Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry
Abstract
:1. Introduction
2. Protein Composition of Nuts
Food | Leucine (%) | Valine (%) | Lysine (%) | Phenylalanine (%) | Cysteine (%) | Threonine (%) | Tyrosine (%) | References |
---|---|---|---|---|---|---|---|---|
Brazil nut | 82.4 | 49.2 | 37.4 | 71.8 | 95.9 | 26.4 | 71.8 | [35] |
Peanut | 70.3 | 39.5 | 38.8 | 87.8 | 16.4 | 22.1 | 87.8 | [36] |
Hazelnut | 74.0 | 46.6 | 29.3 | 73.6 | 24.2 | 29.5 | 73.6 | [37] |
Baru nut | 77.8 | 51.8 | 48.4 | 77.2 | 22.0 | 44.9 | 77.2 | [38] |
Cashew nut | 45.9 | 56.5 | 45.9 | 72.6 | 28.1 | 32.2 | 72.6 | [39] |
Pistachio | 75.6 | 56.9 | 46.4 | 73.2 | 24.1 | 29.7 | 73.2 | [32] |
3. Technological Properties of Nut Proteins
3.1. Solubility and Water Absortion Capacity
Material | Condition | Water Absorption Capacity | Solubility | References |
---|---|---|---|---|
Cashew nut peel protein isolate | pH 3 and 8/pH 3 and 11 | 1.2 and 2.97 cm3 water/g protein | 48.44% and 84.75% | [43] |
NaCl 0.5 M and 2 M | 2.04 and 1.73 cm 3 water/g protein | 75.37% and 66.72% | ||
Hazelnut protein isolate | pH 3 and 4/pH 8 | 1.24 g and 2.88 g water/g protein | 67.19% | [40] |
NaCl 0.2 M and 1 M | 2.67 g and 2.49 g water/g protein | - | ||
Pistachio protein isolate | Control | 2.25 mL g−1 | - | [49] |
Boiling | 2.80 mL g−1 | - | ||
Autoclave | 2.70 mL g−1 | - | ||
Cashew nut protein isolate | Control | 1.00 mL g−1 | - | |
Boiling | 3.05 mL g−1 | - | ||
Autoclave | 4.20 mL g−1 | - | ||
Chestnut protein isolate | Control | 1.05 mL g−1 | - | |
Boiling | 2.60 mL g−1 | - | ||
Autoclave | 3.10 mL g−1 | - | ||
Almond protein isolate | pH 3–4/pH 7–9 | - | 80–90%/70–80% | [46] |
Hazelnut floor | High pressure (0–100 MPa/150 MPa) | - | Improvement in solubility (~87%) in emulsions and foam/Decrease in solubility | [41] |
Macadamia protein isolate | Control/Quitosan | - | 86.49%/97.32% | [44] |
3.2. Emulsification and Oil Absorption Capacity
3.3. Stabilizer
3.4. Viscosity
3.5. Gel Formation
3.6. Nut Proteins as Nutritional and Functional Alternatives
3.7. Texture
4. Toxicity
5. Application of Nut Proteins in Foods
5.1. Extruded
5.2. Plant Beverages
5.3. Emulsions
5.4. Other Applications
6. Protein Digestibility
7. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Nuts | Scientific Nomenclature | Protein Yield (%) | References |
---|---|---|---|
Brazil nut | Berthollethia excelsea | 15−20 | [24] |
Peanut | Arachis hypogaea | 8.88−12.7 | [25] |
Pecan nut | Carya illinoinensis | 8 | [26] |
Macadamia | Macadamia integrifolia | 9.23 | [27] |
Macaúba nut | Acronomia aculeata | 28.61 | [28] |
Cashew nut | Anacardium occidentale L. | 42 | [29] |
Hazelnut | Corylus avellana | 35−41 | [30] |
Pistachio | Pistacia vera | 34.6−46.1 | [31] |
Baru almond | Dipteryx alata | 26−30 | [32] |
Material | Condition | Oil Absorption Capacity | Emulsification Capacity | Reference |
---|---|---|---|---|
Cashew nut peel protein isolate | pH 7/pH 3 e 10 | 4.28 cm3 oil/g protein | 40% e 70% | [43] |
NaCl (0.5 M e 2 M) | - | 72.0% e 56.0% | ||
Hazelnut protein isolate | pH 4 e pH 8/pH 3 e pH 8 | 0.65 g e 1.91 g (oil/g) | 26.15 e 85.21 m 2 g−1 | [40] |
