Browsing by Author "Shevkani, Khetan"

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Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07T00:00:00) Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
(John Wiley and Sons Inc, 2022-03-07T00:00:00) Shevkani, Khetan; Singh, Narpinder; Patil, Chidanand; Awasthi, Ankit; Paul, Maman
Pulses are inexpensive and eco-friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral-envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten-free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten-related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat-based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health-promoting plant-based athletic foods. � 2022 Institute of Food Science and Technology.
Bioactive constituents in pulses and their health benefits
(Springer India, 2017) Singh,Balwinder; Singh, Jatinder Pal; Shevkani, Khetan; Singh, Narpinder; Kaur, Amritpal
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed. ? 2016, Association of Food Scientists & Technologists (India).
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours
(Elsevier B.V., 2022-03-19T00:00:00) Shevkani, Khetan; Kaur, Ravneet; Singh, Narpinder; Hlanze, Dinhle P.
The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6�47.2%, 32.0�50.5%, 1.7�2.7 g/g, 1.4�1.7 g/g, 50.1�70.1 m2/g, 70.8�98.3% and 82.4�91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods. � 2022 The Authors
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
(Springer India, 2016) Singh,Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits. Total phenolic content (TPC) and antioxidant activity (ABTS and DPPH) ranged from 354.9 to 1639.7?mg?GAE/100?g, 2.6 to 5.5 and 3.0 to 6.3?mM?TE/g, respectively for different fruits, while it ranged from 179.3 to 1028.6?mg?GAE/100?g, 2.1 to 4.7 and 2.0 to 5.0?mM?TE/g, respectively for different vegetables. Gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid, sinapic acid, quercetin, resveratrol and kaempferol were detected and quantified in different fruits and vegetables. The results highlighted that fruit peels could be used as valuable sources of minerals and polyphenols having high antioxidant activity. ? 2016, Association of Food Scientists & Technologists (India).
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (dhals)
(Blackwell Publishing Ltd, 2021-03-28T00:00:00) Shevkani, Khetan; Kaur, Manmeet; Singh, Narpinder
The present study compared flours from six different split dehulled pulses (dhals) with full-fat and defatted soybean flours for color, composition (proximate and mineral), protein molecular weight, microstructure, pasting, and functional properties. In comparison to soybean flours, dhal flours showed higher Fe content, paste viscosities, and bulk density; comparative color properties (L* and b*), aw, Zn content, foaming capacity, and foam stability; but lower emulsifying activity index (EAI), emulsion stability index (ESI), protein content, and ash content. Among different dhal flours, Cicer arietinum showed the highest fat absorption capacity (FAC), EAI, and ESI, while Phaseolus mungo and Pisum sativum flours showed the highest water absorption capacity (WAC) and foaming properties, respectively. Dhal flours also differed for protein molecular weight and starch morphology. Proteins in Vigna unguiculata, P. mungo, and P. aureus flours were high in vicilins of ?130�138�kDa, whereas Pisum sativum, Lens culinaris, and C. arietinum flours contained both vicilins (?135�142kDa) and legumins (?256�332�kDa) as major storage proteins. Principal component analysis revealed negative relation of paste viscosities with protein solubility, lipids, and mineral content while positive with bulk density. Emulsifying properties (EAI and ESI) related positively with FAC, and amount of proteins, lipids, Mn, Cu, K, and Mg, while foaming capacity related positively with WAC and Na content and negatively with protein solubility and concentration of Zn and Fe. Practical applications: Soybean, as flour or meal, is used in food formulation to improve nutritional and sensory properties, but it is listed as a major allergen in foods. The present study provides information on chemical composition and functionality of dhal flours in comparison to defatted and full-fat soy flours, which is useful for partial or complete replacement of soybean with pulse flours. The study also discusses flour characteristics that contribute to functional properties. The results of the present work are useful in identifying pulse flours that can mimic soybean flours/meals for functional properties. � 2021 Wiley Periodicals LLC.
Effect of chickpea and spinach on extrusion behavior of corn grit
(Springer, 2019) Shevkani, Khetan; Singh, N; Rattan, B; Singh, J.P; Kaur, A; Singh, B.
