U.S. flag

An official website of the United States government

PubAg

Main content area

You searched for: Subject "plant proteins" Remove constraint Subject: "plant proteins"
Start Over

Search

8,175  Search Results

« Previous | 1 - 20 of 8,175 |
Number of results to display per page

Search Results

1. Design future foods using plant protein blends for best nutritional and technological functionality

Author:
Jiménez-Munoz, Luis Miguel; Tavares, Guilherme M.; Corredig, Milena
Source:
Trends in food science & technology 2021 v.113 pp. 139-150
ISSN:
0924-2244
Subject:
plant proteins,   etc   ; animals; climate; food science; technology;     Show all 5 Subjects
Abstract:
... We are experiencing an increase in the availability of protein ingredients from more sustainable production sources, and we need to learn how to utilize them to create highly nutritional and climate friendly foods. Much work is needed to assist in innovation, by developing principles leading to the design of the best structures to ensure optimal function. We propose a holistic approach to the desi ...
DOI:
10.1016/j.tifs.2021.04.049

2. Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic

Author:
de Boer, Joop; Aiking, Harry
Source:
Food quality and preference 2021 v.88 pp. 104098
ISSN:
0950-3293
Subject:
plant proteins,   etc   ; animal proteins; food quality; meat; morality; society;     Show all 6 Subjects
Abstract:
... A shift to a more healthy and sustainable diet (as recommended by the EAT Lancet Commission report) is currently hampered by persistent choices for meat, which are based on stable preferences and positive feedback mechanisms at the individual, social, and economic/organizational level. This paper puts forward the view that proposals for a diet shift will fall short without broad social legitimatio ...
DOI:
10.1016/j.foodqual.2020.104098

3. The effect of inclusion of fibre-rich by-products on the performance of growing and finishing pigs (pilot study)

Author:
Nagy, K.; Fébel, H.; Halas, V.; Tóth, T.
Source:
Acta agriculturæ Scandinavica 2021 v.70 no.1 pp. 23-30
ISSN:
1651-1972
Subject:
plant proteins,   etc   ; diet; energy; feed conversion; growth performance; hybrids; swine;     Show all 7 Subjects
Abstract:
... The use of by-products containing high fibre and protein has increased in pig feeding due to the need of the increase of the plant protein self-sufficiency of the EU. The aim of this experiment was to evaluate the effect of increasing by-products inclusion on growth performance and feed efficiency in growing-finishing pigs in the course of using a relatively high dietary NDF level in two-phase fee ...
DOI:
10.1080/09064702.2020.1829697

4. Electrostatic separation technology for obtaining plant protein concentrates: A review

Author:
Zhu, Hong-Guang; Tang, Han-Qi; Cheng, Yong-Qiang; Li, Zai-Gui; Tong, Li-Tao
Source:
Trends in food science & technology 2021 v.113 pp. 66-76
ISSN:
0924-2244
Subject:
plant proteins,   etc   ; animals; energy; environmental impact; equipment; food science; meat; phenolic compounds; starch; technology;     Show all 10 Subjects
Abstract:
... In recent years, animal proteins are being replaced by plant-based proteins worldwide. Artificial meat and eggs made from plant-based proteins have been widely commercialized, especially in developed countries such as the United States. However, the traditional wet separation can damage the isolated proteins as well as have a negative impact on the environment. Therefore, there is a growing resear ...
DOI:
10.1016/j.tifs.2021.04.044

5. The role of emergent processing technologies in tailoring plant protein functionality: New insights

Author:
Avelar, Zita; Vicente, António A.; Saraiva, Jorge A.; Rodrigues, Rui M.
Source:
Trends in food science & technology 2021 v.113 pp. 219-231
ISSN:
0924-2244
Subject:
plant proteins,   etc   ; bioavailability; cost effectiveness; digestibility; digestive tract; functional foods; ohmic heating; politics; protein structure;     Show all 9 Subjects
Abstract:
... Plant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly politics, “green” and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify pr ...
DOI:
10.1016/j.tifs.2021.05.004

6. Consumer preferences for new fermented food products that mix animal and plant protein sources

Author:
Saint-Eve, Anne; Irlinger, Françoise; Pénicaud, Caroline; Souchon, Isabelle; Marette, Stéphan
Source:
Food quality and preference 2021 v.90 pp. 104117
ISSN:
0950-3293
Subject:
plant proteins,   etc   ; cheeses; cows; fermentation; fermented foods; food quality; milk; peas; people; willingness to pay;     Show all 10 Subjects
Abstract:
... Consumers are being encouraged to increase the proportion of plant protein in their diets to enhance the sustainability of food systems. One approach is to develop plant-protein-rich foods that are acceptable to consumers. This study examined French people’s reactions to cheese alternatives—new fermented products that mixed animal and plant protein sources. We conducted experimental sessions with ...
DOI:
10.1016/j.foodqual.2020.104117

7. Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities

Author:
Feng, Jilu; Berton-Carabin, Claire C.; Ataç Mogol, Burçe; Schroën, Karin; Fogliano, Vincenzo
Source:
Food chemistry 2021 v.343 pp. 128556
ISSN:
0308-8146
Subject:
plant proteins,   etc   ; dextran; evolution; food chemistry; fractionation; glucose; glycation; heat; particle size; water solubility;     Show all 10 Subjects
Abstract:
... Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fractionation based on size and solubility. Dry heating led to protein glycation (formation of furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, and protein-bound carbonyls) and aggregation (increased particle size); while subsequent wet heating induced partial unfolding and de-ag ...
DOI:
10.1016/j.foodchem.2020.128556

8. Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Author:
Zhang, Jian; Kang, Dacheng; Zhang, Wangang; Lorenzo, Jose M.
Source:
Trends in food science & technology 2021 v.111 pp. 405-425
ISSN:
0924-2244
Subject:
plant proteins,   etc   ; animal proteins; consumer acceptance; flavor; food science; prediction; protein sources; sensory evaluation;     Show all 8 Subjects
Abstract:
... Flavor profile is the most critical quality attribute of foods. Flavor binding ability is one of the most essential functional properties of the protein. The dynamic equilibrium of release and retention of volatile flavor compounds in protein-containing systems is known to largely influence the sensory quality and consumer acceptability of foods. Based on the protein-flavor systems, the protein so ...
DOI:
10.1016/j.tifs.2021.02.060

9. Plant protein P3IP participates in the regulation of autophagy in Nicotiana benthamiana

Author:
Jiang, Liangliang; Zheng, Xiying; Liu, Yule; Chen, Jianping; Lu, Yuwen; Yan, Fei
Source:
Plant signaling & behavior 2021 v.16 no.3 pp. 1861768
ISSN:
1559-2324
Subject:
plant proteins,   etc   ; Nicotiana benthamiana; Rice stripe tenuivirus; autophagy; behavior; eukaryotic cells; viruses;     Show all 7 Subjects
Abstract:
... Autophagy, a bulk degradation system conserved among most eukaryotes, is also involved in responses to viral infection in plant. In our previous study, a new host factor P3IP was identified to interact with RSV (rice stripe virus) p3 and mediate its autophagic degradation to limit the viral infection. Here, we further discovered that P3IP of Nicotiana benthamiana (NbP3IP) participated in regulatio ...
DOI:
10.1080/15592324.2020.1861768

10. Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

Author:
Yang, Jack; Lamochi Roozalipour, Sarah P.; Berton-Carabin, Claire C.; Nikiforidis, Constantinos V.; van der Linden, Erik; Sagis, Leonard M.C.
Source:
Food hydrocolloids 2021 v.112 pp. 106467
ISSN:
0268-005X
Subject:
plant proteins,   etc   ; foams; half life; hydrocolloids; oxidation; phenol; rapeseed; sinapic acid; viscoelasticity; whey protein isolate;     Show all 10 Subjects
Abstract:
... Phenols are widely present in plants and often are co-extracted in plant protein extracts, while such components could influence the protein's interface and foam stabilising properties. In this study, the influence of rapeseed phenol sinapic acid (SA) on the interfacial and foaming properties of a well characterised model protein, whey protein isolate (WPI), was investigated. WPI formed strong vis ...
DOI:
10.1016/j.foodhyd.2020.106467

11. Determination of Sulfur Amino Acids in Milk and Plant Proteins

Author:
Johns, Paul W.
Source:
Food analytical methods 2021 v.14 no.1 pp. 108-116
ISSN:
1936-9751
Subject:
plant proteins,   etc   ; acid hydrolysis; calibration; cysteine; cystine; derivatization; evaporation; fluorescent dyes; instrumentation; methionine; milk; sulfur; tyrosine;     Show all 13 Subjects
Abstract:
... A method for the determination of the sulfur amino acids methionine and cysteine in milk- and plant-derived protein powders and in protein-based nutritional products is described. Samples and calibration standards are prepared by acid hydrolysis (6-M HCl, 110 °C, 24 h) with 3,3’dithiopropionic acid, evaporation, and resuspension. The released methionine and cysteine mixed disulfide are quantified ...
DOI:
10.1007/s12161-020-01854-9

