Effect of extraction parameters on the isolation of fenugreek seed protein and characterization of fenugreek protein concentrate
Main Article Content
Keywords
DSC, fenugreek, functional properties, pH, protein extraction, SEM
Abstract
The present study was accomplished with the isolation of fenugreek seed protein. Effect of extraction parameters on the isolation of fenugreek seed protein from defatted fenugreek seed powder and characterization of the isolated protein was done. The pH (10, 11, 12, and 13), time (15 and 20 min), and rpm (7500 and 8000) were used to extract fenugreek protein from defatted fenugreek seed powder. The obtained protein was characterized for its functional, structural, morphological, and thermal properties. SEM, XRD, FTIR, and DSC revealed that the protein extracted at pH 12 had better functional, morphological, structural, and thermal properties. Color values indicated the dark color of fenugreek protein at alkaline pH. It was found that the protein extracted at pH 12, time 20 min, and rpm 8000 showed desirable functional, structural, morphological, and thermal properties as compared to others.
References
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Adochitei, A. and Drochioiu, G., 2011. Rapid characterization of peptide secondary structure by FT-IR spectroscopy. Revue Roumaine de Chimie 56(8): 783–791. Available at: https://revroum.lew.ro/wp-content/uploads/2011/RRCh_8_2011/Art%2004.pdf.
Alsohaimy, S.A., Sitohy, M.Z. and El-Masry, R.A., 2007. Isolation and partial characterization of chickpea, lupine and lentil seed proteins. World Journal of Agricultural Sciences 3(1): 123–129.
Barth, A. and Zscherp, C., 2002. What vibrations tell about proteins. Quarterly Reviews of Biophysics 35(4): 369–430. 10.1017/S0033583502003815
Biliaderis, C.G., 1983. Differential scanning calorimetry in food research—a review. Food Chemistry 10(4): 239–265. 10.1016/0308-8146(83)90081-X
Cai, S. and Singh, B.R., 1999. Identification of β-turn and rand om coil amide III infrared band s for secondary structure estimation of proteins. Biophysical Chemistry 80(1): 7–20. 10.1016/S0301-4622(99)00060-5
Chavan, U.D., McKenzie, D.B. and Shahidi, F., 2001. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.). Food Chemistry 74(2): 177–187. 10.1016/S0308-8146(01)00123-6
Chen, J., Chen, X., Zhu, Q., Chen, F., Zhao, X. and Ao, Q., 2013. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR. Journal of the Science of Food and Agriculture 93(7): 1687–1691. 10.1002/jsfa.5950
Coelho, M.S. and de las Mercedes Salas-Mellado, M., 2018. How extraction method affects the physicochemical and functional properties of chia proteins. Lwt 96: 26–33. 10.1016/j.lwt.2018.05.010
Cui, L., Band illo, N., Wang, Y., Ohm, J.B., Chen, B. and Rao, J., 2020. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocolloids 108: 106008. 10.1016/j.foodhyd.2020.106008
Culbertson, J.D., 2005. Food protein functionality. In: Handbook of food science, technology and engineering, Vol. 4. Edited By Y. H. Hui, F., Sherkat. CRC Press, Boca Raton. Pages 14.
El Nasri, N.A. and El Tinay, A.H., 2007. Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate. Food Chemistry 103(2): 582–589. 10.1016/j.foodchem.2006.09.003
Fekria, A.M., Isam, A.M.A., Suha, O.A. and Elfadil, E.B., 2012. Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars. International Food Research Journal 19(2). Available at: http://www.ifrj.upm.edu.my/19%20(02)%202012/(39)IFRJ-2012%20Elfadil.pdf.
