Potato Protein Research Articles

Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying

Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying

Plant-Based Flocculants as Sustainable Conditioners for Enhanced Sewage Sludge Dewatering

With the aim to establish clean and sustainable sludge treatment, green conditioning using natural flocculants has recently gained a growing interest. In this study, a variety of plant materials, namely Moringa (Moringa oleifera) seeds, Fenugreek (Trigonella foenum-graecum) seeds, Potato (Solanum tuberosum) peels, Aloe (Aloe vera) leaves, Cactus (Opuntia ficus indica) cladodes, and Phragmites (Phragmites australis) stems, were evaluated for their potential bioflocculant activity in conditioning sewage sludge. They were thoroughly characterized to determine their active flocculating compounds. Sludge dewaterability was evaluated by assessing various sludge parameters, including specific resistance to filtration (SRF), dryness of filtration cake (DC), and total suspended solid removal (TSS) from sludge filtrate. The collected results from various physicochemical characterizations of plant materials suggest that the main flocculating agents are carbohydrates in Cactus and Fenugreek and proteins in Moringa, Potato, and Phragmites. Additionally, all tested plant-based flocculants demonstrated effective dewatering performance. Interestingly, compared to the chemical flocculant polyaluminum chloride, Moringa and Cactus showed superior conditioning effects, yielding the lowest SRF values and the highest DC. As a result, the use of these natural flocculants improved sewage sludge filterability, leading to a significant removal of total suspended solids from the filtrate. The conditioning properties of Moringa and Cactus can be attributed to their high protein and sugar content, which facilitates the effective separation of bound water from solids through charge neutralization and bridging mechanisms. Thus, green conditioning using plant-based flocculants, particularly Moringa and Cactus materials, presents a promising and eco-friendly approach to enhance sewage sludge dewatering for safer disposal and valorization.

Effects of oil-water interfacial properties on protein structuring and droplet deformation in high moisture meat analogues containing oil

Adding oil to high moisture meat analogues (HMMA) can increase juiciness, and can be achieved by incorporating emulsion droplets during extrusion. Since these droplets can coalesce when subjected to high shear, selecting appropriate emulsion stabilisers is important. For several commercial plant-protein emulsion stabilisers, it was investigated how oil-water interfacial mechanical properties affect droplet deformation and protein structuring in extrusion of HMMAs. Emulsions with 10 wt% or 15 wt% oil, stabilised by potato protein isolates (POPI-1 (Rich in patatin) and POPI-2 (rich in protease inhibitor)) and pea protein isolate PPI, were used to make extrudates with 5.7 wt% and 8.5 wt% oil, respectively. In 8.5 wt%-extrudates, POPI-2 had the most oil leakage from the cooling die, while PPI had the smallest amount despite having softer and more stretchable interfaces. Blade-cutting tests showed the highest maximum force for 8.5 wt%-extrudates with POPI-1, likely because POPI-1 formed the stiffest interfaces. Tensile stress testing showed the largest fracture strain in 8.5% wt%-extrudates with PPI, corresponding to its longer wedge length. Multiphoton excitation microscopy was used to visualise the extrudates protein structure and oil droplets. This showed that droplets near the surface of the extrudate were less deformed than droplets in the centre. There were only small differences between protein stabilisers regarding oil droplet deformation, indicating droplet deformation was dominated by deformation of the protein matrix. The O/W interfacial properties significantly affected oil leakage, cutting force, and tensile strength of extrudates. These results are important to consider when designing emulsions for HMMAs processed by extruders.

Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein

An increasing number of plant-based milk products are appearing on the market as substitutes for dairy milk. These products are becoming more popular due to growing consumers concerns about environmental, health, or ethical issues linked to dairy milk. Typically, plant-based milks are produced using top-down approaches that involve mechanical disruption of plant tissues. In this study, we examined the possibility of using a bottom-up approach to mimic the structural and physicochemical properties of milk fat globules (MFGs) in homogenized milk. Plant-based MFGs (PB-MFGs) were prepared using flaxseed oil as an omega-3 fatty acid rich oil phase, and potato, soy, or pea protein as emulsifiers to create the interfacial membranes. PB-MFGs were prepared with the same oil content (10 %) but different protein contents (0.5, 1, 1.5, and 2 %). The mean particle diameters (d4,3 and d3,2) of the three types of PB-MFGs were slightly smaller than those of dairy MFGs, while their surface charges were somewhat more negative under neutral conditions. There was no significant difference in the shear viscosity of PB-MFGs and MFGs. In terms of stability, PB-MFGs prepared with potato protein exhibited the smallest particle size change after 30 days of storage. Moreover, the pH stability of these PB-MFGs was closest to that of dairy MFGs. Our results provide valuable insights into the design and development of plant-based milks with more dairy-like properties, which may increase their more widespread acceptance and application.

StEPF2 and StEPFL9 Play Opposing Roles in Regulating Stomatal Development and Drought Tolerance in Potato (Solanum tuberosum L.)

Stomata are essential for photosynthesis and water-use efficiency in plants. When expressed in transgenic Arabidopsis thaliana plants, the potato (Solanum tuberosum) proteins EPIDERMAL PATTERNING FACTOR 2 (StEPF2) and StEPF-LIKE9 (StEPFL9) play antagonistic roles in regulating stomatal density. Little is known, however, about how these proteins regulate stomatal development, growth, and response to water deficit in potato. Transgenic potato plants overexpressing StEPF2 (E2 plants) or StEPFL9 (ST plants) were generated, and RT-PCR and Western blot analyses were used to select two lines overexpressing each gene. E2 plants showed reduced stomatal density, whereas ST plants produced excessive stomata. Under well-watered conditions, ST plants displayed vigorous growth with improved leaf gas exchange and also showed increased biomass/yields compared with non-transgenic and E2 plants. E2 plants maintained lower H2O2 content and higher levels of stomatal conductance and photosynthetic capacity than non-transgenic and ST plants, which resulted in higher water-use efficiency and biomass/yields during water restriction. These results suggest that StEPF2 and StEPFL9 functioned in pathways regulating stomatal development. These genes are thus promising candidates for use in future breeding programs aimed at increasing potato water-use efficiency and yield under climate change scenarios.

Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properties

This study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 μmol Trolox/g; ORAC: 211 μmol Trolox/g; iron chelation capacity: 35.5 μmol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (≥1%), but BPC showed the highest EC and ES at low protein concentrations (≤0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.

Bulk and Interfacial Behavior of Potato Protein-Based Microgels.

This study aims to understand the bulk and interfacial performance of potato protein microgels. Potato protein (PoP) was used to produce microgels of submicrometer diameter via a top-down approach of thermal cross-linking followed by high-shear homogenization of the bulk gel. Bulk "parent" gels were formed at protein concentrations [PoP] = 5-18 wt %, which subsequently varied in their bulk shear elastic modulus (G') by several orders of magnitude (1-100 kPa), G' increasing with increasing [PoP]. The PoP microgels (PoPM) formed from these parent gels had diameters varying between 100 and 300 nm (size increasing with increasing G' and [PoP]), as observed via dynamic light scattering and atomic force microscopy (AFM) of PoPM adsorbed onto silicon. Interfacial rheology (interfacial shear storage and loss moduli, Gi' and Gi″) and interfacial tension (γ) of adsorbed films of PoP (i.e., nonheated PoP) and PoPM (both at tetradecane-water interfaces) were also studied, as well as the bulk rheology of the PoPM dispersions. The results showed that PoPM dispersions (at 50 vol %) had significantly higher bulk viscosity and shear thinning properties compared to the nonmicrogelled PoP at the same overall [PoP], but the bulk rheological behavior was in sharp contrast to the interfacial rheological performance, where Gi' and Gi″ of PoP were higher than for any of the PoPM. This suggests that the deformability and size of the microgels were key in determining the interfacial rheology of the PoPM. These findings may be attributed to the limited capacity for "unfolding" and lateral interactions of the larger PoPM at the interface, which are presumed to be stiffer due to their production from the strongest PoP gels. Our study further confirmed that heating and cooling the adsorbed films of PoPM after their adsorption showed little change, highlighting that hydrogen bonding was limited between the microgel particles.

Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability

Anthocyanins (ACNs) possess strong antioxidants, anti-cancer, anti-obesity, anti-diabetic, and anti-inflammatory properties but are limited use by their susceptibility to environmental factors. This study aims to overcome these limitations by developing and assessing a novel coacervate system, consisting of potato protein isolate (PPI) combined with various polysaccharides, to stabilize and encapsulate anthocyanins from black carrot concentrate The polysaccharides included in this system include inulin, gum Arabic, guar gum, pectin, and soluble fiber. The coacervate system's effectiveness in maintaining stability and increasing the bioavailability of anthocyanins was evaluated compared to conventional soybean protein-based systems. The results show that pH considerably influences potato protein solubility, with maximum solubility at strongly acidic (pH 2) conditions. Hygroscopicity and moisture content analysis of the coacervates showed significant variations, with potato protein-guar gum (PPIGG) microcapsules having the lowest moisture content and potato protein gum Arabic (PPIGA) microcapsules having the highest moisture content. SEM imaging illustrated distinct microcapsule morphologies, while FT-IR measurement verified the successful integration of proteins and polysaccharides. The significance of the research reflects its proof that potato protein isolate (PPI) based coacervate systems consists of potato protein with polysaccharides, particularly those containing gum Arabic and pectin, have significant potential for improving anthocyanin stability and bioavailability. These findings guide future studies to investigate other polysaccharides, improve coacervation processes, and explore applications in the food and nutraceutical sectors. It also offers valuable insights for creating efficient encapsulation techniques for bioactive substances.

Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation

The substitution of meat proteins with plant-based proteins from various sources is often motivated by nutritional considerations. However, the inherent limited solubility of plant proteins, which results in suboptimal techno-functional properties, remains a persistent challenge in food formulation. The purpose of this study was to investigate the impact of pH-shifting (P), high-intensity ultrasound (U), and ultrasound-assisted pH-shifting on the structure and solubility of soy protein isolate (SPI), potato protein isolate (PPI), and the soy/potato protein complex (SPI/PPI complex). Additionally, a detailed examination of the gel properties of SPI, PPI, and the SPI/PPI complex was conducted to assess the changes that occurred before and after modification. The results of particle size, zeta potential, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), free sulfhydryl (R-SH), surface hydrophobicity (H0), Fourier transform infrared spectrum (FTIR) and fluorescence intensity showed that P and U treatment promoted the unfolding of proteins structures and decreased particle size, and augmented protein-water interactions, leading to enhanced solubility. The pH-shift and ultrasound (PU) treatment further amplified these structural alterations in proteins. Consequently, the gelling characteristics of the modified proteins were substantially improved, with notable increases in hardness, elasticity, and water-holding capacity (WHC). The findings facilitate developing more targeted plant protein-based gel products that specific techno-functional attributes, concurrently allowing for modifications to their nutritional profiles.

Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel

SummaryTo reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties.

Microscopic study of proteins, starch and cell walls in potato trimmings

Potato trimmings are an undervalued food industry by-product and represent a potential source of valuable nutrients such as potato proteins. Cryo-scanning electron microscopy, atomic force microscopy, fluorescence microscopy and Raman microscopy were used to define the structural organisation of the protein fraction in this food side stream. The complementarity of the techniques allowed to localise the proteins in potato trimmings but also revealed the microstructure of these proteins, which were mainly present as aggregates in the cytoplasm, near starch granules and within gelatinised starch. Globules in the aggregates ranged in size from 0.1 to 0.25 μm. Upon acid-based stabilisation, differences in the microstructure of both gelatinised starch and cell walls were observed. These were most apparent in samples stabilised by steered fermentation, and it is suggested that these changes have caused the improved protein extractability (+41%) observed in these samples. A multipronged microscopy approach helps to elucidate the impact of acid-based stabilisation techniques and might explain the positive effect of the stabilisations on protein extractability.

