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Mohammadi S, Alimi M, Shahidi S, Shokoohi S. Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. Food Sci Nutr 2024; 12:5147-5161. [PMID: 39055190 PMCID: PMC11266923 DOI: 10.1002/fsn3.4163] [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: 09/01/2023] [Revised: 02/27/2024] [Accepted: 04/01/2024] [Indexed: 07/27/2024] Open
Abstract
This study investigated the possibility of using amaranth protein isolate (API) as a plant-based substitute for egg yolk (EY) in the preparation of low-fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze-thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p > .05). Low API concentrations (0.25% and 0.375%) significantly (p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R 2 = 0.99). The sample with 0.75% API had significantly (p < .05) the highest values of η o (zero-shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.
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Affiliation(s)
- Sahar Mohammadi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Mazdak Alimi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Shirin Shokoohi
- Chemical, Polymeric and Petrochemical Technology Development Research DivisionResearch Institute of Petroleum IndustryTehranIran
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2
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Hadidi M, Aghababaei F, Mahfouzi M, Zhang W, Julian McClements D. Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds. Food Chem 2024; 439:138164. [PMID: 38091781 DOI: 10.1016/j.foodchem.2023.138164] [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: 09/10/2023] [Revised: 11/24/2023] [Accepted: 12/05/2023] [Indexed: 01/10/2024]
Abstract
Amaranth proteins can be produced more sustainably than animal proteins, and they have amino acid compositions that are nutritionally balanced, which makes them attractive candidates for various applications in the food and pharmaceutical industries. This article provides an overview of the composition and techno-functional properties of amaranth protein, including its solubility, emulsification, gelation, foaming, and binding properties. These properties play an important role in the use of amaranth proteins for formulating nanoparticle-based delivery systems with good functional attributes. Amaranth proteins have structural and physicochemical properties suitable for fabricating protein-based nanoparticles. These nanoparticles can be used to encapsulate and control the release of bioactive compounds. However, challenges associated with the presence of anti-nutritional factors in amaranth proteins need to be addressed. These antinutrients negatively affect the bioavailability and digestibility of proteins and bioactive compounds. Hence, strategies to mitigate these challenges are discussed, including processing technologies and genetic engineering methods.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071, Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, 1090, Austria.
| | - Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, UAB-Campus, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Maryam Mahfouzi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
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3
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Aziznia S, Askari G, Emamdjomeh Z, Salami M. Effect of ultrasonic assisted grafting on the structural and functional properties of mung bean protein isolate conjugated with maltodextrin through maillard reaction. Int J Biol Macromol 2024; 254:127616. [PMID: 37918607 DOI: 10.1016/j.ijbiomac.2023.127616] [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: 07/04/2023] [Revised: 09/29/2023] [Accepted: 10/20/2023] [Indexed: 11/04/2023]
Abstract
Four different methods of maillard reaction including ultrasound (150 W, 10 min) assisted, classical wet heating (80 °C, 60min), moderate water bath heating (60°C, 12 to 30 h) and dry state method (60 °C, 79 % relative humidity and 48 h) were used to Mung bean protein isolate - Maltodexrtin conjugates (MPI-MD) preparation. The samples prepared under ultrasound and wet heating were chosen for further analysis according to degree of graft and UV-absorbance at 420 nm. Higher glycosylation at short time and lower browning were obtained under ultrasound treatment. Covalent attachment in conjugates confirmed by SDS-polyacrylamide gel electrophoresis. The structural analysis revealed prominent unfolding effect of ultrasound waves on the protein's molecules. The decrease of α-helix content was related to the exposure of buried amino group residues during reaction. Glycation of MPI under ultrasound caused changes in tertiary structure of protein and leads to decrease in the fluorescence intensity compared with native and wet heating treatments. FTIR spectra confirmed the conjugation of the MPI and MD and suggested that protein structure was changed and ultrasound promoted the graft reaction more than wet heating treatment. Conjugated MPI showed higher emulsification and solubility index than MPI, moreover the effect of ultrasonic waves on ameliorated functional properties was impressive than those for wet heating treatment. Overall, this study showed use of ultrasonication in maillard reaction was a suitable method for producing MPI- MD conjugates and improved the efficiency of graft reaction and functional properties of grafts.
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Affiliation(s)
- Somayeh Aziznia
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Zahra Emamdjomeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
| | - Maryam Salami
- Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Iran.
