Protein–protein interactions of a whey–pea protein co‐precipitate

Kristensen, H.T.; Christensen, Mette; Hansen, Mikka Stenholdt; Hammershøj, Marianne; Dalsgaard, Trine Kastrup

doi:10.1111/ijfs.15165

Cited by 16 publications

(8 citation statements)

References 56 publications

(80 reference statements)

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“…Co was prepared using the isoelectric solubilisation/precipitation (ISP) method. Driven by pH, heterogeneous proteins are dissolved and precipitated in the same dispersion system to promote interactions between heterogeneous proteins, such as the formation of disulphide bonds and changes in protein subunit composition, surface charge, solubility, and surface hydrophobicity, thus effectively improving functional properties [ 16 ]. In our previous study, it was proved that Co has superior emulsification [ 17 ] and gel [ 18 ] properties than BL and a single protein.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, the direct addition of plant protein often leads to a decline in meat product quality. This paper aims to provide an efficient method for incorporating plant protein into fish sausage. Pea protein isolate (PPI), grass carp protein isolate (CPI) and pea-grass carp coprecipitated dual protein (Co) were derived from pea and grass carp by an isoelectric solubilisation/precipitation method. At the same time, the blended dual protein (BL) was obtained by blending PPI with CPI, and the plant and animal protein content of Co and BL was both controlled to be the same. The four proteins were combined with soybean oil and water to form a three-phase pre-emulsification system of protein-oil-water, which was added to grass carp meat as a replacement for animal fat to prepare fish sausage. The gelation properties of the four fish sausages and those without protein were analysed. The results showed that the gel quality of PPI fish sausage is poor, while the overall quality of Co fish sausage as a whole was significantly superior to that of PPI and BL, which was equivalent to CPI fish sausage. The sensory score of the Co fish sausage was slightly lower than that of CPI, but it had significantly higher water-holding capacity and hardness (p < 0.05). The Co fish sausage showed the synergistic effect of heterologous proteins, while BL had some antagonistic effects. This study shows that Co pre-emulsion is an effective strategy to introduce plant protein, so it has a good application prospect in the meat industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Zhou

Zhang

Zhao

et al. 2022

Foods

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“…However, the MHC, legumin α, and legumin β protein bands differed significantly in reducing SDS-PAGE, indicating that Co and BL showed different degrees of crosslinking or degeneration with subunits of CPI. Similar studies have suggested that such differences might be attributed to different electrostatic and hydrophobic interactions and the effects of disulfide bond in proteins during preparation of Co by the ISP method [ 10 ]. Co contains a higher number of MHCs, indicating that its functional properties might have some advantages [ 30 ].…”

Section: Resultsmentioning

confidence: 93%

“…Concerning the preparation of Co, heterologous proteins are processed via isoelectric solubilization/precipitation (ISP) [ 9 ]. Driven by pH, proteins from different sources are simultaneously dissolved and precipitated to promote interaction between heteroproteins; generate additional disulfide bonds; change the subunit composition [ 10 ]; and alter the surface charge, solubility, and surface hydrophobicity of the proteins, thus effectively improving their functional properties [ 11 ]. Studies have found that legume–rapeseed Co has better nutritional and functional properties than single protein [ 12 ], and soy–whey protein Co has high water-holding and gel formation capacity [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Zhou

Zhang

Cao

et al. 2021

Foods

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Currently, the application of protein mixture derived from plants and animals is of great interest to the food industry. However, the synergistic effects of isolated protein blends (BL) are not well established. Herein, the development of a more effective method (co-precipitation) for the production of protein mixtures from pea and grass carp is reported. Pea protein isolate (PPI), grass carp protein isolate (CPI), and pea–carp protein co-precipitates (Co) were prepared via isoelectric solubilization/precipitation using peas and grass carp as raw materials. Meanwhile, the BL was obtained by blending PPI with CPI. In addition, the subunit composition and functional properties of Co and BL were investigated. The results show that the ratios of vicilin to legumin α + β and the soluble aggregates of Co were 2.82- and 1.69-fold higher than that of BL. The surface hydrophobicity of Co was less than that of BL, PPI, and CPI (p < 0.05). The solubility of Co was greater than that of BL, PPI, and CPI (p < 0.05), and the foaming activity was higher than that of BL and CPI (p < 0.05) but slightly lower than that of PPI. In addition, based on the emulsifying activity index, particle size, microstructure, and viscosity, Co had better emulsifying properties than BL, PPI, and CPI. The study not only confirmed that co-precipitation was more effective than blending for the preparation of mixed protein using PPI and CPI but also provided a standard of reference for obtaining a mixture of plant and animal proteins.

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“…In addition to providing high-quality protein for nutrition, they are also ideal for fortifying foods (Hoppe et al 2008). More recently, there has been an interest in developing whey protein and plant protein-based combinations such as those derived from pea protein extraction (Kristensen et al 2021). Oats are also used in baked foods, granola bars, dairy and vegan products.…”

Section: Introductionmentioning

confidence: 99%

“…More recently, there has been an interest in developing whey protein and plant protein‐based combinations such as those derived from pea protein extraction (Kristensen et al . 2021). Oats are also used in baked foods, granola bars, dairy and vegan products.…”

Section: Introductionmentioning

confidence: 99%

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

Kumar,

Brennan,

Zheng

et al. 2023

Int J of Dairy Tech

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The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin.

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Protein–protein interactions of a whey–pea protein co‐precipitate

Cited by 16 publications

References 56 publications

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage

A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-Precipitation

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

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