Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (<scp><i>Pisum sativum</i></scp> L.) protein

Yen, Philip Pui-Li; Pratap-Singh, Anubhav

doi:10.1002/jsfa.10627

Cited by 19 publications

(7 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The protein content of raw materials is strongly influenced by the environment (pedoclimatic conditions, soil chemistry, pollution), variety and processing grade, which justifies the variability between the studies published so far [17,[73][74][75][76]. Results obtained by our study indicate a high percentage of protein for the pea powder (77.96 ± 0.70%) and Spirulina powder (64.79 ± 2.20%); out of the tested ingredients, these are the most balanced in terms of fat and carbohydrate percentages, and their correlation with energy values.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements

et al. 2023

View full text Add to dashboard Cite

In recent years, the scientific community has made significant progress in understanding nutrition, leading consumers to shift their preferences away from animal-based protein products and towards natural, plant-based protein sources. This study aimed to determine the nutritional value, in vitro cytotoxicity and antioxidant activity for different sources of high protein content products (pea, yeast, almond, spirulina and Pleurotus spp.) with potential usage as raw materials for dietary supplements, especially since these products do not benefit from stricter regulation requirements regarding their actual health benefits. The characterization of raw materials consisted in evaluation of their nutritional profile (by addressing moisture content, crude protein content, extractable fat, ash, carbohydrates) and microbial contamination (TAMC, TYMC, Enterobacteriaceae and β-glucuronidase positive Escherichia coli), total content of free amino acids, soluble proteins, phenols and flavonoids, as well as antioxidant activity through chemical assays. We used 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay and lactate dehydrogenase (LDH) release to evaluate the potential cytotoxicity of selected raw materials. Results obtained indicate high percentages of proteins for the pea powder (77.96%) and Spirulina powder (64.79%), Pleurotus spp. flour had strong antioxidant activity, while the highest contamination values were registered for Pleurotus spp. powder (4.6 × 105 CFU/g or 5.66 log CFU/g). Cytotoxicity results demonstrate that tested ingredients have an impact on the metabolic activity of cells, affecting cellular integrity and provoking leakage of DNA at several concentrations. While plant-based protein supplementation may appear to be a promising solution to balance our busy lives, there are several advantages and disadvantages associated with them, including issues related to their absorption rate, bioavailability, cytotoxicity and actual nutritional benefits.

show abstract

Section: Discussionmentioning

confidence: 99%

Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The presence of hexanal in both soy and pea proteins is a product of linoleic acid oxidation and has been described by other researchers to contribute to the green and beany off-flavour reported in peas and soy proteins [ 27 ]. Other researchers have reported a grassy, green and “fat-like” odour associated with pea and soy proteins, respectively [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Singh

Shi

Magreault³

et al. 2021

Molecules

Self Cite

View full text Add to dashboard Cite

Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.

show abstract

“…Thirty days after pathogen inoculation, soluble protein content was determined according to the previously published method ( Yen and Pratap-Singh, 2021 ). A standard curve was constructed using different concentrations (0-2 mg·mL -1 ) of bovine serum albumin (BSA) to estimate of protein content.…”

Section: Methodsmentioning

confidence: 99%

Arbuscular mycorrhizal fungi enhance disease resistance of Salvia miltiorrhiza to Fusarium wilt

Yang

Guang

et al. 2022

Front. Plant Sci.

View full text Add to dashboard Cite

Salvia miltiorrhiza Bunge (Danshen in Chinese) is vulnerable to Fusarium wilt, which severely affects the quality of the crude drug. Mycorrhizal colonization enhances resistance to fungal pathogens in many plant species. In this study, pre-inoculation of S. miltiorrhiza with the arbuscular mycorrhizal fungi (AMF) Glomus versiforme significantly alleviated Fusarium wilt caused by Fusarium oxysporum. Mycorrhizal colonization protected S. miltiorrhiza from pathogen infection, thereby preventing a loss of biomass and photosynthesis. There were greater defense responses induced by pathogen infection in AMF pre-inoculated plants than those in non-treated plants. AMF pre-inoculation resulted in systemic responses upon pathogen inoculation, including significant increases in the protein content and activities of phenylalanine ammonia-lyase (PAL), chitinase, and β-1,3-glucanase in S. miltiorrhiza roots. In addition, mycorrhizal pre-inoculation caused upregulation of defense-related genes, and jasmonic acid (JA) and salicylic acid (SA) signaling pathway genes after pathogen infection. The above findings indicate that mycorrhizal colonization enhances S. miltiorrhiza resistance against F. oxysporum infection by enhancing photosynthesis, root structure, and inducing the expression of defense enzymes and defense-related genes on the other hand.

show abstract

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

Cited by 19 publications

References 38 publications

Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements

Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein

Arbuscular mycorrhizal fungi enhance disease resistance of Salvia miltiorrhiza to Fusarium wilt

Contact Info

Product

Resources

About