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Recovery, Isolation and Characterization on Food Proteins
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Recovery, Isolation and Characterization on Food Proteins

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 32087

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Dr. Ute Schweiggert-Weisz

E-Mail Website
Guest Editor
Department Food Process Development, Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany
Interests: plant proteins; isolation and modification of proteins; physico-chemical characterization; application in milk substitutes
Dr. Emanuele Zannini

E-Mail Website
Co-Guest Editor
Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
Interests: lactic acid bacteria; fermented foods; precise nutrition; FODMAPs; plant protein bioprocessing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The increase in the world population to approximately 9.5 billion people by 2050 will require a doubling of food production as prosperity increases. Food security, health-promoting nutrition, and sustainable consumption and production processes are therefore among the United Nations’ Global Goals for Sustainable Development. Due to climate change and the resulting increase in the use of biomass for material and energy purposes, competition for the land available for cultivation will continue to intensify.

Proteins play an important role in human nutrition. At present, we cover most of our protein requirements with animal proteins. However, the production of animal proteins is associated with a high consumption of resources and land/sea and makes a considerable contribution to greenhouse gas emissions. Therefore, the interest in the recovery of alternative proteins for food applications is greater than ever. Alternative proteins can be produced by plants, algae, fungi, and insects. So far, plant proteins such as wheat or soy protein preparations still dominate the alternative protein products, but more and more new proteins are entering the market.

The quality of the proteins—particularly their functional, nutritional, and sensory properties—is influenced by the raw materials from which they are obtained and by the extraction and isolation processes. According to their functional properties (e.g., protein solubility, gelling, or emulsification properties), alternative protein preparations can be applied as substitutes for animal proteins or for the protein enrichment of food. The use of proteins in foods that are attractive to consumers is a challenge, especially if these proteins are to replace meat, milk, or egg products, since they need to mimic their texture, sensory properties, color, and taste. In addition to dealing with various technological challenges, the development of tailor-made food products also requires knowledge of the driving forces and barriers between different consumer groups when using these products.

Dr. Ute Schweiggert-Weisz
Dr. Emanuele Zannini
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • alternative proteins
  • foods
  • functional properties
  • sensory properties
  • protein functionalization

Published Papers (8 papers)

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Editorial

Jump to: Research, Review

3 pages, 169 KiB  
Editorial
Recovery, Isolation, and Characterization of Food Proteins
by Ute Schweiggert-Weisz and Emanuele Zannini
Foods 2022, 11(1), 70; https://doi.org/10.3390/foods11010070 - 29 Dec 2021
Viewed by 1322
Abstract
One of the greatest challenges currently facing our society is combating climate change [...] Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)

