The health benefits,functional properties,modifications, and applications of pea (Pisum sativum L.) protein: Current status,challenges, and perspectives

In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high‐quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water‐ and oil‐holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.     

Mung bean protein as an emerging source of plant protein: a review on production methods,functional properties,modifications and its potential applications

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.     

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Sunflower seeds are used to produce oil for human consumption, but its protein meal by‐product has long been used as animal feed. Formation of green‐colored complexes through oxidized chlorogenic acid(CGA)‐protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and “clean” label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by‐products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein‐based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower‐based products and CGA‐extraction processes available across the global marketplace.     

角蛋白的提取及其在制革工业中的应用

角蛋白的来源广泛,特别是在动物毛中的含量极其丰富。角蛋白的应用也十分广泛,目前已经被应用于医药、涂料、皮革等多个行业。通过对角蛋白组成和分子结构的了解,从角蛋白的物理性质和化学性质的角度出发,总结了现阶段主要提取角蛋白的方法。同时,论述了皮革行业对毛发废弃物的处理现状,提取角蛋白以及角蛋白在皮革行业中的应用。     

Most promising alternative protein sources possible to use in sports nutrition – A review

A growing world population and ongoing climate change have created a need to find new sources of high-quality food, especially protein, that are sustainable and environmentally friendly and help to reduce unsustainable livestock production. Therefore, it is necessary to look for sources of protein from new raw materials or to use existing materials that have not been used on a large scale. The highest protein intake characterises athletes; thus, the market for high-protein products should be targeted for them. This paper outlines the main problems associated with protein production to date, mainly from animal sources and some known plant sources such as pulses, which can cause gastrointestinal problems in athletes. This review aimed to propose several new/alternative protein sources (Single Cell Protein, edible insects, algae, and potato protein) that may have the potential for use in food, including food for athletes while solving the described problems associated with existing protein sources. Insects have the best amino acid composition; microbial and algal proteins have great potential but require further development of technology for application to food products. Potato proteins are of high value and quality but also contain glycoalkaloids. However, using them brings additional economic and environmental benefits.     

Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food‐based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant‐based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value‐added plant‐based foods. At present kenaf seed and its value‐added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value‐added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value‐added food ingredient is of great significance and is emphasized.     

Nutritional composition and safety aspects of edible insects

Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefits of entomophagy are discussed. Although the data were subject to a large variation, it could be concluded that many edible insects provide satisfactorily with energy and protein, meet amino acid requirements for humans, are high in MUFA and/or PUFA, and rich in several micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium, and zinc as well as riboflavin, pantothenic acid, biotin, and in some cases folic acid. Liabilities of entomophagy include the possible content of allergenic and toxic substances as well as antinutrients and the presence of pathogens. More data are required for a thorough assessment of the nutritional potential of edible insects and proper processing and decontamination methods have to be developed to ensure food safety.     

Why for feed and not for human consumption? The black soldier fly larvae

With the surge in consumption of insects, the search continues to find ways to increase the popularity of insect‐based products in the Western world. The black soldier fly larvae (BSFL), which is mainly utilized for animal feed, has great potential to provide a sustainable source of nutrients for human food. This review aims to discuss some of the key benefits and challenges of BSFL and their potential role as a food ingredient and/or product for human consumption. Few articles specifically discuss BSFL as a food source, therefore a comprehensive literature search strategy consisted of collecting and evaluating published data about BSFL as animal feed that could be relevant to its use in food. The hurdles that need to be overcome in order to introduce BSFL as a viable food option include safety concerns, technofunctional properties, nutritional aspects, consumer attitudes, and product applications for BSFL.     

花生蛋白的制备、功能性质及应用

花生营养丰富,是优良的蛋白质来源。目前花生蛋白在食品中应用的主要是其功能性质而不是营养价值。本文对花生蛋白的制备及其营养和在食品中的功能性质进行概述,并简要分析影响其功能性质的因素,介绍其在食品中的应用,为进一步研究花生蛋白的功能性质和扩大其应用提供参考。     

肉制品中硝基呋喃类药物残留的研究进展

硝基呋喃类药物是一类广谱性抗生素,在食用性动物疾病的预防与控制中具有广泛的应用。由于其可能具有基因诱变性,目前很多国家和地区已禁止使用这类药物,并规定在动物源性食品中硝基呋喃类残留物的检出限为不得检出。近年来,肉制品中硝基呋喃类药物及其代谢物残留的检测技术也得到迅速发展。本文综述硝基呋喃药物及其代谢物的特性和检测技术的...     

