Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure

Vogelsang-O’Dwyer, Martin; Sahin, Aylin W.; Zannini, Emanuele; Arendt, Elke K.

doi:10.1002/jsfa.11230

Cited by 30 publications

(11 citation statements)

References 41 publications

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“…Pulse proteins such as lentil, lupin, pea, and chickpea have been shown to be useful emulsifiers for various applications, including milk alternatives and salad dressings [24,71,72]; however, enzymatic hydrolysis could potentially be a useful tool to modify emulsifying properties where improvement is required. By decreasing molecular weight and exposing hydrophobic regions, controlled hydrolysis can potentially deliver an improved ability to form and stabilise emulsions [27].…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Vogelsang-O’Dwyer

Sahin

Arendt

et al. 2022

Foods

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Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for various applications. Consequently, enzymatic hydrolysis can be employed as a means of improving functional properties such as solubility, emulsifying, foaming, and gelling properties. This review aims to examine the current literature regarding modification of these properties with enzymatic hydrolysis. The effects of enzymatic hydrolysis on the functionality of pulse proteins generally varies considerably based on the enzyme, substrate, processing steps such as heat treatment, degree of hydrolysis, and pH. Differences in protease specificity as well as protein structure allow for a wide variety of peptide mixtures to be generated, with varying hydrophobic and electrostatic properties. Typically, the most significant improvements are seen when the original protein ingredient has poor initial functionality. Solubility is usually improved in the mildly acidic range, which may also correspond with improved foaming and emulsifying properties. More work should be carried out on the potential of enzymatic hydrolysis to modify gelation properties of pulse proteins, as the literature is currently lacking. Overall, careful selection of proteases and control of hydrolysis will be necessary to maximize the potential of enzymatic hydrolysis as a tool to improve pulse protein functionality and broaden the range of potential applications.

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Section: Emulsifying Propertiesmentioning

confidence: 99%

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Vogelsang-O’Dwyer

Sahin

Arendt

et al. 2022

Foods

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“…The matrix, an emulsion containing lentil protein isolate has a carbon footprint four times smaller than that of whey protein [ 6 ], and has been previously shown to form yogurt-like gels upon acidification by fermentation with commercial starter cultures [ 7 ]. Commercial plant-based dairy alternatives are often low in protein [ 8 , 9 ]; using plant protein isolates instead of whole plant extracts allows for controlled protein contents that can be equal to or even higher than that of dairy products [ 10 ]. According to Codex Alimentarius Standard 243–2003 [ 11 ], yogurt is defined as milk fermented with a combination of Lactobacillus delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 99%

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

Boeck

Ispiryan

Hoehnel

et al. 2022

Foods

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A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.

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“…Several commercial pulse protein ingredients and a fababean protein‐rich ingredient obtained by dry fractionation were shown to contain comparable GOS levels such as native pulses (∼5%−11%) (Ispiryan et al., 2020; Vogelsang‐O'Dwyer, Petersen, et al., 2020). Pulse protein ingredients with low FODMAP contents could serve as base ingredients in dairy alternative products, as it was recently shown for milk alternatives based on lupin protein isolates (Vogelsang‐O'Dwyer et al., 2021). Among the commercial LF products, two soy protein‐based milk alternatives and a pea protein ingredient were available (Figures 3 and 4).…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 97%

“…(2020), [6] Vogelsang‐O'Dwyer et al. (2021), [7] El‐Adawy (2002), [8] Gélinas et al. (2016), [9] Han and Baik (2006), [10] Ispiryan et al.…”

Section: Strategies To Produce Low Fodmap Products and Their Current ...mentioning

confidence: 99%

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

Ispiryan

Zannini

Arendt

2022

Comp Rev Food Sci Food Safe

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A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole‐grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the “low FODMAP diet”) has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)‐technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional products with a low FODMAP claim (total ∼800 products) used any of the targeted FODMAP reduction techniques. The global market is currently dominated by gluten‐free products, which are naturally low in FODMAPs and characterized by inferior sensory attributes.

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Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure

Cited by 30 publications

References 41 publications

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties

Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics

FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective

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