Articles producció científica> Bioquímica i Biotecnologia

Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects

  • Identification data

    Identifier: imarina:9258937
  • Authors:

    Bou, Ricard
    Navarro-Vozmediano, Paola
    Dominguez, Ruben
    Lopez-Gomez, Miguel
    Pinent, Montserrat
    Ribas-Agusti, Albert
    Benedito, Jose J.
    Lorenzo, Jose M.
    Terra, Ximena
    Garcia-Perez, Jose, V
    Pateiro, Mirian
    Herrera-Cervera, Jose A.
    Jorba-Martin, Rosa
  • Others:

    Author, as appears in the article.: Bou, Ricard; Navarro-Vozmediano, Paola; Dominguez, Ruben; Lopez-Gomez, Miguel; Pinent, Montserrat; Ribas-Agusti, Albert; Benedito, Jose J.; Lorenzo, Jose M.; Terra, Ximena; Garcia-Perez, Jose, V; Pateiro, Mirian; Herrera-Cervera, Jose A.; Jorba-Martin, Rosa;
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Jorba Martin, Rosa Maria / Pinent Armengol, Montserrat / Terra Barbadora, Ximena
    Keywords: Supercritical-fluid extraction Structural-properties Soybean protein Pulsed electric-fields Protein extraction Physicochemical properties Pea-protein Legumes Innovative technologies High-intensity ultrasound High hydrostatic-pressure Enzymatic proteolysis Emulsifying properties Antinutritional factors Allergenicity
    Abstract: Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
    Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Interdisciplinar Food science & technology Food science Ciência de alimentos
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: rosamaria.jorba@urv.cat ximena.terra@urv.cat montserrat.pinent@urv.cat
    Author identifier: 0000-0003-3307-4340 0000-0003-1043-5844 0000-0003-3550-5378
    Record's date: 2023-03-06
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.12936
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Comprehensive Reviews In Food Science And Food Safety. 21 (3): 2200-2232
    APA: Bou, Ricard; Navarro-Vozmediano, Paola; Dominguez, Ruben; Lopez-Gomez, Miguel; Pinent, Montserrat; Ribas-Agusti, Albert; Benedito, Jose J.; Lorenzo, J (2022). Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Comprehensive Reviews In Food Science And Food Safety, 21(3), 2200-2232. DOI: 10.1111/1541-4337.12936
    Article's DOI: 10.1111/1541-4337.12936
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    Supercritical-fluid extraction
    Structural-properties
    Soybean protein
    Pulsed electric-fields
    Protein extraction
    Physicochemical properties
    Pea-protein
    Legumes
    Innovative technologies
    High-intensity ultrasound
    High hydrostatic-pressure
    Enzymatic proteolysis
    Emulsifying properties
    Antinutritional factors
    Allergenicity
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Nutrição
    Medicina veterinaria
    Interdisciplinar
    Food science & technology
    Food science
    Ciência de alimentos
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