Shear effects on phase behaviour of the legumin—salt—water system. Modelling protein recovery

Suchkov, V. V.; Popello, I. A.; Grinberg, V. Ya.; Tolstoguzov, V. B.

doi:10.1016/s0268-005x(97)80021-5

Cited by 13 publications

(6 citation statements)

References 21 publications

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“…The addition of legume proteins can increase the viscosity of the protein network by entrapping water, and the viscoelastic abilities of legume protein products play a critical role in the gel formation of emulsions ( Goldstein and Reifen, 2022 ). Because faba bean is a good source of globulins, which can form high viscosity by crystallization, it is able to strengthen the formation of protein structure ( Mohanan et al, 2020 ; Suchkov et al, 1997 ). Hong and Chin (2010) reported that the addition of MTG increased the apparent viscosity of MPGs, regardless of the addition of sodium alginate or salt concentration.…”

Section: Resultsmentioning

confidence: 99%

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Kim,

Chin

2024

Food Sci Anim Resour

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The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

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Section: Resultsmentioning

confidence: 99%

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Kim,

Chin

2024

Food Sci Anim Resour

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“…Many extraction, separation, and purification methods of 7S and 11S globulins have been described in the literature even before the early 1990s. 70,71 More recently, Xu et al ( 2010) published a thorough assessment of methods used for the separation of 7S and 11S soy globulins. 72 However, such an indepth analysis has never been carried out for the separation of 7S and 11S pulse globulins.…”

Section: Extraction Separation and Purification Methodsmentioning

confidence: 99%

“…Pulses used for extraction, separation, and purification of the globulin fraction are usually purchased locally, through a seed supplier or directly at the supermarket. 70 They come as dry seeds and are first dehulled manually 47 or by air classification 15 to remove the starch-rich seeds (hulls) from the cotyledons. This separation process increases the protein content and facilitates the milling of the remaining seeds into pulse flour.…”

Section: Preparation Of Pulse Flourmentioning

confidence: 99%

“…74 The milling step is generally performed using laboratory-scale equipment (e.g., cyclone sample mill) or even common kitchen tools (e.g., coffee or spice grinder, pestle and mortar) and sieved (0.2−0.3 mm) to produce a fine flour, promoting protein−solvent contact in the subsequent steps. 14,39,70 A defatting stage may be added to the preparation process which is usually performed by bringing the flour into contact with a nonpolar organic solvent, typically hexane, at room temperature in a beaker or via a Soxhlet apparatus. The lipid content from the pulse matrix is then removed along with hexane by decantation or rotary evaporation.…”

Section: Preparation Of Pulse Flourmentioning

confidence: 99%

“…12,14,70,80 Yang et al (2021) mentioned that the protein content in pea protein isolate (P. sativum) generated from neutral salt extraction/micellization (83.97%)…”

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Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties

Gravel

Doyen

2023

J. Agric. Food Chem.

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A growing interest in pulse proteins in recent years results from their crucial role in the transition toward sustainable food systems. Consequently, current research is mainly focused on the production of protein ingredients and the evaluation of their nutritional and techno-functional properties for the development of animal product analogues. However, the individual impacts of the major proteins 11S legumin and 7S vicilin on pulse techno-functionalities remains unclear. Thus, this review aims to represent current knowledge on pulse 11S and 7S globulin origins, extraction, separation, and purification methods as well as their techno-functionalities. This paper also discusses the principal challenges related to pulse vicilin and legumin purification methods, such as efficiency and environmental concerns, as well as 11S/7S ratio variability. This review highlights the fact that 11S and 7S fractions serve different purposes in pulse functionality and that more efficient and eco-friendly purification techniques are required to properly assess their respective functional attributes. Such research would allow the determination of optimal 11S/7S ratios for the integration of pulse protein ingredients in various food formulations. Hence, food industries would be able to select species/varieties, agronomical methods, and processing methods to produce ingredients with suitable 11S/7S ratios, catering to consumers’ ethical, environmental, and nutritional concerns.

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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Kim,

Chin

2024

J Sci Food Agric

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BackgroundThis study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low‐fat model sausages (LFMSs).ResultsPork MPGs with 5 or 10 g kg−1 FBPI had higher cooking yield, gel strength, and viscosity compared with control. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Furthermore, adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg−1 FBPI were lower than those of control and showed similar results to those with 15 g kg−1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of control.ConclusionThe addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water‐holding capacity and textural properties.This article is protected by copyright. All rights reserved.

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Shear effects on phase behaviour of the legumin—salt—water system. Modelling protein recovery

Cited by 13 publications

References 21 publications

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

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