谷蛋白
球蛋白
食品科学
贮藏蛋白
氨基酸
化学
白蛋白
溶解度
大豆蛋白
无规线圈
生物化学
蛋白质二级结构
生物
有机化学
基因
免疫学
作者
Jingjing Wu,Xin Zhou,Lei Zhou,Wei Liu,Junzhen Zhong,Yanjun Zhang,Chengmei Liu
标识
DOI:10.1111/1750-3841.16104
摘要
The physicochemical, structural, and functional properties of albumin, globulin, glutelin, and protein isolate (JSPI) extracted from jackfruit seeds were investigated. Protein fractions and JSPI were rich in amino acids, which can be comparable to soy protein. Other essential amino acids except histidine met the FAO/WHO/UNO-recommended intake for infants and adults. Jackfruit seed proteins were mainly composed of 17-26 kDa polypeptides, β-sheet, and random coil were the main secondary structures. Glutelin (572.55) and JSPI (246.14) have higher H0 under neutral conditions, consistent with the solubility and emulsification properties results. Albumin and globulin had good solubility and were mostly soluble under neutral or weak alkaline conditions. In general, protein fractions and JSPI exhibited good foaming and emulsification properties. Therefore, jackfruit seed proteins have the potential to be nutritious functional ingredients in the food industry. PRACTICAL APPLICATION: Jackfruit seed proteins had high essential amino acids content and good functional properties. They can be used as a new type of functional ingredients in the food industry, which can not only reduce the environment pollution of discarded seeds but also improve use of plant protein.
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