Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

Food Hydrocolloids

Volumn 74, Issue , 2018, Pages 187-196

  Feyzi, Samira ^a   Milani, Elnaz ^b   Golimovahhed, Q Ali ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

Drying method; Extraction optimization; FTIR analysis; Functional properties; Grass pea protein isolate; Thermal properties

Indexed keywords

ALKALINITY; DRYING; EMULSIFICATION; EXTRACTION; OVENS;

DRYING METHODS; EXTRACTABILITY; EXTRACTION OPTIMIZATIONS; EXTRACTION YIELD; FTIR ANALYSIS; FUNCTIONAL PROPERTIES; GRASS PEA PROTEIN ISOLATE; LATHYRUS SATIVUS; PEA PROTEIN ISOLATES; PROTEIN EXTRACTION;

PROTEINS;

EID: 85027583704     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.07.031     Document Type: Article

References (39)

1. Alizadeh-Pasdar, N., Li-Chan, E.C.Y., Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes. Journal of Agricultural and Food Chemistry 48 (2000), 328–334.
2. Amza, T., Amadou, I., Zhu, K., Zhou, H., Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum (Neocarya macrophylla). Food Research International 44 (2011), 553–559.
3. Arntfield, S.D., Murray, E.D., The influence of processing parameters on food protein functionality 1. Differential scanning calorimetry as an indicator of protein denaturation. Canadian Institute of Food Science and Technology Journal 14 (1981), 289–294.
4. Arogundade, L.A., Tshay, M., Shumey, D., Manazie, S., Effect of ionic strength and/or pH on extractability and physico-functional characterization of broad bean (Vicia faba L.) protein concentrate. Food Hydrocolloids 20 (2006), 1124–1134.
5. Aydemir, L.Y., Yemenicioglu, A., Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT - Food Science and Technology 50 (2013), 686–694.
6. Boye, J.I., Zare, F., Pletch, A., Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43 (2010), 414–431.
7. Butt, M.S., Batool, R., Nutritional and functional properties of some promising legumes protein isolates. Pakistan Journal of Nutrition 9 (2010), 373–379.
8. Byler, D.M., Susi, H., Regional, E., Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 25 (1986), 469–487.
9. Cano-Medina, A., Jiménez-Islas, H., Dendooven, L., Herrera, R.P., González-Alatorre, G., Escamilla-Silva, E.M., Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Research International 44 (2011), 684–692.
10. Carbonaro, M., Nucara, A., Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids 38 (2010), 679–690.
11. Chavan, U.D., McKenzie, D.B., Shahidi, F., Protein classification of beach pea (Lathyrus maritimus L.). Food Chemistry 75 (2001), 145–153.
12. Cheng, B., Wu, S., Liu, S., Rodriguez-Aliaga, P., Yu, J., Cui, S., Protein denaturation at a single molecule level: The effect of nonpolar environments and its implications on the unfolding mechanism by proteases. Nanoscale 7 (2015), 2970–2977.
13. Cui, Z.W., Xu, S.Y., Sun, D.W., Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology 21 (2003), 1173–1184.
14. Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X., et al. Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocolloids, 2017, 10.1016/j.foodhyd.2017.01.003.
15. Feyzi, S., Varidi, M., Zare, F., Varidi, M.J., Fenugreek (Trigonella foenum graecum) seed protein isolate: Extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture 95 (2015), 3165–3176.
16. Feyzi, S., Varidi, M., Zare, F., Varidi, M.J., A comparison of chemical, structural and functional properties of fenugreek (Trigonella foenum graecum) protein isolates produced using different defatting solvents. International Journal of Biological Macromolecules, 2017, 10.1016/j.ijbiomac.2017.06.101 Article (in press).
17. Guerrero, P., Kerry, J.P., de la Caba, K., FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohydrate Polymers 111 (2014), 598–605.
18. Horax, R., Hettiarachchy, N., Kannan, A., Chen, P., Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed. Food Chemistry 124 (2011), 545–550.
19. Hu, X.Z., Cheng, Y.Q., Fan, J.F., Lu, Z.H., Yamaki, K., Li, L.T., Effects of drying method on physicochemical and functional properties of soy protein isolates. Journal of Food Processing and Preservation 34 (2010), 520–540.
20. Ivanova, P., Chalova, V., Koleva, L., Pishtiyski, L., Perifanova- Nemaska, M., Optimization of protein extraction from sunflower meal produced in Bulgaria. Bulgarian Journal of Agricultural Science 18 (2012), 153–160.
21. Kaur, M., Singh, N., Characterization of protein isolates from different Indian chickpea (Cicer arietinuml.) cultivars. Food Chemistry 102 (2007), 366–374.
22. Kinsella, J.E., Functional properties of soy protein. Journal of the American Oil Chemists’ Society 56 (1979), 242–257.
23. Koshiyama, I., Hamano, M., Fukushima, D., A heat denaturation study of the 11S globulin in soybean seeds. Food Chemistry 6 (1981), 309–322.
24. Kramer, A., Kwee, W.H., Functional and nutritional properties of tomato protein concentrates. Journal of Food Science 42 (1977), 207–212.
25. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 227 (1970), 680–686.
26. L'hocine, L., Boye, J.I., Arcand, Y., Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures. Journal of Food Science 71 (2006), 137–145.
27. Mune Mune, M.A., Minka, S.R., Mbome, I.L., Optimising functional properties during preparation of cowpea protein concentrate. Food Chemistry 154 (2014), 32–37.
28. Mwasaru, A.M., Muhammad, K., Bakar, J., Cheman, Y.B., Influence of altered solvent environment on the functionality of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. Food Chemistry 71 (2000), 157–165.
29. Oomah, B.D., Mazza, G., Cui, W., Optimisation of protein extraction from flaxseed meal. Food Research International 27 (1994), 355–361.
30. Owusu-Apenten, R.K., Food protein analysis quantitative effects on processing. 1st ed., 2002, Marcel Dekker, Inc, New York.
31. Paredes-Lopez, O., Ordorica-Falomir, C., Olivares-Vazquez, M.R., Chickpea protein isolates: Physicochemical, functional and nutritional characterization. Journal of Food Science 56 (1991), 726–729.
32. Pickardt, C., Neidhart, S., Griesbach, C., Dube, M., Knauf, U., Kammerer, D.R., et al. Optimisation of mild-acid ic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocolloids 23 (2009), 1966–1973.
33. Sathe, S.K., Deshpande, S.S., Salunkhe, D.K., Functional properties of lupin seed (Lupinus mutams) proteins and protein concentrates. Journal of Food Science 47 (1982), 491–497.
34. Singh, R., Kumar, S.N., Sabapathy, Bawa, A.S., Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety 7 (2008), 14–28.
35. Snyder, L.A., Classification of the solvent properties of common liquids. Journal of Chromatography 92 (1974), 223–230.
36. Su, J.F., Huang, Z., Yuan, X.Y., Wang, X.Y., Li, M., Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydrate Polymers 79 (2010), 145–153.
37. Tamburino, R., Guida, V., Pacifico, S., Rocco, M., Zarelli, A., Parente, A., et al. Nutritional values and radical scavenging capacities of grass pea (Lathyrus sativus L.) seeds in Valle Agricola district. Italy. Australian Journal of Crop Science 6 (2012), 149–156.
38. Vojdani, F., Solubility. Hall, G.M., (eds.) Methods of testing protein functionality, 2006, 11–60 (Great Britain: St. Edmundsbury).
39. Wang, J.C., Kinsella, J.E., Functional properties of novel proteins: Alfalfa leaf protein. Journal of Food Science 41 (1976), 287–292.