12. The plant protein NbP3IP directs degradation of Rice stripe virus p3 silencing suppressor protein to limit virus infection through interaction with the autophagy‐related protein NbATG8

Author:
Jiang, Liangliang; Lu, Yuwen; Zheng, Xiyin; Yang, Xue; Chen, Ying; Zhang, Tianhao; Zhao, Xing; Wang, Shu; Zhao, Xia; Song, Xijiao; Zhang, Xiangxiang; Peng, Jiejun; Zheng, Hongying; Lin, Lin; MacFarlane, Stuart; Liu, Yule; Chen, Jianping; Yan, Fei
Source:
Thenew phytologist 2021 v.229 no.2 pp. 1036-1051
ISSN:
0028-646X
Subject:
plant proteins,   etc   ; Nicotiana benthamiana; Rice stripe tenuivirus; autophagy; degradation; genetically modified organisms; infection; rice; viruses;     Show all 9 Subjects
Abstract:
... In plants, autophagy is involved in responses to viral infection. However, the role of host factors in mediating autophagy to suppress viruses is poorly understood. A previously uncharacterized plant protein, NbP3IP, was shown to interact with p3, an RNA‐silencing suppressor protein encoded by Rice stripe virus (RSV), a negative‐strand RNA virus. The potential roles of NbP3IP in RSV infection were ...
DOI:
10.1111/nph.16917

13. Plant protein ingredients with food functionality potential

Author:
Loveday, S. M.
Source:
Nutrition bulletin 2020 v.45 no.3 pp. 321-327
ISSN:
1471-9827
Subject:
plant proteins,   etc   ; animals; flavor; nutrition; solubility;     Show all 5 Subjects
Abstract:
... Proteins play many technological, physicochemical and sensory roles (i.e. functionalities) in foods, including solubility, emulsifying, gelling, foaming and flavour creation. In comparison with animal proteins, plant proteins have different structure, composition and food functionality. This review discusses how protein can be extracted from plant materials to produce protein‐rich ingredients for ...
DOI:
10.1111/nbu.12450

14. An Abundance and Interaction Encyclopedia of Plant Protein Function

Author:
Zhang, Youjun; Skirycz, Aleksandra; Fernie, Alisdair R.
Source:
Trends in plant science 2020 v.25 no.7 pp. 627-630
ISSN:
1360-1385
Subject:
plant proteins,   etc   ; genotype-phenotype correlation; humans; microorganisms;     Show all 4 Subjects
Abstract:
... Unlike the situation for humans and microbes, the active multiprotein assemblies of plants have not been systematically defined. A recent report by McWhite et al. remedies this by analyzing the protein complexes of 13 plant species, thereby defining core assemblies and providing an essential resource for interpreting the genotype–phenotype space of plants. ...
DOI:
10.1016/j.tplants.2020.04.006

15. Impact assessment of soybean yield and water productivity in Brazil due to climate change

Author:
Figueiredo Moura da Silva, Evandro Henrique; Silva Antolin, Luis Alberto; Zanon, Alencar Junior; Soares Andrade, Aderson; Antunes de Souza, Henrique; dos Santos Carvalho, Kassio; Aparecido Vieira, Nilson; Marin, Fabio Ricardo
Source:
European journal of agronomy 2021 v.129 pp. 126329
ISSN:
1161-0301
Subject:
plant proteins,   etc   ; agronomy; carbon dioxide; climate; climate change; food security; models; risk; soybeans; temperature; water stress; Brazil;     Show all 12 Subjects
Abstract:
... In the next decades, the population is expected to rise by more than two billion people, and the projections of climate change have been considered as one of the greatest future challenges for world food security. Soybean represents more than 60 % of all plant protein produced in the world, and Brazil is the largest world exporter and the second-largest producer. In this paper, we simulated soybea ...
DOI:
10.1016/j.eja.2021.126329

16. Pectin - Plant protein systems and their application

Author:
Einhorn-Stoll, Ulrike; Archut, Artwin; Eichhorn, Marina; Kastner, Hanna
Source:
Food hydrocolloids 2021 v.118 pp. 106783
ISSN:
0268-005X
Subject:
plant proteins,   etc   ; animals; bitterness; denaturation; emulsions; foams; human nutrition; hydrocolloids; hydrophilicity; hydrophobicity; isoelectric point; meat; pectins; protein solubility; taste;     Show all 15 Subjects
Abstract:
... The techno-functional properties of plant protein are often inferior to those of animal origin, mainly due to denaturation during extraction. They require improvement for easier incorporation into food products, and combinations with pectin were tested for this purpose. Coacervates, formed mainly by electrostatic interactions, and conjugates, formed by covalent binding, improved protein solubility ...
DOI:
10.1016/j.foodhyd.2021.106783