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4
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Naik RR, Ye Q, Wang Y, Selomulya C. Assessing the effect of Maillard reaction products on the functionality and antioxidant properties of Amaranth-red seaweed blends. Food Res Int 2024; 175:113759. [PMID: 38129055 DOI: 10.1016/j.foodres.2023.113759] [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: 08/30/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Plant-based proteins, represented by amaranth in our study, embrace a potential as an ingredient for the functional-food formulation. However, their efficacy is hindered by inherent limitations in solubility, emulsification, and antioxidant traits. The Maillard reaction, a complex chemical-process resulting in a diverse array of products, including Maillard conjugates and Maillard reaction products (MRPs), can employ variable effects on these specific attributes. To elucidate the influence of this reaction and the MRPs on the aforementioned properties, we used a complex blend of dehydrated seaweed Gracilaria and amaranth protein to create a conjugate-MRP blend. Our investigations revealed that the resultant incorporation enhanced solubility, emulsification, and antioxidant properties, while the intermediates formed did not progress to advanced glycation stages. This change is likely attributed to the dual effect of conjugates that altered the secondary protein structure, while the generation and/or preservation of MRPs post ultrasonication and spray drying enhanced its antioxidant potential.
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Affiliation(s)
| | - Qianyu Ye
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
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5
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Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [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: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
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Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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6
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Fei X, Yan Y, Wang L, Huang Z, Gong D, Zhang G. Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding. Food Res Int 2023; 170:113000. [PMID: 37316070 DOI: 10.1016/j.foodres.2023.113000] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/15/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2-10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
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Affiliation(s)
- Xiaoyun Fei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yuzhong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Langhong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China.
| | - Zhaohua Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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7
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pH and ultrasound driven structure-function relationships of soy protein hydrolysate. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein. Foods 2023; 12:foods12051116. [PMID: 36900633 PMCID: PMC10000721 DOI: 10.3390/foods12051116] [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: 01/06/2023] [Revised: 02/17/2023] [Accepted: 02/22/2023] [Indexed: 03/09/2023] Open
Abstract
The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°. The solubility of non-waxy proso millet protein was higher than that of waxy proso millet protein at different pH values. Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI). Non-waxy proso millet protein showed a higher maximum denaturation temperature (Td) and enthalpy change (ΔH) than its waxy counterpart, indicating a more ordered conformation. Waxy proso millet exhibited higher surface hydrophobicity and oil absorption capacity (OAC) than non-waxy proso millet, suggesting that the former may have potential applications as a functional ingredient in the food industry. There was no significant difference in the intrinsic fluorescence spectra of different waxy and non-waxy proso millet proteins at pH 7.0.
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9
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Song Y, Huang D, Guo W, Gao Y, Xue F, Xiong X, Li C. Physicochemical and Structural Properties of Gluten-Konjac glucomannan Conjugates Prepared by Maillard Reaction. Polymers (Basel) 2023; 15:polym15030631. [PMID: 36771931 PMCID: PMC9921320 DOI: 10.3390/polym15030631] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Gluten (Glu) is important to wheat products by forming a three-dimensional matrix. This study aimed to investigate the physicochemical and structural properties of gluten after conjugation with konjac glucomannan (KGM) through the Maillard reaction. The study revealed that the degree of graft increased with the prolonged reaction time. The Glu-KGM conjugates were possessed of increased β-sheet but decreased α-helix and β-turn, as well as unfolding and loose tertiary structures as the reaction proceeded. Among three different proportions, the Glu-KGM 1:1 conjugate was proved to have the most excellent foaming and emulsifying properties, and could form more rigid and firm gelation structures, which could be related to the decreased particle size and increased zeta potential of the conjugate. Overall, the physicochemical and structural properties of gluten were significantly related to the KGM ratios as well as the reaction period.
