|
1
|
López-Mártir KU, Armando Ulloa J, Urías-Silvas JE, Rosas-Ulloa P, Ramírez-Ramírez JC, Resendiz-Vazquez JA. Modification of the physicochemical, functional, biochemical and structural properties of a soursop seed (Annona muricata L.) protein isolate treated with high-intensity ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 105:106870. [PMID: 38579570 PMCID: PMC11004696 DOI: 10.1016/j.ultsonch.2024.106870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 03/09/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
The obtained seeds from fruit processing are considered by-products containing proteins that could be utilized as ingredients in food manufacturing. However, in the specific case of soursop seeds, their usage for the preparation of protein isolates is limited. In this investigation a protein isolate from soursop seeds (SSPI) was obtained by alkaline extraction and isoelectric precipitation methods. The SSPI was sonicated at 200, 400 and 600 W during 15 and 30 min and its effect on the physicochemical, functional, biochemical, and structural properties was evaluated. Ultrasound increased (p < 0.05) up to 5 % protein content, 261 % protein solubility, 60.7 % foaming capacity, 30.2 % foaming stability, 86 % emulsifying activity index, 4.1 % emulsifying stability index, 85.4 % in vitro protein digestibility, 423.4 % albumin content, 83 % total sulfhydryl content, 316 % free sulfhydryl content, 236 % α-helix, 46 % β-sheet, and 43 % β-turn of SSPI, in comparison with the control treatment without ultrasound. Furthermore, ultrasound decreased (p < 0.05) up to 50 % particle size, 37 % molecular flexibility, 68 % surface hydrophobicity, 41 % intrinsic florescence spectrum, and 60 % random coil content. Scanning electron microscopy analysis revealed smooth structures of the SSPI with molecular weights ranging from 12 kDa to 65 kDa. The increase of albumins content in the SSPI by ultrasound was highly correlated (r = 0.962; p < 0.01) with the protein solubility. Improving the physicochemical, functional, biochemical and structural properties of SSPI by ultrasound could contribute to its utilization as ingredient in food industry.
Collapse
Affiliation(s)
- Kevin Ulises López-Mártir
- Maestría en Ciencias Biológico Agropecuarias en el Área de Ciencias Agrícolas, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela, Xalisco 63780, Nayarit, Mexico
| | - José Armando Ulloa
- Maestría en Ciencias Biológico Agropecuarias en el Área de Ciencias Agrícolas, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela, Xalisco 63780, Nayarit, Mexico; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, Mexico.
| | - Judith Esmeralda Urías-Silvas
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C., Avenida Normalistas 800, Colinas de la Normal, Guadalajara 44270, Jalisco, Mexico
| | - Petra Rosas-Ulloa
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, Tepic 63155, Nayarit, Mexico
| | - José Carmen Ramírez-Ramírez
- Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Carretera Compostela-Chapalilla Km 3.5, Compostela 63700, Nayarit, Mexico
| | - Juan Alberto Resendiz-Vazquez
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Epigmenio González 500, San Pablo 76130, Querétaro, Mexico
| |
Collapse
|
|
2
|
Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods 2023; 12:1696. [PMID: 37107491 PMCID: PMC10137993 DOI: 10.3390/foods12081696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.
Collapse
Affiliation(s)
- Ruixin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huiyi Bao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
|
3
|
Investigating the Effect of Supercritical Carbon Dioxide Treatment on the Rheological, Thermal, and Functional Properties of Plum ( Prunus domestica L.) Kernel Protein Isolates. Foods 2023; 12:foods12040815. [PMID: 36832890 PMCID: PMC9956240 DOI: 10.3390/foods12040815] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/18/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
Plum kernels are a promising source of dietary proteins that are irretrievably lost during processing. The recovery of these underexploited proteins could be eminently vital for human nutrition. Plum kernel protein isolate (PKPI) was prepared and exposed to a targeted supercritical carbon dioxide (SC-CO2) treatment to diversify its effectiveness in industrial applications. The impacts of SC-CO2 treatment at different processing temperatures (30-70 °C) on dynamic rheology, microstructure, thermal, and techno-functional characteristics of PKPI were investigated. The results revealed that the dynamic viscoelastic characteristics of SC-CO2-treated PKPIs showed higher storage modulus, loss modulus, and lower tan δ value than native PKPI, indicating greater strength and elasticity of the gels. Microstructural analysis showed that the proteins experienced denaturation at elevated temperatures and resulted in the formation of soluble aggregates, which increased the heat requirement for thermal denaturation of SC-CO2-treated samples. SC-CO2-treated PKPIs demonstrated a decline of 20.74% and 30.5% in crystallite size and crystallinity. PKPIs treated at 60 °C showed the highest dispersibility, which was 1.15-fold higher than the native PKPI sample. SC-CO2 treatment offers a novel path to improve the techno-functional properties of PKPIs and extend its use in food and non-food applications.
Collapse
|