Ultrasonic-assisted extraction and functional properties of wampee seed protein
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500324 |
Resumo: | Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower. |
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Food Science and Technology (Campinas) |
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Ultrasonic-assisted extraction and functional properties of wampee seed proteinultrasonic extractionproteinresponse surface methodologyfunctional propertyAbstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500324Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03918info:eu-repo/semantics/openAccessLIU,YongMA,Xiu-YunLIU,Lin-NaXIE,Yu-PingKE,Yong-JianCAI,Zhu-JiaoWU,Guo-Jieeng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500324Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
title |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
spellingShingle |
Ultrasonic-assisted extraction and functional properties of wampee seed protein LIU,Yong ultrasonic extraction protein response surface methodology functional property |
title_short |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
title_full |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
title_fullStr |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
title_full_unstemmed |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
title_sort |
Ultrasonic-assisted extraction and functional properties of wampee seed protein |
author |
LIU,Yong |
author_facet |
LIU,Yong MA,Xiu-Yun LIU,Lin-Na XIE,Yu-Ping KE,Yong-Jian CAI,Zhu-Jiao WU,Guo-Jie |
author_role |
author |
author2 |
MA,Xiu-Yun LIU,Lin-Na XIE,Yu-Ping KE,Yong-Jian CAI,Zhu-Jiao WU,Guo-Jie |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
LIU,Yong MA,Xiu-Yun LIU,Lin-Na XIE,Yu-Ping KE,Yong-Jian CAI,Zhu-Jiao WU,Guo-Jie |
dc.subject.por.fl_str_mv |
ultrasonic extraction protein response surface methodology functional property |
topic |
ultrasonic extraction protein response surface methodology functional property |
description |
Abstract The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein’s functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPI). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP’s solubility was higher than that of SPI and its isoelectric point was near 3.0. Compared with SPI, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500324 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500324 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.03918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324334395392 |