Article
Food Science & Technology
Yanyan Lao, Qianyu Ye, Yong Wang, Jitraporn Vongsvivut, Cordelia Selomulya
Summary: Roasting at 150 degrees C for shorter durations (10 and 20 min) positively affected the solubility and emulsion ability of pea protein concentrates and isolates, while longer duration (30 min) decreased the extraction efficiency. Pre-roasting also altered the structure and functional properties of pea proteins, increasing the emulsion ability index but decreasing the emulsion stability index.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Christina F. Tingle, Kenzie McClintic, Aristotle J. Zervoudakis, Belal J. Muhialdin, Job Ubbink
Summary: Twin-screw micro compounding is a novel technique to process and characterize small plant protein samples relevant for meat analogue processing. The rheological behavior of pea protein isolate (PPI) during micro compounding is studied, revealing shear thinning behavior and the exponential decrease of viscosity with water content. Furthermore, micro compounding can convert plant protein samples into texturized matrices.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Ysamar Rodriguez, Michael Beyrer
Summary: This study aimed to enhance the elasticity of pea protein isolates (PPI) gels and extrudates by using a soluble protein fraction (SPF) extracted from air-classified pea protein concentrate (PPC). The research found that protein extraction at concentrations between 5% and 10% w/w and mildly alkaline pH was the most efficient way to produce functional SPF with high protein yield (> 67%). The addition of SPF directly as wet feed in high moisture extrusion (HME) reduced the brittleness of PPI extrudates. This research highlights the texture formation potential of minimally pre-processed pea protein ingredients in plant-based foods.
FOOD STRUCTURE-NETHERLANDS
(2023)
Review
Food Science & Technology
Renee Cilliers Strauch, Mary Ann Lila
Summary: This study found that the properties of proteins influence the binding of polyphenols, with oxidized proteins binding more; particle size affects digestion rates, with larger particles having lower rates; the process of particle formation and polyphenol binding decrease solubility, resulting in lower solubility of protein-polyphenol particles.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Jian Kuang, Pascaline Hamon, Valerie Lechevalier, Remi Saurel
Summary: The study investigates the thermal behavior of mixtures of raw egg white (EW) and a laboratory-prepared pea protein isolate (PPI) to control the heat treatment of a composite protein ingredient. The results show changes in the thermal denaturation temperatures and denaturation enthalpy of proteins, suggesting protein interactions. The elastic modulus of the mixtures increases with the EW content, indicating gel formation governed by the EW protein. This study also identifies two thermal sol-gel transitions in EW-containing systems, with a shift at pH 9.0 possibly due to the hindering effect of denatured and non-associated pea globulins.
Article
Chemistry, Applied
H. T. Kristensen, Q. Denon, I. Tavernier, S. B. Gregersen, M. Hammershoj, P. Van der Meeren, K. Dewettinck, T. K. Dalsgaard
Summary: This study evaluated the functional properties of WPI and PPI blends under different pH conditions and found that co-precipitation could improve the functional properties of PPI, but improvements could also be obtained by simply blending PPI and WPI.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Silvia J. E. Snel, Yasmine Amroussi, Atze Jan van der Goot, Michael Beyrer
Summary: This study investigated the re-extrusion of already extruded products in high-moisture extrusion (HME) to explore the potential of rework. Pea and soy protein isolates (PPI and SPI) were first extruded, freeze-dried, ground, and then extruded again. The solubility and water-holding capacity (WHC) of the products were reduced after each extrusion cycle. However, the texture formation of the protein was not affected by the loss of solubility and WHC, indicating that rework is possible for fibrous products in HME.
