Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

Creusot, Nathalie; Wierenga, Peter A.; Laus, Marc C; Giuseppin, Marco L. F.; Gruppen, Harry

doi:10.1002/jsfa.4178

Cited by 81 publications

(73 citation statements)

References 46 publications

(58 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In fact, galloylated proanthocyanidins are removed in a preferential way [17]. Moreover, hydrophobic interactions could be mainly responsible for precipitation by vegetal proteins derived from pea and potato, and some studies have confirmed the relatively high surface hydrophobicity of patatin [17,27].…”

Section: Total Phenolic Compounds and Flavanolsmentioning

confidence: 99%

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

et al. 2019

View full text Add to dashboard Cite

Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.Molecules 2020, 25, 120 2 of 20 isolated from cereals, legumes, potatoes [6,7], seaweeds, grape seed extracts [8,9], and yeasts [10,11]. Other vegetal non-proteinaceous products, such as polysaccharide-based agents isolated from cell wall material of fresh apples and grapes or their respective pomaces, have shown great potential for wine fining purposes [12][13][14][15].Focusing on protein-based fining agents, they can have a different affinity to different types of phenolic compounds. Proteins interact with wine phenolic compounds initially through hydrogen bonding and hydrophobic interactions, forming soluble complexes. In fact, gelatin is a highly efficient fining agent because of its potential hydrogen binding sites [3]. Subsequently, phenolic compounds are removed by precipitation through self-association of the complexes formed [16] or formation of insoluble protein aggregates (cross-linkages between proteins) incorporating the target species [17]. This precipitation induces reduced astringency and depends on the protein to tannin ratio as well as on the amino acid composition, tertiary structure, hydrophobicity, and molecular mass of proteins [2,18]. It is well-known that proline-rich proteins have a strong affinity to phenolic compounds and therefore they are of great interest for wine fining [19]. Concretely, aromatic ring structures of phenolic compounds have hydrophobic properties and the presence of galloylated units enhances the hydrophobic interactions with proline-rich proteins [20].Among allergen-free vegetal proteins isolated from cereals, corn zeins are a heterogeneous protein mixture made of polypeptides differing in molecular mass, aggregation state, and isoelectric point. The effectiveness of zein as a fining agent could be due to their relative hydrophobicity, which ...

show abstract

Section: Total Phenolic Compounds and Flavanolsmentioning

confidence: 99%

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Disulphide bonding may only be achievable when the molecules are in a particular orientation close to each other, or already high molecular aggregates exist [14]. Creusot et al [50] also reported an unusually high exposed hydrophobicity of patatin during the unfolding of the tertiary structure.…”

Section: Effects Of Eg and Pgmentioning

confidence: 99%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

View full text Add to dashboard Cite

Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

show abstract

“…As a result, native potato protein has recently become commercially available. These protein preparations are used as foaming- [7] and gelling agents [8] and as emulsifiers [9], while still retaining their bioactive properties.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Spelbrink¹

2011

TOFSJ

View full text Add to dashboard Cite

A quantitative assay using azocasein was developed to measure trypsin inhibitory activity in emulsions and other complex systems that are refractory to analysis. The method was tested for reproducibility on pure protein solutions as well as protein-containing material rich in fats and sugars, with special attention to emulsions. In the clean situation, the overall relative standard deviation was less than 6% while for the more complex systems it was less than 16%. The procedure proved robust against deliberate variations of temperature, incubation time and substrate concentration.

show abstract

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

Cited by 81 publications

References 46 publications

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Quantitative Determination of Trypsin Inhibitory Activity in Complex Matrices

Contact Info

Product

Resources

About