Article (Scientific journals)
Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate
Sebii, H.; Karra, S.; Bchir, B. et al.
2021In Journal of Food Science and Technology, 58 (2), p. 632–640
Peer reviewed
 

Files


Full Text
EffectOfSuccinylationOnTheSeco.pdf
Publisher postprint (492.43 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
Protein concentrate; Secondary structures; Succinylation; Surface properties; Thermal properties; Amino acids; Chemical modification; Differential scanning calorimetry; Solubility; Beta turns; Denaturation temperatures; Functional ingredient; Functional properties; Protein concentrates; Succinic acids; Proteins
Abstract :
[en] The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein concentrate (MDPPPC). Succinylation was applied at two levels, 4 and 8 mol of succinic acid per mole of lysine. 4 M and 8 M were compared to the native MDPPPC. Findings proved that succinylation improved the surface properties of pollen protein including solubility and surfactant activity. Increased solubility of succinylated MDPPPC has been noticed especially in pH superior to pHi. The results from the differential scanning calorimetry showed a significant decrease (P < 0.05) of the denaturation temperature and the heat enthalpy for succinylated MDPPPC. β turn of succinylated MDPPPC increased significantly (P < 0.05) at the expense of β sheet indicating that the protein gained more mobility after succinylation which explains the enhancement of the functional properties and promotes the use of succinylated protein as a techno-functional ingredient. © 2020, Association of Food Scientists & Technologists (India).
Disciplines :
Food science
Author, co-author :
Sebii, H.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
Karra, S.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
Bchir, B.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
Nhouchi, Z.;  University of Artois, EA 7394, Institut Charles Viollette, Lens, F-62300, France
Ghribi, A. M.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
Karoui, R.;  University of Artois, EA 7394, Institut Charles Viollette, Lens, F-62300, France
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
Besbes, S.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
Language :
English
Title :
Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate
Publication date :
February 2021
Journal title :
Journal of Food Science and Technology
ISSN :
0022-1155
eISSN :
0975-8402
Publisher :
Springer
Volume :
58
Issue :
2
Pages :
632–640
Peer reviewed :
Peer reviewed
Available on ORBi :
since 23 June 2021

Statistics


Number of views
37 (2 by ULiège)
Number of downloads
2 (2 by ULiège)

Scopus citations®
 
10
Scopus citations®
without self-citations
10
OpenCitations
 
5

Bibliography


Similar publications



Contact ORBi