Impact of Seeds Germination on the Physicochemical and Techno-Functional Properties of Lupin Flours and Isolates DOI Creative Commons
Paola Navarro‐Vozmediano, Ricard Bou, J.V. García‐Pérez

et al.

Research Square (Research Square), Journal Year: 2024, Volume and Issue: unknown

Published: June 26, 2024

Abstract Nowadays, lupin seeds have emerged as a novel and valuable source of proteins representing sustainable alternative to current raw materials plant-based proteins, such soybean. In this regard, demonstrates superior adaptation the Mediterranean climate with improved tolerance water stress. However, its suitability for human consumption is limited due presence anti-nutritional anti-technological factors, including alkaloids, polyphenols, tannins lipids, which can adverse nutritional consequences and/or impact on purity yield protein extraction. study, Lupinus luteus were germinated 1, 2, 3 6 d effect germination factors flours derived isolates was analyzed. Additionally, changes techno-functional properties also studied. Results showed that prolonged decreased fat content whereas antioxidant activity, saponin, alkaloid increased. alkaloids completely removed during Furthermore, from exhibited higher oil absorption capacities, well an foaming emulsifying capabilities in comparison non-germinated seeds. Nevertheless, periods associated diminished foam emulsion stability. Therefore, no longer than should be recommended order minimize levels while enhancing isolate.

Language: Английский

Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing DOI
Pin Gong, Yue Shan, Jie Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 295, P. 139562 - 139562

Published: Jan. 8, 2025

Language: Английский

Citations

2
Oil-water interfacial behavior of zein-soy protein composite nanoparticles in high internal phase Pickering emulsion DOI

Jiayu Wen,

Jiarui Zhao, Lianzhou Jiang

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 149, P. 109659 - 109659

Published: Dec. 14, 2023

Language: Английский

Citations

26
Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy DOI
Qingling Wang,

Ziwei Tang,

Yanyun Cao

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 442, P. 138447 - 138447

Published: Jan. 18, 2024

Language: Английский

Citations

16
Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion DOI

Jiayu Wen,

Jiarui Zhao, Yan Zhang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109927 - 109927

Published: Feb. 24, 2024

Language: Английский

Citations

16
Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation DOI

Chuanhu Han,

Yuanrong Zheng,

Siqiang Huang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 263, P. 130300 - 130300

Published: Feb. 21, 2024

Language: Английский

Citations

10
Soy glycinin-carboxymethyl cellulose “chain bead-like” nanocomplexes: Focus on formation mechanism, functional characteristics and stability properties DOI

Ziteng Lian,

Sai Yang, Xiuying Liu

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 159, P. 110617 - 110617

Published: Sept. 6, 2024

Language: Английский

Citations

10
High-power ultrasound pretreatment for enhanced protein extraction from lupin flour: Impact on yield, anti-technological and anti-nutritional factors, and techno-functional properties DOI Creative Commons
Paola Navarro‐Vozmediano, Esperanza Dalmau, J. Benedito

et al.

Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: 114, P. 107251 - 107251

Published: Feb. 1, 2025

Quality of lupin protein is considerably compromised by the presence anti-nutritional (ANF), such as polyphenols, alkaloids and saponins anti-technological factors (ATF), like polyphenols fat. This work explores how high-power ultrasound-assisted (HPU) pretreatment flour (LF) before extraction could affect ANF ATF content, well yield techno-functional properties. LF pretreatments for 3 9 min, using water ethanol-water (1:4 v/v), were carried conventional mechanical stirring (952 rpm) HPU (sonotrode, 24 kHz) at 30 60 °C. Ultrasonic field was characterized computing acoustic pressure from frequency spectra analysis. In general terms, reduced noticeably in both isolate (LPI), while also producing a concentrate (LPC, avg. 65 g protein/100 g) with low content. Total yield, adding LPC LPI, increased 15 % due to pretreatment, which enhanced properties absorption index (avg. 26 %) foaming 8 emulsifying 14 %). But, efficiency largely affected process variables. particular, fat 27 %), saponin 21 phenolic content 17 antioxidant activity 11 addition, highest achieved sonication may be explained ultrasonic measurements, revealed higher levels under these conditions.

Language: Английский

Citations

1
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs DOI
Y.-M. Choi, Jiseon Lee,

Yeon‐Ji Jo

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 155, P. 110200 - 110200

Published: May 15, 2024

Language: Английский

Citations

7
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance DOI Creative Commons
Huajiang Zhang,

Shihui Hua,

Mengzhuo Liu

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 198 - 198

Published: Jan. 10, 2025

Meringue has limited the use of meringue for personalization because its thermally unstable system. Citric acid (CA) enhancement egg white protein (EWP) foaming properties is proposed preparation 3D-printed meringues. The results showed that CA increased viscosity, exposure hydrophobic groups (79.8% increase), and free sulfhydryl content (from 5 µmol/g to 34.8 µmol/g) EWP, thereby increasing foaminess 50% 178.2%). treatment rates adsorption, stretching, orientation EWP at air-water interface form multiple layers, resulting in a delay foam thinning. secondary structure CA-treated remained intact, amino residues tertiary with expansion region. EWP-prepared creams had suitable viscosity 233.4 Pa·s 1007 0.1 s-1), shear thinning, structural restorability, elasticity, which ensured good fidelity their printed samples. Experiments involving 3D printing could significantly enhance EWP. Our study provide new ideas development customizable food products.

Language: Английский

Citations

0
Structural modulation of eggshell membrane hydrolysates by tannic acid: Simultaneous enhancement of antioxidant and emulsifying properties DOI
Shasha Wang, Mahmoud Abou-Elsoud,

Zuyue Li

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143827 - 143827

Published: March 10, 2025

Language: Английский

Citations

0