Modification of pea protein isolate functionality by freeze–thaw cycling

Kumar, Pavitra; Sivabalan, Sivapratha; Parhi, Ashutos; Sablani, Shyam S.

doi:10.1007/s11694-021-01151-x

Cited by 10 publications

(4 citation statements)

References 51 publications

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“…Moreover, constant exposure of hydrophobic groups weakens the binding effect with water molecules and results in reduced solubility. Similarly, the solubility of pea proteins also showed a significant reduction after F-T treatment [5].…”

Section: Functional Propertiesmentioning

confidence: 87%

“…An increased volume of ice crystals damaged protein structures, causing the formation of reactive oxygen for pro-oxidative components and resulting in increased carbonyl content in proteins [18]. However, the decrease in the rate of carbonyl formation following repeated F-T cycles (3)(4)(5) was probably because of the more compact overall structure CSPI, which was not easy to oxidize.…”

Section: Carbonyl Contentmentioning

confidence: 99%

“…Freezing treatment is a moderate physical method that can lead to possible structural modifications and affect functionality properties with minimum impact. This is because protein structures change when freezing and protein molecules are rearranged [5]. It was reported that cross-linking and oxidation of proteins were caused by multiple F-T cycles, leading to changes in protein structures and internal water mobility [6].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates

Wang

et al. 2023

Foods

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Changes in the functional properties and structures of Clitocybe squamulosa protein isolate (CSPI) in the process of freeze–thaw (F–T) cycles were explored. Remarkable alterations and the reduced content of protein ordered structure were revealed through structural analysis of CSPI after F–T treatments. The surface hydrophobicity and free sulfhydryl content of CSPI first increased and then decreased. However, after the F–T treatments, the carbonyl content of CSPI continued to increase. Similarly, the water holding capacity (WHC), oil holding capacity (OHC), and solubility of CSPI all declined as the number of F–T cycles increased. The foaming properties and emulsifying properties of CSPI were significantly improved and reached maximum values after three F–T cycles. CSPI undergoing two F–T cycles showed the highest digestibility, maximum polypeptide content, and highest DPPH and ·OH-radical-scavenging activities. The ·OH-radical-scavenging activities and reducing power of the gastrointestinally digested CSPI had the highest value after one F–T cycle. Therefore, it has been demonstrated that F–T treatments could be a residue-free and cost-effective tool for improving mushroom protein functional properties.

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Section: Functional Propertiesmentioning

confidence: 87%

Section: Carbonyl Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates

Wang

et al. 2023

Foods

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“…Nowadays, many other innovative processes are being investigated to try to improve plant-based proteins’ physicochemical properties, such as partial hydrolysis, ohmic heating and freeze-thaw cycle, which are capable of modifying proteins’ structure and intermolecular forces [ 114 , 115 , 116 ]. However, currently, little is known about these modifications when milk and plant proteins are both present in the same medium.…”

Section: Possible Approaches To Improve Dairy-plant Proteins Interact...mentioning

confidence: 99%

Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

Nascimento

Odelli

Carvalho

et al. 2023

Foods

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In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overcome the scarce functional and sensorial properties of plant proteins. Based on this mixture were designed several colloidal systems such as suspensions, gels, emulsions, and foams which can be found in many food products. This review aims to give profound scientific insights on the challenges and opportunities of developing such binary systems which could soon open a new market category in the food industry. The recent trends in the formulation of each colloidal system, as well as their limits and advantages are here considered. Lastly, new approaches to improve the coexistence of both milk and plant proteins and how they affect the sensorial profile of food products are discussed.

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