scholarly journals Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties

2017 ◽  
Vol 2017 ◽  
pp. 1-16 ◽  
Author(s):  
César Ozuna ◽  
Ma. Fabiola León-Galván
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Protein Solubility ◽  
Seed Proteins ◽  
Foaming Properties ◽  
Food Ingredients ◽  
Specific Effects ◽  
Bioactive Properties ◽  
Wide Range ◽  
Protein Rich

Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.

scholarly journals Effect of Three Defatting Solvents on the Techno-Functional Properties of an Edible Insect (Gryllus bimaculatus) Protein Concentrate

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5307
Author(s):  
Min-Soo Jeong ◽  
Sang-Deok Lee ◽  
Seong-Jun Cho
Keyword(s):  
Functional Properties ◽  
Structural Characteristics ◽  
Protein Solubility ◽  
Dry Weight ◽  
Foaming Properties ◽  
Edible Insects ◽  
Gryllus Bimaculatus ◽  
Protein Concentrates ◽  
Freeze Dried ◽  
Protein Rich

Edible insects have received global attention as an alternative protein-rich food. However, their structural characteristics make them difficult to digest. To overcome this obstacle, we assessed the techno-functional properties of three protein concentrates from the cricket Gryllus bimaculatus. Freeze-dried G. bimaculatus powder was defatted using ethanol, hexene, or acetone as solvents, and the techno-functional properties (protein solubility, water and oil holding capacity, foaming properties, emulsion capacity, and gel formation) of the protein concentrates were determined. Freeze-dried G. bimaculatus powder comprised approximately 17.3% crude fat and 51.3% crude protein based on dry weight. Ethanol was the most effective solvent for reducing the fat content (from 17.30% to 0.73%) and increasing the protein content (from 51.3% to 62.5%) of the concentrate. Techno-functionality properties drastically differed according to the defatting solvent used and foaming properties were most affected. Thus, the techno-functional and whole properties must be considered for proper application of edible insects to achieve global food sustainability.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6981
Author(s):  
Daniel Cozzolino
Keyword(s):  
Functional Properties ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Chemical Compositions ◽  
Food Ingredients ◽  
Wide Range ◽  
Challenges And Opportunities ◽  
New Instrumentation ◽  
Novel Algorithms ◽  
Main Routine

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.

scholarly journals Isolation, Structural and Functional Characterization of Jackfruit (Artocarpus heterophyllus Lam) Seed Proteins

2020 ◽  
Vol 18 (1) ◽  
pp. 103-115
Author(s):  
Fatema Akter ◽  
M Amdadul Haque ◽  
M Abdul Baqui
Keyword(s):  
Functional Properties ◽  
Functional Characterization ◽  
Seed Proteins ◽  
Protein Isolate ◽  
Total Protein Content ◽  
Foaming Properties ◽  
Seed Flour ◽  
Functional Features ◽  
Α Helix ◽  
Β Sheet

With increasing health awareness, the demand for concentrated proteins from plant sources has been rising for direct consumption or to use as an ingredient in food formulation. The characteristic information of any component is prerequisite for its efficient usage in food preparation. This study was undertaken to isolate the protein from jackfruit seeds and characterizing the physicochemical and functional properties of the isolated protein. The protein fraction from jackfruit seed flour was isolated using pH treatments and centrifugation process. The isolated protein was converted into powder form by a vacuum drying and grinding method. Total protein content in the isolate was determined by the Kjeldahl method. The functional properties such as solubility and gelling capacity and secondary structural elements of jackfruit seed protein isolate (JSPI) were studied. The crude JSPI contained 76.89% protein with 58.44% solubility in aquatic solvent. The conformational study by Fourier-transform infrared spectroscopy (FTIR) indicated that the β -sheet is the dominant secondary structure of JSPI that contained 50.28% β -sheet, 21.71% α -helix, 8.86% β -turn, and 19.15% unordered structure. The least gelation concentration of JSPI dissolved in 1.0 M NaCl solution was 12%. The pH of the solvent significantly affected the emulsifying and foaming properties (p<0.05). Based on the observed structural and functional features, JSPI has prospects to be used as a supplementary ingredient in future food formulations. The Agriculturists 2020; 18(1) 103-115

scholarly journals Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 281
Author(s):  
Katharina Schlegel ◽  
Norbert Lidzba ◽  
Elke Ueberham ◽  
Peter Eisner ◽  
Ute Schweiggert-Weisz
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Lactobacillus Helveticus ◽  
Sensory Profile ◽  
Foam Formation ◽  
Acid Fermentation ◽  
Food Ingredients ◽  
Lupin Protein

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Natalia del Carmen Espinosa-Murillo ◽  
José Armando Ulloa ◽  
Judith Esmeralda Urías-Silvas ◽  
Petra Rosas-Ulloa ◽  
José Carmen Ramírez-Ramírez ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Passion Fruit ◽  
Foaming Properties ◽  
Food Ingredient ◽  
Passiflora Edulis ◽  
Main Fraction ◽  
Potential Use ◽  
Physicochemical And Functional Properties

