Sunflower protein isolates-composition, extraction and functional properties

African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive.

Section: Resultsmentioning

confidence: 63%

Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties

Nwokocha

Chatzifragkou

Fagan

2023

“…Soy and pea protein presents a great capacity for binding water and fat, in addition to emulsifying properties [ 15 , 17 , 35 ]. Sunflower protein, in the same way, has shown excellent functional properties, especially fat absorption, emulsifying, and foaming ability [ 22 , 23 , 25 ]. 11S globulins, the main fraction in these proteins, are recognized as good emulsifiers [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…Among oilseed proteins, sunflower protein has attracted interest due to its wide availability, minimal anti-nutritive compounds, and low cost [ 22 ]. Sunflower has two main protein types: water-soluble albumins (2S) and salt-soluble globulins (helianthinin, 11S).…”

Section: Introductionmentioning

confidence: 99%

“…Sunflower has two main protein types: water-soluble albumins (2S) and salt-soluble globulins (helianthinin, 11S). These two types are present in a ratio of 2:1 (11S:2S, respectively), the seed has 60–80% helianthinins and 25–30% sunflower albumins [ 22 , 23 ]. The 11S helianthinin is similar to legumin in soy and pea, it occurs at hexamer in pH close to neutral, and shows higher resistance to heat denaturation [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

Santos

Rocha

Bernardinelli

et al. 2022

Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.

“…The formation of gels from dietary proteins, particularly globular proteins, occurs when these proteins are denatured by heating in an aqueous solution and the interaction between the protein and solvent reaches a balance [91]. Globulins exhibit the ability to dissociate and re-associate during heating, leading to the production of different gels with varying characteristics [92]. Partially unfolded proteins can also transform into gels by forming crosslinked networks of uncoiled polypeptide fragments.…”

Section: Gelling Propertiesmentioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.