Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Cheng, Jiyu; Zhou, Shaohuan; Wu, Dan; Chen, Shiguo; Liu, Donghong; Ye, Xingqian

doi:10.1016/j.foodchem.2008.05.106

Cited by 26 publications

(25 citation statements)

References 23 publications

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“…This result was also consistent with a high ratio of polar amino acids to non-polar amino acids of proteins (1.7 times). The oil binding capacities were comparable with the protein isolates of bayberry, Lupinus campestris, soy bean and Lupinus angustifolius, in which the values were 180%, 170%, 150%, and 195%, respectively (Cheng et al, 2009;Rodriguez-Ambriz et al, 2005;Lqari et al, 2002).…”

Section: Oil Binding Capacitymentioning

confidence: 55%

“…The finding was consistent with high ratio of water to oil binding capacity of IP3 and IP5, namely 2.7 and 1.5, respectively. EA was slightly higher comparing with Lequerella fendleri seed of 32.3% (Hojilla-Evangelista and Evangelista, 2009) and bayberry protein isolate of 48.7% (Cheng et al, 2009).…”

Section: Emulsifying Propertiesmentioning

confidence: 77%

“…Water binding capacity also depended on polar amino acids availability on the primary sites of protein for protein-water interactions (Zayas, 1997 (Lqari et al, 2002;Cheng et al, 2009;Tsaliki et al, 2003).…”

Section: Water Binding Capacitymentioning

confidence: 99%

“…It is very potential source for protein isolate, animal feed, fertilizer and chemical-based materials. Many studies on the characteristics and functional properties of proteins have been reported from various oilseeds, such as crambe seed (Massoura et al, 1998), soybean and lupin seed (Rodriguez-Ambris et al, 2005), sesame seed (Gandhi and Srivastava, 2007), rapeseeds (Yoshie-Stark et al, 2008), bayberry kernel (Cheng et al, 2009), sunflower seeds (Pickardt et al, 2009), and sweet lupin seed (Jayasena et al, 2010). However, the characteristics and functional properties of nyamplung protein isolate have not been explored yet.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Putra

Hastuti

2014

IFNP

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Defatted nyamplung (Calophyllum inophyllum) seeds as by-products of oil extraction is a rich source of protein. In order to evaluate its potential as value-added of nyamplung seeds, nyamplung proteins were isolated by solubilization-precipitation method at pH 3 and 5. The obtaining protein isolates were characterized with respect to their functional properties, including water binding capacity, oil binding capacity, foaming capacity, foaming stability, emulsifying activity, emulsifying stability, gelation capacity, and amino acid composition. The results show that nyamplung protein could be considered as high protein quality because essential amino acids leucine (4.39 %), proline (4.22 %), valine (3.34 %), aspartic acid (3.23 %) and lysine (3.34 %) were found to be the major amino acids. Polar amino acids were higher than non-polar amino acid (1.7 times). With the consequence in higher ratio of water binding capacity to oil binding capacity (2.7 times) and high value of hydrophile-lypophile balance. In general, the isolated protein from precipitation at pH 3 (IP3) was found to have better functional properties than that being precipitated at pH (IP5), and showed excellent in water binding, emulsifying, gelation and foaming properties. In conclusion, IP3 can be utilized as high quality proteins and emulsifier in oil in water emulsion system.

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Section: Oil Binding Capacitymentioning

confidence: 55%

Section: Emulsifying Propertiesmentioning

confidence: 77%

Section: Water Binding Capacitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Putra

Hastuti

2014

IFNP

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“…About 400,000 tons is produced every year (Ministry of Agriculture of the People's Republic of China, 2013). According to previous reports, bayberry kernels contain high levels of oil (58.12-70.79%) (Cheng et al, 2009). Unsaturated fatty acids account for more than 85% of total fatty acids found in bayberry kernels (Zhang et al, 2012);, in which the contents of oleic acid and linoleic acid reach up to 40% and the content of linolenic acid is 0.1% (Xia et al, 2013, Cheng et al, 2008.…”

