Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Muneer, Faraz; Johansson, Eva; Hedenqvist, Mikael S.; Plivelic, Tomás S.; Kuktaite, Ramune

doi:10.3390/ijms20010058

Cited by 35 publications

(28 citation statements)

References 41 publications

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“…The descriptions above clearly show the primary importance of the storage proteins in plants as a source of amino acids to be used as building blocks for the developing young seedling at emergence [17]. In food and industrial applications, seed storage proteins play a central role for functionality [19][20][21][22][23][24][25][26][27][28][29][30], making it important to understand how the functionality is influenced and can be fine-tuned [35][36][37].…”

Section: Impact Of Seed Storage Proteins On Functionalitymentioning

confidence: 99%

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

et al. 2020

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Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.

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Section: Impact Of Seed Storage Proteins On Functionalitymentioning

confidence: 99%

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

et al. 2020

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“…The samples WG LT, WG HT, WG 5G LT, and WG 5G HT showed no significant difference in the thermal stability with respect to the onset of weight loss and the maximum mass loss rate (Table 3). However, the increase in approximately 15 • C in the maximum mass loss rate for the above-mentioned samples compared to the raw WG indicated the effect on the gluten by the thermal/alkali treatment when extruded, possibly inducing crosslinking in the protein and thereby increasing their thermal properties [38,44,45]. On the other hand, all the samples treated with sodium bicarbonate, namely, WG 5S LT, WG 5S HT, WG 5G5S LT and WG 5G5S HT, had a lower onset and maximum mass loss rate temperatures than the other extruded samples (Table 3).…”

Section: Protein Thermal and Structural Characteristicsmentioning

confidence: 99%

Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics

et al. 2020

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The production of porous wheat gluten (WG) absorbent materials by means of extrusion processing is presented for the future development of sustainable superabsorbent polymers (SAPs). Different temperatures, formulations, and WG compositions were used to determine a useful protocol that provides the best combination of porosity and water swelling properties. The most optimal formulation was based on 50 wt.% WG in water that was processed at 80 °C as a mixture, which provided a porous core structure with a denser outer shell. As a green foaming agent, food-grade sodium bicarbonate was added during the processing, which allowed the formation of a more open porous material. This extruded WG material was able to swell 280% in water and, due to the open-cell structure, 28% with non-polar limonene. The results are paving the way towards production of porous bio macromolecular structures with high polar/non-polar liquid uptake, using extrusion as a solvent free and energy efficient production technique without toxic reagents.

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“…Due to the structural alteration, pea protein following pH-shifting treatment under alkaline conditions demonstrated better oxidative stability in oil-in-water emulsions than native pea protein. Changing the pH of wheat gluten to basic levels using NaOH resulted in changes in their molecular and secondary structure, as well as improved extensibility and tensile properties of the resultant films [143]. They promote protein reactivity by increasing its unfolding; thus, pH-shifting treatments can also be employed as a pre-treatment for other modification techniques.…”

Section: Glycationmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

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Chiang

et al. 2021

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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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Impact of pH Modification on Protein Polymerization and Structure–Function Relationships in Potato Protein and Wheat Gluten Composites

Cited by 35 publications

References 41 publications

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

Modeling to Understand Plant Protein Structure-Function Relationships—Implications for Seed Storage Proteins

Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics

Plant Proteins for Future Foods: A Roadmap

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