Selective extraction of napins: Process optimization and impact on structural and functional properties

Albe-Slabi, Sara; Defaix, Claire; Beaubier, Sophie; Galet, Olivier; Kapel, Romain

doi:10.1016/j.foodhyd.2021.107105

Cited by 7 publications

(8 citation statements)

References 42 publications

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“…Regarding the extracts at pH 2 and 3, the electrophoretic profile showing the presence of major conglutins was similar to those of the extracts at pH 6 to 10. This finding was astonishing considering the selective extraction of albumins in acidic pH previously reported for many other plant proteins [ 28 , 31 , 34 ]. Indeed, plant globulins generally have much lower structural resistance compared to albumins [ 35 ].…”

Section: Resultssupporting

confidence: 70%

“…As was previously reported, ionic strength could be an extraction parameter considerable affecting the solubility of plant proteins from meal [ 30 , 31 ]. Therefore, the effect of NaCl concentrations ranging from 0 to 0.5 mol·L −1 on the extraction yield ( Figure 2 a) and composition ( Figure 2 b) of lupin proteins was also considered.…”

Section: Resultsmentioning

confidence: 88%

“…Overall, this extraction profile coincides well with the general solubility curves of protein from other plant-based sources at mild acidic, neutral and alkaline pH [ 30 ]. However, the high extraction yields in a strong acidic medium that were observed for lupin proteins are rather exceptional as other plant-based sources show poor extraction yields at low pH [ 30 , 31 , 32 ].…”

Section: Resultsmentioning

confidence: 99%

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Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins

Albe-Slabi¹,

Mesieres

Mathé

et al. 2022

Foods

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Lupin meal presents great potential as an alternative plant-based source of proteins for human nutrition. In the present work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the protein extraction yield was comparable at acidic and conventionally used alkaline extraction pH (37% vs. 40–45%, respectively). Proteins extracted were principally composed of globulins. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extractions at 20 to 50 °C. The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate-grade products. Interestingly, further characterization revealed a partial denaturation of proteins extracted at pH 2 resulting in loss of protein solubility at pH 6 and 7 (10–50%), modifications in secondary structure, lower thermal stability, and formation of protein aggregates. However, foaming and emulsifying properties were generally similar for almost all lupin isolates. Further investigation might be of interest with regard to the extraction behaviours and structural and functional properties of specific lupin protein fractions.

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Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

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Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins

Albe-Slabi¹,

Mesieres

Mathé

et al. 2022

Foods

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“…Figure 1A shows the SE-HPLC chromatogram at 325 nm of the ultrafiltration (UF) permeate. This permeate was obtained from a rapeseed albumin isolate production process recently patented [27,28]. The main peak can be observed at 18.94 min of retention time alongside marginal signals at 23.31, 28.33, and 31.68 min.…”

Section: Identification Of Phenolic Compounds In the Ultrafiltration (Uf) Permeatementioning

confidence: 99%

“…The protein isolate/purification process was performed in two steps: First, protein extraction from rapeseed meal (RSM), and second, protein purification by ultrafiltration as recommended in [27,28]. For protein extraction, the appropriate amount of RSM and NaCl 0.1 M solution was mixed at a solid/liquid ratio of 1:9 (w/w).…”

Section: Rapeseed Protein Isolate and Its Aqueous By-product Productionmentioning

confidence: 99%

Identification and Capture of Phenolic Compounds from a Rapeseed Meal Protein Isolate Production Process By-Product by Macroporous Resin and Valorization Their Antioxidant Properties

Framboisier

Aymes

et al. 2021

Molecules

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In this study, phenolic compounds from an aqueous protein by-product from rapeseed meal (RSM) were identified by HPLC-DAD and HPLC-ESI-MS, including sinapine, sinapic acid, sinapoyl glucose, and 1,2-di-sinapoyl gentibiose. The main phenolic compound in this by-product was sinapine. We also performed acid hydrolysis to convert sinapine, and sinapic acid derivatives present in the permeate, to sinapic acid. The adsorption of phenolic compounds was investigated using five macroporous resins, including XAD4, XAD7, XAD16, XAD1180, and HP20. Among them, XAD16 showed the highest total phenolic contents adsorption capacities. The adsorption behavior of phenolic compounds was described by pseudo-second-order and Langmuir models. Moreover, thermodynamics tests demonstrated that the adsorption process of phenolic compounds was exothermic and spontaneous. The highest desorption ratio was obtained with 30% (v/v) and 70% (v/v) ethanol for sinapine and sinapic acid, respectively, with a desorption ratio of 63.19 ± 0.03% and 94.68 ± 0.013%. DPPH and ABTS tests revealed that the antioxidant activity of the hydrolyzed fraction was higher than the non-hydrolyzed fraction and higher than the one of vitamin C. Antioxidant tests demonstrated that these phenolic compounds could be used as natural antioxidants, which can be applied in the food industry.

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Proteins from Canola/Rapeseed—Current Status

Wanasundara,

Kapel,

Albe-Slabi

2024

Sustainable Protein Sources

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Selective extraction of napins: Process optimization and impact on structural and functional properties

Cited by 7 publications

References 42 publications

Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins

Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins

Identification and Capture of Phenolic Compounds from a Rapeseed Meal Protein Isolate Production Process By-Product by Macroporous Resin and Valorization Their Antioxidant Properties

Proteins from Canola/Rapeseed—Current Status

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