Food and Nutrition Research Centre, PO Box 6163 Yaounde, Cameron; Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron.
Department of Biochemistry, University of Yaounde I, PO Box 812 Yaounde, Cameron.
Food Chem. 2022 Aug 1;384:132546. doi: 10.1016/j.foodchem.2022.132546. Epub 2022 Feb 24.
Knowledge on how food processing conditions and protein composition can modulate individual or food matrix protein functionality is crucial for designing new protein ingredients. In this regard, we investigated how heat treatment and protein composition influence physicochemical and functional properties of Moringa oleifera seed protein isolate. Results showed that changes in processing temperature induced modifications in the conformation affecting the hydrophobic core of proteins. Protein isolate was more soluble at room temperature whereas prolamin fraction presented high solubility at 70 °C. Glutelin showed higher emulsifying properties at all temperatures. Protein composition also significantly affected physicochemical and functional properties of protein isolate. Increasing soluble glutelin enhanced solubility while increasing albumin, globulin and glutelin decreased hydrophobicity of the isolate. Likewise, increasing soluble globulin improved emulsifying capacity, and emulsion stability of the isolate was negatively affected by increase in albumin and glutelin. These findings could enhance application of Moringa oleifera protein in food formulations.
了解食品加工条件和蛋白质组成如何调节个体或食品基质蛋白质的功能对于设计新的蛋白质成分至关重要。在这方面，我们研究了热处理和蛋白质组成如何影响辣木种子蛋白分离物的物理化学和功能特性。结果表明，加工温度的变化引起了构象的变化，从而影响了蛋白质的疏水核心。分离蛋白在室温下具有更高的溶解度，而醇溶蛋白在 70°C 时具有更高的溶解度。谷蛋白在所有温度下均表现出更高的乳化性能。蛋白质组成也显著影响分离物的物理化学和功能特性。增加可溶谷蛋白可提高溶解度，而增加白蛋白、球蛋白和谷蛋白则降低分离物的疏水性。同样，增加可溶球蛋白可提高分离物的乳化能力，而增加白蛋白和谷蛋白会降低分离物的乳液稳定性。这些发现可以增强辣木蛋白在食品配方中的应用。
