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Shea Z, Ogando do Granja M, Fletcher EB, Zheng Y, Bewick P, Wang Z, Singer WM, Zhang B. A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health. Curr Issues Mol Biol 2024; 46:4203-4233. [PMID: 38785525 PMCID: PMC11120442 DOI: 10.3390/cimb46050257] [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: 03/19/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024] Open
Abstract
The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources-soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.
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Affiliation(s)
- Zachary Shea
- United States Department of Agriculture–Agricultural Research Service, Raleigh Agricultural Research Station, Raleigh, NC 27606, USA;
| | - Matheus Ogando do Granja
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Elizabeth B. Fletcher
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Yaojie Zheng
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Patrick Bewick
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Zhibo Wang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
- Donald Danforth Plant Science Center, Olivette, MO 63132, USA
| | - William M. Singer
- Center for Advanced Innovation in Agriculture, Virginia Tech, Blacksburg, VA 24061, USA;
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [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: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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Walter S, Zehring J, Mink K, Ramminger S, Quendt U, Zocher K, Rohn S. Analysis and correlations of the protein content and selected 'antinutrients' of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:729-737. [PMID: 36054763 DOI: 10.1002/jsfa.12184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 05/10/2022] [Accepted: 08/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Faba beans (Vicia faba) experienced a significant revival in cultivation in Western Europe in the last decade. In this study, potential correlations between protein content (PC), trypsin inhibitory activity (TIA), and tannin content were investigated in a large German sample set with bean samples obtained from 50 different farms present in 11 German federal states. Three consecutive cultivation years (2016, 2017, and 2018) were included. RESULTS The faba bean samples were grown under real cultivation conditions without any specific experimental design and finally marketed by the farmers. This enabled researchers to identify the relationship and extent of the three quality parameters towards the varying cultivation conditions and practices. Moreover, the correlations observed between the parameters were brought into the context of well-known theoretical plant hypotheses such as the carbon-nutrient balance hypothesis (CNBH), the growth-differentiation balance hypothesis (GDBH), as well as the protein competition model (PCM) for evaluating the potential for use in predictions. The study showed a significant negative correlation between PC and tannin content in faba beans over each cultivation year, whereas a positive correlation between TIA and tannin content was found. No clear correlation was observed between PC and TIA. CONCLUSION The three plant hypotheses (CNBH, GDBH, and PCM) seem to be not fully valid. Nonetheless, these findings might be a useful guideline for predicting the composition of selected compounds, and sustainable recommendations about cultivation and exploitation for the feed and food sector can be derived. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sinja Walter
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Jenny Zehring
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Kathrin Mink
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
| | - Sara Ramminger
- Deutsche Gesellschaft für Ernährung e. V. Sektion Thüringen, Jena, Germany
| | - Ulrich Quendt
- Landesbetrieb Landwirtschaft Hessen, Kassel, Germany
| | - Kathleen Zocher
- Institute for Food and Environmental Research e. V., Bad Belzig, Germany
| | - Sascha Rohn
- Institute for Food Chemistry, Department of Chemistry, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany
- Institute for Food and Environmental Research e. V., Bad Belzig, Germany
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany
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The Use of Post-Natal Skeleton Development as Sensitive Preclinical Model to Test the Quality of Alternative Protein Sources in the Diet. Nutrients 2022; 14:nu14183769. [PMID: 36145152 PMCID: PMC9501083 DOI: 10.3390/nu14183769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/04/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary protein is necessary throughout all life stages. Adequate intake of protein during juvenile years is essential to enable appropriate synthesis of bone matrix and achieve the full peak bone mass (PBM). Due to socio-demographic changes, accompanied by environmental damage and ethical problems, a transition to the consumption of different and alternative protein sources in the human diet must occur. This transition requires the precise evaluation of protein quality. Here, we utilize a preclinical model of young rats during their post-natal developmental period to define the nutritive quality of a number of alternative protein sources (soy, spirulina, chickpea, and fly larvae) by their health impact on growth performance and skeletal development. We indicate that when restricted (10% of calories) not one of the tested alternative protein sources have succeeded in causing optimal growth, as compared to the referenced source, casein; yet fly larvae protein followed by chickpea flour were found to be superior to the rest. Growth-plate histology and µ-CT analyses demonstrated a number of changes in growth patterns and bone morphometric parameters. Bone mechanical testing, by three-point bending analyses, was sensitive in demonstrating the effect of the reduction in the amount of the dietary protein. Moreover, the rats’ weight and length, as well as their eating patterns, were found to reflect the proteins’ quality better than their amino acid composition. Hence, our study emphasizes the importance of evaluating protein as a whole food source, and suggests a new approach for this purpose.
