Functionality-driven fractionation the need for mild food processing

Geerts, Marlies E.J.

doi:10.18174/440617

Cited by 4 publications

(5 citation statements)

References 137 publications

(233 reference statements)

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“…These insights can subsequently be used in functionality driven fractionation processes, which would not aim to obtain pure fractions that are later to be combined again, but would aim at only adjusting the content of protein, soluble and insoluble polysaccharides such, that the desired functionality is obtained. This would allow the use of milder and more sustainable extraction conditions, which would contribute to better resource efficiency in the production of meat analogues (Geerts, 2018). which are thought to be due to chemical changes of both phases.…”

Section: 41mentioning

confidence: 99%

Creation of fibrous plant protein foods

Dekkers¹

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Section: 41mentioning

confidence: 99%

Creation of fibrous plant protein foods

Dekkers¹

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“…In addition, a hybrid fractionation process was proposed that combines dry fractionation with part of the aqueous fractionation process [57,58] . Despite of the advancements in plant protein fractionation, some argue that current fractionation processes are not optimized in terms of sustainability and protein functionality [49,59] . While most studies focus on alternative more sustainable fractionation methods, there is limited research focussing on mild fractionation.…”

Section: Pea Protein Fractionationmentioning

confidence: 99%

“…the texturization degree of extruded protein) becomes higher with a lower protein solubility [126,127] . Solubility and other functional properties can be controlled by the method of fractionation [50,59,128] . Differently fractionated pea proteins can thus display a range of functional attributes, including a high solubility, thickening and gelling capacity (Chapters 2 and 4).…”

Section: Introductionmentioning

confidence: 99%

Pea protein functionality : Tailor-made through fractionation

Kornet¹

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Some studies have shown that mild fractionation may result in similar or even better functional properties, than those of highly purified ingredients. This study aimed to relate the level of aqueous purification to the composition, solubility and viscosity of yellow pea fractions. A seldomly used method of cryo-planing combined with Cryo-SEM revealed the presence of protein bodies and starch granules in the seeds and flour, with sizes of ~ 3 µm and ~20 µm, respectively. Fractions with protein purities ranging from 40 to 85 wt. % were obtained from the flour and characterized. These fractions were also compared to commerially available pea protein isolate. The fractions that were only exposed to a solubilisation step contained high quantities of carbohydrates (23.6 wt. %), which were mostly present as oligosaccharides. Subsequent fractionation steps increased the protein content and changed the ratio between the different pea proteins to some extent.We found that more fractionation steps reduced the solubility of the fractions. The most purified fraction contained 17 wt. % insoluble protein aggregates with radii ≥ 100 nm. This fraction showed a substantial thickening capacity, with a viscosity of up to 10 3 mPa.s at a concentration of 23 wt. %. The impurities (i.e. sugars, starch granules) present in the fractions only had a small effect on viscosity. Based on the protein specific volume fraction and particle size analysis, it was concluded that pea protein can form aggregates with a rarefied structure responsible for its thickening capacity.

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“…Rapeseed and sunflower seeds consist of many components, including protein, oil, polysaccharides, phenolic compounds, and other minor components. The aim of conventional fractionation processes is to make highly refined ingredients, such as protein isolate, which requires considerable amounts of water, chemicals, and energy to produce (Geerts, 2018;. These high purity ingredients are mostly mixed again in the manufacture of foods.…”

Section: Process Control: Compositional Effectmentioning

confidence: 99%

Rapeseed and sunflower: from meal to meat analogue

Jia¹

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Chapter 1 General introduction Chapter 2 Assessing functional properties of rapeseed protein concentrate versus isolate for food applications Chapter 3 Rapeseed protein concentrate as a potential ingredient for meat analogues Chapter 4 Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing Chapter 5 Covalent and non-covalent modification of sunflower protein with chlorogenic acid: identifying the critical ratios that affect technofunctionality Chapter 6 Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application

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Functionality-driven fractionation the need for mild food processing

Cited by 4 publications

References 137 publications

Creation of fibrous plant protein foods

Creation of fibrous plant protein foods

Pea protein functionality : Tailor-made through fractionation

Rapeseed and sunflower: from meal to meat analogue

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