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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3216-3227. [PMID: 38072678 DOI: 10.1002/jsfa.13208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 11/13/2023] [Accepted: 12/04/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Faculty of Health Science, Universitas Mohammad Natsir Bukittinggi, Bukittinggi, Indonesia
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023; 171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [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: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.
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Affiliation(s)
- Mingxin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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Mondor M. Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2160457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Martin Mondor
- J2S 8E3 St-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada St-Hyacinthe, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, Canada
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Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. Oilseed meals into foods: an approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 2022; 63:6330-6343. [PMID: 35089825 DOI: 10.1080/10408398.2022.2031092] [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] [Indexed: 11/03/2022]
Abstract
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat, Indonesia
| | - Shafa'atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto, Nigeria
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Byanju B, Lamsal B. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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Aiello G, Li Y, Xu R, Boschin G, Juodeikiene G, Arnoldi A. Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease. Foods 2021; 10:foods10112695. [PMID: 34828977 PMCID: PMC8623069 DOI: 10.3390/foods10112695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/20/2022] Open
Abstract
The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal. Proteomic and peptidomic studies showed that the enzymatic treatments improved the protein extraction yields and induced a release of low molecular weight (LMW) peptides that were demonstrated to provide a useful antioxidant activity. In the treated oat press cake proteins, the concentration of the bound phenolic compounds was decreased, with the exception of caffeic acid, which was increased, and avenanthramides, which remained unchanged. Finally, the enzymatic treatment decreased the concentration of phytic acid. All these results indicate that the enzymatic treatments may be useful to ameliorate the nutritional profile of these protein ingredients, before their inclusion in different food products.
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Affiliation(s)
- Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
- Correspondence: ; Tel.: +39-0250319293
| | - Yuchen Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Ruoxian Xu
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu rd. 19, LT-50254 Kaunas, Lithuania;
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (R.X.); (G.B.); (A.A.)
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Souza Almeida F, Furlan Goncalves Dias F, Kawazoe Sato AC, Leite Nobrega de Moura Bell JM. From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Penha CB, Santos VDP, Speranza P, Kurozawa LE. Plant-based beverages: Ecofriendly technologies in the production process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102760] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102639] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Jiang Y, Zhou X, Zheng Y, Wang D, Deng Y, Zhao Y. Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106355] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Benhammouche T, Melo A, Martins Z, Faria MA, Pinho SCM, Ferreira IMLPVO, Zaidi F. Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility. Food Chem 2020; 348:128858. [PMID: 33508602 DOI: 10.1016/j.foodchem.2020.128858] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 11/12/2020] [Accepted: 12/07/2020] [Indexed: 11/17/2022]
Abstract
The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.
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Affiliation(s)
- Tassadit Benhammouche
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria; LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Armindo Melo
- National Institute of Health Dr. Ricardo Jorge, Department of Environmental Health, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal; LAQV/REQUIMTE, University of Porto, Portugal
| | - Zita Martins
- LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
| | - Susana C M Pinho
- LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal; LAQV, REQUIMTE, Institute for the Biomedical Sciences Abel Salazar, University of Porto, Portugal
| | - Isabel M L P V O Ferreira
- LAQV/REQUIMTE, Department of Chemical Sciences, Food Science Laboratory and Hydrology, Faculty of Pharmacy, University of Porto, Portugal.
| | - Farid Zaidi
- Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
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12
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Yoshida BY, Prudencio SH. Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110141] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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13
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Penha CB, Falcão HG, Ida EI, Speranza P, Kurozawa LE. Enzymatic pretreatment in the extraction process of soybean to improve protein and isoflavone recovery and to favor aglycone formation. Food Res Int 2020; 137:109624. [PMID: 33233212 DOI: 10.1016/j.foodres.2020.109624] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/23/2020] [Accepted: 08/11/2020] [Indexed: 12/21/2022]
Abstract
This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones in soybase, and reduce the loss of these compounds through the okara residue. Three concentrations of enzyme were studied at 50 °C, along with an experiment carried out without enzyme addition (control experiment). The results were also evaluated in relation to standard soybase processing. In comparison to the standard and control processes, the enzymatic pretreatment reduced up to 85% the total amount of okara residue. Due to the action of the multi-enzyme complex, protein and total isoflavone recovery increased from 42% to 83% and from 59% to 93%, respectively. The application of Viscozyme L also favored the conversion of conjugated forms of isoflavone to aglycone in the soybase, representing up to 50% of the total isoflavones. The enzymatic pretreatment of soybean with carbohydrase improved the nutritional quality of the soybase, while at the same time reducing residue generation; showing that the proposed food process can be considered environmentally friendly method.
