Effects of <scp>AOT</scp> reverse micelle extraction on structure and emulsifying properties of soybean protein

Zhang, Lifen; Zhang, Mingzhu; Sun, Xiaotang; Chen, Fusheng; Wu, Qian

doi:10.1002/aocs.12521

Cited by 5 publications

(4 citation statements)

References 45 publications

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“…This might be because a large amount of lye in the alkaline extraction process caused damage to the secondary structure of tea protein, while the secondary structure of tea protein was preserved integrally due to the protective effect of the ‘pool’ in the reverse microemulsion 44 . Some studies have also confirmed that the protein extracted by reverse microemulsion has a more stable secondary structure 44,48,49 …”

Section: Resultsmentioning

confidence: 99%

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Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue

et al. 2022

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BACKGROUND In this study, ultrasonic‐assisted reverse micelles were used to extract tea protein from tea residues. First, the extraction conditions of ultrasonic power, ionic strength and pH were optimized by response surface methodology. Then, structural comparison of ultrasonic‐assisted reverse micelle extraction of tea protein (UARME) and ultrasonic‐assisted alkali extraction (UAAE) were performed using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and amino acid composition. RESULTS The optimum process conditions were determined as follows: ultrasonic power 300 W, KCl 0.15 mol L−1, pH 8. The extraction rate was 46.29%, which was close to the theoretical value (46.44%). SEM showed that the protein particles extracted by UARME were smaller than those by UAAE. The results of FTIR spectroscopy showed that the protein extracted by UARME had higher α‐helix, β‐sheet and β‐turn, and the contents were 20%, 62.3% and 17.1%, respectively. The content of random coil was 0%, which was significantly lower than that of alkali extraction, indicating that the secondary structure of protein extracted by UARME was more orderly. By comparing the amino acid composition of the two methods, the amino acid content of tea protein extracted by UARME was significantly higher than that of UAAE. CONCLUSION The biological activity of tea protein is closely related to its structure. Compared with alkali extraction, reverse micelles can better protect the secondary structure of proteins, which is of great significance for studying their functional properties. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…44 Some studies have also confirmed that the protein extracted by reverse microemulsion has a more stable secondary structure. 44,48,49 Analysis and evaluation of amino acid composition Amino acid composition and content of tea protein extracted by the two methods are shown in Table 4.…”

Section: Verification Testmentioning

confidence: 99%

Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue

et al. 2022

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“…Depending on the moisture content, the extrusion can be categorized into low-moisture extrusion (<30%) and high-moisture extrusion (50%) [23]. The former is widely applied in non-meat products, such as the production of textured vegetable protein (TVP), where a high protein content in the raw material is not a prerequisite [24,25]. TVP serves as an ingredient in various food applications, including taco fillings and pizzas, owing to its texture and protein content, making it an ideal substitute for animal-derived proteins [4].…”

Section: Physical Assisted Methodsmentioning

confidence: 99%

Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

Yu,

Wang,

Zhang

2023

Foods

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The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.

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“…[ 20 , 21 ]. RMs extraction has been used to purify plant proteins such as soy protein [ 22 ], peanut protein [ 23 ], walnut protein [ 24 ], bromelain [ 25 ], and papain [ 26 ]. Therefore, RMs extraction has a high potential for downstream processing, especially in food science.…”

Section: Introductionmentioning

confidence: 99%

Reverse Micelles Extraction of Prolamin from Baijiu Jiuzao: Impact of Isolation Process on Protein Structure and Morphology

Yu,

Yang,

et al. 2024

Materials

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Prolamins, proteins derived from plants, have extensive applications in pharmaceutics and food science. Jiuzao is a byproduct of the Baijiu brewing industry, and is a great source of prolamin. Despite its importance, knowledge regarding the extraction techniques and the properties of prolamin derived from Baijiu Jiuzao (PBJ) remains limited. Reverse micelles (RMs) extraction offers an efficient and cost-effective method for purifying proteins. In the present study, prolamin was extracted from Baijiu Jiuzao using RMs extraction and subsequently characterized in terms of its secondary structure, morphology, and particle size distribution. Our findings indicate that the purified prolamin extracted using further RMs extraction possessed higher α-helix content (+13.25%), forming a large-scale protein network, and narrower particle size distributions compared to the crude prolamin obtained by NaOH-ethanol method. This research suggests that RMs extraction has potential applications in extracting prolamin from brewing industry byproducts, offering an environmentally friendly approach to Baijiu Jiuzao recycling.

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Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein

Cited by 5 publications

References 45 publications

Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue

Ultrasound‐assisted reverse micelle extraction and characterization of tea protein from tea residue

Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

Reverse Micelles Extraction of Prolamin from Baijiu Jiuzao: Impact of Isolation Process on Protein Structure and Morphology

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