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Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach.

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Title: Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach.
Authors: Mitacek, Rachel1 (AUTHOR), Marks, M. David2 (AUTHOR), Kerr, Nicole1 (AUTHOR), Gallaher, Daniel1 (AUTHOR), Ismail, Baraem P.1 (AUTHOR) bismailm@umn.edu
Source: Journal of the American Oil Chemists' Society (JAOCS). Nov2023, Vol. 100 Issue 11, p869-888. 20p.
Subjects: Protein structure, Seed proteins, Plant proteins, Soy proteins, Meat analysis, Pilot plants, Seeds, Soy flour
Abstract: As the consumer demand for plant proteins continues to grow, the food industry is seeking novel and sustainable protein sources to incorporate in various food products. Pennycress (Thlaspi arvense), a sustainable cover crop, produces oilseeds high in protein, warranting investigation. Accordingly, protein extraction from pennycress was evaluated under various extraction conditions, using alkaline extraction and salt solubilization coupled with ultrafiltration. Given the superior color and functionality of the salt extracted pennycress protein isolate (PcPI), its production was scaled‐up about two hundred folds in a pilot plant. Furthermore, a new pennycress accession bred to have zero erucic acid (0EA) was evaluated to determine the impact of seed variety on protein characteristics. Structural and functional characterization was performed on PcPI and compared to native (nSPI) and commercial (cSPI) soy protein isolates. Salt extracted PcPI had comparable gel strength to cSPI, three times higher solubility under acidic conditions, and ~1.5 times better emulsification capacity. PcPI extracted from 0EA was mildly different in structure and functionality from that extracted from wildtype pennycress, with the slight variation attributed to genetic variance. Finally, the protein digestibility‐corrected amino acid score (PDCAAS) of the salt extracted PcPI, calculated in vivo (0.72) and in vitro (0.87), was superior or comparable to other plant protein sources. This research provided, for the first time, a comprehensive evaluation of different protein extraction protocols to produce a functional PcPI that can compete with soy protein for various food applications, such as acidic beverages, meat and dairy products, and emulsified systems. [ABSTRACT FROM AUTHOR]
Copyright of Journal of the American Oil Chemists' Society (JAOCS) is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 173368328
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PubType: Academic Journal
PubTypeId: academicJournal
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach.
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  Data: <searchLink fieldCode="AR" term="%22Mitacek%2C+Rachel%22">Mitacek, Rachel</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Marks%2C+M%2E+David%22">Marks, M. David</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kerr%2C+Nicole%22">Kerr, Nicole</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gallaher%2C+Daniel%22">Gallaher, Daniel</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ismail%2C+Baraem+P%2E%22">Ismail, Baraem P.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> bismailm@umn.edu</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+the+American+Oil+Chemists'+Society+%28JAOCS%29%22">Journal of the American Oil Chemists' Society (JAOCS)</searchLink>. Nov2023, Vol. 100 Issue 11, p869-888. 20p.
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  Data: <searchLink fieldCode="DE" term="%22Protein+structure%22">Protein structure</searchLink><br /><searchLink fieldCode="DE" term="%22Seed+proteins%22">Seed proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+proteins%22">Plant proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Soy+proteins%22">Soy proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+analysis%22">Meat analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Pilot+plants%22">Pilot plants</searchLink><br /><searchLink fieldCode="DE" term="%22Seeds%22">Seeds</searchLink><br /><searchLink fieldCode="DE" term="%22Soy+flour%22">Soy flour</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: As the consumer demand for plant proteins continues to grow, the food industry is seeking novel and sustainable protein sources to incorporate in various food products. Pennycress (Thlaspi arvense), a sustainable cover crop, produces oilseeds high in protein, warranting investigation. Accordingly, protein extraction from pennycress was evaluated under various extraction conditions, using alkaline extraction and salt solubilization coupled with ultrafiltration. Given the superior color and functionality of the salt extracted pennycress protein isolate (PcPI), its production was scaled‐up about two hundred folds in a pilot plant. Furthermore, a new pennycress accession bred to have zero erucic acid (0EA) was evaluated to determine the impact of seed variety on protein characteristics. Structural and functional characterization was performed on PcPI and compared to native (nSPI) and commercial (cSPI) soy protein isolates. Salt extracted PcPI had comparable gel strength to cSPI, three times higher solubility under acidic conditions, and ~1.5 times better emulsification capacity. PcPI extracted from 0EA was mildly different in structure and functionality from that extracted from wildtype pennycress, with the slight variation attributed to genetic variance. Finally, the protein digestibility‐corrected amino acid score (PDCAAS) of the salt extracted PcPI, calculated in vivo (0.72) and in vitro (0.87), was superior or comparable to other plant protein sources. This research provided, for the first time, a comprehensive evaluation of different protein extraction protocols to produce a functional PcPI that can compete with soy protein for various food applications, such as acidic beverages, meat and dairy products, and emulsified systems. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of the American Oil Chemists' Society (JAOCS) is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1002/aocs.12733
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 20
        StartPage: 869
    Subjects:
      – SubjectFull: Protein structure
        Type: general
      – SubjectFull: Seed proteins
        Type: general
      – SubjectFull: Plant proteins
        Type: general
      – SubjectFull: Soy proteins
        Type: general
      – SubjectFull: Meat analysis
        Type: general
      – SubjectFull: Pilot plants
        Type: general
      – SubjectFull: Seeds
        Type: general
      – SubjectFull: Soy flour
        Type: general
    Titles:
      – TitleFull: Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Mitacek, Rachel
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            NameFull: Marks, M. David
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            NameFull: Kerr, Nicole
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            NameFull: Gallaher, Daniel
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            NameFull: Ismail, Baraem P.
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          Dates:
            – D: 01
              M: 11
              Text: Nov2023
              Type: published
              Y: 2023
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              Value: 100
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              Value: 11
          Titles:
            – TitleFull: Journal of the American Oil Chemists' Society (JAOCS)
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