Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides

Makri, E.; Papalamprou, E.; Doxastakis, G.

doi:10.1016/j.foodhyd.2004.10.028

Cited by 194 publications

(141 citation statements)

References 42 publications

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“…The FAs determined in this work for different isolated hazelnut meal proteins were also either comparable with or higher than those of protein isolates obtained from defatted meals of 6 lentil cultivars (average FA: 8.7 mL), 4 chickpea cultivars (average FA: 10.98 mL) and a non-GMO soybean cultivar (6.5 mL) prepared with the IEP method and those of commercial soy (9.1 mL) and whey (11.6 mL) protein isolates tested at the same conditions (concentration, pH, speed of mixing) applied in the current study (Aydemir & Yemenicioglu, 2013). The hazelnut protein isolates (except HPI-AW) also had higher foam stabilities than 1% (w/v) solutions of IEP pea protein isolate, broad bean protein isolate and lupin protein isolate which lost 25e30% of their initial foam volume at pH 7.0 within 30 min (Makri, Papalamprou, & Doxastakis, 2005) and 1% solutions of commercial soy protein isolate and whey protein isolate which lost almost 38% and 100% of their initial foam volume at pH 7.0 within 180 min, respectively (Aydemir & Yemenicioglu, 2013).…”

Section: Foaming Activities and Foam Stabilities Of Isolated Proteinsmentioning

confidence: 77%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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Section: Foaming Activities and Foam Stabilities Of Isolated Proteinsmentioning

confidence: 77%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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“…The foaming capacity (FC) of the extracted seed proteins was determined according to Makri et al [2005] by taking 1% of the protein extracted and resuspending it in deionized water, with pH adjusted to 7.4 with 0.1N NaOH and 0.1N HCl. The solution (100 mL) was blended for 3 mins and poured into a 500 mL graduated cylinder.…”

Section: Determination Of Protein Functional Propertiesmentioning

confidence: 99%

Rape Seeds as a Source of Feed and Food Proteins

Nosenko¹,

Kot²,

Kichshenko³

2014

Pol. J. Food Nutr. Sci.

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Amino acid content of proteins, fatty acid composition of oil, glucosinolate content, nutritive value of protein products and functional properties of protein isolates from rape seeds of spring and winter varieties of modern selection were studied in this work. Investigated rape samples had low glucosinolate and low erucic acid content. Tetrachimena piriformis was used for estimation of relative toxicity of protein products. These values were compared with the same value of casein. Suffi ciently high nutritive values (90.1-95.9%) of winter rape cake, both samples of rape meal and protein isolates were detected. Rape seed protein isolates had high oil binding, emulsifying and foaming capacities. At the same time, water holding capacity of rape seed protein isolates was lower than that of soy protein isolates. We have concluded that protein products from rape seeds of modern selection are important sources of feed and food proteins. Unauthenticated Download Date | 5/8/18 8:09 AM

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“…The defatted hazelnut flour (DHF) was produced according to the method suggested by Makri et al (2005) used for the extraction of legume seeds protein. The hazelnuts were ground in a laboratory blender (Waring Commercial, CT, USA) and the resulting flour was treated with n-hexane (1/3 (w/w)) to remove the fat with constant magnetic stirring for 2 h for three times at ambient temperature.…”

Section: Preparation Of Defatted Hazelnut Flourmentioning

confidence: 99%

“…Foam can be defined as a two-phase system consisting of air cells separated by thin continuous liquid layer called the lamellar phase (Makri et al 2005). Total foam volume varied from 54 to 51 mL for defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP).…”

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

2013

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Turkish Tombul hazelnut consumed as natural or processed forms were evaluated to obtain protein concentrate. Defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP) were produced from defatted hazelnut flour (DHF) and defatted hazelnut cake (DHC), respectively. The functional properties (protein solubility, emulsifying properties, foaming capacity, and colour), and dynamic rheological characteristics of protein concentrates were measured. The protein contents of samples varied in the range of 35-48 % (w/w, db) and 91-92 % (w/w, db) for DHF/DHC and DHFP/DHCP samples, respectively. The significant difference for water/fat absorption capacity, emulsion stability between DHF and DHC were determined. On the other hand, the solubility and emulsion activity of DHF and DHC were not significantly different (p>0.05). Emulsion stability of DHFP (%46) was higher than that of DHCP (%35) but other functional properties were found similar. According to these results, the DHCP could be used as DHFP in food product formulations. The DHFP and DHCP samples showed different apparent viscosity at the same temperature and concentration, the elastic modulus (G' value) of DHPC was also found higher than that of DHFP samples.

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Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides

Cited by 194 publications

References 42 publications

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Rape Seeds as a Source of Feed and Food Proteins

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

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