Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-11-08 DOI:10.1002/cche.10848

Asifa Shahid, Muhammad Abdul Haq, Naveed Hussain, Haq Nawaz, Jiaxing Xu

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引用次数: 0

Abstract

Background and Objectives

Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.

Findings

The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.

Conclusions

The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.

Significance and Novelty

This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.

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深度共晶溶剂脱酰胺对米渣分离蛋白溶解度和构象的影响

背景与目的稻渣分离蛋白（Rice dreg protein isolate， RDPI）被认为是一种可持续的蛋白质来源，在食品和制药工业中具有广阔的应用前景。然而，它的应用受到溶解度差和构象稳定性的限制。本研究的目的是探索天然深度共晶溶剂（NADES）脱酰胺如何提高RDPI的溶解度和结构性能，使其更适合各种应用。该研究采用两步法通过等电沉淀法获得RDPI，然后使用葡萄糖和柠檬酸制成的NADES脱酰胺。脱酰胺过程显著提高了RDPI的溶解度，增强了其在水体系中的分散性。此外，脱酰胺RDPI具有增强的发泡和乳化能力，表明由于结构柔韧性增加而改善了功能特性。结论采用NADES对RDPI进行脱酰胺处理，可有效提高RDPI的溶解度和功能特性，使其在食品和制药领域的应用更加广泛。通过脱酰胺实现的结构灵活性的改善是这些增强的关键。本研究介绍了NADES脱酰胺作为一种有前途的、可持续的方法来改善RDPI的溶解度、构象性质和功能性能。这一发现为开发功能增强的蛋白质成分提供了有价值的见解，拓宽了它们在各个行业的应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.