Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Wang, Qingling; Jin, Yan; Xiong, Youling L.

doi:10.1021/acs.jafc.8b03901

Cited by 143 publications

(69 citation statements)

References 43 publications

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“…It should be noted that adverse chemical reactions, such as the conversion of cysteine and serine residues to nephrotoxic lysinoalanine compounds, can occur under highly alkaline and heating conditions. As reported by Wang, Jin, and Xiong (2018), HPI extracted at pH 10 and room temperature had a low level of lysinoalanine (0.8 mg/100 g protein). However, if the extracted HPI was held at pH 12 for as short as 5 min at 40°C, the lysinoalanine content would increase to 4 mg/100 g protein.…”

Section: Protein Processingsupporting

confidence: 71%

“…However, Wang et al. () found that heating at 80 °C up to 60 min actually slightly improved the solubility of HPI (Figure ). The discrepant findings may be due to different protein concentration testing methods, as well as the protein composition.…”

Section: Structural Modification For Functionality Improvementmentioning

confidence: 97%

“…Solubility of HPI samples (pH 7.0) subjected to pH 12 shift treatment under different temperatures (20 to 80 °C) for 1, 5, and 60 min. pH 12 shift: exposing protein to pH 12 (unfolding) then to pH 7.0 (partial refolding) (Wang et al., ).…”

Section: Structural Modification For Functionality Improvementmentioning

confidence: 99%

“…The pH shift treatment, aided by controlled heating, was investigated by Wang et al. () to modify the structure of HPI for functionality improvement. The pH 12 shift conducted at high temperature (80 °C) instantly increased the protein solubility from approximately 20% to 82% within the first minute, and to ultimately 97% within 60 min (Figure ).…”

Section: Structural Modification For Functionality Improvementmentioning

confidence: 99%

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Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

Self Cite

177

107

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The increasing demand for plant proteins, along with rising awareness of the nutritional and functional roles of dietary proteins, has prompted the nutrition and food industry to explore nontraditional protein sources. Hempseed protein with its excellent nutritional value and superior digestibility has drawn great interest in both scientific and industrial fields. In this review, the chemistry and nutritional quality of hempseed protein and the health benefits of bioactive peptides derived thereof are highlighted. Processing, functionality, and application of various hemp protein products, including hempseed meal, hemp protein concentrates, and hemp protein isolates, are discussed. Moreover, recent advances in technological innovation to improve hempseed protein functionality are introduced. The objective of this review is to provide an updated summary of the research on hempseed protein and to fill the knowledge gap in the exploitation of potential nutritional, health, and processing benefits of this emerging protein source.

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Section: Protein Processingsupporting

confidence: 71%

Section: Structural Modification For Functionality Improvementmentioning

confidence: 97%

Section: Structural Modification For Functionality Improvementmentioning

confidence: 99%

Section: Structural Modification For Functionality Improvementmentioning

confidence: 99%

See 2 more Smart Citations

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Wang

Xiong

2019

Comp Rev Food Sci Food Safe

Self Cite

177

107

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show abstract

“…Jiang, Chen, and Xiong (), Valenzuela, Abugoch, Tapia, and Gamboa (), and Wang, Jin, and Xiong () observed for soybean, quinoa, and hemp proteins, respectively, that a shift to pH 12 caused protein unfolding through changes mainly in their tertiary structure. This unfolding allowed the exposure of hydrophobic groups, and the formation of large aggregates involving disulfide bonds (>1000 kDa for quinoa).…”

Section: Resultsmentioning

confidence: 98%

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Potin

Lubbers

Husson

et al. 2019

Journal of Food Science

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The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated presscakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to 500 mM NaCl) and press-cake/liquid weight ratio (2% to 22%). pH was the most impacting factor. At acidic pH (2 to 7) the extraction yields were low and quite constant (<7%), corresponding mainly to hemp albumins solubilization. The extraction of globulins started to increase significantly from pH 8, with protein extraction yield varying from 8.3% at pH 8 to 67.1% at pH 12 for a 10% press-cake/liquid weight ratio. The addition of NaCl in press-cake suspensions did not increase the total nitrogen content in aqueous extracts at alkaline pH while the lowest press-cake/liquid weight ratios (5% to 10%) were revealed optimal regarding protein recovery rate. The intense coloration observed on the aqueous extracts above pH 8 was assigned to solubilization and oxidation of phenolic compounds whose concentration increased about sevenfolds from pH 2 to 12. At the highest applied pH (11 to 12), the formation of covalent complexes between phenolic compounds and some hemp polypeptides was hypothesized. Aqueous extraction at strong alkaline pH (>9) without salt addition and respecting a 10% press-cake/liquid weight ratio should be retained to optimize protein extraction yield. However, further purification steps are required to evaluate the nutritional, organoleptic, and techno-functional properties of hemp proteins extracted in such conditions. Practical Application: The traditional extraction process of hemp proteins by alkaline solubilization and isoelectric precipitation, mostly from delipidated hemp press-cake, leads to limited quantity and poor solubility of extracted proteins, and data related to extraction conditions are insufficiently available to optimize this process. This article aims to find optimal hydration conditions (pH, ionic strength, press-cake to liquid ratio) for protein extraction from undelipidated hemp press-cake, allowing high protein recovery and preserving protein quality. The results obtained represent very useful data for developing an economically viable and sustainable extraction process of proteins from raw hemp press-cake.

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Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

et al. 2021

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Background and objectives Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and novelty This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.

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Heating-Aided pH Shifting Modifies Hemp Seed Protein Structure, Cross-Linking, and Emulsifying Properties

Cited by 143 publications

References 43 publications

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Processing, Nutrition, and Functionality of Hempseed Protein: A Review

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

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