Physicochemical and functional properties of Chinese quince seed protein isolate

Deng, Yejun; Huang, Li Xin; Zhang, Caihong; Xie, Pujun; Jiang, Cheng; Wang, Xiaojie; Li, Shouhai

doi:10.1016/j.foodchem.2019.01.083

Cited by 143 publications

(132 citation statements)

References 43 publications

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“…Chandi and Sogi (2007) mentioned that protein with high FAC is important in the formulation of food matrices, such as mayonnaise, sausages, and cake batters. The fat absorption capacity of WBPC was 2 g/g (Table 4), which is lower than Singh and Sogi (2018) found for rice protein concentrates (2.7-3.3 g/g) and Deng et al (2019) for Chinese quince seed protein isolate (10.8 g/g), but higher than reported by Zhu et al (2010) for wheat germ protein isolates (1.0-1.3 g/g) and Prosekov et al (2018) for oat bran protein concentrates (1.3-1.6 g/g). The FAC of WBPC is high enough that it could be a significant ingredient for food applications.…”

Section: Fat Absorption Capacitymentioning

confidence: 59%

“…This result is in agreement with results reported by Zhu, Zhou, and Qian () for wheat germ protein isolate. The unbalanced amino acid composition of plant proteins compared to animal‐derived ones is regarded as the main reason for limiting their utilization in the food industry (Deng et al, ). Comparing the composition of WBPC with the FAO/WHO daily requirements for EAA in the diet, WBPC is an excellent source with almost double the amounts required of all amino acids.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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Background and objectives Plant industrial by‐products are relatively low cost and rich in organic material. Although these by‐products are a good source of various nutritional compounds, they represent the main disposal problem for the food industry. Wheat bran, one of the main by‐products of the wheat milling industry, contains more than 15% high‐quality proteins. However, these proteins are present in a form which is poorly digested as they are enclosed within a matrix of cell wall polysaccharides. About 15.5 million tonnes of usable protein could be recovered from bran if a commercial extraction process can be made viable. The purpose of this work was to extract protein from durum wheat bran using an alkaline acid method to study its nutritional and functional properties with the goal of using it as a fortifying material in cereal‐based foods such as pasta and bread. Findings Durum wheat bran protein concentrate (WBPC) was prepared by using an alkaline extraction method (pH 9.5 for two hours) followed by isoelectric precipitation (pH 4.2). Chemical, nutritional, and functional properties of WBPC were obtained. WBPC had a protein content of ~61% (protein yield 20.5%–24.8%), containing also lipids, fiber, and small quantities of starch. WBPC was enriched in phytosterols compared to wheat bran (11.59 vs. 5.14 mg/g) with β‐sitosterol the predominant (4.37 mg/g). WBPC was also enriched in all the amino acids compared to bran, especially lysine and threonine. WBPC retained some phenolic acids, but at an eightfold lower quantity than in bran and retained about half the antioxidant activity (DPPH) of bran. WBPC showed excellent functional properties in terms of high solubility over a wide range in pH and good water and fat absorption capacity. The main protein components were albumin and globulin proteins. Conclusion The extraction method used produced a protein concentrate in reasonable yield with high protein content enriched in essential amino acids and phytosterols compared to wheat bran with good functional properties and phenolic acids and antioxidant potential. Significance and novelty The nutritional and functional properties of WBPC make it a promising ingredient for various food products such as cereal and baked foods, processed meat, and beverages.

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Section: Fat Absorption Capacitymentioning

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Nutritional and functional properties of durum wheat bran protein concentrate

et al. 2019

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“…The decreased repulsive intensity increased the possibility of oil droplet aggregation. As oil droplets aggregated, the interaction between oil and water necessary for foaming was weakened and the EAI and ESI of collagens lowered [52]. The EAIs of red stingray skin ASC and PSC were higher than jackfruit seed protein isolates (9.09 ± 0.04−9.80 ± 0.04 m 2 /g) [53], whey protein (39.69−65.63 m 2 /g) [54], and goose liver protein (2.3 ± 0.2−3.2 ± 0.1 m 2 /g) [55].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Functional Properties of Type I Collagens in Red Stingray (Dasyatis akajei) Skin

Chen

et al. 2019

Marine Drugs

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Collagen is widely used in the pharmaceutical, tissue engineering, nutraceutical, and cosmetic industries. In this study, acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from the skin of red stingray, and its physicochemical and functional properties were investigated. The yields of ASC and PSC were 33.95 ± 0.7% and 37.18 ± 0.71% (on a dry weight basis), respectively. ASC and PSC were identified as type I collagen by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) analysis, possessing a complete triple helix structure as determined by UV absorption, Fourier transform infrared, circular dichroism, and X-ray diffraction spectroscopy. Contact angle experiments indicated that PSC was more hydrophobic than ASC. Thermal stability tests revealed that the melting temperature of PSC from red stingray skin was higher than that of PSC from duck skin, and the difference in the melting temperature between these two PSCs was 9.24 °C. Additionally, both ASC and PSC were functionally superior to some other proteins from terrestrial sources, such as scallop gonad protein, whey protein, and goose liver protein. These results suggest that PSC from red stingray skin could be used instead of terrestrial animal collagen in drugs, foods, cosmetics, and biological functional materials, and as scaffolds for bone regeneration.

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“…Isoelectric precipitation is based on the principle that proteins have their lowest solubility at their isoelectric point and that different proteins have different isoelectric points. Isoelectric precipitation has been used for the separation and purification of proteins such as PSE-like chicken protein [19], walnut protein [20], Chinese quince seed protein [21], and ovalbumin [22]. However, there are few reports demonstrating the use of isoelectric precipitation for the recovery and purification of collagen.…”

Section: Introductionmentioning

confidence: 99%

Collagen Extracted from Bigeye Tuna (Thunnus obesus) Skin by Isoelectric Precipitation: Physicochemical Properties, Proliferation, and Migration Activities

et al. 2019

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Collagen was extracted from bigeye tuna (Thunnus obesus) skins by salting-out (PSC-SO) and isoelectric precipitation (PSC-IP) methods. The yield of the PSC-IP product was approximately 17.17% (dry weight), which was greater than the yield obtained from PSC-SO (14.14% dry weight). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis indicated that collagen from bigeye tuna skin belongs to collagen type I. Inductively coupled plasma mass spectrometry results indicate that the heavy metal abundance in PSC-IP was lower than the maximum acceptable amounts according to Chinese regulatory standards. In addition, results from a methylthiazolyldiphenyl-tetrazolium bromide assay and an in vitro scratch assay demonstrated that PSC-IP could promote the proliferation and migration of NIH-3T3 fibroblasts. Overall, results suggest PSC-IP could be used to rapidly extract collagen from marine by-products instead of traditional salting-out methods. Collagen from bigeye tuna skin may also have strong potential for cosmetic and biomedical applications.

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Physicochemical and functional properties of Chinese quince seed protein isolate

Cited by 143 publications

References 43 publications

Nutritional and functional properties of durum wheat bran protein concentrate

Nutritional and functional properties of durum wheat bran protein concentrate

Physicochemical and Functional Properties of Type I Collagens in Red Stingray (Dasyatis akajei) Skin

Collagen Extracted from Bigeye Tuna (Thunnus obesus) Skin by Isoelectric Precipitation: Physicochemical Properties, Proliferation, and Migration Activities

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