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Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability. [ABSTRACT FROM AUTHOR]

In recent years, the demand for foods without animal proteins has increased, both for health and ethical reasons. Replacing animal protein in foods can result in unappealing textures, hindering consumer acceptance. In this context, interfacial properties also play a crucial role in food systems like foam or emulsions. Therefore, the interfacial rheological behavior at the air–water interface of pea protein isolate (PPI) has been investigated to understand how affects food foam production. The PPI has been studied without modification and also through enzymatic treatment with transglutaminase (TG) to understand the interfacial properties of the modified proteins. Data obtained by static measurements have shown a surface activity of PPI comparable with other vegetable proteins, while the treatment with TG does not significantly alter the surface tension value and the interfacial adsorption rate. Differences have been found in the rearrangement rate, which decreases with TG, suggesting a possible crosslinking of the pea proteins. The PPI modified with TG, studied in dynamic conditions both in dilation and shear kinematics, are less elastic than PPI that is untreated but with a higher consistency, which may lead to poor foam stability. The lower complex interfacial modulus obtained under shear conditions also suggests a low long-time stability.

Background: This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high‐oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability. Results: The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage. Conclusion: Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality. [ABSTRACT FROM AUTHOR]

Summary: High‐intensity ultrasound (HIUS) treatment is a physical method utilised to modify and improve some technologically important compounds (such as protein, fibres) that serves as an environment‐friendly process. In this regard, the effect of HIUS on the composition and emulsifying properties of quinoa okara fractions was analysed. Dispersions (1:10) of ground quinoa grains alkalinised to pH 9.0 were treated by high‐intensity ultrasound. Quinoa okara and sonicated quinoa okara (SQOK) exhibited a similar extraction yield (60%), although SQOK showed a three‐fold increase in protein content. Scanning electron microscopy showed that HIUS reduced the particle size of okara molecular structures. Analysis of O/W emulsions formulated with the okara samples demonstrated that the SQOK had a smaller droplet size and increased the stability of the system against the destabilisation processes of creaming and coalescence. The quinoa okara optimised with the application of the clean ultrasound technology allows adding value to a by‐product with potential applications as a food emulsifier. Quinoa okara could be used as an innovative additive for application in the emerging plant‐based food market. [ABSTRACT FROM AUTHOR]

Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix. [ABSTRACT FROM AUTHOR]

Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins. The objective of this study was to use response surface methodology (RSM) to optimize the aqueous extraction process of proteins from asparagus leafy by-products, for the production of new protein ingredients. The optimum extraction condition was at pH 9, with 40 min of extraction at 50 °C, and the concentration was fixed at 5 g·L−1. The isolate obtained presented 90.48% protein with 43.47% protein yield. Amino acids such as alanine, proline, valine, leucine/isoleucine, asparagine, and phenylalanine were identified, and the antioxidant activity for 2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid diammonium salt) was 145.76 equivalent to Trolox μmol.100g−1 and for DPPH 65.21 equivalent to Trolox μmol.100g−1. The product presented favorable technological properties (water absorption capacity 4.49 g·g−1 and oil absorption capacity 3.47 g·g−1) and the color tended towards dark green (L* 31.91, a* −1.01, b* −2.11). The protein isolate obtained through the extraction optimization process showed high potential to be used as a protein ingredient.

Copyright of Agroindustria, Sociedad y Ambiente is the property of Revista Cientifica Agroindustria, Sociedad y Ambiente, ASA and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Baromembrane separation is attractive for food industry since it provides no destruction of organic substances. The aim of this study is purposeful formation of the rejection ability of macroporous polymer membranes simultaneously with their resistance against compression for juice clarification and protein fractionalization. This problem is solved by modifying of asymmetric polymer microfiltration membrane with polymethyl methacrilate (PMMA), the content of this rigid modifier was varied from 15 to 80 mass %. Morphology of composite membranes was investigated with SEM method, water test was performed. Based on obtained results, the modifying mechanism was proposed: (I) blockage membrane pores with PMMA particles, (II) stretching pore walls caused by mechanical action of embedded particles, (III) screening pores of both active layer and support with modifier particle located on the outer surface, The optimal PMMA amount in the membranes was found to be up to 20 %. Depending on the modifier content, selectivity of the membranes towards vegetable albumin, which was extracted from Moringa oleifera seeds, reaches 30-91 %. Thus, the membranes can be used for the purposeful separation of the large protein particles from smaller fractions, which can be used as nutritional supplements due to their better digestibility.

