Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

Abstract

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation

“…This may be related to the removal of excess modifying reagent (because the acetylated samples were washed 3–5 times). Similar results have been noted for acetylated jack bean protein [ 22 ] and acetylated pumpkin protein concentrate [ 28 ].…”

“…This could be related to washing during the precipitation of the modified proteins. Similar results have been noted for acetylated pumpkin protein concentrate, with the fat content ranging from an average of 9.17 g/100 g before chemical modification to an average of 8.89 g/100 g in the modified pumpkin protein concentrate [ 28 ].…”

“…Similar observations were noted for the foam stability (FS) of rice preparations subjected to modification by acetylation ( Table S1 ). A decrease in the FC of plant-based protein preparations subjected to acetylation with an increasing degree of acetylation was also observed by Bora [ 27 ] and Miedzianka et al [ 28 ]. Furthermore, from the review prepared by Heredia-Leza et al [ 21 ], it can be concluded that an increase in the FC of different plant-based proteins can be obtained up to a certain level of acetylation.…”

“…No differences in dry matter content were observed. All of the analyzed samples met the condition that the water content in the protein preparation cannot exceed 10% [ 28 ].…”

KARS mediates intra-translational deposition ofN6-acetyl-L-lysine in nascent proteins to contribute the acetylome in cells

“…In husbandry, lysine acetylation naturally occurs during the growth of animals and crops [1][2][3] . In food industry, it is intensively added to dietary proteins via chemical reactions, aiming to improve the physicochemical and functional properties of commercialized proteins [4][5][6] . As such, N 6acetyl-L-lysine residues are abundant in dietary proteins.…”