Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (κ-, ι- and λ-type) carrageenan

Stone, Andrea K.; Cheung, Lamlam; Chang, Chang; Nickerson, Michael T.

doi:10.1016/j.foodres.2013.06.009

Cited by 52 publications

(40 citation statements)

References 39 publications

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“…Using napin with high purity (>90%), Schmidt and group (2010) showed that actually pectin-protein complexes provide high foam stability in contrast to napin alone. Stone et al (2013Stone et al ( , 2014 utilized gum Arabic, and carrageenan (κ, ι, and λ types) to form electrostatic complexes with canola globulin fraction. Although electrostatic complexes of protein-polysaccharides are formed and exhibit reasonable functional behaviour, there hasn't been a significant improvement in solubility, foaming properties or emulsifying properties, however these complexes can be utilized as delivery systems for small molecules such as polyunsaturated fatty acids.…”

Section: Air/water Foamsmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

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-Protein rich meal is a valuable co-product of canola/rapeseed oil extraction. Seed storage proteins that include cruciferin (11S) and napin (2S) dominate the protein complement of canola while oleosins, lipid transfer proteins and other minor proteins of non-storage nature are also found. Although oil-free canola meal contains 36-40% protein on a dry weight basis, non-protein components including fibre, polymeric phenolics, phytates and sinapine, etc. of the seed coat and cellular components make protein less suitable for food use. Separation of canola protein from non-protein components is a technical challenge but necessary to obtain full nutritional and functional potential of protein. Process conditions of raw material and protein preparation are critical of nutritional and functional value of the final protein product. The storage proteins of canola can satisfy many nutritional and functional requirements for food applications. Protein macromolecules of canola also provide functionalities required in applications beyond edible uses; there exists substantial potential as a source of plant protein and a renewable biopolymer. Available information at present is mostly based on the protein products that can be obtained as mixtures of storage protein types and other chemical constituents of the seed; therefore, full potential of canola storage proteins is yet to be revealed.Keywords: Canola / rapeseed storage proteins / cruciferin / napin / protein digestibility / functional properties Résumé -Protéines de canola et de colza : fonctionnalités et nutrition. Les tourteaux riches en protéines repré-sentent un coproduit de valeur de l'extraction de l'huile de canola/colza. Dans la graine, les protéines de stockage, notamment la cruciférine (11S) et la napine (2S), dominent la fraction protéique du canola, mais des oléosines, des protéines de transfert de lipides et d'autres protéines mineures non dédiées au stockage sont également présentes. Bien que le tourteau de canola déshuilé contienne 36-40 % de protéines sur poids sec, la présence de composants non protéiques, dont les fibres, les polymères phénoliques, les phytates, la sinapine, etc. issus de l'enveloppe de la graine et des composants cellulaires rendent les protéines moins appropriées à une utilisation en alimentation humaine. Cette revue présente les connaissances actuelles en termes de valeur nutritionnelle et fonctionnelle des protéines issues des graines de canola. La séparation des protéines de canola des composants non protéiques représente un défi technique mais nécessaire pour libérer totalement le potentiel nutritionnel et fonctionnel de la protéine. Les protéines de stockage de canola peuvent satisfaire un grand nombre d'exigences nutritionnelles et fonctionnelles pour des applications alimentaires. Les macromolécules protéiques de canola offrent également des fonctionnalités requises dans les applications dépassant les seules utilisations alimentaires ; un potentiel important existe en tant que source de protéines végétales et de biopol...

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Section: Air/water Foamsmentioning

confidence: 99%

Canola/rapeseed protein-functionality and nutrition

Wanasundara¹,

McIntosh²,

Perera³

et al. 2016

OCL

136

103

View full text Add to dashboard Cite

show abstract

“…Charge-carrying polysaccharides such as carrageenan and carboxymethylcellulose (CMC) can interact with proteins forming soluble or nonsoluble complexes capable of modifying the aforementioned properties (Vikelouda & Kiosseoglou, 2004;Stone et al, 2013). For anionic polysaccharides like these, the interaction between carboxyl or sulfate ions with the positively charged surface protein groups is expected to take place at pH values between the pKa of the polysaccharide and the isoelectric point of the protein (Tolstoguzov, 1997).…”

Section: Interactions Between Soy Protein From Water-soluble Soy Extrmentioning

confidence: 99%

Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

Spada

Marczak

Tessaro

et al. 2015

Carbohydrate Polymers

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“…As such, pectins with higher local charge densities are more capable of demonstrating complex coacervation with proteins due to their stronger affinity to binding sites relative to pectin with lower local charge densities . However, highly charged polysaccharides favor precipitate formation: for instance, chitosan and carrageenan …”

Section: Factors Affecting Complex Formationmentioning

confidence: 99%

“…This is accompanied by a large entropy change due to counterion release and a positive enthalpy change. 55,56 Within admixtures involving plant proteins and polysaccharides, strong evidence exists that formed complexes involve the electrostatic interaction between a polysaccharide and protein-protein aggregates rather than individual proteins, 18,23,27,28 and that hydrophobic interactions help to stabilize the aggregate structure but are not involved with its formation. 25 Highly charged polysaccharides (e.g., carrageenan) are thought to inhibit the size of protein-protein aggregates in a mixture due to strong electrostatic interactions arising between polysaccharide chains.…”

Section: Introductionmentioning

confidence: 99%

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

2018

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Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.

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Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (κ-, ι- and λ-type) carrageenan

Cited by 52 publications

References 39 publications

Canola/rapeseed protein-functionality and nutrition

Canola/rapeseed protein-functionality and nutrition

Interactions between soy protein from water-soluble soy extract and polysaccharides in solutions with polydextrose

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

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