Isolation and study of the functional properties of pea proteins

Tömösközi, Sándor; Lásztity, R.; Haraszi, R.; Baticz, O.

doi:10.1002/1521-3803(20011001)45:6<399::aid-food399>3.0.co;2-0

Cited by 105 publications

(47 citation statements)

References 9 publications

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“…It also represents a vegetable alternative to lactic proteins [1] . The soy protein isolate (SPI) contains at least 90% protein; it is thus virtually free from lipids and carbohydrates [2] .…”

Section: Introductionmentioning

confidence: 99%

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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ObstractThis study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy. High-methoxyl pectin showed high solubility at all pHs investigated. The soy protein isolate showed low solubility at pH 4.5, which is close to its isoelectric point, and complete solubility at pH 11.0. The formation of complexes suggested an attractive interaction between the biopolymers, with high absorbance reading values and images of complexes from optical microscopy. These complexes were present in systems with pHs below the soy protein isolate's isoelectric point, with positive charges; the high-methoxyl pectin, however, had negative ones.

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Section: Introductionmentioning

confidence: 99%

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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“…The emulsion activity of Eucheuma denticulatum was similar to (75.68%) in Kappaphycus alvarezii (Eucheuma cottonii) obtained by Kumar et al, (2014) where cotton seed oil was used. In this study the emulsion capacities of the seaweed species compares well with lupin seed (60%) and soya bean (70%) whose extract are used as emulsifiers in the food industry (Tömösközi et al, 2001). The good emulsifying ability of seaweeds is attributed to phycocolloids which is widely used in meat processing as a result of their good thickening, emulsifying, thickening and stabilizing properties (Cofrades et al, 2011).…”

Section: Emulsion Activitymentioning

confidence: 85%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

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The aim of the study was to determine the chemical and functional properties of five Kenyan seaweed species namely; (Hypnea musciformis, Eucheuma denticulatum, Laurencia intermedia, Sargassum oligocystum, Ulva fasciata) as a potential fat replacer in chicken sausage processing. The proximate composition was investigated using the standard AOAC methods, while the nitrogen-free extract (NFE) was determined by weight difference of the proximate components. The seaweeds were analyzed for mineral composition using atomic absorption spectrophotometry while the fatty acid profile was determined by gas chromatography. The water holding capacity and the emulsion capacity of the seaweed were determined using AACC procedures. The highest proximate component was NFE (65.06 %) while the least was crude fat (0.87 %). Among the nine minerals analyzed, calcium was the highest (1185.29 mg/100g) while lead was not detected. Saturated fatty acids (SFA) were the highest with a range of 53.03-71.05 % followed by monounsaturated fatty acids (4.83-17.71%) and polyunsaturated fatty acids (PUFA) (2.75 -10.13%). The highest emulsifying activity was obtained in Ulva fasciata (75.66 %) and Eucheuma denticulatum (75.69 %) while the lowest was obtained in Sargassum oligocystum (59.19 %). The highest water holding capacity was obtained in Sargassum oligocystum (13.75ml/g) while the lowest was recorded in Eucheuma denticulatum (8.42ml/g) and Ulva fasciata (9.16ml/g). The findings of this study demonstrated the potential of seaweeds in improving the chemical and functional characteristics of processed foods.

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“…O valor observado para o concentrado proteico de semente de cupuaçu, 3,83%, foi superior ao encontrado em concentrado proteico de ervilha, 0,9% (TÖMÖSKÖZI et al, 2001) e em concentrado proteico de castanhado-pará, 1,37% (GLÓRIA e REGITANO-D'ARCE, 2000). Para o isolado proteico do cupuaçu, o teor de 0,44% encontra-se abaixo do relatado em isolado proteico de ervilha, 1,6% (TÖMÖSKÖZI et al, 2001), porém superior ao do isolado proteico de castanha-do-pará, 0,16% (GLÓRIA e REGITANO-D'ARCE, 2000). Henn e Netto (1998), por outro lado, encontraram teores de lipídios para diferentes isolados comerciais de soja que variaram de 3,0 a 4,7%.…”

