1. Fibrillization of lentil proteins is impacted by the protein extraction conditions and co-extracted phenolics.
- Author
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Shi L, Pico J, Zamani S, Castellarin SD, and Dee DR
- Subjects
- Hydrogen-Ion Concentration, Plant Extracts chemistry, Plant Extracts isolation & purification, Amyloid chemistry, Chemical Fractionation methods, Lens Plant chemistry, Phenols chemistry, Phenols isolation & purification, Plant Proteins chemistry, Plant Proteins isolation & purification
- Abstract
Legume proteins can be induced to form amyloid-like fibrils upon heating at low pH, with the exact conditions greatly impacting the fibril characteristics. The protein extraction method may also impact the resulting fibrils, although this effect has not been carefully examined. Here, the fibrillization of lentil protein prepared using various extraction methods and the corresponding fibril morphology were characterized. It was found that an acidic, rather than alkaline, protein extraction method was better suited for producing homogeneous, long, and straight fibrils from lentil proteins. During alkaline extraction, co-extracted phenolic compounds bound proteins through covalent and non-covalent interactions, contributing to the formation of heterogeneous, curly, and tangled fibrils. Recombination of isolated phenolics and proteins (from acidic extracts) at alkaline pH resulted in a distinct morphology, implicating a role for polyphenol oxidase also in modifying proteins during alkaline extraction. These results help disentangle the complex factors affecting legume protein fibrillization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2024
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