Proteins from land plants – Potential resources for human nutrition and food security

Day, Li

doi:10.1016/j.tifs.2013.05.005

Cited by 638 publications

(428 citation statements)

References 111 publications

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“…The utilization of Bradyrhizobium spp. inoculation can result in an economy of US $3 billion in each growing season [5].…”

Section: Introductionmentioning

confidence: 99%

Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds

Anghinoni¹,

Braccini²,

Scapim³

et al. 2017

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The objective of this study was to compare the effect of anticipated and traditional inoculation of Bradyrhizobium spp. in industrially treated soybean seeds. The experiment was conducted in a randomized complete block design, with 10 treatments and 4 replications. Different combinations of insecticides and fungicides of industrial treatment of seeds, traditional inoculation and longterm (LT) inoculation, as well as different pre-inoculation periods performed at 0, 5 and 10 days before soybean sowing were evaluated. A treatment containing only nitrogen mineral fertilization and also a control treatment were included. The characteristics number of nodules per plant, seeds Nitrogen content, number of pods per plant, mass of thousand seeds and grain yield were evaluated. Results indicated that LT pre-inoculation combined with fludioxonil and thiamedoxan allowed seed storage up to 10 days without affecting soybean yield components.

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“…The utilization of Bradyrhizobium spp. inoculation can result in an economy of US $3 billion in each growing season [5].…”

Section: Introductionmentioning

confidence: 99%

Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds

Anghinoni¹,

Braccini²,

Scapim³

et al. 2017

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“…Interest in legume proteins has increased in recent years due to their nutritional and functional properties and for sustainability reasons (Boye et al 2010;Day 2013). Legume protein concentrates are low in fat and are excellent sources of protein, dietary fibre and a variety of micronutrients and phytochemicals (Messina 1999;Boye et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Legume protein concentrates are low in fat and are excellent sources of protein, dietary fibre and a variety of micronutrients and phytochemicals (Messina 1999;Boye et al 2010). These protein have been used in food products for their solubility or their gelation and dough formation capacity (Day 2013). Moreover, consumption of legume proteins instead of animal protein would lead to a more efficient and more sustainable food supply (Aiking 2011;González et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Pelgrom

Boom

Schutyser

2015

Food Bioprocess Technol

124

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A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution curve of flour and isolated starch granules overlap maximally. This outcome was based on scanning electron microscopy, protein content of the fine fraction and particle size distribution curves. Milling settings differed between legumes due to variances in seed hardness and starch granule size. The protein content of the fine fraction was legume specific as well and could be explained by differences in particle density, seed hardness, starch granule size, fat content and flour dispersibility.

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“…Mostly, such food is processed from valuable protein sources of plant origin (e.g., soybean, wheat, rice, maize, barley, pea, sorghum, lupine and chickpea). Some authors tried to develop new analogue meat and milk products by combining proteins from various plant sources (Aiking, 2011;Day, 2013). The ideas about such developments are not new, but the public acceptance is still limited.…”

Section: "Simulated" Foodmentioning

confidence: 99%

Invited review: Resource inputs and land, water and carbon footprints from the production of edible protein of animal origin

2018

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Abstract. The objective of this review is to analyze crucial factors in the output from the production of proteins in food of animal origin, such as milk, meat and eggs. We then consider inputs such as land, water, fuel, minerals and feed, as well as characterize emissions. Finally, we estimate footprints for land (land footprint, LF), water (water footprint, WF) and greenhouse gas emissions (i.e., carbon footprint, CF) during the production process. The wide range of different land and water inputs per unit feed between various studies largely influences the results. Further influencing factors are species and categories of animals that produce edible protein, their yields and the feeding of animals. Coproducts with no or low humanly edible fractions and grassland as feed contribute to a lower need for arable land and lower LF, WF and CF. The most efficient land use or the lowest LF per kilogram of edible protein was estimated for higher milk and egg yields; the highest LF values were calculated for beef, followed by pork. The lowest WF and CF were calculated for edible protein of chicken meat and eggs. Edible protein from ruminants is mostly characterized by a higher CF because of the high greenhouse gas potential of methane produced in the rumen. A key prerequisite for further progress in this field is the harmonization of data collection and calculation methods. Alternatives to partial or complete replacement of protein of terrestrial animals, such as marine animals, insects, cell cultures, single-cell proteins or "simulated animal products" from plants, as well as changing eating patterns and reducing food losses are mentioned as further potential ways for more efficient feed production. For all those dealing with plant or animal breeding and cultivation and all those who are working along the whole food production chain, it is a major challenge to enhance the production of more food for more people with, at the same time, less, limited resources and lower emissions.

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Proteins from land plants – Potential resources for human nutrition and food security

Cited by 638 publications

References 111 publications

Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds

Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Invited review: Resource inputs and land, water and carbon footprints from the production of edible protein of animal origin

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Proteins from land plants – Potential resources for human nutrition and food security

Cited by 638 publications

References 111 publications

Pre-Inoculation with &lt;i&gt;Bradyrhizobium&lt;/i&gt; spp. in Industrially Treated Soybean Seeds

Pre-Inoculation with &lt;i&gt;Bradyrhizobium&lt;/i&gt; spp. in Industrially Treated Soybean Seeds

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Invited review: Resource inputs and land, water and carbon footprints from the production of edible protein of animal origin

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Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds

Pre-Inoculation with <i>Bradyrhizobium</i> spp. in Industrially Treated Soybean Seeds