Background. The shifts in global eating patterns towards greater consumption of protein-based foods encourages research to recover protein from sustainable sources and valorization of existing proteins. However, some proteins show poor functionalities in food systems. The application of alkaline-aided treatments to modify these proteins for converting them into functional ingredients has attracted prominent interest. A review on this subject is of demanding to fill the knowledge gap in exploiting the benefits of the alkaline-aided treatments. Scope and approach. This review studied the recent developments in alkaline-mediated treatments for extraction and functional modification of proteins. The most important parameters in alkaline-assisted extraction of proteins from animal and plant sources were surveyed. The combination of alkaline-assisted extraction with other technologies was investigated. The effects of the alkaline-mediated treatment alone or in combination with other novel technologies for the functional modification of proteins and their co-assembling to produce soluble hybrid proteins are reviewed. Finally, the electro-activation approach as a reagentless technology for generation in place alkaline medium and its applications in the extraction and functional modification of protein is discussed. Key findings and conclusions. This review reveals that alkaline medium, particularly when combined with other treatments such as heating and ultrasound, can significantly affect the conformation and structure of protein due to their irreversible unfolding, leading to significant enhancement of their solubility, emulsifying, foaming, gelation, and bioactive compound binding properties. Furthermore, alkaline treatment can be used for co-assembling a low soluble compact protein with a highly soluble protein, leading to the fabrication of the soluble hybrid nanoparticles through structural interactions. It is evident from the findings that a combination of novel techniques is proven to be more efficient for protein recovery and functional modification of proteins, so innovating combination of the novel technologies with alkaline treatments can be interesting topics to help to decipher the key challenges faced by food processing industries to valorize the food protein resources.

Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review

Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps

Change in the structural and functional properties of goat milk protein due to pH and heat.

“Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates”

Jatropha seed cake is a by-product of biodiesel industry which is rich in proteins and carbohydrates and contains many bioactive compounds. Besides having a good protein quality, the essential amino acid content (except lysine) is also high in Jatropha seed cake, and therefore, Jatropha proteins can be exploited for many technical applications. The major hindrance for its use as a protein supplement is the presence of anti-nutritional factors and toxins, especially the phorbol esters. The detoxification of Jatropha seed cake for the removal of phorbol esters has been shown in our earlier studies. Proteins were extracted from the detoxified Jatropha seed cake and analyzed for amino acid content. Various parameters such as temperature, solubilization pH, precipitation pH and extraction time were studied for their effect on protein content, and the process was optimized using response surface methodology among 5 best samples selected based on protein content and protein yield from dry concentrates. The amount of dry matter, protein content and protein yield of 17.1%, 41.98% and 38.66%, respectively, was obtained under the optimized conditions of 60 °C temperature, solubilization pH 11.0, precipitation pH 4.41 and extraction time of 0.78 h. Amino acid contents revealed that the extracted samples contained a higher concentration of essential amino acids, especially leucine (4.40 ± 0.98 g/100 g). The results indicated that the protein extraction procedure from Jatropha seed cake affected the amino acid content, yet the values were close to FAO/WHO reference protein, and thus, the Jatropha proteins can be explored further for their use as feed supplement.

Optimization of protein extraction from detoxified Jatropha seed cake using response surface methodology and amino acid analysis

The aim of this study was to evaluate functional properties of the protein extracted from lanternfish (Benthosema pterotum). Extraction of the fish protein was performed in alkaline pHs (10 and 12) followed by precipitation at its isoelectric pH. The effects of different extraction temperatures (0, 4, 11, 25, and 30°C) were also studied. The results showed that the protein recovery yield was higher when extracted at pH 12 compared to pH 10. Furthermore, some functional properties including water holding capacity, oil holding capacity, emulsifying capacity, foaming capacity, and solubility of the protein isolated at pH 12 were higher than that isolated at pH 10 (p < 0.05). The color evaluation (L*, a*, and b*) of the samples showed protein isolated at pH 12 was lighter (higher L*) than protein isolated at pH 10, but redness (a* value) declined in both samples. Evaluation of different extraction temperatures showed that protein recovery yield and functional properties were improved with increasing t...

Effect of Temperature and Alkaline pH on the Physicochemical Properties of the Protein Isolates Extracted from the Whole Ungutted Lanternfish (Benthosema pterotum)

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Yahya Maghsoudloo

Author Tools

Chat about Author

Papers

Effect of Temperature and Alkaline pH on the Physicochemical Properties of the Protein Isolates Extracted from the Whole Ungutted Lanternfish (Benthosema pterotum)