Article
Chemistry, Physical
Tahereh Fazelioskouei, Mahnaz Tabibiazar, Mohammadamin Mohammadifar, Behzad Masoumi, Aziz Homayouni-rad
Summary: In this study, modified pea proteins were prepared and used to stabilize Pickering emulsions. The solubility of the modified proteins was higher than the native proteins. The formation of covalent bonds and the use of ultrasound treatment improved the physical stability of the emulsions.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Biochemistry & Molecular Biology
Ragya Kapoor, Gulsah Karabulut, Vedant Mundada, Hao Feng
Summary: This study investigated the use of an innovative ultrasonic dryer for drying PPI suspensions, compared to conventional hot air drying. The results showed that ultrasonic drying increased the drying rate, reduced the drying time, and resulted in PPI with improved functional properties and surface characteristics.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xiaoyao Du, Zhengtao Zhao, Yi Xuan Li
Summary: This research investigated the effect of pH-shifting and ultrasonication on the formation of PPI/NaCas co-dispersion and the acid coagulation properties of PPI/NaCas blends. The results showed that pH-shifting alone could not form stable PPI/NaCas dispersions, but a combination of pH-shifting and ultrasonication was successful. The dispersions exhibited excellent solubility, colloidal stability and varied gelation behavior depending on the PPI/NaCas ratio.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Caren Tanger, Johannes Mertens, Ulrich Kulozik
Summary: This study compares two methods of extracting pea protein from pea flour, showing that the salt extraction-dialysis method produces smaller and denser particles compared to the alkali extraction-isoelectric precipitation method. Furthermore, maintaining a pH of 4 during thermo-mechanical treatment results in larger and denser particles. Temperature variation between 88°C and 98°C has minimal influence on particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yuan Shi, Anika Singh, David D. Kitts, Anubhav Pratap-Singh
Summary: This study aimed to improve the aroma of pea protein isolates (PPI) using lactic acid fermentation (LAF), which successfully masked undesirable grassy off-flavors. A 10-hour Lactobacillus plantarum fermentation was found to be optimal in removing off-flavors while maintaining protein functionality, resulting in a desirable aroma profile for PPI products used in yogurt substitute production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Inga Marie Aasen, Ingrid S. Sandbakken, Bendik Toldnes, Michael Y. Roleda, Rasa Slizyte
Summary: Large brown seaweeds have potential as protein sources for animal feed. This study investigated the impact of pH, temperature, and polysaccharide-degrading enzymes on protein solubility and extraction yields from wet Saccharina latissima biomass. The findings showed the optimized conditions for increasing solubility and extraction yields.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Lucy Hansen, Fan Bu, Baraem P. Ismail
Summary: This study evaluated and scaled up the extraction conditions for pea protein to improve its functionality compared to commercial pea protein isolate (cPPI). The results showed that both mild alkaline solubilization with isoelectric precipitation and salt solubilization coupled with membrane filtration methods resulted in high protein yield and purity. The extracted pea protein maintained its structural integrity and exhibited superior solubility, gelation, and emulsification properties compared to cPPI. The scalability of the extraction methods was also demonstrated, eliminating some structural and functional differences between salt-extracted pea protein isolate and pH-extracted pea protein isolate. The study's results can serve as a benchmark for the industrial production of functional pea protein ingredients.
Review
Food Science & Technology
Nancy D. Asen, Rotimi E. Aluko, Alex Martynenko, Alphonsus Utioh, Pankaj Bhowmik
Summary: This article introduces the latest methods for pea protein extraction, focusing on improving yield and functionality, and identifies off-flavor issues in pea proteins. It provides a comprehensive evaluation of conventional and environmentally friendly extraction methods, as well as innovative application of hydrodynamic cavitation technology.
Article
Food Science & Technology
Simon Schiffer, Eva Scheidler, Tim Kiefer, Ulrich Kulozik
Summary: The study found that adding low amounts of calcium at low temperatures can reduce the casein content in milk serum, while adjusting pH separately has a minor effect on casein concentration and composition in the serum.
Article
Biotechnology & Applied Microbiology
Maria E. Weinberger, Ulrich Kulozik
Summary: Alternating crossflow filtration is a novel technology that can help reduce fouling in crossflow microfiltration by periodically changing the flow direction. This method can improve the removal or loosening of deposits during forward and backward phases, resulting in lower resistance overall, but may also increase irreversible fouling resistance due to easier penetration of solutes and particles into membrane pores.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Chemistry, Applied
Caren Tanger, Michaela Mueller, David Andlinger, Ulrich Kulozik
Summary: This study analyzed the solubility, thermal behavior, and gelation behavior of pea protein. The results showed that under acidic conditions, the addition of salt can protect the protein from denaturation and lead to the formation of a stiffer gel. Gelation of pea protein is more influenced by ionic strength at low pH values compared to neutral or alkaline pH levels.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Roland Schopf, Felix Desch, Ramona Schmitz, Dilara Arar, Ulrich Kulozik
Summary: This study compared ceramic membrane elements with different channel numbers in milk protein fractionation and found that the 37-channel membrane element performed better in terms of permeate volume flow and whey protein transmission, possibly due to the reduced deposit layer formation on casein micelles and the increased openness of the membrane surface for whey protein transmission.
