Protein co-precipitates: A review of their preparation and functional properties

Alu’datt, Muhammad H.; Al‐Rabadi, Ghaid J.; Alli, Inteaz; Ereifej, Khalil; Rababah, Taha; Alhamad, Mohammad N.; Torley, Peter

doi:10.1016/j.fbp.2012.11.011

Cited by 25 publications

(11 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Because food products exhibit a multicomponent character, their functionalities should be considered as a result of the interaction of proteins with other constituents, including macroconstituents (lipids and polysaccharides), and microconstituents (phenolic compounds, phytic acid, saponins, etc.) (Alu'datt et al., 2013; Mirmoghtadaie, Shojaee Aliabadi, & Hosseini, 2016; Schwenke, 2001). These properties can be modified during ingredient production (due to change in composition and the use of process conditions) or by ingredient postprocessing (due to the use of process conditions).…”

Section: Vicia Faba: a Potential Protein Source For Human Consumptionmentioning

confidence: 99%

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan

Zanghelini

Zotzel³

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The food industry, along with the consumers, is interested in plant‐based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off‐flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.

show abstract

Section: Vicia Faba: a Potential Protein Source For Human Consumptionmentioning

confidence: 99%

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Sharan

Zanghelini

Zotzel³

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The demand growth of protein coprecipitates product is driven by increasing demand for plant by product proteins with abundant nutrients and high functional properties (Alu'Datt et al., ). Protein coprecipitates is a valuable food ingredient, which could significantly enhance the functional, physicochemical, nutritional properties, and biological activities of the protein compared to single protein component (Haast, Morressey, & Fox, ).…”

Section: Fundamentals Of Bsg Proteinmentioning

confidence: 99%

A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

Wen

Zhang

Duan

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

There is a growing demand in reusing agro-industrial waste to enrich food proteins and develop new protein-related products. Brewer's spent grain (BSG), the byproducts generated from the processing of beer-brewing industry, is rich in abundant protein (26 to 30%) with good physicochemical properties and nutritional benefits. BSG is mainly composed of four proteins including hordein, gluten, globulin, and albumin. The methods for extracting protein from BSG mainly include alkali extraction, ultrasonic-assisted extraction, and organic solvent extraction, among others. However, little researches have described the functional properties of Brewer's spent grain protein (BSGP) and how it can be improved by enzymatic modification. Additionally, BSG protein hydrolysates (BSGPHs) have good bioactivities, mainly including antioxidant, antiinflammatory, and angiotensin-I-converting enzyme inhibitory activities, among others. Based on the above situation, this review provides a comprehensive overview about the isolation, physicochemical features, application of the BSGP. In addition, the functional properties and biological activities of BSGPHs are also emphasized. The purpose of this review is to provide an up-to-date summary of BSGP research, and to broaden the market potential of this emerging protein in food industry. Besides, this review provides a reference to study the use of BSGP or hydrolysates for a variety of purposes in-depth, including pharmaceutical, food, and industrial applications.

show abstract

“…Protein co-precipitates are common protein complexes in mixed protein systems [18]. Co-precipitation can serve as an excellent strategy for mixing tilapia protein and soybean protein.…”

Section: Introductionmentioning

confidence: 99%

Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates

et al. 2019

View full text Add to dashboard Cite

The secondary structure of a protein has been identified to be a crucial indicator that governs its water solubility. Tilapia protein isolate (TPI), soybean protein isolate (SPI), and tilapia-soybean protein co-precipitates (TSPC3:1, TSPC2:1, TSPC1:1, TSPC1:2, and TSPC1:3) were prepared by mixing tilapia meat and soybean meal at different mass ratios. The results demonstrated that the water solubility of TSPCs was significantly greater than that of TPI (p <0.05). The changes in ultraviolet–visible and near-ultraviolet circular dichroism spectra indicated that the local structure of TSPCs was different from that of TPI and SPI. Fourier transform infrared Spectroscopy revealed the co-existence of TPI and SPI structures in TSPCs. The secondary structures of TSPCs were predominantly α-helix and β-sheet. TSPC1:1 was unique compared to the other TSPCs. In addition, there was a good correlation between the water solubility and secondary structure of TSPCs, in which the correlation coefficients of α-helix and β-sheet were −0.964 (p <0.01) and 0.743, respectively. TSPCs displayed lower α-helix contents and higher β-sheet contents compared to TPI, which resulted in a significant increase in their water solubility. Our findings could provide insight into the structure–function relationship of food proteins, thus creating more opportunities to develop innovative applications for mixed proteins.

show abstract

Protein co-precipitates: A review of their preparation and functional properties

Cited by 25 publications

References 38 publications

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

A Mini‐Review on Brewer's Spent Grain Protein: Isolation, Physicochemical Properties, Application of Protein, and Functional Properties of Hydrolysates

Correlation Between the Water Solubility and Secondary Structure of Tilapia-Soybean Protein Co-Precipitates

Contact Info

Product

Resources

About