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Affiliation(s)
- Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Danping Huang
- Nanjing Station of National Light Industry Food Quality Supervision and Inspection, Nanjing 211816, China
| | - Wanchun Guo
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yiqing Gao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
- Correspondence: ; Tel.: +86-138-13362715
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10
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Sharma N, Sahu JK, Choudhary A, Meenu M, Bansal V. High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Impact of ethanol shock on the structural change and emulsifying capacity of bovine lactoferrin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107894] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Improvement of techno-functional properties of acidic subunit from amaranth 11S globulin modified by bioactive peptide insertions. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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13
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Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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14
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Fu Y, Liu C, Yan X, Jiang G, Dang Q, Wang L, Liu X. Physicochemical and functional properties of the muscle protein fraction of Hypomesus olidus. Food Chem X 2022; 16:100484. [PMID: 36313272 PMCID: PMC9615135 DOI: 10.1016/j.fochx.2022.100484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 10/14/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
The physicochemical and functional properties of myofibrillar protein (MP), sarcoplasmic protein (SP), and myostromin (MY) in Hypomesus olidus muscle were evaluated and reported in this study. These fractions are rich in Glu. Three proteins exhibited significantly different morphologies, colors, and particle sizes. The main protein bands of MP, SP, and MY are 15-220 kDa, 26-60 kDa, and 15-245 kDa, respectively. In particular, MP is more hydrophobic. Three proteins exhibited a maximum UV absorption peak at 270 nm, and all amide I secondary structures were shown to be composed of repetitive units (e.g., α-helices and β-sheets). The three proteins demonstrated a predominantly amorphous halo, with Td values of 52.22 °C, 59.16 °C, and 58.09 °C. Regarding their properties in water/oil absorption, emulsification, and foaming, MP is the most preferred, followed by SP and MY. In conclusion, Hypomesus olidus muscle proteins are novel and potential functional nutrition ingredients for the food industry.
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Affiliation(s)
- Yuan Fu
- College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
| | | | - Xiaohui Yan
- Finance and Taxation College, Jilin Business and Technology College, No. 1666, Kalun Lake Street, Changchun 130102, Jilin, China
| | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
| | - Qiao Dang
- College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
| | - Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
- Corresponding authors.
| | - Xuejun Liu
- College of Food Science and Engineering, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
- Corresponding authors.
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15
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Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Malik AM, Riar CS. Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color. J Food Sci 2022; 87:3872-3887. [PMID: 35982647 DOI: 10.1111/1750-3841.16276] [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: 04/12/2022] [Revised: 07/02/2022] [Accepted: 07/14/2022] [Indexed: 11/27/2022]
Abstract
This study aimed to determine the association between the seed coat color of two chia seed genotypes for their composition, protein content, amino acid, and fatty acid profiles. The optimal pH for protein isolation for both genotypes (BCPI and WCPI) was 10, based on protein purity and solubility. Fatty acid profiling indicated, overall, 18 different fatty acids higher in BCPI10 with linolenic acid domination (∼66%) followed by linoleic acid (∼19%) and oleic acid (∼6%), contributing PUFAs (∼86%). Optimized protein isolates, black (BCPI10) and white (WCPI10) chia, had shown purity, L*-value, solubility, and yields of 90.65%, 75.86%, 77.75%, 11.30%, and 90.00%, 77.83%, 76.07%, 10.69%, respectively. BCPI10 depicted higher EAA (33.19 g/100 g N) and EEA indices (57.676%) compared to WCPI10 (32.14 g/100 g N) and 56.360%, respectively. Amino acid profiling indicated higher, PER, TAA, TEAA, TNEAA, TAAA, TBA, acidic AA values for BCPI10, and higher leucine/isoleucine ratio for WCPI10 having leucine and sulfur amino acids as limiting amino acids. BCPI10 had higher sulfur-containing amino acid contents, as the main contributor to the albumin a water-soluble fraction, leading to its higher in vitro digestibility (71.97%) than WCPI10 (67.70%). Both isolates exhibited good WHC and OHC of 3.18, 2.39 and 3.00, 2.20, respectively. Both protein isolates had similar ∆Td (°C) values with some variation in FTIR spectrum from 1000 cm-1 to 1651 cm-1 having more peak intensity for BCPI10. SDS-PAGE indicated bands at 150 kDa, representing globulin and mild bands at 25-33 kDa for glutelin and albumin. A significant (p < 0.05) variation reported in this study for protein and lipid profiles of both genotype attributes to genetic differences between the seeds. PRACTICAL APPLICATION: Based on the nutritional profile, both chia seed isolates (black and white) are suitable for consumption with an edge for black seed when supplemented with their limiting amino acids. The high values of the functional properties and structural characteristics combined with high nutritional values make the chia protein isolate an excellent source of raw material for various food formulations. Fatty acid profile of the oils from the genotypes showed the presence of high amounts of unsaturated fatty acids, especially the PUFAs with more number of fatty acids in black chia seed. The excellent lipid profile of chia seed oil indicates the benefit of using chia seed oil as a source of essential fatty acids in the human diet for optimal health.