The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm3). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm3). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated. [ABSTRACT FROM AUTHOR]

This work assessed how different germination times (0, 24, 48, 72, and 96 h) of sunflower seeds affect the physicochemical, nutritional, and in vitro biological quality of the flours and their water-soluble extracts (WSE) obtained after mashing. The germination was evidenced by exponential rootlet growth after 24 h, with an increase in γ-Aminobutyric acid (GABA) content in the flours, reaching a maximum of 40.97 mg/100 g (96 h – p < 0.05). Furthermore, flours germinated for 48 h showed an increase of 57% and 31% in the contents of total phenolic compounds and calcium, respectively. The lipid profile of the flour showed a predominance of polyunsaturated fatty acids, especially linoleic acid (<52.35%), regardless of the germination period. The WSE characteristics were proportionally affected by germination duration, with a proportional increase in the content of soluble solids (up to 96.9%) and reducing sugars (up to 9.8 times). In addition, WSE produced from seeds germinated for 48 h showed better physical stability, with no sedimentation observed after 24 h of storage at 4 °C and a 41.5% reduction in the serum phase compared to WSE produced from non-germinated flour. Therefore, the germination process, especially for 48 h, is suggested as a simple and cost-effective strategy to enhance the flour nutritional profile and potentially improve the quality/stability of water-soluble extracts obtained from sunflower seeds. • Rootlet growth was exponentially proportional to the increase in germination time. • Germination maintained the omega-3 content in both flours and water-soluble extracts. • Germination promoted the GABA content accumulation (≤40.97 mg/100 g) in flours. • Germination (48 h) increased the phenolic compounds content in flours (≤57%). • Germination (48 h) eliminated sedimentation and reduced the WSE whey phase (41.5%). [ABSTRACT FROM AUTHOR]

Partial substitution of meat with non-protein sources in hybrid meat products generally leads to a decrease in texture attributes and, consequently, in sensory acceptance. In this study, we investigated the effects of transglutaminase (TG) at two concentrations (0.25% and 0.5%) on the physicochemical, textural, and sensory properties of hybrid sausages formulated with concentrated soy or rice proteins. TG caused a reduction in the heat treatment yield of hybrid sausages, particularly those made with rice protein. pH and color parameters were marginally affected by TG addition. Texture parameters increased substantially with TG, although escalating the TG level from 0.25% to 0.5% did not result in a proportional improvement in texture parameters; in fact, for rice-based hybrid sausages, no difference was achieved for all attributes, while only cohesiveness and chewiness were improved for soy-based ones. TG enhanced the sensory attributes of soy-based hybrid sausages to a level comparable to control meat emulsion, as evidenced by ordinate preference score and projective mapping. Our findings suggest that TG is a viable strategy for enhancing texture and sensory parameters in hybrid sausages, particularly for plant proteins that exhibit greater compatibility with the meat matrix.

The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study was to investigate the effect of freezing on the stability of the moisture content of semifinished products in the dough covering using several types of meat raw materials, protein, and flour from hemp seed processing products. For the study, eight recipes of minced meat were prepared using beef, pork, red and white meat of broiler chickens with flour and protein from hemp seeds in the amount of 20% to the total mass of minced meat. In the samples, indicators of moisture content, moisture binding, emulsifying ability of products before freezing and after defrosting, and activity of water in defrosted products were determined. In the experimental samples, a substantial difference was found in the stability of the moisture content of semifinished products, depending on the combination of flour and hemp seed protein in the recipes of semifinished products and conventional types of meat raw materials under the influence of freezing. It was found that the best combination of hemp seed flour with beef and pork meat, while protein with broiler chicken meat is the best combination in terms of emulsifying ability. All model samples of minced meat had values above 40%, and all samples, except the combination of hemp protein with pork, were higher than the control. Studies of water activity values in defrosted dumplings were within the normal range of up to 0.970 Aw, and the sample using hemp seed protein and pork had the lowest – at 0.951 Aw. The conducted studies indicate the expediency of selective combination of hemp seed processing products with various types of meat raw materials in the composition of semifinished products in a dough covering. The combination of several types of non-conventional protein-containing raw materials in the composition of frozen semifinished products in the dough covering requires considering their technological compatibility to ensure the possibility of implementing the developed recipes in the production of dumplings in industrial production conditions

