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

第一作者： Peng, Dong

作者： Peng, Dong;He, Zhilin;Pan, Xiangmin;Zheng, Rui;Bao, Hanxiao;Liao, Jingru;Li, Pan;Du, Bing;Dong, Ling;Li, Weiwen;Chen, Jianping

作者机构：

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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