Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
نویسندگان
چکیده
The transition from animal- to plant-derived dietary proteins is of global importance. Plant are normally processed into extracts, and due the type process, globulin class mainly extracted. Such extractions have several waste streams, containing another protein class: albumins. Here, we show that plant albumins good functionality. We compared interfacial foaming properties globulins mung bean, Bambara groundnut yellow pea. were good, similar or even superior those whey egg white proteins, while globulin-based foams showed low stability. Albumins form strong cohesive layers around air bubbles. Globulins unable create such layers, their aggregated structures. Additionally, provide a mild extraction method, allowing co-extraction albumin globulin. This mixture able foam with half-life times up 450 min. Though currently underutilized, can substitute animal especially in applications, where they outcompete globulins. Their utilization could be an important contribution food transition. • Globulin generates stream, three sources compared. formed weak films, leading poor Albumin-stabilized similarly stable as protein-stabilized ones. Co-extraction also result ingredient.
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ژورنال
عنوان ژورنال: Food structure
سال: 2022
ISSN: ['1046-705X']
DOI: https://doi.org/10.1016/j.foostr.2022.100254