Protein co-precipitates: a review of their preparation and functional properties.

Muhammad H. Alu'datt, Ghaid J. Al-Rabadi, Inteaz Alli, Khalil Ereifej, Taha Rababah, Mohammad N. Alhamad, Peter Torley

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.
Original languageEnglish
Pages (from-to)327-335
Number of pages9
JournalFood and Bioproducts Processing
Volume91
Issue number4
DOIs
Publication statusPublished - Oct 2013

Fingerprint

functional properties
Precipitates
Proteins
proteins
ingredients
Food Industry
food industry
raw materials
Food
oilmeals
coprecipitation
Raw materials
composite materials
brewing
linseed
Sesamum
Brewing
canola
blended foods
dairy protein

Cite this

Alu'datt, M. H., Al-Rabadi, G. J., Alli, I., Ereifej, K., Rababah, T., Alhamad, M. N., & Torley, P. (2013). Protein co-precipitates: a review of their preparation and functional properties. Food and Bioproducts Processing, 91(4), 327-335. https://doi.org/10.1016/j.fbp.2012.11.011
Alu'datt, Muhammad H. ; Al-Rabadi, Ghaid J. ; Alli, Inteaz ; Ereifej, Khalil ; Rababah, Taha ; Alhamad, Mohammad N. ; Torley, Peter. / Protein co-precipitates : a review of their preparation and functional properties. In: Food and Bioproducts Processing. 2013 ; Vol. 91, No. 4. pp. 327-335.
@article{77634392dd3b4fc780afdfbeb02052a9,
title = "Protein co-precipitates: a review of their preparation and functional properties.",
abstract = "Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.",
keywords = "Co-precipitate, Milk, Plant, Protein, Soybean, Whey",
author = "Alu'datt, {Muhammad H.} and Al-Rabadi, {Ghaid J.} and Inteaz Alli and Khalil Ereifej and Taha Rababah and Alhamad, {Mohammad N.} and Peter Torley",
note = "Imported on 12 Apr 2017 - DigiTool details were: 086 FoR could not be migrated (90802 - ). month (773h) = October, 2013; Journal title (773t) = Food and Bioproducts Processing. ISSNs: 0960-3085;",
year = "2013",
month = "10",
doi = "10.1016/j.fbp.2012.11.011",
language = "English",
volume = "91",
pages = "327--335",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Institution of Chemical Engineers",
number = "4",

}

Alu'datt, MH, Al-Rabadi, GJ, Alli, I, Ereifej, K, Rababah, T, Alhamad, MN & Torley, P 2013, 'Protein co-precipitates: a review of their preparation and functional properties.', Food and Bioproducts Processing, vol. 91, no. 4, pp. 327-335. https://doi.org/10.1016/j.fbp.2012.11.011

Protein co-precipitates : a review of their preparation and functional properties. / Alu'datt, Muhammad H.; Al-Rabadi, Ghaid J.; Alli, Inteaz; Ereifej, Khalil; Rababah, Taha; Alhamad, Mohammad N.; Torley, Peter.

In: Food and Bioproducts Processing, Vol. 91, No. 4, 10.2013, p. 327-335.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Protein co-precipitates

T2 - a review of their preparation and functional properties.

AU - Alu'datt, Muhammad H.

AU - Al-Rabadi, Ghaid J.

AU - Alli, Inteaz

AU - Ereifej, Khalil

AU - Rababah, Taha

AU - Alhamad, Mohammad N.

AU - Torley, Peter

N1 - Imported on 12 Apr 2017 - DigiTool details were: 086 FoR could not be migrated (90802 - ). month (773h) = October, 2013; Journal title (773t) = Food and Bioproducts Processing. ISSNs: 0960-3085;

PY - 2013/10

Y1 - 2013/10

N2 - Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.

AB - Advances in protein co-precipitation technology over the past two decades have made it possible to commercially produce different types of proteins from mixtures of raw materials. Incorporation of protein co-precipitates improves the functional (e.g. appearance, texture, and stability) and nutritional characteristics of many food products. Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to greater research into blends or composites as food ingredients. Protein co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as ingredients in the food industry, though relatively little published information is available on this subject. There is limited information about the use of protein co-precipitates by the food industry when developing products for different groups of potential consumers. The aim of this review is to evaluate the current status of protein co-precipitate research as a potential way of improving utilization of protein rich raw materials (e.g. dairy protein), oil seed meals (e.g. sesame, soybean, flaxseed and canola) and by-products (e.g. brewing yeast). By blending proteins from different sources, protein co-precipitates are a way of overcoming deficiencies in essential amino acid contents found in proteins from a single source, which giving ingredients with good functional properties and desirable sensory characteristics.

KW - Co-precipitate

KW - Milk

KW - Plant

KW - Protein

KW - Soybean

KW - Whey

U2 - 10.1016/j.fbp.2012.11.011

DO - 10.1016/j.fbp.2012.11.011

M3 - Article

VL - 91

SP - 327

EP - 335

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

IS - 4

ER -

Alu'datt MH, Al-Rabadi GJ, Alli I, Ereifej K, Rababah T, Alhamad MN et al. Protein co-precipitates: a review of their preparation and functional properties. Food and Bioproducts Processing. 2013 Oct;91(4):327-335. https://doi.org/10.1016/j.fbp.2012.11.011