Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition

Abstract

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High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources

“…The appropriate pressure range (200–400 MPa) induced partial protein unfolding without complete denaturation, thereby enhancing protein solubility for soy protein isolates treated under this pressure range. However, further pressure exceeding 400 MPa reduced solubility due to the formation of new disulfide bonds, limiting protein unfolding and causing lower solubility [ 33 ]. Concerning the effect on water holding capacity, the trend was unidirectional with pressure magnitude in proteins from cowpeas [ 31 ], kidney beans [ 36 ], peanuts [ 39 ], peas, lentils, and faba beans [ 38 ].…”

Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects

“…HHP treatments have also been shown to increase the number of hydrophobic regions and free sulfhydryl groups in various PIs and PCs, which may explain their improved rheological and gelling properties (Akharume et al., 2021; Gharibzahedi & Smith, 2021). Pretreatments with HHP enabled stronger cowpea PI heat‐induced gels, which formed at lower temperatures (Peyrano et al., 2019). However, when comparing the characteristics of heat‐ and HHP‐induced pea PI gels, the latter were softer than those obtained by thermal treatments and required higher protein concentrations to gel (Peyrano et al., 2021; Sim et al., 2019).…”

Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review

“…When HHP is used as a pretreatment for heat-induced gelation, the temperature sweep is usually analyzed, and the crossover between G′ and G′ is typically used to denote the gelation temperature (T gel ) (Chen et al, 2019;Zhao et al, 2018). HHP reportedly decreased the T gel of soybean PI (Speroni et al, 2010), cumin PI (Chen et al, 2019), and cowpea PI (Peyrano et al, 2019). Moreover, Speroni et al (2010) observed a greater decreasing effect on T gel with the addition of calcium to soybean PI.…”

“…HHP might also be favorable for increasing the G′ of heat‐induced protein gels, and the magnitude of this effect was dependent on several extrinsic factors. For cowpea PI extracted at pH 10, HHP (600 MPa/20°C/5 min) resulted in more increases in the G′ in thermal cycles at 70 and 80°C as well as the formation of stronger gels when compared to that of samples extracted at pH 8 (Peyrano et al., 2019). The G′ of sweet potato PI was significantly increased after HHP treatment (250‐550 MPa/25°C/30 min), and during the heating process, G′ consistently showed higher values at pH 3 than that observed at pH 6 and 9 for both the pressure‐treated and untreated samples (Zhao et al., 2018).…”