Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate: characterization, functional and antioxidant properties

Naeini, Kiana Kassaeian; Mousavi, Mohammad; Kiani, Hossein; Labbafi, Mohsen; Amiratashani, Farzane; Parandi, Ehsan

doi:10.1007/s11694-023-02214-x

Cited by 2 publications

(1 citation statement)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, plant-based proteins can be formulated in a way that are rich in essential amino acids to meet human health needs. Plant protein isolates have been widely used to enhance the functional properties of foods while they have also been considered as economical sources of protein for consumers (Boye et al, 2010;Klupšaitė & Juodeikienė, 2015;Naeini et al, 2023;Parandi et al, 2024;Saatchi et al, 2020). The Lathyrus genus is a legume belonging to the tribe Fabeae and represents a bygone crop that was widely cultivated in former times for human and animal consumption.…”

Section: Introductionmentioning

confidence: 99%

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Youshanlouei,

Kiani,

Mousavi

et al. 2024

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Finding new protein sources and processes comprising targeted functional properties is crucial for the increasing global food demand. In the current paper, a new protein isolate is introduced with potential benefits based on the seeds of Persian everlasting pea (Lathyrus rotundifolius L.). Conventional aqueous extraction for the preparation of protein isolates (CPEP) was compared with pre‐ultrasonic (PUPEP) and ultrasound‐assisted (UAPEP) extractions, and the physicochemical and functional properties of the proteins were investigated. By the implication of ultrasound trials, protein recovery was increased from 49.88% for CPEP to 55.02% and 56.11%, for PUPEP and UAPEP, respectively. According to gel electrophoresis, no major distinction in molecular weight between protein fractions of different samples was perceived and sonication practice did not convert the primary structures of proteins. FTIR results uncovered changes in different extraction modes, implying that ultrasound could transform the secondary structures of the protein. Thermal properties and surface tension were decreased during sonication due to the conformational changes. The results of this study indicated that Persian everlasting pea protein isolate could be considered as a novel source of valuable protein and functional ingredient in the food industry.Practical applicationsThe utilization of plant‐based protein products as sustainable alternatives to animal proteins has been increasing recently. However, compared with animal proteins, plant‐based proteins reveal relatively weak functional properties such as water‐holding capacity and gelation. Therefore, they need to be modified before being incorporated into food products. Ultrasonic treatment is an emerging technology that has many applications in food science and technology, such as increasing the extraction efficiency and improving the physicochemical and functional properties of food ingredients. Lathyrus rotundifolius seeds contain high amounts of protein and can be used as a source of plant‐based protein. The effect of ultrasonic treatment in the study was investigated and confirmed to improve the extraction efficiency and functional properties of Persian everlasting pea protein, which can be used in the food industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Youshanlouei,

Kiani,

Mousavi

et al. 2024

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Hu,

Yu,

Kang

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySesame has been included in the top eight food allergens, and therefore reduction of sesame allergen potency is of great practical significance. Glycation reactions are extensively researched for their role in regulating the allergic properties of food allergens due to their distinct benefits. This study involved the glycation of sesame proteins with three different reducing sugars to generate reaction products. The structure of the reaction products was characterized by the use of spectroscopic and chromatographic techniques. The impact of glycation on the allergenic properties of sesame proteins was explored by in vitro simulated digestion tests combined with immunological techniques. The study results indicated that all three reducing sugars underwent glycation with sesame proteins, with D‐ribose showing the most significant level of glycation. During the glycation reaction of sesame proteins in this study, the proteins underwent precipitation as well as structural changes, leading to reduced immunoglobulin G (IgG) binding capacity. Glycation alters the digestive stability of sesame proteins and further reduces the ability to bind to IgG. Overall, glycation modification shows promise in decreasing the allergenicity of sesame.

show abstract

Comprehensive study of Maillard induced structural modification of sesame (Sesamum indicum L.) protein isolate: characterization, functional and antioxidant properties

Cited by 2 publications

References 71 publications

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Effects of glycation reactions on the structure and immunological properties of sesame proteins

Contact Info

Product

Resources

About