Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate

被引：24
作者：
Arogundade, Lawrence A. [1 ,2 ]
Mu, Tai-Hua [1 ]
Akinhanmi, Temilade F. [2 ]
机构：
[1] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Food Chem Lab, 2 Yuan Ming Yuan West Rd,POB 5109, Beijing 100193, Peoples R China
[2] Fed Univ Agr, Coll Phys Sci, Dept Chem, Abeokuta, Ogun State, Nigeria
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 69卷
基金：
对外科技合作项目（国际科技项目）;
关键词：
African yam bean protein; Secondary structure; Physicochemical properties; Interfacial properties; IN-VITRO DIGESTIBILITY; AMINO-ACID-COMPOSITION; 3 PHASEOLUS LEGUMES; FUNCTIONAL-PROPERTIES; CONFORMATIONAL FLEXIBILITY; EMULSIFYING PROPERTIES; SECONDARY STRUCTURE; L; ULTRAFILTRATION; AGGREGATION;
D O I：
10.1016/j.lwt.2016.01.049
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Structural, Physicochemical and functional properties of ultrafiltered/diafiltered African yam bean (AYB) protein isolate (AYB(UD)) were determined. These were also compared with isoelectrically precipitated AYB protein isolate (AYB(ISO)). Both AYB(UD) and AYB(ISO) had the same X-ray diffraction (XRD peaks at 8.5 degrees and 19.5 degrees. The XRD profile for both AYB(ISO) and AYB(UD) showed partial crystalinity. Emission maximum (lambda(max)) of the intrinsic fluorescence spectra associated with tryptophan (Trp) residue in both AYB(UD) and AYB(ISO) was observed at 330 nm, indicating a Trp residue that was deeply buried in hydrophobic core. Circular dichroism (CD) spectra showed that there were more highly ordered structure of alpha-helix, beta and beta-turns in AYB(ISO) than AYB(UD). The surface hydrophobicity (H-o), emulsifying and foaming abilities of AYB(ISO) were significantly (p = 0.05) higher than those of AYB(UD). (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：400 / 408
页数：9
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