17. Influence of environmental and genetic factors on food protein quality: current knowledge and future directions

Author:
Szepe, Kamil J; Dyer, Paul S; Johnson, Robert I; Salter, Andrew M; Avery, Simon V
Source:
Current opinion in food science 2021 v.40 pp. 94-101
ISSN:
2214-7993
Subject:
plant proteins,   etc   ; amino acid composition; animal proteins; bioavailability; dietary protein; digestible protein; environment; knowledge; protein value; seed storage;     Show all 10 Subjects
Abstract:
... Dietary protein quality is commonly defined by the bioavailability of essential amino acids, a function of amino acid composition and protein digestibility. This review assesses the potential for manipulation of amino acid composition in organisms, for improving protein quality in nutrition. Animal protein is generally regarded as higher quality than plant protein, but it is also relatively resist ...
DOI:
10.1016/j.cofs.2021.02.005

18. The key to the allergenicity of lipid transfer protein (LTP) ligands: A structural characterization

Author:
Gonzalez-Klein, Zulema; Cuevas-Zuviria, Bruno; Wangorsch, Andrea; Hernandez-Ramirez, Guadalupe; Pazos-Castro, Diego; Oeo-Santos, Carmen; Romero-Sahagun, Alejandro; Pacios, Luis F.; Tome-Amat, Jaime; Scheurer, Stephan; Diaz-Perales, Araceli; Garrido-Arandia, María
Source:
Biochimica et biophysica acta 2021 v.1866 no.7 pp. 158928
ISSN:
1388-1981
Subject:
plant proteins,   etc   ; allergenicity; enzymes; humans; hydrophobicity; keratinocytes; ligands; lipid transfer proteins; lipids; metabolism; models; phosphorylation; sphingosine; traffic; Mediterranean region;     Show all 15 Subjects
Abstract:
... Plant lipid transfer proteins are a large family that can be found in all land plants. They have a hydrophobic cavity that allows them to harbor lipids and facilitates their traffic between membranes. However, in humans, this plant protein family is responsible for the main food allergies in the Mediterranean area. Nevertheless, not only the protein itself but also its ligand is relevant for aller ...
DOI:
10.1016/j.bbalip.2021.158928

19. Advances in the plant protein extraction: Mechanism and recommendations

Author:
Kumar, Manoj; Tomar, Maharishi; Potkule, Jayashree; Verma, Reetu; Punia, Sneh; Mahapatra, Archana; Belwal, Tarun; Dahuja, Anil; Joshi, Shourabh; Berwal, Mukesh K.; Satankar, Varsha; Bhoite, Anilkumar G.; Amarowicz, Ryszard; Kaur, Charanjit; Kennedy, John F.
Source:
Food hydrocolloids 2021 v.115 pp. 106595
ISSN:
0268-005X
Subject:
plant proteins,   etc   ; absorption; animal proteins; cost effectiveness; diabetes; heart; humans; hydrocolloids; obesity; pollution; protein synthesis; solvents; vegetarian diet;     Show all 13 Subjects
Abstract:
... Adequate nourishment and sustenance of human body rely on the intake and absorption of sufficient dietary nutrients. Proteins derived from plant source are recently gaining popularity due to its increased popularity among vegetarian diet. Moreover, the negative impact of animal protein production on the environment and awareness to produce protein through sustainable means are gaining pace. Plant ...
DOI:
10.1016/j.foodhyd.2021.106595

20. The association of animal and plant protein with successful ageing: a combined analysis of MEDIS and ATTICA epidemiological studies

Author:
Foscolou, Alexandra; Critselis, Elena; Tyrovolas, Stefanos; Chrysohoou, Christina; Naumovski, Nenad; Sidossis, Labros S; Rallidis, Loukianos; Matalas, Antonia-Leda; Panagiotakos, Demosthenes
Source:
Public health nutrition 2021 v.24 no.8 pp. 2215-2224
ISSN:
1475-2727
Subject:
plant proteins,   etc   ; Mediterranean diet; animals; dietary protein; energy intake; high protein diet; lifestyle; males; protein intake; public health;     Show all 10 Subjects
Abstract:
... The aim of the present study was to investigate the differences between the consumption of plant-based v. animal-based protein-rich diets on successful ageing, as well as to identify the optimal combination of dietary protein intake for facilitating successful ageing in people aged >50 years. A combined analysis was conducted in older adults of the ATTICA and MEDIS population-based cross-sectional ...
DOI:
10.1017/S1368980020000427