Feyzi, S., Varidi, M., Zare, F. and Varidi, M.J., 2015. Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture 95(15): 3165–3176. 10.1002/jsfa.7056
Feyzi, S., Varidi, M., Zare, F. and Varidi, M.J., 2018. Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate. Journal of the Science of Food and Agriculture 98(5): 1880–1888. 10.1002/jsfa.8669
Fidantsi, A. and Doxastakis, G., 2001. Emulsifying and foaming properties of amaranth seed protein isolates. Colloids and Surfaces B: Biointerfaces 21(1–3): 119–124. 10.1016/S0927-7765(01)00165-5
Freudig, B., Hogekamp, S. and Schubert, H., 1999. Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing: Process Intensification 38(4–6): 525–532. 10.1016/S0255-2701(99)00049-5
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.B., Chen, B. and Rao, J., 2020. Effect of alkaline extraction pH on structure properties, solubility and beany flavor of yellow pea protein isolate. Food Research International 131: 109045. 10.1016/j.foodres.2020.109045
Hadidi, M., Ibarz, A. and Pouramin, S., 2021. Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties. Food Chemistry 334: 127613. 10.1016/j.foodchem.2020.127613
Hägerdal, B. and löfqvist, B., 1978. Wettability and surface pressure of myoglobin treated with acetone. Journal of Food Science 43(1): 27–30. 10.1111/j.1365-2621.1978.tb09728.x
Han, J.A. and Lim, S.T., 2004. Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydrate Polymers 55(2): 193–199. 10.1016/j.carbpol.2003.09.006
Hidvegi, M., El-Kady, A., Lasztity, R., Bekes, F. and Simon-Sarkadi, L., 1984. Contributions to the nutritional characterization of fenu-greek (Trigonella Foenum-graecum L. 1753). Acta Alimentaria 13: 315–324.
Horax, R., Hettiarachchy, N.S., Chen, P. and Jalaluddin, M., 2004. Preparation and characterization of protein isolate from cowpea (Vigna unguiculata L. Walp.). Journal of Food Science 69(2): fct114–fct118. 10.1111/j.1365-2621.2004.tb15500.x
Horax, R., Hettiarachchy, N., Kannan, A. and Chen, P., 2011. Protein extraction optimisation, characterisation and functionalities of protein isolate from bitter melon (Momordica charantia) seed. Food Chemistry 124(2): 545–550. 10.1016/j.foodchem.2010.06.068
Işıklı, N.D. and Karababa, E., 2005. Rheological characterization of fenugreek paste (çemen). Journal of Food Engineering 69(2): 185–190. 10.1016/j.jfoodeng.2004.08.013
Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F. and Kasapis, S., 2011. Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry 129(4): 1513–1522. 10.1016/j.foodchem.2011.05.131
Kalaydzhiev, H., Georgiev, R., Ivanova, P., Stoyanova, M., Silva, C.L. and Chalova, V.I., 2020. Enhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitation. Foods 9(6): 703. 10.3390/foods9060703
Kaur, M. and Singh, N., 2007. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chemistry 102(1): 366–374. 10.1016/j.foodchem.2006.05.029
Kinsella, J.E., 1979. Functional properties of soy proteins. Journal of the American Oil Chemists’ Society 56: 242–258. 10.1007/BF02671468
Krimm, S. and Bekar, J., 1986. Vibrational spectroscopy and conformation of peptides, polypeptides and proteins. Advances in Protein Chemistry 38: 181–364. 10.1016/S0065-3233(08)60528-8
Kudre, T.G., Benjakul, S. and Kishimura, H., 2013. Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and Bambara groundnut. Journal of the Science of Food and Agriculture 93(10): 2429–2436. 10.1002/jsfa.6052
Lawal, O.S., Lechner, M.D., Hartmann, B. and Kulicke, W.M., 2007. Carboxymethyl cocoyam starch: synthesis, characterisation and influence of reaction parameters. Starch-Stärke 59(5): 224–233. 10.1002/star.200600594
Lopez, D.N., Ingrassia, R., Busti, P., Bonino, J., Delgado, J.F., Wagner, J., Boeris, V., and Spelzini, D. 2018. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds. LWT 90: 396–402, 10.1016/j.lwt.2017.12.060
Ma, C.Y. and Harwalkar, V.R., 1991. Thermal analysis of food proteins. In: Advances in food and nutrition research (Vol. 35). Academic Press, Editor(s): John, E. Kinsella, pp. 317–366. Food Research Center Agriculture Canada Ottawa, Ontario K1A OC6 Canada. 10.1016/S1043-4526(08)60067-4
