Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 533-538

  Pastor Cavada, Elena ^a   Juan, Rocio ^b   Pastor, Julio E ^b   Alaiz, Manuel ^a   Vioque, Javier ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Chemical composition; Functional properties; Lathyrus; Nutritional characteristics; Protein isolates

Indexed keywords

ESSENTIAL AMINO ACID; SODIUM SULFITE; SULFUR AMINO ACID; VEGETABLE PROTEIN;

ACID PRECIPITATION; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; IN VITRO STUDY; ISOELECTRIC POINT; LATHYRUS; LATHYRUS ANNUS; LATHYRUS CLYMENUM; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL PARAMETERS; PHYTOCHEMISTRY; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN ISOLATION; SOUTHERN EUROPE;

LATHYRUS; LATHYRUS ANNUUS; LATHYRUS CLYMENUM;

EID: 77951634537     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.002     Document Type: Article

References (32)

1. Alaiz M., Navarro J.L., Giron J., and Vioque E. Amino acid analysis by high-performance liquid chromatography after derivatization with diethylethoxymethylenemalonate. Journal of Chromatography 591 (1992) 181-186
2. Alsmeyer R.H., Cunningham A.E., and Happich M.L. Equations predict PER from amino acid analysis. Food Technology 28 (1974) 34-38
3. Ant'Anna F.R., Vilela E.R., and Gomes J.C. Obtention, characterization and functional properties of protein isolates of pigeonpea (Cajanus cajan). Ciencia e Tecnologia de Alimentos 5 (1985) 94-110
4. AOAC. Official methods of analysis. 16th ed. (1999), Association of Official Analytical Chemists, Arlington, Washington, DC
5. Bell E.A. Non-protein amino acids of plants: Significance in medicine, nutrition and agriculture. Journal of Agriculture and Food Chemistry 51 (2003) 2854-2865
6. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
7. Chavan U.D., McKenzie D.B., and Shahidi F. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.). Food Chemistry 74 (2001) 177-187
8. Dubois M., Gilles K., Hamilton J., Reber P., and Smith F. Colorimetric method for determination sugars and related substances. Analytical Chemistry 28 (1956) 350-356
9. FAO/WHO (1989). Protein quality evaluation. Report of the joint FAO/WHO expert consultation. Food and nutrition paper No. 51. Food and Agriculture Organizations and the World Health Organization, Rome, Italy.
10. FAO/WHO/UNU (1985). Energy and protein requirements, report of the joint FAO/WHO/UNU expert consultation. Technical report series No. 724. FAO, WHO and the United Nations University, Geneva, Switzerland.
11. Hsu H.W., Vavak D.L., Satterlee L.D., and Miller G.A. A multienzyme technique for estimating protein digestibility. Journal of Food Science 42 (1977) 1269-1273
12. Hussain M., Chowdhurry B., Haque R., Wouters G., and Campbell C.G. A comparative study of the o-phthalaldehyde method for the neurotoxin 3-N-oxalyl-l-2, 3-propanoic acid as modified by various laboratories. Phytochemical Analysis 5 (1994) 247-250
13. Kislev M.E. Origins of the cultivation of Lathyrus sativus and L. cicera (Fabaceae). Economic Botany 43 (1989) 262-270
14. Lee S., Prosky L., and De Vries J.W. Determination of total, soluble and insoluble dietary fibre in foods-enzymatic-gravimetric method, MES.TRIS buffer: Collaborative study. Journal of AOAC International 75 (1992) 395-416
15. Lin M.J., Humbert E.S., and Sosulski F.W. Certain functional properties of sunflower meal products. Journal of Food Science 39 (1974) 368-370
16. Lqari H., Vioque J., Pedroche J., and Millán F. Lupinus angustifolius protein isolates: Chemical composition, functional properties and protein characterization. Food Chemistry 76 (2002) 349-356
17. Lynch C.J., Rha C.K., and Catsimpoolas N. Tryptic hydrolysis of glycinin and its subunits. Journal of the Science of Food and Agriculture 28 (1977) 971-979
18. Moores R.M.C., Demott D., and Wood T. Determination of chlorogenic acid in coffee. Analytical Chemistry 28 (1948) 620-624
19. Morup I.K., and Olesen E.S. New method for prediction of protein value from essential amino acid pattern. Nutritional Report International 13 (1976) 355-365
20. Naczk M., Diosady L.L., and Rubin L.J. Functional properties of canola meals produced by a two phase solvent extraction system. Journal of Food Science 50 (1985) 1685-1692
21. Nash A.M., Eldridge A.C., and Woolf W.J. Fractionation and characterization of alcohol extractables associated with soy bean protein. Non-protein components. Journal of Agriculture and Food Chemistry 15 (1967) 102-108
22. Newman C.W., Roth N.R., Newman R.K., and Lockerman R.H. Protein quality of chickpea (Cicer arietinum L.). Nutrition Reports International 36 (1987) 1-5
23. Richardson M. Seed storage proteins: The enzyme inhibitors. In: Rogers L.J. (Ed). Methods in plant biochemistry Vol. 5 (1991), Academic Press Limited, London
24. Sánchez-Vioque R., Clemente A., Vioque J., Bautista J., and Millán F. Protein isolates from chickpea (Cicer arietinum L.): Chemical composition, functional properties and protein characterization. Food Chemistry 64 (1999) 237-243
25. Schägger H., and von Jagow G. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa. Analytical Biochemistry 166 (1987) 368-379
26. Sosulski F.W. The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chemistry 39 (1962) 344-350
27. Sumner A.K., Nielsen M.A., and Youngs C.G. Production and evaluation of pea protein isolate. Journal of Food Science 46 (1981) 364-366 372
28. Utrilla-Coello R.G., Osorio-Díaz P., and Bello-Perez L.A. Alternative use of chickpea flour in breadmaking: Chemical composition and starch digestibility of bread. Food Science and Technology International 13 (2007) 323-327
29. Villanueva A., Sánchez-Vioque R., Clemente A., Vioque J., Bautista J., and Millán F. Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-protease. Grasas y Aceites 50 (1999) 472-476
30. Vioque J., Sánchez-Vioque R., Clemente A., Pedroche J., Bautista J., and Millán F. Production and characterization of an extensive rapeseed protein hydrolysate. Journal of the American Oil Chemical Society 76 (1999) 819-823
31. Waggle D.H., Steinke F.H., and Shen J.L. Isolated soy proteins. In: Matthews R.H. (Ed). Legumes. Chemistry, technology and human nutrition (1989), Marcel Dekker, New York
32. Wolzak A., Elias L.G., and Bressani R. Protein quality of vegetable proteins as determined by traditional biological methods and rapid chemical assays. Journal of Agriculture and Food Chemistry 29 (1981) 1063-1068