Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Rostamabadi, Hadis; Chaudhary, Vandana; Chhikara, Navnidhi; Sharma, Nitya; Nowacka, Małgorzata; Demirkesen, Ilkem; Rathnakumar, Kaavya; Falsafi, Seid Reza

doi:10.1016/j.foodhyd.2023.108514

Cited by 27 publications

(9 citation statements)

References 155 publications

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“…Partially unfolded proteins can also transform into gels by forming crosslinked networks of uncoiled polypeptide fragments. The gel-forming capability of a protein is determined by its minimum gelling concentration, or the low protein concentration required to develop a gel structure [93]. Research has shown that the lowest gelling formation concentration of chickpea protein ranges from 16 to 20%, higher than that of chickpea flour, which ranges from 8 to 12% [94].…”

Section: Gelling Propertiesmentioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

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Section: Gelling Propertiesmentioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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“…Egg white can get adsorbed at the air–liquid interface due to its relatively high surface hydrophobicity, hence it is the dominating protein responsible for foaming. 56 Food products prepared to utilize the foamability of eggs are mostly attributed to the ability of albumin protein to encapsulate and hold air within food products. 27 The susceptible nature of OVA to surface denaturation and interfacial coagulation are factors responsible for the foaming properties of EWP.…”

Section: Factors Affecting Foaming Behavior Of Eggsmentioning

confidence: 99%

Sonication of egg and its effect on foaming behavior

Kavimughil,

Dutta,

Moses

et al. 2023

Sustainable Food Technol.

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“…Of all the egg proteins, ovalbumin (OVA) is the most promising encapsulant due to its excellent properties such as gelling, digestibility, self-assembly, and amphiphilic nature. 6 It contains both hydrophilic and hydrophobic groups with excellent foaming, emulsifying, and gelation functions. 7 It exhibited excellent emulsion stability for high internal phase emulsions with strong structural integrity and intramolecular interactions.…”

Section: Introductionmentioning

confidence: 99%

“…Egg proteins, as one of the most abundant animal protein sources, have received considerable attention for developing delivery systems. Of all the egg proteins, ovalbumin (OVA) is the most promising encapsulant due to its excellent properties such as gelling, digestibility, self‐assembly, and amphiphilic nature 6 . It contains both hydrophilic and hydrophobic groups with excellent foaming, emulsifying, and gelation functions 7 .…”

Section: Introductionmentioning

confidence: 99%

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria

Tian,

Wang,

et al. 2024

J Sci Food Agric

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BACKGROUNDUsing emulsion gels to protect and deliver probiotics has become a hot topic in the food industry. This study used transglutaminase (TGase) to regulate ovalbumin (OVA) to prepare a novel emulsion gel. The effects of OVA concentration and TGase addition on the microstructure, rheological properties, water holding capacity and stability of the emulsion gels were investigated.RESULTSWith the addition of TGase and the increasing OVA, the particle size of the emulsion gels decreased significantly (p<0.05). The gels with TGase exhibit greater water‐holding, hardness and chewiness to some extent by forming a more uniform and stable system. After simulated digestion, the survival rate of L. bifidobacterium embedded in OVA emulsion gels was significantly improved compared to the oil‐water mixture with the protective effect of the emulsion gel encapsulation.CONCLUSIONBy increasing OVA content and adding TGase, the rheological characteristics, stability, and encapsulation capability of the OVA emulsion gel could be enhanced, providing a theoretical basis for the use of emulsion gels to construct probiotic delivery systems.This article is protected by copyright. All rights reserved.

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Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review

Cited by 27 publications

References 155 publications

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Sonication of egg and its effect on foaming behavior

Effect of transglutaminase on ovalbumin emulsion gels as carriers of encapsulated probiotic bacteria

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