Plant-based marbled salami analogs: Emulsion-loaded microgels embedded within protein-polysaccharide hydrogel matrices

The inherent molecular differences between plant and animal proteins make it challenging to accurately simulate the optical and mechanical properties of real meat products using plant-derived ingredients. Soft matter physics approaches are therefore being employed to direct the assembly of plant proteins, polysaccharides, and lipids into meat-like structures. The main focus of the current study was to use soft matter physics approaches to create plant-based analogs of marbled meat products, such as salami, chorizo, or pepperoni. These products have whitish fatty regions embedded within reddish/brown lean regions. In this study, we mimicked the fatty regions in salami using emulsion-loaded alginate beads and the lean regions using composite hydrogels assembled from potato protein and gellan gum. Initially, the textural attributes of the plant-based lean regions were optimized by varying potato protein type (low or high isoelectric point) and concentration. As expected, the mechanical strength of the lean region analogs increased with increasing protein content and depended on protein type. Introducing alginate beads into the salami analogs had little impact on their textural attributes when measured under compression conditions but decreased their stiffness and fracture stress when measured under tensile conditions. In particular, introducing either small or large beads reduced the stiffness and breaking stress of the salami analogs, which was attributed to the introduction of weak points in the composite hydrogel. Finally, we showed that the appearance and textural attributes of real salami could be mimicked in plant-based salami by optimizing its composition and structure. This research provides valuable insights into methods of better simulating the properties of marbled meat products, like sausages and cold-cut meat products, thereby creating a more sustainable food supply.

The Abscisic Acid Receptor Gene StPYL8-like from Solanum tuberosum Confers Tolerance to Drought Stress in Transgenic Plants.

Pyrabactin resistance 1-like (PYL) proteins are abscisic acid (ABA) receptors that play a crucial role in the plant's response to adverse environmental conditions. However, as of yet, there is limited research on the role of PYL proteins in potato. In this study, a potato PYL gene, StPYL8-like, was identified through transcriptome analysis under drought stress. Molecular characterization revealed that the StPYL8-like protein possesses a highly conserved PYL family domain. Evolutionary analysis demonstrated that StPYL8-like protein clusters with various PYL proteins are involved in stress responses across different species. Functional assays showed that StPYL8-like robustly responds to different abiotic stresses, including drought and ABA treatment. Furthermore, the transient and stable expressions of StPYL8-like in tobacco enhanced their drought resistance, leading to increased plant height, leaf number, and fresh weight, as well as an improved root system. Transgenic tobacco carrying the StPYL8-like gene exhibited lower malondialdehyde (MDA) levels and higher proline accumulation and antioxidant enzyme activity compared to wild-type plants under drought conditions. Moreover, StPYL8-like upregulated the expression of stress-responsive genes (NtRD29A, NtLEA5, NtP5CS, NtPOD, NtSOD, and NtCAT) in transgenic plants subjected to drought stress. Collectively, these findings highlight the positive regulatory role of the StPYL8-like gene in enhancing potato plants' response to drought stress.

The emulsifying capacity and stability of potato proteins and peptides: A comprehensive review.

