Physicochemical, structural, and functional characterization of guar meal protein isolate (Cyamopsis tetragonoloba)

Kotnala, Bhavya; Panneerselvam, Vijayaraj; Vijayakumar, Arun Kumar

doi:10.1016/j.heliyon.2024.e24925

Cited by 1 publication

(1 citation statement)

References 53 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The foaming capacity (FC) and foaming stability (FS) were determined following a previous method with minor modifications [24]. A sample solution of 20 mg/mL was prepared in distilled water and thoroughly mixed.…”

Section: Measurement Of Foaming Capacity and Foaming Stabilitymentioning

confidence: 99%

Effect of Ball-Milling Treatment Combined with Glycosylation on the Structure and Functional Properties of Litopenaeus vannamei Protein

Wang,

Liu,

Guo

et al. 2024

Foods

View full text Add to dashboard Cite

Litopenaeus vannamei protein (LVP) is a high-quality protein. However, its functional properties do not fully meet the needs of food processing. In this study, LVP-xylose conjugates were prepared by conventional wet heat method (GLVP) and ball-milling-assisted wet heat method (GBLVP), respectively. The changes in structure and functional properties of the glycosylated LVP were explored. The findings revealed that ball-milling pretreatment increased the grafting degree to 35.21%. GBLVP had a sparser surface structure and lower particle size than GLVP. FTIR spectra showed that xylose was grafted onto LVP successfully and GBLVP had the lowest α-helix content. Compared with GLVP, GBLVP had a decrease in intrinsic fluorescence intensity and surface hydrophobicity, and an increase in UV absorption intensity. Moreover, GBLVP had higher foaming capacity, solubility and water-holding capacity, and lower allergenicity than GLVP. However, ball-milling pretreatment had a negative impact on the vitro digestibility and oil-holding capacity of GBLVP. In conclusion, ball-milling-assisted treatment of glycosylation could effectively improve the functional properties of LVP, benefiting the broader application of LVP in the food industry.

show abstract

Section: Measurement Of Foaming Capacity and Foaming Stabilitymentioning

confidence: 99%