دورية أكاديمية
The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying.
| العنوان: | The physicochemical properties, functionality, and digestibility of hempseed protein isolate as impacted by spray drying and freeze drying. |
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| المؤلفون: | Dong X; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand. Electronic address: xdon261@aucklanduni.ac.nz., Woo MW; Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand. Electronic address: wai.woo@auckland.ac.nz., Quek SY; Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand. Electronic address: sy.quek@auckland.ac.nz. |
| المصدر: | Food chemistry [Food Chem] 2024 Feb 01; Vol. 433, pp. 137310. Date of Electronic Publication: 2023 Aug 29. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Spray Drying* , Desiccation*/methods, Freeze Drying/methods ; Plant Proteins/chemistry ; Temperature |
| مستخلص: | Hempseed protein has gained increasing attention for its sustainability and nourishment. This study aimed to investigate the effects of spray drying and freeze drying on the physicochemical properties, functionality, and digestibility of hempseed protein isolate (HPI). Compared to undried-HPI, both drying techniques altered physicochemical and structural properties. Particularly, protein denaturation temperature increased in freeze-dried HPI (FD-HPI) and spray-dried HPI (SD-HPI) samples (∼90 °C) than in undried-HPI (82.5 °C). Lysine content decreased from 38.26 mg/g in undried-HPI to 35.03 and 33.18 mg/g in FD-HPI and SD-HPI, respectively. Results revealed the loss of 26 and 17 kDa bands after drying. Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-HPI. While both FD-HPI and SD-HPI had higher digestibility than undried-HPI, a 50% reduction in the liberation of free α-amino groups after digestion was found. This study provided information regarding changes in HPI after drying, offering insights for HPI production and application in the food industry. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Drying methods; Food powder; Plant protein; Protein digestion; Protein functionality; Structure-function properties |
| المشرفين على المادة: | 0 (Plant Proteins) |
| تواريخ الأحداث: | Date Created: 20230908 Date Completed: 20231012 Latest Revision: 20231012 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2023.137310 |
| PMID: | 37683487 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2023.137310 |