Production of Canola Protein Materials by Alkaline Extraction, Precipitation, and Membrane Processing

Tzeng, Yew‐Min; Diósady, Levente L.; Rubin, L.J.

doi:10.1111/j.1365-2621.1990.tb01619.x

Cited by 100 publications

(86 citation statements)

References 25 publications

(19 reference statements)

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“…For this reason, the preparation of soya protein isolates and concentrates with reduced phytate contents to avoid Zn deficiencies in human infants has been a goal for decades (53) . As discussed by Erdman (54) , protein concentrates with reduced phytate contents can be prepared by exploiting the capacity of phytate to bind protein, which has been demonstrated in soya (55) and rapeseed (56) , and the fate of phytate following the preparation of soya protein concentrates/isolates has been reviewed (57) . In relation to ternary complexes and protein availability, Champagne et al (58) suggested that the protein moiety of ternary complexes is comprised of either amino acids or small peptides and it then follows that the amount of protein bound in ternary complexes in the small intestine may not be sufficient to compromise amino acid digestibility (9) .…”

Section: Ternary Protein -Phytate Complexesmentioning

confidence: 99%

Protein–phytate interactions in pig and poultry nutrition: a reappraisal

et al. 2012

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Protein–phytate interactions are fundamental to the detrimental impact of phytate on protein/amino acid availability. The inclusion of exogenous phytase in pig and poultry diets degrades phytate to more innocuous esters and attenuates these negative influences. The objective of the present review is to reappraise the underlying mechanisms of these interactions and reassess their implications in pig and poultry nutrition. Protein digestion appears to be impeded by phytate in the following manner. Binary protein–phytate complexes are formed at pH levels less than the isoelectric point of proteins and complexed proteins are refractory to pepsin digestion. Once the protein isoelectric points are exceeded binary complexes dissociate; however, the isoelectric point of proteins in cereal grains may be sufficiently high to permit these complexes to persist in the small intestine. Ternary protein–phytate complexes are formed at pH levels above the isoelectric point of proteins where a cationic bridge links the protein and phytate moieties. The molecular weights of protein and polypeptides in small-intestinal digesta may be sufficient to allow phytate to bind nutritionally important amounts of protein in ternary complexes. Thus binary and ternary complexes may impede protein digestion and amino acid absorption in the small intestine. Alternatively, phytate may interact with protein indirectly.Myo-inositol hexaphosphate possesses six phosphate anionic moieties (HPO42–) that have strong kosmotropic effects and can stabilise proteins by interacting with the surrounding water medium. Phytate increases mucin secretions into the gut, which increases endogenous amino acid flows as the protein component of mucin remains largely undigested. Phytate promotes the transition of Na+into the small-intestinal lumen and this suggests that phytate may interfere with glucose and amino acid absorption by compromising Na+-dependent transport systems and the activity of the Na pump (Na+-K+-ATPase). Starch digestion may be depressed by phytate interacting with proteins that are closely associated with starch in the endosperm of cereal grains. While elucidation is required, the impacts of dietary phytate and exogenous phytase on the site, rate and synchrony of glucose and amino acid intestinal uptakes may be of importance to efficient protein deposition. Somewhat paradoxically, the responses to phytase in the majority of amino acid digestibility assays in pigs and poultry are equivocal. A brief consideration of the probable reasons for these inconclusive outcomes is included in this reappraisal.

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Section: Ternary Protein -Phytate Complexesmentioning

confidence: 99%

Protein–phytate interactions in pig and poultry nutrition: a reappraisal

et al. 2012

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“…Phytic acid, with its highly negatively charged structure, is a very reactive compound and particularly attracts positivelycharged ions such as those of zinc and calcium. Therefore, it is considered as a food antinutrient and its removal during food processing has been considered {14, 15). In addition, PA may also react with charged groups of proteins, either directly or indirectly, via negatively charged groups of proteins mediated by a positively-charged metal ion such as calcium.…”

Section: Phytatesmentioning

confidence: 99%

Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods

Shahidi

1997

ACS Symposium Series

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“…Tras lavarlo, con agua generalmente, y después de una nueva centrifugación, el aislado es secado directamente o previa neutralización. Las proteí-nas que quedan en el sobrenadante pueden ser recuperadas mediante un sistema de filtración por membranas (Figura 1) (Tzeng et al, 1990, Xu et al, 1994a. b) Concentración proteica por ultrafiltración (Chakraborty, 1986).…”

Section: Obtención De Aislados Proteicos De Harina Desengrasada De Olunclassified

Production and uses of protein concentrates and isolates

Vioque¹,

Sánchez‐Vioque²,

Pedroche³

et al. 2001

Grasas y Aceites

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RESUMEN Obtención y aplicaciones de concentrados y aislados protéicos.Se ha realizado una revisión sobre la obtención de concentrados y aislados proteicos vegetales y sus aplicaciones en alimentación humana. Se describen los tres métodos más comunes para la obtención de concentrados proteicos: extracción con agua, con tratamiento térmico o con soluciones hidroalcoholicas. También se describe los métodos más frecuentes de obtención de aislados proteicos, que incluyen en su segunda fase la precipitación isoelectrica de las proteínas o la recuperación mediante ultrafiltración de las mismas. Por último se citan las aplicaciones más importantes de los aislados en alimentación humana, como pueden ser nutricionales o funcionales.PALABRAS-CLAVE: Aislado protéico -Aplicaciones -Concentrado protéico -Obtención. SUMMARY Production and uses of protein concentrates and isolates.A review on the production of protein concentrates and isolates and their use in human foods has been carried out. The three methods usually used in the obtention of protein concentrates are described: extraction with water, with thermic treatment or with hydroalcoholic solutions. Also the most common methods used for the obtention of protein isolates are described, including isoelectric precipitation or protein recovery by ultrafiltration. Applications of protein isolates in human foods, such as nutritionals or functionals, are also described. KEY-WORDS: Production -Protein concentrate -Protein isolate -Uses.La extracción del aceite de las semillas de plantas oleaginosas como soja, colza o girasol, da lugar a la generación de una gran cantidad, del orden de millones de Tn al año, de harina desengrasada. Dicha harina presenta entre sus componentes principales fibra y proteínas (Tabla I).Actualmente esta harina desengrasada es utilizada como un subproducto de bajo valor añadido que es usado fundamentalemente para la alimentación del ganado. Sin embargo, los contenidos en proteí-nas de estos subproductos hacen interesantes el desarrollo de procesos de extracción de las mismas, para su utilización en otras aplicaciones, como en alimentación humana, incrementandose de esta manera el valor añadido de este subproducto.Pero estas proteínas, debido fundamentalmente al proceso de extracción del aceite se encuentran fuertemente desnaturalizadas, por lo cual es necesario el desarrollo de procesos de extracción y mejora de las mismas.En el presente trabajo se hace una revisión de los procesos de extracción de estas proteínas, es decir, la obtención de concentrados y aislados proteicos y el uso y aplicaciones de los mismos.

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Production of Canola Protein Materials by Alkaline Extraction, Precipitation, and Membrane Processing

Cited by 100 publications

References 25 publications

Protein–phytate interactions in pig and poultry nutrition: a reappraisal

Protein–phytate interactions in pig and poultry nutrition: a reappraisal

Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods

Production and uses of protein concentrates and isolates

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