Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

“…The IEP protein isolates from flaxseed meal (7.97 g/g) also showed similar OAC with the hazelnut meal protein isolates (Krause, Schultz, & Dudek, 2002). However, it is worth to note that the OACs of isolated hazelnut meal proteins were 4e8 fold higher than those of wheat protein isolate (1.73 g/g reported by Ahmedna, Prinyawiwatkul, and Rao (1999)), and those of commercial whey (1.59 g/g) and soy (1.16 g/g) protein isolates reported by Aydemir and Yemenicioglu (2013).…”

“…Although the isolated hazelnut meal proteins showed poor WACs, their OACs are 1.3e2.5 fold higher than those of protein extracts obtained from flours of hazelnuts (90% protein), almonds (93% protein), pistachios (80% protein) and peanuts (80e82.5% protein) obtained by alkaline extraction and dialysis . The OACs of isolated hazelnut meal proteins were also comparable with those of non-GMO soy protein isolate (OAC: 8.23 g/g) and those of protein isolates from various red and green lentil cultivars (average OAC for 6 cultivars: 8.62 g/g) obtained with the same extraction and purification method (IEP) applied for HPI (Aydemir & Yemenicioglu, 2013). The IEP protein isolates from flaxseed meal (7.97 g/g) also showed similar OAC with the hazelnut meal protein isolates (Krause, Schultz, & Dudek, 2002).…”

“…Due to differences in emulsion formation conditions (type of oil, protein concentration and speed of homogenization), and in units and indices used in expression of emulsification properties, it is hard to compare the present results with those in most of the literature. However, it is worth to report that the EA and ES determined for the isolated hazelnut protein were comparable with those of commercial soy protein isolate and commercial whey protein isolate tested at the same conditions (Aydemir & Yemenicioglu, 2013).…”

“…Water (WAC) and oil absorption capacity (OAC), emulsifying activity (EA) and emulsion stability (ES), foaming activity (FA) and foam stability (FS) of protein extracts were determined exactly as described in Aydemir and Yemenicioglu (2013). The gel formation capacity of proteins was determined according to the method given by Aydemir and Yemenicioglu (2013) with slight modifications.…”

“…The gel formation capacity of proteins was determined according to the method given by Aydemir and Yemenicioglu (2013) with slight modifications. The slight modifications include the concentrations of protein extracts which were between 1 and 20% (w/v) in the current study.…”