Peanut proteins: Extraction, modifications, and applications: A comprehensive review

Chen, Song; McClements, David Julian; Xu, Xingfeng; Jiao, Bo; Zhou, Liyang; Zhou, Hualu; Xiong, Liu; Wang, Qiang; Sun, Qingjie; Dai, Lei

doi:10.1016/j.gaost.2023.07.001

Cited by 22 publications

(5 citation statements)

References 113 publications

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“…Compared to isolates from non-germinated seeds, FS 1h signi cantly (p < 0.05) decreased by 24,31,17 and 21% in isolates derived from 1, 2, 3 and 6 d germinated seeds, respectively. However, the FCA 1h of 3 According to Fig.…”

Section: Foaming Propertiesmentioning

confidence: 83%

“…Recently, intensive research has been carried out looking for new plant-based protein sources, including chickpea, faba bean or peanuts. These studies aim to assess their feasibility as functional ingredients in the innovation of food products like forti ed pasta, gluten-free mu ns or partial substitutes for wheat (Cui et al, 2023;Gangola et al, 2021). Nonetheless, the research landscape regarding other legumes remains quite underexplored.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates

Navarro-Vozmediano,

Bou,

García-Pérez

et al. 2024

Preprint

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Nowadays, lupin seeds have emerged as a novel and valuable source of proteins representing a sustainable alternative to current raw materials of plant-based proteins, such as soybean. In this regard, lupin demonstrates superior adaptation to the Mediterranean climate with improved tolerance to water stress. However, its suitability for human consumption is limited due to the presence of anti-nutritional and anti-technological factors, including alkaloids, polyphenols, tannins and lipids, which can have adverse nutritional consequences and/or impact on the purity and yield of protein extraction. In this study, the Lupinus luteus seeds were germinated for 1, 2, 3 and 6 d and the effect of germination on the anti-nutritional and anti-technological factors of flours and derived protein isolates was analyzed. Additionally, changes on techno-functional properties of lupin protein isolates were also studied. Results showed that prolonged germination decreased fat content whereas antioxidant activity, polyphenols, saponin, and alkaloid content of flours increased. However, alkaloids were completely removed during protein extraction. Furthermore, protein isolates derived from germinated seeds exhibited higher water and oil absorption capacities, as well as an improved foaming and emulsifying capabilities in comparison to isolates from non-germinated seeds. Nevertheless, prolonged germination periods were associated with diminished foam and emulsion stability. Therefore, germination of lupin seeds for no longer than 3 d should be recommended in order to minimize the levels of anti-nutritional and anti-technological factors, while enhancing techno-functional properties of the isolate.

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Section: Foaming Propertiesmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates

Navarro-Vozmediano,

Bou,

García-Pérez

et al. 2024

Preprint

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“…Nonetheless, the optimization of parameters, including alkaline concentration, sample-to-solvent ratio, temperature, and extraction duration, can mitigate challenges and enhance protein yield while maintaining cost-effectiveness [43]. Alkaline extraction is favored for its elevated digestibility and the bioavailability of isolated proteins [44]. In an investigation conducted by Chang et al [5,45,46], chickpea protein was efficiently obtained through alkaline extraction and subsequently precipitated at its isoelectric point, which is at a pH of 4.5.…”

Section: Alkaline Extraction Followed By Isoelectric Precipitationmentioning

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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“…Peanut grains composed of two cotyledons may contain from 38 to 50% (dry weight) oil with a high concentration of oleic acid and 24 to 36% crude protein (dry weight) 33–36 – after oil extraction the resulting material is called a cake, which can have about 50% protein in its composition, 27 and on average 16% carbohydrates for raw peanuts whereas 21% for roasted peanuts. 37,38…”

Section: Peanuts – Physical and Chemical Characterizationmentioning

confidence: 99%

“…26,30 Their grains show differences in size, macronutrient composition and flavor, being classified commercially as food crops of the Runners, Spanish, Valencia and Virginia types. 31,32 Peanut grains composed of two cotyledons may contain from 38 to 50% (dry weight) oil with a high concentration of oleic acid and 24 to 36% crude protein (dry weight) [33][34][35][36] after oil extraction the resulting material is called a cake, which can have about 50% protein in its composition, 27 and on average 16% carbohydrates for raw peanuts whereas 21% for roasted peanuts. 37,38 Lozano et al, 39 characterized 30 commercial cultivars of peanuts harvested in Brazil about the composition of nutrients and the so-called anti-nutrients, such as phytates, saponins and condensed tannins, finding relevant differences in proximate composition.…”

Section: Peanutsphysical and Chemical Characterizationmentioning

confidence: 99%

Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases

Cordeiro-Massironi,

Soares Freitas,

Vieira da Silva Martins

et al. 2024

Food Funct.

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Peanut proteins: Extraction, modifications, and applications: A comprehensive review

Cited by 22 publications

References 113 publications

Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates

Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates

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

Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases

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