EFFECT OF pH-SHIFTING TREATMENT ON THE GEL PROPERTIES OF PUMPKIN SEED PROTEIN ISOLATE
DOI:
https://doi.org/10.15421/jchemtech.v30i2.241145Keywords:
protein isolate; pumpkin seeds; vegetable meal; gel; vegetable proteins; vegetarian food; pH-treatment; modified protein.Abstract
pH-shifting treatment is a novel method to modify protein, which can improve the functional properties and application of protein in food products. In the present study, the influence of pH-shifting method on heat induced gel properties of pumpkin seed protein isolate (PSPI) was investigated. PSPI, treated under different pH values (pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12) were labeled as PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. The water-absorbing ability, textural analysis (hardness, adhesiveness, and cohesiveness) of the gels formed by different pH-shifting treated PSPI were investigated. Compared with that of control, the water-absorbing ability of PSPI 2, PSPI4, and PSPI 12 showed increased (p<0.05) value significantly. The textural analysis of PSPI gels showed that only the hardness of PSPI 6 showed increased (p<0.05) value. The cohesiveness of PSPI samples after treating at pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12 showed no significant (p > 0.05) difference compared to control. The adhesiveness of PSPI 2, PSPI 4, and PSPI 10 showed significant (p < 0.05) decreasement while the adhesiveness of PSPI 6, PSPI 8 and PSPI 12 didn’t show any significant (p > 0.05) difference compared to control. These results indicated that pH-shifting treatment might be a convenient and economical method to change the gel properties of PSPI, which would provide a fundamental knowledge for further utilization of PSPI in food products.
References
Caili, F., Huan, S., Quanhong, L. (2006). A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods Hum Nutr, 61(2), 73–80.
Gao, D. H. A., Duan, Z. (2022). Development of Pumpkin Seed Meal Biscuits. Eastern-European Journal of Enterprise Technologies, 2(11(116)), 36–42.
Vinayashree, S., Vasu, P. (2021). Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chemistry, 340, 128177.
Longe, O. G., Farinu, G. O., Fetuga, B L. (1983). Nutritional value of the fluted pumpkin (Telfaria occidentalis). Journal of Agricultural and Food chemistry, 31(5), 989–992.
Ma, M., Ren, Y., Xie, W., Zhou, D., Tang, S., Kuang, M., Wang, Y., Du, S. K. (2018). Physicochemical and functional properties of protein isolate obtained from cottonseed meal. Food Chem, 240, 856–862.
Malik, M.A., Saini, C.S. (2018). Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal: Effect of high intensity ultrasound. Food Hydrocolloids, 81, 229–241.
He, X. H., Liu, H. Z., Liu, L., Zhao, G. L., Wang, Q., Chen, Q. L. (2014). Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocolloids, 36, 123-129. (2014). Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocolloids, 2014. 36: p. 123-129.
Wang, W., Shen, M., Liu, S., Jiang, L., Song, Q., Xie, J. (2018). Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition. Carbohydr Polym, 192, 193–201.
Zhou, Y., Yang, H. (2019). Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chem, 277, 327–335.
Xiao, Y., Liu, Y., Wang, Y., Jin, Y., Guo, X., Liu, Y., Xi, X., Lei, H., Xu, H. (2020). Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure. Carbohydr Polym, 231, 115749.
Ji, H., Dong, S., Han, F., Li, Y., Chen, G., Li, L., Chen, Y. (2017). Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein. Food and Bioprocess Technology, 11(2), 344–354.
Liu, Q., Geng, R., Zhao, J., Chen, Q., & Kong, B. (2015). Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes. J Agric Food Chem, 63(19), 4853-61.
Li, J., Wu, M., Wang, Y., Li, K., Du, J., Bai, Y. (2020). Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate. Food Chemistry, 325, 126921.
Hultin, H. O., K.S.D. (1999). Process for isolating a protein composition from a muscle source and protein composition: U.S. Patent 6, 005(073), 12–21.
Niu, H., Li, Y., Han, J., Liu, Q., Kong, B. (2017). Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating. Food Hydrocolloids, 70, 269–276.
Yasir, S. B. M., Sutton, K. H., Newberry, M. P., Andrews, N. R., & Gerrard, J. A. (2007). The impact of transglutaminase on soy proteins and tofu texture. Food Chemistry, 104(4), 1491–1501.
Hu, H., Fan, X., Zhou, Z., Xu, X., Fan, G., Wang, L., Huang, X., Pan, S., Zhu, L. (2013). Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments. Ultrason Sonochem, 20(1), 187–195.
Yu, B., Ren, F., Zhao, H., Cui, B., Liu, P. (2020). Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel. International Journal of Biological Macromolecules, 142, 237–243.
Lanza, B., Amoruso, F. (2018). Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA). J Sci Food Agric, 98(11), 4142–4150.
Nishinari, K., Kohyama, K., Kumagai, H., Funami, T., Bourne, M. C. (2013). Parameters of texture profile analysis. Food Science and Technology Research, 19(3), 519–521.
Li, Y., Wang, Q., Guo, L., Ho, H., Wang, B., Sun, J., Xu, X., Huang, M. (2019). Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast. Food Hydrocolloids, 97, 105199.
Yongsawatdigul, J., Hemung, B.O. (2010). Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization. J Food Sci, 75(3), 251-7
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Oles Honchar Dnipro National University
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
