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

Molten globule-state protein structure: Perspectives from food processing applications DOI

Kangshuai Lou,

Yuanrong Zheng, Libin Wang

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115318 - 115318

Published: Nov. 12, 2024

Language: Английский

Citations

3
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions DOI
Yanmo Pan, Shucheng Liu, Zongyuan Han

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137419 - 137419

Published: Nov. 13, 2024

Language: Английский

Citations

3
A joint experimental and theoretical investigation of the binding mechanism between zein and folic acid in an ethanol–water solution DOI Creative Commons

Jun Zhu,

Wenlin Sun,

Wenqi Zhang

et al.

International Journal of Food Properties, Journal Year: 2024, Volume and Issue: 27(1), P. 729 - 749

Published: May 26, 2024

The aim of the present study was to determine binding mechanisms between zein and folic acid in an ethanol – water solution. Fluorescence spectroscopy demonstrated that quenched fluorescence intensity by both dynamic static quenching mechanisms, with playing a prominent role. constants (Ka) zein-folic complex at 292, 302, 312 K were evaluated be 5.97 × 105, 3.00 105 1.54 L/mol, respectively. process driven ∆H0 = –51.24 kJ/mol, ∆S0 –64.90 J/mol•K. Van der Waals forces hydrogen bonding primarily governed formation complex. Confirmation obtained via UV-visible absorption spectroscopy, Fourier transform infrared circular dichroism which also revealed alterations secondary structure upon acid. Measurements particle size zeta potential enhancement stability system. Scanning electron microscopy transmission showed possess spherical morphology, significant changes zein's morphology following its Additionally, increased photostability against UV light radiation. Molecular docking molecular dynamics simulations used investigate involved further, results effectively elucidated observed experimental phenomena. This research establishes theoretical foundation for utilization as system delivering safeguarding

Language: Английский

Citations

2
The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein DOI

Junrong Liao,

Zonglin Guo,

Jiahai Shen

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140623 - 140623

Published: July 24, 2024

Language: Английский

Citations

2
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

Citations

1