Influence of glutaminase-assisted extraction at varied pH on the physicochemical properties and functionalities of pea proteins

Uzma Siddiqui, Kwan-Mo You, Lai Wei, Dylan Limit, Fernanda San Martin-Gonzalez, Senay Simsek, Da Chen
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Abstract

Protein glutaminase (PG)-assisted extraction has been demonstrated to increase plant protein recovery yield and protein solubility. However, the combined influence of extraction pH and PG inclusion during extraction on the structure, functionality and in-vitro digestibility of extracted plant proteins remains largely unknown. This study compared PG-500-assisted extraction of pea proteins (D-PP) with traditional alkaline extraction (PP) at pH 7, 8, and 9. D-PP showed ∼26 %, 6 %, and 5 % increment on protein recovery yield extracted at pH 7, pH 8, and pH 9, respectively. D-PP extracted at pH 7 and pH 8 showed higher negative surface charge under neutral to alkaline conditions compared to PP, while no significant difference was observed when extracted at pH 9. Surface hydrophobicity and sulfhydryl group content of D-PP were consistently lower than those of PP, regardless of extraction pH. SDS-PAGE showed similar protein bands between D-PP and PP samples, indicating PG-500 did not induce proteolysis. Differential scanning calorimetry (DSC) showed D-PP extracted at pH 7 had higher onset (TO) and denaturation temperature (TP), but lower enthalpy (ΔH) compared to PP, with no difference observed at pH 8 and pH 9. Gelation dynamics showed a comparable or higher storage modulus (G’) for D-PP extracted at pH 7 and pH 8, but a reduced G’ extracted at pH 9 compared to PP. Emulsification and foaming capacity were improved only for D-PP extracted at pH 7, water-holding and oil-binding capacity decreased. In-vitro digestion showed no significant differences in apparent protein digestibility between D-PP and PP across all extraction pHs.
不同pH下谷氨酰胺酶辅助提取对豌豆蛋白理化性质和功能的影响
蛋白质谷氨酰胺酶(PG)辅助提取已被证明可以提高植物蛋白质的回收率和蛋白质的溶解度。然而,提取过程中提取pH和PG包合对提取植物蛋白的结构、功能和体外消化率的综合影响在很大程度上仍是未知的。本研究比较了pg -500辅助提取豌豆蛋白(D-PP)和传统碱性提取(PP)在pH 7、8和9下的效果。在pH 7、pH 8和pH 9条件下,D-PP的蛋白质回收率分别增加了26%、6%和5%。在pH 7和pH 8条件下提取的D-PP在中性到碱性条件下比PP表现出更高的表面负电荷,而在pH 9条件下提取的D-PP无显著差异。无论提取ph值如何,D-PP的表面疏水性和巯基含量始终低于PP。SDS-PAGE在D-PP和PP样品之间显示出相似的蛋白质条带,表明PG-500没有诱导蛋白质水解。差示扫描量热法(DSC)显示,pH为7时提取的D-PP比PP具有更高的起始温度(TO)和变性温度(TP),但焓(ΔH)较低,pH为8和pH为9时无差异。凝胶动力学表明,pH 7和pH 8条件下提取的D-PP具有相当或更高的储存模量(G′),但pH 9条件下提取的G′与PP相比有所降低。只有pH 7条件下提取的D-PP乳化和发泡能力有所提高,持水和油结合能力有所下降。体外消化试验表明,在各提取ph值下,D-PP和PP的蛋白质表观消化率无显著差异。
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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