Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Tang, Jiayue; Yao, Dan; Xia, Shuaibo; Cheong, Lingzhi; Tu, Maolin

doi:10.1016/j.fochx.2024.101540

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101540

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Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Jiayue Tang,

Dan Yao,

Shuaibo Xia

et al.

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2024

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Cited by 2 publications

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Cupin-1.1 Adsorption Layers at the Surface of 8 M Urea Solutions

Isakov,

Belousov,

Loglio

et al. 2024

J. Phys. Chem. B

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The adsorption layers of cupin-1.1, one of the two evolutionary conserved β-barrel domains of vicilin�the garden pea storage globulin�at the liquid−gas interface were studied by a few methods of the surface chemistry. The kinetic dependencies of the surface pressure of cupin-1.1 solutions in 8 M urea overlap in a single master curve if the surface pressure is plotted as a function of the normalized time. The analysis of the master curve allows separation of a few adsorption steps including the induction period, the regions of the diffusion-controlled and barrier-controlled adsorption kinetics, and a plateau region of slow adsorption. Another master curve can be constructed from the dependencies of the dynamic surface elasticity on surface pressure. This curve has some similarities with the corresponding results for recently studied cupin-1.1 spread layers on the surface of urea solutions and gliadin adsorption layers. There are also important distinctions with the master curve for adsorption layers of cupin-1.1 in the system without denaturants. This difference can be connected with the formation of larger and more rigid aggregates in pure water than the aggregates in urea solutions.

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Cupin-1.1 Adsorption Layers at the Surface of 8 M Urea Solutions

Isakov,

Belousov,

Loglio

et al. 2024

J. Phys. Chem. B

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Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of Brosimum alicastrum Swartz Proteins

Suárez-Hernández,

Posada Ramirez,

Castillo Cruz

et al. 2024

Foods

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This study addresses the need for effective protein extraction and characterization to unlock the potential of underutilized plant resources like Brosimum alicastrum Swartz nuts, aiming to enhance their value as functional ingredients in food applications. Extraction methods, including pH modulation, ultrasound-assisted extraction, and enzymatic hydrolysis, are employed to enhance technofunctional and bioactive properties. The protein extracts are evaluated for solubility, emulsifying capacity, foaming properties, and water/oil-holding capacities to assess their technofunctional potential. Additionally, the bioactive properties, such as antioxidant and anti-inflammatory activities, are analyzed to explore potential health benefits. The results demonstrate that integrated extraction techniques significantly improve the yield and quality of Brosimum alicastrum Swartz nut proteins. Enzymatic hydrolysis, in particular, produces hydrolysates with superior bioactive properties. These findings highlight the potential of Brosimum alicastrum Swartz proteins as valuable ingredients for the food and pharmaceutical industries, promoting the utilization of underexploited plant resources for sustainable and health-promoting applications.

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Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry

Cited by 2 publications

References 89 publications

Cupin-1.1 Adsorption Layers at the Surface of 8 M Urea Solutions

Cupin-1.1 Adsorption Layers at the Surface of 8 M Urea Solutions

Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of Brosimum alicastrum Swartz Proteins

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