Effect of drying methods on the structure, thermo and functional properties of fenugreek (<i>Trigonella foenum graecum</i>) protein isolate

Feyzi, Samira; Varidi, Mehdi; Zare, Fatemeh; Varidi, Mohammad Javad

doi:10.1002/jsfa.8669

Cited by 33 publications

(20 citation statements)

References 37 publications

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“…The sample at 0 h was associated with the non-hydrolyzed black cumin protein. The positive effect of hydrolysis at 0 h was due to the use of HCl during the process of protein extraction that very minor hydrolysis was happened and also a small amount of amino acids was released (Feyzi et al, 2017). As it is shown in Figure 1, the degree of hydrolysis was significantly influenced by the process time.…”

Section: Extraction Efficiency and Degree Of Hydrolysismentioning

confidence: 94%

“…So as to defat it, the dried waste was blended with hexane at a ratio of 1:4 (w/v) and was stirred at the room temperature for 3 h. Then, the hexane was isolated by the buccaneer. The resulting waste powder was dried at the room temperature and went through a 40 mesh sieve (Feyzi et al, 2017).…”

Section: Sample Preparationmentioning

confidence: 99%

“…Afterwards, by adjusting to pH ¼ 7.2 and adding 1 M sodium hydroxide, it was transformed into soluble form. In subsequent, the isolated protein was dried with a freeze-drying and was kept at 4 C. All processes were carried out at the room temperature (Feyzi et al, 2017).…”

Section: Protein Extractionmentioning

confidence: 99%

“…Nowadays, there is a drastically increasing demand for the use of food processing waste along with a variety of health and medical compounds. The products and waste arisen out of the seed oil are considered as one of these sources (Feyzi et al, 2017). Even though the waste and press cake resulted from seed oils are extremely practical source of protein, they are mostly discarded or utilized for livestock.…”

Section: Introductionmentioning

confidence: 99%

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Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake

Shahi

Sayyed‐Alangi

Najafian

2020

Heliyon

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The present study aimed at investigating the effect of enzymatic hydrolysis times (40-240 min) with alcalase and pancreatin in enzyme-substrate ratio (2% w/w) on the hydrolysis degree, electrophoresis bands, antioxidant properties and chelating activities of iron and copper ions of bioactive peptides derived from defatted Bunium persicum Bioss. (black cumin) press cake. The hydrolysis degree was enhanced by increasing the process time using both enzymes. Both hydrolysis of the enzymes were led to producing peptides with low molecular weight (less of 10 kDa). The DPPH radical scavenging activity was more influenced by peptides hydrolyzed by alcalase. But, the products hydrolyzed by pancreatin had a higher inhibitory effect on the ABTS þ cationic radical than alcalase hydrolysis. The primary protein reducing power was reached the highest level after enzymatic hydrolysis by alcalase and pancreatin, respectively, for 200 and 240 min. Following the use of proteins hydrolyzed by alcalase and pancreatin, the production of thiobarbituric acid reactive substances was also diminished from 0.45 to 0.42 and 0.38 (mg MDA/L emulsion), respectively. After assessing the iron ion chelating, a higher level of activity was observed in the alkaline-derived enzyme hydrolysis samples. Furthermore, the highest amount of copper ion chelating was obtained after hydrolyzing the enzymes for 200 min.

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Section: Extraction Efficiency and Degree Of Hydrolysismentioning

confidence: 94%

Section: Sample Preparationmentioning

confidence: 99%

Section: Protein Extractionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake

Shahi

Sayyed‐Alangi

Najafian

2020

Heliyon

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“…The H 0 values of SPI, SPI-LAGG conjugates, and their physical mixtures were measured according to the 8-anilinonaphtalene-1-sulfonic acid (ANS) method described by Feyzi et al (2018) .…”

Section: Methodsmentioning

confidence: 99%

Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

2022

Self Cite

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The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications

Faisal,

Irfan,

Akram

et al. 2024

Food Science & Nutrition

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The present lifestyle, dietary patterns, psychological pressure, environmental factors, and the widespread exploitation of processed substances in food production and farming have collectively contributed to a substantial expediting in the development of various health problems. Globally, researchers have been seeking natural pharmaceutical substances with the potential to be employed in treating lifestyle‐related diseases or delaying their onset. Fenugreek seeds have gained significant attention in various fields, including health, nutrition, and cutting‐edge nanotechnology applications, due to their versatile qualities. The current investigation offers a comprehensive discussion of the nutritional composition and therapeutic potential of fenugreek seeds, with an emphasis on their plentiful reservoir of bioactive compounds. This seed demonstrates promising medicinal potential in addressing a wide range of health issues. Significantly, these findings indicate noteworthy properties, such as antidiabetic, antioxidant, anti‐obesity, hypocholesterolemic, anticancer, and cardioprotective effects. Moreover, the components of fenugreek seeds are important in the development of a multitude of foods, which is the reason why they are used extensively in the area of food research. In addition to their nutritional value, their exploration of nanotechnology reveals a promising domain, utilizing the distinctive characteristics of seeds for many purposes, such as nanoparticle synthesis and oil for edible films and nanoemulsions. This review article focuses on a comprehensive analysis of fenugreek seeds, examining their wide‐ranging applications in the fields of health, nutrition, food, and nanotechnology.

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Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate

Abstract: This research suggests that any drying method must be conducted in its gentle state in order to sustain native structure of proteins and promote their functionalities. © 2017 Society of Chemical Industry.

Cited by 33 publications

References 37 publications

Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake

Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake

Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality

The multifaceted potential of fenugreek seeds: From health benefits to food and nanotechnology applications

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