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Wojciechowski K, Baran K. Surface activity of Lupinus angustifolius (blue lupine) seed extracts. Food Chem 2024; 452:139592. [PMID: 38744136 DOI: 10.1016/j.foodchem.2024.139592] [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: 12/01/2023] [Revised: 04/29/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
Surface tension (γeq) of the seed extracts of four lupine cultivars showed values in the range 44.9-46.4 mN/m. The surface compression elasticity (E') of the adsorbed layers and foaming capacity (FC) also showed similar values (E' ∼ 30 mN/m, FC ∼ 100%). The effect of defatting prior to extraction at pH 8.5 depends on the solvent employed - hexane and dichloromethane improved the subsequent protein extraction yield, while ethanol reduced it. The effect of defatting on surface tension could be positive (for hexane and ethanol) or negative (for dichloromethane). Generally, defatting improved the surface compression rheological and foaming parameters. On the other hand, fractionation of the extracts obtained at pH 8.5 from hexane-defatted seeds did not improve significantly the surface activity parameters. Some improvement with respect to the unfractionated extracts was observed only for the extracts of undefatted seeds. γeq, E', E" and FC isotherms confirm the surfactant-like behavior of the lupine seed extracts.
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Affiliation(s)
- Kamil Wojciechowski
- Department of Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland; Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Klaudia Baran
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland
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Pennells J, Trigona L, Patel H, Ying D. Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion. Foods 2024; 13:2168. [PMID: 39063252 PMCID: PMC11276295 DOI: 10.3390/foods13142168] [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: 06/07/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated at temperatures ranging from 80 °C to 160 °C to modulate the extent of protein denaturation and assess their effects on RVA pasting behavior, water absorption capacity (WAC), and color attributes. The results indicate that the pretreatment temperature significantly influenced the proteins' functional properties, with an optimal temperature of 120 °C enhancing pasting properties and maintaining WAC, while a higher pretreatment temperature of 160 °C led to diminished ingredient functionality. Different protein sources exhibited distinct responses to heat pretreatment. The subsequent extrusion processing revealed significant changes in extrudate density and color, with increased density and darkness observed at higher pretreatment temperatures. This research provides insights into the interplay between protein sources, pretreatment conditions, and extrusion outcomes, highlighting the importance of controlled protein denaturation for developing high-quality, plant-based meat analogues. The findings have broad implications for the optimization of meat analogue manufacturing, with the aim of enhancing the sensory experience and sustainability of plant-based foods.
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Affiliation(s)
- Jordan Pennells
- CSIRO Agriculture & Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; (J.P.); (L.T.); (H.P.)
| | - Louise Trigona
- CSIRO Agriculture & Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; (J.P.); (L.T.); (H.P.)
- Department of Food Processing & Biological Engineering, École Nationale Supérieure de Matériaux, d’Agroalimentaire et de Chimie (ENSMAC), University of Bordeaux, 16 Av. Pey Berland, 33600 Pessac, France
| | - Hetvi Patel
- CSIRO Agriculture & Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; (J.P.); (L.T.); (H.P.)
- Department of Chemical Engineering, Monash University, Wellington Rd, Clayton, VIC 3800, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; (J.P.); (L.T.); (H.P.)
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Hu L, Shen Y, Zhang H, Ma N, Li Y, Xu H, Wang M, Chen P, Guo G, Cao Y, Gao Y, Li J. Effects of dietary palmitic acid and oleic acid ratio on milk production, nutrient digestibility, blood metabolites, and milk fatty acid profile of lactating dairy cows. J Dairy Sci 2024; 107:4370-4380. [PMID: 38246548 DOI: 10.3168/jds.2023-23801] [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: 05/27/2023] [Accepted: 12/17/2023] [Indexed: 01/23/2024]
Abstract
Adequate energy supply is a crucial factor for maintaining the production performance in cows during the early lactation period. Adding fatty acids (FA) to diets can improve energy supply, and the effect could be related to the chain length and degree of saturation of those FA. This study was conducted to evaluate the effect of different ratios of palmitic acid (C16:0) to oleic acid (cis-9 C18:1) on the production performance, nutrient digestibility, blood metabolites, and milk FA profile in early lactation dairy cows. Seventy-two multiparous Holstein cows (63.5 ± 2.61 days in milk) blocked by parity (2.39 ± 0.20), body weight (668.3 ± 20.1 kg), body condition score (3.29 ± 0.06), and milk yield (47.9 ± 1.63 kg) were used in a completely randomized design. Cows were divided into 3 groups with 24 cows in each group. Cows in the 3 treatment groups were provided iso-energy and iso-nitrogen diets, but the C16:0 to cis-9 C18:1 ratios were different: (1) 90.9% C16:0 + 9.1% cis-9 C18:1 (90.9:9.1); (2) 79.5% C16:0 + 20.5% cis-9 C18:1 (79.5:20.5); and (3) 72.7% C16:0 + 27.3% cis-9 C18:1 (72.7:27.3). Fatty acids were added at 1.3% on a dry matter basis. Although the dry matter intake fat-corrected milk yield and energy-corrected milk yield were not affected, the milk yield, milk protein yield, and feed efficiency increased linearly with increasing cis-9 C18:1 ratio. The milk protein percentage and milk fat yield did not differ among treatments, whereas the milk fat percentage tended to decrease linearly with the increasing cis-9 C18:1 ratio. The lactose yield increased linearly and lactose percentage tended to increase linearly with increasing cis-9 C18:1 ratio, but the percentage of milk total solids and somatic cell count decreased linearly. Although body condition scores were not affected by treatments, body weight loss decreased linearly with increasing cis-9 C18:1 ratio. The effect of treatment on nutrient digestibility was limited, except for a linear increase in ether extract and neutral detergent fiber digestibility with increasing cis-9 C18:1 ratio. There was a linear increase in the concentration of plasma glucose, but the triglyceride and nonesterified FA concentrations decreased linearly with increasing cis-9 C18:1 ratio. As the cis-9 C18:1 ratio increased, the concentration of de novo FA decreased quadratically, but the mixed and preformed fatty acids increased linearly. In conclusion, increasing cis-9 C18:1 ratio could increase production performance and decrease body weight loss by increasing nutrient digestibility, and the ratio that had the most powerful beneficial effect on early lactation cows was 72.7:27.3 (C16:0 to cis-9 C18:1).
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Affiliation(s)
- Linqi Hu
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Yizhao Shen
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China; Key Laboratory of Healthy Breeding in Dairy Cattle (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Baoding 071001, Hebei, PR China
| | - Haibo Zhang
- Beijing Shounong Livestock Development Co. Ltd., Beijing 100076, PR China
| | - Ning Ma
- College of Veterinary Medicine, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Yan Li
- College of Veterinary Medicine, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Hongjian Xu
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Meimei Wang
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Panliang Chen
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Gang Guo
- Beijing Shounong Livestock Development Co. Ltd., Beijing 100076, PR China
| | - Yufeng Cao
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China; Key Laboratory of Healthy Breeding in Dairy Cattle (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Baoding 071001, Hebei, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding 071001, Hebei, PR China
| | - Yanxia Gao
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China; Key Laboratory of Healthy Breeding in Dairy Cattle (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Baoding 071001, Hebei, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding 071001, Hebei, PR China.
| | - Jianguo Li
- College of Animal Science, Hebei Agricultural University, Baoding 071001, Hebei, PR China; Key Laboratory of Healthy Breeding in Dairy Cattle (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Baoding 071001, Hebei, PR China; Hebei Technology Innovation Center of Cattle and Sheep Embryo, Baoding 071001, Hebei, PR China
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