Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic

Busu, Nyasha M.; Amonsou, Eric O.

doi:10.1016/j.foodhyd.2018.08.044

Cited by 16 publications

(7 citation statements)

References 37 publications

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“…A fairly similar pH dependence of the surface potential has previously been reported for these two emulsifiers. , The ζ-potential of these systems became less negative below 4, which is due to carboxylic acid protonation (−COOH) of the emulsifiers around their p K a values . QS and GA have been reported to have p K a values around pH 3.2 and 2.2, respectively. , As mentioned earlier, the ζ-potential of the GA-coated lipid droplets was near zero at pH 2 but the droplets were stable to aggregation and gravitational separation (Figures a and ). This is because the large GA molecules create a thick interfacial coating around the droplets. , Under neutral conditions, the GA is highly charged and so the droplets are stabilized by a combination of steric and electrostatic repulsive forces.…”

Section: Resultssupporting

confidence: 70%

“…20 QS and GA have been reported to have pK a values around pH 3.2 and 2.2, respectively. 38,39 As mentioned earlier, the ζ-potential of the GA-coated lipid droplets was near zero at pH 2 but the droplets were stable to aggregation and gravitational separation (Figures 2a and 3). This is because the large GA molecules create a thick interfacial coating around the droplets.…”

Section: ■ Results and Discussionmentioning

confidence: 53%

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Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Zhang

Tan

et al. 2019

J. Agric. Food Chem.

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The influence of plant-based (gum arabic and quillaja saponin) and animal-based (whey protein isolate, WPI) emulsifiers on the production and stability of vitamin E-fortified emulsions was investigated. Their impact on lipid digestibility and vitamin bioaccessibility was also studied utilizing an in vitro gastrointestinal tract. WPI and saponin produced smaller emulsions than gum arabic. All emulsions had good storage stability at room temperature (4 weeks, pH 7). Saponin-and gum arabic-emulsions were resistant to droplet aggregation from pH 2 to 8 because these emulsifiers generated strong electrosteric repulsion. WPI-coated droplets flocculated around pH 5 due to a reduction in charge near their isoelectric point. Lipid digestion was slower in saponin-emulsions, presumably because the high surface activity of saponins inhibited their removal by bile acids and lipase. Vitamin bioaccessibility was higher in WPI-than in saponin-or gum arabic-emulsions. This information may facilitate the design of more efficacious vitamin-fortified delivery systems.

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Section: Resultssupporting

confidence: 70%

Section: ■ Results and Discussionmentioning

confidence: 53%

Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Zhang

Tan

et al. 2019

J. Agric. Food Chem.

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“…2) showed five major bands of 109, 62, 43, 35 and 28 kDa and other bands with low intensity around 10–23, 32, 38, 73 and 83 kDa. The band at 109, 62, 43, 35, 32 and 28 kDa might correspond to 7S vicilin subunits (Mune Mune & Sogi, 2015; Mune Mune et al ., 2018, 2020; Busu & Amonsou, 2019; Diedericks et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…2 Some legume seeds contained vicilin as the major storage protein (Diedericks et al, 2019). Vicilin was a trimeric or hexameric protein without disulfide bonds (Adebowale et al, 2011), and the vicilin subunits in bambara groundnut had been reported by Busu & Amonsou (2019) Vicilin contained in other legumes has been reported, such as vicilin in cowpea protein isolate (50, 52, 38 and 33 kDa) reported by Rangel et al (2003); peas (50, 47, 37, 35, 34, 33.3, 31.8, 30, 28 2008), as well as in red bean (55.8, 36.9, 31.7, 28.6 and 27 kDa) by Tang & Sun (2011). Subunits composition of vicilin could vary primarily due to post-translation processing, such as glycosylation that probably affected the molecular weight of the polypeptides (Freitas et al, 2004;Barac et al, 2010), and changes in the expression patterns of proteins present in seeds (Carvalho et al, 2012).…”

Section: Protein Profilesmentioning

confidence: 99%

Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein

Astuti

Palupi

Suhartono

et al. 2023

Int J of Food Sci Tech

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SummaryExtrusion has been reported as a method for reducing protein allergenicity. This study aimed to investigate the effect of extrusion on proteins contained in bambara groundnut flour on the allergenicity of the nut. Allergenicity could also be assessed after human digestion using simulated enzyme digestion. Bambara groundnut flour was extruded and followed by pepsin and pancreatin digestion. SDS‐PAGE, immunoblotting and ELISA were performed to reveal the protein profiles before and after extrusion and to locate the proteins with their IgE binding properties. Two bands following SDS‐PAGE at a similar range of molecular weight (11 and 13 kDa) were identified with the IgE binding in 4 of 10 human sera after the raw bambara groundnut flour was digested by the digestion enzymes. On the contrary, none of the protein bands was observed in its extruded flour, with or without simulated digestion treatment. ELISA analysis showed that the extrusion could decrease allergenicity by approximately 60%. After digestion, the allergenicity reduction of the extruded flour could reach 100%. Therefore, extrusion is a promising food processing method to reduce the allergenicity of bambara groundnut protein.

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“…As discussed previously, most commercially available plant protein isolates tend to be largely denatured, and it has been shown to affect the interactions and resultant properties with polysaccharides [203]. To round off this section, other active research areas include complex coacervation [204][205][206][207][208][209][210] and applications in encapsulation [211][212][213][214].…”

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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Fractionation pH of bambara groundnut (Vigna subterranea) protein impacts the degree of complexation with gum arabic

Cited by 16 publications

References 37 publications

Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Vitamin E Encapsulation within Oil-in-Water Emulsions: Impact of Emulsifier Type on Physicochemical Stability and Bioaccessibility

Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein

Plant Proteins for Future Foods: A Roadmap

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