Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions

Glušac, Jovana; Isaschar-Ovdat, Sivan; Fishman, Ayelet

doi:10.1016/j.foodchem.2020.126301

Cited by 72 publications

(37 citation statements)

References 50 publications

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“…Usually, the goal of crosslinking is to improve the textural properties of the protein by building up the polypeptides into stronger structures. TG (EC 2.3.2.13) is the only commercially available food‐grade cross‐linking enzyme and it been reported to improve texture, viscosity, ES, gelation, foam and increase hydrophobicity properties of food proteins (Djoullah, Husson, & Saurel, 2018; Glusac, Isaschar‐Ovdat, & Fishman, 2020; Nivala, Mäkinen, Kruus, Nordlund, & Ercili‐Cura, 2017; Sun, & Arntfield, 2011a). Sun & Arntfield (2011a), reported that TG increased the gel strength of PPI 8 times and SPI gel by 2 times in comparison to the gel made from untreated protein; gel strength also increased with higher TG levels.…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

345

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

345

136

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“…Proteins from legumes have been gaining traction as a necessity more than a choice due to their high nutritional benefits, hypo-allergenicity, gluten-free and non-genetically modified organism labels, affordability, high productivity and versatility Boukid et al, 2019). Proteins from legumes also exhibit a wide range of techno-and bio-functional applications comparable with proteins from animal and dairy sources providing a multitude of health benefits (Sharif et al, 2018;Boukid et al, 2019;Glusac et al, 2020). The industry of proteins from legumes keep expanding beyond pea to lupine, mung, faba and chickpea proteins (Research & Markets, 2018;Boukid et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported biological activities in chickpea proteins including antioxidant activity, antifungal activity, antigenic activity and metal-chelating ability (Kou et al, 2013;Ghribi et al, 2015c). Chickpea protein is, therefore, a promising health-beneficial ingredient for new products development (Glusac et al, 2020;Xing et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Boukid

2021

Int J of Food Sci Tech

106

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Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17-22%) that can be dry-or wet-extracted. The application of chickpea proteins as food ingredients is still in the early stages, where their properties and how they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavour, neutral taste and light colour make them suitable ingredients for new products development including noodles, breads, cookies and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.

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“…Cross-linking with transglutaminase is generally applied to legume proteins for improving gelling properties. However, Glusac et al [47] studied its effects on characteristics of emulsions stabilized by chickpea protein. Cross-linking treatment was reported to increase mean droplet size of the emulsion compared to the native protein and formed a gel-like structure.…”

Section: Cross-linkingmentioning

confidence: 99%

Modification of Legume Proteins for Improved Functionality

Karaça¹

2021

Grain and Seed Proteins Functionality

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Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional properties of legume proteins is needed as well.

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Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions

Cited by 72 publications

References 50 publications

Modification of plant proteins for improved functionality: A review

Modification of plant proteins for improved functionality: A review

Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

Modification of Legume Proteins for Improved Functionality

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