Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Timilsena, Yakindra Prasad; Adhikari, Raju; Barrow, Colin J.; Adhikari, Benu

doi:10.1016/j.foodchem.2016.06.017

Cited by 177 publications

(143 citation statements)

References 33 publications

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“…As shown in Table , compared with SCGs, the surface hydrophobicity of SCGPI was significantly reduced, while the total sulfhydryl groups and disulfide bonds were significantly increased, but the free sulfhydryl groups remained unchange. The comparison of surface hydrophobicity between SCGs and SCGPI was opposite to the solubility, which is similar to the results of the protein isolate from Australian chia seeds (Timilsena, Adhikari, Barrow, & Adhikaari, ). When the hydrophobic residue was exposed on the surface of the molecule, it is widely involved in the intermolecular interaction making the less solubility of the protein.…”

Section: Resultssupporting

confidence: 85%

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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Protein isolate of sea cucumber guts (SCGPI) was extracted from defatted power of sea cucumber guts (SCGs) by alkaline extraction and acid precipitation method. The physicochemical and functional properties of SCGPI were evaluated in comparison with those of SCGs. It was found that the SCGPI showed higher whiteness, and contained 39.5% of the essential amino acids with higher protein efficiency ratio. The functionalities of SCGPI, including solubility, water/oil holding capacity (WHC/OHC), foaming capacity (FC), and emulsifying abilities (EAI), were significantly higher than those of SCGs. SCGPI exhibited higher total sulfhydryl group, disulfide bond, β‐turns, and random coil, while less surface hydrophobicity and α‐helix than SCGs. The thermal denaturation temperature of SCGPI was 46.55°C and the microstructure of SCGPI was flaky. Moreover, OHC, FC, and EAI of SCGPI were significantly better than those of SPI. These results suggest SCGPI can be used as functional bases in the food industry. Practical applications Sea cucumber (Stichopus japonicus) guts are the main byproducts in the sea cucumber processing, which are rich in protein. In this study, we prepared protein isolate from sea cucumber guts (SCGPI) by alkaline extraction and acid precipitation method. The results showed that SCGPI exhibited great solubility, water/oil holding capacity, foaming capacity, and emulsifying abilities. The present study demonstrates that SCGPI can be used as a functional base in the food industry.

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Section: Resultssupporting

confidence: 85%

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Guo

Han

et al. 2019

J Food Process Preserv

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“…On the other hand, the addition of chia seeds increased the protein content proportional to the amount added. Chia seeds contain approximately 16.5% proteins, which is higher compared to the most commonly consumed grains such as wheat, barley, and oats (Timilsena et al., 2016; Valdivia‐López & Tecante, 2015). Studies have also shown that chia seeds contain both essential amino acids and non‐essential amino acids such as methionine, phenylalanine, cysteine, and glycine in significant amounts, giving it a high protein quality score (Ding et al., 2018; Nitrayová et al., 2014), and hence, it can be used to supplement low protein quality products such as pineapple jam.…”

Section: Discussionmentioning

confidence: 99%

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

Nduko

Maina

Muchina

et al. 2018

Food Science & Nutrition

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This study aimed at producing chia seed‐fortified pineapple jam and evaluation of its physicochemical and sensory characteristics. Five pineapple jam formulations were developed, starting with the basic formulation (jam 1/control) containing sucrose and added pectin. The other jams (jam 2, jam 3, jam 4, and jam 5) had sucrose and pectin but with chia seeds added at rates of 6.25, 12.5, 25, and 50% w/w, respectively. Crude protein of the jams was analyzed through macro Kjeldahl method, and the crude fiber was estimated by the Weende method. Thirty‐two semi‐trained panelists performed sensory evaluation test of the developed jams using 5‐point hedonic scale. Chia pineapple jam had golden color compared to control pineapple jam, which had yellow color. The fresh chia pineapple jams had significantly (p < 0.05) different protein and crude fiber contents in each sample. The protein content in the control was 0.53%, while it ranged between 1.60 and 8.60% for the chia seed‐fortified jams. For crude fiber, the values were 4.83% for the control and 5.38, 9.08, 13.33, and 21.02% for jam 2, jam 3, jam 4, and jam 5, respectively. General acceptability and sensory evaluation (flavor, color, and texture) showed significant (p < 0.05) differences compared to the control, while spreadability had no significant (p > 0.05) differences. The information obtained from this study indicates that chia‐fortified pineapple jam could be produced with favorable sensory attributes that could be used for jam making and other processed products to benefit from the functional components in the chia seeds.

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“…Surface hydrophobicity of the samples was measured according the method explained by Timilsena et al (2016). The protein solution (1 mg/mL) was prepared in phosphate buffer (0.01 M, pH 7.0) and then centrifuged at 10,000g for 20 min to remove any insoluble matter.…”

Section: Surface Hydrophobicity Analysismentioning

confidence: 99%

“…EWP and WPI showed very high solubility (> 80%) at all studied pHs. Solubility of proteins in water depends on several factor including surface characteristics of their amino acids, molecular weight, and conformational situation (Timilsena et al 2016). For example, whey proteins are low molecular weight globular proteins remaining after pH-adjustment of milk to 4.6 during the casein coagulation process.…”

Section: Solubility Of Proteins In Watermentioning

confidence: 99%

“…These results may imply differences in the relative proportion of different secondary structure in the FPPs and the reference proteins. It has been shown that in general, globular proteins have higher proportion of α-helix than β-sheet (Timilsena et al 2016). In addition, in salmon and herring protein powders, a peak was seen at 1745 which was not detectable in other protein powders which could be related to ester bonds between glycerol and fatty acids of lipids (Van der Weerd et al 2005).…”

Section: Foaming Propertiesmentioning

confidence: 99%

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Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Abdollahi

Undeland

2018

Food Bioprocess Technol

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Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p < 0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion, and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity than salmon and herring proteins which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein scored low for sensorial attributes related to lipid oxidation while herring protein showed high levels of fishy and rancid flavor and odor. Altogether, results showed that the proteins from fish filleting by-products have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.

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Physicochemical and functional properties of protein isolate produced from Australian chia seeds

Cited by 177 publications

References 33 publications

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

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