Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties

Trigui, I.; Yaich, H.; Zouari, A.; Cheikh-Rouhou, S.; Blecker, Christophe; Attia, H.; Ayadi, M. A.

doi:10.1016/j.foostr.2021.100203

Article (Scientific journals)

Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties

Trigui, I.; Yaich, H.; Zouari, A. et al.

2021 • In Food Structure, 29

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/265135

DOI
10.1016/j.foostr.2021.100203

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Keywords :

Black cumin seeds proteins; Functional properties; Interfacial tension; Response surface methodology; Structural characterization

Abstract :

[en] The aim of the present investigation was to determine the chemical composition, the amino-acid profiling, the structural characteristics and the functional properties of protein isolates of two black cumin seeds varieties. Response surface methodology (RSM) was firstly carried out to determine optimal conditions of proteins extraction from black cumin seeds. Results indicated that the meal to solvent ratio, pH and extraction time were stated as the main influencing factors to obtain protein isolates of black cumin seeds. The protein content of cumin seeds protein isolates varied between 68.76%–78.41% showing the predominance of glutamic acid (12.73–14.59 %), aspartic acid (5.28–5.62 %) and arginine (4.94–5.49 %) amino acids. X-ray diffraction patterns of the protein isolates showed a semi-crystalline structure. Structural characterization by FTIR analysis showed the typical peaks of protein, namely, amide I, amide II and amide III. The thermal properties of protein isolates were investigated by differential scanning calorimetry. A denaturation temperature ranged from 88.11 °C to 90.65 °C. Black cumin seeds protein isolates were able to decrease the interfacial tension (down to 17.62 mN/m) leading to an interesting emulsifying (up to 159.53 m2/g) and foaming (up to 145.54 %) properties as function of pH. © 2021 Elsevier Ltd

Disciplines :

Food science

Author, co-author :

Trigui, I.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Yaich, H.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Zouari, A.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Cheikh-Rouhou, S.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Attia, H.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Ayadi, M. A.; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d'Ingénieurs de Sfax, Route de Soukra, Sfax, 3038, Tunisia

Language :

English

Title :

Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties

Publication date :

2021

Journal title :

Food Structure

eISSN :

2213-3291

Publisher :

Elsevier Ltd

Volume :

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

MHESR - Ministère de l'Enseignement Supérieur et de la Recherche Scientifique

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since 19 November 2021

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