Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Dawa, Quirino; Hua, Yufei; Chamba, Moses Vernonxious Madalitso; Masamba, Kingsley; Zhang, Caimeng

doi:10.5539/jfr.v3n1p87

Cited by 7 publications

(2 citation statements)

References 24 publications

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“…In addition to solubility, polysaccharides also improve the viscosity [178,179], foaming [174,[180][181][182], emulsifying [183][184][185][186][187][188][189][190][191] and gelling [94,[192][193][194][195][196][197] properties of plant proteins. Although the alteration of biopolymer interfacial properties would have obvious effects on foaming and emulsifying properties, an interesting approach is to leverage on the poor solubility of plant proteins, to create insoluble plant protein-polysaccharide particles as Pickering emulsion stabilizers [187,188].…”

Section: Protein-polysaccharide Interactionsmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

167

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Section: Protein-polysaccharide Interactionsmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

167

View full text Add to dashboard Cite

show abstract

“…The increase in protein solubility can be used for developing acidic beverages with high protein content, to reduce the precipitation of plant proteins. Apart from solubility, polysaccharides also improve the viscosity [102,103], foaming [96,[104][105][106], emulsifying [107][108][109][110][111][112][113][114][115], and gelling [116,[117][118][119][120][121][122] properties of plant proteins. Another interesting strategy to leverage the poor solubility of plant proteins is to create insoluble plant protein-polysaccharide particles as Pickering emulsion stabilizers [111,112].…”

Section: Complexation With Polysaccharidesmentioning

confidence: 99%

Future of Plant Protein Technology: Challenges and Opportunities

Sinha¹

2022

Preprint

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According to an estimate, protein consumed by people globally constitutes 20% of their total calorie intake. However, the 'building blocks of life', proteins are not only lacking in the diet of people of most developed and developing nations but are often overlooked. Today there is an unprecedented challenge to produce and feed adequate protein to over 8 billion people in an environmentally friendly and affordable way. Interestingly, health and climatic conditions, especially the Covid 19 pandemic have led to a paradigm shift in consumer eating habits and mindset. They are reconsidering diets, viewing foods as medicine, and are inclined toward paying an added amount for sustainable healthy foods. Plant-based proteins present exciting opportunities to meet the food challenges of the future and deliver healthy and responsible food choices. They are a potential solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access But, the poor techno-functional and bio-functional properties of plant proteins such as low solubility, poor foaming, emulsifying, and gelling properties, along with low bioactivity and digestibility limit their use in food products and formulations. Relative to animal proteins, including dairy products, plant protein manufacturing, and processing requirements are still at a nascent stage and small businesses or startups fail to find a steady start. To mitigate such issues, technological advances are required in the development of plant protein ingredients and foods. This review focuses on the challenges and opportunities in the process of implementing plant protein ingredients in foods. It elucidates the functional properties of plant-derived proteins, the technical challenges behind incorporating them in food systems, and some novel physical, chemical, and biological processing operations that can be employed to improve their extraction, functionality, nutritional profile, and sensory attributes. Finally, the science behind formulating innovative plant-based meat, egg, and dairy alternative products is also discussed to present a roadmap for creating future foods with plant proteins.

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Rheological, Physicochemical, and Spectroscopic characterizations of Limonia acidissima L. gum exudate with an application in extrusion processing

Chaudhari

Annapure

2021

Carbohydrate Polymer Technologies and Applications

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Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

Cited by 7 publications

References 24 publications

Plant Proteins for Future Foods: A Roadmap

Plant Proteins for Future Foods: A Roadmap

Future of Plant Protein Technology: Challenges and Opportunities

Rheological, Physicochemical, and Spectroscopic characterizations of Limonia acidissima L. gum exudate with an application in extrusion processing

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