Comparative evaluation of milk proteins and oil-seed-cake-derived proteins extracted by chemical and biological methods for obesity management.

BACKGROUND: In light of the exponential rise in global population, there is a critical requirement to reduce food waste on a global scale. According to studies, agricultural wastes such as oil-seed cakes offer great nutritional value. Acid precipitation (A) and alkaline extraction methods (traditional methods) were used to extract protein from oil-seed cakes; however, both procedures are linked to decreased protein quality and quantity, which prompted the development of a novel strategy known as the biological/microbial/probiotic (B) method. Therefore, the present study aimed to highlight the optimal way of protein extraction from oil-seed cakes and the effect of extraction methods on protein efficacy against obesity. The outcomes were also compared with milk proteins. RESULTS: In vitro study provided evidence that proteins from both sources (plant and milk) suppressed adipogenesis and stimulated adipolysis in 3T3L-1 cells. For the in vivo study, mice were fed with different protein extracts: soya protein preparation (SPP), ground protein preparation (GPP), whey protein (WP) and casein protein (CP) containing 40% of their calories as fat. Body weight decreased significantly in all the rats except CP-fed rats. Body mass index, atherogenic index, plasma triglyceride and very-low-density lipoprotein cholesterol level decreased significantly in all the groups in comparison to the model group (high-fat-diet group), but the decrease was more pronounced in plant proteins than milk proteins. In hepatocytes, the expression of fasting-induced adipose factor, carnitine palmitoyltransferase I and peroxisome proliferator-activated receptor α genes was increased significantly in SPP-fed groups. Adiponectin gene expression was upregulated significantly in visceral fat tissue in groups fed SPP-B, GPP-A and CP, whereas leptin gene was downregulated significantly in all groups except SPP-A. CONCLUSION: This study demonstrates that SPP-B showed the most effective anti-obesity property, followed by WP. Additionally, we found that the biological precipitation approach produced better outcomes for plant proteins isolated from oil-seed cakes than the acid precipitation method. © 2023 Society of Chemical Industry.

Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein.

De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110-120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11.00, extraction duration 52 min, and extraction temperature 58 °C resulting in an extraction efficiency, yield, and purity of 54.0, 7.23, and 78.70%, respectively. The LTDRB showed a positive impact on the color, solubility, foaming capacity and stability of protein whereas the absorption and emulsification properties were better for HTDRB protein. Significant decrease in enthalpy (ΔH) for denaturation was observed for LTDRB protein as compared to HTDRB protein. Scanning electron microscopy analysis revealed that HTDRB protein was more compact than LTDRB protein. LTDRB protein had smaller particle size distribution than HTDRB. Study suggested that low temperature desolventization can result in higher protein extraction with better physico-chemical, structural, and functional properties of protein obtained from DRB.

Microwave assisted disinfestation of green gram (Vigna radiata L.) infested with pulse beetle, Callasobruchus maculatus (F.).

Pulse beetle (Callasobruchus maculatus) is a common infestation during storage of legumes in India, and presently being managed by chemical fumigation. In the present investigation, a non-chemical method based on dielectric heating by microwaves (900 W, 2450 MHz) was studied for disinfestation of green gram at different grain layer thickness (5, 10, 15 and 20 mm) and exposure durations (0-60 s). The susceptibility (LT95) of different stages was in the order of egg (31.668 s) > grub (40.388 s) > pupa (44.176 s) > adult (49.018 s). The adult was tolerant up to 50 s (R2-0.799, P < 0.01) to microwave exposure duration without green gram, and up to 30 s (R2-0.804, P < 0.01) with green gram. Hundred percent mortality was observed at 10 mm (30 s, R2-0.969, P < 0.01) and 15 mm (30 s, R2-0.972, P < 0.01) grain layer thickness without significantly affecting grain quality. Cooking time and germination did not vary significantly up to 30 s of exposure, thereafter, reduced significantly. However, water uptake did not vary significantly up to 60 s of exposure. The microwave radiations are found effective for disinfestations of green gram without significantly affecting the grain quality.

Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques.

Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.

Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility.

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly (p ≤ 0.05) lower in hydrolyzed samples than un-treated samples. Fourier transform infrared spectroscopy (FTIR) spectrum of hydrolyzed samples displayed intense absorbance peaks in the wavelength ranging from 1500 to 2600 cm-1. Peanut protein concentrates hydrolyzed by CPE from R. oligosporus showed higher surface hydrophobicity (564.18). Total sulfhydryl content was found lower in all the hydrolyzed samples whereas, reverse trend was observed for exposed sulfhydryl content. The structural changes simultaneously affected the functional and IVPD attributes of hydrolyzed PPCs. In comparison to the PPCs hydrolysed using crude extracts from T. reesei and R. oligosporus, PPCs hydrolysed by A, oryzae showed higher solubility, water and oil binding capacity, foaming capacity and foam stability. Higher IVPD values of 86.70% was also found in PPCs hydrolyzed with CPE of A. oryzae. The study established that CPE hydrolysis of PPCs has potential for scale-up studies and may serve as a cost effective alternative to protein hydrolysis with pure enzymes.