NaCl (0–1 M)/NaCl (0.2 M e 0.8 M) | - | 54.28 e 41.27 m 2 g−1 | ||
Pistachio protein isolate | Control | 3.10 mL g−1 | 25.2% | [49] |
Boiling | 3.65 mL g−1 | 21.6% | ||
Autoclave | 4.40 mL g−1 | 4.1% | ||
Cashew nut protein isolate | Control | 4.30 mL g−1 | 28.8% | |
Boiling | 5.10 mL g−1 | 12.1% | ||
Autoclave | 5.40 mL g−1 | 10.5% | ||
Chestnut protein isolate | Control | 3.15 mL g−1 | 27.8% | |
Boiling | 3.20 mL g−1 | 3.1% | ||
Autoclave | 3.30 mL g−1 | 4.1% | ||
Almond protein isolate | - | 4.85 mL oil/g de protein | - | [58] |
Material | Protein Content (%) | Emulsion Stability (%) | Foam Stability (%) | References |
---|---|---|---|---|
Baru nut protein isolate | 88.4 | 53.9 ± 4.2 | 96 | [68] |
Walnut protein isolate | 90.50 | 30.30 ± 0.25 | 30.56 ± 2.35 | [69] |
Walnut protein concentrate | 75.56 | 27.45 ± 0.34 | 28.18 ± 1.04 | |
Walnut defatted flour | 52.51 | 25.26 ± 0.27 | 10.23 ± 2.15 | |
Cashew nut defatted flour | - | 128 ± 0.03 | 8.00 ± 2.00 | [29] |
Cashew nut protein isolate | - | 447 ± 2.00 | 55.0 ± 2.00 | |
Cashew nut protein concentrate | - | 153 ± 0.03 | 40.0 ± 2.00 | |
Bambara defatted flour | 17.70 ± 0.44 | 50 | 50 | [72] |
Bambara protein isolate | 85.97 ± 1.41 | 45 | 84 | |
Sapucaia nut defatted flour | 49.28 ± 0.54 | 50–60 | 80–90 | [65] |
Macadamia defatted flour | 33.12–36.45 | 53.52–54.26 | 56.27–75.07 | [77] |
Tigernut (Cyperus esculentus) flour | 7.15–9.70 | - | 50.60–58.99 | [78] |
Product | Ingredient | Reference |
---|---|---|
Baru almond-based symbiotic beverage | Water, baru almonds, probiotics, and sugar | [120] |
Brazil nut and Baru almond beverage | Water, Brazil nuts, baru almonds, crystal sugar, CMC, citric acid, potassium sorbate, and sodium benzoate | [121] |
Fermented drink made from cashew nuts | Water, cashew nuts, sugar, and probiotics | [122] |
Sapucaia almond-based beverage | Water and sapucaia almond cake | [123] |
Prebiotic drink based on cashew nuts and pineapple juice | Water, cashew nuts, concentrated pineapple juice, sugar, and prebiotic | [124] |
Prebiotic drink based on cashew nuts and mango juice | Water, cashew nuts, mango juice, sugar, and prebiotics | [125] |
Cashew nut and carob beverage | Water, cashew nuts, sugar, k-caragenase, cocoa powder, and carob powder | [126] |
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Matos, J.d.S.; Costa, J.E.G.; Krichanã, D.R.G.C.; Azevedo, P.Z.; Nascimento, A.L.A.A.; Stringheta, P.C.; Martins, E.; Campelo, P.H. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry. Processes 2024, 12, 1742. https://doi.org/10.3390/pr12081742
Matos JdS, Costa JEG, Krichanã DRGC, Azevedo PZ, Nascimento ALAA, Stringheta PC, Martins E, Campelo PH. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry. Processes. 2024; 12(8):1742. https://doi.org/10.3390/pr12081742
Chicago/Turabian StyleMatos, Jessica da Silva, Juliana Eloy Granato Costa, Debora Raquel Gomes Castro Krichanã, Paula Zambe Azevedo, Amanda Lais Alves Almeida Nascimento, Paulo Cesar Stringheta, Evandro Martins, and Pedro Henrique Campelo. 2024. "Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry" Processes 12, no. 8: 1742. https://doi.org/10.3390/pr12081742