Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Sun, Minjie; Mu, Taihua; Zhang, Miao; Arogundade, Lawrence A.

doi:10.1016/j.jfca.2012.03.008

Cited by 52 publications

(23 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lupine protein concentrate unheated and heated at 60 C showed a higher amount of peptides formed after 30 min of gastric digestion than samples heated at 90 C (Pelgrom et al 2014). Soy protein isolate (SPI) heated at 100 C for 20 min showed a lower digestibility than native SPI, while autoclaving at 110 and 127 C for 20 min significantly enhanced its digestibility (Sun et al 2012).…”

Section: Hydrolysis Of Quinoa Protein Solutionsmentioning

confidence: 99%

“…Heating often leads to an increase in digestibility. For example, heat treatment of sweet potato protein isolate (PPI) at 100 C (20 and 60 min), 110 and 127 C for 20 min resulted in a significant increase in the gastrointestinal digestibility compared to that of native protein (Sun et al 2012). Whey protein isolate (WPI) heat treated at 80 C for 30 min significantly enhanced its gastric digestibility compared with native WPI (He et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…However, heating can also result in a decrease of the digestibility. Heating soy protein isolate (SPI) at 100 C for 60 min decreased its gastric digestibility compared with native SPI (Sun et al 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Opazo-Navarrete

Boom

Janssen

2017

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

Quinoa protein was isolated from quinoa seeds using wet fractionation that resulted in a protein isolate (QPI) with a high protein purity of 87.1% (w/dw) and a protein yield of around 54%, and a dry fractionation method delivered a quinoa protein concentrate (QPC) with a purity of 27.8% (w/dw) and yield of around 47%. The dry fractionation process only involves milling and sieving and keeps the protein in its natural, native state. The aim was to study the in vitro gastric digestibility of both protein. Attention was paid to thermal pre-treatment of QPI and QPC. QPC showed significantly higher (p < .05) digestibility than QPI samples. The results were interpreted with a simple double exponential model. The fraction of easily digested protein in QPC is higher than for QPI. The better digestibility of the QPC was explained by the prevention of the formation of large aggregates during pre-heating of the protein.

show abstract

Section: Hydrolysis Of Quinoa Protein Solutionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Opazo-Navarrete

Boom

Janssen

2017

International Journal of Food Sciences and Nutrition

View full text Add to dashboard Cite

show abstract

“…Sweet potato contains 20.4%–31.8% starch (Noda, Kobayashi, & Suda, ) and 0.29%–2.24% crude protein (CP) on a fresh weight basis (Purcell, Swaisgood, & Pope, ). Essential amino acids make up approximately 40.7% of the sweet potato protein, which is especially rich in aspartic acid (18.5%) and glutamic acid (9.30%; Mu, Tan, & Xue, ) but deficient in lysine (Sun, Mu, Zhang, & Arogundade, ). It has been reported that the digestibility of autoclaved sweet potato protein is 95.1% in vivo, which is markedly higher than that of native sweet potato protein (50.4%; Sun et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Essential amino acids make up approximately 40.7% of the sweet potato protein, which is especially rich in aspartic acid (18.5%) and glutamic acid (9.30%; Mu, Tan, & Xue, ) but deficient in lysine (Sun, Mu, Zhang, & Arogundade, ). It has been reported that the digestibility of autoclaved sweet potato protein is 95.1% in vivo, which is markedly higher than that of native sweet potato protein (50.4%; Sun et al, ). In addition, sweet potatoes are rich in dietary fiber, minerals, vitamins, and antioxidants, such as phenolic acids, anthocyanins, α‐tocopherol, and β‐carotene, which are considered beneficial to human and animal health (Woolfe, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of effects of the dry‐heat‐processed sweet potato waste as broiler feed

Zhang

Ijiri

et al. 2019

Animal Science Journal

View full text Add to dashboard Cite

This study was conducted to examine the effects of feeding dry‐processed sweet potato waste on the growth of broilers. Sweet potato waste was air‐dried (A‐SPW) or heat‐dried (D‐SPW). Twenty‐four 14‐d‐old chicks were assigned to the following groups (14–28 days): control, fed a corn‐soybean meal‐based diet; A‐SPW, fed the basal diet with 55% of the corn replaced with A‐SPW meal; D‐SPW, fed the basal diet with 50% of the corn replaced with D‐SPW meal. The feed conversion ratio (feed/gain) of the D‐SPW group was greater than that of the A‐SPW group. The relative weight of abdominal fat and the muscle lipid content of the D‐SPW group were increased compared with those of the A‐SPW group. The metabolizabilities of crude protein and gross energy of the D‐SPW group were increased compared with those of the A‐SPW group. The plasma α‐tocopherol concentrations of the A‐SPW and D‐SPW groups were greater than that of the control group. Plasma malondialdehyde was decreased in the A‐SPW and D‐SPW groups, and muscle malondialdehyde was decreased in the D‐SPW group, compared with the control group. Our results demonstrate that dry‐heat processing improves the nutrient metabolizability of sweet potato waste and makes it into available feed for broilers.

show abstract

Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

Rashid,

Gülseren

2024

Sustainable Food Proteins

View full text Add to dashboard Cite

Basil (Ocimum basilicum L.) is an annual plant known for its essential oil and phenolic content. The aim of this study was to isolate and characterize proteins from basil seeds and evaluate their potential in food fortification. The mucilage was removed from the seed by aqueous extraction and thermal hydration, whereas oil was removed via cold pressing. Basil seed protein isolate (BSPI) was obtained by an alkali extraction‐isoelectric precipitation method and contained approximately 95% protein. Once BSPI was fractionated, the samples were characterized by albumin (13.5%), globulin (16.7%), glutelin (39.5%), and prolamin (30.2%) fractions. The denaturation temperature of BSPI and its fractions ranged between 93 and 142°C. Through the analysis of Fourier transform infrared spectra, β‐sheet and β‐turn elements were found to be dominant secondary structures accounting for 89.4% in BSPI, which in turn lead to enhanced thermal stability. Since aqueous dispersibility and water holding capacity (WHC) values were acceptable, BSPI was further utilized in the manufacture of gluten‐free bread. The textural parameters of bread supplemented with 2%, or 10% basil seed protein were mostly comparable to the controls rendering basil protein fortification possible in a staple food, especially for countries where basil is produced in high quantities and is reasonably affordable.

show abstract

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Cited by 52 publications

References 35 publications

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Evaluation of effects of the dry‐heat‐processed sweet potato waste as broiler feed

Fractionation and characterization of heat‐stable basil seed protein isolates and their utilization in high protein gluten‐free bread

Contact Info

Product

Resources

About