The destabilization of the world food market, as well as the frequent interruptions in the supply of agricultural raw materials and food products due to the global coronavirus pandemic, have catalyzed the growing interest of the overwhelming majority of countries in the world to ensure the highest possible level of national food security. The research is devoted to the study of the agri-food systems of Saudi Arabia, Japan and Singapore, as countries with the most progressive experience in the field of agricultural production. The author identified the production of crop products through hydroponics, meat substitutes based on vegetable proteins, laboratory-grown cultured meat, as well as alternative proteins for the fodder base of animal husbandry, poultry farming and aquaculture as the most promising scientific and technical innovations in the field of agro-industrial complex. The results of the study showed the need to adapt advanced food production technologies to the agro-industrial complex of the Russian Federation.

The present research was carried out as part of the "FOCICYT PROJECT PFOC 5-28-2017 U. T.E.Q" and obtained oils from sacha inchi, sesame and peanut oilseeds extracted by cold pressing. Subsequently, the application of these oils in the elaboration of "Frankfurt" type vegetable sausages was studied, including the application of vegetable proteins from Quinoa and Soybean. The research was carried out using an experimental design with a factorial model (AxB). Considering the fatty acid profile, sacha inchi and sesame oils showed ideal characteristics for both saturated and poly-unsaturated, and in monounsaturated, the optimal estimation of the results was notable in peanut oil. As for the proximate variables, sesame and peanut oils obtained notable scores in pH and peroxide index, while in acidity and relative density, all oils had outstanding values. For the Frankfurt-type vegetable sausage process, the best results were obtained for protein, fat, moisture and pH in the treatments: Sesame + Soybean, Sacha inchi + Quinoa, Sesame + Quinoa and Sesame + Soybean, placing them within the national and international standards, for blanched sausages. For the organoleptic study of the product, the treatments with the best acceptance were: Sesame + Quinoa, Peanut + Quinoa and Peanut + Soybean. Considering yields, the sausages made by including quinoa protein had a higher value (83.41 %). [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the growth performance, whole-body proximate composition, and intestinal microbiome of rainbow trout strains when selected and non-selected for weight gain on all-plant protein diets. A 2x2 factorial design was applied, where a selected (United States) and a non-selected (ITA) rainbow trout strain were fed using either an all-plant protein (PP) or a commercial low-FM diet (C). Diets were fed to five replicates of 20 (PP) or 25 (C) fish for 105 days. At the end of the trial, growth parameters were assessed, and whole fish (15 pools of three fish/diet) and gut samples (six fish/diet) were collected for whole-body proximate composition and gut microbiome analyses, respectively. Independent of the administered diet, the United States strain showed higher survival, final body weight, weight gain, and specific growth rate when compared to the ITA fish (p < 0.001). Furthermore, decreased whole-body ether extract content was identified in the PP-fed United States rainbow trout when compared to the ITA strain fed the same diet (p < 0.001). Gut microbiome analysis revealed the Cetobacterium probiotic-like genus as clearly associated with the United States rainbow trout, along with the up-regulation of the pathway involved in starch and sucrose metabolism. In summary, the overall improvement in growth performance and, to a lesser extent, whole-body proximate composition observed in the selected rainbow trout strain was accompanied by specific, positive modulation of the intestinal microbiome. [ABSTRACT FROM AUTHOR]