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Affiliation(s)
- Amanda Manoj Malik
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India.,Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
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17
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Tomé Constantino AB, Garcia-Rojas EE. Vitamin D3 microcapsules formed by heteroprotein complexes obtained from amaranth protein isolates and lactoferrin: Formation, characterization, and bread fortification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Shi D, Nickerson MT. Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market. Cereal Chem 2022. [DOI: 10.1002/cche.10589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
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20
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Aguilar-Farrera D, Morales-Camacho JI, Espinosa-Hernández E, Benítez-Cardoza CG, Jara-Romero GJ, Luna-Suárez S. Foaming and Structural Studies on the Acidic Subunit of Amaranth 11S Globulin Modified with Antihypertensive Peptides as a Function of pH and Ionic Strength. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113538. [PMID: 35684474 PMCID: PMC9182357 DOI: 10.3390/molecules27113538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/22/2022] [Accepted: 04/27/2022] [Indexed: 11/16/2022]
Abstract
Some studies aimed at revealing the relationship between protein structure and their functional properties. However, the majority of these reports have been carried out using protein isolates. There are limited reports on the possible relationship between the functional properties and the structure of a purified protein. In this work the amaranth 11S globulin acidic subunit (AAC) and five mutations of the same protein that were modified in their variable regions with antihypertensive peptides (VYVYVYVY and RIPP), were analyzed at two ionic strength (2.9 and 17.6 g/L NaCl) and pH (3.0-7.0). Results revealed better solubility for the proteins mutated at the terminal ends (AACM.1 and AACM.4) and lower solubility for the protein inserted with RIPP peptide. Spectroscopy studies revealed an increase of β-sheet structure at high salt concentration for all proteins. It was also observed that salt concentration acted as a modulator, which allowed a better foam features for all modified proteins limiting movement of side chains and reducing red-shifted displacement of λmax. All proteins showed foam capacity ranging from 76 to 93% although foam stability was twofold better for modified proteins than for AAC at high salt concentration. This study allowed better understanding about the structural changes that influence the foaming properties of engineered proteins.
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Affiliation(s)
- Dafnis Aguilar-Farrera
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Jocksan I. Morales-Camacho
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Edgar Espinosa-Hernández
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula 72810, Mexico;
| | - Claudia G. Benítez-Cardoza
- Laboratorio de Investigación Bioquímica, ENMyH-IPN, Instituto Politécnico Nacional, Mexico City 07320, Mexico;
| | - G. Janet Jara-Romero
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tepetitla 90700, Mexico; (D.A.-F.); (E.E.-H.); (G.J.J.-R.)
- Correspondence: or ; Tel.: +52-5557296300 (ext. 87814)
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21
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Can Karaca A, Nickerson M, Caggia C, Randazzo CL, Balange AK, Carrillo C, Gallego M, Sharifi-Rad J, Kamiloglu S, Capanoglu E. Nutritional and Functional Properties of Novel Protein Sources. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2067174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Amjad K. Balange
- Technology, ICAR-Central Institute of Fisheries EducationDepartment of Post-Harvest, Mumbai, India
| | - Celia Carrillo
- Bromatología, Facultad de Ciencias, Universidad de BurgosÁrea de Nutrición y , Burgos, Spain
| | - Marta Gallego
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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22
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Karaman K, Bekiroglu H, Kaplan M, Çiftci B, Yürürdurmaz C, Sagdic O. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes. Int J Biol Macromol 2022; 200:458-469. [PMID: 34995669 DOI: 10.1016/j.ijbiomac.2021.12.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/27/2021] [Indexed: 11/05/2022]
Abstract
In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentrations and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22-26.93% and 72.97-77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9 and 1355.9 and 313.5-1219.1 mg GAE/kg, for bean flours and protein concentrates, respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that Td and ΔH values were in the range of 64.95-94.33 °C and 76.64-122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations.
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Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, Kayseri, Turkey.
