دورية أكاديمية
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties
| العنوان: | Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties |
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| المؤلفون: | Trigui, I., Yaich, H., Zouari, A., Cheikh-Rouhou, S., Blecker, Christophe, Attia, H., Ayadi, M. A. |
| المصدر: | Food Structure, 29 (2021) |
| بيانات النشر: | Elsevier Ltd, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Black cumin seeds proteins, Functional properties, Interfacial tension, Response surface methodology, Structural characterization, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires |
| الوصف: | 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 |
| نوع الوثيقة: | journal article http://purl.org/coar/resource_type/c_6501 article peer reviewed |
| اللغة: | English |
| Relation: | urn:issn:2213-3291 |
| DOI: | 10.1016/j.foostr.2021.100203 |
| URL الوصول: | https://orbi.uliege.be/handle/2268/265135 |
| حقوق: | restricted access http://purl.org/coar/access_right/c_16ec info:eu-repo/semantics/restrictedAccess |
| رقم الأكسشن: | edsorb.265135 |
| قاعدة البيانات: | ORBi |
| DOI: | 10.1016/j.foostr.2021.100203 |
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