Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2779-2787

  Barac, Miroljub B ^a   Pesic, Mirjana B ^a   Stanojevic, Sladjana P ^a   Kostic, Aleksandar Z ^a   Bivolarevic, Vanja ^b  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b NONE   (Serbia)

Author keywords

Emulsifying; Foaming properties; Protein isolate; Solubility

Indexed keywords

FOOD PRODUCTS; HEAT TREATMENT; PH; PROTEINS; SOLUBILITY;

EMULSIFYING; EMULSIFYING PROPERTY; FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; PEA PROTEIN ISOLATES; PROTEIN ISOLATES; SOY PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATES;

EMULSIFICATION;

GLYCINE MAX; PISUM SATIVUM;

EID: 84939415107     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1298-6     Document Type: Article

References (42)

1. Adebiyi AP, Aluko RE (2011) Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chem 128:902–908
2. Aluko RE, Mofolasayo OA, Watts BM (2009) Emulsifying and foaming properties of commercial yellow pea (Pisum sativum L.) seed flours. J Agric Food Chem 57:9793–9800
3. Barac M, Stanojevic S, Jovanović S, Pesic M (2004) Soy protein modification- a rewiev. Acta Period Technol 35:3–17
4. Barac MB, Jovanovic ST, Stanojevic SP, Pesic MB (2006) Effect of limited hydrolysis on traditional soy protein concentrate. Sensors 6:1087–1101
5. Barac M, Cabrilo S, Pesic M, Stanojevic S, Ristic N (2010) Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes. Int J Mol Sci 11:4973–4990
6. Barac M, Cabrilo S, Pesic M, Stanojevic S, Pavlicevic M, Macej O, Ristic N (2011) Functional properties of pea (Pisum sativum, L) protein isolates modified with chymosin. Int J Mol Sci 12:8372–8387
7. Barac M, Cabrilo S, Stanojevic S, Pesic M, Pavlicevic M, Zlatkovic B, Jankovic M (2012) Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds. Int J Food Sci Technol 47:1457–1467
8. Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th edn. Springer, Berlin (Chapter 2)
9. Boye JI, Aksay S, Roufik S, Ribéreau S, Mondor M, Farnworth E, Rajamohamed SH (2010a) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546
10. Boye J, Zare F, Pletch A (2010b) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431
11. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248–254
12. Chau C-F, Cheung PC-K, Wong Y-S (1997) Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 45:2500–2503
13. Chen THH, Gusta LV, Tjahjadi C, Breene WM (1984) Electrophoretic characterization of adzuki bean (Vigna angularis) seed proteins. J Agric Food Chem 32:396–399
14. Deak NA, Murphy PA, Johnson LA (2007) Characterization of fractionated soy proteins produced by a new simplified procedure. J Am Oil Chem Soc 84:137–149
15. Dua S, Mahajan A, Sandal M, Gagan J (2009) Physico-chemical properties of defatted pea seed meal proteins with emphasis on salts and pH. J Food Sci Technol 46:251–254
16. Fernandez-Quintela A, Macarulla MT, Del Barrio AS, Martinez JA (1997) Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods Hum Nutr 51:331–342
17. Fling SP, Gregerson DS (1986) Peptide and protein molecular weight determination by electrophoresis using a high-molarity tris-buffer system without urea. Anal Biochem 155:83–88
18. Fuhrmeister H, Meuser F (2003) Impact of processing on functional properties of protein products from wrinkled peas. J Food Eng 56:119–129
19. Fukuda T, Prak K, Fujioka M, Maruyama N, Utsumi S (2007) Physicochemical properties of native Adzuki bean (Vigna angularis) 7S globulin and the molecular cloning of its cDNA isoforms. J Agric Food Chem 55:3667–3674
20. Fukuda T, Maruyama N, Ramlan M, Salleh M, Mikami B, Utsumi S (2008) Characterization and crystallography of recombinant 7S globulins of Adzuki bean and structure − function relationships with 7S globulins of various crops. J Agric Food Chem 56:4145–4153
21. Griga M (2002) Morphology and anatomy of Pisum sativum somatic embryos. Biol Plant 45:173–182
22. Hou Y, Zhao XH (2011) Limited hydrolysis of two soybean protein products with trypsin or neutrase and the impacts on their solubility, gelation and fat absorption capacity. Biotechnology 10:190–196
23. Karaca AC, Low N, Nickerson M (2011) Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Res Int 44:2742–2750
24. Khatib KA, Herald TJ, Aramouni FM, MacRitchie F, Schapaugh WT (2002) Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes. J Food Sci 67:2923–2929
25. Makri E, Papalamprou E, Doxastakis G (2005) Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocoll 19:583–594
26. Maninder K, Sandhu KS, Singh N (2007) Comparative study of the functional, thermal and pasting properties of flours from different field pea (Pisum sativum L.) and pigeon pea (Cajanus cajan L.) cultivars. Food Chem 104:259–267
27. Meng G-T, Ma C-Y (2001) Thermal properties of Phaseolus angularis (red bean) globulin. Food Chem 73:453–460
28. Meng G-T, Ma C-Y (2002a) Characterization of globulin from Phaseolus angularis (red bean). Int J Food Sci Technol 37:687–695
29. Meng G-T, Ma C-Y (2002b) Thermal gelation of globulin from Phaseolus angularis (red bean). Food Res Int 35:377–385
30. Meng G-T, Ching K-M, Ma C-Y (2002) Thermal aggregation of globulin from an indigenous Chinese legume, Phaseolus angularis (red bean). Food Chem 79:93–103
31. Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723
32. Periago MJ, Vidal ML, Ros G, Rincón F, Martínez C, López G, Rodrigo J, Martínez I (1998) Influence of enzymatic treatment on the nutritional and functional properties of pea flour. Food Chem 63:71–78
33. Pesic MB, Vucelic-Radovic BV, Barac MB, Stanojevic SP (2005) The influence of genotypic variation in protein composition on emulsifying properties of soy proteins. J Am Oil Chemists Soc 82:667–672
34. Sorgentini DA, Wagner JR, Anon MC (1995) Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble ractions. J Agric Food Chem 43:2471–2479
35. Sosulski FW, McCurdy AR (1987) Functionality of flours, protein fractions and isolates from field peas and bean. J Food Sci 52:1010–1014
36. Sumner AK, Nielsen MA, Youngs CG (1981) Production and evaluation of pea protein isolate. J Food Sci 46:364–372
37. Sun XD, Arntfield SD (2010) Gelation properties of salt-extracted pea protein induced by heat treatment. Food Res Int 43:509–515
38. Taherian AR, Mondor M, Labranche J, Drolet H, Ippersiel D, Lamarche F (2011) Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Res Int 44:2505–2514
39. Tjahjadi C, Lin S, Breene WM (1988) Isolation and Characterization of Adzuki bean (Vigna angularis cv Takara) proteins. J Food Sci 53:1438–1443
40. Wu W, Hettiarachy N, Qi M (1998) Hydrophobicity, solubility and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. J Am Oil Chem Soc 75:845–850
41. Yan B, Ren J, Zhao M, Luo D, Gu L (2012) Effects of limited enzymatic hydrolysis with pepsin and high-pressure homogenization on the functional properties of soybean protein isolate. LWT Food Sci Technol 46:453–459
42. Yuan Y, Velev O, Chen K, Campbell BE, Kaler EW, Lenhoff AM (2002) Effect of pH and Ca2 + -Induced associations of soybean proteins. J Agric Food Chem 50:4953–4958