JOURNAL OF MEMBRANE SCIENCE
(2022)
Article
Food Science & Technology
Florian Utz, Andrea Spaccasassi, Johanna Kreissl, Timo D. Stark, Caren Tanger, Ulrich Kulozik, Thomas Hofmann, Corinna Dawid
Summary: The aroma of pea protein was analyzed to optimize the flavor of food products containing pea protein. Sensory and chemical analyses identified nine key food odorants, mostly aldehydes, in different pea proteins. This knowledge has the potential to simplify industrial flavor optimization of pea protein-based food.
Review
Food Science & Technology
Isabel Kalinke, Peter Kubbutat, Somayeh Taghian Dinani, Sabine Ambros, Mine Ozcelik, Ulrich Kulozik
Summary: This review critically assesses different methods of temperature measurement for their suitability in microwave applications. It suggests that infrared cameras combined with chemical time/temperature indicators are the most appropriate system for future practical application in microwave food process control, microwave system development, and product design.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Caren Tanger, Johannes Mertens, Ulrich Kulozik
Summary: This study compares two methods of extracting pea protein from pea flour, showing that the salt extraction-dialysis method produces smaller and denser particles compared to the alkali extraction-isoelectric precipitation method. Furthermore, maintaining a pH of 4 during thermo-mechanical treatment results in larger and denser particles. Temperature variation between 88°C and 98°C has minimal influence on particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Marius Reiter, Michael Reitmaier, Ulrich Kulozik
Summary: Milk protein concentrates are becoming increasingly important in the design and manufacture of dairy products. The study evaluated the effects of adding CaCl2 or trisodium citrate (TSC) at different concentrations to micellar casein concentrate (MCC) and compared it with natural casein concentration. The results showed that concentrated casein micelles (CM) in MCC were less affected by the changes in the environment caused by TSC and CaCl2 addition. This study provides a better understanding of the functionalities of CM in concentrated form and offers options for modification.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Maria E. Weinberger, Ulrich Kulozik
Summary: Cell separation from biomolecules is a challenging task in biotechnological operations. This study proposes a screening method using analytical centrifugation to detect small differences in compression and relaxation behavior. The stabilizing role of bovine serum albumin in cell deposits formed at low pH values is underlined.
Article
Biotechnology & Applied Microbiology
Christian Kuerzl, Ulrich Kulozik
Summary: Membrane cleaning is limited for spiral-wound membranes (SWM) due to flow shadows behind spacer filaments. Pulsed flow can enhance cleaning efficiency by cyclic transition between high and low flow rates. This study examines the cleaning success in hollow fibre membranes (HFM) and spiral-wound membranes (SWM) using pulsed flow with varying NaOH concentrations. The results show that pulsed flow improves cleaning efficiency, with the highest increase observed in SWM at c(NaOH) = 0.03% (pH 11.3) where protein removal is increased by 48% compared to steady flow cleaning.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Food Science & Technology
Mine Ozcelik, Ulrich Kulozik
Summary: Maltodextrin is an effective protective agent in preserving the quality of fruit foam during storage. Adding 30% maltodextrin to the raspberry pulp blend results in the highest retentions of ascorbic acid and anthocyanins. Color and texture are also well preserved during storage, and the addition of 30% maltodextrin does not negatively affect sensory perception.
Article
Chemistry, Applied
Marius Reiter, Michael Reitmaier, Anna Haslbeck, Ulrich Kulozik
Summary: This study evaluates the effect of calcium on acid gel formation in casein micelles and finds that changes in composition, integrity, and structural stability significantly affect the acid gel properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Christian Kuerzl, Ulrich Kulozik
Summary: This study investigated the use of feed side cyclical and permanent flow reversal during membrane cleaning, and found that it significantly improved cleaning success.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Christian Kurzl, Ulrich Kulozik
Summary: This study compared the effects of different flow types on deposit formation and filtration performance during skim milk microfiltration. It found that pulsed and alternating flow can reduce deposit formation and improve filtration efficiency.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
