Cereal Chemistry,
Год журнала:
2024,
Номер
unknown
Опубликована: Дек. 31, 2024
Abstract
Background
and
Objectives
Conventional
pulse
starch
extraction
methods
face
challenges
in
terms
of
yield,
purity,
recovery.
The
native
starches
after
often
undergo
modification
for
broader
applications.
Ultrasound
is
considered
a
promising
approach
due
to
its
unique
principle
reduced
processing
times.
This
work
addresses
the
effects
ultrasound‐assisted
on
characteristic
starches.
Findings
cavitation
effect
ultrasound
effectively
disrupts
starch–protein
interactions,
improves
diffusion,
significantly
increases
pure
yield.
When
applied
modification,
it
impacts
surface
morphology,
amylose,
amylopectin
chains
resulting
notable
changes
behavior.
Dual
by
combining
with
other
could
allow
customized
characteristics
through
structural
reorganization,
cross‐linking,
depolymerization.
Conclusions
increased
yields
modified
properties
enable
their
utilization
wide
range
food
nonfood
Significance
Novelty
review
provides
new
insights
into
methods.
It
benefits
researchers,
industries,
selecting
appropriate
based
yield
specific
required
intended
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
109, С. 107012 - 107012
Опубликована: Авг. 2, 2024
Ultrasound-assisted
extraction
(UAE)
was
evaluated
as
a
green
procedure
to
produce
faba
beans
protein
isolates
from
beans.
Magnetic
stirring
performed
conventional
extraction.
A
three-level
five-factor
Box-Behnken
Design
(BBD)
applied
obtain
the
optimal
UAE
conditions
concurrently
maximize
yield
and
content.
The
response
surface
methodology
(RSM)
showed
quadratic
curvature
for
protein.
were
determined
as:
Power
of
123
W,
solute/solvent
ratio
0.06
(1:15
g/mL),
sonication
time
41
min,
total
volume
623
mL
with
desirability
value
0.82.
Under
these
conditions,
19.
75
±
0.87
%
(Protein
67.84
%)
content
92.87
0.53
obtained
optimum
ultrasound
Control
samples
using
magnetic
under
similar
without
treatment
an
16.41
0.02
54.65
89.
88
0.40
%.
This
shows
that
BBD
can
effectively
be
used
optimize
proteins
resulting
in
higher
purity.
Food Science & Nutrition,
Год журнала:
2025,
Номер
13(4)
Опубликована: Апрель 1, 2025
ABSTRACT
Sesame
protein
isolate
is
a
promising
sustainable
plant‐based
due
to
its
high
nutritional
value
and
unique
flavor.
However,
several
challenges
related
functional
characteristics,
sesame
can
only
be
used
sparingly
in
food
applications.
Therefore,
the
main
objective
of
this
study
was
investigate
effects
nonthermal
techniques
including
high‐pressure
homogenization
(HPH,
100
MPa),
high‐intensity
ultrasound
(US,
at
frequency
20
kHz
for
6
min),
hydrostatic
pressure
(HHP,
400
MPa
5
min)
on
structure
properties
from
cake
as
by‐product.
The
results
indicated
that
all
treatments
encouraged
insoluble
suspension
change
into
consistent
dispersion,
increasing
stability
while
reducing
particle
size
(from
65.73
1.48
μm),
zeta
potential
−24.57
−42.8
mV),
unfolding
molecular
structure.
All
led
an
increase
β‐sheets
reduced
α‐helix,
most
remarkable
secondary
occurred
HPH
treated
sample
exhibited
highest
UV
absorbance.
Minimal
impact
protein's
thermal
monitored.
Compared
with
untreated
sample,
techno‐functional
were
significantly
enhanced
after
modification,
solubility
(88.18%),
EAI
(62.09
m
2
/g),
ESI
(65.43
OHC
(1.89
g
oil/g
protein)
obtained
HPH.
work
suggests
could
more
technique
than
US
HHP
enhance
isolate.
Molecules,
Год журнала:
2025,
Номер
30(9), С. 2009 - 2009
Опубликована: Апрель 30, 2025
The
demand
for
plant-based
proteins
has
grown
significantly
due
to
their
sustainability
and
lower
environmental
impact
compared
animal
proteins.
Shifting
from
animal-based
diets,
particularly
those
incorporating
protein-rich
legumes
like
beans
peas,
can
substantially
reduce
the
climate
footprint
of
food
production.
Underutilized
legumes,
which
are
often
critical
in
resource-poor
regions,
hold
immense
potential
enhancing
security,
nutrition,
agricultural
development.
Despite
importance,
information
about
these
remains
limited
region-specific.
shift
towards
plant
is
further
driven
by
growing
popularity
vegetarian
vegan
alongside
mounting
concerns
over
impacts
livestock
farming.
Consequently,
increasingly
favored
counterparts
industry.
Scientists
now
exploring
novel
protein
sources
developing
superior-quality
with
enhanced
functional
nutritional
characteristics
using
cutting-edge
technologies.
While
traditional
wheat
soy
present
challenges
such
as
allergenicity,
pulses
beans,
chickpeas,
lentils
gaining
prominence
agronomic
advantages.
It
anticipated
that
ongoing
research
will
address
existing
knowledge
gaps
regarding
health
benefits
fodder
seeds
field
bean
pea
seeds,
broadening
application
across
diverse
industries.
In
this
context,
review
focuses
on
valuable
ingredients.
benefits,
current
crops
specific
geographic
areas
where
they
cultural
or
local
significance.
Foods,
Год журнала:
2025,
Номер
14(9), С. 1626 - 1626
Опубликована: Май 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.
