Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile

Fang, Baochen; Gu, Zixuan; Ohm, Jae‐Bom; Chen, Bingcan; Rao, Jiajia

doi:10.1016/j.foodhyd.2022.108158

Cited by 27 publications

(15 citation statements)

References 43 publications

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“…A significant number of VOCs found among protein ingredients from different plant materials likely have origins grounded in oxidation (Table 2). Wu et al (2011), Murat et al (2012), Tripathi et al (2014, Lasekan and Yap (2018), Xu et al (2019Xu et al ( , 2020, Lan et al (2020), Shen, Gao, Xu, Ohm, et al (2020, Shen et al (2021), Fang, Chang, et al (2023), Fang, Gu, et al (2023, Guldiken et al (2021), Liu et al (2023); http://www.thegoodscentscompany.com/.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…Furthermore, the compound (E,E)-3,5-octadien-2-one also was identified as a hay-like odorant in a pea protein isolate (Murat et al, 2013). Source: F = Flaxseed (Lan et al, 2020); H = Hempseed (Fang, Chang, et al, 2023;Fang, Gu, et al, 2023;Shen, Gao, Xu, Ohm, et al, 2020;Shen et al, 2021); L = Lentil (Guldiken et al, 2021); P = Pea (Liu et al, 2023;Murat et al, 2012Murat et al, , 2013Xu et al, 2019Xu et al, , 2020; S = Soybean (Chen, 2015;Wu et al, 2011).…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

“…The technique further allows for determining relevancy of the separated VOCs because not all the isolated volatiles have an odor or are at too low a concentration that the panelists cannot identify the compound. For example, 5‐methyl‐3‐hexanol is detectable via MS but is not detected by olfaction (Fang, Chang, et al, 2023; Fang, Gu, et al, 2023) because this compound is not aroma active, that is, does not produce a recognizable odor. In contrast, a compound such as pyrrole produces a nutty aroma but is in sufficiently low concentration that it may not be detectable in pea protein by olfaction (Xu et al, 2020).…”

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

“… Source : Jakobsen et al (1998), Wu et al (2011), Murat et al (2012, 2013), Tripathi et al (2014), Lasekan and Yap (2018), Xu et al (2019, 2020), Lan et al (2020), Shen, Gao, Xu, Ohm, et al (2020), Shen, Gao, Xu, Rao, et al (2020), Shen et al (2021), Fang, Chang, et al (2023), Fang, Gu, et al (2023), Guldiken et al (2021), Liu et al (2023); http://www.thegoodscentscompany.com/. …”

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

“… Source : F = Flaxseed (Lan et al, 2020); H = Hempseed (Fang, Chang, et al, 2023; Fang, Gu, et al, 2023; Shen, Gao, Xu, Ohm, et al, 2020; Shen, Gao, Xu, Rao, et al, et al, 2020; Shen et al, 2021); L = Lentil (Guldiken et al, 2021); P = Pea (Liu et al, 2023; Murat et al, 2012, 2013; Xu et al, 2019, 2020); S = Soybean (Chen, 2015; Wu et al, 2011). …”

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

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Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Many plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.

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Section: Volatile Organic Compoundsmentioning

confidence: 99%

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

Section: Compounds Contributing Off Flavors To Protein Ingredientmentioning

confidence: 99%

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Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Vatansever,

Chen,

Hall

2024

Sustainable Food Proteins

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Optimization of emulsion properties of chickpea protein and its application in food

Xu,

McClements,

et al. 2024

J Americ Oil Chem Soc

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As a leguminous plant, chickpea has been widely concerned by researchers because of its high yield, low production cost, and high protein content. Compared with soy protein, chickpea protein has lower allergenicity, better solubility, and foaming properties. Therefore, chickpea protein is considered a good alternative to animal protein. Currently, chickpea protein is used in products made from flour, such as cookies, breads, and noodles. Chickpea protein emulsion also has many potential applications in food, such as delaying lipid oxidation, transporting nutrients, and serving as a substitute for animal fat. However, the physical, chemical stability and biological activity of chickpea protein emulsion are easily affected by many factors, including salt ionic strength, pH, temperature, and so forth in food processing. In order to better apply chickpea protein emulsions to more real food substrates, it is necessary and meaningful to study the factors that affect the characteristics of the emulsion. The properties of chickpea protein emulsion can be improved by pretreatment of chickpea protein, including pH adjustment, cross‐linking by glutaminase, hydrolysis of by protein hydrolase, formation of complex with glycosides or polysaccharides and acetylation modification. In the future, the optimized and stable chickpea protein emulsion will be more widely used in the food field.

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Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties

Oroumei,

Rezaei,

Chodar Moghadas

2024

Food Science & Nutrition

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This research was carried out to optimize the extraction process of proteins from pomegranate seeds and characterize their in vitro digestibility as well as their thermal and functional properties. For this purpose, the study screened five parameters (liquid/solid ratio, pH, temperature, NaCl concentration, and time) that could potentially influence the extraction process. This screening was conducted using a two‐level Placket–Burman design (PBD). The significant parameters (pH and NaCl concentration) were subsequently optimized using a three‐level face‐centered central composite design (FCCD) to determine the optimum extraction conditions. A maximum protein recovery of 83.8% was obtained at pH 11.0 and NaCl concentration of 0.0 M. Pomegranate seed protein isolate (PSPI) with a protein content of 92.4% (w/w) was obtained through the isoelectric precipitation of pomegranate seed protein extracted under the optimized conditions. An emulsifying activity index of 14.1 m2 g−1 was observed at the isoelectric pH, where the emulsion stability index was at 8.2%. PSPI also showed high water‐ and oil‐holding capacities (3.7 and 4.3 g g−1, respectively). The essential amino acid levels in PSPI (except for valine and isoleucine) exceeded the recommended amounts set by WHO/FAO/UNU for adults, highlighting its high nutritional value. Based on thermal analysis data, denaturation of PSPI could occur at 89.5°C. The in vitro digestibility of PSPI was found to be 74.3%. PSPI shows a potential as a novel ingredient for substituting animal‐based proteins in various food applications.

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Reverse micelles extraction of hemp protein isolate: Impact of defatting process on protein structure, functionality, and aromatic profile

Cited by 27 publications

References 43 publications

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

Optimization of emulsion properties of chickpea protein and its application in food

Pomegranate seed as a novel source of plant protein: Optimization of protein extraction and evaluation of in vitro digestibility, functional, and thermal properties

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