scholarly journals Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

2015 ◽  
Vol 4 (2) ◽  
pp. 173 ◽  
Author(s):  
Ehirim Fidelis Nnadozie
Keyword(s):  
Protein Solubility ◽  
Foaming Properties ◽  
Seed Flour ◽  
Colocynthis Citrullus

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

2015 ◽  
Vol 4 (5) ◽  
pp. 143 ◽  
Author(s):  
Fatemeh Zare ◽  
Valérie Orsat ◽  
Joyce I. Boye
Keyword(s):  
Orange Juice ◽  
Apple Juice ◽  
Protein Solubility ◽  
Value Added ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Foaming Properties ◽  
Lentil Flour ◽  
Promising Area ◽  
The Stability

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional properties (water holding capacity, fat absorption capacity, protein solubility, emulsifying and foaming properties). Apple juice was supplemented with 1-4% pulse ingredients, whereas a supplementation level of 1-2% was used for orange juice. The physical and sensory properties of the supplemented beverages were measured after production and during 3 weeks of refrigerated storage. Sensory attributes for both orange and apple juice supplemented with 1% and 2% pulse ingredients were similar to their respective controls (with and without pectin added). In terms of turbidity, supplementation increased the turbidity of apple juice and orange juice beverages at all levels, in comparison with control and pectin-added control samples. Supplemented samples, showed less satisfactory results in terms of cloud stability and color especially for orange juice beverages in comparison with their respective controls. Overall, while there are some hurdles to be overcome, the results suggest that when used at the 1-2% levels, PP, PF, CPF and LF could serve as potential value-added ingredients for beverage supplementation based on their physical and sensory properties. Further studies are, however, required in this promising area to improve the stability of the final production especially during storage.

scholarly journals A Rational Approach for the Production of Highly Soluble and Functional Sunflower Protein Hydrolysates

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 664
Author(s):  
Sophie Beaubier ◽  
Sara Albe-Slabi ◽  
Arnaud Aymes ◽  
Marine Bianeis ◽  
Olivier Galet ◽  
...  
Keyword(s):  
Protein Solubility ◽  
Limited Proteolysis ◽  
Protein Isolate ◽  
Operating Conditions ◽  
Rational Approach ◽  
Foaming Properties ◽  
Important Challenge ◽  
Sunflower Protein ◽  
The Individual ◽  
Hydrolysis Conditions

Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the generation of highly soluble and functional hydrolysates that could be used in various food formulations. To do this, a rational and complete approach of controlled hydrolysis was implemented using the individual Alcalase and Prolyve enzymes. The method of stopping the hydrolysis reaction was also evaluated. The influence of operating conditions on hydrolysis kinetics and enzymatic mechanism was studied to identify the appropriate hydrolysis conditions. The gain of the solubility was then analyzed and compared to that of the initial proteins. Finally, the emulsifying and foaming properties (capacities and stabilities) of the resulting hydrolysates were also assessed. As a result, controlled enzymatic proteolysis significantly improved the sunflower protein solubility at neutral pH (twofold increase) and generated highly soluble hydrolysates. The limited proteolysis also maintained the good foam capacities and allowed an improvement in the initial foam stabilities and emulsifying capacities and stabilities of sunflower proteins. This contribution can greatly increase the value of sunflower meal and help in the development of sunflower protein products in the future.

scholarly journals Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 351
Author(s):  
Alexia Gravel ◽  
Alice Marciniak ◽  
Manon Couture ◽  
Alain Doyen
Keyword(s):  
Foam Stability ◽  
Protein Profile ◽  
Protein Solubility ◽  
Tenebrio Molitor ◽  
Foaming Properties ◽  
Edible Insects ◽  
Protein Profiles ◽  
Specific Content ◽  
Main Challenge ◽  
The Impact

Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (Tenebrio molitor) meals and protein extracts, and evaluates the impact of hexane on protein solubility and foaming properties. Results showed that profiles for major proteins were similar between hexane-defatted and non-defatted samples, however some specific content differences (e.g., hexamerin 2) were observed and characterized using proteomic tools. Protein solubility was markedly lower for T. molitor meals compared to protein extracts. A large increase in the foaming capacity was observed for defatted fractions, whereas foam stability decreased similarly in all fractions. Consequently, although the hexane-defatting step was largely studied to produce edible insect protein ingredients, it is necessary to precisely understand its impact on their techno-functional properties for the development of food formulations.

scholarly journals Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia Digitata) Seed Flour

2019 ◽  
Vol 35 (6) ◽  
pp. 1760-1766
Author(s):  
Habibat Omolara Adubiaro ◽  
Bolanle Morayo Babalola ◽  
Abdul Ademola Olaleye ◽  
Eunice Moriyike Ogunbusola ◽  
Toibudeen Adesegun Sanni ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Absorption Capacity ◽  
Distilled Water ◽  
Water Absorption Capacity ◽  
Salt Solutions ◽  
Adansonia Digitata ◽  
Seed Flour ◽  
Gelation Concentration ◽  
Foaming Capacity

Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride (NaCl), calcium chloride (CaCl2), potassium chloride (KCl), sodium ethanoate (CH3COONa) and sodium nitrate (NaNO3) salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH.

scholarly journals Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties

2017 ◽  
Vol 2017 ◽  
pp. 1-16 ◽  
Author(s):  
César Ozuna ◽  
Ma. Fabiola León-Galván
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Protein Solubility ◽  
Seed Proteins ◽  
Foaming Properties ◽  
Food Ingredients ◽  
Specific Effects ◽  
Bioactive Properties ◽  
Wide Range ◽  
Protein Rich

Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.

scholarly journals Protein solubility of jackfruit seed flour: pH and salt concentration influence

2020 ◽  
Vol 9 (10) ◽  
pp. e7579108896
Author(s):  
Calila Teixeira Santos ◽  
Glece Milene Santana Gomes ◽  
Priscilla Amaral Nascimento ◽  
Olga Reinert Ramos Gandolfi ◽  
Rafael da Costa Ilhéu Fontan ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Water Solubility ◽  
Protein Extraction ◽  
Protein Solubility ◽  
Trisodium Citrate ◽  
Acidic Ph ◽  
Alternative Source ◽  
Seed Flour ◽  
Protein Properties ◽  
Edible Protein

Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market.

scholarly journals Isolation, Structural and Functional Characterization of Jackfruit (Artocarpus heterophyllus Lam) Seed Proteins

2020 ◽  
Vol 18 (1) ◽  
pp. 103-115
Author(s):  
Fatema Akter ◽  
M Amdadul Haque ◽  
M Abdul Baqui
Keyword(s):  
Functional Properties ◽  
Functional Characterization ◽  
Seed Proteins ◽  
Protein Isolate ◽  
Total Protein Content ◽  
Foaming Properties ◽  
Seed Flour ◽  
Functional Features ◽  
Α Helix ◽  
Β Sheet

With increasing health awareness, the demand for concentrated proteins from plant sources has been rising for direct consumption or to use as an ingredient in food formulation. The characteristic information of any component is prerequisite for its efficient usage in food preparation. This study was undertaken to isolate the protein from jackfruit seeds and characterizing the physicochemical and functional properties of the isolated protein. The protein fraction from jackfruit seed flour was isolated using pH treatments and centrifugation process. The isolated protein was converted into powder form by a vacuum drying and grinding method. Total protein content in the isolate was determined by the Kjeldahl method. The functional properties such as solubility and gelling capacity and secondary structural elements of jackfruit seed protein isolate (JSPI) were studied. The crude JSPI contained 76.89% protein with 58.44% solubility in aquatic solvent. The conformational study by Fourier-transform infrared spectroscopy (FTIR) indicated that the β -sheet is the dominant secondary structure of JSPI that contained 50.28% β -sheet, 21.71% α -helix, 8.86% β -turn, and 19.15% unordered structure. The least gelation concentration of JSPI dissolved in 1.0 M NaCl solution was 12%. The pH of the solvent significantly affected the emulsifying and foaming properties (p<0.05). Based on the observed structural and functional features, JSPI has prospects to be used as a supplementary ingredient in future food formulations. The Agriculturists 2020; 18(1) 103-115

Effect of Blending Plant Materials on Protein Quality. I. Peanut and Citrus Seed Proteins1

1978 ◽  
Vol 5 (1) ◽  
pp. 31-34 ◽  
Author(s):  
Robert L. Ory ◽  
Edith J. Conkerton ◽  
Antonio A. Sekul
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Protein Solubility ◽  
Seed Proteins ◽  
Essential Amino Acids ◽  
Peanut Flour ◽  
Protein Patterns ◽  
Plant Materials ◽  
Seed Flour ◽  
Citrus Seed

Abstract Oilseeds are receiving much attention as sources of edible protein, even though some are generally low in certain essential amino acids such as lysine, methionine, tryptophane, and/or isoleucine. One of the best ways for correcting the amino acid balance is to blend two or more oilseed proteins. Defatted peanut flour (low in methionine) and a citrus seed flour reportedly high in methionine were blended and evaluated chemically for protein solubility, amino acid composition, gel electrophoretic protein patterns and methionine and available lysine levels. Solubility of peanut proteins is much higher than that of citrus seed proteins, precluding the use of blends in preparation of protein co-isolates for some types of beverages. Because of their properties, these blends would probably find better use in cloudy, fruit-flavored, or milk-type beverages or in solid food items such as meat extenders, bakery goods, dry soup, or gravy mixes.

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