Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis

Keivaninahr, Fatemeh; Gadkari, Pravin Vasantrao; Benis, Khaled Zoroufchi; Tulbek, Mehmet; Ghosh, Supratim

doi:10.1039/d0ra09302e

Cited by 40 publications

(20 citation statements)

References 64 publications

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“…QSAR modeling aims to develop quantitative expressions that correlate the molecular features of proteins to their functional properties [ 85 ]. Models have been developed using a wide range of statistical modeling techniques, ranging from regression methods (such as the partial least square and response surface methods) [ 86 , 87 , 88 ] to modern machine learning techniques (such as artificial neural networks) [ 89 , 90 , 91 ].…”

Section: Prediction Of Plant Protein Functional Propertiesmentioning

confidence: 99%

Functional Performance of Plant Proteins

Kai

Greis

et al. 2022

Foods

140

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Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).

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Section: Prediction Of Plant Protein Functional Propertiesmentioning

confidence: 99%

Functional Performance of Plant Proteins

Kai

Greis

et al. 2022

Foods

140

View full text Add to dashboard Cite

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“…Therefore, plant proteins are gaining more interest, across the globe, due to their wide range of applications in plant‐based food systems. In the food industry, plant proteins are used to replace animal proteins to meet consumer demand, while improving nutritional values and maintaining similar functionality and sensory characteristics ( i.e ., texture, flavor, and color) (Keivaninahr et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Development of innovative clean label emulsions stabilized by vegetable proteins

Cabrita

Simões

Álvarez‐Castillo

et al. 2022

Int J of Food Sci Tech

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Summary The consumer's perception that food is one of the main determining factors for health increases the demand for foods in line with this trend. The food industry is researching new ingredients, formulations, and technologies aiming to respond to this demand. Namely, product formulations are increasingly less complex, with fewer additives, and manufactured with commonly known ingredients, leading to the concept of clean label products. The present work aimed to develop a vegan and clean label mayonnaise by replacing egg yolk with vegetable protein, obtaining a product aligned with current food trends. Emulsions with 1.5% (w/w) powdered aquafaba, green pea, lupin, and faba bean proteins were prepared and compared to the commercial standard Mendes Gonçalves' mayonnaise. Texture (TPA) and rheology (SAOS) measurements showed that emulsions with lupin and faba bean protein had significant differences (P < 0.05) from the standard. Thus, these two proteins were assessed in a mixed system using different proportions – total protein content of 1.5% (w/w). Additionally, lupin protein showed a significant impact on mayonnaise structure and consistency. Backscattering and droplet size distribution measurements indicated that, except for faba bean, all the emulsions studied are stable and have a high potential for scale‐up.

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“…FBPIs were commonly extracted via the wet methods (alkaline extraction and isoelectric precipitation) followed by lyophilization or spray drying, which might change the native protein structure and influence the functional properties. Recently, Keivaninahr et al (2021) compared the emulsifying properties of faba bean protein extracted by the conventional wet method and by air classification. They found that the latter method produced proteins with lower protein content but higher solubility; the proteins obtained by air classification also produced emulsions with better or comparable characters in terms of particle size, zeta potential, and microstructure.…”

Section: Enzymatic Modificationsmentioning

confidence: 99%

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions

2022

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Prediction of emulsification behaviour of pea and faba bean protein concentrates and isolates from structure–functionality analysis

Abstract: The effects of different extraction methods on the structure–functionality and emulsification behaviour of pea and faba bean proteins were studied, and a regression model was developed to predict emulsion characteristics based on protein properties.

Cited by 40 publications

References 64 publications

Functional Performance of Plant Proteins

Functional Performance of Plant Proteins

Development of innovative clean label emulsions stabilized by vegetable proteins

Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions

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