Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications | OCL

Open Access

Issue		OCL Volume 23, Number 4, July-August 2016


Article Number		D406
Number of page(s)		11
Section		Dossier: How might oilseeds help meet the protein challenge? / Comment les oléoprotéagineux peuvent-ils répondre au défi protéines ?
DOI		https://doi.org/10.1051/ocl/2016020
Published online		27 May 2016

Alli I, Gribbs BF, Okoniewska MK, Konishi Y, Dumas F. 1993. Identification and characterization of phaseolin polypeptides in a crystalline protein isolated from white kidney beans (Phaseolus vulgaris). J. Agric. Food Chem. 41: 1830–1834. [CrossRef] [Google Scholar]
Anson ML, Pader M. 1955. US2785155 A – Extraction of soy protein. [Google Scholar]
Barakat A, Jérôme F, Rouau X. 2015. A Dry Platform for Separation of Proteins from Biomass-Containing Polysaccharides, Lignin, and Polyphenols. ChemSusChem 8: 1161–1166. [CrossRef] [PubMed] [Google Scholar]
Bardeau T, Savoire R, Cansell M, Subra-Paternault P. 2015. Recovery of oils from press cakes by CO₂-based technology. OCL 22: D403. [CrossRef] [EDP Sciences] [Google Scholar]
Boye J, Zare F, Pletch A. 2010. Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Res. Int. 43: 414–431. [CrossRef] [Google Scholar]
Bramsnaes F, Olsen HS. 1979. Development of Field Pea and Faba Bean Proteins. J. Am. Oil Chem. Soc. 56: 450–454. [CrossRef] [PubMed] [Google Scholar]
Chabanon G, Chevalot I, Framboisier X, Chenu S, Marc I. 2007. Hydrolysis of rapeseed protein isolates: Kinetics, characterization and functional properties of hydrolysates. Process Biochem. 42: 1419–1428. [CrossRef] [Google Scholar]
Gonzalez-Pérez S, Vereijken JM. 2007. Sunflower proteins: overview of their physicochemical, structural and functional properties. J. Sci. Food Agric. 87: 2173–2192. [Google Scholar]
Guéguen J. Pea proteins: new and promising protein ingredients. Industrial proteins 8(1): 6–8. [Google Scholar]
Guéguen J, Lemarié J., Composition, structure et propriétés physiologiques des protéines légumineuses et d’oléagineux. In: Gordon B, ed. Protéines végétales. Paris (France): Lavoisier Tec et Doc, 1996, pp. 80–119. [Google Scholar]
He XQ, Xiao HQ, Li YZ. 2012. Study on enzymatic hydrolysis and products properties of pea. Science and Technology of Cereals, Oils and Foods, 05. [Google Scholar]
Hughes GJ, Ryan DJ, Mukherjea R, et al. 2011. Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. J. Agric. Food Chem. 59: 12707–12712. [CrossRef] [PubMed] [Google Scholar]
Huisman J, Tolman GH. 1992. Antinutritional factors in the plant proteins of diets for non-ruminants. Recent Advances in Animal Nutrition 68: 101–110. [Google Scholar]
Karaca AC, Low N, Nickerson M. 2011. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Res. Int. 44: 2742–2750. [CrossRef] [Google Scholar]
Klamczynska B, Czuchajowska Z, Baik B-K. 2001. Composition, soaking, cooking properties and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas. Int. J. Food Sci. Technol. 36: 563–572. [CrossRef] [Google Scholar]
Malabat C, Atterby H, Chaudhary Q, Renard M, Gueguen J. 2003. Genetic variability of rapeseed protein composition. In: Proceedings of the 11th international rapeseed congress, pp. 205–208. [Google Scholar]
Mandal S, Mandal RK. 2000. Seed storage proteins and approaches for improvement of their nutritional quality by genetic engineering. Curr. Sci. 79: 576–589. [Google Scholar]
Messens W, Van Camp J,Huyghebaert A. 1997. The use of high pressure to modify the functionality of food proteins. Trends Food Sci. Technol. 8: 107–112. [CrossRef] [Google Scholar]
Millward DJ. 1999. The nutritional value of plant-based diets in relation to human amino acid and protein requirements. In: The Proceedings of the Nutrition Society, Vol. 58, pp. 249–260. [Google Scholar]
