Dry fractionation and bioprocessing for novel legume ingredients

Xing, Qinhui

doi:10.18174/533904

Cited by 1 publication

(4 citation statements)

References 166 publications

(282 reference statements)

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“…The foam capacity was reduced, due to partial hydrolysis of protein during fermentation. 29 Shi reported lower water-holding capacity, higher oil-holding capacity, increased foaming properties, changes in color and density and no significant difference in emulsion properties in PPIs with lactic acid fermentation. 30 Fermentation can be used as a lever to reduce off-flavors and improve sensory perception.…”

Section: Fermentationmentioning

confidence: 92%

“…The water‐holding capacity of the freeze‐dried sourdough was increased compared to the original protein material. The foam capacity was reduced, due to partial hydrolysis of protein during fermentation 29 . Shi reported lower water‐holding capacity, higher oil‐holding capacity, increased foaming properties, changes in color and density and no significant difference in emulsion properties in PPIs with lactic acid fermentation 30…”

Section: Modification Methods Of Pulse Protein Ingredientsmentioning

confidence: 98%

“…They reported a positive effect on baking performance and nutritional attributes by sourdough‐like fermentation of two faba bean high‐protein flour. Xing reported enhanced techno‐functional, enhanced nutritional properties, and reduced antinutritional factors of dry fractionated chickpea protein ingredient, which was subjected to solid‐state fermentation with Pediococcus spp 29 . During fermentation, the amounts of indigestible α‐galactosides and phytic acid were reduced by 90% and 17%, respectively.…”

Section: Modification Methods Of Pulse Protein Ingredientsmentioning

confidence: 99%

“…Xing reported enhanced techno-functional, enhanced nutritional properties, and reduced antinutritional factors of dry fractionated chickpea protein ingredient, which was subjected to solid-state fermentation with Pediococcus spp. 29 During fermentation, the amounts of indigestible ⊍-galactosides and phytic acid were reduced by 90% and 17%, respectively. The water-holding capacity of the freeze-dried sourdough was increased compared to the original protein material.…”

Section: Fermentationmentioning

confidence: 99%

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Pulse protein ingredient modification

Fernando

2021

J Sci Food Agric

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Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant-based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality.

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Section: Fermentationmentioning

confidence: 92%

Section: Modification Methods Of Pulse Protein Ingredientsmentioning

confidence: 98%

Section: Modification Methods Of Pulse Protein Ingredientsmentioning

confidence: 99%

Section: Fermentationmentioning

confidence: 99%

See 2 more Smart Citations