| | - Hatice Bekiroglu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
| | - Mahmut Kaplan
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Beyza Çiftci
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Cengiz Yürürdurmaz
- Kahramanmaras Sütcü Imam University, Faculty of Agriculture, Department of Field Crops, Kahramanmaras, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
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23
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Kaur P, Singh N, Pal P, Kaur A. Functional, amino acid composition and protein profiling of protein isolates from different pigmented, nonpigmented and improved rice varieties and their effects on starch thermal and dynamic rheological behaviour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Parmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Priyanka Pal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
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24
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Naik M, Natarajan V, Modupalli N, Thangaraj S, Rawson A. Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112997] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Figueroa-González JJ, Lobato-Calleros C, Vernon-Carter EJ, Aguirre-Mandujano E, Alvarez-Ramirez J, Martínez-Velasco A. Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112561] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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26
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BOZDOGAN N, ORMANLI E, KUMCUOGLU S, TAVMAN S. Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.39121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Di Y, Li X, Chang X, Gu R, Duan X, Liu F, Liu X, Wang Y. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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28
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Yue J, Zhu Z, Yi J, Li H, Chen B, Rao J. One-step extraction of oat protein by choline chloride-alcohol deep eutectic solvents: Role of chain length of dihydric alcohol. Food Chem 2021; 376:131943. [PMID: 34971894 DOI: 10.1016/j.foodchem.2021.131943] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 11/05/2021] [Accepted: 12/20/2021] [Indexed: 11/21/2022]
Abstract
The aim of this study is to investigate the effect of dihydric alcohol chain length (1,2-ethanediol, 1,3-propanediol, and 1,4-butanediol) on the structure of deep eutectic solvents (DESs) and the properties of the extracted oat proteins. Herein, five anhydrous and nine hydrated DESs were successfully prepared by mixing choline chloride, dihydric alcohol, and/or water in a heating method. The structures of DESs were confirmed by FTIR and 1H NMR. Among them, only four anhydrous and six hydrated DESs were able to extract oat proteins from flours by one-step extraction. SDS-PAGE and FTIR analyses indicated that the structural properties of the oat proteins were highly reliant on the composition of the DESs; while physicochemical properties were primarily ruled by the environmental pH. Overall, the hydrated DES composing of all food-grade compounds, including choline chloride, 1,3-propanediol, and water at a molar ratio of 1:3:1, demonstrated its great potential for one-step biorefinery of oat proteins.
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Affiliation(s)
- Jianxiong Yue
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Hui Li
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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29
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Boukid F. Peanut protein – an underutilised by‐product with great potential: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fatma Boukid
- Food safety and Functionality Programme Food Industries Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet S/N Monells 17121 Spain
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30
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Vatansever S, Ohm J, Simsek S, Hall C. A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate. Cereal Chem 2021. [DOI: 10.1002/cche.10489] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Serap Vatansever
- Dairy and Food Science Department South Dakota State University Brookings SD USA
| | - Jae‐Bom Ohm
- USDA‐ARS Edward T. Schafer Agricultural Research Center Cereal Crops Research Unit Hard Red Spring and Durum Wheat Quality Laboratory Fargo ND USA
| | - Senay Simsek
- Department of Food Sciences Purdue University West Lafayette IN USA
| | - Clifford Hall
- Dairy and Food Science Department South Dakota State University Brookings SD USA
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31
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Shevkani K, Singh N, Isono N, Noda T. Structural and functional properties of amaranth starches from residue obtained during protein extraction. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01070-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Shevkani K, Kaur M, Singh N. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (
dhals
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda151401India
| | - Manmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
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33
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Fathollahy I, Farmani J, Kasaai MR, Hamishehkar H. Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110765] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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34
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Huang Y, Zhang D, Zhang Y, Fang H, Zhou C. Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106367] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Yang L, Jia J, Zhou X, Liu M, Zhang Q, Tian L, Tan W, Yang Y, Liu X, Duan X. Phosvitin-wheat gluten complex catalyzed by transglutaminase in the presence of Na 2SO 3: Formation, cross-link behavior and emulsifying properties. Food Chem 2020; 346:128903. [PMID: 33429299 DOI: 10.1016/j.foodchem.2020.128903] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/23/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
Phosvitin (PSV) is considered as a good emulsifier, although it has a low proportion of hydrophobic regions and steric hindrance. Wheat gluten (WG) possesses excellent hydrophobicity and macromolecular network structure. In this work, WG was subjected to a series of Na2SO3 solution, followed by cross-linking with PSV under transglutaminase (TGase) catalyzation. The results showed that Na2SO3 could break disulfide bonds of WG and increase its solubility from 7.33% to 42.82% with 1200 mg/L of Na2SO3. Correspondingly, the cross-linking degree was significantly enhanced. Compared to PSV, the cross-linked PSV-WG exhibited a higher surface hydrophobicity and thermal stability, with a lower zeta potential and apparent viscosity. The emulsifying activity of PSV-WG reached 17.42, 20.63 and 20.28 m2/g with Na2SO3 concentration of 300, 600 and 900 mg/L, which were all higher than that of PSV (15.19 m2/g). This work provided a novel strategy to elevate emulsifying properties of PSV by cross-link reaction.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Jie Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Xuefu Zhou
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Meichen Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Qinjun Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Liangjie Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Wen Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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36
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Ghumman A, Mudgal S, Singh N, Ranjan B, Kaur A, Rana JC. Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines. Food Res Int 2020; 140:109982. [PMID: 33648217 DOI: 10.1016/j.foodres.2020.109982] [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: 07/28/2020] [Revised: 11/06/2020] [Accepted: 12/08/2020] [Indexed: 11/26/2022]
Abstract
The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content (419 to 655 mg GAE/100 g). Water and oil absorption capacity of QPI (2.0-3.6 g/g and 2.71-3.32 g/g, respectively) was significantly higher than quinoa flour (1.22 and 2.17 gand 0.9 and1.54 g, respectively). QPI showed desirable functional properties in terms of high foaming capacity (50.8 to 60.2%), foam stability (38.5 to 50.4%), protein solubility (30 and 53.3%), and emulsification index (EAI- 19.2-26.1 m2/g and ESI- 96.7-149.8 min, respectively). Digestibility of QPI ranged between 70.8 and 77.8% and was negatively correlated to random coils. Quinoa lines with higher grain density (GD) showed higher total phenol content (TPC) and WAC and lower FRSA and OAC. QPI with higher proportions of β-structure and random coils had enhanced protein surface activities leading to improved emulsification and foaming capabilities. Among the highly conserved polypeptides (PPs), variations were observed in accumulation of 53, 59 and 32 kDa PPs for grains and 33 and 21-24 kDa PPs for QPI.
