A protein isolate for food by phosphorylation of yeast homogenate

Giec, A.; Stasinska, B.; Skupin, J.

doi:10.1016/0308-8146(89)90069-1

Cited by 7 publications

(5 citation statements)

References 13 publications

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“…In the same way, a study conducted by MIEDZIANKA & PEKSA (2013) showed that phosphorylation under alkaline condition (pH 10.5) was characterized by the lowest solubility of protein which can be attributed to polymerization of proteins. In despite of a previous study (GIEC et al, 1989) where the degree of protein phosphorylation studied range increases with increase of pH and STMP, in our study the pH of 4.5 stimulates the protein concentration and diminishes the occurrence of anti-nutritional compounds. The protein concentrates obtained demonstrate quite high contents of crude protein.…”

Section: Discussioncontrasting

confidence: 55%

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Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

et al. 2020

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Response surface methodology was used to determine optimum conditions for extraction of protein from pumpkin seed meal. A central composite rotational design (CCRD) including independent variables such, pH and sodium trimetaphosphate (STMP) content was used. Maximum yield was obtained at a central point of CCRD, with STMP content and pH of 4% and 4.5, respectively. These conditions resulted in protein yield of 50.04 g of soluble protein from extract/100 g pumpkin seed. The optimization of pH and STMP content allowed obtaining a product with a high protein concentration (62.56 g 100 g-1), digestibility (62.03 g 100 g-1) and concentration of essential amino acids (27.26 g 100 g-1). Regarding the polyphenols concentration, phosphorylated protein concentrate from pumpkin seed and the pumpkin seed meal presented 13.11 g 100 g-1 and 23.19 g 100 g-1, respectively. The adequacy of the model was confirmed by extracting the protein under optimum values. These results help in designing the process of optimal protein extraction from pumpkin seeds.

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Section: Discussioncontrasting

confidence: 55%

“…The protein concentrates obtained demonstrate quite high contents of crude protein. It can be seen that the phosphorylation procedure increases extractability and facilities separation of protein from nucleic acids of yeast (GIEC et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

et al. 2020

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“…51 ,52 Sung et al 51 reported that yeast cells, treated with a ten times by weight of 1 % STMP solution at pH 12 and 40°C for 8 h, yielded a protein isolate with significantly reduced nucleic acid content and enhanced solubility and emulsifiability. Similarly, Giec et al 52 reported that when yeast homogenate was phosphorylated at pH 11·0, 38°C, and 3% STMP, a protein isolate was obtained with decreased nucleic acid (by 60%) and markedly improved solubility, emulsifying activity, foaming capacity and fat and water absorption.…”

Section: Phosphorylationmentioning

confidence: 93%

“…Giec et al 52 reported the preparation of yeast protein by using both succinylation and phosphorylation methods and found the two methods to complement one another. Ma et al 17 studied the effects of deamidation and succinylation on the bread-making characteristics of gluten.…”

Section: Alkali Hydrolysismentioning

confidence: 98%

Modification of Food Proteins by Non-Enzymatic Methods

Shih

1992

Biochemistry of Food Proteins

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“…The impact of phosphorylation on the in vitro digestibility of phosphorylated casein ( 57 ) , and soya bean proteins ( 66 – 67 ) using a selection of proteases has been reported to be minor. In contrast, Giec et al ( 68 ) reported a 10 % decrease in the in vitro digestibility of a yeast homogenate after phosphorylation. To the authors' knowledge no in vivo studies have been conducted investigating the impact of phosphorylation on protein digestibility.…”

Section: Introductionmentioning

confidence: 90%

Available versus digestible dietary amino acids

Rutherfurd

Moughan

2012

Br J Nutr

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Available amino acids are those absorbed from the gastrointestinal tract in a form suitable for body protein synthesis. True ileal digestible amino acids are determined based on the difference between dietary amino acid intake and unabsorbed dietary amino acids at the terminal ileum. The accuracy of ileal digestible amino acid estimates for predicting available amino acid content depends on several factors, including the accuracy of the amino acid analysis procedure. In heat processed foods, lysine can react with compounds to form nutritionally unavailable derivatives that are unstable during the hydrochloric acid hydrolysis step of amino acid analysis and can revert back to lysine causing an overestimate of available lysine. Recently, the true ileal digestible reactive (available) lysine assay based on guanidination has provided a means of accurately determining available lysine in processed foods. Methionine can be oxidised during processing to form methionine sulphoxide and methionine sulphone and cysteine oxidised to cysteic acid. Methionine sulphoxide, but not methionine sulphone or cysteic acid, is partially nutritionally available in some species of animal. Currently, methionine and cysteine are determined as methionine sulphone and cysteic acid respectively after quantitative oxidation prior to acid hydrolysis. Consequently, methionine and cysteine are overestimated if methionine sulphone or cysteic acid are present in the original material. Overall, given the problems associated with the analysis of some amino acids in processed foodstuffs, the available amino acid content may not always be accurately predicted by true ileal amino acid digestibility estimates. For such amino acids specific analytical strategies may be required.

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A protein isolate for food by phosphorylation of yeast homogenate

Cited by 7 publications

References 13 publications

Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

Phosphorylated protein concentrate pumpkin seed (Cucurbita moschata): optimization by response surface methodology and nutritional characterization

Modification of Food Proteins by Non-Enzymatic Methods

Available versus digestible dietary amino acids

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