Malik, M.A. and Saini, C.S., 2018. Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: effect of high intensity ultrasound. Food Hydrocolloids 81: 229–241. 10.1016/j.foodhyd.2018.02.052
Mao, X. and Hua, Y., 2012. Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International Journal of Molecular Sciences 13(2): 1561–1581. 10.3390/ijms13021561
Meghwal, M. and Goswami, T.K., 2012. Effect of moisture content on physical and textural properties of fenugreek seeds. Food In: Global Science Books 6(1): 14–21. Available at: http://www.globalsciencebooks.info/Online/GSBOnline/images/2012/FOOD_6(1)/FOOD_6(1)14-21o.pdf
Mir, N.A., Riar, C.S. and Singh, S., 2019. Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed. Food Hydrocolloids 96: 433–441. 10.1016/j.foodhyd.2019.05.052
Mwasaru, M.A., Muhammad, K., Bakar, J. and Man, Y.B.C., 1999. Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties. Food Chemistry 67(4): 435–443. 10.1016/S0308-8146(99)00150-8
Pickardt, C., Neidhart, S., Griesbach, C., Dube, M., Knauf, U., Kammerer, D.R. and Carle, R., 2009. Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocolloids 23(7): 1966–1973. 10.1016/j.foodhyd.2009.02.001
Ruiz, G.A., Xiao, W., van Boekel, M., Minor, M. and Stieger, M., 2016. Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chemistry 209: 203–210. 10.1016/j.foodchem.2016.04.052
Russin, T.A., Arcand, Y. and Boye, J.I., 2007. Particle size effect on soy protein isolate extraction. Journal of Food Processing and Preservation 31(3): 308–319. 10.1111/j.1745-4549.2007.00127.x
Seena, S. and Sridhar, K.R., 2005. Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International 38(7): 803–814. 10.1016/j.foodres.2005.02.007
Shchekoldina, T. and Aider, M., 2014. Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. Journal of Food Science and Technology 51(10): 2331–2343. 10.1007/s13197-012-0780-2
Shen, L., Wang, X., Wang, Z., Wu, Y. and Chen, J., 2008. Studies on tea protein extraction using alkaline and enzyme methods. Food Chemistry 107(2): 929–938. 10.1016/j.foodchem.2007.08.047
Srinivasan, K., 2006. Fenugreek (Trigonella foenum-graecum): a review of health beneficial physiological effects. Food Reviews International 22(2): 203–224. 10.1080/87559120600586315
Tanger, C., Engel, J. and Kulozik, U., 2020. Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour. Food Hydrocolloids 107: 105949. 10.1016/j.foodhyd.2020.105949
Venktesh, A. and Prakash, V., 1993. Functional properties of the total proteins of sunflower (Helianthus annuus L.) seed-effect of physical and chemical treatments. Journal of Agricultural and Food Chemistry 41(1): 18–23. 10.1021/jf00025a005
Vinayashree, S. and Vasu, P., 2021. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry 340: 128177. 10.1016/j.foodchem.2020.128177
Wang, N., Hatcher, D.W., Tyler, R.T., Toews, R. and Gawalko, E.J., 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43(2): 589–594. 10.1016/j.foodres.2009.07.012
Wani, S.A., Ganie, N.A. and Kumar, P., 2021. Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes. Legume Science 3(2): e76. 10.1002/leg3.76
Wani, S.A. and Kumar, P., 2018. Fenugreek: a review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences 17: 97–106. 10.1016/j.jssas.2016.01.007
Zang, Z., He, S., Liu, H., Sun, X., Ye, Y., Cao, X., Wu, Z., and Sun, H., 2020. Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food Chemistry 327: 126998. 10.1016/j.foodchem.2020.126998
Adeyeye, E.I., Oshodi, A.A. and Ipinmoroti, K.O., 1994. Functional properties of some varieties of African yam bean (Sphenostylisstenocarpa) flour II. International Journal of Food Sciences and Nutrition 45(2): 115–126. 10.3109/09637489409166150
Adochitei, A. and Drochioiu, G., 2011. Rapid characterization of peptide secondary structure by FT-IR spectroscopy. Revue Roumaine de Chimie 56(8): 783–791. Available at: https://revroum.lew.ro/wp-content/uploads/2011/RRCh_8_2011/Art%2004.pdf.
