Effect of different extraction methods on physicochemical, functional and antioxidant properties of bamboo shoot protein
文献类型： 外文期刊
作者： Guo, Jiagang 1 ; Wu, Yuhan 1 ; Sun, Siyu 1 ; Zhu, Qian 1 ; Du, Jingjing 1 ; Gu, Jiayu 1 ; Yang, Song 1 ; Jiang, Jian 1 ;
作者机构： 1.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
2.Anhui Engn Lab Food Microbial Fermentat & Funct Ap, Hefei 230031, Peoples R China
3.Anhui Agr Univ, Sch Tea & Food Sci & Technol, Hefei 230036, Peoples R China
关键词： Bamboo shoot protein; Extraction methods; Physicochemical characteristics; Functional properties; Antioxidant activities
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 216 卷
页码：
收录情况： SCI
摘要： This study aims to evaluate the physicochemical, functional, and antioxidant properties of bamboo shoot protein (BSP) produced by alkali isoelectric precipitation and ultrasound- and enzyme-assisted alkali extraction methods. The extraction method significantly affected the properties of BSP. Both ultrasound- and enzyme-assisted extractions resulted in higher protein recovery yield and purity compared to alkali isoelectric precipitation. SDSPAGE results indicated that BSP exhibited low molecular weight (12-65 kDa). However, ultrasonication and enzymatic digestion disrupted the secondary and tertiary structures of proteins, leading to smaller particle sizes and higher levels of beta-turn and random coil content. In this study, BSP isolated using enzymatic-assisted alkali extraction (E-BSP) showed the highest solubility, foaming stability, emulsion activity index, water-holding capacity, and fat absorption capacity. Moreover, E-BSP exhibited the lowest IC50 values for scavenging hydroxyl radicals (2.90 mg/mL) and ABTS+ radicals (0.39 mg/mL). These findings provide a basis for the high-value utilization of bamboo shoots in the food industry.
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