Fenugreek (<i>Trigonella foenum graecum</i>) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

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

doi:10.1002/jsfa.7056

Cited by 94 publications

(54 citation statements)

References 47 publications

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“…On addition, the reduction of protein particle size by the ultrasonic treatment may be easier to partially dissolve in water during WHC determination, resulting in lower WHC; on the contrary, the small protein particles were more likely to bind with oil because of their larger specific surface area, leading to higher DHC. These results were similar to Fenugreek seed protein (Feyzi et al, 2015).…”

Section: Water and Oil Holding Capacitysupporting

confidence: 86%

“…When the pH value was far from the isoelectric point, the protein had more negative and positive charges, which led to the increase of electrostatic repulsion and hydration that promoted the protein dissolution and the higher solubility. The similar reports were found in Kiwi fruit seed protein (Deng et al, 2014), Fenugreek seed protein (Feyzi et al, 2015), duck liver protein (Zou et al, 2017) and rice bran protein (Phongthai et al, 2016). Moreover, the solubility of WSP was higher than that of SPO.…”

Section: Protein Solubilitysupporting

confidence: 82%

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Ultrasonic-assisted extraction and functional properties of wampee seed protein

Liu

et al. 2019

Food Sci. Technol

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The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein's functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPO). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP's solubility was higher than that of SPO and its isoelectric point was near 3.0. Compared with SPO, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.Practical Application: The optimal extraction conditions for wampee seed protein are desirable and practical, and the wampee seed protein can be used as a new protein source for its functional properties. Liu et al.

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Section: Water and Oil Holding Capacitysupporting

confidence: 86%

Section: Protein Solubilitysupporting

confidence: 82%

Ultrasonic-assisted extraction and functional properties of wampee seed protein

Liu

et al. 2019

Food Sci. Technol

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“…Fenugreek ( Trigonella foenum graecum ) is an important crop belonging to Fabaceae family, which is extensively cultivated in Mediterranean countries and Asia . Studies have shown fenugreek seeds are a great source of plant proteins with total protein content of about 250 to 386 g kg −1 . Among different ingredients, plant protein isolates are highly demanded as food ingredients due to their nutritional and functional properties .…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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“…Physical characteristics of biscuit (Width, Thickness and Spread ratio) were affected significantly (p ≥ 0.05) with the increase in the level of FSF as shown in Table 5. Substitution of WF with 5 and 10% of FSF caused decreasing in width of biscuits before baking and increasing in the width after baking .The reason for the decreasing in width may due to the biscuit cell structure being unable to retain gas during proofing (Feyzi et al, 2015;Hefny 2017). Results indicated that, the average width of control biscuit before baking was 23.36 cm, whereas after baking was 24.66 cm.…”

Section: Physical Characteristics Of Wheat Biscuits Supplemented By Rmentioning

confidence: 99%

“…It becomes a good source of protein and its supplementation in wheat flour would help to improve the nutritional quality of the products (Hooda and Jood, 2005;Nassar et al, 2008). It was found that mixing two or more different materials will help to solve the deficiency problem of cereals as low nutritional value by using legumes as food protein source (Rennan et al, 2008;Masood and Batool, 2010;Feyzi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality

El-Naggar

Eid²

2019

Zagazig Journal of Agricultural Research

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Nowadays, demand for health-oriented products such as functional foods which has high fiber products is increasing. So, this work studied the effect of partial replacement of wheat flour (72% extraction) by different levels (5%,10%, 15% and 20%) of raw, soaked and germinated fenugreek seed flour (Trigonella foenum graecum). The chemical and rheological characteristics for produced dough blends, and on the sensory, physical and chemical characteristics for produced biscuits were studied. Results indicated that incorporation of fenugreek seed flour (FSF) obviously (P≥ 0.05) increased in protein, fat, crude fiber, and ash with increasing FSF supplementing levels. The mineral contents of treated fenugreek seed flours almost was higher than the control samples. Germination process of fenugreek seed flour caused a decrease in the most of minerals compared with the soaking process. The replacement of wheat flour with fenugreek seed flour caused a decrease (P≥ 0.05) in extensibility of the dough as measured by the extensograph and an increase (P≥ 0.05) in resistance to extension, proportional number and dough energy tests. Farinograph results showed that all additions of fenugreek seed flour increased water absorption, dough development time and mixing tolerance index, while decreased dough stability and weakening values in the case of higher replacing with fenugreek seed flour levels. The effects on dough development time, water absorption, and mixing tolerance indices were intensified with GF (germinated fenugreek seed flour) samples under 5% or 10% levels. Generally, the addition of germinated fenugreek flour to wheat flour at ratio of 5 or 10 levels had a less deleterious effect on the chemical and rheological properties of dough than that of RF(raw fenugreek seed flour) and/or SF(soaked fenugreek seed flour). The sensory evaluation results of supplemented biscuit showed that a maximum of 10% FSF can be incorporated to made acceptable quality biscuits. While, biscuits containing 15 or 20% FSF were unacceptable to the panelists as compared with the control biscuit. Results of chemical analyses indicated that incorporation of FSF into biscuits formula obviously (p≥0.05) increased each of protein, fat, crude fiber, ash and indispensable amino acid (IAAs) contents with increasing FSF supplementing levels. The amino acids composition revealed that supplemented biscuits with FSF contained the most of IAAs and will cover a highly percentages of reference protein pattern of FAO/WHO (1973). Lysine was the first limiting amino acid in control biscuit samples. Supplemented biscuits with germinated FSF had higher lysine contents than other treatments. It could be concluded that, incorporation up to a 10% level of germinated FSF into wheat biscuit formula resulted in improving their chemical, sensory quality characteristics and complementing the deficiency in lysine amino acid.

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Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties

Abstract: Fenugreek seed protein extraction was optimized by control of pH and NaCl concentration. FPI could be used as a protein source with remarkable functional properties.

Cited by 94 publications

References 47 publications

Ultrasonic-assisted extraction and functional properties of wampee seed protein

Ultrasonic-assisted extraction and functional properties of wampee seed protein

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

Influence of Fenugreek Seeds Flour on the Rheological Characteristics of Wheat Flour and Biscuit Quality

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