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Affiliation(s)
- Atinder Ghumman
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Swasti Mudgal
- 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.
| | - Brajesh Ranjan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Jai Chand Rana
- ICAR-National Bureau of Plant Genetic Resources, Regional Station, Phagli, Shimla 171004, HP, India
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37
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Huauzontle (Chenopodium nuttalliae Saff.) protein: Composition, structure, physicochemical and functional properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106043] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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38
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Nardo AE, Suárez S, Quiroga AV, Añón MC. Amaranth as a Source of Antihypertensive Peptides. FRONTIERS IN PLANT SCIENCE 2020; 11:578631. [PMID: 33101347 PMCID: PMC7546275 DOI: 10.3389/fpls.2020.578631] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 09/07/2020] [Indexed: 05/24/2023]
Abstract
Amaranth is an ancestral crop used by pre-Columbian cultures for 6000 to 8000 years. Its grains have a relevant chemical composition not only from a nutritional point of view but also due to the contribution of components with good techno-functional properties and important potential as bioactive compounds. Numerous studies have shown that amaranth storage proteins possess encrypted sequences that, once released, exhibit different physiological activities. One of the most studied is antihypertensive activity. This review summarizes the progress made over the last years (2008-2020) related to this topic. Studies related to inhibition of different enzymes of the Renin-Angiotensin-Aldosterone system, in particular Angiotensin Converting Enzyme (ACE) and Renin, as well as those referring to potential modulation mechanisms of tissue or local Renin-Angiotensin-Aldosterone system, are analyzed, including in silico, in vitro, in vivo, and ex vivo assays. Furthermore, the potential use of these bioactive peptides or products containing them, in the elaboration of functional food matrices is discussed. Finally, the most relevant conclusions and future requirements in research and development of food products are presented.
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Affiliation(s)
| | | | | | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), La Plata, Argentina
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39
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Maldonado-Torres R, Morales-Camacho JI, López-Valdez F, Huerta-González L, Luna-Suárez S. Assessment of Techno-Functional and Nutraceutical Potential of Tomato ( Solanum lycopersicum) Seed Meal. Molecules 2020; 25:E4235. [PMID: 32942707 PMCID: PMC7571165 DOI: 10.3390/molecules25184235] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/11/2020] [Accepted: 09/13/2020] [Indexed: 01/15/2023] Open
Abstract
Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8-9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49-58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.
