Nutritional and Functional Properties of Novel Protein Sources

Karaça, Aslı Can; Nickerson, Michael T.; Caggia, Cinzia; Randazzo, Cinzia Lucia; Balange, Amjad Khansaheb; Carrillo, Celia; Gallego, Marta; Sharifi‐Rad, Javad; Kamiloglu, Senem; Capanoglu, Esra

doi:10.1080/87559129.2022.2067174

Cited by 12 publications

(2 citation statements)

References 193 publications

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“…Albumin and globulin proteins can be present in the grain bran as well as the germ and account for 10% to 30% of total sorghum protein. These protein fractions have been reported to show higher lysine levels than other fractions of sorghum (Tiwari & Srivastava, 2017), with molecular weights ranging between 14 and 80 kDa (Can Karaca et al ., 2022). The fermentation of chemically mutated lines caused an increase in protein digestibility due to changes in the structure of a protein by lactic acid (Taylor & Taylor, 2011).…”

Section: Composition Structure and Health Effects Of Proteins Present...mentioning

confidence: 99%

“…Millet proteins have a low solubility due to their high concentration of hydrophobic amino acids, compaction and presence of cross‐links (Can Karaca et al ., 2022). Moreover, digestive enzyme access is blocked, preventing protein breakdown into free amino acids and small peptides (Fombang et al ., 2005).…”

Section: Protein Modification Functionality Digestibility and Food Pr...mentioning

confidence: 99%

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The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Singh,

Bhadauria

et al. 2023

Int J of Food Sci Tech

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SummaryThe world's growing and sustainable supply of proteins and other healthy food is needed to meet the ever‐increasing demands for human and cattle feed. Research and development in recent decades are directing us towards millets which are climate‐resistant as well as protein, and micronutrient‐rich. Proteins constitute around 7‐11% w/w of millets seeds. Proteins serve critical functions in grain nutritional quality and have an impact on the nutrition accrued to the user and the end‐user. Sorghum, kodo, and finger millets are cultivated in India, USA, Niger, China, Nigeria, and other countries. Sorghum has received more research attention than kodo and finger millet for protein content and structure probably due to higher production volume. This review is a critical analysis of the functionality of proteins from sorghum, kodo, and finger millet and their behavior when influenced by their content, structure, extraction method, presence of starch, as well as changes that occur in these proteins when various modifications are done for possible use in a variety of food products.

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Section: Composition Structure and Health Effects Of Proteins Present...mentioning

confidence: 99%

Section: Protein Modification Functionality Digestibility and Food Pr...mentioning

confidence: 99%

The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Singh,

Bhadauria

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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