Alsohaimy, S.A., Sitohy, M.Z. and El-Masry, R.A., 2007. Isolation and partial characterization of chickpea, lupine and lentil seed proteins. World Journal of Agricultural Sciences 3(1): 123–129.
Barth, A. and Zscherp, C., 2002. What vibrations tell about proteins. Quarterly Reviews of Biophysics 35(4): 369–430. 10.1017/S0033583502003815
Biliaderis, C.G., 1983. Differential scanning calorimetry in food research—a review. Food Chemistry 10(4): 239–265. 10.1016/0308-8146(83)90081-X
Cai, S. and Singh, B.R., 1999. Identification of β-turn and rand om coil amide III infrared band s for secondary structure estimation of proteins. Biophysical Chemistry 80(1): 7–20. 10.1016/S0301-4622(99)00060-5
Chavan, U.D., McKenzie, D.B. and Shahidi, F., 2001. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.). Food Chemistry 74(2): 177–187. 10.1016/S0308-8146(01)00123-6
Chen, J., Chen, X., Zhu, Q., Chen, F., Zhao, X. and Ao, Q., 2013. Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR. Journal of the Science of Food and Agriculture 93(7): 1687–1691. 10.1002/jsfa.5950
Coelho, M.S. and de las Mercedes Salas-Mellado, M., 2018. How extraction method affects the physicochemical and functional properties of chia proteins. Lwt 96: 26–33. 10.1016/j.lwt.2018.05.010
Cui, L., Band illo, N., Wang, Y., Ohm, J.B., Chen, B. and Rao, J., 2020. Functionality and structure of yellow pea protein isolate as affected by cultivars and extraction pH. Food Hydrocolloids 108: 106008. 10.1016/j.foodhyd.2020.106008
Culbertson, J.D., 2005. Food protein functionality. In: Handbook of food science, technology and engineering, Vol. 4. Edited By Y. H. Hui, F., Sherkat. CRC Press, Boca Raton. Pages 14.
El Nasri, N.A. and El Tinay, A.H., 2007. Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate. Food Chemistry 103(2): 582–589. 10.1016/j.foodchem.2006.09.003
Fekria, A.M., Isam, A.M.A., Suha, O.A. and Elfadil, E.B., 2012. Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars. International Food Research Journal 19(2). Available at: http://www.ifrj.upm.edu.my/19%20(02)%202012/(39)IFRJ-2012%20Elfadil.pdf.
