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Sadeghi R, Colle M, Smith B. Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method. Food Chem 2023; 409:135278. [PMID: 36586270 DOI: 10.1016/j.foodchem.2022.135278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
The objective of this study was to compare the composition of pulse proteins isolated from lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the effect of this variability on protein functionality. Chromatogram peaks obtained from reverse-phase high performance liquid chromatography were identified by isolation of albumin-, vicilin- and legumin-rich fractions for the three pulses. Protein composition was obtained for each isolate and compared against that of the originating pulse flour. Lentil flour showed the highest level of vicilin with a vicilin/legumin ratio of ∼ 2.5, while this ratio was 1.3 and 1.2 for green and yellow pea flour, respectively. Albumin content of yellow pea flour was high (∼36.1 %), which reduced to ∼ 15-19 % in isolated proteins showing a loss in albumins during the isolation. Higher extraction pH increased pea protein yield but led to lower protein solubility with no changes in foaming properties and in-vitro digestibility.
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Affiliation(s)
- Rohollah Sadeghi
- Department of Animal, Veterinary, and Food Science, University of Idaho, Moscow, USA.
| | - Michael Colle
- Department of Animal, Veterinary, and Food Science, University of Idaho, Moscow, USA
| | - Brennan Smith
- USDA-ARS-SRRC Food Processing and Sensory Quality, 1100 Allen Toussaint Blvd, New Orleans, LA 70124, USA
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Dent T, Maleky F. Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality. Crit Rev Food Sci Nutr 2022; 63:9914-9925. [PMID: 35622940 DOI: 10.1080/10408398.2022.2070723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins. These processing steps have consequential effects on the composition and structure of the resulting proteins which may modify their functional properties. This study reviews the most prominent options for each unit operation of pulse protein processing such as extraction, isolation, and drying. It also emphasizes the benefits and drawbacks of such methods and their effects on the pulse protein functionality. Furthermore, enzymatic hydrolysis is discussed as an optional processing step that is thought to counteract loss of functionality associated with pulse protein isolation. However, review of enzymatic hydrolysis literature reveals methodological issues in which insoluble and nonfunctional fractions of pulse protein hydrolysates are removed before analysis. This literature may draw into question the validity of the conventional wisdom that enzymatic hydrolysis is always beneficial to protein functionality.
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Affiliation(s)
- Terrence Dent
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
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Lee HW, Lu Y, Zhang Y, Fu C, Huang D. Physicochemical and functional properties of red lentil protein isolates from three origins at different pH. Food Chem 2021; 358:129749. [PMID: 33933978 DOI: 10.1016/j.foodchem.2021.129749] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/20/2021] [Accepted: 04/03/2021] [Indexed: 12/23/2022]
Abstract
Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-coloured proteins, abundance, high protein and low cost. However, data on its functional properties at various pH remain scarce. In this study, the physicochemical and functional properties of red lentil proteins (RLP) from three origins (USA, Nepal and Turkey), isolated by isoelectric precipitation, were evaluated. Amino acid profiles, water holding (ranging from 3.1 to 3.5 g/g) and oil absorption (ranging from 5.8 to 7.3 g/g) capacities of RLP samples were significantly different (p < 0.05). RLP consisted of legumin and vicilin, and comprised predominantly glutamine/glutamic acid (ranging from 8.72 to 10.55 g/100 g). Surface charge, protein solubility, foaming and emulsifying properties were the lowest and poorest at pH 5.2 (isoelectric point). Overall, good functional properties of RLP under high acidity and alkalinity conditions make it a promising protein for mimicking a wide range of meats.
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Affiliation(s)
- Hui Wen Lee
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavour Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China.
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China.
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Teferra TF. Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review. Heliyon 2021; 7:e07459. [PMID: 34286131 PMCID: PMC8273407 DOI: 10.1016/j.heliyon.2021.e07459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/07/2021] [Accepted: 06/29/2021] [Indexed: 10/25/2022] Open
Abstract
Background Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20-25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability. Objectives This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns. Data and discussions There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60-75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90-95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders. Summary and conclusion Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.
