Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions

Keuleyan, Eléna; Gélébart, Perrine; Beaumal, Valérie; Kermarrec, Alice; Ribourg-Birault, Lucie; Gall, Sophie Le; Meynier, Anne; Riaublanc, Alain; Berton‐Carabin, Claire C.

doi:10.1016/j.foodhyd.2023.108671

Cited by 13 publications

(9 citation statements)

References 53 publications

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“…Regarding the non-protein components, the soluble fraction of protein isolates contained significantly more lipids than that of the concentrate (Figure ), which is counterintuitive. Lipids are known to hinder protein ingredient production from soybeans and are therefore removed early in the process by defatting, which explains the relatively low level in the soy concentrate. − For soy protein isolates, the higher concentrations may arise from the formation of lipid–protein complexes which could be enhanced by conformational changes of the proteins at high pH. , Keuleyan et al found a higher lipid content in pea protein isolate compared to pea protein concentrate . In the former case, the lipid content was substantially higher than the normal levels in peas, suggesting that isoelectric wet fractionation processes result in an accumulation of endogenous lipids in the final ingredient when no defatting step is included.…”

Section: Resultsmentioning

confidence: 96%

“…The values that we report here are in general higher than those found in the literature. Keuleyan et al reported that ∼50 wt % of the lipids in pea and lupin protein isolates were phospholipids and the other ∼50 wt % neutral lipids, whereas for lupin concentrate the phospholipids accounted for ∼25 wt % . It is good to point out that Keuleyan et al analyzed the whole protein ingredients, whereas the present work focused on the soluble fractions only.…”

Section: Resultsmentioning

confidence: 99%

“…Keuleyan et al reported that ∼50 wt % of the lipids in pea and lupin protein isolates were phospholipids and the other ∼50 wt % neutral lipids, whereas for lupin concentrate the phospholipids accounted for ∼25 wt % . It is good to point out that Keuleyan et al analyzed the whole protein ingredients, whereas the present work focused on the soluble fractions only. This could indicate that the lipids that end up in the soluble fraction are preferentially phospholipids (polar lipids), whereas neutral lipids (triglycerides) are less likely to be extracted.…”

Section: Resultsmentioning

confidence: 99%

“…We concluded that it is highly challenging to ascribe lipid oxidation in emulsions to specific components present as the ingredient composition depends on the crop and cultivar as well as on the fractionation process . Besides proteins, that generally account for 50–80 wt % of the ingredient, plant protein concentrates and isolates still contain substantial amounts of non-protein components such as lipids, phytic acid or polyphenols . Depending on their localization and concentration, these components may affect lipid oxidation by acting as pro- or antioxidants .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Münch,

Stoyanov,

Schroën

et al. 2024

ACS Food Sci. Technol.

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Plant protein ingredients are rich in non-protein components of which the antioxidant and pro-oxidant effects are expected to be considerable. In this paper, commercial soy and pea protein isolates and concentrates were selected by using their soluble fractions to prepare oil-in-water (O/W) emulsions. Emulsions stabilized with soy protein isolates were more prone to lipid oxidation than those with soy protein concentrate or pea protein isolate. Compositional analysis revealed that the soluble fraction of soy protein isolates contained higher concentrations of phenolic compounds and metals (iron and copper) but lower mineral and ash contents than those of soy protein concentrate and pea protein isolate. Correlating the composition to oxidation in emulsions highlighted the significant role of non-protein components, alongside the protein's oxidative state. These findings are relevant for the use of alternative proteins in food formulation, a practice often promoted as sustainable yet that may come with repercussions for oxidative stability.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Münch,

Stoyanov,

Schroën

et al. 2024

ACS Food Sci. Technol.

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“…39 Additionally, protein solubility of pulse protein dispersion can be improved by processing, such as high pressure homogenisation. 11,40 The milk protein, sodium caseinate, presented a relatively high protein solubility of around 88%.…”

Section: Protein Solubility Of the Initial Protein Dispersions And Un...mentioning

confidence: 99%

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

Verkempinck,

Duijsens,

Mukherjee

et al. 2024

Food Funct.

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

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Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.

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Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions

Cited by 13 publications

References 53 publications

Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

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