Feyzi, S., Varidi, M., Zare, F. and Varidi, M.J., 2015. Fenugreek (Trigonella foenum graecum) seed protein isolate: extraction optimization, amino acid composition, thermo and functional properties. Journal of the Science of Food and Agriculture 95(15): 3165–3176. 10.1002/jsfa.7056
Feyzi, S., Varidi, M., Zare, F. and Varidi, M.J., 2018. Effect of drying methods on the structure, thermo and functional properties of fenugreek (Trigonella foenum graecum) protein isolate. Journal of the Science of Food and Agriculture 98(5): 1880–1888. 10.1002/jsfa.8669
Fidantsi, A. and Doxastakis, G., 2001. Emulsifying and foaming properties of amaranth seed protein isolates. Colloids and Surfaces B: Biointerfaces 21(1–3): 119–124. 10.1016/S0927-7765(01)00165-5
Freudig, B., Hogekamp, S. and Schubert, H., 1999. Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing: Process Intensification 38(4–6): 525–532. 10.1016/S0255-2701(99)00049-5
Gao, Z., Shen, P., Lan, Y., Cui, L., Ohm, J.B., Chen, B. and Rao, J., 2020. Effect of alkaline extraction pH on structure properties, solubility and beany flavor of yellow pea protein isolate. Food Research International 131: 109045. 10.1016/j.foodres.2020.109045
Hadidi, M., Ibarz, A. and Pouramin, S., 2021. Optimization of extraction and deamidation of edible protein from evening primrose (Oenothera biennis L.) oil processing by-products and its effect on structural and techno-functional properties. Food Chemistry 334: 127613. 10.1016/j.foodchem.2020.127613
Hägerdal, B. and löfqvist, B., 1978. Wettability and surface pressure of myoglobin treated with acetone. Journal of Food Science 43(1): 27–30. 10.1111/j.1365-2621.1978.tb09728.x
Han, J.A. and Lim, S.T., 2004. Structural changes in corn starches during alkaline dissolution by vortexing. Carbohydrate Polymers 55(2): 193–199. 10.1016/j.carbpol.2003.09.006
Hidvegi, M., El-Kady, A., Lasztity, R., Bekes, F. and Simon-Sarkadi, L., 1984. Contributions to the nutritional characterization of fenu-greek (Trigonella Foenum-graecum L. 1753). Acta Alimentaria 13: 315–324.
Horax, R., Hettiarachchy, N.S., Chen, P. and Jalaluddin, M., 2004. Preparation and characterization of protein isolate from cowpea (Vigna unguiculata L. Walp.). Journal of Food Science 69(2): fct114–fct118. 10.1111/j.1365-2621.2004.tb15500.x
Horax, R., Hettiarachchy, N., Kannan, A. and Chen, P., 2011. Protein extraction optimisation, characterisation and functionalities of protein isolate from bitter melon (Momordica charantia) seed. Food Chemistry 124(2): 545–550. 10.1016/j.foodchem.2010.06.068
Işıklı, N.D. and Karababa, E., 2005. Rheological characterization of fenugreek paste (çemen). Journal of Food Engineering 69(2): 185–190. 10.1016/j.jfoodeng.2004.08.013
Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F. and Kasapis, S., 2011. Physicochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry 129(4): 1513–1522. 10.1016/j.foodchem.2011.05.131
Kalaydzhiev, H., Georgiev, R., Ivanova, P., Stoyanova, M., Silva, C.L. and Chalova, V.I., 2020. Enhanced solubility of rapeseed meal protein isolates prepared by sequential isoelectric precipitation. Foods 9(6): 703. 10.3390/foods9060703
Kaur, M. and Singh, N., 2007. Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars. Food Chemistry 102(1): 366–374. 10.1016/j.foodchem.2006.05.029
Kinsella, J.E., 1979. Functional properties of soy proteins. Journal of the American Oil Chemists’ Society 56: 242–258. 10.1007/BF02671468
Krimm, S. and Bekar, J., 1986. Vibrational spectroscopy and conformation of peptides, polypeptides and proteins. Advances in Protein Chemistry 38: 181–364. 10.1016/S0065-3233(08)60528-8
Kudre, T.G., Benjakul, S. and Kishimura, H., 2013. Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and Bambara groundnut. Journal of the Science of Food and Agriculture 93(10): 2429–2436. 10.1002/jsfa.6052
Lawal, O.S., Lechner, M.D., Hartmann, B. and Kulicke, W.M., 2007. Carboxymethyl cocoyam starch: synthesis, characterisation and influence of reaction parameters. Starch-Stärke 59(5): 224–233. 10.1002/star.200600594
