Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles.

Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum.

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.

Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next-generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low-moisture extrusion cooking at different combinations of screw speed (SS), feed moisture content (MC), and barrel temperature (BT) profile. In total, seven different combinations of processing treatments were tested, and the resulting TVPs were characterized for their physical (rehydration ratio, texture profile analysis, color, and bulk density), techno-functional (oil and water holding capacities), and microstructural properties.

Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing.

Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the recovery of value-added ingredients and bioactives from the wastes and by-products is the utilization of the most efficient extraction technique. This work is an overview of the classification of wastes and by-products of nuts, seeds, cereals and legumes processing, the methods used in the extraction of valuable compounds such as proteins, dietary fibers, phenolics, flavonoids and other bioactives.

Gallium arsenide optical phased array photonic integrated circuit.

A 16-channel optical phased array is fabricated on a gallium arsenide photonic integrated circuit platform with a low-complexity process. Tested with a 1064 nm external laser, the array demonstrates 0.92° beamwidth, 15.

What's Up Wednesday: Optimizing Educational Rounding to Improve Outcomes.

The role of the nursing professional development practitioner is to identify gaps in practice and determine opportunities for learning. Scanning the environment is one of the crucial inputs of the nursing professional development practice model. However, owing to the complexities of today's patient care environment, engaging staff at the point of care presents formidable challenges.

Contribution of home garden vegetables on reducing stunting among 6- to 23-month-old children in South Tigray, northern Ethiopia.

The study was conducted to analyze the contribution of home garden vegetables in reducing stunting among 6- to 23-month-old children from South Tigray, Northern Ethiopia. The quasi-experimental study design was used. Multistage sampling technique was used to select the districts and study communities.

Bioengineered Enzymes and Precision Fermentation in the Food Industry.

Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions. The advent of enzyme engineering approaches such as rational design, directed evolution, and semi-rational design provided much-needed impetus for tailor-made enzymes with improved or novel catalytic properties.

Quantitative trait loci associated with amino acid concentration and protein digestibility in pea ( L.).

With the expanding interest in plant-based proteins in the food industry, increasing emphasis is being placed on breeding for protein concentration and quality. Two protein quality traits i.e.

Snapshot of proteomic changes in during various stages of fermentative processing of pea protein isolate.

Pea () is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properties compared to proteins from animal sources, limiting their use in certain food applications.

Plant leaf proteins for food applications: Opportunities and challenges.

Plant-based proteins are gaining a lot of attention for their health benefits and are considered as an alternative to animal proteins for developing sustainable food systems. Against the backdrop, ensuring a healthy diet supplemented with good quality protein will be a massive responsibility of governments across the globe. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals.

Educational intervention and livestock ownership successfully improved the intake of animal source foods in 6-23 months old children in rural communities of Northern Ethiopia: Quasi-experimental study.

Background: Animal source foods (ASFs) are rich in high-quality proteins, including essential amino acids and highly bioavailable micronutrients vital for child growth and cognitive development. But, the daily consumption of ASFs among 6-23 months old children is very low in Tigray, Northern Ethiopia.

Objective: The study aimed to assess the effectiveness of nutrition education intervention to improve the consumption of ASFs among 6-23 months old children from rural communities with strict religious fasting traditions of avoiding intake of ASFs in Northern Ethiopia.

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application.

The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking.

Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.

The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.

Triboelectrostatic charging behavior of pulse particles in a vortex flow tribocharger.

Triboelectrostatic separation (TES) has shown its great potential in dry fractionation of food ingredients. The principle of the TES technique is straightforward, i.e.

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities.

Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts.

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying.

Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.

Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging.

Plant-based proteins are considered to be one of the most promising biodegradable polymers for green packaging materials. Despite this, the practical application of the proteins in the packaging industry on a large scale has yet to be achieved. In the following review, most of the data about plant protein-based packaging materials are presented in two parts.

The influence of fasting on energy and nutrient intake and their corresponding food sources among 6-23 months old children in rural communities with high burden of stunting from Northern Ethiopia.

Background: Limited studies in Ethiopia showed that infants and young children are at high risk of inadequate intake of energy and nutrients. However, inclusive assessment of both nutrient intakes and their food sources are lacking. We aimed at assessing energy and nutrient intakes and their food sources during religious fasting and non-fasting periods among 6-23 months old children in Northern Ethiopia.

Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.

Knowledge on the functional and nutritional properties of wet roasted pulses can increase the utilization of processed pulses as ingredients in food products. This study investigated the effects of tempering different pulse [chickpea (CP), green lentil (GL), navy bean (NB) and yellow pea (YP)] seeds to 20 or 30% moisture prior to roasting (160℃ for 30 min) on the functional properties and nutritional quality of their resulting flours. The surface charge of each pulse remained the same (p > 0.

Structure - Functionality of lentil protein-polyphenol conjugates.

Lentil protein isolate (LPI) was conjugated with plant polyphenols (quercetin, rutin, ellagic acid), and the structural and functional characteristics of the conjugates were determined in comparison with the proteins and pure polyphenols. The interaction between polyphenols and protein was achieved by a grafting method at pH 9.0 in the presence of atmospheric oxygen.

Frequency of Pathogenic Germline Variants in Cancer-Susceptibility Genes in the Childhood Cancer Survivor Study.

Background: Pediatric cancers are the leading cause of death by disease in children despite improved survival rates overall. The contribution of germline genetic susceptibility to pediatric cancer survivors has not been extensively characterized. We assessed the frequency of pathogenic or likely pathogenic (P/LP) variants in 5451 long-term pediatric cancer survivors from the Childhood Cancer Survivor Study.

Targeted Deep Sequencing of Bladder Tumors Reveals Novel Associations between Cancer Gene Mutations and Mutational Signatures with Major Risk Factors.

Purpose: Exome- and whole-genome sequencing of muscle-invasive bladder cancer has revealed important insights into the molecular landscape; however, there are few studies of non-muscle-invasive bladder cancer with detailed risk factor information.

Experimental Design: We examined the relationship between smoking and other bladder cancer risk factors and somatic mutations and mutational signatures in bladder tumors. Targeted sequencing of frequently mutated genes in bladder cancer was conducted in 322 formalin-fixed paraffin-embedded bladder tumors from a population-based case-control study.

Heat induced gelation of pulse protein networks.

This study examines the effect of salts (0.5 M NaCl or 0.25 M CaCl) and protein concentration (7.