Air Classification of Plant Proteins

Tabtabaei, Solmaz; Kuspangaliyeva, Botagoz; Legge, Raymond L.; Rajabzadeh, Amin Reza

doi:10.1007/978-3-031-16968-7_2

Cited by 3 publications

(5 citation statements)

References 95 publications

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“…Starting materials for extraction may include milled particles, flakes, or air-classified protein fractions. Drying these materials is often necessary to improve shelf stability, especially during transportation, as it reduces moisture content and prevents microbial growth, enzymatic degradation, and chemical reactions that could compromise the quality and stability of the protein extracts [25].…”

Section: Wet Extraction Methodsmentioning

confidence: 99%

“…This can be attributed to the mechanical processing involved in wet milling, which may disrupt the natural protein structure, leading to decreased functionality in terms of water retention and foam stability [24]. Additionally, WMCP displayed slightly lower in vitro protein digestibility (2.79%) and amino acid content (21.05%), which may result from the mechanical shearing forces applied during wet milling, which could potentially alter the protein's tertiary and quaternary structures, impacting its digestibility and amino acid composition [25]. Examination through SDS-PAGE revealed a loss of protein fractions due to wet milling, while secondary structures remained unaltered based on ATR-FTIR spectra analysis.…”

Section: Wet Millingmentioning

confidence: 99%

“…Wet milling methods involve the mechanical or chemical disruption of plant material, which can lead to a more comprehensive extraction of proteins and other desirable components. Additionally, wet extraction techniques often involve multiple purification steps, such as filtration or centrifugation, which further enhance protein purity [25].…”

Section: Alkaline Extraction Followed By Isoelectric Precipitationmentioning

confidence: 99%

“…Additionally, wet extraction techniques often involve multiple purification steps, such as filtration or centrifugation, which further enhance protein purity [25].…”

Section: Alkaline Extraction Followed By Isoelectric Precipitationmentioning

confidence: 99%

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Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

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Section: Wet Extraction Methodsmentioning

confidence: 99%

Section: Wet Millingmentioning

confidence: 99%

Section: Alkaline Extraction Followed By Isoelectric Precipitationmentioning

confidence: 99%

“…Additionally, wet extraction techniques often involve multiple purification steps, such as filtration or centrifugation, which further enhance protein purity [25].…”

Section: Alkaline Extraction Followed By Isoelectric Precipitationmentioning

confidence: 99%

See 2 more Smart Citations

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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“…В обзоре [16], а также в публикациях [12,13] эффективность сухого фракционирования рассчитана как отношение содержания сырого протеина в целевой фракции к его содержанию в исходном сырье. В статье [14] была дополнительно вычислена степень обогащения целевой фракции белком, которая рассчитывалась как отношение разности содержания сырого протеина в целевой фракции и в сырье к его содержанию в сырье.…”

Section: расчет эффективности фракционированияunclassified

Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Krylova,

Fedorov,

Domoroshchenkova

et al. 2024

P&FPE

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The purpose of this article is to study the effectiveness of mechanical fractionation of sunflower meal. The objects of the study were two samples of sunflower meal of Russian production, by various manufacturers, and with different content of raw protein. Mechanical fractionation included the stages of grinding raw materials and its sifting using a set of sieves. The effectiveness of mechanical fractionation is determined by the mass yields of the fractions and the content of raw protein in the fractions as well as the ratio of the content of raw protein to the content of raw fiber. Based on this definition of effectiveness, the mass yields and the physicochemical composition of the obtained fractions were determined for each of the samples. The quality parameters of the fractions were selected by the content of raw protein and the content of raw fiber. Despite the different content of raw protein in the raw materials (35% in the first sample and 39% in the second sample), the content of raw protein in the high-protein fraction of both samples was similar and amounted to 42% and 43%, respectively. The fiber content in high-protein fractions of the two samples also differed slightly and amounted to 14% in the first sample and 12% in the second sample. At the same time, a noticeable difference in the mass yields of the fractions in two samples was discovered. The output of the high-protein fraction in the first sample (71%) significantly exceeded the output of the high-protein fraction in the second sample (27%). Thus, mechanical fractionation of the first sample was more effective due to the greater yield of the high-protein fraction.

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Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach

Allotey,

Kwofie,

Adewale

et al. 2024

Journal of Cleaner Production

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Air Classification of Plant Proteins

Cited by 3 publications

References 95 publications

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Techno-eco-environmental assessment of dry fractionation of protein concentrates from yellow peas with different pre-treatment methods: An eco-efficiency approach

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