Recent advances in the modification of underutilized pseudocereal proteins for improving their functionality: A practical, comprehensive and up-to-date review
Abstract
Pseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future.
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Intermolecular β-sheet enrichment is the structural state most consistent with irreversible aggregation, particle formation, and β-rich network development under harsh processing.
“Mechanistically, this distinction plays an important role because intermolecular β -sheet enrichment is the structural state most consistent with irreversible aggregation, particle formation, and β -rich ( β -sheet plus β -turn) network development under harsh process ing”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Mir et al., 2024
Reported protein contents, Osborne-type fractions, SDS-PAGE profiles, SEC/HPSEC distributions, DLS particle size, ζ-potential, FTIR/CD spectra, and fluorescence responses are all sensitive to extraction pH, solvent system, ionic strength, defatting, dilution, filtration, drying, and residual co-components.
“Reported protein contents, Osborne-type fractions, SDS-PAGE profiles, SEC/H PSEC distributions, DLS particle size, ζ -potential, FTIR/CD spectra, and fluorescence responses are all sensitive to extraction pH, solvent system, ionic strength, defatting, dilution, filtration, drying, and residual co-components”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Mir et al., 2024
Processing does not simply improve functionality, but can shift the dominant stabilization regime between molecular adsorption and particle/network mechanics, depending on the extent of unfolding, aggregation, and reassembly.
“Overall, processing does not simply improve functionality, but can shift the dominant stabilization regime between molecular adsorption and par ticle/network mechanics, depending on the extent of unfolding, aggre gation, and reassembly”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Mir et al., 2024
Cites
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688 · see citing works
Cotabarren, J., Rosso, A. M., Tellechea, M., García-Pardo, J., Rivera, J. L., Obregón, W. D., & Parisi, M. G. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.09.061 · Cited by 155 · see citing works
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Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Mir, N. A., Yousuf, B., & Gani, A.
- Affiliations
- Department of Food Science and Technology, University of Kashmir, Jammu and Kashmir, India
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2023-11-09
- Volume
- 40
- Issue
- 9
- Pages
- 2844-2872
- ISSN
- 8755-9129
- 1525-6103
- Cited by
- 4
- References
- 2
- Language
- en
- Funders
- Science and Engineering Research Board (File No. PDF/2021/002202)
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