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Physicochemical and functional properties of Chinese quince seed protein isolate
- Source :
- Food chemistry. 283
- Publication Year :
- 2018
-
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.
- Subjects :
- Protein Denaturation
Food industry
01 natural sciences
Analytical Chemistry
Ingredient
0404 agricultural biotechnology
Differential scanning calorimetry
Chemical Precipitation
Denaturation (biochemistry)
Food science
Solubility
Polyacrylamide gel electrophoresis
Rosaceae
Plant Proteins
Calorimetry, Differential Scanning
business.industry
Chemistry
010401 analytical chemistry
Temperature
Water
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
Molecular Weight
Electrophoresis
Isoelectric point
Seeds
Electrophoresis, Polyacrylamide Gel
Emulsions
Adsorption
Amino Acids, Essential
business
Rheology
Hydrophobic and Hydrophilic Interactions
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 283
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....1881e46e98bb3e6a22bac7aaf88cebba