Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

Chen, Jingwang; Mu, Taihua; Zhang, Miao; Goffin, Dorothée; Sun, Hongnan; Ma, Mengmei; Liu, Xingli; Zhang, Duqin

doi:10.1080/10942912.2018.1454467

Article (Scientific journals)

Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

Chen, Jingwang; Mu, Taihua; Zhang, Miao et al.

2018 • In International Journal of Food Properties, 21 (1), p. 685-701

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/250820

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10.1080/10942912.2018.1454467

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Keywords :

Cumin seed; Protein isolate; Albumin; Glutelin; Structure; Physicochemical properties; Functional properties

Abstract :

[en] In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the predominant protein fractions of cumin seeds. Glutamic acid (Glu) and aspartic acid (Asp) were the major amino acids of cumin proteins, whereas more hydrophobic and aromatic amino acids were predominantly found in CPI. Electrophoresis profiles indicated that CPI have more disulphide bonds than major protein fractions. The intrinsic fluorescence data revealed that glutelin displayed greater exposure of tyrosine (Tyr) and tryptophan (Trp) residues compared to albumin and CPI. Circular dichroism (CD) data showed CPI presented more α-helix (14.4%) and less β-strand (30.7%) than albumin and glutelin. The atomic force microscope (AFM) profile and hydrodynamic diameter (Dh) determination showed the presence of low particle size in albumin fractions. Differences in the hydrophobicity (Ho) and the zeta-potential (ζ) of CPI, albumin, and glutelin were also observed due to their difference in structure and amino acid composition. Compared with CPI and glutelin, albumin exhibited the highest emulsifying activity (103.67m2/g) and stability (42.84 min) and the smallest emulsion particle size (4.29 μm). The CPI, albumin and glutelin presented typical U-shaped protein solubility–pH curves, with the lowest solubility at pH 4.0. Rheological investigation demonstrated that CPIs were efficient in forming a gel at 80.6 °C, whereas glutelin could form the hardest gel at 92.6°C. The overall results suggested that the cumin proteins can be a promising protein source for the food industry.

Disciplines :

Food science

Author, co-author :

Chen, Jingwang ; Université de Liège - ULiège > Terra

Mu, Taihua

Zhang, Miao

Goffin, Dorothée ; Université de Liège - ULiège > Département GxABT > SMARTECH

Sun, Hongnan

Ma, Mengmei

Liu, Xingli

Zhang, Duqin

Language :

English

Title :

Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds

Publication date :

2018

Journal title :

International Journal of Food Properties

ISSN :

1094-2912

eISSN :

1532-2386

Publisher :

Marcel Dekker, New York, United States - New York

Volume :

Issue :

Pages :

685-701

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

http://www.tandfonline.com/loi/ljfp20

Available on ORBi :

since 11 September 2020

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