Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Alu’datt, Muhammad H.; Rababah, Taha; Alhamad, Mohammad N.; Ereifej, Khalil; Gammoh, Sana; Kubow, Stan; Tawalbeh, D.

doi:10.1007/s13197-017-2551-6

Cited by 64 publications

(37 citation statements)

References 35 publications

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“…Various techniques have been employed to produce lupin protein concentrates/isolates, including alkaline/neutral extraction followed by isoelectric precipitation (IEP) or ultrafiltration (UF), salt extraction/micellization, and air classification [10][11][12][13][14]. Lupin protein has been utilised in various food and beverage applications, such as plant-based milk or yogurt-type products, tempeh and mayonnaise [15][16][17][18][19][20][21]. There has also been much focus on lupin components due to their potential nutraceutical properties, including blood glucose and cholesterol modulating effects [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Vogelsang-O’Dwyer

Bez

Petersen

et al. 2020

Foods

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Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.

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Section: Introductionmentioning

confidence: 99%

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Vogelsang-O’Dwyer

Bez

Petersen

et al. 2020

Foods

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“…An emulsion is a thermodynamically unstable complex system that generally needs be stabilized with various emulsifiers [ 1 ]. Many traditional food products such as milk, butter, dressings (especially mayonnaise), yogurt or ice cream are all emulsions [ 2 , 3 , 4 ]. Recent studies have been focused on green methods of developing emulsions based on compounds derived from plant biopolymers such as polysaccharides (cellulose, lignin or starch) and proteins (soy, pea, rapeseed, flaxseed, etc.)…”

Section: Introductionmentioning

confidence: 99%

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

2020

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Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.

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“…SDS‐PAGE was performed to determine the distribution and variation in the total protein profile based on previous research (Alu'Datt et al ., ). The protein secondary structure was analysed by FTIR (TENSOR 27; Bruker, Optics, Karlsruhe, Germany).…”

Section: Methodsmentioning

confidence: 97%

Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures

Shi

Zhao

Wang

et al. 2018

Int J of Food Sci Tech

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As a non-thermal sterilisation technology, electron beam irradiation (EBI) has attracted great interest for microbial inactivation in food preservation. This study aims to investigate the effects of EBI on membrane permeability, physiological status, morphological structure, genome integrity and protein structures of Listeria innocua irradiated at doses of 0.75, 1.50, 2.25, 3.00, 3.75 and 5.00 kGy. The results showed that EBI noticeably reduced the total microbial counts of L. innocua by more than 7 log CFU mL À1 with 5.00 kGy treatment. The cell membrane permeability increased, resulting in the leakage of intracellular substances and changes in cell physiological status, which was proven by the cell staining and electron microscopy (EM) observations. Moreover, the integrity of genomic DNA and protein secondary structure, but not the protein primary structure were also disrupted. These findings provide the intrinsic mechanisms for the inactivation of L. innocua affected by EBI, which could serve as a theoretical basis for a better application of EBI in food sterilisation. the dose of radiation and the logarithm (log) of surviving bacteria (N). Cell membrane permeability assayThe cell membrane permeability was analysed by UV absorption spectra and the protein content in the

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Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Cited by 64 publications

References 35 publications

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures

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