High Water-holding Capacity Research Articles

Fabrication of pea protein gels with modulated rheological properties using high pressure processing

High pressure processing (HPP) as a non-thermal food preservation technology has recently received growing interest in protein processing. In the present study, the impact of high-pressure level, treatment time, protein concentration, and sample pH on the pea protein gel microstructure and strength were systematically investigated, as well as the protein conformation study, and the gel rheological and dissolution tests. A minimum of 10% and 15% (w/v) protein concentration was required for self-standing pea protein gel formation under 600 MPa and 300 MPa, respectively, at ambient temperature. The pH played an important role in affecting the gel microstructures and properties using HPP treatment. Particulate gels with compact structures and high mechanical strength up to 130 kPa were obtained at pH 5 mainly stabilized by hydrophobic interactions. Whereas fine-stranded gels mainly stabilized by hydrogen bonding with good elasticity and high water-holding capacity were formed at pH 7. The pH, HPP pressure level, and duration have been modulated to prepare a series of pea protein gels to mimic the texture of jelly, pudding, and tofu products. The tunable capacity using HPP makes pea protein a potential gelling ingredient in a wide range of food applications as a substitute for animal or soy protein. Furthermore, the gels treated with pH-shifting followed by HPP showed high freeze-thaw stability with a minimum syneresis level of 15% after two freeze-thaw cycles, demonstrating their potential to be used in frozen food products. Considering the advantages such as improved nutritional quality and extended shelf life compared to thermal technologies, HPP could be a promising non-thermal technique for the fabrication of pea protein gels with tunable rheological and mechanical properties to meet consumer needs for diversified texture and sensory quality.

Compost with spent mushroom substrate and chicken manure enhances rice seedling quality and reduces soil-borne pathogens.

Using cultivated soils for rice seedlings can reduce the sustainability of arable land and thus giving negative impacts to food production. As a substitute, spent mushroom compost (SMC), which has high water-holding capacity and nutrient content, shows great potentials. To determine the impacts of the proportion of SMC and paddy soil on seedling quality, rhizosphere microbial characteristics, and fungal pathogens in rice seedling substrates, we conducted a 21-day pot experiment for rice seedling under five treatments: CK, 100% paddy soil; R1, 20% SMC and 80% paddy soil; R2, 50% SMC and 50% paddy soil; R3, 80% SMC and 20% paddy soil; and R4, 100% SMC. The results showed that incorporating SMC into the substrate, especially at 50% volume (R2), increased seedling growth and vitality at the seedling growth stage without external fertilization. Moreover, the SMC amendment increased microbial activity and promoted rice seedling recruitment of plant growth-promoting rhizobacteria (PGPR) and fungi (PGPF). In addition, using SMC significantly reduced the abundance of pathogenic fungi, especially Magnaporthe grisea. Overall, the multi-faceted benefits exhibit the strong possibilities of using SMC in sustainable rice productions.

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin.

A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.

Physical and chemical characteristics of Chitofudregs nugget in comparison to commercial nugget

<p><span>The study aims to compare the physical characteristics (water holding capacity and cooking loss) and chemical characteristics (moisture, protein, fat, ash, carbohydrate content, and total calories) of Chitofudregs nugget with commercial nuggets. Four categories of nuggets which are <a name="_Hlk134429573"></a>Fiesta, So Good, Nugget Curah, and Chitofudregs nugget (FT, SG, NC, and Chitofudregs) were determined as treatments in this study with 5 repetitions for each category. The experimental method of this research was a randomized design complete (RDC). Physically, Chitofudregs had the highest water-holding capacity and the lowest cooking loss among all commercial nuggets (p<0.05) so there were not many nutrient losses during the processing. Chemically, Chitofudregs contained higher water content than one of the commercial-NC nuggets while the protein and ash content was lower than the two types of commercial nuggets (FT and SG) with carbohydrate content which was also lower than the NC commercial nuggets (p<0.05). The fat content and total calories of chitofudreg were the lowest among all commercial nuggets (p<0.05). Chitofudregs are combination nuggets whose physical quality is as good as commercial nuggets with specific chemical characteristics and has potency as a diet product because it is low in fat and calories.</span></p>

Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus.

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60°C and 45+70°C) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L*, CIE a*, CIE b*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens

This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm-1 (O-H stretching of water) and 1,651 cm-1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm-1 (C-H stretching), tryptophan (880 cm-1), tyrosine (858 cm-1), and 1,042, 1,020, and 990 cm-1 (C-C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.

