Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Wu, Chao; Wang, Tao; Ren, Chao; Ma, Wuchao; Wu, Di; Xu, Xianbing; Wang, Li‐Shu; Du, Ming

doi:10.1111/1541-4337.12682

Cited by 39 publications

(13 citation statements)

References 204 publications

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“…Dual proteins can be divided into blended dual protein (BL) and coprecipitated dual protein (Co) according to their preparation methods [ 12 ]. BL refers to the protein produced by the direct mixing of protein isolate.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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“…Mixed proteins can be classified into two forms, protein blends (BL) and protein co-precipitates (Co) [4]. The differences in the preparation methods used to generate Co Mixed proteins can be classified into two forms, protein blends (BL) and protein coprecipitates (Co) [4]. The differences in the preparation methods used to generate Co and BL are presented in Figure 1.…”

Section: Introductionmentioning

confidence: 99%

“…Mixed proteins can be classified into two forms, protein blends (BL) and protein co-precipitates (Co) [ 4 ]. The differences in the preparation methods used to generate Co and BL are presented in Figure 1 .…”

Section: Introductionmentioning

confidence: 99%

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Zhou

Zhang

Cao

et al. 2021

Foods

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Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.

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“…caseins and whey proteins, have been widely used as gelling agents in texturized foods such as cheese, yoghurt, and pudding. If they can be partially or completely substituted by plant proteins in these gel-based products, the new formulations will not only be more sustainable, but also bring more choices and nutritional values to the consumer [173,174].…”

Section: Introductionmentioning

confidence: 99%

“…temperature, time, pH, and ionic strength) as well as the concentration and composition of proteins [181][182][183][184]. For acid-induced hybrid gels formed by mixed dairy and plant proteins, the properties can be expected to vary significantly with composition, since proteins from different origins normally possess different structures, thermal transition temperatures, isoelectric points, and gelling properties [174]. For the preheating step these hetero-proteins can be heated separately or simultaneously, leading to "a mixture of aggregates" or "mixed aggregates", which would also result in different gel properties [185].…”

Section: Introductionmentioning

confidence: 99%

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

Xia¹

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Soy protein subjected to selective proteolysis on β-conglycinin (referred to as DβH, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the "subtraction" mode of logical thinking, we aimed to compare the differences between CSPI and DβH on fibrillation at pH 2.0 with heating at 95 °C. The results showed when heated for 60 min, CSPI tended to form short worm-like fibrils while DβH formed long semiflexible fibrils. When the heating time was prolonged to 360 min, the fibrils formed from both exhibited clusters.Whereas when heated for 720 min, no fibrillar aggregates appeared from them. This study would help explore the effects of β-conglycinin on the fibril formation of soy protein isolate in a new way.

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Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties

Cited by 39 publications

References 204 publications

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications

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