Lopez, D.N., Ingrassia, R., Busti, P., Bonino, J., Delgado, J.F., Wagner, J., Boeris, V., and Spelzini, D. 2018. Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds. LWT 90: 396–402, 10.1016/j.lwt.2017.12.060
Ma, C.Y. and Harwalkar, V.R., 1991. Thermal analysis of food proteins. In: Advances in food and nutrition research (Vol. 35). Academic Press, Editor(s): John, E. Kinsella, pp. 317–366. Food Research Center Agriculture Canada Ottawa, Ontario K1A OC6 Canada. 10.1016/S1043-4526(08)60067-4
Malik, M.A. and Saini, C.S., 2018. Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: effect of high intensity ultrasound. Food Hydrocolloids 81: 229–241. 10.1016/j.foodhyd.2018.02.052
Mao, X. and Hua, Y., 2012. Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International Journal of Molecular Sciences 13(2): 1561–1581. 10.3390/ijms13021561
Meghwal, M. and Goswami, T.K., 2012. Effect of moisture content on physical and textural properties of fenugreek seeds. Food In: Global Science Books 6(1): 14–21. Available at: http://www.globalsciencebooks.info/Online/GSBOnline/images/2012/FOOD_6(1)/FOOD_6(1)14-21o.pdf
Mir, N.A., Riar, C.S. and Singh, S., 2019. Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from album (Chenopodium album) seed. Food Hydrocolloids 96: 433–441. 10.1016/j.foodhyd.2019.05.052
Mwasaru, M.A., Muhammad, K., Bakar, J. and Man, Y.B.C., 1999. Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties. Food Chemistry 67(4): 435–443. 10.1016/S0308-8146(99)00150-8
Pickardt, C., Neidhart, S., Griesbach, C., Dube, M., Knauf, U., Kammerer, D.R. and Carle, R., 2009. Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal. Food Hydrocolloids 23(7): 1966–1973. 10.1016/j.foodhyd.2009.02.001
Ruiz, G.A., Xiao, W., van Boekel, M., Minor, M. and Stieger, M., 2016. Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chemistry 209: 203–210. 10.1016/j.foodchem.2016.04.052
Russin, T.A., Arcand, Y. and Boye, J.I., 2007. Particle size effect on soy protein isolate extraction. Journal of Food Processing and Preservation 31(3): 308–319. 10.1111/j.1745-4549.2007.00127.x
Seena, S. and Sridhar, K.R., 2005. Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International 38(7): 803–814. 10.1016/j.foodres.2005.02.007
Shchekoldina, T. and Aider, M., 2014. Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making. Journal of Food Science and Technology 51(10): 2331–2343. 10.1007/s13197-012-0780-2
Shen, L., Wang, X., Wang, Z., Wu, Y. and Chen, J., 2008. Studies on tea protein extraction using alkaline and enzyme methods. Food Chemistry 107(2): 929–938. 10.1016/j.foodchem.2007.08.047
Srinivasan, K., 2006. Fenugreek (Trigonella foenum-graecum): a review of health beneficial physiological effects. Food Reviews International 22(2): 203–224. 10.1080/87559120600586315
Tanger, C., Engel, J. and Kulozik, U., 2020. Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour. Food Hydrocolloids 107: 105949. 10.1016/j.foodhyd.2020.105949
Venktesh, A. and Prakash, V., 1993. Functional properties of the total proteins of sunflower (Helianthus annuus L.) seed-effect of physical and chemical treatments. Journal of Agricultural and Food Chemistry 41(1): 18–23. 10.1021/jf00025a005
Vinayashree, S. and Vasu, P., 2021. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry 340: 128177. 10.1016/j.foodchem.2020.128177
Wang, N., Hatcher, D.W., Tyler, R.T., Toews, R. and Gawalko, E.J., 2010. Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International 43(2): 589–594. 10.1016/j.foodres.2009.07.012
Wani, S.A., Ganie, N.A. and Kumar, P., 2021. Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes. Legume Science 3(2): e76. 10.1002/leg3.76
Wani, S.A. and Kumar, P., 2018. Fenugreek: a review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences 17: 97–106. 10.1016/j.jssas.2016.01.007
Zang, Z., He, S., Liu, H., Sun, X., Ye, Y., Cao, X., Wu, Z., and Sun, H., 2020. Effect of pH regulation on the components and functional properties of proteins isolated from cold-pressed rapeseed meal through alkaline extraction and acid precipitation. Food Chemistry 327: 126998. 10.1016/j.foodchem.2020.126998
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Jul 11, 2022
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