Structures, functional properties and simulated digestion in vitro of Chickpea protein fractions

IF 3.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Yawen Gao, Aiting Yin, Ji Feng, Guogang Zhao, Jianing Pang, Tengdan Yuan, Hongyan Zheng, Junhua Shi
{"title":"Structures, functional properties and simulated digestion in vitro of Chickpea protein fractions","authors":"Yawen Gao,&nbsp;Aiting Yin,&nbsp;Ji Feng,&nbsp;Guogang Zhao,&nbsp;Jianing Pang,&nbsp;Tengdan Yuan,&nbsp;Hongyan Zheng,&nbsp;Junhua Shi","doi":"10.1007/s00217-025-04829-4","DOIUrl":null,"url":null,"abstract":"<div><p>Chickpea proteins possess superior nutritional value, however, limited systematic research on their physicochemical and functional properties has constrained their effective utilization in the food industry. For the potential application of chickpea protein in the food industry, the structure, physicochemical attributes, and functional characteristics of chickpea protein fractions (crude protein (CP), albumin, globulin and glutelin) obtained via Osborne fractionation were assessed. Fourier Transform Infrared Spectroscopy (FTIR) and Circular Dichroism spectroscopy (CD) analysis revealed that random coil and β-turn constitute the predominant secondary structures, indicating that all four protein fractions possess abundant active binding sites for enzymes and exhibit stable conformations. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning caborimetry (DSC) result elucidated that four protein fractions are characterized by small molecular weights (10–65 kDa) and excellent thermal stability with denaturation temperatures all exceeding 95 °C.The amino acid composition is dominated by aspartate, glutamate, glycine, and arginine. Meanwhile, albumin demonstrated excellent solubility, foaming capacity, water holding capacity (WHC), and oil holding capacity (OHC) due to its low surface hydrophobicity, and high total sulfhydryl content. Glutelin was shown to have notable emulsifying capacity, WHC, and OHC. Furthermore, in vitro simulated digestion analysis of four protein fractions were conducted, and the results showed that the antioxidant activities of the four protein fractions after simulated digestion in vitro were significantly enhanced in a concentration-dependent manner, with albumin exhibiting the highest activity, followed by CP, globulin, and glutelin. In summary, chickpea proteins, especially albumin and glutelin, display promising functional properties and antioxidant activities, providing an experimental basis for further research and development of chickpea proteins.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3287 - 3303"},"PeriodicalIF":3.2000,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-025-04829-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Chickpea proteins possess superior nutritional value, however, limited systematic research on their physicochemical and functional properties has constrained their effective utilization in the food industry. For the potential application of chickpea protein in the food industry, the structure, physicochemical attributes, and functional characteristics of chickpea protein fractions (crude protein (CP), albumin, globulin and glutelin) obtained via Osborne fractionation were assessed. Fourier Transform Infrared Spectroscopy (FTIR) and Circular Dichroism spectroscopy (CD) analysis revealed that random coil and β-turn constitute the predominant secondary structures, indicating that all four protein fractions possess abundant active binding sites for enzymes and exhibit stable conformations. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning caborimetry (DSC) result elucidated that four protein fractions are characterized by small molecular weights (10–65 kDa) and excellent thermal stability with denaturation temperatures all exceeding 95 °C.The amino acid composition is dominated by aspartate, glutamate, glycine, and arginine. Meanwhile, albumin demonstrated excellent solubility, foaming capacity, water holding capacity (WHC), and oil holding capacity (OHC) due to its low surface hydrophobicity, and high total sulfhydryl content. Glutelin was shown to have notable emulsifying capacity, WHC, and OHC. Furthermore, in vitro simulated digestion analysis of four protein fractions were conducted, and the results showed that the antioxidant activities of the four protein fractions after simulated digestion in vitro were significantly enhanced in a concentration-dependent manner, with albumin exhibiting the highest activity, followed by CP, globulin, and glutelin. In summary, chickpea proteins, especially albumin and glutelin, display promising functional properties and antioxidant activities, providing an experimental basis for further research and development of chickpea proteins.

Abstract Image

鹰嘴豆蛋白组分的结构、功能特性及体外模拟消化
鹰嘴豆蛋白具有优良的营养价值,但对其理化性质和功能特性的系统研究有限,制约了其在食品工业中的有效利用。针对鹰嘴豆蛋白在食品工业中的潜在应用,对鹰嘴豆粗蛋白(CP)、白蛋白、球蛋白和谷蛋白)的结构、理化性质和功能特性进行了评价。傅里叶变换红外光谱(FTIR)和圆二色光谱(CD)分析表明,随机线圈和β-turn构成了主要的二级结构,这表明这四个蛋白质组分具有丰富的酶活性结合位点,并且具有稳定的构象。十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)和差示扫描比热法(DSC)结果表明,4个蛋白组分分子量小(10-65 kDa),热稳定性好,变性温度均超过95℃。氨基酸组成主要是天冬氨酸、谷氨酸、甘氨酸和精氨酸。同时,由于白蛋白具有较低的表面疏水性和较高的总巯基含量,白蛋白具有良好的溶解度、发泡能力、持水性和持油能力。麸质具有显著的乳化能力、WHC和OHC。此外,对四种蛋白质组分进行体外模拟消化分析,结果表明,四种蛋白质组分体外模拟消化后的抗氧化活性均显著增强,且呈浓度依赖性,其中白蛋白活性最强,其次是CP、球蛋白和谷蛋白。综上所述,鹰嘴豆蛋白,特别是白蛋白和谷蛋白,显示出良好的功能特性和抗氧化活性,为鹰嘴豆蛋白的进一步研究和开发提供了实验基础。
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
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
×
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:604180095
Book学术官方微信