Improving the Quality of Lunar Regolith Simulant Soil for Future Food Security

This research explores the possibilities of using lunar soil resources in agriculture. The effectiveness of humic micro-encapsulated was investigated for physical and chemical quality improvement for lunar culture applications by using TLS-01 (Thailand artificial lunar regolith Simulant-01) as a test substance. Sunflower (Helianthus annuus L.) was used as the test plant. TLS-01 particles were evenly distributed, uncluttered, and consisted of 54.55% polygons and 45.45% rods, without having high water-holding capacity. The plants were grown in TLS-01, but their physical characteristics were unacceptable. Sunflower seedlings grown in TLS-01 soil showed a lower percentage of germination, and root and stem length compared to those grown in commercial planting material. After an improvement in physical properties and nutrients, from the study of the relationship between the soil used in the trial for planting and the humic acid concentration, no interaction between soil and humic acid was found. Therefore, while the soil types were significantly different, the humic was not. The results showed that a 1:1 mixture of TLS-01: coconut coir with the addition of 2 times the recommended dose of humic acid could enhance sunflower seedling relative to commercial planting material (p≤0.05). The germination percentage and growth indexes were 85.00% and 6.62, respectively. However, in order to stimulate actual usage for interplanetary application, coconut fiber-like materials and the humic substances were applied as in microcapsules. Additionally, the humic release test showed that after 6 h, the release of humic substance by Fickian diffusion was 73.45% and it then slowed down. The encapsulation efficiency was 90.37%.

A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry.

Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.

Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage

Artemisia is widely distributed in desert areas northern China. Its seeds are rich in water-insoluble gelatin Artemisia sphaerocephala Krasch gum (ASKG) and frequently utilized for various types of pasta making. This study aims at wider utilization of the ASKG in food industry and to improve the gel properties of the myofibrillar protein-based food system containing starch. Firstly, the influence of ASKG on pasting and retrogradation of potato starch (PS) was discussed. Also, the rheological properties, emulsification properties, microstructure, protein conformation, and textural properties of sheep meat myofibrillar protein (SMP)/ASKG and SMP-potato starch (PS)/ASKG composites were investigated. Besides, the sensory quality and texture of cooked sheep sausage were evaluated to explore the application of ASKG in real complex food system. The stronger hydrophobic interaction of protein and H-bonding formed between components, which may be attributed to transition of α-helix to β-conformation of the protein. The ASKG additive promoted the formation of a more compact and uniform gel network of composites, leading an increase of the water holding capacity (WHC), gel strength and springiness and emulsion stability of SMP composites. The SMP-PS/ASKG-0.5% composites kept the highest WHC about 66.5%, gel strength about 70.57 g, springiness about 0.73 g. Furthermore, ASKG has a retardation effect on the retrogradation of PS. ASKG could delay the water loss and the increase of hardness of sausage during five-day storage, suggesting a visible satisfactory capability of the ASKG to improve the gel texture and storage quality of cooked sheep sausage.

Comparative analysis of exopolysaccharide-producing Lactiplantibacillus plantarum with ropy and non-ropy phenotypes on the gel properties and protein conformation of fermented milk

In this study, we evaluated the impact of Lactiplantibacillus plantarum (L. plantarum) with ropy and non-ropy phenotypes on gel structure and protein conformation of fermented milk. Ropy L. plantarum (T1 & CL80) secreted EPS with high molecular weight (1.41 × 106, 1.19 × 106 Da) and intrinsic viscosity (486.46, 316.32 mL/g), effectively enhances fermented milk viscosity and water holding capacity (WHC) (65.4%, 84.6%) by forming a dense gel structure. Non-ropy L. plantarum (CSK & S-1A) fermented milk gel’s high surface hydrophobicity and free sulfhydryl content caused high hardness and low WHC. Raman spectroscopy combined with circular dichroism analysis showed that high levels of α-helix (29.32–30.31%) and random roil (23.06–25.36%) protein structures are the intrinsic factors that contribute to the difference among fermented milk gels of ropy and non-ropy strains. This study provides a basis for understanding the structural variability of fermented milk gels using ropy or non-ropy lactic acid bacteria.