The present work was carried out to see the effect of blending of corn grit (CG) with varying levels of chickpea grit (CP 0–100%) and spinach leaf powder (SP 0–6%) on the characteristics [color, expansion, density, hardness, water absorption index, total phenolic content (TPC), antioxidant activity (AOA; as DPPH and ABTS free radical scavenging activities)] and sensory properties of extrudates. CP and SP were rich in proteins and minerals (Cu, Fe, Zn, Mg, Ca, K and Na). Their blending significantly influenced the physicochemical and antioxidant properties of CG extrudates. TPC and AOA of extrudates increased with the increased incorporation of CP and SP, though specific mechanical energy and extrudate expansion, generally, decreased while density and hardness increased. Sensory analysis revealed that CP and SP at incorporation levels of 25% and 4%, respectively could be blended with CG for making highly acceptable antioxidant-rich expanded snack. © 2019, Association of Food Scientists & Technologists (India).
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018) Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R.S.S.; Kaur, Amritpal; Shevkani, Khetan
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a? b?) and cooking time (CT) decreased while L?(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics. ? 2018 Elsevier Ltd
Effect of Pulse Flour Incorporation on the Physical and Sensory Properties of Rice Muffins
(Central University of Punjab, 2018) Singh, Jaipreet; Shevkani, Khetan
The effects of incorporation of different whole pulse flours (lentil, field pea, mung bean and kidney bean) on the properties of rice batter and muffins were evaluated. The batters were evaluated for specific gravity and viscosity while muffins were evaluated for physical and technological properties i.e. volume, specific volume, density, height, volume index, symmetry, uniformity, sensory and crumb cellular structure/porosity. The incorporation of pulse flour increased specific gravity and viscosity of batters depending on pulse type and level of incorporation. The muffins from rice-mung bean and rice-field pea composite flours showed higher volume, specific volume and height and lower density, while kidney bean and lentil flour incorporation resulted in muffins with lower volume and higher density. Symmetry and uniformity indexes of rice/rice-pulse muffins varied from -0.15 to 13.0 and -3.5 to 0.5, respectively. Pulse flours affected symmetry and uniformity variably depending on pulse type and level of incorporation. They also influenced crumb porosity, sensorial properties and acceptability of muffins by the consumers. The colour of muffin crust and crumb enhanced upon the incorporation of pulse flours. Mung bean flour incorporated muffins showed the most attractive crust in terms of attractive reddish-brown colour and gloss. Rice muffin crumbs were dense/compact and crumbly, while the incorporation of pulse flours generally reduced the crumbliness and improved porosity
Enzymatic Browning of Fruit and Vegetables: A Review
(Springer, 2018) Kanchan, Balwinder Singh; Suri, Kanchan; Shevkani, Khetan; Kaur, Amritpal; Kaur, Amarbir; Singh, Narpinder
Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and slicing and in pulped states, mechanical damage during transportation, and thawing of frozen or cold stored foods. Polyphenol oxidase (PPO) and peroxidase (POD) are the main enzymes responsible for browning. PPO is classified as an oxidoreductase enzyme with four atoms of copper as a prosthetic group. It catalyzes the oxidation of functional OH group attached to the carbon atom of the benzene ring of monohydroxy phenols (phenol, tyrosine, p-cresol) to o-dihydroxy phenols (catechol, dopamine, adrenalin) and dehydrogenation of o-dihydroxy phenols to o-quinones. The oxidation of phenolic compounds to quinones and production of melanin give rise to a dark color in the foods. The POD is thermostable enzyme that belongs to a group of oxidases that use H2O2 as a catalyst for oxidation of phenolic compounds. The POD is related to undesirable changes in flavor, texture, color, and the nutritional quality of foods. The level of PPO and POD varies in fruits and vegetables and their content changes with maturity and senescence depending upon the ratio of bounded and soluble enzymes. Change in color of fruits and vegetables by enzymatic reactions is a major problem during harvesting, transportation, storage, and processing. Color deterioration, off-flavor, and loss of nutritive value in foods are unacceptable to the consumers. The purpose of this chapter is to provide information available in the literature on PPO and POD in different fruits and vegetables, their role in browning/color changes, and available prevention methods.
