Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

Joshi, Matina; Adhikari, Benu; Aldred, Peter; Panozzo, Joe; Kasapis, Stefan

doi:10.1016/j.foodchem.2011.05.131

Cited by 192 publications

(130 citation statements)

References 25 publications

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“…Much research has been done on protein isolation of cereals, legumes, algae, seeds and their byproducts, assessing functional, chemical, physical, thermal and structural properties (Bandyopadhyay et al, 2008;Joshi et al, 2011;Kumar et al, 2014;Hojilla-Evangelista et al, 2014;Zhang et al, 2012). Bandyopadhyay et al (2008) studied the functional properties of concentrated and hydrolyzed proteins of DRB.…”

Section: Introductionmentioning

confidence: 99%

Protein concentrates from defatted rice bran: preparation and characterization

Piotrowicz

Salas-Mellado

2017

Food Sci. Technol

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The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted.

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Section: Introductionmentioning

confidence: 99%

Protein concentrates from defatted rice bran: preparation and characterization

Piotrowicz

Salas-Mellado

2017

Food Sci. Technol

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“…Rheological properties: Rheological studies were done using dynamic rheometer (MCR 52, Anton paar, Austria) according to Joshi et al (2011). Briefly, 25% w/v dispersions of the CPI were made in phosphate buffer, pH 7.0 and tested using parallel plate geometry (50 mm diameter) with a gap of 0.5 mm between the plates.…”

Section: Solubilitymentioning

confidence: 99%

“…Least Gelation Concentration (LGC) was determined using CPI dispersions of 6 to16% (w/v) in 2% increment levels in phosphate buffer at pH 7.0 (Joshi et al, 2011).…”

Section: Solubilitymentioning

confidence: 99%

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Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Rudra

Sethi

Jha

et al. 2016

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Cowpea protein isolate (CPI) was extracted through salt assisted extraction technique and dehydrated by freeze drying, spray drying and vacuum drying. The effect of dehydration technique for preparation of cowpea protein isolate powder on the nutritive and functional properties was investigated. The x-ray crystallography, phase transition analysis and surface morphology established the variation in the agglomerates and nature of the particles formed upon dehydration. Freezedried and spray dried powders displayed least gelation capacity at 8% compared to 12% for vacuum dried isolates besides higher gel strength. The crossover point of storage and loss modulus for freeze-dried CPI was observed much earlier than for the spray and vacuum dried CPI. The emulsion capacity and creaming stability indices for freeze dried CPI were higher. Vacuum dried samples however showed highest emulsion activity index (94.88 m 2 /g) and good foaming ability (88.89%). Thus depending on the functional attribute intended for end-use, the most economic drying method can be considered as reasonable option for converting the protein isolates into powders.

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“…This might be due to the high temperature introduced during the spray-drying process, which has caused denaturation on certain proteins to be available in the sample. Joshi et al (2011) has mentioned that different drying methods have different capabilities of denatur ing proteins by modifying the protein structures. Figure 1, which is a SDS-PAGE image, showed the application of Gelfree fraction system able to separate proteins in the C. striatus samples.…”

Section: Total Protein Concentrationmentioning

confidence: 99%

Proteomic Profiling of Freeze- and Spray-Dried Water Extracts of Snakehead Fish (Channa striatus): In Search of Biomolecules for Wound Healing Properties

Kwan¹,

Baie²,

Mohammed³

et al. 2015

S. Asian J. Life Sci.

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| Channa striatus is a carnivorous freshwater fish that is commonly consumed among Malaysians. The fish is known to contain compound(s) that can accelerate the wound healing process in humans, but the attributes of these compound(s) are yet to be clarified. In the current study, we have performed a thorough proteomic profiling of spray -dried and freeze-dried C. striatus water extracts using high-sensitivity liquid chromatography tandem mass spectrometry. Other than the analysis of whole sample, both samples were also fractionated in order to maximise protein detection. About 137 and 194 proteins were identified in spray dried and freeze dried samples, respectively. Actin, myosin, tropomyosin, calcium ion-related protein and collagen are among the proteins that have been identified, and which are suspected to be involved in the wound healing process. A high number of uncharacterised proteins were also detected, which suggested that there are still many fish proteins with unknown functions in C. striatus. In the future, the identified proteins can be isolated and further studies are required for a better understanding on the wound healing property of C. striatus.

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Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

Cited by 192 publications

References 25 publications

Protein concentrates from defatted rice bran: preparation and characterization

Protein concentrates from defatted rice bran: preparation and characterization

Physico-chemical and functional properties of cowpea protein isolate as affected by the dehydration technique

Proteomic Profiling of Freeze- and Spray-Dried Water Extracts of Snakehead Fish (Channa striatus): In Search of Biomolecules for Wound Healing Properties

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