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Fractionation, physicochemical, and structural characterization of winged bean seed protein fractions with reference to soybean.
- Source :
-
International Journal of Food Properties . 2017 Supplement, Vol. 20, p2220-2236. 17p. 1 Color Photograph, 3 Charts, 5 Graphs. - Publication Year :
- 2017
-
Abstract
- Proteins from defatted flour winged bean seed (Psophocarpus tetragonolobus) were sequentially fractionated with reference to soybean seed (Glycine max) using distilled water, 25 g/kg sodium chloride solution, 0.1 M NaOH, and 70% alcohol and subjected to physicochemical, functional, and structural analysis. Winged bean seed had globulin (31.94%) and albumin (26.46%), with denaturation temperatures (Td) of 92.82 and 82.76°C, and surface hydrophobicities (SHs) of 214.51 and 189.32, respectively, whereas soybean seed had 34.95% globulin and 32.82% albumin, with respectiveTdof 81.68 and 90.63°C, and SH of 210.80 and 204.66. This indicates that winged bean albumin could perform better at water/oil interface in an oil-in-water emulsion system because of it higher hydrophobicity, although soybean albumin had higher extraction rate. Both legumes’ proteins showed comparable gelation when employed for their gelling ability to form three-dimensional network in food systems. Soybean proteins had significantly (P < 0.05) higher foaming capacities, but winged bean proteins foams were more stable and soluble over broad pH, good for manufacture of ice cream and protein beverages, respectively. Though β-sheets and β-turns were the major secondary structures of both protein fractions, soybean albumin had significantly (P < 0.05) higher β-sheets than winged bean albumin, whereas winged bean globulin and glutelin had higher content of β-sheets than corresponding soybean fractions. The low amounts of β-sheets in the winged bean albumin and soybean globulin could render them more digestible than the corresponding soybean and winged bean protein fractions. Abbreviations:WB: Winged bean; SB: soybean;Td: denaturation temperature; SH: surface hydrophobicity; SH: surface hydrophobicity; W-ALB: winged bean albumin; W-GLO: winged bean globulin; W-GLU: winged bean glutelin; W-PRO: winged bean prolamin; W-ISO: winged bean isolate; S-ALB: soy albumin; S-GLO: soy globulin; S-GLU: glutelin; S-ISO: soy glutelin and S-PRO: soy prolamin. [ABSTRACT FROM AUTHOR]
- Subjects :
- *WINGED bean
*SEED proteins
*PROTEIN structure
*PROTEIN fractionation
*SEEDS
*SOYBEAN
Subjects
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 20
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 127560926
- Full Text :
- https://doi.org/10.1080/10942912.2017.1369101