Section: Perfil De Aminoácidos Totaisunclassified

“…Segundo eles, essas mudanças podem estar relacionadas com a perda de algumas proteínas solúveis e/ou ligadas a danos causados pela extração alcalina. Tömösközi et al (2001), estudando proteínas isoladas de ervilha, observaram ligeira redução nos teores de metionina no isolado, quando comparado à farinha da ervilha. Foi surpreendente, porém, que a cisteína não seguiu a mesma tendência, registrando um aumento no teor quando a proteína foi isolada.…”

Section: Eletroforese Em Gel De Poliacrilamida (Sds-page)unclassified

CARACTERIZAÇÃO DE CONCENTRADO E ISOLADO PROTÉICO EXTRAÍDO DE SEMENTES DE CUPUAÇU (Theobroma gradiflorum,Schum)

CARVALHO¹,

GARCÍA²,

FARFÁN³

et al. 2009

BJFT

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ResumoEste estudo descreve a extração de concentrados e isolados proteicos de sementes de cupuaçu (Theobroma grandiflorum Schum), por tratamento brando. Apresenta também a caracterização dos perfis aminoacídico e eletroforético das proteínas deste produto da Amazônia. As proteínas da semente de cupuaçu apresentaram a sua menor solubilidade proteica em pH 3,5, que é o ponto isoelétrico representativo das proteínas. Com o método de extração utilizado, não foi possível obter concentrados e isolados proteicos da farinha das sementes com teores de proteína superiores a 31,18 e 64,33%, respectivamente. Nos perfis eletroforéticos das proteínas da farinha desengordurada, do concentrado e do isolado proteico, observou-se a presença de três bandas proteicas principais, com pesos moleculares variando de 20,03 a 39,79 kDa. Seis bandas tênues adicionais foram observadas na farinha desengordurada e no concentrado, sendo que duas delas estavam praticamente ausentes no isolado. Observou-se que a farinha desengordurada, o concentrado e o isolado proteico de cupuaçu possuem boa composição aminoacídica, com perfil nutricional superior ao do cacau, para a maioria dos aminoácidos. Palavras-chave: Theobroma grandiflorum; Concentrado proteico; Isolado proteico; Perfil de aminoácidos; Solubilidade proteica; Eletroforese. SummaryThis research describes the extraction of both a protein concentrate and isolate from the seeds of cupuassu (Theobroma grandiflorum Schum) using a mild extraction procedure, and provides the amino acid and electrophoretic profiles of the proteins of this Amazonian product. The pH of minimum solubility, considered as the isoelectric point representative of the proteins was 3.5. The mild extraction system was not capable of producing a protein concentrate and protein isolate containing more than 31.18 and 64.33% protein, respectively. From the electrophoretic profiles of the defatted flour, protein concentrate and protein isolate, three major bands were observed with approximate molecular weights between 20.03 and 39.79 kDa. Six additional weak bands were evident in the profiles of the defatted flour and the concentrate, but two of these were absent from the isolate. As inferred from the amino acid profiles of the flour, concentrate and isolate, the cupuassu seed proteins contain a composition nutritionally superior to that of cocoa for most of the amino acids. Os nibs obtidos foram moídos em aparelho de cilindros resfriados (PILÃO, SP, Brasil) e a farinha, submetida à extração parcial da gordura em prensa hidráulica de discos (ERCITEC Bauru, Brasil), utilizando-se pressão gradual de até 248,7 t.cm -2 , a qual foi mantida durante 50 min. Posteriormente, foi complementada a extração de gordura utilizando-se o método proposto por Boatright e Hettiarachchy (1995). O material desengordurado foi moído até granulometria de aproximadamente 297 μm, obtendo-se a farinha desengordurada de sementes de cupuaçu, a qual foi utilizada no preparo do concentrado e isolado proteico. Obtenção do concentrado proteico de semente de cu...

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Isolation and study of the functional properties of pea proteins

Cited by 105 publications

References 9 publications

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

CARACTERIZAÇÃO DE CONCENTRADO E ISOLADO PROTÉICO EXTRAÍDO DE SEMENTES DE CUPUAÇU (Theobroma gradiflorum,Schum)

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