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23T00:00:00) Shevkani, Khetan
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products processed without chemical additives has shifted the paradigm towards natural antibrowning agents. Consequently, essential oils, hydrosols, honey, and plant extracts have received considerable attention as natural antibrowning agents during the last 4�5�years owing to the ability of their active constituents (flavonoids, phenolic acids, antioxidative peptides, thiol compounds, and/or carboxylic acids) to affect oxidative enzymes by (i) complexing at various sites through hydrogen, van der Waals, ?-sigma/?-? stack, electrostatic, and hydrophobic interactions, (ii) chelating metals at their active sites, and (iii) making conditions unfavourable for their activity as well as due to their ability to behave as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers depending on the source, concentration, target fruit/vegetable, and processing conditions. However, their application in fruit/vegetable processing is challenging. For instance, plant extracts display high variability and lower effectiveness than synthetic antibrowning agents, while essential oils and hydrosols exhibit strong odours, limited solubility, and volatility. This article reviews the most recent studies on essential oils, hydrosols, honey, and plant extracts to provide an overview of the modes of action of natural antibrowning agents and highlight challenges associated with their utilisation. � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges
(Springer, 2023-10-23T00:00:00) Shevkani, Khetan
Enzymatic browning is a major cause of postharvest quality loss in fruits/vegetables. Heat and chemicals are conventionally employed to prevent enzymatic browning. However, the demand for fresh-like fruit/vegetable products processed without chemical additives has shifted the paradigm towards natural antibrowning agents. Consequently, essential oils, hydrosols, honey, and plant extracts have received considerable attention as natural antibrowning agents during the last 4�5�years owing to the ability of their active constituents (flavonoids, phenolic acids, antioxidative peptides, thiol compounds, and/or carboxylic acids) to affect oxidative enzymes by (i) complexing at various sites through hydrogen, van der Waals, ?-sigma/?-? stack, electrostatic, and hydrophobic interactions, (ii) chelating metals at their active sites, and (iii) making conditions unfavourable for their activity as well as due to their ability to behave as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers depending on the source, concentration, target fruit/vegetable, and processing conditions. However, their application in fruit/vegetable processing is challenging. For instance, plant extracts display high variability and lower effectiveness than synthetic antibrowning agents, while essential oils and hydrosols exhibit strong odours, limited solubility, and volatility. This article reviews the most recent studies on essential oils, hydrosols, honey, and plant extracts to provide an overview of the modes of action of natural antibrowning agents and highlight challenges associated with their utilisation. � 2023, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Protein from land�legumes and pulses
(Elsevier, 2023-07-06T00:00:00) Shevkani, Khetan
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes not only contributes to enhanced satiety, reduced glycemic response and increased fecal bulk but also helps promote probiotics in the human gut, making them an ideal food for individuals with diabetes, obesity and/or constipation. Meanwhile, legume phenolics, inositols, phytosterols, saponins, phospholipids and ?-aminobutyric acid exert antioxidative, cardioprotective, anticancer, antiinflammatory and/or kidney stone/polycystic ovary syndrome prevention properties. Nutritionally, legume proteins contain the majority of essential amino acids (including branched-chain amino acids) and complement cereal-based diets for lysine. They also serve as a source of lectins, enzyme inhibitors, lunasin, defensins and bioactive peptides with nutraceutical properties. In addition, they have also been found promising in enhancing the stability of certain foods by reducing microbial load and/or preventing lipid oxidation. Furthermore, legumes have immense importance as a future protein source. Legume protein production is more eco-friendly than animal protein production and can be helpful in climate change adaptability because (1) it requires much lesser resources (land, water, fuel, etc.) and results in less emissions of greenhouse gases, (2) legumes contribute to soil fertility through carbon sequestration and nitrogen fixation, and (3) they can be cultivated in different types of growing systems under relatively unfavorable environmental conditions. However, limited solubility, poor gel-forming properties, lower digestibility than animal proteins and the presence of undesirable beany odors are major challenges in legume protein utilization. Efforts have been taken to improve digestibility and technofunctionality through the application of enzymes and/or process modification. Novel approaches such as extraction of volatiles using supercritical CO2 technology, chemical modifications of proteins and application of lactic acid bacteria and/or yeast are also being explored for mitigating beany odors in legume proteins. � 2023 Elsevier Inc. All rights reserved.
