Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis

Pedroche, Josto; Yust, María del Mar; Lqari, Hassan; Girón‐Calle, Julio; Alaiz, Manuel; Vioque, Javier; Millán, Francisco

doi:10.1016/j.foodchem.2004.01.045

Cited by 144 publications

(130 citation statements)

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“…The effective mechanisms of ionic strength on protein solubility include electrostatic interactions, solvent effect, salting-in and salting-out effect (Davis et al 2007). In comparison with other research reports, the solubility of walnut protein isolates (35.2%) in distilled water with 0 M sodium chloride was higher than that of Brassica carinata protein isolates (32%) (Pedroche et al 2004), sesame protein isolate (33%) (Khalid et al 2003) and cowpea protein isolate (32%) (Ragab et al 2004). However, the solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates.…”

Section: Resultscontrasting

confidence: 71%

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Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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Section: Resultscontrasting

confidence: 71%

“…Emulsifying properties Emulsifying activity(EA)was determined according to Pedroche et al (2004) with modifications. Samples (1.0 g) were dispersed in 25 mL deionised water at room temperature (about 25°C).…”

Section: Preparation Of Protein Isolatesmentioning

confidence: 99%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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“…The oil extracted from B. carinata can be utilized as vegetable oil. Additionally, these oils can be converted into jet fuel and biodiesel via existing technologies [3,5].…”

Section: Introductionmentioning

confidence: 99%

Solid State Fermentation of Carinata (Brassica carinata) Meal Using Various Fungal Strains to Produce a Protein-Rich Product for Feed Application

Simon¹,

Wootton²,

Johnson³

et al. 2017

J Microb Biochem Technol

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“…Por otra parte, HDI presentó una baja CAG comparada con la harina de semillas de quinchoncho (2,04 mL/g) (García et al, 2012). Mientras que API estuvo por encima de lo reportado para los aislados proteicos de semillas de G. biloba (Deng et al, 2011), nuez de castilla (Mao & Hua, 2012), Brassica carinata (Pedroche et al, 2004), garbanzo (Paredes-López et al, 1991) y ajonjolí (Khalid et al, 2003) (2,95, 2,81, 2,17, 1,7 y 1,5 mL/g, respectivamente) y es comparable con la de aislado comercial de soya (3,29 mL/g) y el concentrado proteico de frijol (4,01 mL/g) (Sánchez-Vioque, Clemente, Vioque, Bautista, & Millán, 1999;Sathe et al, 1982).…”

Section: Capacidad De Absorción De Aceite Y Aguaunclassified

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Sánchez-Mendoza

Ruíz-Ruíz

Dávila-Ortíz

et al. 2017

CyTA - Journal of Food

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RESUMENSe evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionante, poder reductor de hierro (FRAP) y capacidad inhibitoria de la Enzima Convertidora de Angiotensina (ECA-I). Los resultados muestran que las globulinas presentan mayor solubilidad proteica, capacidad emulsionante y de absorción de aceite; mientras que las albúminas mejor capacidad de absorción de agua, mientras que el aislado proteico mostro mejor capacidad espumante. Estas propiedades fueron dependientes del pH. El FRAP fue de entre 3 y 30% de (0,1-0,3 mg proteína/mL) en todas las muestras, mientras que la actividad de inhibitoria de la ECA-I (0,3 mg proteína/mL) se presentó en harina y aislado proteico, existiendo diferencia estadísticamente significativa (p < 0,05) debido al tratamiento en ambos ensayos. La incorporación de proteínas de semillas de Inga paterno a formulaciones alimenticias podría mejorar sus propiedades tecnofuncionales y su actividad biológica.Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno ABSTRACT Inga paterno seeds techno-functional and biological properties of flour, protein isolate, albumins and globulins were evaluated. Protein solubility, water and oil absorption capacity, foaming and emulsifying capacity and stability, FRAP and inhibitory capacity ACE-I were including. Globulins had the highest protein solubility, emulsifying capacity and fat absorption capacity; while albumins showed better water absorption capacity. Protein isolate had higher values at foaming capacity. Techno-functional properties were pH dependent. The tested samples showed values between 3 and 30% of FRAP (0.1-0.3 mg protein/mL). Furthermore, flour and protein isolate showed inhibitory activity of ACE-I (0.3 mg protein/mL). Incorporation of Inga paterno proteins seed to food formulations could improve its techno-functional properties and biological activity. ARTICLE HISTORY

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Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis

Cited by 144 publications

References 43 publications

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Solid State Fermentation of Carinata (Brassica carinata) Meal Using Various Fungal Strains to Produce a Protein-Rich Product for Feed Application

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

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