Growth Performance of the Seedlings of Four Acacia Species Raised in Compost-Amended Sandy and Silty Soils

The objective of this study was to determine the effects ofcompost on growth of Acacia nilotica, A. seyal, A. senegal and A. tortilisseedlings. It was conducted in Khartoum University Farm, duringDecember 1999- January 2002. Compost was prepared in a pit from forestlitter and poultry manure. Four quantities of compost were added to asandy soil and a silty soil (% volume): zero, 25%, 50% and 75%. Theblends were packed in polythene bags prior to transplanting. The compostwas slightly acidic, non-saline, and rich in nutrients and had high waterholding capacity. The compost negatively affected acacia seedgermination percentage by 1.5 to 5.3 folds compared to the mineral soils.Shoot height in the compost-sand mixes increased significantly ascompared to the unamended sandy soil by 1.4 to 2 folds. Root length wasgenerally lower in the compost treatments. Shoot and root biomass in thecompost media was significantly higher than in the sandy soil andincreased by 3 to 7 and 1.5 to 3.0 folds, respectively. In the silt-compostmixes, seedlings' shoot heights were significantly greater than in theunamended silty soil. Root lengths in the silt-compost mixes were notsignificantly different from those in the silty soil. Shoot and root biomassin the silt-compost mixes was not significantly different from that in theunamended silty soil. Compost effects on seedlings’ growth occurred in

Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique

To protect the pulp quality, the effect of infrared peeling on the physicochemical, structural, rheological, and gelling properties of tomato pectin was investigated using newly developed catalytic infrared peeling equipment and compared with manual, hot-water and lye peeling. Compared to manually peeled pectin, the results showed that hot-water peeling reduced the pectin yield by 13.19% but significantly increased the pectin's Z-average radius of gyration (Rg) and hydrodynamic radius (RH). And the pectin gel had excessive hardness. Lye peeling reduced the pectin yield by 30.43%, the degree of esterification (DE) by 25.97%, RH by 7.8 nm and Rg by 2.9 nm. And the pectin gel had the worst water-holding capacity and texture. The yield and DE of pectin (IPP) after infrared peeling only decreased by 3.88% and 0.9%. IPP exhibited moderate physicochemical, structural, rheological, and gelling properties, which was the closest to manually peeled pectin. IPP gel showed steady viscoelasticity and high water-holding capacity (96.71%). Conclusively, the infrared peeling technique can provide better pulp quality and is sustainable.

Experimental analysis on thermophysical properties of clay found in geographical areas of India and their ability to cool water for semi-arid climate regions

The Thermo physical behaviour of soil is the fundamental behaviour and plays significant position in its “utilization” as “electrical and heat insulation”. However, numerous “researchers have studied” thermo-physical properties of soil. Still, the study on the relationship between soil's properties and its cooling effect through evaporation has not been investigated in detail. In this analysis, soil samples and earthen pots were collected from four states of India: Haryana, Delhi, Rajasthan, and Uttar Pradesh. The performance parameters used to evaluate the cooling effect of the soil, and earthen pot samples are “water-holding capacity”, porosity, “thermal-conductivity”, texture, and particle and bulk density. The application of “high temperature” fluctuate the “internal microstructure” of clay/soil and subsequently disturbs its “physical and thermal properties”. The sand/clay is converted into an earthen pot by applying high temperatures in kilns. The pot samples collected are heated in kilns to bring them to the final form for the study. We are studying the properties after that treatment. In this paper, the impact of “firing temperature” (maximum 900°C) on the “thermo-physical properties” of earthen pots made up of soil of a similar kind as the soil samples collected and the impact of thermo-physical properties on the cooling of the earthen pots has been examined via experiments. The results specify that the “thermal conductivity” of soil/clay samples is less compared to earthen pot. The “porosity and water-holding capacity” of the soil are greater than earthen pots because pore space or pore volume has decreased due to the heating effect. From the experimental analysis, it was found that the soil of the Sohna location in Haryana state has a high water cooling capacity due to its high water-holding (49.28%) capacity and porosity (48.75%). The pot made out of clay, having higher porosity, and water-holding capacity, gives the maximum cooling temperature.

Bacterial cellulose: A highly versatile nanomaterial.

Bacterial cellulose: A highly versatile nanomaterial.

