Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation

Tabtabaei, Solmaz; Konakbayeva, Dinara; Rajabzadeh, Amin Reza; Legge, Raymond L.

doi:10.1016/j.foodchem.2019.01.031

Cited by 63 publications

(34 citation statements)

References 48 publications

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“…Later, single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of protein concentrate found that the two-stage approach resulted in a protein-rich fraction yield of 38% accounting for 60% of the total protein which was a significantly higher than that of the optimized single-stage triboelectrostatic separation [127]. Similarly, Jafari et al [124] and Tabtabaei et al [128] examined the physiochemical and functional properties of navy bean protein concentrated using triboelectrostatic separation. They found that electrostatically separated increased from 25.4% to 43.0% total protein yield of original navy bean flour, the protein fractions protein fractions exhibited superior solubility, superior emulsion stability, foam expansion and foam volume stability compared to the wet-fractionated navy bean protein isolate.…”

Section: Protein Isolation Methods and Extractionmentioning

confidence: 99%

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Khazaei

Subedi

Nickerson

et al. 2019

Foods

199

132

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Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.

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Section: Protein Isolation Methods and Extractionmentioning

confidence: 99%

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Khazaei

Subedi

Nickerson

et al. 2019

Foods

199

132

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“…is one of the major constituents of dry beans, and could represent a major product after isolating other valuable components such as protein concentrates. 15 It would be promising to develop new applications using the starch component of navy bean. For example, studies on films produced from dry bean starches have just emerged.…”

Section: Starchmentioning

confidence: 99%

“…Recently, gluten‐free pasta has also developed using dry bean flours, in which the texture properties were mainly affected by the starch content 14 . Starch is one of the major constituents of dry beans, and could represent a major product after isolating other valuable components such as protein concentrates 15 . It would be promising to develop new applications using the starch component of navy bean.…”

Section: Introductionmentioning

confidence: 99%

Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

Zhang

2020

J Sci Food Agric

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BACKGROUND Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. RESULTS In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L−1), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L−1 was dispersed into film‐forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. CONCLUSION Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry

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“…The design of roll‐type corona–electrostatic separator depends on various factors such as roll speed, high voltage amount of corona, and electrostatic electrode that improve the efficiency of process. Tabtabaei, Konakbayeva, Rajabzadeh, and Legge () showed that the functional properties of navy bean protein concentrates obtained by pneumatic triboelectrostatic separation applied a sustainable, chemical‐free dry triboelectrostatic separation method for soybean protein concentrate as well as navy bean protein. They reported that the functional properties of these fractions were examined and compared with the commercial soybean protein concentrate as well as navy bean protein isolate obtained by a conventional wet fractionation process.…”

Section: Introductionmentioning

confidence: 99%

A roll‐type corona discharge–electrostatic separator for separating wheat grain and straw particles

Jafari

Chegini

Akmal

et al. 2019

J Food Process Engineering

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Different methods such as mechanical, pneumatic, and electrical techniques have been used in the separation process of impurities from agricultural products. In electrical systems, three methods, that is, triboelectrostatic, free fall, and roll type with high‐voltage corona discharge electrodes, are usually used. In the present study, separation trajectory of grain and wheat straw are firstly predicted using simulation of roll‐type corona system configuration in COMSOL Multiphysics and MATLAB. Experimental tests are conducted to determine the separation performance of a roll‐type corona apparatus with 10, 15, 20, 25, and 30 kV voltages at 50, 70, and 90 rpm drum rotational speeds. The simulation results showed that the trajectory of the grain particles deviated from that of straw when the voltage increased from 10 to 30 kV as well as increasing the rotational speed from 50 to 90 rpm. Although the rotational speed of 70 rpm resulted in a good separation of grains from straw particles, increasing the speed to 90 rpm not only did not improve the separation performance but also caused a dispersal of the particles and reduced the separation quality. The simulation results were in good accordance with the experimental results obtained from the developed prototype. Practical applications The results of this study can be used in configuration optimization design of “Corona Type Cylindrical Electrostatic Separation” for separating seed and straw in agriculture production, especially where they cannot be separated by conventional methods.

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Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation

Cited by 63 publications

References 48 publications

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

A roll‐type corona discharge–electrostatic separator for separating wheat grain and straw particles

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