Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Guo, Zengwang; Huang, Zhaoxian; Guo, Yanan; Li, Bailiang; Yu, Wenhua; Zhou, Linyi; Jiang, Lianzhou; Teng, Fei; Wang, Zhongjiang

doi:10.1016/j.foodhyd.2021.106835

Cited by 101 publications

(62 citation statements)

References 60 publications

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“…Zeta-potential is a direct indicator of the surface charge density of charged particles [62] , which is used to demonstrate the stability of colloidal system and the electrostatic interaction between particles [25] . As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

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Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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Highlights Dual-frequency multi-angle ultrasound was used for processing of raw soymilk. Monitored ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest. The 40 + 20 kHz 45° treatment maximally increased soybean protein content. Flavor of soymilk was improved by dual-frequency multi-angle ultrasonic treatment.

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Section: Resultsmentioning

confidence: 99%

“…The extraction method of SP [25] , [26] , [27] was slightly modified. A certain amount of deionized water was added to the aforementioned raw soymilk with ratio of 1:10 (soybean: water) and mixed adequately.…”

Section: Methodsmentioning

confidence: 99%

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Zhang

Xue

et al. 2021

Ultrasonics Sonochemistry

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show abstract

“…HPH caused a particular impact on hydrogen bonds, resulting in some changes in the secondary structure of faba bean proteins. Guo et al also reported the same trend on kidney bean protein [100]. The authors also reported that the components of the intramolecular β-sheet first decreased and then increased.…”

Section: High-pressure Homogenizationmentioning

confidence: 59%

“…In contrast, the components of β1, β2, and random coil first increased and decreased with increasing pressure. This could be due to the high pressure and high shear forces of HPH at a lower pressure disrupting the soluble aggregate structure by weakening the proteinprotein interactions, reflected as an increase in β1, β2 and random coil [100]. Overall, HPH demonstrated a certain level of protein conformation change (e.g., tertiary and quaternary structure levels) when subjected to high pressure.…”

Section: High-pressure Homogenizationmentioning

confidence: 98%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

166

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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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“…The morphology of the MP was monitored by the atomic force microscopy instrument (MFP-3D infinity, Oxford Instruments Ltd., UK) through a previously described method with slight modifications ( 18 ). MP was diluted to 10 ppm, then placed on glass slide and air-dried at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

et al. 2022

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The utilization of myofibrillar proteins (MPs) from the scallop mantle was limited due to its poor digestibility in vitro. In this study, structural properties and in vitro digestibility of MP were evaluated after modified by ultra-high pressure (UHP) at different pressures (0.1, 100, 200, 300, 400, and 500 MPa). The results showed that high pressure could significantly increase the ordered structure content like α-helix, inhibit the formation of disulfide bonds, and decrease surface hydrophobicity. Moreover, MP possessed the optimal solubility and in vitro digestibility properties at 200 MPa due to the minimum particle size and turbidity, relatively dense and uniform microstructure. The results indicated that the UHP treatment was an effective method to improve the digestibility of MP from scallop mantle and lay a theoretical basis for the functional foods development of poor digestion people and comprehensive utilization of scallop mantles.

show abstract

Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

Cited by 101 publications

References 60 publications

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

Plant Proteins for Future Foods: A Roadmap

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

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