pH-shifting treatment is a novel method to modify protein, which can improve the functional properties and application of protein in food products. In the present study, the influence of pH-shifting method on heat induced gel properties of pumpkin seed protein isolate (PSPI) was investigated. PSPI, treated under different pH values (pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12) were labeled as PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. The water-absorbing ability, textural analysis (hardness, adhesiveness, and cohesiveness) of the gels formed by different pH-shifting treated PSPI were investigated. Compared with that of control, the water-absorbing ability of PSPI 2, PSPI4, and PSPI 12 showed increased (p<0.05) value significantly. The textural analysis of PSPI gels showed that only the hardness of PSPI 6 showed increased (p<0.05) value. The cohesiveness of PSPI samples after treating at pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12 showed no significant (p > 0.05) difference compared to control. The adhesiveness of PSPI 2, PSPI 4, and PSPI 10 showed significant (p < 0.05) decreasement while the adhesiveness of PSPI 6, PSPI 8 and PSPI 12 didn't show any significant (p > 0.05) difference compared to control. These results indicated that pHshifting treatment might be a convenient and economical method to change the gel properties of PSPI, which would provide a fundamental knowledge for further utilization of PSPI in food products. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the growth performance, whole-body proximate composition, and intestinal microbiome of rainbow trout strains when selected and non-selected for weight gain on all-plant protein diets. A 2x2 factorial design was applied, where a selected (United States) and a non-selected (ITA) rainbow trout strain were fed using either an all-plant protein (PP) or a commercial low-FM diet (C). Diets were fed to five replicates of 20 (PP) or 25 (C) fish for 105 days. At the end of the trial, growth parameters were assessed, and whole fish (15 pools of three fish/diet) and gut samples (six fish/diet) were collected for whole-body proximate composition and gut microbiome analyses, respectively. Independent of the administered diet, the United States strain showed higher survival, final body weight, weight gain, and specific growth rate when compared to the ITA fish (p < 0.001). Furthermore, decreased whole-body ether extract content was identified in the PP-fed United States rainbow trout when compared to the ITA strain fed the same diet (p < 0.001). Gut microbiome analysis revealed the Cetobacterium probiotic-like genus as clearly associated with the United States rainbow trout, along with the up-regulation of the pathway involved in starch and sucrose metabolism. In summary, the overall improvement in growth performance and, to a lesser extent, whole-body proximate composition observed in the selected rainbow trout strain was accompanied by specific, positive modulation of the intestinal microbiome.

The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study was to investigate the effect of freezing on the stability of the moisture content of semifinished products in the dough covering using several types of meat raw materials, protein, and flour from hemp seed processing products. For the study, eight recipes of minced meat were prepared using beef, pork, red and white meat of broiler chickens with flour and protein from hemp seeds in the amount of 20% to the total mass of minced meat. In the samples, indicators of moisture content, moisture binding, emulsifying ability of products before freezing and after defrosting, and activity of water in defrosted products were determined. In the experimental samples, a substantial difference was found in the stability of the moisture content of semifinished products, depending on the combination of flour and hemp seed protein in the recipes of semifinished products and conventional types of meat raw materials under the influence of freezing. It was found that the best combination of hemp seed flour with beef and pork meat, while protein with broiler chicken meat is the best combination in terms of emulsifying ability. All model samples of minced meat had values above 40%, and all samples, except the combination of hemp protein with pork, were higher than the control. Studies of water activity values in defrosted dumplings were within the normal range of up to 0.970 Aw, and the sample using hemp seed protein and pork had the lowest – at 0.951 Aw. The conducted studies indicate the expediency of selective combination of hemp seed processing products with various types of meat raw materials in the composition of semifinished products in a dough covering. The combination of several types of non-conventional protein-containing raw materials in the composition of frozen semifinished products in the dough covering requires considering their technological compatibility to ensure the possibility of implementing the developed recipes in the production of dumplings in industrial production conditions. [ABSTRACT FROM AUTHOR]

ABSTRACT For some fish species, dietary taurine supplementation has been proven necessary in feeds with considerable utilization of vegetable proteins to substitute fishmeal. Pirarucu, Arapaima gigas feeds mainly on taurine-rich animal items in nature, therefore this study aimed to evaluate the effect of dietary taurine supplementation (0, 0.5, 1, 1.5 and 3%) on the growth and blood physiological parameters of juvenile pirarucu. A commercial feed was utilized as the basal diet for the experimental diets. Three hundred fish (20.8 ± 2.3 g) were randomly distributed in 15 tanks and fed for 28 days. At the end of the trial, dietary taurine supplementation did not affect fish growth, feed consumption and feed efficiency. The original amounts of taurine (0.18%) and methionine (1.13%) in the commercial feed (0% taurine diet) apparently sufficed to promote adequate pirarucu growth, with no variation noted in the main blood physiological parameters. Further studies to assess whether taurine is conditionally essential for the pirarucu fed methionine-deficient diets are needed to elucidate the functionality of this nutrient for the studied species.

Summary: Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008%, respectively. The oil‐ and water‐holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g g−1 of GPI, respectively (P < 0.05). Foaming and emulsifying properties were found to be pH‐dependent (P < 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30% and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (P < 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet‐derived proteins as techno‐functional ingredients for the development of novel foods. [ABSTRACT FROM AUTHOR]

Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins. The objective of this study was to use response surface methodology (RSM) to optimize the aqueous extraction process of proteins from asparagus leafy by-products, for the production of new protein ingredients. The optimum extraction condition was at pH 9, with 40 min of extraction at 50 °C, and the concentration was fixed at 5 g·L -1 . The isolate obtained presented 90.48% protein with 43.47% protein yield. Amino acids such as alanine, proline, valine, leucine/isoleucine, asparagine, and phenylalanine were identified, and the antioxidant activity for 2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid diammonium salt) was 145.76 equivalent to Trolox μmol.100g -1 and for DPPH 65.21 equivalent to Trolox μmol.100g -1 . The product presented favorable technological properties (water absorption capacity 4.49 g·g -1 and oil absorption capacity 3.47 g·g -1 ) and the color tended towards dark green (L* 31.91, a* -1.01, b* -2.11). The protein isolate obtained through the extraction optimization process showed high potential to be used as a protein ingredient.

Aim: The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on vegetable protein concentrates from pea, rice, and gluten. Methods: Five percent (w/w) suspensions of protein concentrates (pH 5 and 6) were exposed to up to 60,000 MIPEF pulses at 1.65 kV/cm. Both structural modifications (absorbance at 280 nm, free sulfhydryl groups, FT-IR-spectra) and functional properties (solubility, water and oil holding capacity, foamability) were analyzed. Results: MIPEF was able to modify protein structure by inducing unfolding, intramolecular rearrangement, and formation of aggregates. However, these effects were strongly dependent on protein nature and pH. In the case of rice and pea samples, structural changes were associated with negligible modifications in functional properties. By contrast, noticeable changes in these properties were observed for gluten samples, especially after exposure to 20,000 pulses. In particular, at pH 6, an increase in water and oil holding capacity of gluten was detected, while at pH 5, its solubility almost doubled. Conclusion: These results suggest the potential of MIPEF to steer structure of proteins and enhance their technological functionality. [ABSTRACT FROM AUTHOR]

Yogurt is the most famous fermented milk product, with yogurt consumption having grown over the years and is still rising in many countries. The aim of this study was to determine the effects of different vegetable proteins on the rheological, physicochemical and sensorial properties of yogurt with 10 % fat. The studied vegetable proteins were pea protein, soya protein, wheat gluten, hemp protein and pumpkin seed flour. The amount of vegetable protein added to the raw milk before pasteurization was calculated so that the yogurt contained 4 % of the protein. The finished product is a functional food that uses no preservatives, additives or genetically modified organisms. The addition of vegetable proteins in the yogurt formulation modified their rheological, physicochemical and sensory properties. It is possible to produce yogurts containing vegetable proteins without changing the technological procedure and with a good quality for the consumers.