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Tavano OL, Amistá MJDM, Del Ciello G, Rodrigues MCM, Bono Nishida AM, Valadares LA, Siqueira BM, Gomes RADS, Parolini MT, Silva Junior SID. Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction. Curr Res Food Sci 2022; 5:1028-1037. [PMID: 35769315 PMCID: PMC9234336 DOI: 10.1016/j.crfs.2022.06.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 06/12/2022] [Accepted: 06/13/2022] [Indexed: 11/29/2022] Open
Abstract
This study evaluated the solubility profiles of quinoa grain proteins and applied a complete process for the isolation of its main protein fractions, namely: albumins, globulins, prolamins and glutelins, which corresponded to 26.96%, 41.3%, 1.7% and 23.16% of the total protein content, respectively. When these fractions were digested with pepsin followed by pancreatin, the degrees of hydrolysis achieved varied between 26.62% (for unheated globulin fraction) and 38.97% (for unheated glutelin), with casein reached 33.73% hydrolysis. After heating, the globulin hydrolysis degree increased to 34.7%, not significantly differing from casein. These results reflect its good susceptibility to hydrolysis by digestive enzymes, and this observation is reinforced with assays with pepsin, trypsin and chymotrypsin tested separately. Globulins, the largest protein fraction, showed promising results in additional assays regarding the amino acid profile, with limitation only for lysine in relation to the FAO standard, and the potential for releasing bioactive peptides after digestion. Although pepsin-digested globulin inhibited only 5% of ACE activity under the conditions tested, after 24h with the addition of pancreatin, the inhibition was 100%. Antioxidant activity (DPPH assay) also indicated very similar results, when hydrolysis with pepsin was inefficient in releasing antioxidant peptides, while hydrolysis by pancreatin led to 35 times greater results. About 96.5% of proteins from the quinoa grains can be easily solubilized. 41.3% of total quinoa protein corresponded to the globulins. Protein of quinoa flour was Lys rich, but the globulins were not. Quinoa globulin hydrolysates showed potential antioxidant activity. Quinoa globulin hydrolysates inhibit angiotensin converting enzyme in vitro.
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Affiliation(s)
- Olga Luisa Tavano
- ProThea – Research Group on Proteins for Health Promotion, Federal University of Alfenas, Minas, Gerais, Brazil
- Corresponding author. Faculty of Nutrition, Federal University of Alfenas, 700 Gabriel Monteiro da Silva St, Alfenas, MG, 37130-000, Brazil.
