琥珀酰化
超声
赖氨酸
化学
Zeta电位
食品科学
溶解度
氨基酸
生物化学
色谱法
有机化学
材料科学
纳米技术
纳米颗粒
作者
Nikhil Avinash Patil,Aarti Bains,Sawinder Kaur,Rahul Yadav,Nemat Ali,Sandip Patil,Gülden Gökşen,Prince Chawla
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-01
卷期号:: 138671-138671
被引量:2
标识
DOI:10.1016/j.foodchem.2024.138671
摘要
Chickpea protein, a valuable plant-based source, offers versatile applications, yet the impact of modifications like succinylation and ultrasonication on its properties remains unclear. This study explored dual succinylation and ultrasonication modification to enhance its functionality and application. Modified chickpea protein with a degree of succinylation of 96.75 %, showed enhanced water holding capacity 39.83 %, oil holding capacity 54.02 %, solubility 7.20 %, and emulsifying capacity 23.17 %, compared to native protein. Despite reduced amino acid content (64.50 %), particularly lysine, succinylation increased sulfhydryl by 1.74 %, reducing hydrophobicity (Ho) by 41.87 % and causing structural changes. Ultrasonication further reduced particle size by 82.57 % and increased zeta potential and amino acid content (57.47 %). The dual-modified protein exhibited a non-significant increase in antimicrobial activity against Staphylococcus aureus (25.93 ± 1.36 mm) compared to the native protein (25.28 ± 1.05 mm). In conclusion, succinylation combined with ultrasonication offers a promising strategy to enhance chickpea protein's physicochemical properties for diverse applications.
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