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Affiliation(s)
- Camila Benedetti Penha
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Heloisa Gabriel Falcão
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil
| | - Elza Iouko Ida
- State University of Londrina, Department of Food Science and Technology, Londrina, PR, Brazil.
| | - Paula Speranza
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Perović MN, Knežević Jugović ZD, Antov MG. Improved recovery of protein from soy grit by enzyme-assisted alkaline extraction. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109894] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Arrutia F, Binner E, Williams P, Waldron KW. Oilseeds beyond oil: Press cakes and meals supplying global protein requirements. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Ruan S, Li Y, Wang Y, Huang S, Luo J, Ma H. Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis. ULTRASONICS SONOCHEMISTRY 2020; 64:104846. [PMID: 31987775 DOI: 10.1016/j.ultsonch.2019.104846] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/14/2019] [Accepted: 10/25/2019] [Indexed: 06/10/2023]
Abstract
This study investigated effects of ultrasound on the contents of peptide and soluble protein, antioxidant activity, functionalities and structural characteristics of fermented soybean meal (FSBM) with Bacillus subtilis systematically. The results showed that there were significant effects of ultrasound treatments (frequency, treatment time and power density) on the contents of peptide and soluble protein (p < 0.05). Under the optimum ultrasound conditions (power density of 0.08 W/mL, frequency of 33 kHz and treatment time of 1 h) by single factor experiment, the contents of peptide and soluble protein increased by 31.27% and 18.79% compared to those of the control, respectively. Additionally, the in vitro antioxidant activity (•OH scavenging rate, Fe2+ chelating capacity and DPPH radical scavenging rate) and functional properties (emulsifying activity and emulsifying stability) of FSBM were found to be noticeably improved by ultrasound (p < 0.05). The fourier transform infrared (FTIR) spectroscopy revealed that ultrasound caused protein molecules to unfold with a decrease content of α-helix and β-turn and an increase in the proportion of β-sheet and random coil. Besides, atomic force microscope (AFM) results indicated that ultrasonication generally increased the surface roughness of protein and the protein sonicated with higher frequency (≥33 kHz) exhibited a greater height compared to lower frequency ultrasonication. Structure-activity relationship analysis illustrated that there was a good linear relationship between •OH scavenging rate and β-sheet/β-turn with Pearson's correlation coefficient r of -0.86/0.90. Collectively, the selection of ultrasonic parameters is essential for the preparation of functional protein and bioactive peptide by enhancing fermentation of agroindustrial by-products.
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Affiliation(s)
- Siyu Ruan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yunliang Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Yucheng Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Shanfen Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Juan Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
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Byanju B, Rahman MM, Hojilla-Evangelista MP, Lamsal BP. Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean. Int J Biol Macromol 2020; 145:712-721. [PMID: 31862371 DOI: 10.1016/j.ijbiomac.2019.12.118] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/13/2019] [Accepted: 12/14/2019] [Indexed: 01/17/2023]
Abstract
Impact of high-power sonication (HPS) as pretreatment in extraction and some physicochemical properties of proteins from soybean flakes, flour of soybean, chickpea, and kidney bean was evaluated. Soybean flakes and flours from soybean, chickpea, and kidney bean were dispersed in distilled water (1.10 w/v) and sonicated at two power densities (PD) of 2.5 and 4.5 W/cm3 for 5 min continuously. Proteins were extracted at pH range 8-8.5. PD 2.5 and 4.5 W/cm3 significantly increased protein extraction yields from soy flakes to 29.03% and 25.87%, respectively, compared to 15.28% for unsonicated controls, but did not increase for flours. Freeze-dried spent substrates at higher PD sonication aggregated in size. Free sulfhydryl content for both sonicated and unsonicated soy flakes and flour were similar but increased in chickpea and kidney bean when HPS of 4.5 W/cm3 was applied, indicating the unfolding of protein structure. The protein band patterns for sonicated and unsonicated legumes proteins were found to be similar, indicating no peptide profile alterations by HPS. However, circular dichroism analysis showed changes in secondary structure composition in extracted kidney bean protein causing unfolding and destabilizing the native structure. The secondary structure composition for soy flakes and flour protein and chickpea protein remained unchanged.