Research

Jump to: Editorial, Review

23 pages, 2416 KiB  
Article
Rejuvenated Brewer’s Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread
by Aylin W. Sahin, Jonas Joachim Atzler, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O’Riordan and Elke K. Arendt
Foods 2021, 10(6), 1162; https://doi.org/10.3390/foods10061162 - 22 May 2021
Cited by 15 | Viewed by 3766
Abstract
Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were [...] Read more.
Brewer’s spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a ‘source of fibre’ (3 g/100 g) and a ‘high in fibre’ (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker’s flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72–4.66 mL/g), a soft crumb texture (4.77–9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17–4.38 mL/g) and a harder crumb (6.25–36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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22 pages, 1786 KiB  
Article
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
by Anna Martin, Susanne Naumann, Raffael Osen, Heike Petra Karbstein and M. Azad Emin
Foods 2021, 10(6), 1160; https://doi.org/10.3390/foods10061160 - 21 May 2021
Cited by 8 | Viewed by 2824
Abstract
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates [...] Read more.
For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch, since starch gives a favourable texture, which correlates directly to expansion. To control product properties like expansion of protein and fiber-rich extruded products, the underlying physicochemical changes of proteins, fibers and starch due to thermomechanical input need to be comprehensively described. In this study, rapeseed press cake (RPC) was extruded and treated under defined thermomechanical conditions in a closed-cavity rheometer, pure and in combination with four starches. The impact of starch type (potato PS, waxy potato WPS, maize MS, high-amylose maize HAMS) and temperature (20/25, 80, 100, 120, 140 °C) on protein solubility, starch gelatinization (Dgel), starch hydrolysis (SH) and fiber solubility of the blends was evaluated. The extrusion process conditions were significantly affected by the starch type. In the extruded blends, the starch type had a significant impact on the protein solubility which decreased with increasing barrel temperature. Increasing barrel temperatures significantly increased the amount of soluble fiber fractions in the blends. At defined thermomechanical conditions, the starch type showed no significant impact on the protein solubility of the blends. Therefore, the observed effects of starch type on the protein solubility of extruded blends could be attributed to the indistinct process conditions due to differences in the rheological properties of the starches rather than to molecular interactions of the starches with the rapeseed proteins in the blends. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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17 pages, 1164 KiB  
Article
Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles
by Verónica García Arteaga, Sonja Kraus, Michael Schott, Isabel Muranyi, Ute Schweiggert-Weisz and Peter Eisner
Foods 2021, 10(4), 758; https://doi.org/10.3390/foods10040758 - 2 Apr 2021
Cited by 24 | Viewed by 4470
Abstract
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray [...] Read more.
Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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16 pages, 2149 KiB  
Article
Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct
by Gilda Aiello, Raffaele Pugliese, Lukas Rueller, Carlotta Bollati, Martina Bartolomei, Yuchen Li, Josef Robert, Anna Arnoldi and Carmen Lammi
Foods 2021, 10(3), 562; https://doi.org/10.3390/foods10030562 - 8 Mar 2021
Cited by 23 | Viewed by 3368
Abstract
This study was aimed at the valorization of the okara byproduct deriving form soy food manufacturing, by using ultrasound at different temperatures for extracting the residual proteins. The physicochemical and conformational changes of the extracted proteins were investigated in order to optimize the [...] Read more.
This study was aimed at the valorization of the okara byproduct deriving form soy food manufacturing, by using ultrasound at different temperatures for extracting the residual proteins. The physicochemical and conformational changes of the extracted proteins were investigated in order to optimize the procedure. Increasing the temperature from 20 up to 80 °C greatly enhanced the yields and the protein solubility without affecting the viscosity. The protein secondary and tertiary structures were also gradually modified in a significant way. After the ultrasonication at the highest temperature, a significant morphological transition from well-defined single round structures to highly aggregated ones was observed, which was confirmed by measuring the water contact angles and wettability. After the ultrasound process, the improvement of peptides generation and the different amino acid exposition within the protein led to an increase of the antioxidant properties. The integrated strategy applied in this study allows to foster the okara protein obtained after ultrasound extraction as valuable materials for new applications. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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11 pages, 1093 KiB  
Article
Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding
by Zeinab Qazanfarzadeh, Mahdi Kadivar, Hajar Shekarchizadeh and Raffaele Porta
Foods 2021, 10(3), 515; https://doi.org/10.3390/foods10030515 - 1 Mar 2021
Cited by 7 | Viewed by 2367
Abstract
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface [...] Read more.
Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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15 pages, 2826 KiB  
Article
Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1
by Katharina Schlegel, Norbert Lidzba, Elke Ueberham, Peter Eisner and Ute Schweiggert-Weisz
Foods 2021, 10(2), 281; https://doi.org/10.3390/foods10020281 - 31 Jan 2021
Cited by 25 | Viewed by 4148
Abstract
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and [...] Read more.
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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Review

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21 pages, 1683 KiB  
Review
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein
by Alice Jaeger, Emanuele Zannini, Aylin W. Sahin and Elke K. Arendt
Foods 2021, 10(6), 1389; https://doi.org/10.3390/foods10061389 - 16 Jun 2021
Cited by 60 | Viewed by 8606
Abstract
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins [...] Read more.
Barley is the most commonly used grain in the brewing industry for the production of beer-type beverages. This review will explore the extraction and application of proteins from barley, particularly those from brewers’ spent grain, as well as describing the variety of proteins present. As brewers’ spent grain is the most voluminous by-product of the brewing industry, the valorisation and utilisation of spent grain protein is of great interest in terms of sustainability, although at present, BSG is mainly sold cheaply for use in animal feed formulations. There is an ongoing global effort to minimise processing waste and increase up-cycling of processing side-streams. However, sustainability in the brewing industry is complex, with an innate need for a large volume of resources such as water and energy. In addition to this, large volumes of a by-product are produced at nearly every step of the process. The extraction and characterisation of proteins from BSG is of great interest due to the high protein quality and the potential for a wide variety of applications, including foods for human consumption such as bread, biscuits and snack-type products. Full article
(This article belongs to the Special Issue Recovery, Isolation and Characterization on Food Proteins)
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