Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality
<p dir="ltr"><b>This conference contribution was presented by Hend A. Hamed, Mennatallah M. A. El-Geddawy, Mahmoud A. Basry, Walaa Kobacy. Sohag University, Assuit University, Agricultural Genetic Engineering Research Institute. Egypt. (18th Edition of the Qatar University Life...
محفوظ في:
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| منشور في: |
2025
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إضافة وسم
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| _version_ | 1864513521633460224 |
|---|---|
| author | Hend A. Hamed (23752974) |
| author2 | Mennatallah M. A. El-Geddawy (23752977) Mahmoud A. Basry (23752980) Walaa Kobacy (21471068) |
| author2_role | author author author |
| author_facet | Hend A. Hamed (23752974) Mennatallah M. A. El-Geddawy (23752977) Mahmoud A. Basry (23752980) Walaa Kobacy (21471068) |
| author_role | author |
| dc.creator.none.fl_str_mv | Hend A. Hamed (23752974) Mennatallah M. A. El-Geddawy (23752977) Mahmoud A. Basry (23752980) Walaa Kobacy (21471068) |
| dc.date.none.fl_str_mv | 2025-11-26T00:00:00Z |
| dc.identifier.none.fl_str_mv | 10.57945/manara.32051322.v1 |
| dc.relation.none.fl_str_mv | https://figshare.com/articles/conference_contribution/Plant_Protein_Innovation_Optimizing_Tri-Source_Vegan_Protein_Isolates_with_Optimized_Nutrition_and_Functionality/32051322 |
| dc.rights.none.fl_str_mv | CC BY 4.0 info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Agricultural, veterinary and food sciences Food sciences Biomedical and clinical sciences Nutrition and dietetics Engineering Environmental engineering Plant-based protein Legume protein isolate Functional properties Nutritional composition |
| dc.title.none.fl_str_mv | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| dc.type.none.fl_str_mv | Text Conference contribution info:eu-repo/semantics/publishedVersion text conference object |
| description | <p dir="ltr"><b>This conference contribution was presented by Hend A. Hamed, Mennatallah M. A. El-Geddawy, Mahmoud A. Basry, Walaa Kobacy. Sohag University, Assuit University, Agricultural Genetic Engineering Research Institute. Egypt. (18th Edition of the Qatar University Life Sciences Symposium Bio-Environment: Advances and Innovations. 2025).</b></p><p dir="ltr">The rising global demand for sustainable, plant-based protein sources has intensified the exploration of legumes such as faba bean, lupine, and soybean. This study builds upon previously published findings to provide a comprehensive assessment of protein isolates derived from faba bean (FPI), lupine (LPI), soybean (SPI), and their equal-proportion mixture (MPI). Using the AE-IP extraction technique, all isolates demonstrated high protein content, with SPI exhibiting the highest concentration (96.15%). However, MPI stood out with a well-balanced nutritional profile, enhanced digestibility (95.35%), and reduced antinutritional factors such as tannins and phytic acid. From a functional standpoint, MPI displayed superior emulsifying activity (EAI), water- and oil-binding capacities (WBC and OBC), and structural stability under high shear stress—traits essential for various food applications. Notably, MPI also presented the most stable thermal denaturation behavior (DSC) and a favorable particle charge (-37.1 mV), suggesting enhanced colloidal stability. Scanning electron microscopy revealed that MPI exhibits a hybrid microstructure with angular edges, smooth surfaces, and fine particulate distribution, reflecting contributions from all three individual isolates PCR analysis confirmed the non-GMO status of all protein isolates. Collectively, these findings highlight MPI as a promising, nutrient-dense, and functionally robust plant-based protein isolate. Its chemical integrity, excellent digestibility, and versatile techno-functional properties position it as a compelling alternative to traditional protein sources in both dietary supplements and industrial food formulations.</p><h2 dir="ltr">Other Information</h2><p dir="ltr">Conference information: 18th Edition of the Qatar University Life Sciences Symposium Bio-Environment: Advances and Innovations. (26 - 27 Nov 2025, Qatar University, Doha - Qatar)<br>License: <a href="https://creativecommons.org/licenses/by/4.0/" rel="noreferrer noopener" target="_blank">https://creativecommons.org/licenses/by/4.0/</a></p><p dir="ltr">See the conference information on the organizer's website: <a href="https://www.qu.edu.qa/en-us/conference/QULSS2025/Pages/default.aspx" rel="noreferrer noopener" target="_blank">https://www.qu.edu.qa/en-us/conference/QULSS2025/Pages/default.aspx</a></p> |
| eu_rights_str_mv | openAccess |
| id | Manara2_7fc30523453f7177296c9d0a64ae3d1c |
| identifier_str_mv | 10.57945/manara.32051322.v1 |
| network_acronym_str | Manara2 |
