Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate

Гао, Дан; Helikh, Anna; Duan, Zhenhua

doi:10.15587/1729-4061.2021.242334

Cited by 12 publications

(12 citation statements)

References 18 publications

(22 reference statements)

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“…The solubility of HPC samples at pH 2, 4, and 6 significantly decreased ( p < 0.05) compared to the control. This might be because the water interaction ability of the samples might be decreased at these pH levels due to the alterations in some polar compounds, such as carboxyl and amide groups [ 43 ]. Compared to the control, pH shifting treatment at pH 8 and pH 10 slightly increased the solubility of samples by 1.31% and 0.55%, respectively, although treatments with ultrasonication process at pH 8 and pH 10 significantly ( p < 0.05) enhanced the solubility of HPC by 12.12% and 19.05%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments

Kahraman¹,

Petersen²,

Fields³

2022

Foods

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According to the Food and Agriculture Organization (FAO), protein demand is expected to increase globally by around 40% by 2030 as a response to the world’s population growth. Due to their clean label, vegan or vegetarian based applications, nutritional value, and cost-efficient properties, plant-based proteins have been widely studied. However, most of the alternatives currently found in the market have some challenges because of their poor solubility, emulsifying, gelling, and foaming attributes. Hemp seed protein has gained increasing attention due to its unique amino acids and fatty acids profiles. In this study, commercial HPC mixtures were adjusted to pH 2, 4, 6, 8, 10, and 12 followed by ultrasonication (US) for 5 min (5 s on: 5 s off) and incubated for an hour before neutralizing to pH 7. Following the treatments, the samples were analyzed for their hydrodynamic diameter, conductivity, zeta potential, polydispersity index, surface hydrophobicity, solubility, electrophoresis (SDS-PAGE), free sulfhydryl group, and optical characteristics. The samples treated with ultrasound at pH 8 and 10 significantly (p < 0.05) enhanced the solubility of the hemp seed protein by 12.12% and 19.05%, respectively. Similarly, the samples treated with ultrasonication and pH shifting at pH 6, 8, and 10 also significantly increased the amount of free sulfhydryl content (p < 0.05) to 41.6, 58.72, and 46.54 mmol/g from 32.8 mmol/g, respectively. This study shows that the application of ultrasonication and pH shifting is a promising alternative method to modify the functional properties of HPC and widen their applications in the food, cosmetics, and pharmaceutical industries.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments

Kahraman¹,

Petersen²,

Fields³

2022

Foods

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“…SMPI pH shifted at 10 (S5) in the present study showed a better amino acid profile as compared to the amino acid profile of SMPI treated at pH 2, 4, 6, and 8. This may be attributed to the better denaturation of protein structure at pH 10 than the other pH values (Gao et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of pH‐shifting treatment on the structural characteristics and nutritional quality of the ultrasonically extracted protein isolate from soybean meal

Das,

Panesar,

Saini

2024

J Food Process Engineering

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Soybean meal is an underutilized byproduct of the soybean oil processing industry, which is rich in high quality protein but mostly used as an animal feed. Valorization of soybean meal on a large scale is possible by extracting protein isolate and modifying its structural characteristics through pH‐shifting or ultrasonic treatment, which has a direct association with the better functional properties of protein isolate. The present study aimed to evaluate the impact of pH‐shifting treatment on the structural characteristics and nutritional quality of ultrasonically extracted soybean meal protein isolate (SMPI). The results showed that the pH shifted SMPI had higher hydrophobicity (60.5–104.3) and free sulfhydryl group (22.67–24.45 μmol/g) than without pH shifted SMPI (53.5 and 19.67 μmol/g, respectively). The fluorescence intensity of the SMPI treated at extreme acidic and alkaline pH was higher than that of other pH‐treated samples. The ꞵ‐sheet (39.68%) components of SMPI treated at pH 10 showed the highest value when compared to other pH‐treated (38.18–39.26%). The alkaline pH‐treated sample had higher concentration of essential amino acids (36.16 g/100 g) than other acidic or near neutral pH‐treated sample (30.06–32.30 g/100 g). The quality parameters such as biological value (67.62), and amino acid index (72.77) were higher for the SMPI treated at pH 10 as compared to the SMPI treated at other pH conditions. Hence, the pH‐treatment method can be utilized as an effective technique to improve the characteristics of SMPI, which will increases its applications in various food sectors.Practical ApplicationsThe current investigation demonstrated that pH‐shifting treatment had a substantial impact on the structural and nutritional quality of the soybean meal protein isolate extracted by ultrasonication. Improvements in soybean meal protein's surface hydrophobicity, free sulfhydryl groups, and secondary structural components will expand its uses in the dairy, bread, meat, and infant food development industries, among other food sectors as these structural changes improve the functionality of protein. Furthermore, the treatment of soybean meal protein isolate with pH shifting led to a considerable increase in nutritional quality, as measured by the essential amino acid composition, essential amino acid index, and protein efficiency ratio, which is expected to increase its utilization in novel food product development.

