International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 286, P. 138407 - 138407
Published: Dec. 6, 2024
Language: Английский
Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100954 - 100954
Published: May 1, 2025
Language: Английский
Citations
0
Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 40
Published: May 10, 2025
This review highlights recent advancements in fabrication, characterization, and applications of functional plant protein aggregates, emphasizing their growing importance the food industry because sustainability as well cost-effectiveness compared to animal proteins. While native proteins often exhibit limited technofunctional properties, formation aggregates offers a promising solution. explores various aggregation methods, including physical methods (e.g., heat treatment, ultrasonication), chemical modifications glycation, acylation), biological processes enzymatic hydrolysis, fermentation), structural properties changes after these treatments. Advanced characterization techniques such spectroscopy, microscopy, rheological are discussed assess microstructures key like emulsification, gelation, foaming. Applications products beverages, mayonnaise, whipped cream highlighted. The concludes with future research directions enhance industrial nutritional benefits, providing insights into potential for developing innovative sustainable plant-based non-food products.
Language: Английский
Citations
0
Applied Sciences, Journal Year: 2024, Volume and Issue: 14(20), P. 9155 - 9155
Published: Oct. 10, 2024
This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour concentrate (LPC). The fractions were characterised based on their content, amino acid profile, hydrosolubility, emulsifying, foaming, thermal properties. LPC are mainly composed of prolamin respectively. glutelin presented a higher content featuring elevated leucine, valine, glutamic levels. fraction exhibited the highest hydrosolubility (27.7–88.6%), while globulin displayed lowest values (0.0–25.9%). showed foaming capacity (113.3%) stability (95.55%). better emulsifying activity index (53.2 m2/g) emulsion (82 min) observed in (flour LPC) (flour) had glass transition, denaturation temperatures, low enthalpy values. Therefore, functional properties depend composition content. could be used (respectively) agents vegetable proteins. fractionation proved instrumental obtaining proteins with superior compared ones.
Language: Английский
Citations
1
Foods, Journal Year: 2024, Volume and Issue: 13(20), P. 3227 - 3227
Published: Oct. 11, 2024
This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based increased significantly when was added. For instance, the protein and fibre content could be as high 55.7% 8.3% respectively, soluble 61.2% total fibre, digestibility close to that casein. As for sensory evaluation, some were ranked even better than controls. Moreover, had similar or improved rheological behaviour respect expansion indices 11 versus 3 In summary, by adjusting formula processing conditions, it is possible obtain, at same time, a healthy tasty snack very good machinability behaviour. improve image concept providing excellent opportunity improving diet habitual consumers snacks. point view also provides suggestions nutritional, rheological, evaluation
Language: Английский
Citations
1
International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 286, P. 138407 - 138407
Published: Dec. 6, 2024
Language: Английский
Citations
1