Dietary phosphorus control is often a main strategy in the management of patients with chronic kidney disease. Dietary protein is a major source of phosphorus intake. Recent data indicate that imposed dietary phosphorus restriction may compromise the need for adequate protein intake, leading to protein-energy wasting and possibly to increased mortality. The two main sources of dietary phosphorus are organic, including animal and vegetarian proteins, and inorganic, mostly food preservatives. Animal-based foods and plant are abundant in organic phosphorus. Usually 40% to 60% of animal-based phosphorus is absorbed; this varies by degree of gastrointestinal vitamin-D-receptor activation, whereas plant phosphorus, mostly associated with phytates, is less absorbable by human gastrointestinal tract. Up to 100% of inorganic phosphorus in processed foods may be absorbed; ie, phosphorus in processed cheese and some soda (cola) drinks. A recent study suggests that a higher dietary phosphorus-protein intake ratio is associated with incremental death risk in patients on long-term hemodialysis. Hence, for phosphorus management in chronic kidney disease, in addition to absolute dietary phosphorus content, the chemical structure (inorganic versus organic), type (animal versus plant), and phosphorus-protein ratio should be considered. We recommend foods and supplements with no or lowest quantity of inorganic phosphorus additives, more plant-based proteins, and a dietary phosphorus-protein ratio of less than 10 mg/g. Fresh (nonprocessed) egg white (phosphorus-protein ratio less than 2 mg/g) is a good example of desirable food, which contains a high proportion of essential amino acids with low amounts of fat, cholesterol, and phosphorus.

Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins. [ABSTRACT FROM AUTHOR]

Context: We compared the efficacy, safety, and effect of 45-day isocaloric very-low-calorie ketogenic diets (VLCKDs) incorporating whey, vegetable, or animal protein on the microbiota in patients with obesity and insulin resistance to test the hypothesis that protein source may modulate the response to VLCKD interventions.Subjects and Methods: Forty-eight patients with obesity (19 males and 29 females, homeostatic model assessment (HOMA) index ≥ 2.5, aged 56.2 ± 6.1 years, body mass index [BMI] 35.9 ± 4.1 kg/m2) were randomly assigned to three 45-day isocaloric VLCKD regimens (≤800 kcal/day) containing whey, plant, or animal protein. Anthropometric indexes; blood and urine chemistry, including parameters of kidney, liver, glucose, and lipid metabolism; body composition; muscle strength; and taxonomic composition of the gut microbiome were assessed. Adverse events were also recorded.Results: Body weight, BMI, blood pressure, waist circumference, HOMA index, insulin, and total and low-density lipoprotein cholesterol decreased in all patients. Patients who consumed whey protein had a more pronounced improvement in muscle strength. The markers of renal function worsened slightly in the animal protein group. A decrease in the relative abundance of Firmicutes and an increase in Bacteroidetes were observed after the consumption of VLCKDs. This pattern was less pronounced in patients consuming animal protein.Conclusions: VLCKDs led to significant weight loss and a striking improvement in metabolic parameters over a 45-day period. VLCKDs based on whey or vegetable protein have a safer profile and result in a healthier microbiota composition than those containing animal proteins. VLCKDs incorporating whey protein are more effective in maintaining muscle performance. [ABSTRACT FROM AUTHOR]

