Introduction Coupled techniques such as HPLC–HG–AAS,HPLC–ICP–MS,HPLC–HG–AFS are widely used for arsenic speciation analysis in biosamples,during which pretreatment method usually plays a significant role.This
We are facing the challenge of climate change and food insecurity for a growing population.The current mode of animal protein production via animal agriculture is resource-intensive and unsustainable.Therefore,there i...We are facing the challenge of climate change and food insecurity for a growing population.The current mode of animal protein production via animal agriculture is resource-intensive and unsustainable.Therefore,there is a need to find alternative sources of food protein that are environmentally sustainable.Plant-based proteins,specifically pulse-based proteins,provide a promising solution to the problem.This review aims to provide an overview and perspective on extraction,functionality,digestibility,sensory,and new food applications of pulse proteins.Two main methods,namely wet fractionation and dry fractionation are used to extract pulse-based proteins.As compared to dry fractionation,wet fractionation yields high purity protein,but the process alters the structure and function of the proteins.Various biochemical and physical techniques can be used to assist wet extraction process to increase protein yield and/or reduce extraction time.The main techno-functional properties of plant-based proteins determining their practical applicability are solubility,water/oil holding capacity(WHC/OHC),gelation,emulsification,foaming,and rheological properties.Nutritionally,pulse proteins are deficient in one or more essential amino acids.Strategies to overcome the deficiency are discussed.Volatile and non-volatile compounds inherent to pulses or developed during processing are mostly responsible for the off flavors in the extracted protein.Approaches to improve the pulse protein flavor and remove or modify off-flavors are discussed.Pulse-based protein ingredients have applications in bakery products,pasta,meat analogues,dairy alternatives,and beverages.Beyond these applications,there is a need to explore novel applications of pulse proteins in infant and children’s formula,beverages,breakfast cereals,flavor development,and extruded snack products,develop new applications such as personalized and precision nutrition and bioactive peptides,and employ innovative technologies such as 3D printing,extrusion,and artificial intelligence for pulse protein research.This review presents the current status,limitations,and future perspectives for developing pulse protein ingredients as future foods.This review aims to foster thinking and generate novel ideas for future research.展开更多
基金Financial supports from the State Key Program of National Natural Science of China (Grant 20836009)the Key Pillar Program of Tianjin Municipal Science and Technology (Grant 11ZCKGX02800)+2 种基金the Specialized Research Fund for the Doctoral Program of Chinese Higher Education (Grant 20101208110003)the Tianjin Key Laboratory of Marine Resources and Chemistry in TUST (Grants 201303)the Natural Science Fund of TUST (Grants 20130112)
文摘Introduction Coupled techniques such as HPLC–HG–AAS,HPLC–ICP–MS,HPLC–HG–AFS are widely used for arsenic speciation analysis in biosamples,during which pretreatment method usually plays a significant role.This
基金the USDA Pulse Crop Health Initiative projects(0439205 and 0439200)the USDA National Institute of Food and Agriculture Hatch project(7003330).
文摘We are facing the challenge of climate change and food insecurity for a growing population.The current mode of animal protein production via animal agriculture is resource-intensive and unsustainable.Therefore,there is a need to find alternative sources of food protein that are environmentally sustainable.Plant-based proteins,specifically pulse-based proteins,provide a promising solution to the problem.This review aims to provide an overview and perspective on extraction,functionality,digestibility,sensory,and new food applications of pulse proteins.Two main methods,namely wet fractionation and dry fractionation are used to extract pulse-based proteins.As compared to dry fractionation,wet fractionation yields high purity protein,but the process alters the structure and function of the proteins.Various biochemical and physical techniques can be used to assist wet extraction process to increase protein yield and/or reduce extraction time.The main techno-functional properties of plant-based proteins determining their practical applicability are solubility,water/oil holding capacity(WHC/OHC),gelation,emulsification,foaming,and rheological properties.Nutritionally,pulse proteins are deficient in one or more essential amino acids.Strategies to overcome the deficiency are discussed.Volatile and non-volatile compounds inherent to pulses or developed during processing are mostly responsible for the off flavors in the extracted protein.Approaches to improve the pulse protein flavor and remove or modify off-flavors are discussed.Pulse-based protein ingredients have applications in bakery products,pasta,meat analogues,dairy alternatives,and beverages.Beyond these applications,there is a need to explore novel applications of pulse proteins in infant and children’s formula,beverages,breakfast cereals,flavor development,and extruded snack products,develop new applications such as personalized and precision nutrition and bioactive peptides,and employ innovative technologies such as 3D printing,extrusion,and artificial intelligence for pulse protein research.This review presents the current status,limitations,and future perspectives for developing pulse protein ingredients as future foods.This review aims to foster thinking and generate novel ideas for future research.