Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions

被引：4

作者：

Quan, Zhenyang ^{[1
]}

Zhang, Lili ^{[2
]}

Chang, Wenping ^{[1
]}

Ding, Xiangli ^{[1
,3
]}

Qian, Jianya ^{[2
]}

Tang, Jianhua ^{[1
,3
]}

机构：

[1] Yangzhou Univ, Sch Tourism & Culinary Sci, Huayang Xilu 196, Yangzhou 225127, Peoples R China

[2] Yangzhou Univ, Sch Food Sci & Engn, Huayang Xilu 196, Yangzhou 225127, Peoples R China

[3] Minist Culture & Tourism, Key Lab Chinese Cuisine Intangible Cultural Herita, Huayang Xilu 196, Yangzhou 225127, Peoples R China

来源：

FOODS | 2023年 / 12卷 / 21期

关键词：

teff; protein fractions; composition; structure; properties; EMULSIFYING PROPERTIES; SECONDARY STRUCTURE; GLUTEN; DOUGH; HYDROPHOBICITY; STORAGE;

D O I：

10.3390/foods12213965

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and properties were calculated, analyzed, and compared with those of wheat gliadin and glutenin. Results showed that teff flour contained 9.07% protein, with prolamin as its main protein fraction. The isoelectric points of albumin, globulin, prolamin, and glutelin were at pH 3.6, 3.0, 4.4, and 3.4, respectively. Teff prolamin and glutelin showed a significant difference in amino acids and free energy of hydration compared to wheat gliadins and glutenins. The protein chain length of teff prolamins was smaller than that of wheat gliadins, and teff glutelins lacked high molecular weight glutelin subunits. Teff prolamin had the highest alpha-helices content (27.08%), whereas no random coils were determined, which is different from wheat gliadin. Teff glutelin had a lower content of beta-turn than wheat glutenin, and no alpha-helices were determined in it. Teff prolamin and glutelin had lower disulfide bond content and surface hydrophobicity. Teff prolamin had significantly higher thermal stability than wheat gliadin, whereas the thermal stability of teff glutelin was significantly lower than that of wheat glutenin.

引用

页数：12

共 38 条

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