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Physicochemical and functional properties of Chinese quince seed protein isolate.
- Source :
-
Food chemistry [Food Chem] 2019 Jun 15; Vol. 283, pp. 539-548. Date of Electronic Publication: 2019 Jan 19. - Publication Year :
- 2019
-
Abstract
- Chinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations for adults (World Health Organization/Food and Agriculture Organization). The electrophoresis analysis of sodium dodecyl sulphate polyacrylamide gel indicated that the molecular weights of protein fractions were approximately 15-60 kDa. Differential scanning calorimetry analysis was conducted, and the denaturation temperature of CPI was 103.4 °C. The surface hydrophobicity of CPI was found to be 932.80. The experiments showed that CPI had high emulsifying capacity, foaming stability, water holding capacity and oil adsorption capacity. Moreover, CPI also had outstanding gel formation capacity since its least gelation concentration of CPI was only 8%. All these results implied that CPI could be a nutritional protein resource and functional ingredient in the food industry.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Adsorption
Amino Acids, Essential analysis
Calorimetry, Differential Scanning
Chemical Precipitation
Electrophoresis, Polyacrylamide Gel
Emulsions chemistry
Hydrophobic and Hydrophilic Interactions
Molecular Weight
Plant Proteins isolation & purification
Protein Denaturation
Rheology
Seeds chemistry
Solubility
Temperature
Water chemistry
Plant Proteins chemistry
Rosaceae chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 283
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30722910
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.01.083