Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers

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dc.contributor.authorAksoylu Özbek Z.
dc.contributor.authorKawata K.
dc.contributor.authorZhou H.
dc.contributor.authorChung C.
dc.contributor.authorPark J.H.
dc.contributor.authorMcClements D.J.
dc.date.accessioned2024-07-22T08:01:04Z
dc.date.available2024-07-22T08:01:04Z
dc.date.issued2024
dc.description.abstractThis study aimed to upcycle a byproduct of the edible oil industry, cold-pressed nettle seed meal (CPNSM), into a plant-based emulsifier, thereby increasing the sustainability of the food system. The protein content of the nettle seed protein (NSP) powder was 48.3% with glutamic acid (16.6%), asparagine (10.7%), and arginine (9.7%) being the major amino acids. NSPs had a denaturation temperature of 66.6 °C and an isoelectric point of pH 4.3. They could be used as emulsifiers to form highly viscous coarse corn oil-in-water emulsions (10% oil, 4% NSP). Nevertheless, 10-fold diluted emulsions exhibited rapid creaming under different pH (2–9), salt (0–500 mM NaCl) and temperature (>40 °C) conditions, but they were relatively stable to aggregation. Our findings suggest that NSPs could be used as emulsifiers in highly viscous or gelled foods, like dressings, sauces, egg, cheese, or meat analogs. © 2023
dc.identifier.DOI-ID10.1016/j.foodchem.2024.139878
dc.identifier.issn03088146
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/11306
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectAmino acids
dc.subjectEmulsification
dc.subjectEmulsions
dc.subjectOils and fats
dc.subjectOstwald ripening
dc.subjectSeed
dc.subjectSodium chloride
dc.subjectSustainable development
dc.subjectamino acid
dc.subjectarginine
dc.subjectasparagine
dc.subjectcorn oil
dc.subjectedible oil
dc.subjectemulsifying agent
dc.subjectglutamic acid
dc.subjectsodium chloride
dc.subjectUrtica dioica extract
dc.subjectwater oil cream
dc.subjectAlternative protein
dc.subjectCircular economy
dc.subjectEmulsion stability
dc.subjectFood emulsifiers
dc.subjectFood system
dc.subjectIsolation and characterization
dc.subjectOil industries
dc.subjectSeed meal
dc.subjectSeed protein
dc.subjectUrtica dioica
dc.subjectArticle
dc.subjectcheese
dc.subjectcontrolled study
dc.subjectdenaturation
dc.subjectegg
dc.subjectisoelectric point
dc.subjectmeat substitute
dc.subjectnonhuman
dc.subjectoil industry
dc.subjectpH
dc.subjectplant seed
dc.subjectpowder
dc.subjectprotein content
dc.subjectsauce
dc.subjecttemperature
dc.subjectUrtica dioica
dc.subjectProteins
dc.titleIsolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers
dc.typeArticle

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