Physicochemical characterisation of mung bean (Phaseolus aureus) protein isolates

Rahma, E. H.; Dudek, Steffi; Mothes, R.; Görnitz, Eckhard; Schwenke, K. D.

doi:10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co;2-0

Cited by 34 publications

(35 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, some nutritional products require proteins that generate foam; increased form stability could allow for additional uses of the sesame protein (Moure et al, 2006). The presence of phytic acid in SESPC is also important; at certain concentrations phytic acid could affect the functional properties studied in this work (Rahama, Duek, Mothes, Gornitz, & Schwenke, 2000). The simplified process used in the production of SESPC did not affect the functional properties studied.…”

Section: Tablesupporting

confidence: 90%

Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

Cano-Medina

Jiménez‐Islas

Dendooven

et al. 2011

Food Research International

View full text Add to dashboard Cite

Section: Tablesupporting

confidence: 90%

Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

Cano-Medina

Jiménez‐Islas

Dendooven

et al. 2011

Food Research International

View full text Add to dashboard Cite

“…The highest yield was obtained from Mash 1-1 and the lowest yield from PU-19 (Table 1). Previous studies have reported that yield of protein isolates from mung bean flour was 13.0e19.0% (El-Adawy, Rahma, El-Bedawy, & Sobihah, 2000;Rahma, Dudek, Mothes, Gornitz, & Schwenke, 2000). Thus, present findings were comparable with reported values.…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars

Wani

Sogi

Gill

2015

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…The alkali procedure has been popular because of the resulting high protein extraction yield. However, the applied processing conditions lead to irreversible damage of the protein structure, and therefore may result in the reduction of its nutritional and functional quality (Paredes‐López 1991; Lampert‐Szczapa 1996; Egbert 1997; Finot 1997; Rahma et al . 2000; Chew et al .…”

Section: Introductionmentioning

confidence: 99%

INFLUENCE OF DIFFERENT PROCESSING PARAMETERS ON THE ISOLATION OF LUPIN (LUPINUS ANGUSTIFOLIUS L.) PROTEIN ISOLATES: A PRELIMINARY STUDY

Sußmann¹,

Pickardt²,

Schweiggert³

et al. 2011

J Food Process Engineering

View full text Add to dashboard Cite

Protein isolates were prepared from full-fat flakes of Lupinus angustifolius L. (cv Vitabor) by salt-induced extraction followed by precipitation with cold demineralized water. Different process parameters were screened to evaluate their significant influences on the extracted or overall protein yields in lab scale. During the extraction, the factors NaCl concentration, pH value and the ratio of flakes to solvent significantly influenced the protein yields, whereas the extraction time can be neglected in a specific range. During precipitation, the salt concentration, the initial protein concentration, the ratio between extract and water, and finally the sedimentation time had significant effect on the overall protein yield. However, the temperature difference between extract and water as well as the order and speed of addition had no considerable impact on the final protein yield. This study gathered important processing parameters for an efficient protein isolation and their suitable ranges for a subsequent optimization. PRACTICAL APPLICATIONSIn search of viable ways to create more sustainable diets, the application of dietary proteins from plant-based sources would be an appropriate possibility. Plant proteins, in particular protein isolates, will find an introduction into the world's food system as extenders, supplements and replacements of animal proteins. Currently, the major drawback of protein isolate production is its insufficient economical efficiency including cost-efficient processing and low recovery yields. Although some important parameters on protein isolation are well established, systematic studies on overall yield including all relevant processing parameters are still scarce. This study identified significant process parameters on the overall protein yield using lupin seed as an example. These findings are a prerequisite for further optimization to obtain plant protein isolates in an efficient and systematic way. This knowledge will facilitate the implementation of plant protein processing on industrial scale and will ensure appropriate amounts of protein isolates with superior quality. bs_bs_banner Journal of Food Process Engineering

show abstract

Physicochemical characterisation of mung bean (Phaseolus aureus) protein isolates

Cited by 34 publications

References 29 publications

Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates

Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars

INFLUENCE OF DIFFERENT PROCESSING PARAMETERS ON THE ISOLATION OF LUPIN (LUPINUS ANGUSTIFOLIUS L.) PROTEIN ISOLATES: A PRELIMINARY STUDY

Contact Info

Product

Resources

About