Journal of the American Oil Chemists Society最新文献

As the consumer demand for plant proteins continues to grow, the food industry is seeking novel and sustainable protein sources to incorporate in various food products. Pennycress (Thlaspi arvense), a sustainable cover crop, produces oilseeds high in protein, warranting investigation. Accordingly, protein extraction from pennycress was evaluated under various extraction conditions, using alkaline extraction and salt solubilization coupled with ultrafiltration. Given the superior color and functionality of the salt extracted pennycress protein isolate (PcPI), its production was scaled-up about two hundred folds in a pilot plant. Furthermore, a new pennycress accession bred to have zero erucic acid (0EA) was evaluated to determine the impact of seed variety on protein characteristics. Structural and functional characterization was performed on PcPI and compared to native (nSPI) and commercial (cSPI) soy protein isolates. Salt extracted PcPI had comparable gel strength to cSPI, three times higher solubility under acidic conditions, and ~1.5 times better emulsification capacity. PcPI extracted from 0EA was mildly different in structure and functionality from that extracted from wildtype pennycress, with the slight variation attributed to genetic variance. Finally, the protein digestibility-corrected amino acid score (PDCAAS) of the salt extracted PcPI, calculated in vivo (0.72) and in vitro (0.87), was superior or comparable to other plant protein sources. This research provided, for the first time, a comprehensive evaluation of different protein extraction protocols to produce a functional PcPI that can compete with soy protein for various food applications, such as acidic beverages, meat and dairy products, and emulsified systems.

This study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids, which are unsaturated fatty acids, are quite high in the oils of all safflower varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was β-sitosterol and the amount of sterols decreased towards full maturity. It was determined that α-tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity.

Traditionally, commercial soybean breeding has focused on increasing seed yield by crossing elite cultivars and limiting the genetic diversity within commercial germplasm. Wild and ancestral soybean genotypes have higher seed protein concentrations than commercial ones. Different seed protein concentrations and compositions result in diverse functional properties of soybean meal, in particular solubility is important for beverages and protein isolates production. The objectives of our study were (i) to characterize seed protein concentration and composition in genotypes from different soybean domestication periods (types) and (ii) to evaluate the protein concentration and solubility profiles of the defatted meals obtained from these genotypes. Variation within seed and meal protein concentration, composition, and solubility was evident along the domestication process. Wild relative (G. soja) and Elite genotypes had the maximum and minimum seed protein concentrations, respectively (42.9 and 36.3 g 100 g⁻¹). Soybean meal protein concentrations were 55.1, 47.7, 48.4 and 44.1 g 100 g⁻¹ for Wild relative (G. soja), Asian landraces, North American (Nam) ancestors and Elite, respectively. Ample genotypic variation was observed for β-conglycinin components, such as for β, α, and α′ subunits and for total glycinin and its components. Asian landraces had the highest protein solubility. Wild and ancestral germplasm are a reservoir of useful traits to improve soybean seed quality. This study opens the gates to the introduction of ancestral germplasm to breeding programs focused on protein quality and functionality.

Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX-acetone (1:1, vol/vol) and DCM-acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co-solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2-undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non-polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.

Understanding the molecular-level mechanisms of vegetable oil extraction and degumming remains limited. This study aimed to investigate these processes using molecular dynamics (MD), with a focus on the challenges associated with replacing n-hexane with ethanol. MD simulations with a coarse-grained force field (Martini 3) were conducted to examine the behavior of phospholipid mono/bilayers with and without triacylglycerol in various solvents, including water, absolute and aqueous ethanol (with 0%–10% water content by weight), and n-hexane. Trilinolein and phospholipids with 16–18 carbon tails and 0–2 unsaturations were considered. The degree of unsaturation and tail size of phospholipids did not significantly affect bilayer formation in water. However, they influenced bilayer organization, as measured by the order parameter, bilayer thickness, and area. The phospholipid bilayer, composed of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), exhibited a well-defined structure in water, partial disruption in ethanol, and complete disruption in n-hexane. The presence of triacylglycerol had no effect on phospholipid monolayers in water but increased lipid disorder in ethanol. Minor amounts of water in ethanol did not significantly alter the behavior of the lipid layers. MD simulations, combined with artificial intelligence, identified and quantified the formation of micelles during the degumming process, both in conjunction with n-hexane extraction and independently as a function of water concentration. The volume and number of micelles were strongly influenced by the water content. Molecular dynamics in food engineering is relatively limited and scarce because of the complex nature of the systems. However, this study successfully demonstrates its applicability in this context.

Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso-solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co-crystallization and polymorphic transitions of co-existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

Implications of excess phosphorus (P) in waste streams obtained from soy-based protein preparation processes on the environment and their potential utilization as P-source are two significant understudied areas. Soybean-based protein ingredients for food products retain comparatively enhanced functional properties and are cheaper than other plant-based proteins. Soybean protein can be extracted and utilized as a food ingredient primarily by preparing soy protein concentrates (SPC) and soy protein isolates (SPI) from soybean meal/defatted soy flour (DSF). In a typical soybean processing facility, along with the soy products and soy-protein preparations, the recovery of phosphorus as a coproduct will enhance the economic feasibility of the overall process as the recovered P can be used as fertilizer. In this study, the SPC and SPI were prepared from the DSF following widely used conventional protocols and P flow in these processes was tracked. In SPC production, ~59% of the total P was retained with SPC and ~34% was in the aqueous waste streams. For SPI process ~24% of total P was retained with SPI and ~59% went in the waste solid residue (~40%) and aqueous streams (~19%). About 80%–89% P removal from the waste aqueous streams was achieved by Ca-phytate precipitation. This work demonstrated that in the process of SPC and SPI preparation the phosphorus from the waste aqueous streams can be precipitated out to avoid subsequent eutrophication and the waste solid residue with ~40% P can be reused as a P-fertilizer as other applications of this residue are unspecified.