Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-11-04 DOI:10.1016/j.foodhyd.2023.109512

Smriti Shrestha , Leonie van ’t Hag , Victoria Haritos , Sushil Dhital

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Abstract

Mungbean and lentil proteins are gaining attention for the production of high moisture extrusion (HME)-based meat- and dairy-analogues. However, understanding the mechanism of fibrous structure formation and molecular and higher-order changes in HME remains limited. Globulin protein isolates from mungbean (MBPI), green lentil (GLPI) and yellow pea (YPPI) along with commercial soy (CSPI) and yellow pea (CPPI) protein were investigated for their pasting properties using high-pressure rapid visco analyser (RVA), and the formation of anisotropic structures and molecular changes at constant HME conditions. Vicilin-rich MBPI showed higher viscosity on RVA, consumed higher specific mechanical energy (SME) during extrusion, and developed extrudates with higher textural strength and cutting force than proteins with both legumin and vicilin-like globulins, i.e. GLPI and YPPI. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and size-exclusion chromatography (SEC) of extrudates' soluble proteins showed dissociation of vicilin-like globulins into their smaller subunits. In contrast, legumin-like globulins were reaggregated into higher molecular weight soluble macromolecules. Further, SDS-PAGE of extrudates’ total protein revealed the involvement of legumin-like globulin in the macrostructure network of the extrudates. During HME, native unfolded structures were destroyed with conversion, predominately driving changes in the tertiary structure (thermal denaturation) and secondary structure with loss of helical structure to formation of random coil and beta-sheet structures. Protein extractability in different solvents was greatly reduced, with covalent and non-covalent interactions being majorly involved in the stabilisation of extrudates structure. Protein composition, and in particular vicilin-legumin ratio and protein conformation, determined the structural development and molecular changes in HME.

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高水分挤压对脉冲球蛋白分子结构和组成的影响

绿豆和扁豆蛋白正在获得关注生产高水分挤压(HME)为基础的肉类和乳制品类似物。然而，对纤维结构形成机制以及HME分子和高阶变化的理解仍然有限。采用高压快速粘度分析仪(RVA)研究了从绿豆(MBPI)、绿豆(GLPI)、黄豌豆(YPPI)以及商品大豆(CSPI)和黄豌豆(CPPI)中分离的球蛋白蛋白的糊化特性，并在恒定HME条件下研究了各向异性结构的形成和分子变化。富含维胶蛋白的MBPI在RVA上表现出更高的粘度，在挤压时消耗更高的比机械能(SME)，与同时含有豆类和维胶蛋白样球蛋白的蛋白(GLPI和YPPI)相比，形成的挤出物具有更高的织构强度和切削力。挤出物可溶性蛋白的十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)和粒径隔离层析(SEC)显示，维西林样球蛋白解离成更小的亚基。相比之下，豆科蛋白样球蛋白重新聚集成更高分子量(Mw)的可溶性大分子。此外，挤出物总蛋白的SDS-PAGE显示，豆科蛋白样球蛋白参与了挤出物的宏观结构网络。由于HME的作用，原生未折叠结构在转化过程中被破坏，主要驱动三级结构(热变性)和二级结构的变化，导致螺旋结构的丧失，形成随机线圈和β -片。蛋白质在不同溶剂中的可萃取性大大降低，共价和非共价相互作用主要参与了挤出物结构的稳定。蛋白质组成，特别是豆胶比和蛋白质构象，决定了HME的结构发育和分子变化。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.