Abstract A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient.

scholarly journals Nutritional and techno-functional properties of monofloral bee-collected sunflower (Helianthus annuus L.) pollen

2020 ◽  
pp. 768
Author(s):  
Aleksandar Ž. Kostić ◽  
Danijel D. Milinčić ◽  
Bojana D. Špirović Trifunović ◽  
Sladjana P. Stanojević ◽  
Steva Lević ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Helianthus Annuus ◽  
Functional Properties ◽  
Chemical Constituents ◽  
Protein Profile ◽  
Pollen Grains ◽  
Foaming Properties ◽  
Food Ingredients ◽  
Bee Pollen ◽  
Helianthus Annuus L

The aim of this study was to examine nutritional (total lipid, carbohydrate, protein and ash content, fatty acids and protein profile) and techno-functional properties of monofloral bee-collected sunflower pollen (Helianthus annuus L.). The content of water, total protein, carbohydrate, lipid and ash was 24.99, 14.36, 82.01, 1.62 and 2.01 g/100g DW, respectively, with the total energy value of 400.06 kcal/100 g DW. The fatty acid profile revealed the presence of five fatty acids with the stearic acid as dominant one (31.4%) followed by α-linoleic (20.7%), pentadecanoic (18.2%), heneicosanoic (17.1%) and palmitic (12.5%) acids. FTIR analysis of bee pollen grains confirmed the presence of the main pollen chemical constituents such as proteins, water, carbohydrates and lipids, but also the presence of sporopollenin and polyphenols. Raman spectroscopy analysis indicated that the surface of pollen grains was rich in carotenoids. Low protein (3.64 g/100g DW) but high carbohydrate (77.09 g/100 g DW) solubility of bee pollen was observed. The good emulsifying properties (ESI, 19.98 min; EAI, 80.54 m2/g) and excellent oil (2.43 g/g DW) but poor water (0.87 g/g DW) absorption capacities were also registered. On the other hand, the sunflower bee pollen did not show foaming properties. These findings indicate to its applicability as useful nutritional, lipophilic and anti-foaming food ingredients.

scholarly journals Applicability of Honey on Silkworms (Bombyx mori) and Quality Improvement of Its Biomaterials

2021 ◽  
Vol 11 (10) ◽  
pp. 4613
Author(s):  
Gabriela-Maria Baci ◽  
Alexandra-Antonia Cucu ◽  
Adela Ramona Moise ◽  
Daniel Severus Dezmirean
Keyword(s):  
Quality Improvement ◽  
Bombyx Mori ◽  
Human Health ◽  
Recombinant Proteins ◽  
Therapeutic Agent ◽  
Life Sciences ◽  
Model Organism ◽  
Medical Field ◽  
Wide Range ◽  
Ancient Times

Since ancient times, honey has been considered one of the most illustrious and esteemed natural products. Honey plays two key roles; specifically, it is an appreciated nutritional product, and also exhibits a wide range of beneficial properties for human health as a therapeutic agent. Furthermore, it has been shown that honey has valuable effects on the biological and physiological features of mulberry silkworms (Bombyx mori). Bombyx mori exhibits importance not only for the economy, but it also serves as an important biotechnological bioreactor for the production of recombinant proteins that have a great impact in the medical field and beyond. It also represents an important model organism for life sciences. In view of the fact that silk fibroin serves as a natural biopolymer that displays high biocompatibility with human organisms and due to honey’s various and remarkable properties for human health, the two elements are currently used together in order to develop ideal biomaterials for a wide range of purposes. In this review, by discussing the applicability of honey on Bombyx mori and beyond, the importance of honey for life sciences and related fields is spotlighted.

scholarly journals Xylanolytic Bacillus species for xylooligosaccharides production: a critical review

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Rozina Rashid ◽  
Muhammad Sohail
Keyword(s):  
Large Scale ◽  
Extracellular Enzymes ◽  
Membrane Separation ◽  
Well Being ◽  
Bacillus Species ◽  
Scale Production ◽  
Food Ingredients ◽  
Large Scale Production ◽  
Wide Range ◽  
Biological Impacts

AbstractThe capacity of different Bacillus species to produce large amounts of extracellular enzymes and ability to ferment various substrates at a wide range of pH and temperature has placed them among the most promising hosts for the industrial production of many improved and novel products. The global interest in prebiotics, for example, xylooligosaccharides (XOs) is ever increasing, rousing the quest for various forms with expanded productivity. This article provides an overview of xylanase producing bacilli, with more emphasis on their capacity to be used in the production of the XOs, followed by the purification strategies, characteristics and application of XOs from bacilli. The large-scale production of XOs is carried out from a number of xylan-rich lignocellulosic materials by chemical or enzymatic hydrolysis followed by purification through chromatography, vacuum evaporation, solvent extraction or membrane separation methods. Utilization of XOs in the production of functional products as food ingredients brings well-being to individuals by improving defense system and eliminating pathogens. In addition to the effects related to health, a variety of other biological impacts have also been discussed.

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