4.7 Article

Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Plant-based proteins and their multifaceted industrial applications

Manoj Kumar et al.

Summary: The review emphasizes the importance of plant-based proteins in human nutrition and their diverse applications. Plant proteins derived from various sources offer nutritional benefits and functional attributes, serving as food supplements, edible coatings, emulsifiers, sources of bioactive peptides, hydrogels, and nonedible applications in wood adhesives.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability

Zijian Zhi et al.

Summary: This study presents a novel approach to improve the solubility and emulsion stability of pea protein by combining pH-shifting with ultrasound and heating. The modified pea protein showed increased solubility and improved emulsion stability, suggesting its potential for wider application in the food and pharmaceutical industries.

FOOD CHEMISTRY (2022)

Article Biochemistry & Molecular Biology

Preparation and stabilization of Pickering emulsions by cationic cellulose nanocrystals synthesized from deep eutectic solvent

Jin Wang et al.

Summary: In this study, short rod-like cationic cellulose nanocrystals (AH-CNCs) were prepared by sodium periodate oxidation combined with the deep eutectic solvent method. The effects of different contents of AH-CNCs on emulsion properties were investigated. The results showed that increasing the content of AH-CNCs decreased the diameter of emulsion droplets and prolonged the stabilization time, leading to improved stability. Moreover, the interaction of nanocellulose in the continuous phase increased the viscosity of the emulsion.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Engineering, Chemical

High internal phase emulsions stabilized solely by soy protein isolate

Yongquan Wang et al.

Summary: This study demonstrates that soy protein isolate (SPI) at pH 3 can be used to prepare edible HIPEs with corn oil as the internal phase, even at a low protein concentration. The appearance of the HIPEs remains unchanged after heating, but phase separation occurs after freeze-thaw treatment. Interestingly, there are no distinct differences in the appearance of heated HIPEs with internal phase volumes of 85% and 90% after three cycles of freeze-thawing. The HIPEs exhibit solid-like behavior and an increase in surface hydrophobicity after heating, suggesting protein interaction.

JOURNAL OF FOOD ENGINEERING (2022)

Article Engineering, Chemical

Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time

Lei Yan et al.

Summary: The study demonstrates that using MSPH4/XG as a fat replacer and appropriate freezing time can improve the melting properties and sensory characteristics of low-fat ice cream. This indicates that microstructural parameters play a crucial role in the quality of low-fat ice cream.

JOURNAL OF FOOD ENGINEERING (2021)

Article Food Science & Technology

Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

Shizhang Yan et al.

Summary: The study investigated the effects of ultrasound treatment on the flexibility, structure, and emulsification properties of soybean protein isolate (SPI). It was found that SPI exhibited optimal emulsification performance at 400 W ultrasound power, with a significant correlation between flexibility and emulsification performance. These findings suggest that the conformational flexibility of SPI, rather than its surface hydrophobicity, plays a key role in determining its emulsification properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Rheological control of pea fibre dispersions in oil: The role of particle and water volume fractions

Vincenzo Calabrese et al.

Summary: Two distinct coarse fractions of the yellow pea, the pea hull and the epidermal cell wall, can act as rheological modifiers of an oil phase. They can be used to structure the oil phase by increasing particle volume fraction or adding water to the dispersion, leading to increased viscosity and the development of pronounced elasticity.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Effect of ultrasound-assisted alkaline treatment on functional property modifications of faba bean protein

Farhad Alavi et al.

Summary: The combined alkaline shifting/ultrasound treatment effectively increased the solubility and emulsion stability of faba bean protein isolate, while also enhancing its foaming capacity and stability.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Physicochemical and pH-dependent functional properties of proteins isolated from eight traditional Chinese beans

Jiao Ge et al.

Summary: The study evaluated the surface and functional properties of various legume protein isolates, finding that adzuki bean and black kidney bean proteins have better amino acid profiles and digestibility, while black bean and speckled kidney bean showed excellence in reducing surface tension. This research suggests potential alternative legume proteins with good nutritional profiles and functionalities.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

Zhe Liu et al.