Pearl millet based pasta: optimization of extrusion process through response surface methodology.

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90 °C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g-1), SC (≥ 3.14 ml g-1), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).

Status of pulse milling processes and technologies: A review.

Pulses are essential component of the human diet in the underdeveloped and the developing countries. Pulse milling mainly focuses on complete removal of the hull with minimum generation of powder, broken, and in certain cases dehulled split formation. Physical and mechanical properties of different pulses are described and their role in dehulling is discussed in this review. The review discusses nature of gums that binds hull and cotyledons together and their effect on milling characteristics. Pitting operation is performed for all pulses prior to the pretreatment for better dehulling. Various pretreatment processes (soaking, edible oils, chemicals, enzymes, hydrothermal) developed to loosen the bond are examined for their dehulling efficacy from commercial application viewpoint. Dependence of dehulling characteristics of different pulses on size, shape, variety, grain hardness, and moisture content are discussed. Most of the machines developed for pulses dehulling in India are abrasion based emery-cylinder concave system. The studies done for optimization of different pretreatment process conditions are also reviewed. The losses taking place in the form of broken and powder during pulse milling are described. Methods for performance evaluation of the pulse dehulling system are reviewed and expressions are suggested for proper evaluation. This review gives complete overview of the processes and technological status of pulse milling in present context.

Optimization of process variables for instant preparation of neyyappam like product and extension of shelf-life.

Neyyappam is a very popular traditional sweet of Kerala and Tamilnadu. It is prepared from soaked rice (10-12 h) and had limited shelf-life. Response surface methodology was adopted to optimize, the levels of variables i.e. jaggery, baking powder and holding time based on quantity of rice with selected responses i.e. hardness, bulk density and overall acceptability. All the three variables i.e. jaggery, baking powder and holding time had negative effect (p ≤ 0.05) on hardness at linear level. Bulk density was also negatively affected (p ≤ 0.05) by jaggery and baking powder. However, the overall acceptability was positively affected (p ≤ 0.05) by jaggery and baking powder. It was recommended to use jaggery 90 g/100 g rice flour, baking powder 1.5 g/100 g rice flour and holding time of 13.0 min. Optimized samples were packed in polyethylene pouches, heat treated in a cabinet dryer at 90°C for 2 h, stored under ambient temperature conditions along with control and monitored for peroxide value, free fatty acids and thiobarbutyric acid values as well as microbiological, sensory and textural changes. It was observed that control samples had visible yeast and mould growth at 3rd day, while the treated ones remained highly acceptable up to 30 days with respect to chemical, textural, sensory and microbiological changes.

Effect of pressure blanching on sensory and proximate composition of peanut milk.

Small scale process for the production of peanut milk was developed from M-522 variety of peanut. Three treatments i.e. traditional, 1% NaHCO3 soaking and pressure blanching (at 121 °C, 15 psi for 2, 3 and 5 mins) were given for the preparation of peanut milk. The milks so obtained were analyzed for chemical composition and also subjected to organoleptic evaluation using nine point hedonic scale by semi trained panel of judges. Peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found most acceptable method. The proximate composition of the most acceptable peanut milk prepared by pressure blanching (at 121 °C, 15 psi for 3 min) was found to be moisture 88.22%, ash 0.16%, fat 1.65%, protein 3.27%, total solids 11.78%. Based on the results it was concluded that the pressure blanching was found most acceptable method for the preparation of peanut milk beverage although it had the negative effect on the protein and total solid extraction.

Fibres as an additive for oil reduction in deep fat fried poori.

Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat bran and oat bran) at five levels (wheat bran, 3-9 g/100 g wheat flour and oat bran 6-12 g/100 g wheat flour) was used to optimize the bran level. Results showed that oat bran had significant (p ≤ 0.05) positive effect on moisture retention and negative effect on oil absorption, while wheat bran had reverse effect. Based on compromise optimization, it was recommended to incorporate 3.0 g wheat bran and 11.0 g oat bran (per 100 g wheat flour) for making fibre rich (4.2% total dietary fibre, 1.3% soluble dietary fibre) poori with lower oil content (20% less as control) and optimum acceptability (88.6).