IMPROVEMENT OF FUNCTIONAL PROPERTIES OF RAPESEED PROTEIN CONCENTRATES PRODUCED VIA ALCOHOLIC PROCESSES BY THERMAL AND MECHANICAL TREATMENTS

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

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Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates

Journal of Food Science ◽

10.1111/j.1365-2621.1982.tb10110.x ◽

1982 ◽

Vol 47 (2) ◽

pp. 491-497 ◽

Cited By ~ 188

Author(s):

S. K. SATHE ◽

S. S. DESHPANDE ◽

D. K. SALUNKHE

Keyword(s):

Functional Properties ◽

Protein Concentrates ◽

Lupin Seed ◽

Lupinus Mutabilis

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Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates

Food and Bioprocess Technology ◽

10.1007/s11947-020-02554-2 ◽

2020 ◽

Vol 13 (12) ◽

pp. 2145-2155

Author(s):

Sofia Melchior ◽

Sonia Calligaris ◽

Giulia Bisson ◽

Lara Manzocco

Keyword(s):

Electric Fields ◽

Functional Properties ◽

Structural Changes ◽

Pulsed Electric Fields ◽

Moderate Intensity ◽

Intramolecular Rearrangement ◽

Structural Modifications ◽

Protein Concentrates ◽

Protein Nature ◽

The Impact

Abstract Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality.

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