| | | | - Giani Del Ciello
- Nutrition Department, Triangulo Mineiro Federal University, Uberaba, Minas Gerais, Brazil
| | | | | | | | - Bruno Moreira Siqueira
- ProThea – Research Group on Proteins for Health Promotion, Federal University of Alfenas, Minas, Gerais, Brazil
- Graduate Program in Nutrition and Longevity - PPGNL, Federal University of Alfenas, Minas Gerais, Brazil
| | | | - Marco Túlio Parolini
- Biological and Natural Sciences Institute, Triangulo Mineiro Federal University, Uberaba, Brazil
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, Tar'an B, House JD. Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum). Food Sci Nutr 2020; 8:2950-2958. [PMID: 32566213 PMCID: PMC7300037 DOI: 10.1002/fsn3.1597] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/04/2022] Open
Abstract
Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility-corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R 2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
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Affiliation(s)
- Matthew G. Nosworthy
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Gerardo Medina
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Adam J. Franczyk
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Jason Neufeld
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Paulyn Appah
- Food Development CentrePortage la PrairieMBCanada
| | | | | | - Bunyamin Tar'an
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSKCanada
| | - James D. House
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
- Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegMBCanada
- Canadian Centre for Agri‐Food Research in Health and MedicineUniversity of ManitobaWinnipegMBCanada
- Department of Animal ScienceUniversity of ManitobaWinnipegMBCanada
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8
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López DN, Boeris V, Spelzini D, Bonifacino C, Panizzolo LA, Abirached C. Adsorption of chia proteins at interfaces: Kinetics of foam and emulsion formation and destabilization. Colloids Surf B Biointerfaces 2019; 180:503-507. [PMID: 31108389 DOI: 10.1016/j.colsurfb.2019.04.067] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 04/05/2019] [Accepted: 04/29/2019] [Indexed: 11/17/2022]
Abstract
Chia proteins were extracted by solubilisation at pH 10 or 12 and precipitated at pH 4.5. Isolates were named as CPI10 and CPI12, according to their extraction pH, 10 or 12, respectively. The surface properties of both isolates were studied at neutral conditions. Foams were formed by air bubbling and both the formation and destabilization processes were analysed by conductimetry. The extraction pH significantly affected the interfacial properties of chia proteins. The higher surface hydrophobicity in CPI10 led to more flexible proteins with improved foaming properties. Foams formed by CPI10 were more stable than those by CPI12 due to the formation of a thicker interfacial film, which meant a greater ability to retard liquid drainage. Freshly-made coarse emulsions stabilized with CPI12 showed a lower mean droplet size and a significantly lower degree of overall destabilization than those stabilized with CPI10. None of the two emulsions showed flocculating effect.
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Affiliation(s)
- Débora N López
- Área Fisicoquímica, Departamento de Química Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Suipacha 531, Rosario, Argentina; Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Pellegrini 3314, Rosario, Argentina.
| | - Valeria Boeris
- Área Fisicoquímica, Departamento de Química Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Suipacha 531, Rosario, Argentina; Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Pellegrini 3314, Rosario, Argentina
| | - Darío Spelzini
- Área Fisicoquímica, Departamento de Química Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario- CONICET, Suipacha 531, Rosario, Argentina; Facultad de Química e Ingeniería del Rosario, Pontificia Universidad Católica Argentina, Pellegrini 3314, Rosario, Argentina
| | - Carla Bonifacino
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay
| | - Luis A Panizzolo
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay
| | - Cecilia Abirached
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay
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9
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Nosworthy MG, Neufeld J, Frohlich P, Young G, Malcolmson L, House JD. Determination of the protein quality of cooked Canadian pulses. Food Sci Nutr 2017; 5:896-903. [PMID: 28748078 PMCID: PMC5521049 DOI: 10.1002/fsn3.473] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 02/13/2017] [Accepted: 02/19/2017] [Indexed: 11/28/2022] Open
Abstract
A study to determine the protein digestibility-corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States. Split green and yellow pea, whole green lentil, split red lentil, Kabuli chickpea, navy bean, pinto bean, light red kidney bean, and black bean were investigated. Protein digestibility-corrected amino acid score (PDCAAS) and the protein efficiency ratio (PER) were determined using the appropriate rodent models. All pulses had high digestibility values, >70%, with PDCAAS values greater than 0.5, thereby qualifying as a quality protein in the United States, but only navy beans qualified as a good source of protein. All pulses except whole green lentils, split red lentils, and split green peas would qualify as sources of protein with protein ratings between 20 and 30.4 in Canada. These findings support the use of pulses as protein sources in the regulatory context of both the United States and Canada.