Edible mushrooms’ enrichment in food and feed: A mini review

Dietary fibres and high fibre-containing foods have been a huge attraction among researchers and nutraceutical industries due to their health-promoting benefits. From Greek and Roman times, edible mushrooms are considered the ‘elixir of life’ and are often stated as a new source of dietary fibre. Containing rich sources of essential amino acids and polysaccharides, mushrooms are viewed as an advantage over protein sources of both animal and plant origin. Additionally, the ability of mushrooms to grow under controlled conditions and attain high yield in a short span has made this added-value food of extreme interest. Nowadays, mushrooms and their by-products have been used to fortify various food products as well as for use in animal feed owing to their bioactive, therapeutic and nutritional value. Hence, this review intends to highlight the current knowledge on edible mushrooms and their waste for food and feed enrichment and nutritional purposes, along with their role in human and animal diet.     

动物血浆蛋白水解物功能及应用研究进展

动物血液是动物屠宰加工的主要副产物之一,蛋白质含量丰富、营养价值高,其中血浆蛋白作为重要的蛋白原料,可用于动物饲料和食品加工。研究表明,血浆蛋白经酶处理得到由小肽和氨基酸组成的水解物,更易被机体消化吸收,同时表现出抗氧化、抑制血管紧张素转化酶活性、减毒等功能特性,可作为潜在的营养补充剂、食品添加剂和营养保健品。本文对血浆蛋白水解物的酶解条件、特性以及应用进行综述,以期为动物血浆蛋白水解物的研究和应用提供参考。     

Eleocharis dulcis corm: phytochemicals,health benefits,processing and food products

Eleocharis dulcis, an aquatic plant belonging to Cyperaceae family, is indigenous to Asia, and also occurs in tropical Africa and Australia. The edible corm part of E. dulcis is a commonly consumed aquatic vegetable with a planting area of 44.46 × 10³ hm² in China. This work aims to explore the potential of E. dulcis corm for use as a new food source for sufficient nutrients and health benefits by reviewing its nutrients, phytochemicals, functions, processing and food products. Eleocharis dulcis corm contains starches, dietary fibers, non-starch polysaccharides, proteins, amino acids, phenolics, sterols, puchiin, saponins, minerals and vitamins. Among them, phenolics including flavonoids and quinones could be the major bioconstituents that largely contribute to antioxidant, anti-inflammatory, antibacterial, antitumor, hepatoprotective, neuroprotective and hypolipidemic functions. Peel wastes of E. dulcis corm tend to be enriched in phenolics to a much higher extent than the edible pulp. Fresh-cut E. dulcis corm can be consumed as a ready-to-eat food or processed into juice for beverage production, and anti-browning processing is a key to prolonging shelf life. Present food products of E. dulcis corm are centered on various fruit and vegetable beverages, and suffer from single categories and inadequate development. In brief, underutilized E. dulcis corm possesses great potential for use as a new food source for sufficient nutrients and health benefits. © 2021 Society of Chemical Industry.     

采用还原剂-甲酸法溶解制备羊毛角蛋白质溶液

为获得纤维溶解率高且蛋白质分子质量大的羊毛角蛋白质溶液,对溶解纤维的工艺方法进行研究和优化。在采用三羟基有机磷还原剂有效打开羊毛纤维分子内二硫键的基础上,重点研究了还原处理后羊毛纤维在甲酸溶液中的溶解状态。对纤维溶解率、角蛋白质溶液黏度和蛋白质分子质量分布等进行测试,获得还原剂-甲酸法溶解制备角蛋白质溶液的最优工艺,并分析了该角蛋白质溶液的稳定性能。结果表明:在角蛋白质溶液的最优制备工艺条件下,即预处理后的羊毛纤维质量为5 g,甲酸体积为100 mL,溶解温度为50 ℃,溶解时间为5 h时,羊毛纤维的溶解率为65%左右,角蛋白质的分子质量分布主要集中在40~50 ku、26 ku、14.4 ku处,且在常温环境下该羊毛角蛋白质溶液的稳定性较好。     

Safety of Novel Protein Sources (Insects,Microalgae, Seaweed,Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production

