Effect of different extraction methods on physicochemical, functional and antioxidant properties of bamboo shoot protein

文献类型： 外文期刊

第一作者： Guo, Jiagang

作者： Guo, Jiagang;Wu, Yuhan;Sun, Siyu;Zhu, Qian;Du, Jingjing;Gu, Jiayu;Yang, Song;Jiang, Jian;Guo, Jiagang;Wu, Yuhan;Zhu, Qian;Du, Jingjing;Gu, Jiayu;Yang, Song;Jiang, Jian;Sun, Siyu

作者机构：

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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