Pulse proteins: secondary structure, functionality and applications

Newman

Comp Rev Food Sci Food Safe

2019

281

174

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

Section: Isolation Of Natural Oil Bodiesmentioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Newman

Comp Rev Food Sci Food Safe

2019

281

174

“…In this study, 15 N recovery in digestive contents collected from caeca after 6 h of a single meal was used, with 86.0% of true protein digestibility and an 0.84 protein digestibility-corrected amino acid score being obtained, which were higher than the values of the three microalgae species assessed in the present study. In recent years, there is an increased interest in developing new sources of protein alternative to animal proteins, in particular, in the area of plant-based proteins, including pulses and algae [57,58]. The present study showed that the protein digestibility-corrected amino acid score of microalgae CV and CS was higher than that of lentils, beans, peas, and chickpeas [31,36], suggesting that the protein quality of these two microalgae species is better than pulses.…”

Section: Discussionmentioning

confidence: 46%

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Wang

Tibbetts

Berrué

et al. 2020

Foods

The present study was conducted to evaluate the protein quality of microalgae species Chlorella vulgaris (CV), Chlorella sorokiniana (CS), and Acutodesmus obliquus (AO) and assess the impact of mechanical cell wall disruption. Male Sprague–Dawley rats, around 156 g after adaptation, were placed in metabolic cages and fed experimental diets that were either protein-free or contained 10% protein solely from one of the undisrupted or disrupted CV, CS, and AO. After 3 days, feces were collected for a period of 5 days and analyzed together with diet samples for crude protein contents. Apparent protein digestibility, true protein digestibility, amino acid score, and protein digestibility-corrected amino acid score were calculated. In vitro protein digestibility was measured using the pepsin–pancreatin method and the in vitro protein digestibility-corrected amino acid score was calculated. The crude protein contents of CV, CS, and AO were 53.5, 50.2, and 40.3%, respectively. The amino acid score of the first limiting amino acid was 1.10, 1.27, and 0.86, true protein digestibility was 64.7, 59.3, and 37.9% and protein digestibility-corrected amino acid score was 0.63, 0.64, and 0.29, respectively, for CV, CS, and AO. Mechanical cell disruption significantly improved protein digestibility without a substantial impact on the amino acid profile and score, resulting in the increase of protein digestibility-corrected amino acid score to 0.77, 0.81, and 0.46, respectively, for disrupted CV, CS, and AO. There was a strong correlation between in vitro protein digestibility and apparent protein digestibility (r = 0.986), and also between in vitro protein digestibility-corrected amino acid score and in vivo protein digestibility-corrected amino acid score (r = 0.994). The results suggest that the CV and CS are acceptable sources of protein for humans and animals and quality can be markedly improved by mechanical cell wall disruption. Additionally, in vitro protein digestibility measured using the pepsin–pancreatin method may be used to screen protein product candidates, save animals, reduce cost, and accelerate product development.

“…The properties whose curves lay close to one another on PCA loading plot (Figure 2) were positively related, while those whose curves ran in opposite directions were negatively related. [17] PCA revealed a strong positive relation of amylose with long amylopectin chains and negative with short chains (Figure 2). PCA also revealed a negative relation of short amylopectin chains with the proportion of small and medium granules and positive with large granules, while inverse was observed for medium and long chains ( Figure 2).…”

Section: Amylose Content and Amylopectin Chain Lengthmentioning

confidence: 99%

Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars

et al. 2017

Self Cite

Starches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting properties. Amylose content varied between 6.5 and 32.2% while the proportion of short (DP 6–12), medium (DP 13–18), and long (DP 19–30) amylopectin chains varied in the range from 37.2 to 45.4%, 35.6 to 39.1%, and 17.8 to 24.5%, respectively. Starches with higher transition temperature showed lower enthalpy of gelatinization. The proportion of small granules (<10 μm) correlated negatively to short amylopectin chains (DP 6–12), peak viscosity, and breakdown viscosity. Transition and pasting temperature related negatively to the proportion of short and medium chains of amylopectin (DP 6–12 and 13–18, respectively), while positively to that of long chains (DP 19–30). Peak viscosity and breakdown viscosity has a negative relation while the final and setback viscosity have a positive relation with long amylopectin chains.