Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

Sharif, Hafiz Rizwan; Williams, Peter; Sharif, Mian Kamran; Abbas, Shabbar; Majeed, Hamid; Masamba, Kingsley; Safdar, Waseem; Zhong, Fang

doi:10.1016/j.foodhyd.2017.01.002

Cited by 147 publications

(78 citation statements)

References 112 publications

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“…Protein functions are intrinsically linked to protein structures. Previously, highly sensitive processing technologies have been developed for effective modification of soybean proteins [6][7][8]. Among them, ultrasonic technology has been found to be a safe and environmentally friendly method of modifying proteins as it does not involve chemical treatments.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

et al. 2020

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Ultrasonic technology is often used to modify proteins. Here, we investigated the effects of ultrasound alone or in combination with other heating methods on emulsifying properties and structure of glycinin (11S globulin). Structural alterations were assessed with Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS–PAGE), intrinsic fluorescence spectroscopy, ultraviolet (UV) absorption spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. The size distribution and zeta-potential of 11S globulin were evaluated with a particle size analyzer. An SDS-PAGE analysis showed no remarkable changes in the primary structure of 11S globulin. Ultrasound treatment disrupted the 11S globulin aggregates into small particles with uniform size, narrowed their distribution and increased their surface charge density. Fluorescent spectroscopy and second-derivative UV spectroscopy revealed that ultrasound coupled with heating induced partial unfolding of 11S globulin, increasing its flexibility and hydrophobicity. FTIR further showed that the random coil and α-helix contents were higher while β-turn and β-sheet contents were lower in ultrasound combined with heating group compared to the control group. Consequently, the oil-water interface entirely distributed protein and reduced the surface tension. Moreover, ultrasound combined with heating at 60 °C increased the emulsifying activity index and emulsifying stability index of 11S globulins by 6.49-folds and 2.90-folds, respectively. These findings suggest that ultrasound combined with mild heating modifies the emulsification properties of 11S globulin.

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Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

et al. 2020

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“…This is mainly due to their availability, comparable nutritional, and functional properties. Legume grains are 2–3 times higher in protein compared to cereal grains, ranging 17%–30% in chickpeas, lentils, dry peas, beans, and 35%–49.6% in soybeans (Boye, Aksay, et al, ; Sharif et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Naiker

Baijnath

Amonsou

et al. 2019

J Food Process Preserv

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The study conducted was focused on investigating the effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from hyacinth bean. This was for obtaining value‐added legume‐derived protein ingredients for potential food applications. Protein isolates prepared by isoelectric precipitation from legume grains subjected to steaming and dehydration prior to soaking, respectively, displayed traits of high‐quality proteins. The major protein polypeptides present among samples were vicilin (7S) and legumin (11S). Steaming was identified useful for producing protein ingredients for nutritional intervention with potential health benefits. Samples recorded improved Fischer's ratio (1.57–1.78), BCAA to tyrosine ratio (3.51–4.28), predicted biological values (44.84–54.70), foaming, and emulsion properties. Dehydration extensively preserved the nutritional qualities and functionality of steamed samples. Findings have the potential to diversify the use of hyacinth bean and help improve the competitiveness of the legume grain sector. Practical applications This study presents how processing strategies (soaking, steaming, and dehydration) may be employed for obtaining legume‐derived protein ingredients with improved nutritional quality and functional properties for potential food applications. The underutilization of many indigenous crops is mainly attributed to both limited research and marketing. Thus, research findings could potentially improve the value of hyacinth bean by diversifying its use and help improve the competitiveness of the legume grain sector. This could be achieved through demand for possible food applications that require protein enrichment. Furthermore, results may assist in broadening dehydration technology preferences in existing markets for obtaining legume grain‐based ingredients or products with maximum quality.

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“…Among these desired properties are surface activity, emulsification, foaming and gelation properties, pH-dependent zeta-potential, drying and film forming characteristics, pH-dependent solubility, etc. [23][24][25][26][27][28][29][30][31][32][33][34][35].The utilization of microencapsulating agents consisting of blends of proteins and carbohydrates has been reported to allow for modulating and tailoring the manifestation of different phenomena and mechanisms that govern the encapsulation of food ingredients. A wise selection of proteins and carbohydrate for a specific application enables adjusting the physico-chemical, functional, and structural characteristics of core-in-wall-emulsions (CIWEs) and of the microcapsules that are prepared with them [30,31,[36][37][38][39][40][41][42].…”

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confidence: 99%

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confidence: 99%

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

Rosenberg

Zhang

2018

Applied Sciences

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Microencapsulation allows for the entrapment, protection, and delivery of sensitive and/or active desired nutrients and ingredients as well as biologically-active agents. The microencapsulating properties of wall solutions (WS) containing 2.5–10% (w/w) wheat proteins isolate (WHPI) and 17.5–10% (w/w) lactose were investigated. Core-in-wall-emulsions (CIWEs) consisting of the WS and soy oil were prepared at a wall-to-core (W:C) ratio ranging from 25:75 to 75:25 (w/w). Microcapsules were prepared by spray-drying the CIWEs. The CIWEs had a mean particle diameter smaller than 0.5 µm and surface excess that ranged from 1.59 to 5.32 mg/m2. In all cases, microcapsules with smooth outer surfaces that exhibited only limited surface indentation were obtained. The core, in the form of protein-coated lipid droplets, was embedded throughout the wall matrices. In all but one case, core retention was higher than 83%, and in 50% of the cases, it was higher than 90%. Core retention was significantly influenced the composition of the WS and by W:C ratio (p < 0.05). Except for two cases, microcapsules exhibited very limited core extractability. The microencapsulation efficiency was >90% and was influenced, to a certain degree, by the composition of the CIWEs. Results indicated the potential for utilizing wall systems consisting of WHPI and lactose as effective and highly functional microencapsulating agents in food and related applications.

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Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

Cited by 147 publications

References 112 publications

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

Ultrasound-Assisted Mild Heating Treatment Improves the Emulsifying Properties of 11S Globulins

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

Microencapsulation of a Model Oil in Wall System Consisting of Wheat Proteins Isolate (WHPI) and Lactose

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