| network_name_str | Manara2 |
| oai_identifier_str | oai:figshare.com:article/32051322 |
| publishDate | 2025 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | CC BY 4.0 |
| spelling | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and FunctionalityHend A. Hamed (23752974)Mennatallah M. A. El-Geddawy (23752977)Mahmoud A. Basry (23752980)Walaa Kobacy (21471068)Agricultural, veterinary and food sciencesFood sciencesBiomedical and clinical sciencesNutrition and dieteticsEngineeringEnvironmental engineeringPlant-based proteinLegume protein isolateFunctional propertiesNutritional composition<p dir="ltr"><b>This conference contribution was presented by Hend A. Hamed, Mennatallah M. A. El-Geddawy, Mahmoud A. Basry, Walaa Kobacy. Sohag University, Assuit University, Agricultural Genetic Engineering Research Institute. Egypt. (18th Edition of the Qatar University Life Sciences Symposium Bio-Environment: Advances and Innovations. 2025).</b></p><p dir="ltr">The rising global demand for sustainable, plant-based protein sources has intensified the exploration of legumes such as faba bean, lupine, and soybean. This study builds upon previously published findings to provide a comprehensive assessment of protein isolates derived from faba bean (FPI), lupine (LPI), soybean (SPI), and their equal-proportion mixture (MPI). Using the AE-IP extraction technique, all isolates demonstrated high protein content, with SPI exhibiting the highest concentration (96.15%). However, MPI stood out with a well-balanced nutritional profile, enhanced digestibility (95.35%), and reduced antinutritional factors such as tannins and phytic acid. From a functional standpoint, MPI displayed superior emulsifying activity (EAI), water- and oil-binding capacities (WBC and OBC), and structural stability under high shear stress—traits essential for various food applications. Notably, MPI also presented the most stable thermal denaturation behavior (DSC) and a favorable particle charge (-37.1 mV), suggesting enhanced colloidal stability. Scanning electron microscopy revealed that MPI exhibits a hybrid microstructure with angular edges, smooth surfaces, and fine particulate distribution, reflecting contributions from all three individual isolates PCR analysis confirmed the non-GMO status of all protein isolates. Collectively, these findings highlight MPI as a promising, nutrient-dense, and functionally robust plant-based protein isolate. Its chemical integrity, excellent digestibility, and versatile techno-functional properties position it as a compelling alternative to traditional protein sources in both dietary supplements and industrial food formulations.</p><h2 dir="ltr">Other Information</h2><p dir="ltr">Conference information: 18th Edition of the Qatar University Life Sciences Symposium Bio-Environment: Advances and Innovations. (26 - 27 Nov 2025, Qatar University, Doha - Qatar)<br>License: <a href="https://creativecommons.org/licenses/by/4.0/" rel="noreferrer noopener" target="_blank">https://creativecommons.org/licenses/by/4.0/</a></p><p dir="ltr">See the conference information on the organizer's website: <a href="https://www.qu.edu.qa/en-us/conference/QULSS2025/Pages/default.aspx" rel="noreferrer noopener" target="_blank">https://www.qu.edu.qa/en-us/conference/QULSS2025/Pages/default.aspx</a></p>2025-11-26T00:00:00ZTextConference contributioninfo:eu-repo/semantics/publishedVersiontextconference object10.57945/manara.32051322.v1https://figshare.com/articles/conference_contribution/Plant_Protein_Innovation_Optimizing_Tri-Source_Vegan_Protein_Isolates_with_Optimized_Nutrition_and_Functionality/32051322CC BY 4.0info:eu-repo/semantics/openAccessoai:figshare.com:article/320513222025-11-26T00:00:00Z |
| spellingShingle | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality Hend A. Hamed (23752974) Agricultural, veterinary and food sciences Food sciences Biomedical and clinical sciences Nutrition and dietetics Engineering Environmental engineering Plant-based protein Legume protein isolate Functional properties Nutritional composition |
| status_str | publishedVersion |
| title | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| title_full | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| title_fullStr | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| title_full_unstemmed | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| title_short | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| title_sort | Plant Protein Innovation: Optimizing Tri-Source Vegan Protein Isolates with Optimized Nutrition and Functionality |
| topic | Agricultural, veterinary and food sciences Food sciences Biomedical and clinical sciences Nutrition and dietetics Engineering Environmental engineering Plant-based protein Legume protein isolate Functional properties Nutritional composition |