Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates - 1-s2.0-S0308814623024895-main.pdf
Functional properties; Rheological properties; Structure; Yellow lupin protein isolates; Proteins; Water; Hydrophobic and Hydrophilic Interactions; Viscosity; Lupin proteins; Physical characteristics; Physico-chemicals; Physicochemical property; Protein isolates; Protein surface hydrophobicities; Rheological property; Yellow lupin; Yellow lupin protein isolate; Analytical Chemistry; Food Science; General Medicine
Abstract :
[en] This study investigates the structure, physico-chemical and functional properties of yellow lupin isolate protein (YLPI) obtained by different processes (conventional wet and purely aqueous fractionation) from un-defatted (YLPIU), and hot (YLPIHD) and cold (YLPICD) defatted flour. The defatting process modified the physical, structural and functional characteristics of lupin protein isolates. Indeed, a decrease of α-helix, free sulfhydryl groups amount and an increase of disulfide bond levels were observed for defatted samples, improving their emulsifying stability. The defatting process exposes the hydrophobic groups present within the YLPI, which increases total sulfhydryl content and protein surface hydrophobicity. Hot and cold defatting induced a decrease in turbidity, water-holding capacity, oil adsorption capacity, tapped and poured bulk densities. In addition, the defatting process changed the particle size of protein isolates that induced changes in their viscosity. Tryptophan spectra and protein surface hydrophobicity indicated that YLPICD and YLPIHD underwent structural conformational change during the defatting process.
Disciplines :
Food science
Author, co-author :
Nahimana, Paterne; Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France, Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
Missbah El Idrissi, Mustapha; Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
Bakhy, Khadija; National Institute of Agricultural Research (INRA), Research Unit on Aromatic and Medicinal Plant, BP 6570, Rabat-Instituts, Rabat 10101, Morocco
Abdelmoumen, Hanaa ; Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
This work has been carried out in the framework of the BIHAUTSECO de France project, which is financed by the French State, and the French Region of Hauts-de-France. The authors gratefully acknowledge the financial support from the Major Domain of Interest (DIM) “Eco-Energy Efficiency” of Artois University. Mr. Nahimana is grateful to the Erasmus + MIC for the financial support during his stay at Artois University.
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