Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

“…Thermal processing is the most important treatment employed to enhance nutritional properties and functionality of proteins from pulses (Alfaro-Diaz et al, 2021;Sahni et al, 2020). Some heat- 3.2 | Bioactive compounds of raw and processed pulses…”

Soluble protein isolate from brewing by‐product (trub) using the Box‐Behnken design

“…Isoelectric point determination in the pH 2-12 range, (b) isoelectric point determination in the pH 3.5-4 range, and (c) solubility profile determination in the pH 2-12 range first, the protein content was higher, demonstrating that higher protein content are associated with the smaller yield extraction. Protein isolates from alfalfa seeds presented lower yield values (16.76 and 15.29%)(Sahni et al, 2020), but protein content of 94.13% and 96.77%, respectively. Maximum yield obtained in the protein extraction optimization from primrose oil processing by-products was 26.4% with 86.1% of protein content…”

“…Trub protein isolate showed high antioxidant capacity by ABTS and DPPH assays, 186.07 and 63.03 TEAC µmol/100 g, respectively (Table3). The Alfafa protein isolate, another plant-based protein, also showed high values from processed and unprocessed seeds, 202.07 and 164.34 TEAC μmol/100 g (respectively) for the ABTS assay; and 141.78 and 132.93 TEAC µmol/100 g (respectively) for the DPPH assay(Sahni et al, 2020). The greater antioxidant capacity obtained by the ABTS method in relation to the DPPH method can be explained by the differing reaction mechanisms of these methods.…”

“…

Novel sources of vegetable proteins are under study in the quest for global food and nutritional security (El Bilali et al, 2019), to address the fact that in 2050, world demand for food may increase by up to 50% due to population growth (Food and Agriculture Organization of the United Nations [FAO], 2017). Vegetable proteins are expected to show rapid market growth, as they can meet various consumer demands involving religious issues, dietary constraints, and restrictions related to products of animal origin (Hadnadev et al, 2018).Nonconventional legumes, such as alfalfa, have been studied as new protein sources due to greater resistance to adversities, such as pests and diseases (Bhat & Karim, 2009), besides their high protein content, these plants have bioactive constituents, such as polyphenols (Sahni et al, 2020). Besides that, food processing by-products have also been studied as new protein sources, its reuse adds value to something that would be discarded or only destined to animal feed.

…”

“…Nonconventional legumes, such as alfalfa, have been studied as new protein sources due to greater resistance to adversities, such as pests and diseases (Bhat & Karim, 2009), besides their high protein content, these plants have bioactive constituents, such as polyphenols (Sahni et al, 2020). Besides that, food processing by-products have also been studied as new protein sources, its reuse adds value to something that would be discarded or only destined to animal feed.…”