Summary: This study introduced bacterial cellulose nanofibers/soy protein isolate composite colloidal particles as effective stabilizers for high internal phase emulsions, showing improved stability and physicochemical properties compared to pure SPI. The composite colloidal particles, formed mainly through hydrogen bonds, exhibited enhanced emulsifying capacity and potential applications in the food industry, especially when stabilized by a higher BCNs/SPI ratio.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

Lu Han et al.

Summary: An oil-in-water emulsion stabilized by a protein-based nanocomplex was developed for the co-delivery of quercetin and perilla oil. The BBP-Q3 nanocomplex-stabilized emulsion exhibited smaller particle size, lower viscosity, better emulsifying properties, and reduced release of Q and perilla oil during digestion, making it an effective O/W stabilizer for encapsulating polyphenols and oils in emulsions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate

Chunjun Yan et al.

Summary: The low solubility and poor emulsifying properties of walnut protein isolate (WPI) were greatly improved through extraction and phosphorylation with sodium trimetaphosphate (STMP), resulting in phosphorylated WPI (P-WPI) with higher α-helical content and improved emulsion stability.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Tingting Feng et al.

Summary: The PPI-HMP-EGCG complex demonstrated optimal viscoelasticity for stabilizing Pickering emulsions and high internal phase PEs. The dense interfacial layer provided ideal viscoelasticity and stability for the formation of firm gel-like network structure in the emulsions.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Extraction methods significantly impact pea protein composition, structure and gelling properties

Jingqi Yang et al.

Summary: Pea protein can be processed through various extraction methods, with different methods leading to variations in protein composition and structure, subsequently affecting gelation properties. By modulating the composition through extraction methods, stronger gels can be achieved for wider applications of pea protein.

FOOD HYDROCOLLOIDS (2021)

Article Biochemistry & Molecular Biology

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

Hefei Zhao et al.

JOURNAL OF FOOD BIOCHEMISTRY (2020)

Article Chemistry, Applied

Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

Yan-Teng Xu et al.

FOOD HYDROCOLLOIDS (2019)

Article Chemistry, Applied

Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent

Nazanin Fatemeh Rahmati et al.

FOOD HYDROCOLLOIDS (2018)

Article Food Science & Technology

Physicochemical and functional properties of high pressure-treated isolated pea protein

Dongfang Chao et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Agriculture, Multidisciplinary

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

Fu-Zhen Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Hong-yan Hu et al.

FOOD HYDROCOLLOIDS (2016)

Article Chemistry, Applied

Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation

Bei Zhang et al.

CARBOHYDRATE POLYMERS (2015)

Article Agriculture, Multidisciplinary

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Fu Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Fu Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Review Food Science & Technology

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

Eric Dickinson

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Article Chemistry, Applied

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

L. Chel-Guerrero et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)

Review Biochemistry & Molecular Biology

Roles of β-turns in protein folding:: From peptide models to protein engineering

Anna Marie C. Marcelino et al.

BIOPOLYMERS (2008)

Review Food Science & Technology

Functionality of oilseed protein products: A review

Andres Moure et al.

FOOD RESEARCH INTERNATIONAL (2006)

Article Agriculture, Multidisciplinary

Functional properties of purified vicilins from cowpea (Vigna unguiculata) and pea (Pisum sativum) and cowpea protein isolate

A Rangel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Improvement of oxidative and emulsion stability of model salad dressing by glucose oxidase-catalase

S Min et al.

JOURNAL OF FOOD SCIENCE (2003)

Article Agriculture, Multidisciplinary

Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds

L Chel-Guerrero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Analytical

Comparative study of protein molecular weights by size-exclusion chromatography and laser-light scattering

A Oliva et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2001)

Article Agriculture, Multidisciplinary

Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation

BE Chove et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)