Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

Jarpa‐Parra, Marcela; Bamdad, Fatemeh; Wang, Yixiang; Tian, Zhigang; Temelli, Feral; Han, Jay; Chen, L.

doi:10.1016/j.lwt.2014.02.035

Cited by 156 publications

(96 citation statements)

References 26 publications

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“…Additionally, this may well be due to a possible low net charge near the isoelectric pH of the protein (Lawal, Adebowale, & Adebowale, ). These results for FC and FS corroborates those obtained by Ulloa, Rosas‐Ulloa, and Ulloa‐Rangel () for protein isolate from safflower and Jarpa‐Parra et al () for protein isolate from lentil.…”

Section: Resultssupporting

confidence: 89%

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Dabbour

et al. 2018

J Food Process Engineering

100

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This research aimed at improving the protein extraction process from sunflower meal using the Box‐Behnken design to get the optimal ultrasonic extraction conditions, based on yield of protein and consumed energy. The optimal extraction points were observed at power density (220 W/L), temperature (45 °C) and extraction time (15 min). Under optimum UAE conditions, the measured yield of protein and energy consumed values were 54.26% and 0.13 kW hr, respectively. The observed values for these responses were found to be comparable to the predicted values created by the mathematical models. Functional and physicochemical characteristics of protein isolate were estimated at the optimal points. The protein content, particle size, bulk density and water and oil holding capacities were 934.92 g/kgd.b, 627.6 nm, 0.372 g/mL, 0.985 gwater/gprotein and 2.06 goil/gprotein, respectively. The highest solubility, emulsifying activity (EA) and emulsion stability (ES) were 74.59, 52.45, and 50.45% respectively and were obtained at pH 9.0. Practical applications This study provides significant information on ultrasound energy consumption, yield of protein, physicochemical characteristics and functional properties of the sunflower meal protein isolate to the food systems. Additionally, sunflower protein isolate yielded by dual‐frequency ultrasound is recommended for use in food formulations including salad dressing and meat products.

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Section: Resultssupporting

confidence: 89%

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Dabbour

et al. 2018

J Food Process Engineering

100

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“…The remaining components include 1.1% ± 0.1 β ‐glucan, 2.9% ± 0.1 ash, and less than 0.1% lipids based on established methods (AOAC, ). The faba bean protein extraction efficiency and the protein content in the extract are comparable to those reported for other pulses such as lentil (Jarpa‐Parra et al, ) and two Mediterranean legumes including Lathyrus clymenum and L. Annuus (Pastor‐Cavada, Juan, Pastor, Alaiz, & Vioque, ). Using a similar extraction method, (Karaca et al, ) reported a protein content of 81.9%–87.6% for chickpea, faba bean, lentil, and pea protein extracts.…”

Section: Resultssupporting

confidence: 80%

“…The most abundant amino acids in all samples are glutamine/glutamic acid (10.34/17.58%), asparagine/aspartic acid (11.44/11.84%), and leucine (8.09%–11.74%). Similar to most legume proteins, faba bean protein is poor in sulfur containing amino acids (Jarpa‐Parra et al, ), which was confirmed by low levels of methionine (0.51%–0.81%) and cysteine (0%–1.21%). Faba bean proteins contain higher amounts (40.45%) of hydrophilic amino acids, including glutamine/glutamic acid, asparagine/aspartic acid, lysine, and arginine, compared to 34.13% of hydrophobic residues including alanine, valine, isoleucine, leucine, phenylalanine, and proline (Alsmeyer et al, ).…”

Section: Resultsmentioning

confidence: 88%

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

et al. 2019

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Background and objectives Faba bean proteins isolates did not show sufficient functional properties for food applications due to poor solubility. Enzymatic treatments and ultrafiltration may improve solubility and functional properties of faba bean protein. The aim of the present work was to investigate the effect of different proteases (pepsin, trypsin, flavourzyme® 500 L, neutrase® 0.8 L), hydrolysis time and ultrafiltration technique on the physicochemical and functional characteristics of faba bean protein. Findings The protein solubility increased from 24.4% to 88.8% at pH 7 and 81.0% at pH 5 by pepsin hydrolysis (15 min). Their foaming capacity (FC) increased from 31.2% to 122.2% at pH 5 and 66.7% to 131.2% at pH 7 and the oil holding capacity (OHC) increased from 6.12 to 8.21 g/g by pepsin hydrolysis. Fraction I (Mw > 10 kDa) and II (Mw: 5–10 kDa) obtained after pepsin hydrolysis and ultrafiltration demonstrated further improved foaming and oil holding capacity and much improved emulsifying capacity. Conclusions Enzymatic hydrolysis and ultrafiltration provided a strategy to significantly improve faba bean protein solubility and functional properties. Significance and novelty Faba bean protein hydrolysates and ultrafiltration fractions are good sources of protein with excellent solubility and functionality.

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“…And along with the extension of storage time, the amount of Lactobacillus in soya milk increased, the pH values decreased, leading to protein denaturation, and produce high‐molecular weight subunit (Jarpa‐Parra et al. ).…”

Section: Resultsmentioning

confidence: 99%

The quality changes and microflora analysis of commercial instant soya milk

Liu

et al. 2016

Food Science & Nutrition

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Soya milk can be easily contaminated because of its rich nutritional profile and simple package form, which thus may lead to short shelf life and has been considered as a public health concern. The objective of this study is to investigate the changes of sensory quality, viscosity, pH values, bacteria, and protein denaturation in soya milk samples which were stored for 0, 4, 8, 12, and 24 h at 25 ± 2°C. The results showed that the sensory properties were on the decline along with the storage time. The viscosity value increased from 1.61 Pa.s to 2.50 Pa.s, while the pH value decreased from 6.87 to 6.61. In addition, the number of total bacteria and Lactobacillus increased and the protein in soya milk denatured continually. The 16S rDNA sequence analysis indicated that the main microbial strains were Rummeliibacillus, Acinetobacter, Enterobacter, Phyllanthus, Bergia, Zhihengliuella, and Nesterenkonia. In this study, statistics in producing, packaging, and stocking process of soya milk were given, which provided experience to controlling soya milk.

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Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality

Cited by 156 publications

References 26 publications

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

The quality changes and microflora analysis of commercial instant soya milk

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