The comparative characteristic of plant and animal proteins is presented in this article. These additives are used in the manufacture of all kinds of meat products and it results in the extension of the range of proposed additives, improving their functional properties and increasing the level of safety. The soy proteins are the most widely used vegetable proteins, the purpose of their using is to reduce the cost of finished products and stabilize the formulation. Animal proteins have a different origin (collagen, dairy, blood plasma), which causes a variety of technological processes and a wider range of applications compare with a soya analogues. It is very important to distinguish the concept of animal protein as an integral chemical compound of all living organisms and the preparation of animal protein – a technological ingredient in meat products. Moreover, animal proteins of full value have substantially higher biological value than plant proteins, are better balanced by the amino acid composition, are good emulsifiers, allow processing of low-grade fatty raw materials, improve the consistency and plasticity of minced meat, increase the organoleptic properties of finished products, increase yield, allow to reduce the cost of the products significantly. An analysis of recent studies and publications suggests the possibility of using poultry meat proteins from various anatomical parts as a good formulation and protein filler for sausage production. Shows are compositions that were created by combining animal and vegetable protein. The rational mass fraction of an addition of 80:20 plant and animal protein is established, which allows processing of low-value raw materials, improve the consistency, plasticity (viscosity) of minced meat, improves the organoleptic properties of finished products, increases output, allow to significantly reduce the cost price of the product. The results of the influence of the additives on functional and technological properties and organoleptic parameters of meat products are presented. It has been shown that the composition of the composition of plant and animal protein in the ratio of 80:20 has the best solubility and water retentionability. Buffer solutions with a pH of 4.1 and a pH of 6.55 were used to maintain the pH of the medium of the additive (created composition). In the article the questions of practical use of proteins of plant and animal originin technologies of production of sausage products from poultry meat are considered. [ABSTRACT FROM AUTHOR]

Summary: Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number of consumers following a vegan diet has led to a higher demand for novel foods formulated using plant‐derived proteins. The current study evaluated the functional properties of proteins obtained by alkaline solubilisation from common pulses. Water‐ and oil‐holding capacities varied within the ranges 2.39–6.78 and 3.46–6.37 g of water or oil per g or protein concentrate, respectively. Emulsifying capacity and stability was higher at pH values 2.0 and 10.0. A similar trend was observed for foaming capacity and stability. Proteins isolated from fava beans showed the highest foaming capacity, calculated as 56.7 ± 2.9 and 56.7 ± 2.7% when measured at pH 2.0 and 10.0, respectively (P < 0.05). Overall, studied proteins showed potential for their use in edible foams, emulsions and other innovative products. [ABSTRACT FROM AUTHOR]

This work proposes a novel approach based on the real‐time monitoring of the fining process of apple juices by static multiple light scattering. The change in transmission was used to determine the fining effectiveness of three vegetable proteins, respectively, red lentil, green lentil, and green pea proteins. Further treatment with gelatin‐bentonite was used as a control. The modified Gompertz function was applied to fit the transmission signals. According to (1) the rate of flocculation and (2) the rate of sedimentation, the best fining efficiency was achieved by red lentil, which was similar to that of gelatin‐bentonite and higher than green lentil and green pea proteins. This ranking was obtained at any dose from 60 to 900 mg per liter of juice. The results suggest the use of red lentil as a potential fining agent for apple juices and highlight the advantages of using static multiple light scattering technique as a quality control tool for studying the kinetics of the fining process. Practical Application: The study proposed the use of vegetable proteins as fining agents for apple juices. Their efficiency was ably monitored in real time by static multiple light scattering. [ABSTRACT FROM AUTHOR]

The aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) flour, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in different recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa flour, potato starch and tara gum had deteriorating effects on GF and egg-free pasta firmness and cooking quality. Lupine flour addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the firmness and cooking quality decreasing effects could be improved again, especially when tara gum was absent in the formulations. In the final recipe, the content of lupine flour was increased to 30% because its protein is complementary to the quinoa protein. From the three studied protein isolates, pea protein was superior to potato or rice protein, addition of the oxidizing enzyme POx could even further improve texture firmness. After these trials, the final recipe containing lupine flour, pea protein and POx showed satisfying GF noodle quality and possessed a valuable nutritional composition with high protein and dietary fibre content. [ABSTRACT FROM AUTHOR]

