Protein Modification in Plants in Response to Abiotic Stress

Qazi, Hilal Ahmad; Jan, Nelofer; Ramazan, Salika; John, Riffat

doi:10.1016/b978-0-12-811913-6.00008-4

Cited by 13 publications

(11 citation statements)

References 191 publications

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“…Protein acylation is expressed with different nomenclature depending on the acylating agent and the amino/hydroxyl group to which the acylating agent is attached. Acylation that involves the transfer of the succinyl group, usually from succinic anhydride, to the lysine residue (ɛ‐amino group) of the protein is regarded as succinylation (Qazi, Jan, Ramazan, & John, 2019). When acetyl group (usually from acetic anhydride) is attached to the protein residues, then the process is described as “acetylation,” whereas the use of maleic anhydride is called “maleylation” (Das Purkayastha et al., 2016).…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

349

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

349

136

View full text Add to dashboard Cite

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“…Plants growing under distinct environmental stress conditions often undergo morphological and physiological adjustments to deal with these challenges [66]. Heat and drought stress are major abiotic stresses affecting crops.…”

Section: Physiological Parameters Indicate Genotypes With Suitable Pe...mentioning

confidence: 99%

Molecular and Physiological Responses of Rice and Weedy Rice to Heat and Drought Stress

et al. 2020

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Rice is the staple food for about half of the world population. Rice grain yield and quality are affected by climatic changes. Arguably, rice cultivars’ genetic diversity is diminished from decades of breeding using narrow germplasm, requiring introgressions from other Oryza species, weedy or wild. Weedy rice has high genetic diversity, which is an essential resource for rice crop improvement. Here, we analyzed the phenotypic, physiological, and molecular profiles of two rice cultivars (IRGA 424 and SCS119 Rubi) and five weedy rice (WR), from five different Brazilian regions, in response to heat and drought stress. Drought and heat stress affected the phenotype and photosynthetic parameters in different ways in rice and WR genotypes. A WR from Northern Brazil yielded better under heat stress than the non-stressed check. Drought stress upregulated HSF7A while heat stress upregulated HSF2a. HSP74.8, HSP80.2, and HSP24.1 were upregulated in both conditions. Based on all evaluated traits, we hypothesized that in drought conditions increasing HSFA7 expression is related to tiller number and that increase WUE (water use efficiency) and HSFA2a expression are associated with yield. In heat conditions, Gs (stomatal conductance) and E’s increases may be related to plant height; tiller number is inversely associated with HSPs expression, and chlorophyll content and Ci (intercellular CO2 concentration) may be related to yield. Based on morphology, physiology, and gene regulation in heat and drought stress, we can discriminate genotypes that perform well under these stress conditions and utilize such genotypes as a source of genetic diversity for rice breeding.

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“…Acylation involves the transfer of an acyl group to the amino or hydroxyl group of amino acid residues 33 . There can be different forms of protein acylation like succinylation, acetylation, maleylation, or palmitoylation, depending on the acylating agent and the amino/hydroxyl group 34‐36 . Using succinic anhydride acylation, Charoensuk et al .…”

Section: Modification Methods Of Pulse Protein Ingredientsmentioning

confidence: 99%

“…33 There can be different forms of protein acylation like succinylation, acetylation, maleylation, or palmitoylation, depending on the acylating agent and the amino/hydroxyl group. [34][35][36] Using succinic anhydride acylation, Charoensuk et al were able to increase solubility and emulsion properties of mung bean protein isolates. 37 Similar improved functionality has been obtained with PPI by succinic anhydride acylation.…”

Section: Chemical Modificationmentioning

confidence: 99%

Pulse protein ingredient modification

Fernando

2021

J Sci Food Agric

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Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant-based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality.

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Protein Modification in Plants in Response to Abiotic Stress

Cited by 13 publications

References 191 publications

Modification of plant proteins for improved functionality: A review

Modification of plant proteins for improved functionality: A review

Molecular and Physiological Responses of Rice and Weedy Rice to Heat and Drought Stress

Pulse protein ingredient modification

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