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Affiliation(s)
- Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, P. O. Box 05 C/O, Hawassa, Ethiopia
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Guldiken B, Stobbs J, Nickerson M. Heat induced gelation of pulse protein networks. Food Chem 2021; 350:129158. [PMID: 33610848 DOI: 10.1016/j.foodchem.2021.129158] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/24/2020] [Accepted: 01/18/2021] [Indexed: 10/22/2022]
Abstract
This study examines the effect of salts (0.5 M NaCl or 0.25 M CaCl2) and protein concentration (7.5-15%) on the gel-forming abilities of lentil (LPC), yellow pea (YPC), and faba bean (FPC) protein concentrates formed at pH 7.0. The surface hydrophobicity of YPC (84.8 arbitrary units, a.u.) was found to be lower than LPC (147.2 a.u.) and FPC (135.0 a.u.). In contrast, the surface charge for LPC, YPC, and FPC was -37.8, -28.4, and -29.3 mV, respectively. The Lg/Vn ratio of YPCs was determined as 0.65 followed by LPC (0.57) and FPC (0.41). The presence of salts reduced the least gelling concentration. LPC and FPC also appeared to have a more ordered structure than YPC as evident by CLSM. The network appeared more ordered as the protein concentration increased or in the presence of NaCl or CaCl2 according to CLSM and synchrotron based micro computed tomography (µCT).
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Affiliation(s)
- Burcu Guldiken
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Jarvis Stobbs
- Canadian Light Source Inc., 44 Innovation Boulevard, Saskatoon, SK S7N 2V3, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Diedericks CF, Shek C, Jideani VA, Venema P, van der Linden E. Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions. Food Res Int 2020; 138:109773. [PMID: 33288162 DOI: 10.1016/j.foodres.2020.109773] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 10/23/2022]
Abstract
Plant proteins, and specifically those from legume crops, are increasingly recognised as sustainable and functional food ingredients. In this study, we expand on the knowledge of Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] proteins, by characterising the composition, microstructure and rheological properties of BGN protein isolates obtained via wet extraction and protein-enriched fractions obtained via dry fractionation. The BGN protein isolates were compared in the context of the major storage protein, vicilin, as previously identified. Molecular weight analysis performed with gel electrophoresis and size-exclusion chromatography coupled to light-scattering, revealed some major bands (190 kDa) and elution patterns with molecular weights (205.6-274.1 kDa) corresponding to that of BGN vicilin, whilst the thermal denaturation temperature (Tp 91.1 °C, pH 7) of BGN protein isolates also coincided to that of the vicilin fraction. Furthermore, the concentration dependence of the elastic modulus G' of the BGN protein isolates, closely resembled that of BGN vicilin (both upon NaCl addition); suggesting that vicilin is the main component responsible for gelation. Confocal laser scanning and scanning electron micrographs revealed inhomogeneous aggregate structures, which implies that fractal scaling were better suited for description of the BGN protein isolate gel networks. Concerning the BGN protein-enriched fractions, both rotor and impact milling with air jet sieving and air classification, respectively, were successfully applied to separate these fractions from those high in starch; as evident from compositional analysis, particle size distributions and microscopic imaging. When considering sustainability aspects, dry fractionation could thus be a viable alternative for producing BGN protein-enriched fractions.
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Affiliation(s)
- Claudine F Diedericks
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Carol Shek
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Victoria A Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville 7535, South Africa
| | - Paul Venema
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
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Caballero S, Davidov-Pardo G. Comparison of legume and dairy proteins for the impact of Maillard conjugation on nanoemulsion formation, stability, and lutein color retention. Food Chem 2020; 338:128083. [PMID: 33091984 DOI: 10.1016/j.foodchem.2020.128083] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/02/2020] [Accepted: 09/11/2020] [Indexed: 11/24/2022]
Abstract
While dairy proteins have traditionally been used to stabilize nanoemulsions, there is a trend towards plant-based formulations. Additionally, both types of protein are poorly soluble near their isoelectric point. The main goals of this research were to develop and characterize Maillard conjugates from pea protein (PPI) or caseinate and dextran, and to evaluate the physical stability of nanoemulsions made with such emulsifiers at various ionic strengths, pH = 4.6, and temperatures during storage, as well as lutein color retention over storage. Protein conjugates formed nanoemulsions with diameters of 125 ± 12 nm (PDI = 0.13 ± 0.00) and 269 ± 36 nm (PDI = 0.76 ± 0.42) (pH = 7) for caseinate and PPI, respectively. Conjugation improved the physical stability (droplet size) of emulsions at the isoelectric point, during storage at 4-55 °C, and in ionic solutions. Lutein color degradation was better associated with particle size than conjugation and was lowest for PPI-stabilized emulsions. This study suggests that Maillard conjugation could improve PPI emulsification properties.
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Affiliation(s)
- Sarah Caballero
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA
| | - Gabriel Davidov-Pardo
- Nutrition and Food Science Dept., California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA.
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