Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance.

In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity. This review discusses structure–function relationships of pea protein isolates, the impact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.

Pea protein isolates: Structure, extraction, and functionality

http://pure-oai.bham.ac.uk/ws/files/18410722/1_s2.0_S0268005X15000703_main.pdf

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.

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Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Pulses, including peas, have long been important components of the human diet due to their content of starch, protein and other nutrients. More recently, the health benefits other than nutrition associated with pulse consumption have attracted much interest. The focus of the present review paper is the demonstrated and potential health benefits associated with the consumption of peas, Pisum sativum L., specifically green and yellow cotyledon dry peas, also known as smooth peas or field peas. These health benefits derive mainly from the concentration and properties of starch, protein, fibre, vitamins, minerals and phytochemicals in peas. Fibre from the seed coat and the cell walls of the cotyledon contributes to gastrointestinal function and health, and reduces the digestibility of starch in peas. The intermediate amylose content of pea starch also contributes to its lower glycaemic index and reduced starch digestibility. Pea protein, when hydrolysed, may yield peptides with bioactivities, including angiotensin I-converting enzyme inhibitor activity and antioxidant activity. The vitamin and mineral contents of peas may play important roles in the prevention of deficiency-related diseases, specifically those related to deficiencies of Se or folate. Peas contain a variety of phytochemicals once thought of only as antinutritive factors. These include polyphenolics, in coloured seed coat types in particular, which may have antioxidant and anticarcinogenic activity, saponins which may exhibit hypocholesterolaemic and anticarcinogenic activity, and galactose oligosaccharides which may exert beneficial prebiotic effects in the large intestine.

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Review of the health benefits of peas (Pisum sativum L.).

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients for probiotic and yogurt starter cultures. In this study, milk supplementation with pulse ingredients is examined as a means to increase the nutritional properties of yogurt and probiotic type beverages. The acid production rate of two yogurt starters (A and B) and two probiotic cultures (Lactobacillus rhamnosus and Lactobacillus acidophilus) was followed in milk supplemented with the following soy and pulse ingredients: pea protein, chickpea flour, lentil flour, pea fibre, soy protein concentrate and soy flour. The pulse ingredients had no negative effect on the acidification trends of the fermented milks. On the contrary, with yogurt culture B, pea fibre, pea protein and lentil flour significantly enhanced the acidification rate. All ingredients used for supplementation improved the acidification rate of probiotic cultures, and the highest effects were obtained with lentil and soy flour. Lentil flour had the lowest pH after 12 h which was significantly lower than the product enriched with the same quantity of skim milk powder. The effect of ingredient supplementation on the microbial composition (ratio of cocci to bacilli) of the yoghurt products was also examined. The ratio of cocci to bacilli was between 1.8 and 2.5 for all supplemented yogurt samples obtained with culture A, and these variations were not judged to be statistically significant (p < 0.05). With yogurt products obtained from culture B, however, there was a higher proportional level of lactobacilli in all supplemented samples, as compared to the milk control; the enhanced growth of the lactobacilli was particularly noted when lentil flour was added to milk.

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

BACKGROUND

With increasing demand for new protein sources, research on plant protein extraction and evaluation of the functional properties of protein isolates is necessary. In this study, pH and NaCl concentration, as two parameters affecting protein extraction of fenugreek seed, was investigated and the condition of fenugreek protein isolate (FPI) extraction was optimized using response surface methodology.



RESULTS

FPI had significantly (P< 0.05) higher protein and essential amino acid content (891.00 and 387.41 g kg−1, respectively) compared with soy protein isolate (SPI). FPI was rich in Asp and Glu, confirming the presence of bands in the acidic region (30–39 kDa) of its electrophoretic pattern. Differential scanning calorimeter thermography of both FPI and SPI showed two peaks with high denaturation temperature, confirming the presence of high protein content and hydrophobic amino acids. Protein solubility, foaming capacity, foam stability and emulsion stability of FPI were higher than SPI; moreover, both FPI and SPI showed pH-dependent protein functionalities.



CONCLUSION

Fenugreek seed protein extraction was optimized by control of pH and NaCl concentration. FPI could be used as a protein source with remarkable functional properties. © 2014 Society of Chemical Industry

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties.

Food matrix may regulate the nutrients releasing profiles during human digestion. In the present study, soy protein gel was prepared by magnesium chloride (MgCl 2 ), glucono-δ-lactone (GDL), and microbial transglutaminase (MTGase) as coagulant, respectively, and using an in vitro gastrointestinal simulated digestion (GIS) model, the effect of different coagulants on soy protein degradation was investigated. Our results showed that gel induced by MTGase, regardless of concentration, had significantly lower (P  in vitro protein digestibility, in comparison with the other coagulants. Protein degradation occurred more rapidly at the initial phase of gastric digestion for the gel prepared with GDL rather than that of MgCl 2 , whereas both gels possessed an undigested 25 kDa band at the end of intestinal digestion. Also, smaller peptides (

Fatemeh Zare

Papers

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Microbial, physical and sensory properties of yogurt supplemented with lentil flour

Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties.

A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase