In this study, ultrasound-assisted extraction of green pea pod polysaccharide (GPPP) was investigated and optimized using a central composite response surface design coupled with a numerical optimization technique. The effects of ultrasonic power (50–150 W), sonication time (20–80 min), ratio of water to raw material (20:1–40:1 mL/g) and extraction temperature (40–80 °C) on polysaccharide extraction yield were studied. The maximum extraction yield was obtained with a sonication power of 135.34 W, extraction time of 48.61 min, ratio of water to raw material of 33.6:1 mL/g and extraction temperature of 68.25 °C. Under these conditions, the experimental yield was 7.37% ± 0.13%, which was in close agreement with the predicted value (7.20%). The GPPP has been analyzed in order to identify a variety of chemical properties. The FT-IR spectrum demonstrated obvious characteristic peaks of polysaccharides. Furthermore, antioxidant activity of GPPP was evaluated by various antioxidant assays in vitro. The results revealed that GPPP possessed considerable DPPH free radical scavenging activity (91.03%), reducing power (0.63) and ferric reducing antioxidant power (0.34 mmol/L) at a total amount of 0.9 mg/mL. These findings indicated that GPPP extracted using an ultrasound-assisted extraction technique has potential as a novel source of natural antioxidant agent for future applications.
This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) (250, 500, 750, and 1000 μg/mL) and protein of green lentil (PGL) (1, 2, 3, and 4 g/100 g MP) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP by decreasing the carbonyl and sulfhydryl contents. Intrinsic fluorescence quenching studies showed that static quenching was involved in MP-GLA extract and MP-PGL complexes. Compared to the control (MP), the addition of GLA extract and PGL decreased the surface hydrophobicity, which correlated with the decrease in protein solubility. The MP-GLA and MP-PGL had lower cooking losses and slightly higher water-holding capacities
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. FTIR spectroscopy demonstrated changes in MP secondary structure with the addition of GLA extract and PGL. GLA extract and PGL also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP. Taken together, the results indicated that a high concentration of GLA extract (1000 μg/mL) and PGL (4 g/100 g MP) improved the functional properties of MP, and GLA extract was the most effective.
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