Abstract This study investigated different methods of extraction of protein from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound processing (40 kHz, 250 W) resulted in higher yields and increased percentages of material solubilized and proteins recovered. The highest percentage of recovered protein was obtained after extraction using 0.4 M NaOH followed by ultrasound processing for 60 min and was calculated as 78.73 ± 4.88% (p < 0.05). Extraction using 0.4 M NaOH followed by sonication for 60 min resulted in the highest yield and percentage of solubilized material calculated as 37.98 ± 0.02 and 54.58 ± 0.19%, respectively (p < 0.05). The water- and oil-holding capacities of the Ganxet protein concentrate were calculated as 2.33 ± 0.12 and 2.69 ± 0.32 g of water or oil per g of protein concentrate, respectively. The highest emulsifying capacity was observed at pH 8.0 and was calculated as 69.4 ± 0.8%. Highlights • Ultrasound processing for 30 or 60 min resulted in higher protein recovery yields. • Water- and oil-holding capacities were 0.98 ± 0.10 and 2.33 ± 0.12 g/g respectively. • Highest foaming capacity and foam stability were observed at pH 2.0. • Highest emulsifying capacity was observed at pH 8.0. [ABSTRACT FROM AUTHOR]

With the growing popularity of various plant proteins used as raw materials for meat production, interest of manufacturers to extend the range of such raw materials is increasing as well. Manufacturers are trying to minimize the cost of manufacturing their products with simultaneous preserving the nutritional value of their products to the maximum extent possible. Such cheaper raw materials, which are also nutritionally rich, include pea protein. Another advantage for manufacturers is the fact that legislation does not order them to indicate pea protein presence in case of its addition, as it does for other allergenic ingredients, although this legume contains storage proteins which can cause a variety of allergic reactions, just like other legumes. Currently no method used for its qualitative determination has been described in literature, let alone its quantitative determination. Our work describes a possible method that can be applied for its quantification. It is a stereological method applied to microscopic sections stained by immunohistochemical staining based on the avidin-biotin complex using monoclonal legumin (1H9) as the primary antibody. The stereological method is based on geometry, it applies knowledge of geometry to analyze a sample of diverse origin, size and internal structure. Despite potential shortcomings in staining microscopic preparations, stereology allows us to perform quantification based on knowledge of morphology of the observed structures. This work describes a procedure of a known pea protein addition quantification in model meat products by means of Ellipse software. Pea protein quantification was performed in two ways. In the first case ten microimages of all sections prepared were examined, while in the second case one scan of the entire section was analyzed. Based on the results, Spearman's correlation coefficient was calculated, which confirmed our assumption of correlation between the protein added into the product and the measured area in microimages. In both ways Spearman's correlation coefficient was rSp = 1000. We obtained regression equations in MS Excel, which can be used for calculation of pea protein addition based on measured area of this protein in microscopic section.

Proteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: five soya bean flour samples, one pea flour and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates). The physicochemical characterization included pH (5.63 to 7.57), electrical conductivity (1.32 to 4.32 mS/cm), protein content (20.78 to 94.24 % on dry mass basis), free amino nitrogen (0.54 to 2.87 mg/g) and urease activity (0.08 to 2.20). The functional properties showed interesting differences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsification activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m2/g respectively, the highest being of pea flour. Foam activity (66.7 to 475.0 %) of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis affected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were better of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identification of differences regarding other vegetable and cereal protein sources such as pea or soya bean.

Early menopause, which is the cessation of ovarian function before age 45 years, affects 5%-10% of Western women and is associated with an increased risk of adverse health outcomes. Literature suggests that high levels of vegetable protein intake may prolong female reproductive function.We evaluated the association of long-term intake of vegetable protein, animal protein, and specific protein-rich foods with incidence of early natural menopause in the Nurses' Health Study II cohort. Women included in analyses (n = 85, 682) were premenopausal at baseline (1991) and followed until 2011 for onset of natural menopause. Protein intake was assessed via food frequency questionnaire. In Cox proportional hazard models that were adjusted for age, smoking, body mass index, and other factors, women in the highest quintile of cumulatively averaged vegetable protein intake (median, 6.5% of calories) had a significant 16%lower risk of earlymenopause compared with women in the lowest quintile (3.9%of calories; 95%confidence interval: 0.73, 0.98; P for trend = 0.02). Intake of specific foods, including pasta, dark bread, and cold cereal, was also associated with lower risk (P < 0.05). Conversely, animal protein intake was unrelated to risk. High consumption of vegetable protein, equivalent to 3-4 servings per day of protein-rich foods, is associated with lower incidence of early menopause in US women. [ABSTRACT FROM AUTHOR]