The potato has recently attracted more attention as a promising protein source. Potato proteins are commonly extracted from potato fruit juice, a byproduct of starch production. Potato proteins are characterized by superior techno-functional properties, such as water solubility, gel-forming, emulsifying, and foaming properties. However, commercially isolated potato proteins are often denatured, leading to a loss of these functionalities. Extensive research has explored the influence of different conditions and techniques on the emulsifying capacity and stability of potato proteins. However, there has been no comprehensive review of this topic yet. This paper aims to provide an in-depth overview of current research progress on the emulsifying capacity and stability of potato proteins and peptides, discussing research challenges and future perspectives. This paper discusses genetic diversity in potato proteins and various methods for extracting proteins from potatoes, including thermal and acid precipitation, salt precipitation, organic solvent precipitation, carboxymethyl cellulose complexation, chromatography, and membrane technology. It also covers enzymatic hydrolysis for producing potato-derived peptides and methods for identifying potato protein-derived emulsifying peptides. Furthermore, it reviews the influence of factors, such as physicochemical properties, environmental conditions, and food-processing techniques on the emulsifying capacity and stability of potato proteins and their derived peptides. Finally, it highlights chemical modifications, such as acylation, succinylation, phosphorylation, and glycation to enhance emulsifying capacity and stability. This review provides insight into future research directions for utilizing potato proteins as sustainable protein sources and high-value food emulsifiers, thereby contributing to adding value to the potato processing industry.

A homo-FRET assay for patatin-specific proteolytic activity

The potato protein patatin embeds bioactive peptides that require targeted hydrolysis to be released as promising food additives. This study presents a patatin-specific protease assay for assessing a wide range of protease activities in high-throughput format. Conjugating patatin to the amine reactive fluorogenic BODIPY FL dye provided a stable protease substrate with efficient homo-FRET quenching at a low degree (7–8) of labeling. Compared to commercial BODIPY-casein, BODIPY-patatin provided higher fluorescence enhancement (by de-quenching) at high protease concentrations, while the sensitivity was generally comparable for both highly specific (e.g. Trypsin) and industrial relevant proteases (e.g. Alcalase and Neutrase) at low doses. For Chymotrypsin, BODIPY-patatin provided a 39 % response improvement at 5 ng dose. A peptide-centric analysis of mass spectrometry-based bottom-up proteomics data identified several BODIPY-labeling sites with varying occupancies in patatin, indicating heterogenous labeling under the applied conjugation conditions. BODIPY-labeled patatin complements commercial BODIPY-labeled casein as a globular, plant-based alternative for screening of proteolytic activity.

Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties

Potato proteins have been shown to be suitable alternatives for animal proteins in food foam formulations but their ability to form and stabilize foam is mechanistically ill-understood. The present study aimed to better understand the foaming properties of a protein fraction isolated from potato trimmings, a by-product from the potato industry. This was achieved by comparing the properties of these in-house isolated proteins to those of commercial and highly purified potato proteins. Protein isolates (53.8 ± 4.7 g/100 g dry weight) were produced from trimmings by alkaline solubilization (pH 9.0) and isoelectric precipitation (pH 4.0). The foaming properties of the in-house isolate at pH 3.0 and 7.0 were better than those of a blend of commercial potato proteins with similar relative amounts of patatin and protease inhibitors as the in-house isolate. Notably, this was the case despite the fact that more proteins were insoluble in the in-house isolate than in the commercial potato protein suspensions. Patatin and protease inhibitors were further shown to both contribute considerably to the formation and stabilization of foams. Interestingly, a beneficial effect on foam stability was found when patatin and protease inhibitors of various colloidal sizes were present. Additionally, impurities in the in-house isolates likely contributed to their superior foaming properties. In conclusion, a protein-rich fraction with good foaming properties can be recovered from potato trimmings. Mechanistic insights were gained into the foaming properties of potato protein (mixtures). This research also highlighted the importance of assessing protein colloidal state when investigating plant protein structure-function relationships.

Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads

Based on the previous research, this work aimed to reveal the effect of sweet potato protein hydrolysates (SPPHs) with different molecular weights (1000, 3000, and 8000 Da) at 0.5 % on the gelation behavior of calcium-induced sodium alginate (SA), and the encapsulation efficiency and storage stability of purple sweet potato anthocyanins (PSPA) in calcium-induced alginate gel beads was determined. Results indicated that SPPHs with a molecular weight of 8000 Da formed hydrogen bonds and other interactions with SA, which strengthened the internal network connections of the gel, significantly enhanced the gel and effectively filled its pores. The highest encapsulation efficiency was achieved at 87.27 %, compared to 61.73 % without SPPHs. Additionally, stored at 37 °C for 21 days after commercial sterilization, the residual concentration of PSPA with SPPHs was 2.50 times higher than that without SPPHs. SPPHs can enhance the encapsulation efficiency of PSPA and retard their release in gel beads.

Cellulose reinforcement of plant-based protein hydrogels: Effects of cellulose nanofibers and nanocrystals on physicochemical properties

This study explored the impact of cellulose-derived fillers, cellulose nanofibers (CNFs) and cellulose nanocrystals (CNCs), on the microstructure and texture of potato protein hydrogels (20 wt% protein). Particle size analysis, surface charge analysis, and molecular docking simulations suggested that the cellulose nanofibers and nanocrystals acted as inactive fillers within the potato protein matrix. Texture profile analysis showed that incorporation of small amounts of CNFs (<1%) increased the gel strength (by up to 69%), but the addition of larger amounts decreased it, which was attributed to disruption of the protein network by aggregated nanofibers at higher concentrations. The incorporation of CNCs had a much smaller effect on the gel strength of the potato protein hydrogels, only increasing it by up to 15% at 2% CNC. Shearing the cellulose-reinforced hydrogels in a shear rheometer had little impact on their gel strength at lower filler concentrations (<2 wt%) but increased it at higher concentrations. Microscopy analysis showed that the cellulose fibers could be aligned at sufficiently high shearing rates, leading to a fibrous microstructure. This study provides valuable insights into the optimization of the properties of cellulose fillers for application in plant protein hydrogels. In particular, it suggests that they may be utilized in plant-based meat analogs to enhance their textural attributes and optimize their appearance.

Effect of Agro-Industrial by Products Derived from Volatile Fatty Acids on Ruminant Feed In Vitro Digestibility.

The growing demand for sustainable ruminant feed alternatives has motivated the application of bioconversion approaches for the valorization of agro-food byproducts (AFB) into feed additives and supplements. The present study thoroughly investigated substituting volatile fatty acids (VFAs) obtained from acidogenic fermentation (AF) of AFB as an energy source in ruminant feed. Rumen in vitro digestibility assays were conducted utilizing the gas production method, wherein the VFAs obtained from AF of apple pomace and potato protein liquor was substituted with partial silage and concentrate energy at levels of 10%, 20%, and 30%. The results indicate that substituting 20% of the concentrate's energy with VFA mixture significantly reduced methane production and had no adverse effect on the production and accumulation of VFAs in the simulated rumen media. Conversely, replacing 10% of the silage energy with VFAs led to a decrease in methane production and further enhanced the production of VFAs. Readily digestible VFAs in ruminant feed have the potential to enhance energy availability and sustainability in ruminant farming practices, aligning with the principles of circular economy and waste valorization.

Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Optimization of protein mixtures and hydrocolloids was carried out for the preparation of sponge cake using egg-white replacer. First, the protein mixtures ranged fixed as followed; soy protein isolate (SPI, 2–8%), wheat protein isolate (WPI, 2–8%), and potato protein isolate (PPI, 2–4%) based on preliminary experiments. The foaming properties of protein mixture was investigated and evaluated using reactive surface methodology (RSM). Then, the effects of guar gum (GG) and sodium alginate (SA) in protein mixture were investigated. According to the results of foam properties, optimized formula of mixture is strongly influenced by the PPI, WPI, and SA concentration. Based on the results of this research, the optimal proportions of egg-white replacers are (2% SPI; 4.6% WPI; 3.4% PPI; 0.24% GG; 0.15% SA). The overall quality characteristics of sponge cakes made with egg white replacer were similar compared to the egg white.