Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

文献类型： 外文期刊

第一作者： Chen, Jingwang

作者： Chen, Jingwang;Mu, Taihua;Zhang, Miao;Sun, Hongnan;Ma, Mengmei;Liu, Xingli;Zhang, Duqin;Chen, Jingwang;Mu, Taihua;Zhang, Miao;Sun, Hongnan;Ma, Mengmei;Liu, Xingli;Zhang, Duqin;Chen, Jingwang;Goffin, Dorothee

作者机构：

关键词： Cumin seed; protein isolate; albumin; glutelin; structure; physicochemical properties; functional properties

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2018 年 21 卷 1 期

页码：

收录情况： SCI

摘要： In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical, and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the predominant protein fractions of cumin seeds. Glutamic acid (Glu) and aspartic acid (Asp) were the major amino acids of cumin proteins, whereas more hydrophobic and aromatic amino acids were predominantly found in chickpea protein isolates. Electrophoresis profiles indicated that CPI have more disulphide bonds than major protein fractions. The intrinsic fluorescence data revealed that glutelin displayed greater exposure of tyrosine (Tyr) and tryptophan (Trp) residues compared to albumin and CPI. Circular dichroism (CD) data showed CPI presented more -helix (14.4%) and less -strand (30.7%) than albumin and glutelin. The atomic force microscope (AFM) profile and hydrodynamic diameter (D-h) determination showed the presence of low particle size in albumin fractions. Differences in the hydrophobicity (H-o) and the zeta-potential () of CPI, albumin, and glutelin were also observed due to their difference in structure and amino acid composition. Compared with CPI and glutelin, albumin exhibited the highest emulsifying activity (103.67m(2)/g) and stability (42.84min) and the smallest emulsion particle size (4.29 m). The CPI, albumin and glutelin presented typical U-shaped protein solubility-pH curves, with the lowest solubility at pH 4.0. Rheological investigation demonstrated that CPIs were efficient in forming a gel at 80.6 degrees C, whereas glutelin could form the hardest gel at 92.6 degrees C. The overall results suggested that the cumin proteins can be a promising protein source for the food industry.

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