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Asen ND, Aluko RE, Martynenko A, Utioh A, Bhowmik P. Yellow Field Pea Protein ( Pisum sativum L.): Extraction Technologies, Functionalities, and Applications. Foods 2023; 12:3978. [PMID: 37959097 PMCID: PMC10648759 DOI: 10.3390/foods12213978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Yellow field peas (Pisum sativum L.) hold significant value for producers, researchers, and ingredient manufacturers due to their wealthy composition of protein, starch, and micronutrients. The protein quality in peas is influenced by both intrinsic factors like amino acid composition and spatial conformations and extrinsic factors including growth and processing conditions. The existing literature substantiates that the structural modulation and optimization of functional, organoleptic, and nutritional attributes of pea proteins can be obtained through a combination of chemical, physical, and enzymatic approaches, resulting in superior protein ingredients. This review underscores recent methodologies in pea protein extraction aimed at enhancing yield and functionality for diverse food systems and also delineates existing research gaps related to mitigating off-flavor issues in pea proteins. A comprehensive examination of conventional dry and wet methods is provided, in conjunction with environmentally friendly approaches like ultrafiltration and enzyme-assisted techniques. Additionally, the innovative application of hydrodynamic cavitation technology in protein extraction is explored, focusing on its prospective role in flavor amelioration. This overview offers a nuanced understanding of the advancements in pea protein extraction methods, catering to the interests of varied stakeholders in the field.
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Affiliation(s)
- Nancy D. Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (N.D.A.); (R.E.A.)
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Alex Martynenko
- Department of Engineering, Dalhousie University, Agricultural Campus, P.O. Box 550, Truro, NS B2N 5E3, Canada;
| | - Alphonsus Utioh
- ACU Food Technology Services Inc., 64 Laverendrye Crescent, Portage la Prairie, MB R1N 1B2, Canada;
| | - Pankaj Bhowmik
- Aquatic and Crop Resource Development, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
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Asen ND, Aluko RE. Effect of Heat Treatment on Yellow Field Pea ( Pisum sativum) Protein Concentrate Coupled with Membrane Ultrafiltration on Emulsification Properties of the Isolated >50 kDa Proteins. MEMBRANES 2023; 13:767. [PMID: 37755189 PMCID: PMC10538139 DOI: 10.3390/membranes13090767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/28/2023]
Abstract
The aim of this paper was to determine the emulsification properties of protein aggregates obtained from heat pretreated yellow field pea protein concentrate (PPC). PPC dispersions were prepared in distilled water (adjusted to pH 3.0, 5.0, 7.0, or 9.0), heated in a water bath (100 °C) for 30 min, centrifuged and the supernatant passed first through a 30 kDa membrane and, then, the first retentate (>30 kDa) through a 50 kDa membrane. The 50 kDa membrane separation yielded a second retentate (>50 kDa proteins), which was isolated for emulsification studies. The near UV circular dichroic spectra of the protein samples showed more unfolded structures at pH 3.0 and 5.0 than at pH 7.0 and 9.0. The presence of small and spherical oil droplets of emulsions stabilized by the >50 kDa proteins at pH 3.0, 7.0, and 9.0 was confirmed by confocal laser scanning microscopy images. Emulsions stabilized at pH 7.0 and 9.0 had a narrower size distribution range than at pH 3.0 and 5.0. A narrow oil droplet size distribution range and lower interfacial protein concentrations of the emulsions stabilized by the >50 kDa proteins were observed at the corresponding pH of the heat treatment when compared to other pH values. Emulsions stabilized by the >50 kDa proteins exhibited a relatively low flocculation and coalescence index, which infers relative stability. The results from this work suggest that heat pretreatment of the PPC led to the formation of new protein aggregates, especially FT9 with enhanced emulsification properties, at some of the test conditions when compared to the unheated PPC.
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Affiliation(s)
- Nancy D Asen
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Center for Food Technology and Research, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Karabulut G, Yemiş O. Modification of hemp seed protein isolate (Cannabis sativa L.) by high-intensity ultrasound treatment. Part 1: Functional properties. Food Chem 2021; 375:131843. [PMID: 34920309 DOI: 10.1016/j.foodchem.2021.131843] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 11/29/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022]
Abstract
High-intensity ultrasound (HIUS) is one of the physical methods to modify protein functionality. This study aims to improve the functional properties of hemp seed protein isolate (HSPI) based on the solubility and particle size using the Response Surface Methodology. The acoustic intensity of 37 W/cm2 and protein concentration of 6.9% for 7.8 min were optimum process conditions that increased HSPI solubility (78%). The functional properties of ultrasound treated isolate (HSPI-HIUS) under the optimal conditions were compared with untreated HSPI. The results revealed that the emulsification, oil absorption, and foaming properties of HSPI-HIUS significantly enhanced after HIUS, whereas gelling concentration significantly decreased. Enhanced functional properties in HSPI-HIUS have been associated with structural changes based on surface hydrophobicity, particle size, and fluorescence intensity. This study indicated that HIUS can increase the functionality and prevalence of hemp seed protein isolate in food products.
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Affiliation(s)
- Gulsah Karabulut
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050 Sakarya, Turkey; Sakarya University Research, Development, and Application Center (SARGEM), 54050 Sakarya, Turkey
| | - Oktay Yemiş
- Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050 Sakarya, Turkey; Sakarya University Research, Development, and Application Center (SARGEM), 54050 Sakarya, Turkey.
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Samaei S, Martini S, Tagliazucchi D, Gianotti A, Babini E. Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp ( Cannabis sativa L.) Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9220-9228. [PMID: 34353019 PMCID: PMC8389806 DOI: 10.1021/acs.jafc.1c01487] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 07/17/2021] [Accepted: 07/26/2021] [Indexed: 06/02/2023]
Abstract
Proteins from hemp bran (HPB), a byproduct of the hemp seed food-processing chain, were chemically extracted, hydrolyzed by Alcalase, and separated by membrane ultrafiltration into four fractions (MW <1, 1-3, 3-5, and >5 kDa). The antioxidant and antihypertensive properties of the initial extract and the fractions were evaluated by in vitro assays for their ability to scavenge radical species, bind with metal ions, reduce ferric ions, and inhibit angiotensin-converting enzyme (ACE) activity. Bioactive peptides were identified by high-resolution mass spectrometry and sequence comparison with BIOPEP and BioPep DB databases. The hydrolysate was strongly antioxidant and ACE-inhibiting; the most bioactive peptides were further concentrated by ultrafiltration. Of the 239 peptides identified, 47 (12 antioxidant and 35 ACE-inhibitory) exhibited structural features correlated with the specific bioactivity. These results highlight the promise of hydrolysate and size-based HPB fractions as natural functional ingredients for the food or pharmaceutical industry.
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Affiliation(s)
- Seyedeh
P. Samaei
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Serena Martini
- Department
of Life Sciences (DSV), University of Modena
and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department
of Life Sciences (DSV), University of Modena
and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Andrea Gianotti
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- CIRI
(Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Elena Babini
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- CIRI
(Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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Shen P, Gao Z, Xu M, Rao J, Chen B. Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106065] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wang Q, Xiong YL. Processing, Nutrition, and Functionality of Hempseed Protein: A Review. Compr Rev Food Sci Food Saf 2019; 18:936-952. [DOI: 10.1111/1541-4337.12450] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 03/10/2019] [Accepted: 03/12/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Qingling Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
| | - Youling L. Xiong
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. Wuxi Jiangsu 214122 China
- Dept. of Animal and Food SciencesUniv. of Kentucky Lexington KY 40546 U.S.A
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