Novel protein sources (like insects, algae, duckweed, and rapeseed) are expected to enter the European feed and food market as replacers for animal‐derived proteins. However, food safety aspects of these novel protein sources are not well‐known. The aim of this article is to review the state of the art on the safety of major novel protein sources for feed and food production, in particular insects, algae (microalgae and seaweed), duckweed, and rapeseed. Potential hazards for these protein sources are described and EU legislative requirements as regard to food and feed safety are explained. Potential hazards may include a range of contaminants, like heavy metals, mycotoxins, pesticide residues, as well as pathogens. Some safety aspects of novel protein sources are intrinsic to the product, but many potential hazards can also be due to production methods and processing conditions. These aspects should be considered in advance during product development. European law is unclear on several issues regarding the use of novel protein sources in food and feed products. For food product applications, the most important question for food producers is whether or not the product is considered a novel food. One of the major unclarities for feed applications is whether or not products with insects are considered animal‐derived products or not. Due to the unclarities in European law, it is not always clear which Regulation and maximum levels for contaminants apply. For market introduction, European legislation should be adjusted and clarified.     

羊毛角蛋白的再生及利用

文章概述了羊毛角蛋白再利用的方法,从利用物质的分子形态来讲,主要有3类方式:一类是利用其最基本组成成分即氨基酸;第二类是利用其降解得到的多肽类物质;第三类是利用其溶解得到的角蛋白大分子.通过各种方式将羊毛角蛋白再生利用,变废为宝,不仅保护环境,而且可以生产新型材料,能广泛应用于食品、医药、纺织等工业领域.     

Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical,Enzymatic, and Physical Cross‐Linking

Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor‐made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein‐based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide–protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.     

可食性蛋白膜在食品包装中的应用研究进展

随着人们环保意识的增强和对食品的保藏品质和包装要求的提高,研发绿色天然的食品包装膜成为了焦点,其中无毒无害、环境友好的可食性蛋白膜已成为近几年的研究热点。本文概述了动物蛋白膜、植物蛋白膜、复合蛋白膜三种可食性蛋白膜的优缺点、制备方法和主要应用的食品领域,对近年来国内外有关可食性蛋白膜在食品包装中的应用研究的特点、作用和进展进行了梳理和总结,为后续可食性蛋白膜的应用研究和产业化发展提供了一定的参考。未来随着制备工艺的不断优化,可食性蛋白膜有望向着多功能、智能化的方向更好地发展。     

Canola proteins for human consumption: extraction, profile, and functional properties

Canola protein isolate has been suggested as an alternative to other proteins for human food use due to a balanced amino acid profile and potential functional properties such as emulsifying, foaming, and gelling abilities. This is, therefore, a review of the studies on the utilization of canola protein in human food, comprising the extraction processes for protein isolates and fractions, the molecular character of the extracted proteins, as well as their food functional properties. A majority of studies were based on proteins extracted from the meal using alkaline solution, presumably due to its high nitrogen yield, followed by those utilizing salt extraction combined with ultrafiltration. Characteristics of canola and its predecessor rapeseed protein fractions such as nitrogen yield, molecular weight profile, isoelectric point, solubility, and thermal properties have been reported and were found to be largely related to the extraction methods. However, very little research has been carried out on the hydrophobicity and structure profiles of the protein extracts that are highly relevant to a proper understanding of food functional properties. Alkaline extracts were generally not very suitable as functional ingredients and contradictory results about many of the measured properties of canola proteins, especially their emulsification tendencies, have also been documented. Further research into improved extraction methods is recommended, as is a more systematic approach to the measurement of desired food functional properties for valid comparison between studies.     

Modification of plant proteins by immobilized proteases

A potential application of plant proteins could be a replacement of animal proteins now in use in the food industry on the basis of certain specific functional properties plant proteins have. Modification of the chemical structure of selected plant proteins is needed to replace more expensive animal proteins as food ingredients that have specific functional characteristics. Structure modification may be achieved by physical, chemical, or microbiological methods, or by a combination of these. Immobilized enzyme techniques offer significant advantages for protein modification. Knowledge of the molecular properties of plant proteins is essential to understand the basis of protein functionality, to modify proteins so that they acquire desirable functional properties, and to predict potential applications of modified plant proteins. This paper reviews all the above mentioned aspects of plant protein chemistry and potential utilization.