Protein from land�legumes and pulses
(Elsevier, 2023-07-06T00:00:00) Shevkani, Khetan
Legumes/pulses, once criticized for long cooking time and presence of antinutrients, are now regarded as superfoods packed with several health-benefitting phytochemicals. The abundance of complex carbohydrates in legumes not only contributes to enhanced satiety, reduced glycemic response and increased fecal bulk but also helps promote probiotics in the human gut, making them an ideal food for individuals with diabetes, obesity and/or constipation. Meanwhile, legume phenolics, inositols, phytosterols, saponins, phospholipids and ?-aminobutyric acid exert antioxidative, cardioprotective, anticancer, antiinflammatory and/or kidney stone/polycystic ovary syndrome prevention properties. Nutritionally, legume proteins contain the majority of essential amino acids (including branched-chain amino acids) and complement cereal-based diets for lysine. They also serve as a source of lectins, enzyme inhibitors, lunasin, defensins and bioactive peptides with nutraceutical properties. In addition, they have also been found promising in enhancing the stability of certain foods by reducing microbial load and/or preventing lipid oxidation. Furthermore, legumes have immense importance as a future protein source. Legume protein production is more eco-friendly than animal protein production and can be helpful in climate change adaptability because (1) it requires much lesser resources (land, water, fuel, etc.) and results in less emissions of greenhouse gases, (2) legumes contribute to soil fertility through carbon sequestration and nitrogen fixation, and (3) they can be cultivated in different types of growing systems under relatively unfavorable environmental conditions. However, limited solubility, poor gel-forming properties, lower digestibility than animal proteins and the presence of undesirable beany odors are major challenges in legume protein utilization. Efforts have been taken to improve digestibility and technofunctionality through the application of enzymes and/or process modification. Novel approaches such as extraction of volatiles using supercritical CO2 technology, chemical modifications of proteins and application of lactic acid bacteria and/or yeast are also being explored for mitigating beany odors in legume proteins. � 2023 Elsevier Inc. All rights reserved.
Pulse proteins: secondary structure, functionality and applications
(Springer, 2019) Shevkani, Khetan; Singh, N; Chen, Y; Kaur ,A; Yu, L.
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure–function relationship and current applications of different pulse proteins in the food industry. © 2019, Association of Food Scientists & Technologists (India).
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26T00:00:00) Shevkani, Khetan; Singh, Narpinder; Isono, Naoto; Noda, Takahiro
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26�3.12�?m. AC starch with larger granules (mean granule size 3.12�?m) than AH starches (1.26�1.59�?m) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan ? and higher G?). Starch granule size related positively with the proportion of amylopectin chains with DP < 12, paste viscosities and dynamic rheological moduli while negatively with non-starch components, gel tan ? and the proportion of amylopectin chains with DP > 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP < 12), lipids and proteins contributed to reduced retrogradation tendencies (lower percent retrogradation). � 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Structural and functional properties of amaranth starches from residue obtained during protein extraction
(Springer, 2021-07-26T00:00:00) Shevkani, Khetan; Singh, Narpinder; Isono, Naoto; Noda, Takahiro
The present study evaluated Amaranthus caudatus (AC) and A. hypochondriacus (AH) starches obtained as coproduct during protein extraction for composition, granule size, amylopectin fine structure, thermal, retrogradation, pasting and dynamic rheological-properties to elucidate structure-function relationships. The starches exhibited unimodal particle size distribution with mean granule size of 1.26�3.12�?m. AC starch with larger granules (mean granule size 3.12�?m) than AH starches (1.26�1.59�?m) gelatinized at lower temperatures (lower DSC transition and pasting temperatures), showed higher paste viscosities and produced more elastic gels (lower tan ? and higher G?). Starch granule size related positively with the proportion of amylopectin chains with DP < 12, paste viscosities and dynamic rheological moduli while negatively with non-starch components, gel tan ? and the proportion of amylopectin chains with DP > 12. Starches with greater proportion of amylopectin chains with DP > 12 showed higher gelatinization temperatures, while shorter chains (DP < 12), lipids and proteins contributed to reduced retrogradation tendencies (lower percent retrogradation). � 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Structural, Morphological, Thermal, and Pasting Properties of Starches From Diverse Indian Potato Cultivars
(Wiley-VCH Verlag, 2018) Singh, Narpinder; Kaur, Amritpal; Shevkani, Khetan; Ezekiel, Rajrathnam; Kaur, Prabhjot; Isono,Naoto; Noda, Takahiro
Starches from 42 diverse Indian potato cultivars are evaluated for diversity in structural (amylose content and amylopectin chain length distribution), morphological (granules size distribution), thermal, and pasting properties. Amylose content varied between 6.5 and 32.2% while the proportion of short (DP 6?12), medium (DP 13?18), and long (DP 19?30) amylopectin chains varied in the range from 37.2 to 45.4%, 35.6 to 39.1%, and 17.8 to 24.5%, respectively. Starches with higher transition temperature showed lower enthalpy of gelatinization. The proportion of small granules (<10 ?m) correlated negatively to short amylopectin chains (DP 6?12), peak viscosity, and breakdown viscosity. Transition and pasting temperature related negatively to the proportion of short and medium chains of amylopectin (DP 6?12 and 13?18, respectively), while positively to that of long chains (DP 19?30). Peak viscosity and breakdown viscosity has a negative relation while the final and setback viscosity have a positive relation with long amylopectin chains. ? 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim