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

Plant-based whipping cream: A promising sustainable alternative to dairy products DOI

Hua Xu,

Mingcui Huang,

Huilin Huan

et al.

Advances in Colloid and Interface Science, Journal Year: 2025, Volume and Issue: unknown, P. 103494 - 103494

Published: March 1, 2025

Language: Английский

Citations

0
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments DOI
Siyu Wu, Yuwen Liu, Hanyu Song

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142614 - 142614

Published: March 1, 2025

Language: Английский

Citations

0
New insights into altering the structures and improving the functional properties of walnut protein: Synergistic high-pressure homogenization/limited enzymatic hydrolysis DOI

Like Yang,

Wen Zhu,

Yangyue Ding

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: 102, P. 104018 - 104018

Published: April 8, 2025

Language: Английский

Citations

0
Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions DOI

Haifeng Wang,

Lirong Cheng, Huijuan Yang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143321 - 143321

Published: April 1, 2025

Language: Английский

Citations

0
Physically modification treatments improved high internal phase emulsions stabilized by walnut protein DOI Creative Commons
Min Yang,

Yunkun Zhu,

Minwei Zhang

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102508 - 102508

Published: April 1, 2025

Language: Английский

Citations

0
Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity DOI Creative Commons

Qin Geng,

David Julian McClements, Taotao Dai

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1699 - 1699

Published: May 11, 2025

Reducing the allergenicity of food components through processing is attracting great attention in industry. This study investigated structure and complexes formed from peanut protein (PP) rice (RP) using pH-driven method. The properties PP–RP were morphological analysis, multi-spectroscopic characterization, IgE binding capacity vitro digestibility studies. Morphological analysis showed that lost their particulate structures after treatment. Spectroscopic treatment promoted structural changes, making them more susceptible to degradation. There also changes tertiary proteins following studies suggested reduced potential PP by altering its under gastrointestinal conditions. provides a promising approach for producing hypoallergenic ingredients use

Language: Английский

Citations

0
Characterization of structural and functional properties of soybean 11S globulin during renaturation after denaturation induced by changes in pH DOI
Yang Yang,

Can Zhang,

Chunmin Ma

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: 104(11), P. 6778 - 6786

Published: April 3, 2024

This study explored the denaturation of 11S globulin, a protein known for its diverse functional properties in soy applications, at pH 3.0 and 10.0, followed by gradual return to 7.0 facilitate renaturation. It investigated structural changes during renaturation induced change pH, revealing stabilization mechanism globulin.

Language: Английский

Citations

3
Carboxymethyl chitosan coating infused with linalool-loaded molten globular β-Lactoglobulin nanoparticles for extended preservation of fresh-cut apples DOI
Xiaotong Wang, Junxiang Zhu,

Tianjin Tang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140578 - 140578

Published: July 24, 2024

Language: Английский

Citations

3
Impact of Seed Germination on the Physicochemical Properties of Lupin Flours and the Physicochemical and Techno-functional Properties of Their Protein Isolates DOI Creative Commons
Paola Navarro‐Vozmediano, Ricard Bou, J.V. García‐Pérez

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 12, 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 days 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 foaming emulsifying capabilities in comparison non-germinated seeds. Nevertheless, periods associated diminished foam emulsion stability. Therefore, no longer than 3 should be recommended order minimize levels while enhancing isolate.

Language: Английский

Citations

3
Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions DOI

Xiangyu Liang,

Xiaoshuai Wang,

Zichen Cao

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 160, P. 110796 - 110796

Published: Nov. 2, 2024

Language: Английский

Citations

3