Functional and food application of plant proteins – a review

Tan, Melvin; Nawaz, Malik Adil; Buckow, Roman

doi:10.1080/87559129.2021.1955918

Cited by 78 publications

(24 citation statements)

References 263 publications

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“…Functional properties of cereal proteins play an integral role in specific end uses such as delivery systems, meat analogs, and beverages. 39 Herein, an evaluation of the functional properties, such as solubility, emulsification, and foaming properties, was performed for the DWGs. The pH-dependent solubility profiles are shown in Figure S4, which displays a typical bell-shaped tendency with increasing pH (2−12) for the organic acid based DWGs (black dotted line).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…The choice of protein concentration at 50 mg/mL contributed to the maximum utilization of wheat gluten. Functional properties of cereal proteins play an integral role in specific end uses such as delivery systems, meat analogs, and beverages . Herein, an evaluation of the functional properties, such as solubility, emulsification, and foaming properties, was performed for the DWGs.…”

Section: Resultsmentioning

confidence: 99%

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Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent

Zheng

Pang

Huang

et al. 2023

ACS Sustainable Chem. Eng.

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The utilization of natural deep eutectic solvents (NADESs) for super-deamidation of wheat gluten represents a costeffective approach to expand its potential applications as a plant protein source and reduce the occurrence of allergens. However, NADESs are susceptible to deconstruction during hydration, leading to unstable super-deamidation. Herein, we prepared a ternary hydrated NADES (HB 3 C 1 G 1 -N) composed of betaine, citric acid, and glucose, doubling the protein preparation concentration (50 mg/mL) compared to previous work and achieving a record-breaking degree of super-deamidation at 99.58%. Experimental and computational analyses revealed that the betaine in the NADES autonomously interacts with the citric acid and glucose at the hydrogen bond acceptor sites during hydration, reversing the disassembly of the hydrogen bond network in water and playing a crucial role in the accessibility of the buried amide group. The super-deamidated wheat gluten exhibited structural characteristics, such as fewer disulfide bonds and more low-molecular-weight subunits, resulting in a lightning-like microstructure in the model emulsion and improving the stability of oil droplets. This work demonstrates a green and scalable super-deamidation pathway and provides a foundation for broadening the application of super-deamidated wheat gluten.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent

Zheng

Pang

Huang

et al. 2023

ACS Sustainable Chem. Eng.

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“…The ζ-potential value of EA 0 (−21.47 mV) was less negative than that of EC (−23.10 mV), which revealed that UHT processing led to lower electronegativity. Protein aggregates would form primarily at high temperatures, leading to decreased protein solubility, which may account for lower electronegativity [ 58 ]. With the increase in Alcalase hydrolysis, the number of smaller peptides with more negative charge increased and that might result in the improvement in electronegativity (EA 5 to EA 30 ).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Nawaz

et al. 2022

Nutrients

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Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production.

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“…egg, milk, peanut and soy sources) may elicit adverse responses in humans following ingestion. It has been reported that the allergenic potential of proteins may be reduced by suitable modification processes (such as heat, high pressure and ultrasound), or combination with other food matrices (such as polysaccharides and polyphenols; Tan et al 2021). Meanwhile, a suitable modification process can also improve the functional properties of proteins, such as solubility, thickening and viscosity, foaming and emulsifying properties, water and fat binding and others (Akharume et al 2021;Nikbakht et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

Han

Zhu

et al. 2023

Int J of Dairy Tech

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Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein-based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low-fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future.

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Functional and food application of plant proteins – a review

Cited by 78 publications

References 263 publications

Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent

Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent

In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics

Characteristics of low‐fat whipped cream containing protein‐based fat replacers

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