Physicochemical properties of seed protein isolates extracted from pepper meal by pressure-assisted and conventional solvent defatting
文献类型： 外文期刊
作者： Wang, Fengzhang 1 ; Ma, Yan 1 ; Wang, Yongtao 1 ; Zhao, Liang 1 ; Liao, Xiaojun 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit & Vegetable Proc, Key Lab Fruit & Vegetable Proc,Minist Agr & Rural, Beijing 100083, Peoples R China
2.Xinjiang Acad Agr Sci, Xinjiang Deeper Proc & Engn Technol Res Ctr Main, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China
3.China Agr Univ, Xinghua Ind Res Ctr Food Sci & Human Hlth, Xinghua 225700, Jiangsu, Peoples R China
期刊名称：FOOD & FUNCTION （ 影响因子：5.396； 五年影响因子：5.536 ）
ISSN： 2042-6496
年卷期： 2021 年 12 卷 21 期
页码：
收录情况： SCI
摘要： Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, and is a new plant-based protein source. In this paper, the physicochemical and functional properties of pepper seed protein isolates (PSPIs) extracted from pepper meal by pressure-assisted defatting (PAD) and conventional solvent defatting (CSD) were investigated. The yields of SPIs extracted by CSD and PAD were 22.8% and 20.5%, respectively. Compared with the PSPIs obtained by CSD, the solubility, water-holding and oil-holding capacities, and emulsifying and foaming abilities of the PSPIs obtained by PAD were significantly increased by 11.22%, 29.17%, 40%, 160%, and 100%, respectively. Additionally, UV-visible, intrinsic fluorescence and infrared spectroscopic characterization revealed the tertiary and secondary conformation changes of the PSPIs, which might contribute to the improvement of their functional properties. Overall, PAD significantly improved the functional properties of the PSPIs. The PSPIs extracted by this innovative technology would be a new plant protein alternative for food formulations with better functional properties.
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