Functional and Rheological Properties of Vicia faba L. Protein Isolates

Żmudziński, Daniel; Goik, Urszula; Ptaszek, Paweł

doi:10.3390/biom11020178

Cited by 13 publications

(7 citation statements)

References 54 publications

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“…This was due to the fact that the protein samples were analysed at above their isoelectric points. FP-D exhibited a relatively high ζ-potential value (-31.46 mV), which was within the reported range (-28 to −34 mV) in the literature ( Vogelsang-O’Dwyer et al, 2020 , Żmudziński et al, 2021 , Keivaninahr et al, 2021 ). FP-WW and FP-WD showed similar ζ-potential values.…”

Section: Resultssupporting

confidence: 87%

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Kamani,

Liu,

Fitzsimons

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 87%

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Kamani,

Liu,

Fitzsimons

et al. 2024

Food Chemistry: X

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“…As pH dropped, the absolute zeta potential of FPI declined to zero at an isoelectric pH of 4.2 (Kaushik et al., 2016 ). Zeta potentials of Vicia faba L. protein isolates (85.5%) were found at −20.86, −28.73, and −34.03 at pH 5.0, 6.8, and 8.0, respectively (Żmudziński et al., 2021 ). The zeta potential of ginkgo seed protein isolate was the highest at pH 10–11, while the lowest zeta potential was obtained at pH 2 (Zhang et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

Ozgolet,

Cakmak,

Bozkurt

et al. 2024

Food Science & Nutrition

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In the current study, optimization of milk thistle protein extraction parameters was carried out in terms of purity and yield. In addition, the characterization of proteins isolated from milk thistle seeds was conducted. The optimal conditions for achieving the highest purity of protein (MTP) from milk thistle seeds were identified as extraction pH 9.47, temperature 30°C, and extraction time 180 min. Conversely, optimal values for overall protein yield (MTY) were determined at extraction pH 12, temperature 50°C, and extraction time 167 min. The proteins obtained under these two sets of conditions (MTP and MTY) demonstrated comparable oil absorption capacity (OAC), foaming, and emulsifying capabilities, as well as stability, aligning with findings from previous studies on seed protein. Both proteins had the highest protein solubilities at pH 11. Both proteins’ zeta potentials were closest to zero at pH 4, demonstrating their closeness to the isoelectric point. MTP and MTY had poorer antioxidant capabilities than the other protein isolates/concentrates. MTP and MTY contain high β sheet concentrations that might enhance thermal stability and lower the digestibility of proteins. In conclusion, the protein extraction process demonstrated a high potential for achieving both substantial yield and remarkable purity with some decent technological and functional properties, thus holding promise for various applications in diverse fields.

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“…The best fit was determined through the highest value of R 2 . The Marquardt–Levenberg minimization procedure was used for the estimation of the parameters of the selected model [ 48 ]. Target function was formulated as:

…”

Section: Methodsmentioning

confidence: 99%

Rheological Properties of Industrial Hot Trub

Stachnik¹,

Sterczyńska²,

Smarzewska³

et al. 2021

Materials

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The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts’ extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub’s rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel–Bulkley model had the best fit to the experimental data.

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Functional and Rheological Properties of Vicia faba L. Protein Isolates

Cited by 13 publications

References 54 publications

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates

Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics

Rheological Properties of Industrial Hot Trub

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