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Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
| | - Md Mahfuzur Rahman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
| | - Milagros P Hojilla-Evangelista
- Plant Polymer Research Unit, USDA ARS National Center for Agricultural Utilization Research, Peoria, IL 61604, United States of America.
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States of America.
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de Figueiredo VRG, Yamashita F, Vanzela ALL, Ida EI, Kurozawa LE. Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara. Journal of Food Science and Technology 2018; 55:1508-1517. [PMID: 29606765 DOI: 10.1007/s13197-018-3067-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2018] [Accepted: 02/12/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to optimize the extraction of protein by applying a multi-enzymatic pretreatment to okara, a byproduct from soymilk processing. The multi-enzyme complex Viscozyme, containing a variety of carbohydrases, was used to hydrolyze the okara cell walls and facilitate extraction of proteins. Enzyme-assisted extraction was carried out under different temperatures (37-53 °C), enzyme concentrations (1.5-4%) and pH values (5.5-6.5) according to a central composite rotatable design. After extraction, the protein was concentrated by isoelectric precipitation. The optimal conditions for maximum protein content and recovery in protein concentrate were 53 °C, pH 6.2 and 4% of enzyme concentration. Under these conditions, protein content of 56% (dry weight basis) and a recovery of 28% were obtained, representing an increase of 17 and 86%, respectively, compared to the sample with no enzymatic pretreatment. The multi-enzyme complex Viscozyme hydrolyzed the structural cell wall polysaccharides, improving extraction and obtaining protein concentrate from the okara. An electrophoretic profile of the protein concentrate showed two distinct bands, corresponding to the acidic and basic subunits of the protein glycinin. There were no limiting amino acids in the protein concentrate, which had a greater content of arginine.
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Affiliation(s)
| | - Fábio Yamashita
- 1Department of Food Science and Technology, State University of Londrina, Londrina, PR 86057-970 Brazil
| | | | - Elza Iouko Ida
- 1Department of Food Science and Technology, State University of Londrina, Londrina, PR 86057-970 Brazil
| | - Louise Emy Kurozawa
- 1Department of Food Science and Technology, State University of Londrina, Londrina, PR 86057-970 Brazil.,3Present Address: Department of Food Engineering, Faculty of Food Engineering, University of Campinas, R. Monteiro Lobato, 80, Barão Geraldo, Campinas, SP 13083-862 Brazil
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Pellis A, Cantone S, Ebert C, Gardossi L. Evolving biocatalysis to meet bioeconomy challenges and opportunities. N Biotechnol 2018; 40:154-169. [DOI: 10.1016/j.nbt.2017.07.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 07/04/2017] [Accepted: 07/10/2017] [Indexed: 12/31/2022]
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21
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Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Betalleluz-Pallardel I, Inga M, Mera L, Pedreschi R, Campos D, Chirinos R. Optimisation of extraction conditions and thermal properties of protein from the Andean pseudocereal cañihua (Chenopodium pallidicauleAellen). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13368] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Indira Betalleluz-Pallardel
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, La Molina, code postal 12056; Lima Peru
| | - Marianela Inga
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, La Molina, code postal 12056; Lima Peru
| | - Lizbeth Mera
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, La Molina, code postal 12056; Lima Peru
| | - Romina Pedreschi
- School of Agronomy; Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Casilla 4-D; Quillota Chile
| | - David Campos
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, La Molina, code postal 12056; Lima Peru
| | - Rosana Chirinos
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM, Av. La Molina s/n, La Molina, code postal 12056; Lima Peru
