Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and Soybean [Glycine max.] Protein isolates
| Autor: | Mohammad Usman Makeri, Kharidah Muhammad, Shuaibu M. Bala, Farhia Abdulmannan, Muna Ilowefah, Chinma Chiemela |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Psophocarpus 030109 nutrition & dietetics Absorption of water biology Chemistry General Chemical Engineering Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences Ingredient 0404 agricultural biotechnology Dry weight Biochemistry Denaturation (biochemistry) Food science Fourier transform infrared spectroscopy Solubility Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 11:835-846 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1, respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink