Chemical characterization and functionality assessment of oat protein fractions

Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

“…In the literature, the antioxidant activities of albumins from legumes, such as broad beans, white and brown beans and light peas (Okada & Okada, 1998;Wolosiak & Klepacka, 2002) and bovine and human serum (Aime et al, 2003;Fukuzawa et al, 2005;Kouoh et al, 1999;Wolosiak & Klepacka, 2002), have been well documented. The emulsifying and foaming activity of animal and plant origin albumins has also been reported by different workers (AlMalah et al, 2000;Burnett et al, 2002;Damodaran, 1996;Ma & Harwalkar, 1984;Pearce & Kinsella, 1978;Tong, Sasaki, McClements, & Decker, 2000). In the literature, no studies have been reported on the antioxidant activity of chickpea albumins.…”

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

“…45°C. Due to their globular structure, globulins are unable to stabilise the gas/liquid interface of the expanding gas cells during baking; instead, oat albumins have functional properties comparable to that of egg white and soy isolate (Ma & Harwalkar, 1984). The low molecular weight protein hydrolysates produced by PR during baking may have increased the functional properties of the soluble fraction, stabilizing the gas/liquid interface by creating a layer of unfolded/soluble proteins (Gan, Ellis, & Schofield, 1995) and thus contributing to the improvements in oat bread quality.…”

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

“…These include soybean proteins (Kinsella, 1979); oat protein fractions (Ma & Harwalkar, 1984), salt-soluble (SS) fraction from pea seeds (Koyoro & Powers, 1987), water-soluble (WS) and SS fractions from tepary bean flour (Idouraine, Yensen, & Weber, 1991), WS fraction from pea seeds (Lu, Quillien, & Popineau, 2000), SS fraction from red bean (Meng & Ma, 2002), WS and SS fractions from African locust bean (Lawal, Adebowale, Ogunsanwo, Sosanwo, & Bankole, 2005), alcohol-soluble (AS) fraction from Australian rice (Agboola, Ng, & Mills, 2005), rice bran protein fractions (Adebiyi et al, 2007), rice endosperm protein fractions (Pinciroli, Vidal, Anon, & Martinez, 2009), as well as WS, SS and AS fractions from wheat germ (Tomoskozi, Lasztity, Sule, Gaugecz, & Varga, 1998). These efforts were aimed at effective utilisation of inexpensive protein materials for nutritional and functional purposes.…”