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Zhang C, van Krimpen MM, Sanders JP, Bruins ME. Improving yield and composition of protein concentrates from green tea residue in an agri-food supply chain: Effect of pre-treatment. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Chirinos R, Aquino M, Pedreschi R, Campos D. Optimized Methodology for Alkaline and Enzyme-Assisted Extraction of Protein from Sacha Inchi (Plukenetia volubilis) Kernel Cake. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12412] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rosana Chirinos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina-UNALM; Lima Peru
| | - Martin Aquino
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina-UNALM; Lima Peru
| | - Romina Pedreschi
- School of Agronomy; Pontificia Universidad Católica de Valparaíso; Quillota Chile
| | - David Campos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina-UNALM; Lima Peru
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Liu C, Cheng FF, Liu X, Ma HY, Yang XQ. Improved extraction of disulphide-rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chun Liu
- Research and Development Center of Food Proteins; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Fen-Fen Cheng
- Research and Development Center of Food Proteins; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xiao Liu
- Research and Development Center of Food Proteins; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Hong-Yu Ma
- College of Plant Protection; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins; School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- State Key Laboratory of Pulp and Paper Engineering; South China University of Technology; Guangzhou 510640 China
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26
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Ling B, Zhang B, Li R, Wang S. Nutritional Quality, Functional Properties, Bioactivity, and Microstructure of Defatted Pistachio Kernel Flour. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2813-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Sari YW, Mulder WJ, Sanders JPM, Bruins ME. Towards plant protein refinery: Review on protein extraction using alkali and potential enzymatic assistance. Biotechnol J 2015; 10:1138-57. [PMID: 26132986 DOI: 10.1002/biot.201400569] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 04/09/2015] [Accepted: 05/19/2015] [Indexed: 11/09/2022]
Abstract
The globally increasing protein demands require additional resources to those currently available. Furthermore, the optimal usage of protein fractions from both traditional and new protein resources, such as algae and leaves, is essential. Here, we present an overview on alkaline plant protein extraction including the potentials of enzyme addition in the form of proteases and/or carbohydrolases. Strategic biomass selection, combined with the appropriate process conditions can increase protein yields after extraction. Enzyme addition, especially of proteases, can be useful when alkaline protein extraction yields are low. These additions can also be used to enable processing at a pH closer to 7 to avoid the otherwise severe conditions that denature proteins. Finally, a protein biorefinery concept is presented that aims to upcycle residual biomass by separating essential amino acids to be used for food and feed, and non-essential amino acids for production of bulk chemicals.
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Affiliation(s)
- Yessie W Sari
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands.,Biophysics Division, Department of Physics, Bogor Agricultural University, Bogor, Indonesia
| | | | - Johan P M Sanders
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands.,Food and Biobased Research, Wageningen UR, Wageningen, the Netherlands
| | - Marieke E Bruins
- Biobased Chemistry and Technology, Wageningen University, Wageningen, the Netherlands. .,Food and Biobased Research, Wageningen UR, Wageningen, the Netherlands.
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Guerreo-Ochoa MR, Pedreschi R, Chirinos R. Optimised methodology for the extraction of protein from quinoa (Chenopodium quinoaWilld.). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12834] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Manuel R. Guerreo-Ochoa
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM; Av. La Molina s/n Lima Peru
- Departamento Académico de Ingeniería Agroindustrial; Universidad Nacional Intercultural de la Amazonía; Pucallpa Peru
| | - Romina Pedreschi
- Escuela de Agronomía; Pontificia Universidad Católica de Valparaíso; Calle San Francisco s/n La Palma Quillota Chile
| | - Rosana Chirinos
- Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina-UNALM; Av. La Molina s/n Lima Peru
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