Isolation of pea protein-polysaccharide natural mixtures and physicochemical properties investigation

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Shenghua He, Zhuzhu Lei, Yonghui Wang, Guanghui Li, Xueli Gao, Weiyun Guo, Jihong Huang
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引用次数: 0

Abstract

Proteins and polysaccharides are two essential nutrients in the human food system that can significantly influence their structural and functional properties. Pea protein-polysaccharide natural mixtures (PPMs, namely PPM1, PPM2, PPM3 and PPM4) were extracted from defatted pea powder through different extraction processes. PPM1 is derived from the supernatant of a neutral aqueous solution of defatted pea flour. The precipitate is subjected to alkaline dissolution at pH 9.0, yielding a supernatant and a precipitate (PPM3). A portion of the supernatant is lyophilized to produce PPM2, while another portion undergoes acid precipitation at pH 4.0 to yield PPM4. The protein and soluble polysaccharide content, SDS-PAGE of protein, solubility, thermal property, water and oil holding capacity, emulsion properties and foaming properties of these mixtures were examined in this work. The results indicate that PPM1 and PPM2 contain significantly higher (p < 0.05) soluble polysaccharide contents compared to PPM3 and PPM4. The SDS-PAGE analysis of PPMs reveals distinct variations in protein composition during the various extraction processes. Notably, PPM1, PPM2 and PPM4 demonstrated a gradual decrease in solubility from pH 2.0 to 4.0, followed by an increase from pH 4.0 to 10.0. However, the solubility of PPM3 rose as the pH increase from 2.0–10.0. FTIR analysis suggests that PPM2 is dominated in β-sheet, PPM1 and PPM4 were primarily composed of random coil; additionally, a high content of β-sheet and β-turn is observed in PPM3. Furthermore, PPM2 demonstrates the highest (p < 0.05) denaturation temperature of 98.19 °C compared to W1(70.7 °C), W3(77.74 °C), and W4(72.28 °C). PPM1 exhibits the best WHC and OHC relative to other PPMs. PPM1, PPM2 and PPM4 exhibited the better emulsifying property (p < 0.05) than PPM3. At pH levels ranging from 2.0 to 10.0, PPM1 and PPM2 displayed significantly higher (p < 0.05) foaming capacity and foam stability than both PPM3 and PPM4. Especially for PPM1, which presented the highest (p < 0.05) foaming capacity across the pH range of 2.0–10.0. This work provides valuable insights into the properties of PPMs and will be beneficial for expanding their application respect in food industry.

Abstract Image

豌豆蛋白-多糖天然混合物的分离及理化性质研究
蛋白质和多糖是人体食物系统中的两种必需营养素,对其结构和功能特性具有重要影响。采用不同的提取工艺从脱脂豌豆粉中提取豌豆蛋白-多糖天然混合物(PPMs,即PPM1、PPM2、PPM3和PPM4)。PPM1是从脱脂豌豆粉的中性水溶液的上清液中提取的。沉淀物在pH 9.0下进行碱性溶解,得到上清和沉淀物(PPM3)。一部分上清液被冻干生成PPM2,而另一部分在pH 4.0下进行酸沉生成PPM4。研究了这些混合物的蛋白质和可溶性多糖含量、蛋白质的SDS-PAGE、溶解度、热性能、持水和持油能力、乳化性能和发泡性能。结果表明,PPM1和PPM2的可溶性多糖含量显著高于PPM3和PPM4 (p < 0.05)。PPMs的SDS-PAGE分析揭示了不同提取过程中蛋白质组成的明显变化。值得注意的是,PPM1、PPM2和PPM4的溶解度从pH 2.0到4.0逐渐降低,然后从pH 4.0到10.0逐渐增加。而PPM3的溶解度随着pH在2.0 ~ 10.0范围内的增大而增大。FTIR分析表明,PPM2在β-sheet中占主导地位,PPM1和PPM4主要由随机线圈组成;此外,PPM3中β-sheet和β-turn的含量也很高。此外,与W1(70.7°C)、W3(77.74°C)和W4(72.28°C)相比,PPM2的最高变性温度为98.19°C (p < 0.05)。相对于其他PPMs, PPM1表现出最好的WHC和OHC。PPM1、PPM2和PPM4的乳化性能优于PPM3 (p < 0.05)。在2.0 ~ 10.0 pH范围内,PPM1和PPM2的发泡能力和泡沫稳定性显著高于PPM3和PPM4 (p < 0.05)。特别是PPM1,在2.0 ~ 10.0的pH范围内发泡能力最高(p < 0.05)。本研究为PPMs的性质提供了有价值的认识,有利于扩大其在食品工业中的应用领域。
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来源期刊
Journal of Food Measurement and Characterization
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.
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