Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Lan, Luo; Cheng, Lirong; Zhang, Ruijia; Yang, Zhi

doi:10.1016/j.foostr.2022.100265

Cited by 37 publications

(29 citation statements)

References 71 publications

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“…In the presence of a reducing agent, most of the 11S globulin dissociated to the acidic and basic subunits. This is consistent with previous studies ( Luo et al, 2022 ; Shen et al, 2021 ; Yang et al, 2022 ). After the Alcalase hydrolysis, major protein bands became progressively faded with the hydrolysis time and meanwhile smaller molecular weight fractions with Mw < 15 kDa are generated.…”

Section: Resultssupporting

confidence: 94%

“…For the control sample, some large protein aggregates can be observed which agrees with previous CLSM studies of heat induced QPI ( Yang et al, 2022 ) and pea protein isolate ( Cheng et al, 2022 ) gels. The presence of aggregates is attributed to the poor solubility of QPI and heat induced denaturation and aggregation of proteins ( Luo et al, 2022 ). In the case of QPH gels, an interconnected protein network structure can be observed, with some large aggregates embedded within gel matrix.…”

Section: Resultsmentioning

confidence: 99%

“…After that, defatting was achieved by mixing the quinoa flour with petroleum ether at a ratio of 1:10 (w/v) under magnetically stirring for 5 h at 20 °C. The defatting process was repeated twice by changing new petroleum ether every 5 h. The similar defatting method has been used in previous studies of quinoa protein extractions ( Luo et al, 2022 ; Shen et al, 2021 ). After drying, the defatted quinoa flour (∼200 g) was dispersed into ∼2 L Milli-Q water containing 500 mM NaCl for 2 h and the pH was adjusted to 8 using 1 M NaOH.…”

Section: Methodsmentioning

confidence: 99%

“…Surface hydrophobicity ( H 0 ) was determined according to Luo et al (2022) with slight modifications. For each QPI sample, dispersions at the concentrations of 12.5, 25, 50, 100, and 200 μg/mL were prepared with 10 mM Tris-HCl buffer at pH 7.0 separately.…”

Section: Methodsmentioning

confidence: 99%

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Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Wang

Cheng

Wang

et al. 2022

Current Research in Food Science

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Wang

Cheng

Wang

et al. 2022

Current Research in Food Science

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“…Quinoa, as a pseudo-cereal crop, is considered important protein crop because of its amino acidic profile, gluten-free, high antioxidant content, bioactive properties, high nutrient content (i.e., Ca, P, B, Fe, K, Mg) and vitamins like B1, B2, B3, B6, and E [116]. Quinoa can also be used as an alternative for vegan diets, including in quinoa-based gels [128,129], quinoa protein isolates [130,131], to produce high-quality protein and low-cost enriched pasta [132], and quinoa protein fortification [133].…”

Section: Source Of Proteins (The Country If Any)mentioning

confidence: 99%

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

et al. 2022

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The Kingdom of Plantae is considered the main source of human food, and includes several edible and medicinal plants, whereas mushrooms belong to the Kingdom of fungi. There are a lot of similar characteristics between mushrooms and higher plants, but there are also many differences among them, especially from the human health point of view. The absences of both chlorophyll content and the ability to form their own food are the main differences between mushrooms and higher plants. The main similar attributes found in both mushrooms and higher plants are represented in their nutritional and medicinal activities. The findings of this review have a number of practical implications. A lot of applications in different fields could be found also for both mushrooms and higher plants, especially in the bioenergy, biorefinery, soil restoration, and pharmaceutical fields, but this study is the first report on a comparative photographic review between them. An implication of the most important findings in this review is that both mushrooms and plants should be taken into account when integrated food and energy are needed. These findings will be of broad use to the scientific and biomedical communities. Further investigation and experimentation into the integration and production of food crops and mushrooms are strongly recommended under different environmental conditions, particularly climate change.

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Microfluidization improved hempseed yogurt's physicochemical and storage properties

Xu,

Fan,

et al. 2023

J Sci Food Agric

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BACKGROUNDPlant‐based yogurts are suffering from the common problems, such as unattractive color, stratified texture state, and rough taste. Therefore, it is urgent to develop a novel processing method to improve the quality and extend the storage life of hempseed yogurt. In this study, hempseed yogurt was microfluidized prior to fermentation. The effects of microfluidization on microstructure, particle size, mechanical properties, sensory acceptability, variations in pH and titratable acidity, lactic acid bacteria (LAB) counts, and stability of hempseed yogurt during 20 d of storage were investigated.RESULTSMicrofluidization contributed to the production of hempseed yogurt due to the better physicochemical properties compared with normal homogenization. Specifically, microfluidization reduced the particle size of hempseed yogurt with a uniform particle distribution, increased water holding capacity (WHC), and improved texture and rheological properties. These advancements resulted in higher sensory scores for the yogurt. Furthermore, during storage, microfluidization effectively inhibited the post‐acidification process of hempseed yogurt, increased LAB counts and storage stability.CONCLUSIONMicrofluidization improved the physicochemical properties and storage stability of hempseed yogurt. Our findings supported the application of microfluidization in hempseed yogurt and provided a new approach to enhance the quality of plant‐based alternatives that meet consumers’ demands for high‐quality food products.This article is protected by copyright. All rights reserved.

show abstract

Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates

Cited by 37 publications

References 71 publications

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

Limited Alcalase hydrolysis improves the thermally-induced gelation of quinoa protein isolate (QPI) dispersions

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

Microfluidization improved hempseed yogurt's physicochemical and storage properties

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