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Characterisation, physicochemical and functional properties of protein isolates from Amygdalus pedunculata Pall seeds.
- Source :
-
Food chemistry [Food Chem] 2020 May 01; Vol. 311, pp. 125888. Date of Electronic Publication: 2019 Nov 16. - Publication Year :
- 2020
-
Abstract
- Amygdalus pedunculata Pall is a kind of desert woody oil plant, and its seeds are high in protein. The protein of Amygdalus pedunculata Pall (API) was identified by SDS-PAGE, 2-DE and MS. More than 300 proteins were identified. The improved solubility, emulsifying properties and foaming properties of API were observed in a pH range of 2.0-12.0 and a sodium chloride concentration of 0-1.0 M. The results showed that API had a good solubility (94.2%), bulk density (0.107 g/mL), oil absorption capacity (3.54 g/g), thermal stability (91.58 °C), emulsifying property (70 m <superscript>2</superscript> /g) and foaming property (83.7%). The conformation changes of API were studied by fluorescence and differential scanning calorimetry (DSC). The degree of denaturation of denaturants for API was guanidine hydrochloride > urea > SDS. These results showed that API has good processing performance and can be used as a new type of plant protein resource.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Calorimetry, Differential Scanning
Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
Plant Proteins metabolism
Protein Denaturation
Protein Stability
Prunus chemistry
Seeds chemistry
Sodium Chloride chemistry
Solubility
Temperature
Plant Proteins chemistry
Prunus metabolism
Seeds metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 311
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31771911
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.125888