Effect of Ultrasound Pretreatment on the Functional and Antioxidant Properties of Fermented and Germinated Lupin Protein Isolates Grafted with Glucose

2021 ◽  
Author(s):  
Elif Meltem İŞçimen ◽  
Mehmet Hayta
Keyword(s):  
Antioxidant Properties ◽  
Protein Isolates ◽  
Lupin Protein ◽  
Ultrasound Pretreatment

High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 231-236 ◽  
Author(s):  
Noor Al-Ruwaih ◽  
Jasim Ahmed ◽  
Mehraj Fatema Mulla ◽  
Yasir Ali Arfat
Keyword(s):  
High Pressure ◽  
Antioxidant Properties ◽  
Protein Isolates ◽  
Kidney Beans ◽  
Enzymatic Proteolysis

The Effect of Germination on Antioxidant and Nutritional Parameters of Protein Isolates from Grass Pea (Lathyrus sativus) Seeds

2010 ◽  
Vol 16 (1) ◽  
pp. 73-77 ◽  
Author(s):  
A. Starzyńska-Janiszewska ◽  
B. Stodolak ◽  
B. Mickowska
Keyword(s):  
Antioxidant Properties ◽  
Sulfur Amino Acids ◽  
Grass Pea ◽  
Protein Isolates ◽  
Nutritional Parameters ◽  
Pea Seedlings ◽  
Total Antioxidant ◽  
Pea Seeds ◽  
Potential Food

The aim of this research was to study the antioxidant and nutritional (selected objects) properties of protein isolates obtained from grass pea seedlings as compared with soaked and raw seeds. Two percent extract of isolate from 5-day-old seedlings showed the highest total antioxidant activity (25%) and the ability to chelate Fe 2+ (2.35 mg/g d.m.) as compared with other isolates. Protein isolates from grass pea seeds had on average 89% total protein, 87% in vitro protein bioavailability, about 5574 TIU/g (d.m.) (trypsin inhibitors activity) and did not contain ODAP. Germination of seeds for 5 days considerably improved the in vitro bioavailability of isolates, by 12%, and profile of sulfur amino acids by 42%, in comparison with isolates obtained from the raw seeds. Isolates from 5-day-old grass pea seedlings had the best antioxidant properties and improved nutritional parameters (as compared with raw seeds), which makes them worthy of being considered as a potential food additive.

Optimization of a Pilot-Scale Process for Producing Lupin Protein Isolates with Valuable Technological Properties and Minimum Thermal Damage

2006 ◽  
Vol 54 (1) ◽  
pp. 92-98 ◽  
Author(s):  
Alessandra D'Agostina ◽  
Cristina Antonioni ◽  
Donatella Resta ◽  
Anna Arnoldi ◽  
Jürgen Bez ◽  
...  
Keyword(s):  
Thermal Damage ◽  
Pilot Scale ◽  
Technological Properties ◽  
Protein Isolates ◽  
Lupin Protein

scholarly journals Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Qiufang Liang ◽  
Xiaofeng Ren ◽  
Haile Ma ◽  
Suyun Li ◽  
Kangkang Xu ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Orthogonal Design ◽  
Protein A ◽  
Antioxidant Properties ◽  
Low Frequency ◽  
Antioxidant Peptides ◽  
Corn Protein ◽  
Ultrasonic Assisted ◽  
Pretreatment Conditions ◽  
Ultrasound Pretreatment

The aim of this study was to investigate the effect of low-frequency ultrasound on the enzymolysis of corn protein. A L9(34) orthogonal design was used to optimize ultrasound pretreatment conditions. Degree hydrolysis (DH), conversion rate of protein (CR), and DPPH IC50were selected as analytical indicators. Under the optimal ultrasound conditions (5 W/L power, 2 s/2 s on/off time, 50°C temperature, and 25 min time), the DH, CR, and radical (DPPH∙,OH∙) scavenging capacities were significantly increased. Molecular weight distribution and amino acid profile analysis showed that ultrasound pretreatment enhanced the formation of short-chain peptides with molecular weight of 200–3000 Da, especially the peptides containing hydrophobic amino acids. Moreover, 40 potential antioxidant peptides were purified by C18 semipreparative column and identified by UPLC-ESI-MS. The results suggest that the optimal ultrasonic-assisted enzymolysis technology could be useful for preparation of antioxidant peptides from corn.

Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)

2006 ◽  
Vol 50 (1) ◽  
pp. 82-87 ◽  
Author(s):  
J. KING ◽  
C. AGUIRRE ◽  
S. De PABLO
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Protein Isolates ◽  
Lupin Protein

scholarly journals Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 230 ◽  
Author(s):  
Martin Vogelsang-O’Dwyer ◽  
Juergen Bez ◽  
Iben Lykke Petersen ◽  
Marcel Skejovic Joehnke ◽  
Andreas Detzel ◽  
...  
Keyword(s):  
Amino Acid ◽  
Environmental Impacts ◽  
Milk Powder ◽  
Protein Isolate ◽  
White Lupin ◽  
Trypsin Inhibitor Activity ◽  
Foaming Properties ◽  
Protein Isolates ◽  
Lupin Protein

Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.

Foaming activity of lupin protein isolates in the absence of insoluble protein aggregates

2011 ◽  
Vol 382 (1-3) ◽  
pp. 74-80 ◽  
Author(s):  
T.D. Karapantsios ◽  
V.T. Papoti ◽  
G. Doxastakis
Keyword(s):  
Protein Aggregates ◽  
Insoluble Protein ◽  
Protein Isolates ◽  
Lupin Protein
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