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1. The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality

Author:
Stone, Andrea K.,   et al.   ; Shi, Dai; Fidelis, Marília; Ren, Yikai; Ai, Yongfeng; Nickerson, Michael T.;     Show all 6 Authors
Source:
Food research international 2020 v.128 pp. 108799
ISSN:
0963-9969
Subject:
chemical precipitation; cultivars; digestible protein; emulsions; flour; foams; oils; pH; phenylalanine; protein content; protein isolates; protein value; solubility; threonine; tyrosine
Abstract:
... The overall goal of this research was to examine differences in the composition, functionality and protein quality between Peruvian (PQ) and Northern (NQ) quinoa flours, and their isolates prepared by alkaline extraction/isoelectric precipitation. In the case of the flours, PQ and NQ were comprised of 13.6% and 12.8% protein, respectively. Water hydration (mean value = 1.65 g/g) and oil holding ca ...
DOI:
10.1016/j.foodres.2019.108799

2. Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates

Author:
Stone, Andrea K.,   et al.   ; Singhal, Ashish; Vandenberg, Albert; Tyler, Robert; Nickerson, Michael T.;     Show all 5 Authors
Source:
Food science and biotechnology 2016 v.25 no.6 pp. 1513-1522
ISSN:
1226-7708
Subject:
Vicia faba; chemical precipitation; creaming; emulsifying; emulsifying properties; emulsions; faba beans; feedstocks; flour; foaming capacity; food industry; genotype; globulins; hydrophobicity; ingredients; oils; protein isolates; solubility; surface tension
Abstract:
... The functionality and surface characteristics of protein isolates prepared from seven genotypes of faba bean were investigated. All factors studied were independent of genotype. The average protein and isolate (~94% protein) yields were ~77% and ~25%, respectively, using an alkaline extraction process followed by isoelectric precipitation. The overall averages were: surface charge +22.1 mV, surfac ...
DOI:
10.1007/s10068-016-0235-z
PubMed:
30263439
PubMed Central:
PMC6049217

3. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Author:
Stone, Andrea K.,   et al.   ; Karalash, Anna; Tyler, Robert T.; Warkentin, Thomas D.; Nickerson, Michael T.;     Show all 5 Authors
Source:
Food research international 2015 v.76 pp. 31-38
ISSN:
0963-9969
Subject:
alkali treatment; binding properties; chemical precipitation; cultivars; emulsions; foaming; foaming properties; foams; food industry; hydrophobicity; meat; oils; pea protein; peas; protein isolates; protein solubility; water holding capacity
Abstract:
... Protein isolates prepared from three pea cultivars by alkali extraction/isoelectric precipitation (AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their surface (charge, hydrophobicity) and functional (water/oil holding capacity, solubility, foaming and emulsion capacities/stabilities) properties. Isolate yield was greatest for SE, followed by AE-IP and then ...
DOI:
10.1016/j.foodres.2014.11.017