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Effects of Processing Technology on Protein Separation, Quality and Functional...
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Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 August 2024) | Viewed by 6860

Special Issue Editors

Prof. Dr. Zhongjiang Wang

E-Mail Website
Guest Editor
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: egetable protein; structural characterization; emulsifying activity; interfacial activity; gel property; physical field regulation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Hui Zhang

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: food oil; food protein; packaging material for food; functional health product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Proteins are often involved in food product design as functional ingredients and food components. The properties of proteins often depend on the structure‒function paradigm, which states that the polypeptide chain of proteins needs to fold into a stable three-dimensional (3D) structure, which is a prerequisite of the functioning of the protein. In the process of food processing and protein modification or extraction, however, more or less structural changes will be caused, thereby affecting the protein quality and function. The targeted design of processing strategies to modify protein structures and optimize protein functional properties is an effective way to improve food quality. While many physical and chemical strategies have been developed in recent years to improve the functional properties of food proteins, the potential mechanisms require further investigation and their industrial potential needs to be evaluated. Therefore, this Special Issue of Foods, entitled “Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics”, invites works (original research papers or reviews) on the current state of knowledge of the subject. Specifically, this Special Issue should include, but is not limited to, the following points:

  • Separation, identification, and characterization of food proteins;
  • Novel physical or chemical processing strategies to modify food protein structure and function;
  • Innovative technology, modification methods to improve food protein quality, and functional characteristics;
  • Innovative design of protein-based food systems.

Dr. Zhongjiang Wang
Prof. Dr. Hui Zhang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food protein
  • food processing
  • protein function
  • protein separation
  • protein structural characterization
  • protein-based food systems
  • food protein ingredients

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Published Papers (4 papers)

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Editorial

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4 pages, 162 KiB  
Editorial
Effects of Processing Technology on Protein Separation, Quality, and Functional Characteristics
by Zhongjiang Wang and Fuwei Sun
Foods 2023, 12(20), 3841; https://doi.org/10.3390/foods12203841 - 20 Oct 2023
Cited by 2 | Viewed by 1905
Abstract
Proteins provide the material foundation of all life activities and play an important role in the physiological and biochemical metabolism of the human body [...] Full article
(This article belongs to the Special Issue Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics)

Research

Jump to: Editorial

13 pages, 758 KiB  
Article
Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli (Brassica olearacea L. var. Italica Plenck), Carrots (Daucus carota subsp. Sativus), and Red Peppers (Capsicum annuum L. cv. Kapya)
by Gönül Çavuşoğlu Kaplan and Ebru Fıratlıgil
Foods 2024, 13(21), 3459; https://doi.org/10.3390/foods13213459 - 29 Oct 2024
Viewed by 1080
Abstract
Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron systems. This study compared [...] Read more.
Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron systems. This study compared the effects of solid-state microwave cooking on the quality of broccoli, red peppers, and carrots with those of traditional microwave and conventional cooking. The traditional microwave cooking used in this study operated at 2450 MHz, while the solid-state system functioned between 902 and 928 MHz. Weight loss was highest for conventional cooking, reaching a maximum of 34%, whereas microwave cooking resulted in a maximum of 11.65% and solid-state microwave cooking in 17.04%. The total phenolic content obtained through conventional cooking ranged between 61.58 and 116.51 mg GAE (gallic acid equivalents)/100 g dry basis, while microwave cooking resulted in a range of 88.04–110.92 mg, and solid-state microwave cooking achieved values between 76.14 and 122.91 mg. Furthermore, reductions in chlorophyll content were observed to be 68.2%, 25.6%, and 35.7% for conventional, microwave, and solid-state microwave cooking, respectively. Lycopene content after conventional cooking decreased to 224.73 mg/100 g dry basis, compared to 289.55 mg after microwave cooking and 242.94 mg after solid-state microwave cooking. β-carotene content showed a decrease of 14.5% in conventional cooking, while both microwave methods showed an increase of 14.7%. These results suggest that solid-state microwave cooking may have promising positive effects on food quality. Full article
(This article belongs to the Special Issue Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics)
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15 pages, 3967 KiB  
Article
Effects of Different Soybean and Coconut Oil Additions on the Physicochemical and Sensory Properties of Soy Protein–Wheat Protein Mixture Subjected to High-Moisture Extrusion
by Wentao Zhang, Bowen Hui, Xuejie Li, Zengwang Guo, Jian Ma and Jian Li
Foods 2024, 13(14), 2263; https://doi.org/10.3390/foods13142263 - 18 Jul 2024
Cited by 4 | Viewed by 1604
Abstract
A protein mixture was prepared using a blend of soybean protein isolate, soybean protein concentrate, and wheat protein through high-moisture extrusion. This study investigated the effects of soybean oil/coconut oil additions (2%, 5%, and 8%) on the physiochemical properties of a soy protein–wheat [...] Read more.
A protein mixture was prepared using a blend of soybean protein isolate, soybean protein concentrate, and wheat protein through high-moisture extrusion. This study investigated the effects of soybean oil/coconut oil additions (2%, 5%, and 8%) on the physiochemical properties of a soy protein–wheat protein mixture subjected to high-moisture extrusion. The protein extrudates underwent assessment for textural properties, fiber degree, sensory evaluation, microstructure, protein solubility, and protein secondary structure. The findings indicated that plant oils significantly reduced the hardness, springiness, and chewiness of the extrudates, and 5% plant oil significantly increased the fiber degree of the extrudates. In addition, the highest fiber degree and sensory evaluation score were achieved with 5% coconut oil. Observation of the macro- and microstructure indicated that the presence of unsaturated fatty acids in soybean oil did not benefit the improvement of the fibrous structure of protein extrudates during high-moisture extrusion processing. SDS-PAGE and FTIR results revealed that coconut oil, rich in saturated fatty acids, caused the clustering of medium- and low-molecular-weight subunits in texturized protein. Additionally, coconut oil elevated the ratio of 11S protein subunits containing sulfur-based amino acids and facilitated a shift from β-turn to β-sheet. The inclusion of plant oils increased the development of hydrogen and disulfide bonds, resulting in a denser, fibrous structure. DSC demonstrated that plant oils reduced the thermal stability of the texturized proteins but enhanced the order of protein structure. Full article
(This article belongs to the Special Issue Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics)
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19 pages, 3678 KiB  
Article
Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis
by Shuanghe Ren, Yahui Du, Jiayu Zhang, Kuangyu Zhao, Zengwang Guo and Zhongjiang Wang
Foods 2024, 13(12), 1800; https://doi.org/10.3390/foods13121800 - 7 Jun 2024
Cited by 1 | Viewed by 1665
Abstract
The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein [...] Read more.
The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field. Full article
(This article belongs to the Special Issue Effects of Processing Technology on Protein Separation, Quality and Functional Characteristics)
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