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Affiliation(s)
| | - Jason Neufeld
- Department of Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | | | - Gina Young
- Canadian International Grains InstituteWinnipegMBCanada
| | | | - James D. House
- Department of Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
- Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegMBCanada
- Department of Food ScienceUniversity of ManitobaWinnipegMBCanada
- Canadian Centre for Agri‐Food Research in Health and Medicine and University of ManitobaWinnipegMBCanada
- Department of Animal ScienceUniversity of ManitobaWinnipegMBCanada
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10
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In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions. Food Res Int 2016; 89:756-763. [DOI: 10.1016/j.foodres.2016.10.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 10/04/2016] [Accepted: 10/05/2016] [Indexed: 11/22/2022]
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11
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Montoya-Rodríguez A, Gómez-Favela MA, Reyes-Moreno C, Milán-Carrillo J, González de Mejía E. Identification of Bioactive Peptide Sequences from Amaranth (Amaranthus hypochondriacus) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases. Compr Rev Food Sci Food Saf 2015; 14:139-158. [DOI: 10.1111/1541-4337.12125] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 12/01/2014] [Indexed: 12/21/2022]
Affiliation(s)
- Alvaro Montoya-Rodríguez
- Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS; Ciudad Univ; AP 1354, CP 80000 Culiacán Sinaloa México
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; IL 61801 U.S.A
| | - Mario A. Gómez-Favela
- Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS; Ciudad Univ; AP 1354, CP 80000 Culiacán Sinaloa México
| | - Cuauhtémoc Reyes-Moreno
- Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS; Ciudad Univ; AP 1354, CP 80000 Culiacán Sinaloa México
| | - Jorge Milán-Carrillo
- Programa Regional del Noroeste para el Doctorado en Biotecnología, FCQB-UAS; Ciudad Univ; AP 1354, CP 80000 Culiacán Sinaloa México
| | - Elvira González de Mejía
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; IL 61801 U.S.A
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Shevkani K, Singh N, Rana JC, Kaur A. Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12335] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Jai Chand Rana
- National Bureau of Plant Genetics Resources; Shimla 171004 India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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13
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Amaranth proteins foaming properties: Adsorption kinetics and foam formation—Part 1. Colloids Surf B Biointerfaces 2013; 105:319-27. [DOI: 10.1016/j.colsurfb.2012.12.039] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2012] [Revised: 12/17/2012] [Accepted: 12/19/2012] [Indexed: 11/22/2022]
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14
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Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. Br J Nutr 2012; 108 Suppl 2:S183-211. [PMID: 23107529 DOI: 10.1017/s0007114512002309] [Citation(s) in RCA: 178] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
In 1989 the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality. In calculating PDCAAS, the limiting amino acid score (i.e., ratio of first limiting amino acid in a gram of target food to that in a reference protein or requirement) is multiplied by protein digestibility. The PDCAAS method has now been in use for 20 years. Research emerging during this time has provided useful data on various aspects of protein quality evaluation that has made a review of the current methods used in assessing protein quality necessary. This paper provides an overview of the use of the PDCAAS method as compared to other methods and addresses some of the key challenges that remain in regards to protein quality evaluation. Furthermore, specific factors influencing protein quality including the effects of processing conditions and preparation methods are presented. Protein quality evaluation methods and recommended protein intakes currently used in different countries vis-à-vis the WHO/FAO/UNU standards are further provided. As foods are frequently consumed in complement with other foods, the significance of the PDCAAS of single protein sources may not be evident, thus, protein quality of some key food groups and challenges surrounding the calculation of the amino acid score for dietary protein mixtures are further discussed. As results from new research emerge, recommendations may need to be updated or revised to maintain relevance of methods used in calculating protein quality.
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15
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Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.07.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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