Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

Avilés‐Gaxiola, Sara; Chuck‐Hernández, Cristina; Rocha-Pizaña, María del Refugio; García‐Lara, Silverio; López-Castillo, Laura Margarita; Saldivar, S.O. Serna

doi:10.1016/j.lwt.2018.09.023

Cited by 34 publications

(18 citation statements)

References 30 publications

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“…Therefore, a basic understanding of the effect of particle size and microstructure is desirable for designing efficient processes [4]. Since 1970, one of the most globally produced legume is soybean; having the highest amount of protein among legumes [6]. The seed with a more similar composition to soy, mainly in terms of protein, is the one produced by the plant of the genus Lupinus spp.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

et al. 2020

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The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

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Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

et al. 2020

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“…In addition, the processing methods involving hot air‐drying treatment have become the secondary reason to diminish TIA. It has been suggested that heat can alter trypsin inhibitor's molecular structure, making their disulfide bonds more prone to undergo reduction reactions (Avilés‐Gaxiola et al, 2018 ). The least that can be concluded from this research is that FADTS was better at producing soymilk than untreated soybeans, worse than soaked soybeans in the case of TIA inactivation, but for CIA inactivation, the effect of FADTS is better than soaking group if the appropriate freezing treatment time is selected.…”

Section: Resultsmentioning

confidence: 99%

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Cao

Tong

et al. 2021

Food Science & Nutrition

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Soymilk is a popular beverage in many countries, especially in Asian countries (Ono, 2008). It is rich in proteins, iron, unsaturated fatty acids, and niacin, but low in fat, carbohydrates, and calcium (Zhao et al., 2018). The soymilk benefits people who are lactose-intolerant or live in the regions where the supply of animal milk is inadequate. In addition, soymilk also contains some functional components such as Kunitz trypsin inhibitor (KTI), Bowman-Birk inhibitor (BBI), phytic acid, and tannins. Kunitz and Bowman-Birk are the most studied inhibitor families and are found in abundance in various leguminous plants (Oliveira et al., 2012).

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“…These compounds are produced by vegetables and have biological functions such as protecting vegetables from bugs, infections, fungi, and other organisms. Some of these changes can also assist to mitigate the negative effects of antinutrients [19]. Figure 5 shows plant protein utilization issues and challenges.…”

Section: Challenges For Vegetable Protein Utilizationmentioning

confidence: 99%

“…Extreme heat stability, on the other hand, causes permanent changes in protein structures, resulting in hydrolysis and aggregating via various bonds such as disulfide, hydrophobic, and electrostatic, resulting in a loss of functional characteristics [18]. Vegetable proteins have been shown to be an effective technique of decreasing or eliminating anti-nutritional compounds using heat [19]. In chickpeas and soybeans, heat treatment has been used to inactivate trypsin inhibitors, and the combination of heating and met bisulfite as a reductant eliminated the trypsin inhibition up to 99.4%.…”

Section: Modification Of Vegetable Proteins To Improve Digestibility and Qualitymentioning

confidence: 99%

“…In chickpeas and soybeans, heat treatment has been used to inactivate trypsin inhibitors, and the combination of heating and met bisulfite as a reductant eliminated the trypsin inhibition up to 99.4%. Trypsin inhibitors are among the anti-nutritional factors limiting its use of lentils because they help prevent the action of pancreatic trypsin and chymotrypsin in the gut, causing a range of issues such as complicated digestive processes, poor protein intake, pancreatic expansion, stunted growth, and muscle loss [19]. Heat treatment of vegetable proteins can also enhance their digestion and nutritional properties.…”

Section: Modification Of Vegetable Proteins To Improve Digestibility and Qualitymentioning

confidence: 99%

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Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives

Ahmed¹,

Ali²,

Riaz³

et al. 2022

Vegetable Crops - Health Benefits and Cultivation

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The growing world population demands more production of proteins for healthy growth and prevention of protein-energy malnutrition. The animal proteins are not sufficient to meet the requirement of daily proteins intake. Furthermore, due to limited resources of animal number, land, water, environmental impact, the demand for vegetable proteins and sustainability have been increasing tremendously. This chapter will outline the demand scenarios of vegetable proteins, nutritional aspects, and technological challenges in product development and consumer acceptance. It will summarize the potential of vegetable proteins related to health and existing diseases. The consumption of vegetable proteins, development of product, economic, sustainability, and food safety aspects will be summarized.

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Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

Cited by 34 publications

References 30 publications

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Vegetable Proteins: Nutritional Value, Sustainability, and Future Perspectives

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