The effect of periodate oxidation of basil seed gum and its addition on protein binding.

Autor: Nosouhian E; Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran., Hojjatoleslamy M; Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord 8816765714, Iran. Electronic address: mohojjat@gmail.com., Goli M; Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran., Jafari M; Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Medicinal, Spicy and Aromatic Plants Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran., Kiani H; Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Bioprocessing and Biodetection Lab, Department of Food Science and Technology, University of Tehran, Karaj, Iran.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2023 Jun 15; Vol. 240, pp. 124298. Date of Electronic Publication: 2023 Apr 12.
DOI: 10.1016/j.ijbiomac.2023.124298
Abstrakt: This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R 2 , in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation.
Competing Interests: Declaration of competing interest We hereby declare that the present research is an original study; also, it is not under consideration for publication. We wish to provide the confirmation that there are no particular known interest conflicts in relation to this work and there has not been any considerable financial aid in regard the present research work which would have impacted the obtained outcomes.
(Copyright © 2023 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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