Protein Chemistry and Gelation

Kaur, Taranjeet; Pal, Ajay; Kumar, Sunil; Saharan͙, Vinod

doi:10.1007/978-981-19-4796-4_5

Cited by 2 publications

(2 citation statements)

References 134 publications

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“…Proteins offer a range of amino acids that are essential in preserving human health, and, in food technology, they provide some functional properties, e.g., as stabilizing, emulsifying, thickening, gelling, foaming, and binding agents [71][72][73]. Biochemically, proteins' capability to retain their functional traits relies on their intrinsic structure, their shape/configuration, and how they interrelate with food constituents [74].…”

Section: Alternative Proteins and Dietary Shift With A Focus On Biolo...mentioning

confidence: 99%

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Varzakas,

Smaoui

2024

Foods

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The accomplishment of food/nutrition security for all across sustainable food systems (SFS) is tied to the Sustainable Development Goals (SDGs). SFS is connected to all SDGs via the traditional framework of social inclusion, economic development, environmental safety, inclusivity, and the development of sustainable food systems. We suggest that, for the world to achieve sustainable development, a shift to SFS is necessary to guarantee food/nutrition security for all, while operating within planetary boundaries to protect ecosystems and adapt to and mitigate climate change. Therefore, there is a requirement for original approaches that implement systemic and more participatory methods to engage with a wider range of food system stakeholders. However, the lack of skills and tools regarding novel methodologies for food system transformation is a key obstacle to the deployment of such approaches in practice. In the first part of this review, a summary of some challenges that occur in the governance of food system transformation is given. Through a case study of plant-based proteins and their biological and chemical modification as diets shift towards alternative proteins, we demonstrate that resource-efficient food systems and food waste, through system transformation, are useful in understanding both (i) how food system transformation has ensued and (ii) how the required transformation is prohibited. Finally, we discuss the implications of food system transformation in terms of nutrition and sustainable healthy diets, which are needed to achieve changes in food safety systems in the future. The linkage of food and the environment is evident, focusing on nutrition and sustainable healthy diets. This cannot be accomplished without system change and research towards new foods and, more specifically, new proteins such as plant-based ones and their biological and chemical modification.

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Section: Alternative Proteins and Dietary Shift With A Focus On Biolo...mentioning

confidence: 99%

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Varzakas,

Smaoui

2024

Foods

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“…The addition of transglutaminase to the chickpea protein stabilized the emulsion, resulting in an increase in zeta potential by 14% [156] (Table 3). This increase in zeta potential led to an improvement in emulsion stability as the oil droplets covered with chickpea protein had a greater net charge, which was sufficient to counter various attraction forces like van der Waals, hydrophobic, depletion, and stabilized repulsive electrostatic forces between oil droplets [158]. The addition of transglutaminase also resulted in a shift in particle size toward larger particles, i.e., more than 100 µm, due to the aggregated particles, leading to the development of a gel-like structure in the emulsion [159].…”

Section: Enzymatic Crosslinking Using Transglutaminase Enzymementioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

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Protein Chemistry and Gelation

Cited by 2 publications

References 134 publications

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

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