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Affiliation(s)
- Ramón Maldonado-Torres
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Jocksan I. Morales-Camacho
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula, Puebla 72810, Mexico;
| | - Fernando López-Valdez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Luis Huerta-González
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
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40
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De la Cruz‐Torres LF, Mancilla‐Margalli NA, VillaVelázquez‐Mendoza CI, Carrazco‐Peña LD, Chan‐Cupul W, Osuna‐Castro JA, Toro‐Vázquez JF, Pérez‐Martínez JD. Thermal and emulsifying properties of globulins from chan (
Hyptis suaveolens
L. Poit) seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis F. De la Cruz‐Torres
- Facultad de Ciencias Químicas Universidad de Colima Carr.Colima‐Coquimatlán km 9 Coquimatlán Colima28400 Mexico
| | - N. Alejandra Mancilla‐Margalli
- Tecnológico Nacional de México Instituto Tecnológico de Tlajomulco Carr. a San Miguel Cuyutlán km 10 Tlajomulco de Zúñiga Jalisco45650 Mexico
| | | | - Laura D. Carrazco‐Peña
- Facultad de Ingeniería y Negocios San Quintín Universidad Autónoma de Baja California Carr. Transpeninsular km 180.2 San Quintín Baja California 22930 Mexico
| | - Wilberth Chan‐Cupul
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carr. Colima‐Manzanillo km 40 Tecomán Colima28100 Mexico
| | - Juan A. Osuna‐Castro
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carr. Colima‐Manzanillo km 40 Tecomán Colima28100 Mexico
| | - Jorge F. Toro‐Vázquez
- Facultad de Ciencias Químicas‐CIEP Universidad Autónoma de San Luis Potosí Manuel Nava 6 Zona Universitaria San Luis Potosí28210 Mexico
| | - Jaime D. Pérez‐Martínez
- Facultad de Ciencias Químicas‐CIEP Universidad Autónoma de San Luis Potosí Manuel Nava 6 Zona Universitaria San Luis Potosí28210 Mexico
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41
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Bühler JM, Dekkers BL, Bruins ME, van der Goot AJ. Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity. Foods 2020; 9:E1077. [PMID: 32784734 PMCID: PMC7465143 DOI: 10.3390/foods9081077] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/21/2020] [Accepted: 07/30/2020] [Indexed: 01/06/2023] Open
Abstract
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein-widely used as an ingredient in meat replacers-is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75-175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.
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Affiliation(s)
- Jan M. Bühler
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Birgit L. Dekkers
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Marieke E. Bruins
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
| | - Atze Jan van der Goot
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
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42
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Gundogan R, Can Karaca A. Physicochemical and functional properties of proteins isolated from local beans of Turkey. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109609] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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43
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Juodeikiene G, Zadeike D, Trakselyte-Rupsiene K, Gasauskaite K, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Ivanauskas L, Jakstas V. Functionalisation of flaxseed proteins assisted by ultrasonication to produce coatings enriched with raspberries phytochemicals. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109180] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior. J Food Sci 2019; 85:65-76. [PMID: 31869859 DOI: 10.1111/1750-3841.14944] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Revised: 10/02/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
Abstract
The effect of lipids extraction on protein salvation, pasting, and dough rheological behavior of flours dough from hard wheat (HW), extraordinarily soft wheat (Ex-SW), and medium-hard wheat (MHW) flour was analyzed. The varieties selected had wide variation in grain hardness index (17 to 95). Ex-SW revealed lower tryptophan fluorescent emission and water absorption (WA) than MHW and HW varieties. The change in pasting parameters on defatting was the highest for Ex-SW varieties. Native flour (NF) of HW varieties showed high protein content, pasting and dough strength, and fluorescence intensity in comparison to Ex-SW varieties, while on defatting this was reversed. Protein pattern of defatted flour and NF did not differ significantly. Defatting of flours increased WA and decreased dough stability (DS). The decrease in DS on defatting was more for Ex-SW varieties than others. DS for HW and MHW varieties reduced upon defatting. Defatting significantly increased all mixographic and rheological properties except peak time. Overall, results showed that defatting of flour improved paste and dough strength. PRACTICAL APPLICATION: Higher gluten strength of defatted wheat flour of varied grain hardness has wide applications. Most of the Indian bread wheat varieties possess GluD1 high-molecular-weight glutenin subunit (HMW-GS) allelic composition of (2 + 12), which is not suitable for bread making due to weak gluten strength. Defatting of flours improved the gluten strength of strong and weak flour dough of different wheat varieties irrespective of GluD1 allelic composition for HMW-GS. Defatted flour may be used to improve the baking and cooking performance of dough made from weak wheat. These findings are highly suitable for wheat milling and baked product manufacturing industries.
