Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties

Sara, Albe Slabi; Mathé, Christelle; Basselin, Mélody; Fournier, Frantz; Aymes, Arnaud; Bianeis, Marine; Galet, Olivier; Kapel, Romain

doi:10.1016/j.foodhyd.2019.105335

Cited by 21 publications

(7 citation statements)

References 42 publications

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“…Extraction of lentil globulin as well as further separation of the subunits legumin and vicilin from globulin was conducted following the methods reported in our previous study without any modifications . The albumin fraction was purified by a salt-precipitation method with some modifications . In brief, 644.82 g of ammonium sulfate was added into supernatant B (Figure S1) to reach 65% saturation.…”

Section: Methodsmentioning

confidence: 99%

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Chang

Bandillo

et al. 2023

ACS Food Sci. Technol.

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Consumers’ attitudes toward more plant-based components in their diet has greatly driven the exploration of functional plant proteins. The aim of this study was to systematically investigate the structural and functional properties, nutritional and aromatic profiles, and in vitro digestion of protein fractions from the underexploited lentil grain. Albumin (LA), globulin (LG), and its subunits legumin (LL) and vicilin (LV) were fractionated from red lentil flour through alkaline extraction–isoelectric precipitation and/or different salt extractions. LA and LV exhibited unique structural properties (more β-sheet and α-helix structures), higher solubility (almost 100% at pH 7.0), and foaming capacity (>200% at pH 7.0), while LG exhibited better emulsifying properties. LA showed a distinct aromatic profile including high numbers of volatile compounds, especially alcohols, esters, and acids. After in vitro gastric-intestinal digestion, the hydrolysis degree of LA (24.25%) was the lowest, owing to the presence of major antinutritional factors.

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Section: Methodsmentioning

confidence: 99%

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Chang

Bandillo

et al. 2023

ACS Food Sci. Technol.

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Section: Total Pc Content In Pp Extractsmentioning

confidence: 99%

“…This indicated that most PC remain in the aqueous phase during the isoelectric precipitation process. In addition, the acidic extraction resulted in a high yield of sunflower albumins with a low content of PC (0.15 g CAE/100 g), as the acid extraction may prevent PC from oxidation and binding to proteins (Sara et al, 2020). Castel et al (2014) AE/IP method (0.25 g GAE/100 g) was decreased by an acid pretreatment (0.17 g GAE/100 g) or an acid pretreatment combined with ultrafiltration (0.08 g GAE/100 g).…”

Section: Total Pc Content In Pp Extractsmentioning

confidence: 99%

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Yan

Zeng

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health‐promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy‐reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.

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“…Some other new ideas involve using fermentation to assist protein extraction [68] or redesigning the wet fractionation process to be milder [69]. Some authors even suggest to selectively extract the albumin fraction (under acidic conditions) to obtain a functional protein isolate while using the residual proteins for feed [70]. The Flory-Huggins solution theory [71] is often used as a theoretical basis to design better protein extraction methods [16].…”

Section: Plant Protein Fractionationmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

149

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Optimization of sunflower albumin extraction from oleaginous meal and characterization of their structure and properties

Cited by 21 publications

References 42 publications

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Plant Proteins for Future Foods: A Roadmap

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