A comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods
文献类型： 外文期刊
作者： Peng, Dong 1 ; He, Zhilin 1 ; Pan, Xiangmin 1 ; Zheng, Rui 1 ; Bao, Hanxiao 1 ; Liao, Jingru 1 ; Dong, Ling 2 ; Li, Weiwen 2 ; Chen, Jianping 3 ; Li, Pan 1 ; Du, Bing 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
2.Anhui Acad Agr Sci, Inst Hort, Hefei 230031, Peoples R China
3.Univ Hong Kong, Sch Chinese Med, Hong Kong 999077, Peoples R China
关键词： Trichosanthes kirilowii seed protein isolate; Extraction methods; Structure; Functional properties; Volatile profiles
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 443 卷
页码：
收录情况： SCI
摘要： In the present study, we hypothesised that Trichosanthes kirilowii seed protein isolate (TPI) obtained by different extraction methods have distinct structure, functional attributes and volatile profiles. Alkaline-extracted isolate (AE-TPI) exhibited lower protein content and a darker colour than the other two isolates because more polyphenols and pigments were coextracted. Salt-extracted isolate (SE-TPI) and AE-TPI had higher in vitro protein digestibility than reverse micelle-extracted isolate (RME-TPI) due to higher degrees of denaturation, which enabled them to be more susceptible to proteolysis. The SE-TPI gel resulted in a stronger gel network and greater hardness than the other two isolate gels. In the volatile profile, SE-TPI (22) yielded the largest number of volatile compounds, followed by AE-TPI (20) and RME-TPI (15). The current results indicated that the structure, functional properties and volatile profiles of TPI are largely influenced by the extraction technique.
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