Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

Chang, Liuyi; Liu, Yang; Bandillo, Nonoy; Ohm, Jae‐Bom; Chen, Bingcan; Rao, Jiajia

doi:10.1016/j.foodhyd.2021.107165

Cited by 135 publications

(116 citation statements)

References 68 publications

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“…Protein composition had a direct and significant impact on functional properties of protein isolates, so variation in protein relative densities across hemp seed sources resulted in differences in functional properties. This composition-function relationship has been demonstrated in cultivars of pea (Cui et al, 2020; Lam et al, 2017; Stone et al, 2015), chickpea (Chang et al, 2022), and wheat (Barak et al, 2015).…”

Section: Resultsmentioning

confidence: 73%

“…The goal of this study is to draw connections between the composition and functional properties of hemp seed protein isolate (HPI), which is composed of three protein groups: edestin, vicilin, and albumin (Wang & Xiong, 2019). Variations in protein group ratio have previously been linked to changes in protein functionality across cultivars of pea (Cui et al, 2020; Lam, Warkentin, Tyler, & Nickerson, 2017; Stone, Avarmenko, Warkentin, & Nickerson, 2015), chickpea (Chang et al, 2022), and wheat (Barak, Mudgil, & Khatkar, 2015), but not yet for hemp. Herein, HPI protein group relative composition and functional properties are investigated, and relationships between edestin, vicilin, and albumin ratios and protein functionality are examined by principal component analysis.…”

Section: Introductionmentioning

confidence: 99%

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Composition and Functional Properties of Hemp Seed Protein Isolates from Various Hemp Cultivars

Liu

Toth

Childs

et al. 2022

Preprint

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Hemp seed protein isolates (HPI) were extracted from the seeds of seven commercial hemp cultivars, a Cornell breeding line, and a commercial hemp heart product. The composition and functional properties of the resulting HPI were investigated. HPI were of high protein purity >96% and contained various ratios of the major protein classes edestin, vicilin, and albumin, depending on the source. Protein solubility varied across HPI, and there was a positive correlation between greater levels of vicilin and albumin and improved solubility. The isoelectric points of HPI ranged from 5.50 to 5.94 but did not show significant effects associated with major protein class ratio. Significant differences in HPI foam capacity (52.9-84.9%), foam stability (68.1-89.4%), water holding capacity (0.83-1.05 g water/g protein isolate), and oil holding capacity (1.28-1.81 g oil/g protein isolate) were observed. In general, the emulsions generated from HPI performed poorly in terms of emulsifying activity, stability, and emulsion particle size. The ratio of edestin, vicilin, and albumin was found to play a major role in HPI functionality, suggesting that certain hemp cultivars may be better suited for generating protein ingredients that can functionalize plant-based foods.

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Section: Resultsmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

Composition and Functional Properties of Hemp Seed Protein Isolates from Various Hemp Cultivars

Liu

Toth

Childs

et al. 2022

Preprint

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“…The confirmation of the protein secondary structure at this pH where the aromatic amino acids are exposed for protein-protein interaction, forming stronger interfacial membrane, could have contributed to better foaming stability (Malomo et al, 2014). Chang et al attributed the better foaming capacity at high zeta potential to the increased flexibility of protein molecules due to mitigated hydrophobic interactions which enhances protein adsorption and rearrangement at the air-water interface, promoting air bubble encapsulation (Chang et al, 2022). The foaming capacity and stability reported for hempseed protein (Malomo et al, 2014), chickpea, and green pea (Chang et al, 2022) which showed the highest values at acidic and alkaline pH contradict previous results where foaming capacity and stability of hemp, lupin, buckwheat, and fava bean protein increased with increasing pH at 4, 7, and 10.…”

Section: Foaming Capacitymentioning

confidence: 99%

A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides

Aguchem

Okagu

et al. 2022

Journal of Food Biochemistry

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Protein-energy malnutrition is a global challenge that demands urgent attention, especially with the increasing population growth and unmatched food security plans.One strategy is to expand the list of protein sources, such as neglected and underutilized crops, with high protein content. A good number of plant proteins, in addition to their nutritional benefits, exert therapeutic properties as seen in seeds derived from legumes and emerging sources such as hemp. In this review, the transepithelial transport, functional, and biological properties of hempseed proteins (HSPs) and peptides were discussed. The review also described the potential safety issues of incorporating hempseeds in food products. Due to the multitargeted effects of hempseed-derived proteins and their peptides against many chronic diseases, and their functional properties, current knowledge shows that hempseed has tremendous potential for functional food and nutraceutical applications. | FUN C TIONAL PROPERTIE S OF HEMPS EED PROTEINSBeside the nutritional properties of HSPs resulting from its highly digestible and well-balanced essential amino acid composition, which is in strong agreement with FAO/WHO requirements for infants and children (Tang et al., 2006;Teh & Birch, 2013), and physicochemical properties such as hydrophobicity and polypeptide composition, it has also demonstrated techno-functional properties. These properties include water solubility, emulsifying, foaming, gelation,

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“…Within globulins, vicilin has better gelling and emulsifying properties than legumin [ 72 , 73 ]. Furthermore, different extraction procedures may select different proteins, altering the composition of final protein products and their functionalities [ 28 , 64 ]. Lastly, some plant proteins have an undesirable bitter taste that is unacceptable among consumers [ 74 ].…”

Section: Advantages and Challenges Of Use Of Plant-based Proteinsmentioning

confidence: 99%

“…Plant-based proteins can be found in various sources, such as legumes, cereals, nuts, oilseeds, edible seeds, tubers, and pseudo-cereals ( Figure 1 ). In addition to searching for more plant protein alternative sources, extraction methods [ 26 , 27 , 28 ], modification techniques [ 22 , 29 ], functional properties, and the performance of plant-based proteins as structural building components of the carrier systems [ 30 , 31 , 32 , 33 , 34 , 35 ] have been investigated recently.…”

Section: Introductionmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties

Cited by 135 publications

References 68 publications

Composition and Functional Properties of Hemp Seed Protein Isolates from Various Hemp Cultivars

Composition and Functional Properties of Hemp Seed Protein Isolates from Various Hemp Cultivars

A review on the techno‐functional, biological, and health‐promoting properties of hempseed‐derived proteins and peptides

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

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