Construction of different properties single and double cross-linked binary emulsion filled gels based on rice bran oil body emulsion

Rice bran oil bodies (RBOBs) are rich in nutritional value. RBOBs are a by-product of rice processing. In this study RBOBs with different fractions (0–10%) were filled in binary networks formed by soy protein isolate (SPI) and flaxseed gum (FG). Two types of emulsion-filled gel (EFG) were constructed via Ca2+ crosslinking or double-crosslinking with transglutaminase (TG) and Ca2+. Microstructure and fluorescence spectra revealed that RBOBs were integrated into the structural matrix, resulting in altered gel network structure. Ca2+ crosslinking induced droplet aggregation and led to the formation of a segregated network structure, increasing surface roughness. TG and Ca2+ double cross-linking yielded a homogeneous gel network. Meanwhile, double-crosslinking and filling of RBOB emulsion resulted in a denser structure with higher water-holding capacity. Rheology and tribological tests demonstrated that RBOBs acted as active fillers in EFGs constructed via two crosslinking methods, improving the colloidal strength by forming different structures. Thixotropy of double- crosslinked EFG is obvious better than Ca2+-crosslinked EFG, which has higher creep recovery rate. During friction sliding, Ca2+ crosslinking and double-crosslinking resulted in different friction behavior. Filling with 10% RBOBs fraction leads to better friction behavior. This study provides a new idea for the potential application of oil bodies as fat substitutes.

Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

This study investigates whether the rheological properties and printability of a casein (CAS) emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food material 3D printing applications. The results indicated that adding HA significantly changed the conformation of CAS, enhanced its adsorption capacity at the oil droplet interface, and improved its emulsifying properties through electrostatic interaction and steric hindrance effects. In addition, the CAS-HA emulsion gels had better textural properties, water binding abilities and more uniform and compact network structure than the emulsion gels formed by CAS alone due to the enhancement of hydrogen bonding and hydrophobic interactions. Rheological analysis showed that the emulsion gel with 0.08% HA had excellent rheological properties during all three stages of a simulated 3D printing process. Based on examination of the 3D printed products, it was observed that the printed shapes made with a 0.08% HA emulsion gel had the best printing accuracy, and that the material had excellent self-supporting properties. This study helps reveal the rheology and stability mechanisms of a CAS-HA emulsion gels and provides a broad basis for the rapid development of food-based 3D printing materials.

Effect of Hyaluronic Acid and Kappa-Carrageenan on Milk Properties: Rheology, Protein Stability, Foaming, Water-Holding, and Emulsification Properties.

Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC (concentrations of 0.1 and 0.25%, and ratios of 85:15, 70:30, and 50:50 for each concentration) on the rheological properties, heat stability, protein phase separation, water-holding capacity, emulsification properties, and foaming properties of skim milk. When HA and KC were combined in various ratios with a skim milk sample, this resulted in lesser protein phase separation and a higher water-holding capacity than when HA and KC were utilized separately. Similarly, for the sample with a 0.1% concentration, the combination of HA + KC blends demonstrated a synergistic impact with greater emulsifying activity and stability. The samples with a concentration of 0.25% did not exhibit this synergistic effect, and the emulsifying activity and stability were mostly due to the HA's higher emulsifying activity and stability at 0.25% concentration. Similarly, for rheological (apparent viscosity, consistency coefficient K, and flow behavior index n) and foaming properties, the synergistic effect of the HA + KC blend was not readily apparent; rather, these values were mostly due to an increase in the amount of KC in the HA + KC blend ratios. When HC-control and KC-control samples were compared to various HA + KC mix ratios, there was no discernible difference in the heat stability. With the added benefits of protein stability (reduced phase separation), increased water-holding capacity, improved emulsification capabilities, and foaming abilities, the combination of HA + KC would be highly helpful in many texture-modifying applications.

Increased brick ratio in urban substrates has a marginal effect on tree saplings

From construction and demolition of buildings, brick wastes accumulate in large quantities and are difficult to recycle. Re-using bricks as planting substrate could partly substitute gravel or other raw materials, and would reduce deposition of bricks in landfills. High water-holding capacity and a high specific surface of such substrates are beneficial for plant growth, while high pH could be a disadvantage. This study focuses on potential effects of brick-based substrates on survival, growth and functional traits of two urban trees (Acer platanoides, Tilia cordata). We compared the effects of brick quantity (5 vs. 30%), pre-treatment with phosphoric acid, nutrient-poor vs. -rich soil, and mycorrhiza inoculation upon saplings in two greenhouse experiments. There were no effects on survival, while a high brick ratio slightly reduced growth of A. platanoides and its branching in nutrient-rich soil, and tend to increase the root-to-shoot ratio in both species. The acid pre-treatment caused negative effects on relative growth rate of A. platanoides. Mycorrhiza inoculation had a tendency for a positive effect on growth in T. cordata, but only with 5% brick ratio. Overall, the brick-based substrates have no clear effect on the study species. Thus, bricks can be recommended as a neutral component within constructed Technosols, and can be used to modify grain size distribution without negative effects on survival, growth and performance, while further studies are needed on bricks with cement and gypsum contaminations.

