Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates

被引:21
|
作者
Osemwota, Etinosa C. [1 ]
Alashi, Adeola M. [1 ]
Aluko, Rotimi E. [1 ,2 ]
机构
[1] Univ Manitoba, Dept Food & Human Nutr Sci, Winnipeg, MB R3T 2N2, Canada
[2] Univ Manitoba, Richardson Ctr Funct Foods & Nutraceut, Winnipeg, MB R3T 2N2, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
lentil protein isolate; legume proteins; isoelectric pH precipitation; membrane ultrafiltration; functional properties; physicochemical characterization; enzyme-assisted extraction; differential scanning calorimetry; scanning electron microscopy; LIMITED ENZYMATIC-HYDROLYSIS; EMULSIFYING PROPERTIES; SECONDARY STRUCTURE; AMINO-ACIDS; LEGUME PROTEINS; PHYSICOCHEMICAL PROPERTIES; DIGESTIBILITY; PEA; CHICKPEA; NUTRIENTS;
D O I
10.3390/membranes11090694
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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页数:22
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