RESULTS: The results revealed that glutelin (820.67 ± 69.42 g kg-1) had a higher crude protein content compared to the protein isolate (618.43 ± 27.35 g kg-1), while both proteins exhibited amino acid profiles sufficient for adult requirements. The isoelectric points of protein isolate and glutelin were determined to be pH 4.0 and pH 5.0, respectively. The denaturation temperature of the protein isolate (90.23 °C) was higher than that of glutelin (87.43 °C), indicating a more organized and stable conformation. This is further supported by the fact that the protein isolate had a more stable main secondary structure than glutelin. Both proteins demonstrated improved solubility, emulsifying, and foaming properties at pH levels deviating from their isoelectric points in U-shaped curves. Compared to the protein isolate, glutelin displayed superior water and oil absorption capacity along with enhanced gelling ability.
CONCLUSIONS: The protein isolate and glutelin from pecan nuts exhibited improved stability and competitive functional properties, respectively. The appropriate utilization of these two proteins will support their potential as natural ingredients in various food systems. © 2024 Society of Chemical Industry.
结果:结果表明,与分离蛋白(618.43±27.35gkg-1)相比,谷蛋白(820.67±69.42gkg-1)具有更高的粗蛋白含量,而两种蛋白质都表现出足以满足成人需求的氨基酸谱。分离蛋白和谷蛋白的等电点分别确定为pH4.0和pH5.0。分离蛋白的变性温度(90.23℃)高于谷蛋白的变性温度(87.43℃),表明更有组织和稳定的构象。蛋白分离物具有比谷蛋白更稳定的主要二级结构的事实进一步支持了这一点。两种蛋白质都表现出改善的溶解度,乳化,在pH值水平下的发泡性能偏离其等电点的U形曲线。与分离蛋白相比,谷蛋白显示出优异的水和油吸收能力以及增强的胶凝能力。
结论:来自山核桃的蛋白质分离物和谷蛋白显示出改善的稳定性和竞争性功能特性,分别。这两种蛋白质的适当利用将支持它们作为各种食物系统中的天然成分的潜力。©2024化学工业学会。