Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Alonso-Miravalles, Loreto; Jeske, Stephanie; Bez, Jürgen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; Wriessnegger, Clara Larissa; O’Mahony, James A.; Zannini, Emanuele; Arendt, Elke K.

doi:10.1007/s00217-019-03296-y

Cited by 65 publications

(75 citation statements)

References 52 publications

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“…Scanning electron microscopy (SEM) was carried out according to the method of Alonso-Miravalles et al [19] using a JSM-5510 scanning electron microscope (JEOL Ltd, Tokyo, Japan).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

“…Foaming properties were assessed according to the method of Alonso-Miravalles et al [19] Dispersions (20 mL in 50 mL centrifuge tubes) with a protein concentration ranging from 0.1 to 3.3% (w/v) in 0.1 M phosphate buffer pH 7 were frothed using an Ultra-Turrax equipped with a S10N-10G dispersing element (Ika-Labortechnik, Janke and Kunkel GmbH, Staufen) at maximum speed for 30 s. The height of the sample (liquid and foam phase) was measured immediately, and after 60 min. Foaming capacity was taken as % sample expansion at 0 min, while foam stability was taken as sample expansion at 60 min as a percentage of sample expansion at 0 min.…”

Section: Foaming Propertiesmentioning

confidence: 99%

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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Vogelsang-O’Dwyer

Petersen

Joehnke

et al. 2020

Foods

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172

149

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Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.

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“…Scanning electron microscopy (SEM) was carried out according to the method of Alonso-Miravalles et al [19] using a JSM-5510 scanning electron microscope (JEOL Ltd, Tokyo, Japan).…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

Section: Foaming Propertiesmentioning

confidence: 99%

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Vogelsang-O’Dwyer

Petersen

Joehnke

et al. 2020

Foods

Self Cite

172

149

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“…Such heat-induced coagulation is governed by a balance between attractive and repulsive forces, as an increase in the latter has been shown to increase HCT [34]. Charge distribution among the amino acid side chains is altered by pH and in lentil proteins the negative charges increase with increasing pH, generating greater repulsion between lentil proteins [7]. Thus, at lower pH values, attractive forces will be stronger between the lentil proteins surrounding the oil globules, thereby reducing the HCT.…”

Section: Heat Stability Of Emulsionsmentioning

confidence: 99%

“…These results suggest that the lentil proteins are interacting with each other, and possibly the interfacial layer proteins, especially with increasing CaCl2 addition level, causing their migration with the oil droplets in the cream phase, as no sediment was notable in the samples on centrifugation. The protein profile was compared to that performed for the raw material [7], observing no differences in the different molecular weight bands. In the samples with CaCl2 concentrations between 0 and 5 mM, proteins with molecular weight (MW) of ~50, ~37 and ~20 kDa under nonreducing conditions were observed.…”

Section: Protein Profile Analysismentioning

confidence: 99%

“…Legumes contain high amounts of protein, typically ranging between 20 and 40%, and are a rich source of essential amino acids such as leucine and lysine [6]. In particular, lentil seeds are showing promising results for the preparation of functional protein isolate ingredients, due to the absence of allergens, antinutritional compounds (e.g., isoflavones) and are also an affordable, sustainable and abundant raw material [7]. The major proteins present in lentils are globulins (~50%) and albumins (~16.8%), both considered globular proteins [8,9].…”

Section: Introductionmentioning

confidence: 99%

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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Alonso-Miravalles

Zannini

Bez

et al. 2020

Foods

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Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl 2 ) and thermal processing (95 or 140 • C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 • C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl 2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl 2 addition level developed the highest viscosity during heating (95 • C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl 2 , compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.Foods 2020, 9, 453 2 of 14 coefficients of 7S and 11S, respectively. In contrast, the proteins in the albumin fraction have lower molecular weights (5-80 kDa) and are considered compact globular proteins [10].Oil-in-water emulsion systems formulated with plant proteins are of particular interest to the food industry as the market for plant-based milks, yogurts, spreads, cheeses and infant formula is growing [11]. Recently, there has been a major need to identify surface-active plant protein sources that can be used in food formulations for reasons of sustainability and in satisfying dietary requirements [12]. While soy is the most established source of plant protein, proteins from several legumes, such as those from lentils, are growing in interest [13]. The proteins from pulses have been shown to contain amphiphilic proteins that form relatively thick interfacial layers around oil droplets, thereby enhancing emulsion formation and stability [14]. In this regard, lentil proteins were shown to be very effective natural emulsifiers for oil-in-water emulsion systems, being very stable to environmental and compositional stresses such as heat, pH and added salts [15]. These authors associated the high stability of lentil proteins with their surface hydrophobicity and/or formation of thick viscoelastic films around oil droplets, as also suggested by Can Karaca et al. (2015) [14]. In another recent study by Gumus et al. (2017b) [16] it was demonstrated that lentil proteins could be successfully applied to formulate oil-in-water emulsions, with such systems being used for bioactive lipid delivery, with similar behaviour to whey protein under simulated in vitro gastrointestinal digestion systems. Moreover, Avramenko et al. ...

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

Münch,

Schroën,

Berton‐Carabin

2024

J Americ Oil Chem Soc

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Plant protein ingredients (isolates, concentrates) are increasingly used for food formulation due to their low environmental impact compared to animal‐based proteins. A specific application is food emulsions, of which the physical and oxidative stability need to be supported. The emulsifying properties of diverse plant proteins have already been largely covered in literature, whereas only in a few studies the chemical stability of such emulsions was addressed, especially regarding lipid oxidation. In the few examples available mostly the effects caused by proteins were elaborated, whereas those caused by non‐protein components have hardly been considered. Yet, plant protein ingredients are characterized by high compositional complexity, with notably a plethora of non‐protein components. Topics covered in this review, therefore, include the composition of various types of plant protein ingredients (i.e., legumes, oil seeds) in relation to the fractionation processes used, and the potential effects on lipid oxidation in emulsions. The composition varies greatly among species and depends on the harvest conditions (i.e., year, location), and genetics. In addition, fractionation processes may lead to the accumulation or dilution of components, and induce chemical changes. Both protein and non‐protein components can act as pro‐ or antioxidants contingent on their concentration and/or location in emulsions. Since the chemical composition of plant protein ingredients is often hardly reported, this makes a‐priori prediction of an overall effect difficult, if not impossible. Standardizing the fractionation process and the starting material, as well as in‐depth characterization of the resulting fractions, are highly recommended when aiming at rationally designing food emulsions.

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Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

Cited by 65 publications

References 52 publications

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

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