Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein

Yancheshmeh, Behdad Shokrollahi; Marvdashti, Leila Monjazeb; Emadi, Alireza; Abdolshahi, Anna; Ebrahimi, Alireza; Shariatifar, Nabi

doi:10.1007/s12161-021-02185-z

Cited by 3 publications

(4 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our results are similar with values reported by Yancheshmeh et al . (2022)) for foaming capacity and stability for Vicia villosa seed proteins and followed the same trend with protein solubility. It is clearly understood that the protein–water interactions increase with PS and unfolded protein structure can entrap more air droplets.…”

Section: Resultssupporting

confidence: 53%

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Bosco

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Worldwide, the development of next-generation plant protein-based meat analogues has gained popularity because of plant proteins' reliable, sustainable, functional and nutritional benefits. In this work, we study the functional properties of green gram (GG), horse gram (HG) and cowpea protein concentrates (CPPCs) obtained using the alkaline/isoelectric precipitation method and developed the conventional and plant-based deep-fried meatballs. The results indicated that all protein concentrates exhibited superior functional properties. All protein concentrates exhibited a typical U-shaped solubility curve from pH 2 to 9. Emulsification, foaming and gelling properties were found to correlate well with the protein solubility (PS) profile. The least gelation capacity for GGPC was 15%, while HGPC and CPPC required 20% protein to form a gel. Water absorption capacity (WAC), emulsification properties were significantly different for all protein concentrates, but not oil absorption, foaming and protein solubility. A plant-based deepfried meatball formulated using the ratio of 20:20:20 for GGPC: HGPC: CPPC was found to be closely related to the conventional meatballs in terms of taste, flavour and colour. The oil absorbed in plantbased deep-fried meatballs was ~4% lower than in conventional deep-fried meatballs. This research allowed a more in-depth understanding of the functional characterisation of pulse protein concentrates (PPCs) obtained by alkaline-isoelectric precipitation and their potential use in developing plant proteinbased meatball analogues. In conclusion, Indian pulses could potentially offer sustainable options for plant protein-based meat formulations.

show abstract

Section: Resultssupporting

confidence: 53%

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Bosco

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In other studies, the T d were 86.23 °C, 82.13 °C and 79.56 °C for mung bean, black bean and bomber ground nut protein powders, respectively. These variations in protein denaturation temperatures were due to processing methods, source of protein, thermal stability and heating rates (Campbell et al ., 2016; Garg et al ., 2020; Trigui et al ., 2021; Yancheshmeh et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…It implies that HGPC has greater thermal stability than GGPC and CPPC. The onset temperatures (T o ) ranged from 33.33 AE 7.02 °C to Table1FTIR spectra wavelengths and their respective functional groups in pulse flours, protein concentrates and developed meat analoguesCampbell et al, 2016; Garg et al, 2020;Trigui et al, 2021;Yancheshmeh et al, 2022).…”

mentioning

confidence: 99%

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Penchalaraju,

Poshadri,

Swaroopa

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryThe current study was designed to supersede the meat protein with pulse based proteins and to determine the suitability of the processing method for commercialization of plant protein meat analogues. The pulse protein concentrates (PPCs) were extracted from green gram, horse gram and cowpea using alkaline/isoelectric precipitation method. The pulse protein concentrates were subjected for physicochemical, morphological, GC‐MS and thermal analysis. The PPCs of green‐gram to horse‐gram to cowpea were used in the ratio of (20:20:20) T1, (30:15:15) T2 and (15:20:15) T3 to prepare deep‐fried meatballs. All the pulse protein concentrates exhibited collapsed and wrinkled surface. The horse gram protein concentrates exhibited the highest denaturation temperature (Td C°) 89.50 ± 2.57, and enthalpy (ΔH (J/g)) (287.73 ± 9.64) iterating better thermal stability compared to other samples. FTIR spectra indicated the presence of O‐H stretching wide bands for mutton deep fried meatballs (3321.22 cm‐1), plant‐based deep fried meatballs (3288.28 cm‐1) whereas, pulse protein concentrates in the region of (3275 cm‐1 to 3278 cm‐1). Two C‐H bands and the main secondary structural components such as α‐helix, β‐sheet, β‐turn, random coil of pulse protein concentrates were observed in the region of 1600 ‐1700 cm‐1. Amide N‐H bending (1400 – 1500 cm‐1) and the C‐O stretching bands (1000 – 1300 cm‐1) were observed for all the samples. The plant‐based deep‐fried meatball formulated at the ratio of 20:20:20 (T1) was closely related to the mutton deep‐fried meatballs in terms of organoleptic properties (color, texture, juiciness and overall acceptability), color properties (L* and b*) and textural properties such as hardness, adhesiveness, and cohesiveness. These findings will open new research horizons in this area and pave the way for the commercialization of meat substitutes, which will reduce the environmental impact and carbon footprint.

show abstract

“…SPI was prepared from defatted soybean flour based on Yancheshmeh et al (2022) with slight modifications. In brief, 50-g defatted flour was stirred at 25°C for 1 h at pH 9.5, and then centrifuged at 5000× g for 20 min.…”

Section: Preparation Of Soy Protein Isolate (Spi)mentioning

confidence: 99%

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase

Yanchemeh

Varidi

Razavi

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl2 and transglutaminase. Food Science & Nutrition, https://doi.org/10.1002/fsn3.3158. The above article, published online on December 8, 2022 in Wiley Online Library (https://wileyonlinelibrary.com), has been retracted by agreement between the journal Editor in Chief Y. Martin Lo, and Wiley Periodicals LLC. The retraction has been agreed upon due to an error in which the incorrect version of the article was published.

show abstract

Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein

Cited by 3 publications

References 56 publications

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase

Contact Info

Product

Resources

About

Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein

Cited by 3 publications

References 56 publications

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Leveraging Indian pulse proteins for plant‐based mock meat III: physicochemical characterisation, FTIR spectra and texture profile analysis of meat analogues

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl2 and transglutaminase

Contact Info

Product

Resources

About

Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl₂ and transglutaminase