Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

Mune, Martin Alain Mune; Sogi, Dalbir Singh

doi:10.1080/10942912.2015.1023399

Cited by 46 publications

(25 citation statements)

References 24 publications

(20 reference statements)

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“…The highest SH for sophia protein isolates prepared by UAE was observed (98.16 µg BPB), and the lowest for soy protein isolates as a reference (84.38 µg BPB) (Table 1). Significant differences in SH existed among extracted protein from different sources as reported (Mune and Sogi 2015;Tontul et al 2018). Therefore, the variations in surface hydrophobicity of extracted protein could be due to changes in protein structure caused by ultrasound.…”

Section: Surface Hydrophobicitymentioning

confidence: 87%

“…Surface hydrophobicity (SH) is an important characteristic that influences protein functionality. Higher surface hydrophobicity means that protein isolates have stronger surfactant properties (Mune and Sogi 2015;Tontul et al 2018). It was found that the extract methods had different effects on the hydrophobicity surface of protein isolates from camelina and sophia seed meal.…”

Section: Surface Hydrophobicitymentioning

confidence: 99%

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Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

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Shahidi

2021

Food Prod Process and Nutr

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Camelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

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Section: Surface Hydrophobicitymentioning

confidence: 87%

Section: Surface Hydrophobicitymentioning

confidence: 99%

Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Ngo

Shahidi

2021

Food Prod Process and Nutr

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“…Studies reported variable results on the physicochemical properties (water and oil absorption capacities, gelation capacity, and foaming and emulsifying properties) of BGPI (105)(106)(107). The differences in functional properties of BGPI can be explained by several factors, including the amino acid composition (104), extraction method (38), extraction condition (108), and drying condition (109).…”

Section: Bambara Groundnut Protein Isolatementioning

confidence: 99%

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

et al. 2020

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Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification—of both agricultural production systems and diet—is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.

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“…Nevertheless, FD samples displayed the lowest content of β‐turn (15.80%). Mune and Sogi 43 also reported that FD contributed to less β‐turn structure (19–24%) of dried cowpea and bambara bean protein concentrates. This phenomenon might be a result of the detrimental effects caused by the high β‐sheet content in FD samples 42 …”

Section: Resultsmentioning

confidence: 94%

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

et al. 2020

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BACKGROUND Infrared freeze drying (IRFD) utilizes infrared radiation as a novel heating source in freeze drying (FD), leading to high‐quality dehydrated products and less drying time. The present study aimed to investigate the effects of IRFD on the drying characteristics (drying time and energy consumption), volatiles, physical structure and nutritional properties of Rosa rugosa flower. In addition, freeze drying (FD) and hot air drying (HAD) were also evaluated in a comparison with the IFRD drying method with respect to product quality parameters. RESULTS Fifty‐six volatile compounds were identified in fresh samples, whereas 53, 51 and 46 volatile compounds were identified in FD, IRFD and HAD samples, respectively. FD and IRFD were relatively more effective than HAD for better retention of volatile compounds of Rosa rugose flower. E‐nose analysis also exhibited similar flavor properties in FD and IRFD samples. The molecular structure properties of FD and IRFD samples measured by FTIR spectroscopy were also similar. As for nutritional properties, HAD dramatically (P < 0.05) reduced the nutritional values of R. rugosa flower after drying. The content of vitamin C (from 14.83 to 12.15 mg 100 g–1), flavonoids (from 478.00 to 333.33 mg 100 g–1) and anthocyanins (from 220.70 to 196.90 mg 100 g–1) in R. rugosa flower is well retained by IRFD and no significant difference (P < 0.05) was observed between FD and IRFD samples. CONCLUSION IRFD was found to be effective in retaining the aroma, structure and nutrition of R. rugosa flower, as well as demonstrating a lower energy consumption and shorter drying time. © 2020 Society of Chemical Industry

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Emulsifying and Foaming Properties of Protein Concentrates Prepared from Cowpea and Bambara Bean Using Different Drying Methods

Cited by 46 publications

References 24 publications

Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)

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