Nutritional, structural and functional properties of protein fractions from tiger nut (Cyperus esculentus L.) seed meal

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

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI:10.1007/s11694-024-02925-9

Yali Yu, Xinyu Jiang, Xiaoyu Lu, Tiehua Zhang, Rongcan Cai, Hongru Zheng, Feng Gao

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Abstract

Nutritional, structural and functional properties of proteins from tiger nut seed meal (TNPF) were investigated in this study. Four kinds of TNPF, albumin (ALB), globulin (GLO), glutelin (GLU), and prolamin (PRO) were obtained through Osborne extraction method, comprising 42.37%, 6.23%, 31.25%, and 5.10% of the total TNPF, respectively. The ratios of essential amino acids to total amino acids in ALB, GLO, GLU and PRO were 43.60%, 38.29%, 42.39%, and 42.82%, respectively. Our results revealed that GLO exhibited the highest in vitro protein digestibility (86.51%), followed by ALB (81.68%), PRO (75.73%), and GLU (60.52%). Further, the analysis of Fourier transform infrared spectroscopy, intrinsic fluorescence spectra, and surface hydrophobicity indicated that the secondary structure and ternary conformation of the four kinds of TNPF were significantly different. Moreover, four kinds of TNPF exhibited their highest solubility, foaming capacity and emulsifying stability under alkaline condition (pH = 12.0) and the lowest near the isoelectric points. Additionally, GLU exhibited the highest foaming ability, emulsification property, and water/oil holding capacity, while ALB showed the highest thermal stability. These findings suggested that GLU extracted from tiger nut seed meal demonstrated excellent nutritional and functional properties, making it a promising food additive to enhance food quality.

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虎掌果（Cyperus esculentus L.）种子粉中蛋白质组分的营养、结构和功能特性

本研究调查了虎掌果籽粉（TNPF）中蛋白质的营养、结构和功能特性。通过奥斯本提取法获得了白蛋白（ALB）、球蛋白（GLO）、谷蛋白（GLU）和丙种球蛋白（PRO）四种TNPF，分别占TNPF总量的42.37%、6.23%、31.25%和5.10%。ALB、GLO、GLU和PRO中必需氨基酸占氨基酸总量的比例分别为43.60%、38.29%、42.39%和42.82%。结果显示，GLO 的体外蛋白质消化率最高（86.51%），其次是 ALB（81.68%）、PRO（75.73%）和 GLU（60.52%）。此外，傅里叶变换红外光谱、本征荧光光谱和表面疏水性分析表明，四种TNPF的二级结构和三元构象存在显著差异。此外，四种 TNPF 在碱性条件（pH=12.0）下的溶解度、发泡能力和乳化稳定性最高，而在等电点附近最低。此外，GLU 的发泡能力、乳化性能和持水/持油能力最高，而 ALB 的热稳定性最高。这些研究结果表明，从虎掌果籽粉中提取的 GLU 具有优异的营养和功能特性，因此有望成为一种提高食品质量的食品添加剂。

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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.