Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

Di, Yan; Li, Xiang; Chang, Xiaowen; Gu, Ruijuan; Duan, Xiang; Liu, Fuguo; Liu, Xuebo; Wang, Yutang

doi:10.1016/j.lwt.2021.112651

Cited by 57 publications

(80 citation statements)

References 45 publications

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“…Germination increased the FC of 7S and 11S and decreased the FS, which is consistent with previous studies ( 26 , 49 ). This may be because the increased concentration of polypeptide, which is produced during soybean germination, could promote FC by incorporating more air ( 23 ).…”

Section: Discussionsupporting

confidence: 93%

“…Therefore, the increased FC and decreased FS of GS in this study could be caused by the high solubility and low molecular weight of peptides. These low-molecular-weight peptides do not promote stable foams because of the reduced interactions between proteins ( 26 , 50 ). The low FS is caused by weak interfacial surface films between bubbles, and the bubbles tend to collapse ( 51 ).…”

Section: Discussionmentioning

confidence: 99%

“…Yang et al found that germination can significantly increase the EAI of soybean protein but has no effect on ESI ( 23 ). Enzymatic hydrolysis could promote EAI and ESI by increasing the solubility of protein, which is important for emulsifying properties ( 26 ). A high solubility allows proteins to rapidly diffuse and adsorb at the interface between water and oil ( 3 ).…”

Section: Discussionmentioning

confidence: 99%

“…Amino acids in samples were determined as previously reported ( 7 ) and are presented in the Supplementary Material . The protein subunit was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) according to a previous study ( 26 ), with minor modifications. Then, 2 mg/ml soybean protein sample solution was first prepared, and the buffer was 12% separating gel and stacking gel.…”

Section: Methodsmentioning

confidence: 99%

“…The functionality of soybean proteins, including their water-holding capacity (WHC), oil-holding capacity (OHC), foaming capacity (FC), and emulsion activity index (EAI), will influence how soybean proteins work in food processing. Germination can cause the breakdown of macro-molecular proteins, and the secondary structure of the protein changes after germination, affecting both the FC and EAI of proteins ( 26 ). Previous studies have focused on the functionality of Se-enriched soybean ( 7 , 25 ), but less is known about germinated Se biofortification soybeans.…”

Section: Introductionmentioning

confidence: 99%

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Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

et al. 2022

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Selenium (Se) biofortification during germination is an efficient method for producing Se-enriched soybean sprouts; however, few studies have investigated Se distribution in different germinated soybean proteins and its effects on protein fractions. Herein, we examined Se distribution and speciation in the dominant proteins 7S and 11S of raw soybean (RS), germinated soybean (GS), and germinated soybean with Se biofortification (GS-Se). The effects of germination and Se treatment on protein structure, functional properties, and antioxidant capacity were also determined. The Se concentration in GS-Se was 79.8-fold higher than that in GS. Selenomethionine and methylselenocysteine were the dominant Se species in GS-Se, accounting for 41.5–80.5 and 19.5–21.2% of the total Se with different concentrations of Se treatment, respectively. Se treatment had no significant effects on amino acids but decreased methionine in 11S. In addition, the α-helix contents decreased as the Se concentration increased; the other structures showed no significant changes. The Se treatment also had no significant effects on the water and oil-holding capacities in protein but increased the foaming capacity and emulsion activity index (EAI) of 7S, but only the EAI of 11S. The Se treatment also significantly increased the antioxidant capacity in 7S but not in 11S. This study indicates that the dominant proteins 7S and 11S have different Se enrichment abilities, and the protein structures, functional properties, and antioxidant capacity of GS can be altered by Se biofortification.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

et al. 2022

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Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Zhao,

Ren,

Liu

et al. 2023

J Americ Oil Chem Soc

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In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing.

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Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

Nguyen,

Aryee

2024

J Americ Oil Chem Soc

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There is an unmet demand for plant‐based ingredients with desirable nutritional, techno‐functional properties, and health benefits. In this study, the composition, nutritional quality, and bioactives in industrial hempseed flours and protein isolate generated by milling, germination, isoelectric precipitation (IEP), and enzyme‐assisted extraction (EAE) were evaluated. Moisture, ash, fat, protein, phytic acid, tannin, and trypsin inhibitor content of the hempseed flours and protein isolate were 2.80%–6.46%, 5.07%–28.89%, 0.00%–31.44%, 22.71%–89.94%, 0.55%–1.05%, 274.24–1300.76 μg/g, and 0.00–42.66 U/g, respectively. IEP resulted in the highest protein content (89.94%), indicative of its effective to isolate hempseed protein. Germination and IEP significantly reduced phytic acid and tannin contents by 1.53‐ and 3.63‐fold, respectively. All processing methods improved in vitro protein digestibility (IVPD). SDS‐PAGE analysis revealed comparable band patterns in milled and protein isolate, with a strong 50 kDa band attributed as edestin. Amino acid analysis showed that EAE augmented total essential amino acids, particularly protease. Milling and pronase treatment yielded the highest and lowest IVPD‐corrected amino acid score (IVPDCAAS) of 76% and 47%, respectively. Milled and germinated flours contained varying amounts of γ‐tocopherol, lutein, zeaxanthin, α‐carotene, and β‐carotene. Germinated flour exhibited elevated levels of total phenolic (14.36 mg/g), and flavonoid (1.76 mg/g) contents, FRAP, TEAC, and DPPH compared to the other flours suggesting superior antioxidant capacity. Strong positive correlations (r >0.70) were found between IVPD and phytic acid for the protein isolate, total phenolic content, and FRAP for IEP and germinated flours. Overall, hempseed flours with diverse properties could be produced using non‐thermal processing.

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Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein

Cited by 57 publications

References 45 publications

Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties

Impact of steaming and roasting heat‐treatment on physico‐chemical and functional properties of walnut kernel

Impact of non‐thermal processing on the nutritional quality and bioactive properties of industrial hempseed flours and protein isolate

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