Feasibility of pulse protein in the formulation of dairy alternatives: a review of nutri-functional attributes, applications, processing, and sustainability impact

Nutrire, Journal Year: 2025, Volume and Issue: 50(1)

Published: Feb. 4, 2025

Language: Английский

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Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116056 - 116056

Published: Feb. 24, 2025

Language: Английский

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Effects of Ultrasonic Treatment on Protein in Goat Milk: Changes in Structure and Function and Enhancement of Heat-Sterilized Protein Function

International Dairy Journal, Journal Year: 2025, Volume and Issue: unknown, P. 106224 - 106224

Published: Feb. 1, 2025

Language: Английский

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Rapid Covalent Bonding of Walnut Protein Isolates to EGCG: Unveiling the Ultrasound-Assisted Ratio Optimization, Binding Mechanism, and Structural–Functional Transformations

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1204 - 1204

Published: March 29, 2025

The application of walnut protein isolate (WPI) and polyphenols is usually limited by low solubility. To solve the above problem, impact alkaline treatment method ultrasound-assisted on structural functional properties protein–polyphenol covalent complexes (WPI–(–)-epigallocatechin-3-gallate (EGCG), UWPI–EGCG, respectively) was explored. Fourier transform infrared spectroscopy fluorescence indicated that binding EGCG to WPI altered secondary tertiary structures increased its random coil content. In addition, UWPI–EGCG samples had lowest particle size (153.67 nm), largest absolute zeta potential value (25.4 mV), highest polyphenol (53.37 ± 0.33 mg/g protein). Meanwhile, WPI–EGCG also possessed excellent solubility emulsification properties. These findings provide a promising approach for in applications such as foods.

Language: Английский

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Influence of dry and wet processing methods on millet proteins: A comprehensive review

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106561 - 106561

Published: April 1, 2025

Language: Английский

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Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1626 - 1626

Published: May 4, 2025

The aim of this review is to provide a comprehensive overview protein extraction from legume sources, with focus on both conventional and emerging techniques. Particular attention given the impact innovative methods functionality, key factor for food applications. Due their nutritional profile techno-functional properties, legumes are increasingly regarded as promising alternatives animal-based sources in industry. Traditional methods, such alkaline acidic extraction, discussed compared novel approaches including enzymatic ultrasound-assisted (UAE), microwave-assisted (MAE), ohmic heating (OH), subcritical water (SWE), deep eutectic solvents (DES), dry fractionation. potential these technologies improve yield functionality critically assessed, alongside challenges scalability, cost-effectiveness, allergenicity. This also identifies current research gaps highlights opportunities innovation sustainable extraction. Therefore, contributes development more efficient, functional, ingredients production, highlighting role shaping future plant-based foods.

Language: Английский

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Valorization of plant-based agro-industrial waste and by-product for the production of polysaccharide: Towards a more circular economy

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100954 - 100954

Published: May 1, 2025

Language: Английский

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