A Comprehensive Review on Protein Isolates from Legumes

Legumes play an vital function in human body due to dietary fiber, protein, minerals and vitamins and well-balanced essential amino acid. Legume proteins have gained increasing significance because of preferred functional properties, including gelling and emulsifying properties. Legumes contains anti nutritional compounds like Trypsin inhibitor(TIs), Phytic acid(PA), Tannin, Saponin, Lectins, They are not a major concern for most people, but may become a problem during periods of malnutrition, these can be easily removed by dehulled, cooking, thermal process, germination after soaking. Protein isolates are advanced form of protein containing the greater amount of protein with greater digestibility. There are different types of protein isolates like chickpea, whey protein Pea protein, cowpea protein isolates .The extraction methods of protein isolates are Iso electric extraction and alkaline extraction, citric acid extraction. Our aim of this paper is to optimize the protein isolate for diet people and innovate research in this field to produce some protein enriched food formulations.

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Lupin composition and possible use in bakery – a review

Czech Journal of Food Sciences ◽

10.17221/252/2009-cjfs ◽

2011 ◽

Vol 29 (No. 3) ◽

pp. 203-211 ◽

Cited By ~ 38

Author(s):

Z. Kohajdová ◽

J. Karovičová ◽

Š. Schmidt

Keyword(s):

Current Knowledge ◽

Emulsifying Properties ◽

Protein Isolates ◽

Lupin Seed ◽

Legume Seeds ◽

Fiber Protein ◽

Nutritional Characteristics ◽

Review Reports ◽

Potential Use

Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties of dough and quality of final products are also described. A separate part of the article is focused on the foaming and emulsifying properties of lupin proteins.

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Evaluating the production efficiency, purity and chemical compounds of the Vicia ervilia protein isolates produced by different methods of extraction

Journal of Herbmed Pharmacology ◽

10.15171/jhp.2019.46 ◽

2019 ◽

Vol 8 (4) ◽

pp. 314-319

Author(s):

Masoom Hatamikia ◽

Saber Abbaszadeh ◽

Amir Hossein Elhamirad ◽

Elham Azarpazhooh ◽

Parvin Sharayei

Keyword(s):

Protein Content ◽

Isoelectric Point ◽

Production Efficiency ◽

Protein Extraction ◽

Chemical Compounds ◽

Extraction Methods ◽

Grain Legume ◽

Acid Extraction ◽

Protein Isolates ◽

Salt Extraction

Introduction: Vicia ervilia, known as bitter vetch is an ancient grain legume crop from Poaceae family. Due to its low cost and production capability in Iran and having high protein content, the resulted flour and its protein products can be evaluated in terms of usability in the food industry. This study was aimed to evaluate the production efficiency, purity and chemical compounds of the V. ervilia protein isolates produced by different methods of alkali and acid extraction–sedimentation at isoelectric point, dialysis –salt extraction and miscella sedimentation Methods: In this study, V. ervilia was provided from the Agricultural Jihad Organization of Lorestan province and the protein isolates of V. ervilia were produced using different methods of protein extraction such as Acidic extraction-sedimentation at isoelectric point, Alkaline extraction-sedimentation at the isoelectric point, dialysis-salt extraction and extraction by miscella sedimentation. Results: The results showed that saline extraction methods (salt-dialysis and miscella) were significantly more effective than the isoelectric sedimentation methods (alkaline and acidic) on increasing the efficiency, purity and protein content of isolates and decreasing the impurities and carbohydrates. Conclusion: The results of this research show that the salt extraction methods (salt-dialysis and miscella) are significantly more effective in increasing the efficiency, purity and protein rate of isolates and in decreasing impurities and carbohydrates than the isoelectric sedimentation methods (alkaline and acidic).

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Review on Extraction and Application of Natural Dyes

Textile & Leather Review ◽

10.31881/tlr.2021.09 ◽

2021 ◽

Author(s):

Md. Salauddin Sk ◽

◽

Rony Mia ◽

Md. Anamul Haque ◽

Al Mojnun Shamim ◽

...

