Article (Scientific journals)
Effect of sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate
Sebii, H.; Karra, S.; Blecker, Christophe et al.
2021In Rheologica Acta, 60 (9), p. 543-551
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Keywords :
Date palm pollen; Gelation; Protein concentrate; Secondary structures; Sonication; Succinylation
Abstract :
[en] The rheological properties and the secondary structures of date palm pollen concentrates were investigated in the present study. The sonication pretreatment and the succinylation procedure were applied to the native protein, as physical and chemical modifications, respectively. Each modification affected differently the native concentrate. In fact, in the flow measurement, results, fitted with the power low model, showed that sonication increased the consistency coefficient and decreased the flow index implying a more shear-thinning character. However, for succinylation modification, an increase of the flow index and a decrease of the consistency coefficient were noticed which convert the protein concentrate to a less viscous and more Newtonian-like state. Sonication also enhanced the thixotropic behavior which was expressed by the increase of the hysteresis loop, whereas the succinylation suppressed it, which was deduced from the disappearance of the loop area. The frequency sweep analysis proved that the sonicated concentrate was characterized by a strong gel structure while the succinylated protein had a viscoelastic liquid character. Only the native and the succinylated concentrates gelified, in the temperature sweep test, at 53.1 and 54.4 °C, respectively. All discerned differences were attributed to the secondary structure content. The findings revealed that the sonicated protein had a high β sheet content, leading to greater thermal stability which proved that a higher temperature is required to ensure the gelation of the protein. However, native and succinylated concentrates were found to have an equilibrium between α helix and β sheet which made it possible to form a stable gel at a lower temperature. The present study concluded that the modifications had a great impact on the rheological properties which was strongly attributed to the submitted structural changes. Graphical abstract: [Figure not available: see fulltext.]. © 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
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
Blecker, Christophe ;  Université de Liège - ULiège > Département GxABT > SMARTECH
karoui, R.;  University of Artois, Institut Charles Viollette, EA 7394, Lens, F-62300, France
Attia, H.;  Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, Sfax, BP W-3038, Tunisia
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 sonication and succinylation on rheological properties and secondary structures of date palm pollen protein concentrate
Publication date :
2021
Journal title :
Rheologica Acta
ISSN :
0035-4511
Publisher :
Springer Science and Business Media Deutschland GmbH
Volume :
60
Issue :
9
Pages :
543-551
Peer reviewed :
Peer Reviewed verified by ORBi
Funders :
WBI - Wallonie-Bruxelles International [BE]
Available on ORBi :
since 19 November 2021

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