Pulse proteins: secondary structure, functionality and applications

Journal of Food Science and Technology

Volumn 56, Issue 6, 2019, Pages 2787-2798

  Shevkani, Khetan ^a   Singh, Narpinder ^b   Chen, Ying ^c   Kaur, Amritpal ^b   Yu, Long ^c  

^a CENTRAL UNIVERSITY OF PUNJAB   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Application; Functional properties; Nutraceutical properties; Pulses; Secondary structure

Indexed keywords

COSTS; EMULSIFICATION; GELATION; STRUCTURAL PROPERTIES; WATER ABSORPTION;

FUNCTIONAL PROPERTIES; HUMAN NUTRITION; LOW-COSTS; NUTRACEUTICAL PROPERTY; NUTRACEUTICALS; PROPERTY; PROTEIN COMPLEXES; PROTEIN SECONDARY STRUCTURE; PULSE; SECONDARY STRUCTURES;

PROTEINS;

EID: 85063152132     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-019-03723-8     Document Type: Review

References (80)

1. Abdel-Aal EM, Youssef MM, Shehata AA, El-Mahdy AR (1987) Some legume proteins as bread fortifier and meat extender. Alex J Agric Res 32:179–189
2. 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
3. Ariyarathna IR, Karunaratne DN (2015) Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability. Food Bioprod Process 95:76–82
4. Barth A (2007) Infrared spectroscopy of proteins. Biochim Biophys Acta 1767:1073–1101
5. Boulter D, Croy RRD (1997) Legume seed storage proteins. Adv Bot Res 27:2–70
6. Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431
7. Cai R, Klamczynska B, Baik BK (2001) Preparation of bean curds from protein fractions of six legumes. J Agric Food Chem 49:3068–3073
8. Campbell L, Euston SR, Ahmed MA (2016) Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. Food Chem 194:1230–1237
9. Campos-Vega R, Loarca-Piña G, Oomah BD (2010) Minor components of pulses and their potential impact on human health. Food Res Int 43:461–482
10. Carbonaro M, Maselli P, Nucara A (2012) Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study. Amino Acid 43:911–921
11. Chandler PM, Spencer D, Randall PJ, Higgins TJ (1984) Influence of sulfur nutrition on developmental patterns of some major pea seed proteins and their mRNAs. Plant Physiol 75:651–657
12. Chavan JK, Kadan SS, Salunkhe DK (1988) Biochemistry and technology of chickpea (Cicer arietinum L.) seeds. Crit Rev Food Sci Nutr 25:107–158
13. Damodaran S (2008) Amino acids, peptides, and proteins. In: Damodaran S, Parkin KL, Fennema OR (eds) Fennema’s food chemistry. CRC Press, Boca Raton
14. Dickinson E (2010) Flocculation of protein-stabilized oil-in-water emulsions. Colloids Surf B Biointerfaces 81:130–140
15. Ellepola SW, Choi SM, Ma Y (2005) Conformational study of globulin from rice (Oryza sativa) seeds by Fourier-transform infrared spectroscopy. Int J Biol Macromol 37:12–20
16. Fan JM, Ma W, Liu GQ, Yin SW, Tang CH, Yang XQ (2014) Preparation and characterization of kidney bean protein isolate (KPI)–chitosan (CH) composite films prepared by ultrasonic pretreatment. Food Hydrocoll 36:60–69
17. Ghribi AM, Amira AB, Gafsi IM, Lahiani M, Bejar M, Triki M, Zouaria A, Attia H, Besbes S (2018) Toward the enhancement of sensory profile of sausage ‘‘Merguez’’ with chickpea protein concentrate. Meat Sci 143:74–80
18. Ghumman A, Kaur A, Singh N (2016) Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology. Food Hydrocoll 61:843–850
19. Gueguen J, Cerleti P (1994) Proteins of some legume seeds: soybean, pea, fababean and lupin. In: Hudson BJF (ed) New and developing sources of food proteins. Chapman and Hill, Durango, pp 145–193
20. Gupta R, Dhillon S (1993) Characterization of seed storage proteins of lentil (Lens culinaris M.). Ann Biol 9:71–78
21. Joshi M, Timilsena Y, Adhikari B (2017) Global production, processing and utilization of lentil: a review. J Integr Agric 16:2898–2913
22. Karaca A, Low NH, Nickerson MT (2011) Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Res Int 44:2742–2750
23. Kato A, Nakai S (1980) Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim Biophys Acta 624:13–20
24. Kaur M, Singh N (2007) A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans. J Sci Food Agric 87:729–737
25. Kavanagh GM, Clark AH, Ross-Murphy SB (2000) Heat-induced gelation of globular proteins. Part 3. Molecular studies on low pH b-lactoglobulin gels. Int J Biol Macromol 28:41–50