Keyword(s):

Extraction Process ◽

Extraction Methods ◽

Vital Role ◽

Natural Dyes ◽

Acid Extraction ◽

Extraction And Purification ◽

Wide Range ◽

Different Types ◽

Environment Characteristic ◽

Extraction Processes

With the improvement of living standards, everybody is very much conscious about the environmental protection and health safety. Natural dyes have attracted more attention to the industry due to exhibiting better biodegradability and more compatibility with the environment. Characteristic colours that are gathered from common assets can be categorized as either plant, creature, mineral, or microbial colours and can be used for colouring a wide range of regular filaments. Late examination shows that it can likewise be utilized to colour a portion of the manufactured filaments too. Normal colours are not just utilized in the shading of material filaments, they are also utilized for food, prescriptions, handiwork articles, and leather preparing. Extraction and purification play a vital role in the processing of natural dyes. There are different types of extraction process currently available for these natural dyes, such as solvent extraction, aqueous extraction, enzymatic extraction and fermentation, extraction with microwave or ultrasonic energy, supercritical fluid extraction, and alkaline or acid extraction. All these extraction processes have their own advantages as well as some drawbacks depending on the parameters that need to be maintained during the extraction process. Appropriate extraction can be beneficial for specific types of such dyes. In this paper, the classification, characteristics, extraction methods, and the application of natural dyes are introduced in an organized manner.

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A Review of Different Techniques of Age Estimation from Human Face

SMART MOVES JOURNAL IJOSCIENCE ◽

10.24113/ijoscience.v4i10.163 ◽

2018 ◽

Vol 4 (10) ◽

pp. 6

Author(s):

Khemchandra Patel ◽

Dr. Kamlesh Namdev

Keyword(s):

Age Estimation ◽

Real Life ◽

Extraction Methods ◽

Human Face ◽

Age Changes ◽

Missing Children ◽

Different Types ◽

Age Variation ◽

Human Faces ◽

Facial Age

Age changes cause major variations in the appearance of human faces. Due to many lifestyle factors, it is difficult to precisely predict how individuals may look with advancing years or how they looked with "retreating" years. This paper is a review of age variation methods and techniques, which is useful to capture wanted fugitives, finding missing children, updating employee databases, enhance powerful visual effect in film, television, gaming field. Currently there are many different methods available for age variation. Each has their own advantages and purpose. Because of its real life applications, researchers have shown great interest in automatic facial age estimation. In this paper, different age variation methods with their prospects are reviewed. This paper highlights latest methodologies and feature extraction methods used by researchers to estimate age. Different types of classifiers used in this domain have also been discussed.

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Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110622 ◽

2021 ◽

pp. 110622

Author(s):

Mengna Tan ◽

Jingjing Xu ◽

Hailing Gao ◽

Zhenyu Yu ◽

Jin Liang ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Soy Protein ◽

High Hydrostatic Pressure ◽

Emulsifying Properties ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Ph Shifting

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Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate

LWT ◽

10.1016/j.lwt.2021.111117 ◽

2021 ◽

Vol 143 ◽

pp. 111117

Author(s):

Chunjun Yan ◽

Zheng Zhou

Keyword(s):

Protein Isolate ◽

Emulsifying Properties ◽

Sodium Trimetaphosphate

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Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽

10.3390/foods10040705 ◽

2021 ◽

Vol 10 (4) ◽

pp. 705

Author(s):

Yejun Zhong ◽

Jincheng Zhao ◽

Taotao Dai ◽

Jiangping Ye ◽

Jianyong Wu ◽

...

Keyword(s):

Interfacial Tension ◽

Whey Protein ◽

Surface Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Environmental Stability ◽

Dependent Manner ◽

Emulsifying Properties ◽

Interfacial Behavior ◽

Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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