Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum

Cortez-Trejo, M.C.; Mendoza, Sandra; Loarca-Piña, Guadalupe; Figueroa‐Cárdenas, Juan de Dios

doi:10.1016/j.ijbiomac.2020.10.242

Cited by 22 publications

(8 citation statements)

References 63 publications

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“…This may explain why many researchers prefer to use the alkaline extraction method when trying to obtain an isolate or concentrate with maximum protein content. This method is carried out at a pH ranging from 8 to 11 before precipitation at an isoelectric point, which occurs at a pH ranging from 4 to 6.5 24,31,34,35 . One of the negative effects of this extraction method is the use of extremely alkaline pH values because the protein tends to denature 36 .…”

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

“…According to Condés et al ., 17 the hydrogen bonding of the API with the normal corn nanocrystals induced a greater reinforcement effect in the API films, resulting in a lower crystallinity. Cortez‐Trejo et al 34 . evaluated the potential of API and bean isolates to form gels mixed with xanthan gum (XG) in aqueous solutions.…”

Section: Modifications Of Pseudocereal Proteinsmentioning

confidence: 99%

“…This method is carried out at a pH ranging from 8 to 11 before precipitation at an isoelectric point, which occurs at a pH ranging from 4 to 6.5. 24,31,34,35 One of the negative effects of this extraction method is the use of extremely alkaline pH values because the protein tends to denature. 36 Therefore, during precipitation, there may be an association of previously exposed hydrophobic groups of polypeptides, leading to the formation of insoluble protein aggregates.…”

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

“…According to Condés et al, 17 the hydrogen bonding of the API with the normal corn nanocrystals induced a greater reinforcement effect in the API films, resulting in a lower crystallinity. Cortez-Trejo et al 34 evaluated the potential of API and bean isolates to form gels mixed with xanthan gum (XG) in aqueous solutions. Electrostatic attraction was observed at pH values from 7 to 9, and the gel formed with API/XG mixtures did not need a cross-linking agent, and the need to undergo heating was lower.…”

Section: Biopolymer Blendsmentioning

confidence: 99%

“…Blends or mixtures of polymers, such as protein-protein or protein-polysaccharide, can produce thermodynamic incompatibility or compatibility and, if the polymers interact, they can favor the formation of complexes, coacervates or other structures. 34,67,68 Often, these additions are made to improve some property, including flow behavior, viscosity and texture, as well as to control the stability and quality of food products. For example, Ventureira et al 50 investigated the effect of acid treatment on the structural and foaming properties of soy protein (SPI)/API mixtures.…”

Section: Biopolymer Blendsmentioning

confidence: 99%

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Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP.

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Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

Section: Modifications Of Pseudocereal Proteinsmentioning

confidence: 99%

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

Section: Biopolymer Blendsmentioning

confidence: 99%

Section: Biopolymer Blendsmentioning

confidence: 99%

See 3 more Smart Citations

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

et al. 2021

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Background and objectives Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and novelty This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.

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Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

Mohammadi,

Alimi,

Shahidi

et al. 2024

Food Science & Nutrition

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This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (p < .05) emulsion stability at pH 2.0 than alkali pH values. Five mayonnaise samples with different API/EY combination ratios (%) (i.e., 0/0.75, 0.25/0.5, 0.375/0.375, 0.5/0.25, and 0.75/0) were prepared. The color, emulsion stability (ES), freeze–thaw stability (FTS), droplet size, structure, rheology, and sensory properties of samples were examined. API replacement showed no adverse effects on the L* value, ES, and sensory attributes (p > .05). Low API concentrations (0.25% and 0.375%) significantly (p < .05) increased the droplet size and decreased the FTS of LFM emulsion. High API concentrations (0.5% and 0.75%) had no significant effect (p > .05) on droplet size and formed emulsions with more tightly packed oil droplets. The Cross model was chosen best to describe the flow behavior of LFM samples (R2 = 0.99). The sample with 0.75% API had significantly (p < .05) the highest values of ηo (zero‐shear viscosity) and λ (relaxation time), indicating greater interaction between the emulsion particles. All samples showed a weak gel structure (G' > G"). In conclusion, API can be considered an appropriate substitute for EY in LFM production, which can benefit human health and offer a new strategy for preparing vegan products.

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Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum

Cited by 22 publications

References 63 publications

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer

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