Protein flours, plant

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Nutrition research on winged bean has mainly focused upon the tough, mature seed, which is rich in protein and oil. The seeds are occasionally consumed in Indonesia and Papua NewGuinea (59, 60). A survey of 240 winged bean accessions from 16 countries showed that the protein and oil contents range between 20.7-45.9% and 7.2-21.5% respectively (13). Studies on the evaluation of seed flour as an alternative feed source for livestock has only recently begun. The two most commonly used plant protein sources in broiler (chicken) diets to date have been soybean and peanut cake (62). 

Biscuits were prepared from plant-protein flours based on 20Z replacement for wheat flour. In biscuits prepared with fractions isolated from cottonseed flours, the quantities used were calculated using the percentages these fractions represented of the original flour, e.g., the salt solution soluble fraction of LCP flour was 43X of the original flour and 8.6Z, (20 x 0.43) replacement for wheat was used to prepare the biscuit. 

Comparison of color measurements on wheat flour and six different plant-protein products with the visual appearance of these flours shows that the L, a, b scale does yield meaningful values (Figure 3). The L value for the alfalfa leaf protein (L 75.5) shows that this product is much darker than the wheat flour (L = 89.5) and somewhat darker than the other plant-protein materials (L = 79.5 to 88.2). The a values do not show any significant variations (a +1.0 to -1.7), indicating the absence of significant red or green coloration in the flours. 

All of the plant-protein flours gave positive b values (b 7.6 to 13.8), indicating some yellow coloration in these products. This comparison of wheat and plant-protein products as dry powders or flours also illustrates another important point the color of the dry flours does not accurately reflect the magnitude of the color problem observed when these flours are used in food products. 

The best method for evaluation of the color problem is to prepare a food product containing the protein flour. Biscuits were routinely used as the model food system. Figure 5 illustrates the color of biscuits prepared with lOOZ wheat flour and with 20Z plant-protein products. The color of the biscuits prepared with soybean and peanut flours shows that these ingredients do not cause a serious color problem. However, sunflower, alfalfa leaf, and cottonseed flours do produce a discoloration in this model food system. The L and b values generally reflect this visual evaluation. 

When cottonseed flours and some other plant-protein products are used in food applications, there is a serious discoloration problem. Plant phenolic constituents are the major contributors to this problem. When cottonseed flours are used in food products, a yellow coloration is caused by cottonseed flavonoids. 

Color in food products ranks second in importance to taste in relation to consumer acceptability of a product. Discoloration problems caused by plant-protein products must be solved if these products are to be accepted. Isolation and identification of the pigments producing color is an important step in solving this problem and the methods developed in the studies presented in this chapter with cottonseed flours are applicable to color problems caused by other plant-protein products. 

For measuring water absorption by the excess water method, the techniques developed by Janicki and Walczak (described by Hamm, 21) for meats and by Sosulski (22) for wheat flour are modified. Lin et al. (17) modified the Sosulski technique for use with sunflower and soy meal products. This modified procedure has been employed for much of the research on water absorption of plant protein additives. Water absorption capacities of a soy flour, two soy concentrates, and two soy isolates were compared by Lin et al. (17) to those of a sunflower flour, three sunflower concentrates, and one sunflower isolate. The percent water absorption of the soy products increased as the total protein content of the samples increased from flour to isolate. The soy flour absorbed 130% water, the soy concentrates absorbed an average of 212% water, and the soy isolates absorbed an average of 432% water. No calculations were made, however, that related the percent water absorbed to protein content of the samples. The sunflower products, though similar in protein content, did not respond in the same magnitude or direction as the soy products. 

Several essential amino acids have been shown to be the limiting factor of nutrition in plant proteins. In advanced countries, the ratio of vegetable proteins to animal proteins in foods is 1.4 1. In underdeveloped nations, the ratio is 3.5 1. which means that people in underdeveloped areas depend upon vegetable proteins. Among vegetable staple foods, wheat easily can be fortified. It is used as flour all over the world. L-Lysine hydrochloride (0,2% ) is added to the flour. Wheat bread fortified with lysine is used in several areas of the woilcl in Japan it is supplied as a school ration. 

Groninger (38) succinylated fish myofibrillar protein and examined some of its chemical and functional properties. The fish myofibrillar proteins were succinylated at different levels and the degree of succinyla-tion was related to a functional property such as emulsification capacity. The protein efficiency ratio for succinylated protein was lower than that of untreated fish protein. Grant (39) succinylated wheat flour proteins and analyzed their solubility, viscosity, and chromatographic behavior. The effects of acetylation and succinylation on the physicochemical and functional properties of several plant proteins was reviewed recently by Kinsella and Shetty (6). 

Kanerva et al. 1996). Natural rubber latex and laboratory animals are probably the most common causes of contact urticaria in the laboratory environment. Other types of noninfectious biological risk may include exposure to animal and plant proteins, e.g., flour, grains or feed, and decorative plants, and enzymes (Tarvainen et al. 1991). Contact urticaria from laboratory animals is more common in persons carrying out experiments with animals, e.g., laboratory technicians and chemists, than in those tending them. The former tasks involve more direct handling of the animals, their secretions, and their internal organs (Susitaival and Hannuksela 1997). 

In recent years, soy products such as soy whole flour (SF), soy protein concentrate (SPC), and soy protein isolate (SPI) have been considered as alternatives to petroleum polymers because of their abundance, low cost, perfect adhesion, and good biodegradability (Maruthi et al. 2014). SF contains about 40-60 % protein, combined with fats and carbohydrates. Soy protein concentrate contains about 60-70 % protein. SPI contains more than 90 % of protein and is the most widely used soybean product for film processing (Ciannamea et al. 2014). Moreover, SPI-based films are clearer, smoother, and more flexible compared to other plant protein-based films, and they have impressive gas barrier properties compared to those prepared from lipids and polysaccharides. When SPI films are not moist, their O2 permeability was 500, 260, 540, and 670 times lower than that of films based on low-density polyethylene, methylceUulose, starch, and pectin, respectively (Song et al. 2011). Thus, in addition to their large availability, soy protein-based materials have interesting barrier and release properties ideal for packaging applications. 

Herbal products used for the relief of menopausal symptoms are purported to act by a number of different mechanisms. Phytoestrogens are plant sterols that are structurally similar to human and animal estrogen. Soy protein is a common source of phytoestrogens and can be found in products such as tofu, soy milk, soy flour, and tempeh. Various studies have demonstrated conflicting results as to the efficacy of... 

This is the flour that would go into the Chorleywood bread plants. It would be based on all EU wheat (in most years all English). The protein content would probably be 10.6 11.5%. This flour could also be used for making puff pastry. 

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