Mitigating Drought Stress Effects in Arid and Semi-Arid Agro-Ecosystems through Bioirrigation Strategies—A Review

Drought stress is most alarming and destructive among the abiotic stresses that increased in intensity in recent years affecting global food and nutritional security. The main resource limiting global agricultural productivity is water. The previous two decades have seen a surprising amount of study reports on genetically modifying plants to increase their ability to withstand drought, but actual progress has lagged behind expectations. Applying bioirrigation techniques in drought-prone areas might be a workable alternative strategy. It does apply to the usage of living things or biological creatures, such as potential microorganisms that can move soil moisture from a zone with enough water to plants that are drought-stressed through the modification of agricultural microclimate using agronomic strategies. Potential microorganisms include Gram+ and Gram− bacterial consortiums, as well as plant-growth-promoting rhizobacteria (PGPR). In addition to PGPR, the utilization of soil macro-fauna in agriculture, such as earthworms, lugworms, termites, etc., can be utilized and explored in the near future towards bioirrigation. Earthworms and other macro-fauna are abundant in soil, digging deep burrows in the sediment and providing aeration to the plants. PGPR evolved with plant roots to enhance plant resilience under biotic and abiotic stresses. Benthic microorganisms, which include bacteria and microalgae, for instance, have a 70–80% higher water-holding capacity. Through research findings, these benthic microorganisms can be successfully identified and used in agriculture, and they may prove to be a cutting-edge method to increase plant-water-use efficiency. Similarly, plant roots of legume plants act as bioindicators under drought-stress conditions. These new developments make a significant contribution to addressing the problems of food security that come with changing climate. This review article offers information on bioirrigation techniques, their potential, estimating techniques, etc. Overall, this article goes into detail about how bioirrigation techniques aid crop plants in overcoming drought stress. Future research should focus on creating the most appropriate and effective microbes, dealing with the problem of delivery systems, and evaluating potential organisms in the field for microbial formulations to improve plant performance under drought stress and significantly lower yield losses in drought-affected areas.

Assessment of electrohydrodynamic (EHD) pretreatment effects on functional and structural properties of protein isolate from sprouted mung bean

AbstractThis study aimed to investigate the effects of electrohydrodynamic (EHD) pretreatment on the functional properties of sprouted mung bean protein isolate (SMPI). Here, the effects of EHD voltage and time on the extraction yield (EY), protein solubility (PS), water‐holding capacity (WHC), oil absorption capacity (OAC), foaming capacity, and foaming stability of SMPI were evaluated. The results confirmed that the extracted SMPI at the EHD voltage of 20 kV had the highest EY, PS, WHC, OAC, and foaming properties. Furthermore, the EHD time of 40 min resulted in the production of SMPI with significantly high ES, PS, WHC, and foaming properties. The results of environmental scanning electron microscopy showed that increasing the EHD time to 40 min broke the protein cell structure. The more breaking occurs in the cell walls, the more protein extraction. Therefore, the application of EHD pretreatment as a green technique improves the functional properties of SMPI. EHD technique can be used as an applied and simple technique to improve the functional and structural properties of mung bean protein isolate in the food industry.Practical ApplicationsElectrohydrodynamic (EHD) is an environmentally friendly technique used to increase the heat and mass transfer rates in different processes. Sprout is one of the main mung bean products, an inexpensive source of proteins and nutrients for human health. In recent years, the consumption of sprouts has become more desirable due to their health benefits. Indeed, germination is a simple and effective process to transform raw seeds into useful products and enhance their nutritional quality. Moreover, germination increases the content of proteins, total dietary fiber, and phenolic compounds. Therefore, sprouts can be used as a more appropriate protein source, and it is better to extract proteins from sprouted seeds. Therefore, EHD is a green process with improved functional properties of sprouted mung bean protein isolate, which can be used as an ingredient in food products.