Mokni Ghribi A, Maklouf Gafsi I, Sila A, et al. 2015. Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate. Food Chem. 187: 322–330. [CrossRef] [PubMed] [Google Scholar]
New Zealand Feed Manufacturers Association. 2008. Faba Beans: An Alternative Protein Source for Animal Feeds. Pork R&D-Brief 05: 48–50. [Google Scholar]
Nishinari K, Fang Y, Guo S, Phillips GO. 2014. Soy proteins: A review on composition, aggregation and emulsification. Food Hydrocolloids 39: 301–318. [CrossRef] [Google Scholar]
Osborne TB. 1924. The vegetable proteins. London: Longmans, Green. [Google Scholar]
Paredes-Lopez O, Ordorica-Falomir C, Olivares-Vazque MR. 1991. Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization. J. Food Sci. 56: 726–729. [CrossRef] [Google Scholar]
Pelgrom PJM, Vissers AM, Boom RM, Schutyser MAI. 2013. Dry fractionation for production of functional pea protein concentrates. Food Res. Int. 53: 232–239. [CrossRef] [Google Scholar]
Pelgrom PJM, Berghout JAM, van der Goot AJ, Boom RM, Schutyser MAI. 2014. Preparation of functional lupine protein fractions by dry separation. LWT. Food Sci. Technol. 59: 680–688. [CrossRef] [Google Scholar]
Phan L, Brown H, White J, Hodgson A, Jessop PG. 2009. Soybean oil extraction and separation using switchable or expanded solvents. Green Chem. 11: 53–59. [CrossRef] [Google Scholar]
Plietz P, Drescher B, Damaschun G. 1987. Relationship between the amino acid sequence and the domain structure of the subunits of the 11S seed globulins. Int. J. Biol. Macromol. 9: 161–165. [CrossRef] [Google Scholar]
Popineau Y, Huchet B, Larré C, Bérot S. 2002. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. J. Cereal Sci. 35: 327–335. [CrossRef] [Google Scholar]
Rackis JJ, Sessa DJ, Honig DH. 1979. Flavor problems of vegetable food proteins. J. Am. Oil Chem. Soc. 56: 262–271. [CrossRef] [Google Scholar]
Rodriguez Patino JM, Miñones Conde J, Millán Linares H, et al. 2007. Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate. Food Hydrocolloids 21: 782–793. [Google Scholar]
Rosenthal A, Pyle, DL, Niranjan K. 1996. Aqueous and enzymatic processes for edible oil extraction. Enzyme Microb. Technol. 19: 402–420. [Google Scholar]
Russin TA, Boye JI, Arcand Y, Rajamohamed SH. 2011. Alternative Techniques for Defatting Soy: A Practical Review. Food Bioprocess Technol. 4: 200–223. [CrossRef] [Google Scholar]
Schutyser MAI,van der Goot AJ, 2011. The potential of dry fractionation processes for sustainable plant protein production. Trends Food Sci. Technol. 22: 154–164. [CrossRef] [Google Scholar]
Sejr Olsen H, Hinge Andersen J. 1978. The estimation of vicine and convicine in fababeans (Vicia faba L.) and isolated fababean proteins. J. Sci. Food Agric. 29: 323–331. [CrossRef] [PubMed] [Google Scholar]
Shewry PR, Napier JA, Tatham AS. 1995. Seed storage proteins: structures and biosynthesis. The Plant Cell 7: 945–956. [Google Scholar]
Sicaire A-G, Abert Vian M, Fine F, Carré P, Tostain S, Chemat F. 2015. Experimental approach versus COSMO-RS assisted solvent screening for predicting the solubility of rapeseed oil. OCL 22: D404. [CrossRef] [EDP Sciences] [Google Scholar]
Ventureira J, Martinez EN, Anon MC. 2010. Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH. Food Hydrocolloids 24: 551–559. [CrossRef] [Google Scholar]
Ventureira JL, Martínez EN, Añón MC. 2012. Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures. Food Hydrocolloids 29: 272–279. [CrossRef] [Google Scholar]
Vilkhu, K, Mawson R, Simons L, Bates D. 2008. Applications and opportunities for ultrasound assisted extraction in the food industry – A review. Innov. Food Sci. Emerg. Technol. 9: 161–169. [CrossRef] [Google Scholar]
Zhao X, Hou Y. 2009. Limited hydrolysis of soybean protein concentrate and isolate with two proteases and the impact on emulsifying activity index of hydrolysates. African J. Biotechnol. 8: 3314–3319. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.