Technological strategies to improve gelation properties of legume proteins with the focus on lupin

Al-Ali, Hayder; Shah, Umar; Hackett, Mark J.; Gulzar, Muhammad; Karakyriakos, Emmanuel; Johnson, Stuart

doi:10.1016/j.ifset.2021.102634

Cited by 37 publications

(17 citation statements)

References 151 publications

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“…The WAC values of PPCs were similar to the values reported by Vinayashree and Vasu (2021) for pumpkin protein isolate samples ranged from1.29 to 1.35 mL/g, and by Lee et al (2021)) for red lentil proteins varied from 3.1 to 3.5 g/g. OAC values obtained in our study were similar to the results obtained by Alfaro-Diaz et al (2021) for black bean protein concentrates ranged from 1.32 to 1.54 g/g. The variations in WAC and OAC could be due to composition, protein structure, size, presence of non-protein components, solubility and protein purity.…”

Section: Functional Propertiessupporting

confidence: 90%

“…The test tubes were inverted and gel formation was determined as described by Al‐Ali et al . (2021)).…”

Section: Methodsmentioning

confidence: 99%

“…The samples were taken in test tubes and vortexed using the Tarsonspinix-vortex mixer and subjected to heating at 100°C in a boiling water bath for 1 h. The heated test tubes were cooled under running tap water and subjected to overnight cooling at 4°C. The test tubes were inverted and gel formation was determined as described by Al-Ali et al (2021)).…”

Section: Gelling Capacitymentioning

confidence: 99%

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Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Bosco

2022

Int J of Food Sci Tech

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Worldwide, the development of next-generation plant protein-based meat analogues has gained popularity because of plant proteins' reliable, sustainable, functional and nutritional benefits. In this work, we study the functional properties of green gram (GG), horse gram (HG) and cowpea protein concentrates (CPPCs) obtained using the alkaline/isoelectric precipitation method and developed the conventional and plant-based deep-fried meatballs. The results indicated that all protein concentrates exhibited superior functional properties. All protein concentrates exhibited a typical U-shaped solubility curve from pH 2 to 9. Emulsification, foaming and gelling properties were found to correlate well with the protein solubility (PS) profile. The least gelation capacity for GGPC was 15%, while HGPC and CPPC required 20% protein to form a gel. Water absorption capacity (WAC), emulsification properties were significantly different for all protein concentrates, but not oil absorption, foaming and protein solubility. A plant-based deepfried meatball formulated using the ratio of 20:20:20 for GGPC: HGPC: CPPC was found to be closely related to the conventional meatballs in terms of taste, flavour and colour. The oil absorbed in plantbased deep-fried meatballs was ~4% lower than in conventional deep-fried meatballs. This research allowed a more in-depth understanding of the functional characterisation of pulse protein concentrates (PPCs) obtained by alkaline-isoelectric precipitation and their potential use in developing plant proteinbased meatball analogues. In conclusion, Indian pulses could potentially offer sustainable options for plant protein-based meat formulations.

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Section: Functional Propertiessupporting

confidence: 90%

“…The test tubes were inverted and gel formation was determined as described by Al‐Ali et al . (2021)).…”

Section: Methodsmentioning

confidence: 99%

Section: Gelling Capacitymentioning

confidence: 99%

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Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Bosco

2022

Int J of Food Sci Tech

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“…The total protein content corresponds to ca. 30–40% w/w) and the globulin γ‐conglutin, also called 7S, corresponds to approximately 5% w/w of the total proteins [7].…”

Section: Introductionmentioning

confidence: 99%

Extraction, purification by cation exchange supermacroporous cryogel and physico‐chemical characterization of γ‐conglutin from lupin seeds (Lupinus albus L.)

Silva

Guimarães

Veríssimo

et al. 2021

J of Separation Science

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This study focused on the extraction, purification, and physicochemical characterization of γ‐conglutin, a protein present in lupin seeds with properties of reducing blood glucose levels. Total protein was extracted with an alkaline‐saline solvent, followed by isoelectric precipitation. Chromatographic purification of the precipitated fraction was performed using a cation exchange supermacroporous cryogel column. Electrophoresis of the eluted fraction from chromatography presented a single band of ∼48 kDa under non‐reducing conditions (two bands of ∼30 and ∼17 kDa, under reducing conditions) confirming the success of the purification protocol. Liquid chromatography‐tandem mass spectrometry analysis confirmed the identity of the protein as γ‐conglutin. The purified γ‐conglutin had an isoelectric point of 7.51, β‐sheets prevailing as a secondary structure, and denaturation temperature close to 68°C. The outcome of this work showed that γ‐conglutin was obtained with a high degree of purity. The proposed purification protocol is simple and can be easily scaled up.

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“…In addition to biochemical and biophysical properties, proteins have versatile functional attributes that make them attractive materials for designing carrier systems. Some of the most important functionalities of proteins include: (i) emulsifying and foaming property—proteins can be adsorbed at water/oil and water/air interfaces, stabilizing colloidal particles [ 15 , 16 ]; (ii) film-forming capacity—the ability to form a cohesive and continuous matrix [ 17 ]; (iii) gelling capacity—the ability to form a three-dimensional network [ 18 ]; (iv) structure formation—proteins can self-assemble into structures, such as spheres, tubes, or fibers [ 19 , 20 ]; and (v) antioxidant activity—proteins can inhibit oxidative processes through scavenging free radicals and chelation of pro-oxidative transition metals [ 21 ]. Different strategies can be used for improving the functionalities of proteins, such as interaction with other compounds (polysaccharides, lipids, emulsifiers, polyphenols) and structural modifications (physical, enzymatic, and chemical) [ 16 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

Gomes

Sobral

2021

Molecules

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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms.

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Technological strategies to improve gelation properties of legume proteins with the focus on lupin

Cited by 37 publications

References 151 publications

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Leveraging Indian pulses for plant‐based meat: functional properties and development of meatball analogues

Extraction, purification by cation exchange supermacroporous cryogel and physico‐chemical characterization of γ‐conglutin from lupin seeds (Lupinus albus L.)

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

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