26. Kimura A, Fukuda T, Zhang M, Motoyama S, Maruyama N, Utsumi S (2008) Comparison of physicochemical properties of 7S and 11S globulins from pea, fava bean, cowpea, and French bean with those of soybean-french bean 7S globulin exhibits excellent properties. J Agric Food Chem 56:10273–10279
27. Kinsella JE, Melachouris N (1976) Functional properties of proteins in foods: a survey. Crit Rev Food Sci Nutr 7:219–280
28. Kong J, Yu S (2007) Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochim Biophys Sin 39:549–559
29. Koyoro H, Powers JR (1987) Functional properties of pea globulin fractions. Cereal Chem 64:97–101
30. Lam ACY, Karaca A, Tyler RT, Nickerson MT (2018) Pea protein isolates: structure, extraction, and functionality. Food Rev Int 34:126–147
31. Law HY, Choi SM, Ma CY (2008) Study of conformation of vicilin from Dolichos lablab and Phaseolus calcaratus by Fouriertransform infrared spectroscopy and differential scanning calorimetry. Food Res Int 41:720–729
32. Li Y, Jiang B, Zhang T, Mu W, Liu J (2008) Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem 106:444–450
33. Li SS, Blanco Mejia S, Lytvyn L, Stewart SE, Viguiliouk E, Ha V, de Souza RJ, Leiter L, Kendall CWC, Jenkins DJA, Sievenpiper JL (2017) Effect of plant protein on blood lipids: a systematic review and meta-analysis of randomized controlled trials. J Am Heart Assoc 6:e006659
34. Lin D, Lu W, Kelly AL, Zhang L, Zheng B, Miao S (2017) Interactions of vegetable proteins with other polymers: structurefunction relationships and applications in the food industry. Trend Food Sci Technol 68:130–144
35. Liu G, Li J, Shi K, Wang S, Chen J, Liu Y, Huang Q (2009) Composition, secondary structure, and self-assembly of oat protein isolate. J Agric Food Chem 57:4552–4558
36. Luna-Vital DA, Mojica L, de Mejia EG, Mendoza S, Loarca-Piña G (2015) Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): a review. Food Res Int 76:39–50
37. McClements DJ (2005) Emulsion stability. In: Clydesdale FM (ed) Food emulsions: principles, practices, and techniques. CRC Press, Boca Raton
38. McLean LA, Sosulski FW, Youngs CG (1974) Effects of nitrogen and moisture on yield and protein in field peas. Can J Plant Sci 54:301–305
39. Meng GT, Ma CY (2001) Fourier-transform infrared spectroscopic study of globulin from Phaseolus angularis (red bean). Int J Biol Macromol 29:287–294
40. Meng G, Ma CY (2002) Characterization of globulin from Phaseolus angularis (red bean). Int J Food Sci Technol 37:687–695
41. Mertens C, Dehon L, Bourgeois A, Verhaeghe-Cartrysse C, Blecker C (2012) Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds. J Sci Food Agric 92:1591–1596
42. Mession JL, Chihi ML, Sok N, Saurel R (2015) Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation. Food Hydrocoll 46:233–243
43. Mundi S, Aluko RE (2012) Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Res Int 48:299–306
44. Nagano T, Hirotsuka M, Mori H, Kohyama K, Nishinari K (1992) Dynamic viscoelastic study on the gelation of 7S globulin from soybeans. J Agric Food Chem 40:941–944
45. Nesterenko A, Alrica I, Silvestrea F, Durrieu V (2013) Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness. Ind Crop Prod 42:469–479
46. Papalamprou EM, Doxastakis GI, Biliaderis CG, Kiosseoglou V (2009) Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates. Food Hydrocoll 23:337–343
47. Parmar N, Singh N, Kaur A, Virdi AS, Shevkani K (2017) Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions. LWT-Food Sci Technol 79:487–495
48. Pastor-Cavada E, Juan R, Pastor JE, Alaiz M, Vioque J (2010) Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties
49. Roy F, Boye JI, Simpson BK (2010) Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil. Food Res Int 43:432–442
50. Sai-Ut S, Ketnawa S, Chaiwut P, Rawdkuen S (2009) Biochemical and functional properties of proteins from red kidney, navy and adzuki beans. Asian J Food Agro-Ind 2:493–504
51. Serventi L, Vittadini E, Vodovotz Y (2018) Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread. LWT-Food Sci Technol 89:400–402
52. Shaabani S, Yarmand MS, Kiani H, Emam-Djomeh Z (2018) The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour. LWT-Food Sci Technol 90:362–372
