Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations
Аутори
Šekuljica, NatašaMijalković, Jelena
Jakovetić Tanasković, Sonja
Korićanac, Marija
Gazikalović, Ivana
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Incorporation of alternative plant protein concentrates or isolates into cereal-based matrices can lead to the production of nutritionally improved products such as bread with high protein content and an improved essential amino acid profile, especially lysine. Green leaves, as the richest protein source containing soluble – white and insoluble – green proteins, seem to be an attractive and sustainable source for obtaining alternative proteins in line with the concept of green biorefinery, compared to the cultivation of soybeans for protein production. Thus, the overall objective of this study was to evaluate the quality of white and green proteins from various leaf sources for inclusion in a library of alternative proteins and for use in the development of plant protein-based products.
A food-grade, sustainable three-step process was used to produce the protein concentrate from the pumpkin and spinach leaves, including mechanical pressing of the leaves with screw presses, thermal coa...gulation, and acid precipitation. The functional properties of the white and green protein concentrates, such as solubility, emulsifying activity/stability, and water/oil holding capacity, were investigated. The rheological behaviour of wheat flour enriched with leaf protein was studied using the Mixolab Chopin. The functional properties of the leaf protein concentrates, as well as, the rheological properties of the leaf protein-enriched flour were compared with a soy protein concentrate that served as a reference.
The leaf protein concentrates showed comparable or better functional properties than the currently used soy protein concentrates. The changes in the rheological behaviour were observed in terms of water absorption, development and stability time, mechanical resistance during mixing, and behaviour of the protein-enriched flour during heating. This study has shown that leaf protein has the potential for the production of leaf protein-rich baked goods.
Кључне речи:
Pumpkin leaves / spinach leaves / white and green leaf protein / functional properties / rheological properties of protein-enriched flour / MixolabTMИзвор:
Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia, 2023, 148-Издавач:
- Skopje : Society of chemists and technologists of Macedonia
Финансирање / пројекти:
- MultiPromis - Multifunctional leaf protein and assembled nanocarrier structures delivered by enzyme technology (RS-ScienceFundRS-Ideje-7751519)
Колекције
Институција/група
Inovacioni centarTY - CONF AU - Šekuljica, Nataša AU - Mijalković, Jelena AU - Jakovetić Tanasković, Sonja AU - Korićanac, Marija AU - Gazikalović, Ivana AU - Knežević-Jugović, Zorica PY - 2023 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7020 AB - Incorporation of alternative plant protein concentrates or isolates into cereal-based matrices can lead to the production of nutritionally improved products such as bread with high protein content and an improved essential amino acid profile, especially lysine. Green leaves, as the richest protein source containing soluble – white and insoluble – green proteins, seem to be an attractive and sustainable source for obtaining alternative proteins in line with the concept of green biorefinery, compared to the cultivation of soybeans for protein production. Thus, the overall objective of this study was to evaluate the quality of white and green proteins from various leaf sources for inclusion in a library of alternative proteins and for use in the development of plant protein-based products. A food-grade, sustainable three-step process was used to produce the protein concentrate from the pumpkin and spinach leaves, including mechanical pressing of the leaves with screw presses, thermal coagulation, and acid precipitation. The functional properties of the white and green protein concentrates, such as solubility, emulsifying activity/stability, and water/oil holding capacity, were investigated. The rheological behaviour of wheat flour enriched with leaf protein was studied using the Mixolab Chopin. The functional properties of the leaf protein concentrates, as well as, the rheological properties of the leaf protein-enriched flour were compared with a soy protein concentrate that served as a reference. The leaf protein concentrates showed comparable or better functional properties than the currently used soy protein concentrates. The changes in the rheological behaviour were observed in terms of water absorption, development and stability time, mechanical resistance during mixing, and behaviour of the protein-enriched flour during heating. This study has shown that leaf protein has the potential for the production of leaf protein-rich baked goods. PB - Skopje : Society of chemists and technologists of Macedonia C3 - Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia T1 - Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations SP - 148 UR - https://hdl.handle.net/21.15107/rcub_technorep_7020 ER -
@conference{ author = "Šekuljica, Nataša and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Korićanac, Marija and Gazikalović, Ivana and Knežević-Jugović, Zorica", year = "2023", abstract = "Incorporation of alternative plant protein concentrates or isolates into cereal-based matrices can lead to the production of nutritionally improved products such as bread with high protein content and an improved essential amino acid profile, especially lysine. Green leaves, as the richest protein source containing soluble – white and insoluble – green proteins, seem to be an attractive and sustainable source for obtaining alternative proteins in line with the concept of green biorefinery, compared to the cultivation of soybeans for protein production. Thus, the overall objective of this study was to evaluate the quality of white and green proteins from various leaf sources for inclusion in a library of alternative proteins and for use in the development of plant protein-based products. A food-grade, sustainable three-step process was used to produce the protein concentrate from the pumpkin and spinach leaves, including mechanical pressing of the leaves with screw presses, thermal coagulation, and acid precipitation. The functional properties of the white and green protein concentrates, such as solubility, emulsifying activity/stability, and water/oil holding capacity, were investigated. The rheological behaviour of wheat flour enriched with leaf protein was studied using the Mixolab Chopin. The functional properties of the leaf protein concentrates, as well as, the rheological properties of the leaf protein-enriched flour were compared with a soy protein concentrate that served as a reference. The leaf protein concentrates showed comparable or better functional properties than the currently used soy protein concentrates. The changes in the rheological behaviour were observed in terms of water absorption, development and stability time, mechanical resistance during mixing, and behaviour of the protein-enriched flour during heating. This study has shown that leaf protein has the potential for the production of leaf protein-rich baked goods.", publisher = "Skopje : Society of chemists and technologists of Macedonia", journal = "Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia", title = "Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations", pages = "148", url = "https://hdl.handle.net/21.15107/rcub_technorep_7020" }
Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Korićanac, M., Gazikalović, I.,& Knežević-Jugović, Z.. (2023). Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia Skopje : Society of chemists and technologists of Macedonia., 148. https://hdl.handle.net/21.15107/rcub_technorep_7020
Šekuljica N, Mijalković J, Jakovetić Tanasković S, Korićanac M, Gazikalović I, Knežević-Jugović Z. Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations. in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia. 2023;:148. https://hdl.handle.net/21.15107/rcub_technorep_7020 .
Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Korićanac, Marija, Gazikalović, Ivana, Knežević-Jugović, Zorica, "Testing The Quality of White and Green Leaf Proteins Using Mixolabtm for Applications in Bakery Products Formulations" in Book of abstracts / 26th Congress of SCTM with international participation 20–23 September 2023 Metropol Lake Resort Ohrid, R. Macedonia (2023):148, https://hdl.handle.net/21.15107/rcub_technorep_7020 .