Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties
Milica N. Perović, Zorica M. Tomičić, Maja M. Milošević, Mirjana G. Antov
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引用次数: 0
Abstract
The potential of nanoparticles produced from chickpea protein fractions to gain enhanced functionality was studied. The effect of heat treatment temperature, time, and pH treatment on the linoleic acid binding ability and nanoparticle stability of three chickpea protein components were perceived through changes in secondary structure. Protein fractions were extracted from defatted chickpea seed using the Osbourne fractional method. Heat treatment was performed for 10 min or 20 min at 90 °C, and at pH 7 or pH 9.3. The smallest nanoparticles (~ 30 nm) were produced by heating glutelin at pH 9.3 for 10 min. Nanoparticles prepared from glutelin and albumin at pH 9.3 showed the highest surface hydrophobicity. The highest binding capacity of linoleic acid was achieved with nanoparticles from albumin fraction at both applied pH 7 and 9.3, and amounted 59% and 68%, respectively. The most stable nanoparticles were prepared from albumin at both applied pH values after 7 days of storage at 4 °C. Differences in properties of prepared nanoparticles could be attributed to different impacts of heat treatment on chickpea protein fractions due to differences in portions of the elements of secondary structure in them.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.