53. Shevkani K, Singh N (2014) Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. Int J Food Sci Technol 49:2237–2244
54. Shevkani K, Singh N (2015) Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates. Int J Food Sci Technol 50:1033–1043
55. Shevkani K, Singh N, Rana JC, Kaur A (2014a) Relationship between physicochemical and functional properties of amaranth (Amaranthus hypochondriacus) protein isolates. Int J Food Sci Technol 49:541–550
56. Shevkani K, Singh N, Kaur A, Rana JC (2014b) Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal. J Food Sci 79:C1271–C1277
57. Shevkani K, Kaur A, Kumar S, Singh N (2015a) Cowpea protein isolates: functional properties and application in gluten-free rice muffins. LWT-Food Sci Technol 63:927–933
58. Shevkani K, Singh N, Kaur A, Rana JC (2015b) Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocoll 43:679–689
59. Sikorski ZE (2001) Functional properties of proteins in food systems. In: Sikorski ZE (ed) Chemical and functional properties of food proteins. CRC Press, Boca Raton
60. Singh N (2017) Pulses: an overview. J Food Sci Technol 54:853–857
61. Singh B, Singh JP, Shevkani K, Singh N, Kaur A (2017) Bioactive constituents in pulses and their health benefits. J Food Sci Technol 54:858–870
62. Sosulski FW, Chakraborty P, Humbert ES (1978) Legume-based imitation and blended milk products. Can Inst Food Sci Technol J 11:117–123
63. Sreerama YN, Sashikala VB, Pratape V, Singh V (2012) Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: evaluation of their flour functionality. Food Chem 131:462–468
64. Sun XD, Arntfield SD (2010) Gelation properties of salt extracted pea protein induced by heat treatment. Food Res Int 43:509–515
65. Sun XD, Arntfield SD (2011) Gelation properties of salt-extracted pea protein isolate induced by heat treatment: effect of heating and cooling rate. Food Chem 124:1011–1016
66. Susi H, Byler DM (1988) Fourier-transform infrared spectroscopy in protein conformation studies. In: Cherry JP, Barford RA (eds) Methods for protein analysis. American Oil Chemists’ Society, Champaign, pp 235–250
67. Tang CH, Ma CY (2009) Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean. Food Chem 115:859–866
68. Tang CH, Sun X (2010) Physicochemical and structural properties of 8S and/or 11S globulins from mungbean [Vigna radiate (L.) Wilczek] with various polypeptide constituents. J Agric Food Chem 58:6395–6402
69. Tang CH, Xiao ML, Chen Z, Yang XQ, Yin SW (2009) Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: influence of heat curing. LWT-Food Sci Technol 42:1659–1666
70. Tiwari BK, Singh N (2012) Pulse chemistry and technology. Royal Society of Chemistry, Cambridge
71. Toews R, Wang N (2013) Physicochemical and functional properties of protein concentrates from pulses. Food Res Int 52:445–451
72. Torres-Fuentes C, del Mar Contreras M, Recio I, Alaiz M, Vioque J (2015) Identification and characterization of antioxidant peptides from chickpea protein hydrolysates. Food Chem 180:194–202
73. Vioque J, Alaiz M, Giron-Calle J (2012) Nutritional and functional properties of Vicia faba protein isolates and related fractions. Food Chem 132:67–72
74. Withana-Gamage TS, Wanasundara JP, Pietrasik Z, Shand PJ (2011) Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.). J Sci Food Agric 91:1022–1031
75. Xie J, Du M, Shen M, Wu T, Lin L (2019) Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate). Food Chem 270:243–250
76. Yepes OO, Di Giogio L, Goyanes S, Mauri A, Famá L (2019) Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films. Carbohydr Polym 208:221–231
77. Yin SW, Tang CH, Wen QB, Yang XQ, Yuan DB (2010) The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates. Food Res Int 43:730–738
78. Yu P (2005) Protein secondary structures (a-helix and b-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach. Br J Nutr 94:655–665
79. Zhang T, Jiang B, Mu W, Wang Z (2009) Emulsifying properties of chickpea protein isolates: influence of pH and NaCl. Food Hydrocoll 23:146–152
80. Zhao X, Chen F, Xue W, Lee L (2008) FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction. Food Hydrocoll 22:568–575