Effects of extraction techniques on the structural and physicochemical characteristics of Silybum marianum seed meal protein

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-09-25 DOI:10.1007/s11694-024-02887-y

Tongtong Zhang, Xiaoqiang Chen, Yuyuan Huang, Ying Zhang

{"title":"Effects of extraction techniques on the structural and physicochemical characteristics of Silybum marianum seed meal protein","authors":"Tongtong Zhang, Xiaoqiang Chen, Yuyuan Huang, Ying Zhang","doi":"10.1007/s11694-024-02887-y","DOIUrl":null,"url":null,"abstract":"<div><p>The extraction method usually affects the structure and physicochemical properties of the protein. In this paper, <i>Silybum marianum</i> protein was isolated by reverse micelle extraction, and alkaline extraction and acid precipitation. The structure of the proteins was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, and SDS-PAGE, and the effects of the extraction method on the physicochemical properties and antioxidant activity of proteins were also analyzed. The results showed that proteins isolated by reverse micelle extraction (SPRME) were dominated by globular and fibrillar proteins with smooth surfaces and intact edges. Compared to the proteins isolated by alkaline extraction and acid precipitation (SPAE), SPRME contained a greater concentration of proteins in the 10–25 kD range. The β-fold contents of SPRME and SPAE were 26.73% ± 0.18% and 37.78% ± 0.74%, and the β-turn contents were 18.90% ± 0.67% and 14.02% ± 0.72%, respectively. The solubility, oil holding property, foaming capacity, emulsification, and emulsification stability of SPRME were higher than those of SPAE. SPRME has a superior antioxidant capacity than SPAE. These results indicate that milk thistle protein extracted by the reverse micelle method has a complete structure and better functional properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9385 - 9397"},"PeriodicalIF":2.9000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02887-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The extraction method usually affects the structure and physicochemical properties of the protein. In this paper, Silybum marianum protein was isolated by reverse micelle extraction, and alkaline extraction and acid precipitation. The structure of the proteins was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, and SDS-PAGE, and the effects of the extraction method on the physicochemical properties and antioxidant activity of proteins were also analyzed. The results showed that proteins isolated by reverse micelle extraction (SPRME) were dominated by globular and fibrillar proteins with smooth surfaces and intact edges. Compared to the proteins isolated by alkaline extraction and acid precipitation (SPAE), SPRME contained a greater concentration of proteins in the 10–25 kD range. The β-fold contents of SPRME and SPAE were 26.73% ± 0.18% and 37.78% ± 0.74%, and the β-turn contents were 18.90% ± 0.67% and 14.02% ± 0.72%, respectively. The solubility, oil holding property, foaming capacity, emulsification, and emulsification stability of SPRME were higher than those of SPAE. SPRME has a superior antioxidant capacity than SPAE. These results indicate that milk thistle protein extracted by the reverse micelle method has a complete structure and better functional properties.

Abstract Image

查看原文本刊更多论文

提取技术对水飞蓟种子粉蛋白质结构和理化特性的影响

提取方法通常会影响蛋白质的结构和理化性质。本文采用反胶束萃取法、碱提取法和酸沉淀法分离了水飞蓟蛋白质。通过扫描电子显微镜、傅立叶变换红外光谱和 SDS-PAGE 对蛋白质的结构进行了表征，并分析了提取方法对蛋白质理化性质和抗氧化活性的影响。结果表明，反向胶束萃取（SPRME）分离出的蛋白质以球状和纤维状蛋白质为主，表面光滑，边缘完整。与通过碱提取和酸沉淀（SPAE）分离的蛋白质相比，SPRME 中含有更多 10-25 kD 范围内的蛋白质。SPRME和SPAE的β-倍含量分别为26.73%±0.18%和37.78%±0.74%，β-转含量分别为18.90%±0.67%和14.02%±0.72%。SPRME 的溶解度、持油性、发泡能力、乳化性和乳化稳定性均高于 SPAE。SPRME 的抗氧化能力优于 SPAE。这些结果表明，用反胶束法提取的奶蓟蛋白具有完整的结构和更好的功能特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.