Protein Solubilization

Abstract

To address the anticipated global need for increased protein supply for human nutrition, particularly for developing and underdeveloped regions, concerted efforts are required. Although animal proteins satisfy nutrition needs, they may not be acceptable to all consumers either due to their cost or dietary restrictions followed by the consumer. Soybean has served as a nonanimal protein source; however, alternative protein sources will need to be cultivated and explored in the future to satisfy anticipated increased global needs. To effectively utilize a food protein source, separation of proteins from the nonprotein components present in that source is often needed or desired. Such separation requires understanding of protein properties and interactions of the protein with its environment. In chemical separation processes, protein solubility is a critical property as it often governs protein preparation and utilization and is the focus of this review. Emphasis is on nontraditional protein sources. J Am Oil Chem Soc (2018) 95: 883-901 884 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 1:100 c 2-98 Thompson, 1977 885 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures

“…Compared to the control, pressurization pretreatment of cricket meal slightly decreased the hydrolysate solubility, mainly at 1.0 and 3.0% for pH 4.0, 5.5 and 7.0 ( Table 3 ). Protein solubility is influenced by the type of protein, protein concentration, pH and the presence of salts [ 66 ]. However, the similar compositions ( Table 1 ) and particle sizes ( Table 2 ) could not explain the differences in solubility between control and pressure-treated hydrolysates for both insect species.…”

Effect of combined treatment of l-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein

“…Solubility can reflect the balance of protein-protein and protein-water molecule interactions and can indirectly reflect protein denaturation and aggregation, and is responsible for its processing performance, for instance, emulsification and gelation. 41 As shown in Fig. 2b, the solubility of non-freezedamaged MP was 49.3%, and it decreased significantly (P <…”

Legume protein concentrates from green gram, cowpea, and horse gram

“…Extraction and solubilization of proteins were more in an alkaline environment. The previous studies suggest that the solubility, yield, recovery, and purity of proteins were more at pH 9 compared to pH 4 and pH 7 and were influenced by processing conditions, protein type, protein structure, non‐protein components, amino acid composition, solvent type, and environmental conditions (Sathe et al, 2018). The protein accumulation and hydrolysis reduced the size of proteins and increased the exposed surface area of proteins; the negative charge of proteins and more ionic strength of solutions were facilitated with alkali.…”

“…Consequently, the solvent and protein interactions and protein solubility were increased (Sathe et al, 2018). As a result, protein yield, purity, and protein recovery were higher in alkaline conditions for GG, HG, and CP samples.…”