Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein

Ma, Yigang; Zhang, Jian; He, Jinmeng; Ye, Xu; Guo, Xia

doi:10.1016/j.foodres.2023.112986

Cited by 24 publications

(4 citation statements)

References 59 publications

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“…The sulfhydryl group is susceptible to oxidative modification and it has an important contribution to protein functionality [ 22 ]. Oxidation of the sulfhydryl group may therefore affect the protein functionality.…”

Section: Resultsmentioning

confidence: 99%

“…The carbonyl content increased with an increasing irradiation dose, but the control group was higher than groups of 5-15 kGy (Figure 1B). The sulfhydryl group is susceptible to oxidative modification and it has an imp contribution to protein functionality [22]. Oxidation of the sulfhydryl group may the affect the protein functionality.…”

Section: The Effect Of Ebi On the Amino Acid Residues Of Cpcmentioning

confidence: 99%

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Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

Zhang,

Kong,

et al. 2023

Molecules

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Irradiation can be used for the preservation of chickpea protein as it can destroy microorganisms, bacteria, virus, or insects that might be present. However, irradiation may provoke oxidative stress, and therefore modify the functionality and nutritional value of chickpea protein. In order to study the effects of irradiation on the physicochemical properties and digestion behaviour of chickpea protein, chickpea protein concentrate (CPC) was treated with electron beam irradiation (EBI) at doses of 5, 10, 15, and 20 kGy. After irradiation, protein solubility first increased at 10 kGy and 15 kGy, and then decreased at the higher dose of 20 kGy. This was supported by SDS-PAGE, where the intensity of major protein bands first increased and then decreased. Increased doses of EBI generally led to greater oxidative modification of proteins in CPC, indicated by reduced sulfhydryls and increased carbonyls. In addition, the protein structure was modified by EBI as shown by Fourier transform infrared spectroscopy analysis, where α-helix generally decreased, and β-sheet increased. Although the protein digestibility was not significantly affected by EBI, the peptidomic analysis of the digests revealed significant differences among CPC irradiated with varying doses. A total of 337 peptides were identified from CPC irradiated with 0 kGy, 10 kGy, and 20 kGy, with 18 overlapping peptides and 60, 29, and 40 peptides specific to the groups of 0, 10, and 20 kGy respectively. Theoretical calculation showed that the distribution of peptide length, hydrophobicity, net charge, and C-terminal residues were affected by irradiation. The 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity showed a marginal decrease with an increasing dose of irradiation. In conclusion, EBI led to oxidative modification and structural changes in chickpea protein, which subsequently affected the physicochemical properties of peptides obtained from in-vitro digestion of CPC, despite similar digestibility.

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Section: Resultsmentioning

confidence: 99%

Section: The Effect Of Ebi On the Amino Acid Residues Of Cpcmentioning

confidence: 99%

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

Zhang,

Kong,

et al. 2023

Molecules

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“…It is important to highlight that the impact of high-pressure processing (HPP) on the functional properties of proteins displays variability dependent on the particular attributes inherent to the plant-based protein being examined [119]. In a study by Ma et al [120], varying The ultrasonication treatment (300 W for 20 min) increased the gelling properties of chickpeas protein by 157.8% as compared to native protein [80]. The formation of a gel-like structure in a protein solution occurs due to the interaction between attractive and repulsive forces between protein molecules during heating [107].…”

Section: High-pressure Treatment (Hp)mentioning

confidence: 99%

“…It is important to highlight that the impact of high-pressure processing (HPP) on the functional properties of proteins displays variability dependent on the particular attributes inherent to the plantbased protein being examined [119]. In a study by Ma et al [120], varying homogenization pressures and cycles were applied to chickpea protein. This process enhanced surface hydrophobicity, decreased sulfhydryl content, and reduced particle size while maintaining molecular weight.…”

Section: High-pressure Treatment (Hp)mentioning

confidence: 99%

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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A novel multiple plant‐based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis

Wang,

Zhang,

Wang

et al. 2024

Food Science & Nutrition

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Plant‐based milk alternatives are sustainable, hypoallergenic, and nutrient‐rich, but challenges related to their lower bioavailability compared with animal‐based milk still exist. In this study, we developed a multiple plant‐based milk alternative using germinated soybeans and fermented cereals, and compared the protein digestible behaviors with commercial soy and bovine milk via in vitro gastrointestinal digestion. The multiple plant‐based milk alternative possessed a higher level of essential amino acids and amino acid scores than the soy milk and a smaller percentage of low‐molecular‐weight peptides than the bovine milk. It displayed better protein‐digestible responses with no apparent gastric coagulation. Moreover, the relatively larger particles in the multiple plant‐based milk alternative had few effects on protein digestibility, with the highest proteolytic degree and a better free amino acid profile. The findings suggest that the multiple plant‐based milk alternative presents higher protein digestibility behavior, and it could be a promising industrial plant‐based product.

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Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein

Cited by 24 publications

References 59 publications

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

Electron Beam Irradiation Alters the Physicochemical Properties of Chickpea Proteins and the Peptidomic Profile of Its Digest

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

A novel multiple plant‐based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis

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