Nutrition, gelation rheology and gel microstructure of isoelectric and ultrafiltered/diafiltered African yam bean (Sphenostylis stenocarpa) protein isolates

文献类型： 外文期刊

第一作者： Arogundade, Lawrence A.

作者： Arogundade, Lawrence A.;Mu, Tai-Hua;Deng, Fu-Ming;Abegunde, Oluwaseyi K.;Sun, Min-Jie

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关键词： African yam bean;Ultrafiltered protein;Denaturation temperature;Enthalpy change;Gelation rheology;Gel microstructure

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

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收录情况： SCI

摘要： Nutrition, gelation rheology and gel properties of ultrafiltered/diafiltered (UD) and isoelectrically precipitated (ISO) African yam bean (AYB) whole protein isolates (WPI) and albumin-rich fractions (AF) were studied. AYB protein recovery with ultrafiltration/diafiltration process was about 20% higher than that of isoelectric precipitation. AYB protein preparations had total phenolics, tannin, flavonoids and phytic acid in the ranges 0.056-0.263 gGAE/100 g, 0.016-0.151 gGAE/100 g, 0.050-0.174 gCE/100 g and 0.249-0.743 g/100 g respectively. Both WPI and AF proteins had one major denaturation endothermic peak. Denaturation temperature of UD proteins were significantly higher than those of corresponding ISO protein i.e. AF(UD) > AF(ISO) and WPIUD > WPIISO. The enthalpy changes (Delta H) of the major endothermic peak were 6.75, 7.08, 7.89 and 8.43 J/mol for AF(ISO), WPIUD, WPIISO and AF(UD) respectively. The gelation temperatures (T-gel) of AF(ISO) and WPIISO were 90.8 and 85.1 degrees C respectively, while AF(UD) and WPIUD gelled at higher temperature (T-gel = 95 degrees C). The G' values for AF(ISO), AF(UD), WPIISO and WPIUD gels were 26, 176.5, 1.3 and 32.4 kPa respectively. The heat-set gel of AF(UD) with highest G' values, had more visible crosslinked network structure and significantly (p < 0.05) higher mechanical textural properties (hardness, elasticity and resilience) than other AYB protein preparations

分类号： TS2

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