Plant protein solubility: A challenge or insurmountable obstacle

Gao, Kun; Rao, Jiajia; Chen, Bingcan

doi:10.1016/j.cis.2023.103074

Cited by 24 publications

(6 citation statements)

References 100 publications

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“…Glu, Arg, Asp and Lys were the predominant amino acids in all cases. In the literature, the sum of the acidic amino acids Glu and Asp predominates in the composition of mushroom protein flours [17] and usually dominates the composition of plant proteins [26]; in the present study, a higher content of the basic amino acids Lys, His and Arg was noted. The percentage of the total essential AAs (EAAs) constituted more than 50% of the amino acid composition of the mushroom samples under investigation.…”

Section: Amino Acid Compositionsupporting

confidence: 62%

“…Among the flours, the highest and lowest WAC values were observed for the strain AMRL144 when it was cultivated on BOS (503.1 ± 1.5%) and WS (437.1 ± 2.9%), respectively. The WAC of the PCs ranged from 244.0 ± 3.6% for AMRL150 to 330.6 ± 9.2% for AMRL144 when they were cultivated on observed differences between the mushroom flours and PCs could be attributed to the higher content of soluble carbohydrates in the flours [26]. It was found that the total carbohydrate content decreased by 60% in protein concentrates due to the harsh conditions applied during the protein extraction process [18].…”

Section: Functional Propertiesmentioning

confidence: 96%

“…Moreover, protein solubility mostly affects the protein concentrate's foaming, emulsifying and gelation capacities. Several methods have been developed to evaluate protein solubility as a measure of protein quality based on diverse criteria such as the nitrogen solubility index (NSI), protein dispersibility index (PDI), protein solubility in 0.2% KOH (PS-KOH), urease activity, trypsin inhibitor activity and protein solubility index (PSI) [26,29]. In the present study, the PSI was used to estimate the protein quality of the P. ostreatus flours and PCs.…”

Section: Protein Solubility Index (Psi)mentioning

confidence: 99%

“…The WAC for flours from three strains of P. ostreatus and their corresponding protein concentrates was also studied by Cruz-Solorio et al ( 2018) [34] who reported similar results to ours. Plant protein concentrates are also characterized by lower WAC values than their corresponding flours and this was attributed to the extraction procedure as well as to the protein conformation and the availability of polar amino acids for protein-water interactions [26,34]. The oil absorption capacity (OAC) of the P. ostreatus PCs was significantly higher than that of the corresponding flour.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…It has been found [25] that by applying a nanoparticulation strategy of the protein fraction received after AE-IP, the protein dispersibility in water and the emulsion capacity can be improved. It was also found that a combination of different extraction conditions (i.e., type of solvent, salt addition and pH) could effectively separate plant proteins based on their solubility characteristics, whereas enzymatic hydrolysis is mostly preferred due to the gentle pH and temperature conditions, which enhance the solubility of the protein isolates [16,26].…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Gardeli,

Mela,

Dedousi

et al. 2024

Applied Sciences

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Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P. ostreatus flours (strains AMRL144 and 150) were isolated following alkaline extraction (pH 12) and isoelectric precipitation (pH 4) as it was determined by the solubility curves. The protein quality of the flours and PCs were evaluated by determining the protein solubility index (PSI) and their functional properties, such as water (WAC) and oil absorption capacity (OAC), foam capacity (FC), foam stability (FS) and emulsion stability (ES). The amino acid (AA) composition of the flours was determined by reversed-phase liquid chromatography after protein hydrolysis and o-phthalaldehyde derivatization. Results: The PSIs of the flours and PCs of P. ostreatus were comparable to those of soy protein flours and protein concentrates. The highest AA concentration was found for both strains when cultivated on the barley and oat straw (BOS) substrate, showing a similar trend as the protein content. A principal component analysis (PCA) indicated an impact of the strain on the functional properties. Conclusions: Both strains can produce high quality proteins especially when cultivated on wheat straw (WS). The FS was positively correlated with the P. ostreatus strain AMRL150 whereas the FC was positively correlated with AMRL144.

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Section: Amino Acid Compositionsupporting

confidence: 62%

Section: Functional Propertiesmentioning

confidence: 96%

Section: Protein Solubility Index (Psi)mentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Gardeli,

Mela,

Dedousi

et al. 2024

Applied Sciences

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition

Du,

Li,

Lan

et al. 2024

J Sci Food Agric

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BACKGROUNDThe design of plant‐based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed to explore the modifying effect of salt addition (KCl) on the structure of pea protein microgel particles (PPI MPs), on the interfacial adsorption and characteristics of formed emulsions as fat analogues.RESULTSSalt addition (0–200 mmol L−1) promoted a structural transformation from α‐helix to β‐sheet, increased the surface hydrophobicity (from 1160.8 to 2280.7), and increased the contact angle (from 56.73° to 96.47°) of PPI MPs. The electrostatic shielding effect led to the tighter packing of MPs with irregular structures and lowered the adsorption energy barrier. Notably, salt‐treated PPI MPs could adjust their adsorption state at the interface. The discernible adsorption of PPI MPs with 200 mmol L−1 salt addition that possessed enhanced anti‐deformation ability dominated the interfacial stabilization, whereas a relatively rougher stretched continuous interfacial film formed after spreading and deformation of 0 mmol L−1 MPs. A tribological test suggested that emulsion stabilized by MPs at 0 (0.0053) and 80 mmol L−1 (0.0068) had similar friction coefficients to commercial mayonnaise (0.0058), whereas a higher salt concentration (200 mmol L−1) lowered its oral sensation due to the adsorption layer and enhanced the resistance to droplet coalescence during oral processing.CONCLUSIONSalt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.

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Plant protein solubility: A challenge or insurmountable obstacle

Cited by 24 publications

References 100 publications

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus

Toward Diverse Plant Proteins for Food Innovation

Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition

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