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Affiliation(s)
- Mehak Katyal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India.,Dept. of Food Science and Technology, MMICM & BM (HM), Maharishi Markandeshwar (Deemed to be Univ.) Mullana, Ambala, Haryana, 133203, India
| | - Narpinder Singh
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | | | - Amritpal Kaur
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | | | - Anju Mahendru Singh
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
| | - Ritika Bajaj
- Div. of Genetics, Indian Agricultural Research Inst., New Delhi, 110012, India
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45
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Physicochemical and functional properties of proteins extracted from three microalgal species. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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46
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Beema Shafreen R, Seema S, Martinez-Ayala AL, Lozano-Grande MA, Robles-Sánchez M, Szterk A, Grishko M, Hanuka E, Katrich E, Gorinstein S. Binding and potential antibiofilm activities of Amaranthus proteins against Candida albicans. Colloids Surf B Biointerfaces 2019; 183:110479. [DOI: 10.1016/j.colsurfb.2019.110479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 08/07/2019] [Accepted: 08/30/2019] [Indexed: 11/15/2022]
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47
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Zhang Q, Yang L, Hu S, Liu X, Duan X. Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.064] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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48
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Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability. Polymers (Basel) 2019; 11:polym11091464. [PMID: 31500246 PMCID: PMC6780338 DOI: 10.3390/polym11091464] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/29/2019] [Accepted: 09/05/2019] [Indexed: 12/13/2022] Open
Abstract
To develop a novel emulsifier with an antioxidant capacity, a phosvitin-gallic acid (Pv–GA) complex was prepared via a free-radical method. This emulsifier characterizes some key technologies. Changes in the molecular weight of the Pv–GA complex were analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS–PAGE) and the matrix-assisted laser desorption/ionization time of light mass spectrometry (MALDI-TOF-MS). Fourier transform infrared spectroscopy (FTIR) indicated that C=O, C–N and N–H groups were also likely to be involved in the formation of the complex. A redshift was obtained in the fluorescence spectrogram, thereby proving that the covalent combination of Pv and GA was a free radical-forming complex. The results indicated that Pv and GA were successfully conjugated. Meanwhile, the secondary structure of Pv showed significant changes after conjugation with GA. The antioxidant activity and emulsifying properties of the Pv–GA complex were studied. The antioxidant activity of the Pv–GA complex proved to be much higher than that of the Pv, via assays of the scavenging activities of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and because of their ability to reduce power. The emulsification activity of the Pv–GA complex was also slightly higher than that of Pv. To function with the most demanding antioxidant and emulsification activities, the optimum conjugation condition was Pv (5 mg/mL) conjugated 1.5 mg/mL GA. Furthermore, the mechanism of Pv–GA conjugation was studied. This study indicated that GA could quench the inner fluorescence of Pv, and this quenching was static. There was a strong interaction between GA and Pv, which was not obviously affected by the temperature. Furthermore, several binding sites were close to 1, indicating that there was an independent class of binding sites on Pv for GA at different temperatures. The conjugation reaction was a spontaneous reaction, and the interaction forces of GA and Pv were hydrogen bonds and van der Waals force.
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49
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Kalaydzhiev H, Gandova VD, Ivanova P, Brandão TRS, Dessev TT, Silva CLM, Chalova VI. Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3090-3098. [PMID: 31205363 PMCID: PMC6542923 DOI: 10.1007/s13197-019-03806-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/09/2019] [Accepted: 04/30/2019] [Indexed: 11/24/2022]
Abstract
A protein isolate (ERPI) was prepared from ethanol-treated rapeseed meal and used as a stabilizing agent in sunflower and rapeseed oil-in-water emulsions. The aim of the current study was to explore the influence of protein and oil concentrations on initial stability of sunflower and rapeseed oil-in-water emulsions by evaluating Gibbs free energy (ΔG) and particle size distribution. The 7-day dynamics of emulsion stability was investigated by turbidity measurement as well. A 32 factorial design was applied to assess the significance of oil (5%, 10% and 15% w/w) and ERPI protein (0.25%, 0.5% and 1.0% w/w) addition on stability of the emulsions. The results demonstrated that the increase of oil concentrations from 5 to 15% positively influenced the initial stability of sunflower and rapeseed oil-in-water emulsions. In both oil types, ERPI protein supplementation at all levels resulted in significant differences in the stability of 5% and 10% oil emulsions but did not alter the initial stability of the emulsions prepared with either 15% sunflower or rapeseed oil. With a few exceptions, there was a good agreement between Gibbs free energy data and microstructural profiles of the emulsions. Overall, emulsions with all sunflower oil concentrations and 1.0% ERPI protein exhibited better initial and a 7-day stability dynamics compared to all rapeseed oil-based emulsions. The study demonstrated the potential of ethanol-treated rapeseed meal protein isolate to serve as an emulsifying agent in sunflower and rapeseed oil containing emulsions.
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Affiliation(s)
- Hristo Kalaydzhiev
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Vanya D. Gandova
- Department of Analytical and Physical Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Petya Ivanova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Teresa R. S. Brandão
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Tzvetelin T. Dessev
- Department of Technology of Cereal and Bakery Products, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
| | - Cristina L. M. Silva
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172, 4200-374 Porto, Portugal
| | - Vesela I. Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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50
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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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