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“…Natural food components, which are presented in the form of functional powders with a wide range of applications, are now popular in food science. Among them, protein isolates obtained by pH-shifting treatment from oil crops [7], with high water holding capacity [8] and under certain conditions form gels that are soluble in various food media [9]. pH-shifting treatment is a new method of protein modification and improvement of its functional properties [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

“…Among them, protein isolates obtained by pH-shifting treatment from oil crops [7], with high water holding capacity [8] and under certain conditions form gels that are soluble in various food media [9]. pH-shifting treatment is a new method of protein modification and improvement of its functional properties [7][8][9]. Interest in the nutritional value of vetch is confirmed by studies of acid hydrolysis of vetch to obtain starch [10] and its comparison with ordinary starch [11].…”

Section: Introductionmentioning

confidence: 99%

ХІМІЧНИЙ СКЛАД НАСІННЯ ВИКИ ТА БІЛКОВОГО ІЗОЛЯТУ, ОТРИМАНОГО ШЛЯХОМ Рн-Коригуючої ОБРОБКИ

Степанова

Головко²,

Головко³

et al. 2023

J. of Chem. and Tech.

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Досліджено хімічний склад насіння вики (Vicia sativa L.) для визначення її потенціалу, як сировини для отримання білкового ізоляту pH-коригуючою обробкою. Отримані результати підтверджують ефективність використання насіння вики для отримання білкового ізоляту. Насіння вики має низький вміст ліпідів (2.08 % на суху речовину), високий вміст сирого протеїну (30.12 % на суху речовину) та багате на мінеральні речовини (Zn, Mn, Cu, Mg та P). Співвідношення незамінних амінокислот до замінних (0.65) вище за кількість рекомендовану Всесвітньою організацією охорони здоров'я. Рослинний білок є альтернативою тваринного в харчовій промисловості. До теперішнього часу насіння вики (Vicia sativa L.) масово не застосовувалось в харчовій промисловості за відсутності промислових технологій переробки. Білковий ізолят з насіння вики отримували pH-коригуючою обробкою та визначали його хімічний склад та функціональні властивості. Після pH-коригуючої обробки, хімічний склад білка та мінеральних речовин не показав суттєвих змін. Вміст протеїну у білковому ізоляті насіння вики склав 87,3 %, а вихід білкового ізоляту з насіння вики ‑ 26.7 %. Для підтвердження функціональних властивостей білкового ізоляту з насіння вики були досліджені показники вологоутримуючої та жироутримуючої здатності. Насіння вики та білковий ізолят з нього показали високі функціональні властивості та якісний хімічний склад білків і мінеральних речовин для використання у технології ковбасних та кондитерських виробів, та як їжа для дієтичного та вегетаріанського харчування.

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Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate

Cited by 12 publications

References 18 publications

Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments

Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments

Effect of pH‐shifting treatment on the structural characteristics and nutritional quality of the ultrasonically extracted protein isolate from soybean meal

ХІМІЧНИЙ СКЛАД НАСІННЯ ВИКИ ТА БІЛКОВОГО ІЗОЛЯТУ, ОТРИМАНОГО ШЛЯХОМ Рн-Коригуючої ОБРОБКИ

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