Corresponding author. Department of Crop and Soil Science, Washington State University, Pullman, WA 99164. Phone: (509)335-8230. E-mail:
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Cai R, McCurdy A, Baik BK. Textural Property of 6 Legume Curds in Relation to their Protein Constituents. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08713.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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