Section: Introductionmentioning

confidence: 97%

Extraction and Characterization of Oil from Mudong bayberry (Myrica rubra) Kernels

Li¹,

Huang²,

Ma³

et al. 2016

Emir. J. Food Agric

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A Triterpenoid and phenolic compounds from Myrica rubra seeds

et al. 2011

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Bayberry (Myrica rubra Sieb. et Zucc.), an evergreen tree widely distributed in eastern Asia, belongs to the family Myricaceae. In China, bayberry is cultivated as an economically important crop in south of the Yangtze River. The fruits of bayberry are spherical drupes, which are popular foods due to their containing rich nutritional components. The fleshes of fruits are usually eaten raw or processed into juice, wine, jam, and canned fruit, but the seeds are discarded as a byproduct without further utilization. Some studies about bayberry seeds have been done, which are mostly focused on the nutritional components of bayberry seeds such as protein, sugar, mineral, fat, and organic acid [1, 2], but the chemical constituents of bayberry seeds have not been investigated. In this work, twelve compounds were isolated from bayberry seeds. These compounds were characterized by NMR, MS, IR, and UV spectrum. Except for compounds 5 and 7, the other ten compounds (1-4, 6 and 8-12) were obtained for the first time from bayberry seeds.Bayberry seeds were provided by Haitong Food Group Co. Ltd., Cixi, Zhejiang Province, China, which were the residual byproducts when bayberry fruits were processed for juice. These seeds were dried at ambient temperature and powdered using an electric grinder. The dried powders were stored at 4qC before use. The seed materials were identified as bayberry seeds by Dr. Xingqun Zhang from the College of Chemistry, Chemical Engineering, and Biotechnology, Donghua University, China. The powders of bayberry seeds (3 kg) were extracted with EtOH three times at room temperature. The solution was concentrated to obtain a residue (800 g). Then the residue was suspended in water and extracted four times with EtOAc and subsequently three times with n-BuOH to afford EtOAc extracts (80 g) and n-BuOH extracts (120 g), respectively. The EtOAc extract and the n-BuOH extract were subjected to a series of chromatographic techniques, such as silica gel column and Sephadex LH-20, yielding compounds 1-12.Arjunolic acid (1): C 30 H 48 O 5 , white amorphous powder, mp 324-326qC. HR-MS m/z 488.3534 [3, 4]. (-)-Epigallocatechin-3-O-gallate (2): C 22 H 18 O 11 , yellow amorphous powder, mp 214-216qC. FAB-MS m/z 459 [M + H] + [5]. Epigallocatechin (3): C 15 H 14 O 7 , yellow amorphous powder, mp 216-218qC. ESI-MS m/z 307 [M + H] + [6]. Dihydromyricetin (4): C 15 H 12 O 8 , dark-yellow amorphous powder, mp 342-344qC. ESI-MS m/z 321.3 [M + H] + [7]. Myricetin (5): C 15 H 10 O 8 , dark-yellow crystal, mp 354-356qC. ESI-MS m/z 319 [M + H] + . The 1 H NMR data were in agreement with [8]. Myricetin-3-O-E-D-glucuronide (6): C 21 H 18 O 14 , yellow amorphous powder, ESI-MS m/z 493 [M -H] -[9]. Quercetin (7): C 15 H 10 O 7 , yellow amorphous powder, mp 312-314qC. ESI-MS m/z 303 [M + H] + . The 1 H NMR data were in agreement with references [10]. Rutin (8): C 27 H 30 O 16 , yellow amorphous powder, mp 191-193qC. ESI-MS m/z 627.5 [M + H] + [11]. Quercetin-3-E-D-glucuronide (9): C 21 H 18 O 13 , yellow amorphous powder, mp 186-188qC....

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Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Cited by 26 publications

References 23 publications

Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Isolation and Characterization of The Functional Properties of The Major Protein Fraction from Nyamplung (Calophyllum inophyllum)

Extraction and Characterization of Oil from Mudong bayberry (Myrica rubra) Kernels

A Triterpenoid and phenolic compounds from Myrica rubra seeds

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