Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein

Abstract

In this study, yam soluble protein (YSP) was extracted from Chinese yam ( Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.

An underutilized orphan tuber crop—Chinese yam : a review

“…Warmer climates accelerate growth, and climate change may therefore make these areas even more suitable in the future, presumably reflecting the higher photosynthetic rate in response to elevated CO 2 levels, leading to more leaf and tuber biomass under summer and autumn conditions, respectively (Thinh et al 2017 ). The regions in China best suited for the cultivation of Chinese yam have also been predicted by spatial modeling using geographic information systems (Hu et al 2018 ). This highlighted areas such as the lower reaches of the Yellow River basin and the North China Plain, mainly in north-eastern Henan, in the Hebei and Shandong provinces, largely in agreement with the results of soil analysis (Fan et al 2019 ).…”

“…In D. alata , dioscorin gene expression is dependent on meristematic activity during sprouting and tuberization, and is also regulated by environmental stimuli (Liu et al 2017 ). Discorin remains stable and soluble following acidic extraction, and also retains its viscosity (Hu et al 2018 ). It remains active over a broad pH range, conferring reducing and antioxidant activities presumably via disulfide–thiol exchanges (Hou et al 1999 , 2001 ; Shewry 2003 ; Chen et al 2008 ; Xue et al 2012 ).…”

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

“…Yam is recognized as a traditional staple food in many tropical regions in the world particularly in South Asia [9]. Chinese yam, Dioscorea Polystachya (Turczaninow) , is one of the important edible starch plants widely cultivated in China [10] and it is recognized as pharmaceutical food [11] with general composition (dry-weight basis) of 75–84% starch, 6–8% crude protein, and 1.2–1.8% crude fiber [12]. Yam tuber is an important nutritional food which contains many functional components such as dioscin, diosgenin, allantoin, choline, and proteins [12].…”

“…Chinese yam, Dioscorea Polystachya (Turczaninow) , is one of the important edible starch plants widely cultivated in China [10] and it is recognized as pharmaceutical food [11] with general composition (dry-weight basis) of 75–84% starch, 6–8% crude protein, and 1.2–1.8% crude fiber [12]. Yam tuber is an important nutritional food which contains many functional components such as dioscin, diosgenin, allantoin, choline, and proteins [12]. Among the popular Yam varieties in China, Chinese yam is a special variety available in Henan province with more functional components such as protein and polysaccharides [8].…”

Recovery of Yam Soluble Protein from Yam Starch Processing Wastewater

“…Yams (Dioscorea opposita Thunb.) were purchased from a local market (Shenyang, China) 31 . All reagents used in the present study were of reagent grade.…”