کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563762 1628528 2016 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate
چکیده انگلیسی


• Secondary structure and physico-functional properties of African yam bean proteins were studied.
• African yam bean proteins contain highly ordered structure like β-sheet, α-helix and β-turn.
• African yam bean proteins' tryptophan were buried in the hydrophobic core.
• Membrane processed AYB protein had lower surface hydrophobicity than that of isoelectric isolate.
• Isoelectric AYB protein had higher interfacial stabilizing properties than those of Membrane.

Structural, Physicochemical and functional properties of ultrafiltered/diafiltered African yam bean (AYB) protein isolate (AYBUD) were determined. These were also compared with isoelectrically precipitated AYB protein isolate (AYBISO). Both AYBUD and AYBISO had the same X-ray diffraction (XRD peaks at 8.5° and 19.5°. The XRD profile for both AYBISO and AYBUD showed partial crystalinity. Emission maximum (λmax) of the intrinsic fluorescence spectra associated with tryptophan (Trp) residue in both AYBUD andAYBISO 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 α-helix, β and β-turns in AYBISO than AYBUD. The surface hydrophobicity (Ho), emulsifying and foaming abilities of AYBISO were significantly (p = 0.05) higher than those of AYBUD.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 69, June 2016, Pages 400–408
نویسندگان
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