A5030571083- Proteins in Food Systems
- Food composition and properties
- Agricultural pest management studies
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Pickering emulsions and particle stabilization
- Microencapsulation and Drying Processes
- African Botany and Ecology Studies
- Phytase and its Applications
- Botanical Research and Applications
- Seed and Plant Biochemistry
Wageningen University & Research
2019-2022
Cape Peninsula University of Technology
2015
The transition from animal- to plant-derived dietary proteins is of global importance. Plant are normally processed into extracts, and due the type process, globulin class mainly extracted. Such extractions have several waste streams, containing another protein class: albumins. Here, we show that plant albumins good functionality. We compared interfacial foaming properties globulins mung bean, Bambara groundnut yellow pea. were good, similar or even superior those whey egg white proteins,...
Bambara groundnut (BGN) is a novel plant protein source, which has not received much attention in terms of the structure-function relation its proteins foaming and emulsifying properties. In this study, these functional properties were evaluated for two BGN concentrates that have been extracted using different extraction methods. The first method based on conventional “extensive” purification, includes pre-processing (dehulling, defatting milling), centrifugation steps isoelectric point...
Abstract Bambara groundnut (BGN) is a widely cultivated legume with rich nutritional profile, yet despite its many benefits it still remains underutilized. To highlight potential value, 4 BGN varieties—brown, red, black eye, and brown eye were subjected to sequential enzymatic treatments followed by centrifugation obtain the insoluble dietary fiber (IDF) fraction. The IDFs vacuum‐dried evaluated for color, hydration properties, fat absorption, polyphenolic compounds, neutral sugars, uronic...
Pre-processing treatments are generally employed to circumvent negating effects, such as the hard-to-cook and hard-to-mill properties, associated with legume seeds. Several studies have investigated effects of soaking roasting on macroscopic qualities Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] seeds, yet knowledge is lacking these microstructural molecular properties seeds resulting fractions (i.e. flour protein isolates). Size-exclusion chromatography coupled light scattering...
Plant proteins, and specifically those from legume crops, are increasingly recognised as sustainable functional food ingredients. In this study, we expand on the knowledge of Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] by characterising composition, microstructure rheological properties BGN protein isolates obtained via wet extraction protein-enriched fractions dry fractionation. The were compared in context major storage protein, vicilin, previously identified. Molecular weight...
Plant and animal-based protein mixtures are increasingly recognised as a new group of functional ingredients offering novel structuring capabilities. When combining sources plant animal proteins, it is important to gain mechanistic understanding such enable their use food ingredients. In this study, we have investigated the synergistic enhancement Bambara groundnut (Vigna subterranea (L.) Verdc.) isolates [BGN-PI] when combined with whey [WPI] in heat-induced gelled mixtures. Mixed proteins...