Characterisation, physicochemical and functional properties of protein isolates from Amygdalus pedunculata Pall seeds

Publication date: Available online 16 November 2019Source: Food ChemistryAuthor(s): Cong Li, Juzhuan Yang, Lu Yao, Fangling Qin, Guofeng Hou, Bang Chen, Lihua Jin, Jianjun Deng, Yehua ShenAbstractAmygdalus pedunculata Pall is a kind of desert woody oil plant, and its seeds are high in protein. The protein of Amygdalus pedunculata Pall (API) was identified by SDS-PAGE, 2D-DE and MS. More than 300 proteins were identified. The improved solubility, emulsifying properties and foaming properties of API were observed in a pH range of 2.0-12.0 and a sodium chloride concentration of 0-1.0 M. The results showed that API had a good solubility (94.2%), bulk density (0.107 g/mL), oil absorption capacity (3.54 g/g), thermal stability (91.58°C), emulsifying property (70 m2/g) and foaming property (83.7%). The conformation changes of API were studied by fluorescence and differential scanning calorimetry (DSC). The degree of denaturation of denaturants for API was guanidine hydrochloride> urea> SDS. These results showed that API has good processing performance and can be used as a new type of plant protein resource.
Source: Food Chemistry - Category: Food Science Source Type: research