The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
M.R. Bhavana , Keshav Raghav Hegde , Malini Buvaneswaran , V.R. Sinija , Ashish Rawson , V. Hema
{"title":"The effect of co-precipitation and high-pressure treatment on functional and structural properties of millet and moringa protein","authors":"M.R. Bhavana ,&nbsp;Keshav Raghav Hegde ,&nbsp;Malini Buvaneswaran ,&nbsp;V.R. Sinija ,&nbsp;Ashish Rawson ,&nbsp;V. Hema","doi":"10.1016/j.foodchem.2025.142773","DOIUrl":null,"url":null,"abstract":"<div><div>Protein co-precipitation overcomes the limitations of individual proteins and improves their nutritional profile and functional properties. This study examined the impact of co-precipitation and high-pressure (HP) treatment on millet-moringa protein co-precipitate structure and functional properties. The co-precipitation has significantly (<em>p</em> &lt; 0.05) improved the water holding (4.17 ± 0.02 g/g), oil holding (7.49 ± 0.16 g/g) capacity, and emulsifying stability index (60.72 ± 2.00 %). The increase in zeta potential and decrease in particle size were observed in co-precipitated samples, which explains their high solubility. Circular dichroism (CD) spectra results depict a change in the secondary structure of protein during the co-precipitation and HP treatment. The co-precipitation and HP treatment have significantly increased the invitro protein digestibility of millet and moringa leaf protein isolates. According to the findings, co-precipitation and HP treatment could be an effective method for enhancing the functional properties of millet and moringa protein.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"471 ","pages":"Article 142773"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625000238","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

Protein co-precipitation overcomes the limitations of individual proteins and improves their nutritional profile and functional properties. This study examined the impact of co-precipitation and high-pressure (HP) treatment on millet-moringa protein co-precipitate structure and functional properties. The co-precipitation has significantly (p < 0.05) improved the water holding (4.17 ± 0.02 g/g), oil holding (7.49 ± 0.16 g/g) capacity, and emulsifying stability index (60.72 ± 2.00 %). The increase in zeta potential and decrease in particle size were observed in co-precipitated samples, which explains their high solubility. Circular dichroism (CD) spectra results depict a change in the secondary structure of protein during the co-precipitation and HP treatment. The co-precipitation and HP treatment have significantly increased the invitro protein digestibility of millet and moringa leaf protein isolates. According to the findings, co-precipitation and HP treatment could be an effective method for enhancing the functional properties of millet and moringa protein.

Abstract Image

Abstract Image

共沉淀和高压处理对谷子和辣木蛋白功能和结构特性的影响
蛋白质共沉淀法克服了单个蛋白质的局限性,改善了蛋白质的营养特征和功能特性。研究了共沉淀和高压(HP)处理对谷子-辣木蛋白共沉淀结构和功能特性的影响。共同沉淀已经显著(p & lt; 0.05)改善了水控股(4.17 ±0.02  g / g),石油控股(7.49 ±0.16  g / g)能力,和乳化稳定性指数(60.72 ±2.00  %)。在共沉淀样品中观察到zeta电位的增加和粒径的减小,这解释了它们的高溶解度。圆二色性(CD)光谱结果描述了共沉淀和HP处理过程中蛋白质二级结构的变化。共沉淀和HP处理显著提高了谷子和辣木叶分离蛋白的体外蛋白质消化率。综上所述,共沉淀和HP处理是提高谷子和辣木蛋白功能特性的有效方法。
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
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信