A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes

Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China

“…The conformational and structural changes in proteins are reflected by DSC ( Ma et al, 2018 ). T d evaluates the thermal stability of proteins, and for globular proteins, a higher T d value is typically indicative of greater thermal stability ( Karaman et al, 2022 ). ΔH reflects the proportion of undenatured protein and the extent of the ordered structure ( Shevkani et al, 2015 ).…”

“…As a local characteristic legume resource, small-seeded soybeans primarily comprise small-seeded black soybeans (SBS) and small-seeded yellow soybeans (SYS), both of which have the widest distribution and highest yield. Some studies have pointed out that the phytochemical compositions of common beans may be influenced by their growing environment, genotype and interactions ( Karaman, Bekiroglu, Kaplan, Çiftci, Yürürdurmaz & Sagdic, 2022 ). However, little research has been conducted on small-seeded soybeans, besides, as the main nutritional composition, the structural and functional properties of their proteins are still unclear, which severely limits the processing, application and consumption of small-seeded soybeans.…”

An overview of protein powders and their use in food formulations

“…The primary sources of plant PPs are reported as cereals (i.e., corn, wheat, rice), pulses (i.e., soy, lentils, beans), oilseeds (i.e., sunflower, cotton, peanut), green leaf proteins (i.e., alfalfa, duckweed), nuts (i.e., peanut, walnut, almond), pseudocereal (i.e., chia seed, amaranth, quinoa), and other sources of plant proteins (i.e., potato, mushroom) (Balakrishnan & Schneider, 2022; Hussain et al, 2021; Karaman et al, 2022; Mesfin et al, 2021; Nikbakht Nasrabadi et al, 2021; Sá et al, 2020). The proportion of protein groups and their molecular size differs considerably depending on the species or subspecies of the plants that originated.…”

“…Proteins are found in various kinds and forms and have a diverse range of chemical, biological, functional, and dietary properties (Amagliani, Regan, et al, 2016). Some properties of proteins, protein‐based hydrolysates, and specific peptide fractions are recommended for their hypoallergenic, anti‐obesity, anti‐oxidative, anti‐cancer, and anti‐hypertensive functionalities (Balakrishnan & Schneider, 2022; Karaman et al, 2022).…”