An arginine aminopeptidase from marine Bacillus axarquiensis SWJSX8 and its application in improving pumpkin seed protein hydrolysis

2021 ◽  
Author(s):  
Fenfen Lei ◽  
Yaqi Chen ◽  
Lin Chen ◽  
Liwei Zhang ◽  
Jincheng Zheng
Keyword(s):  
Seed Protein ◽  
Protein Hydrolysis ◽  
Pumpkin Seed ◽  
Arginine Aminopeptidase

scholarly journals Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate

2013 ◽  
Vol 3 (1) ◽  
pp. 87 ◽  
Author(s):  
Quirino Dawa ◽  
Yufei Hua ◽  
Moses Vernonxious Madalitso Chamba ◽  
Kingsley George Masamba ◽  
Caimeng Zhang
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Seed Protein ◽  
Foam Stability ◽  
Chloride Concentration ◽  
Egg White ◽  
Protein Isolate ◽  
Foaming Properties ◽  
Ph Optimum ◽  
Pumpkin Seed

<p>Understanding how foaming properties of proteins are affected by factors such as pH, salt concentration and temperature is essential in predicting their performance and utilisation. In this study, the effects of pH and salt concentration were studied on the foaming properties of pumpkin seed protein isolate (PSPI) and PSPI- xanthan (XG)/Arabic (GA) gum blends. The foaming properties of the PSPI-GA/XG blends were also compared with egg white. Foam stability (FS) was significantly affected by pH with PSPI: GA (25:4) and PSPI: XG (25:1) having a significantly higher stability at pH 2 with the lowest foam stability at pH 4. Sodium chloride (0.2-1.0 M) did not significantly affect foaming properties although PSPI: GA (25:4) had the highest FC (89.33 ± 3.24%) and FS (76.83 ± 1.53 min) at 0.2 M sodium chloride concentration. The foaming capacity (FC) of PSPI: GA (25:4) blend (128.00 ± 0.91%) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than that of egg white (74.00 ± 1.33%) but its FS was significantly lower. It was further revealed that the FC of egg white (74.00 ± 1.33%) was comparable to the PSPI:XG (25:1) blend (74.00 ± 1.46%) but the FS for egg white (480.00 ± 2.67 min) was significantly higher (<em>p </em><em>&lt; </em>0<em>.</em>05) than the FS (116.21 ± 0.86 min) of PSPI:XG (25:1). The foaming properties of PSPI and PSPI-xanthan (XG)/Arabic (GA) blends were significantly affected by pH. Optimum foaming properties, PSPI:XG (25:1) and PSPI:GA (25:4) were observed at pH 2 and heat treatment temperature of 80 ºC.</p>

Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions

2016 ◽  
Vol 41 (4) ◽  
pp. e13073 ◽  
Author(s):  
Toan Thuc Pham ◽  
Thi Thu Tra Tran ◽  
Nu Minh Nguyet Ton ◽  
Van Viet Man Le
Keyword(s):  
Functional Properties ◽  
Salt Concentration ◽  
Seed Protein ◽  
Protein Fractions ◽  
Pumpkin Seed ◽  
Effects Of Ph

scholarly journals Pilot Plant Scale Manufacture of Bread Enriched with Seed Protein Concentrates

2021 ◽  
Vol 9 (6) ◽  
pp. 991-997
Author(s):  
Özgenur Coşkun ◽  
Halime Pehlivanoğlu ◽  
İbrahim Gülseren
Keyword(s):  
Seed Protein ◽  
Seed Proteins ◽  
Grape Seed ◽  
Protein Concentrate ◽  
Pumpkin Seed ◽  
Black Cumin ◽  
Protein Concentrates ◽  
Gluten Quality ◽  
Pilot Plant Scale ◽  
Visual Characteristics

For many seeds, cold press technology generates higher quantities of cakes than seed oils, which are concentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture protein fortified foods with comparable characteristics as the conventional products. Here, black cumin, grape seed and pumpkin seed protein concentrates were prepared based on an alkaline extraction-isoelectric precipitation technique. The influence of protein concentrate addition on the flour, dough and bread characteristics were investigated for textural profile, gluten quality and visual characteristics including color attributes. While the interactions between gluten and seed proteins were mostly weak, some of the physicochemical attributes differed significantly. In terms of volume and visual characteristics, pumpkin seed protein concentrates enriched bread demonstrated similar characteristics as the controls, while black cumin or grape seed protein concentrate enriched wheat flours were more resistant and less extensible than the controls. Similarities and differences between controls and protein enriched gluten-free or gluten-bearing bread were discussed.

scholarly journals Functional properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate

2016 ◽  
Vol 81 (1) ◽  
pp. 35-46 ◽  
Author(s):  
Sandra Bucko ◽  
Jaroslav Katona ◽  
Ljiljana Popovic ◽  
Zuzana Vastag ◽  
Lidija Petrovic
Keyword(s):  
Ionic Strength ◽  
Cucurbita Pepo ◽  
Seed Protein ◽  
Protein Hydrolysate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Protein Solution ◽  
Pumpkin Seed ◽  
Solution Interface ◽  
Oil In Water

Pumpkin seed protein isolate (PSPI) was enzymatically hydrolysed by pepsin to obtain pumpkin seed protein hydrolysate, PSPH. Investigation on solubility, interfacial and emulsifying properties of both PSPI and PSPH was conducted under different conditions of pH (3-8) and ionic strength (0-1 mol/dm3 NaCl). PSPI had the lowest solubility, i.e. isoelectric point (pI), at pH 5. PSPH had higher solubility than PSPI over whole range of pH and ionic strengths tested. Decrease in surface and interfacial tension evidenced that both PSPI and PSPH adsorb at air/protein solution and oil/protein solution interface. Emulsions (20 % oil in water) stabilized by 1 g/100cm3 PSPI or PSPH solution were prepared at pH 3, 5 and 8 and ionic strength of 0 and 0.5 mol/dm3 NaCl. PSPH stabilized emulsions from coalescence at all pH and ionic strengths tested. PSPI was able to stabilize emulsions at pH 3 and 0 mol/dm3 NaCl, and at pH 8 regardless of ionic strength, while emulsions at pH 5 and both 0 and 0.5 mol/dm3 NaCl and at pH 3 when ionic strength was increased separated to oil and serum layer immediately after preparation. All emulsions were susceptible to creaming instability.

scholarly journals Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

2021 ◽  
Vol 78 (1) ◽  
pp. 113
Author(s):  
Iulia Elena SUSMAN ◽  
Marina SCHIMBATOR ◽  
Alina CULEȚU ◽  
Mona Elena POPA
Keyword(s):  
Celiac Disease ◽  
Seed Protein ◽  
Rice Flour ◽  
Healthy Diet ◽  
Gluten Free ◽  
Sensorial Analysis ◽  
Pumpkin Seed ◽  
Pea Protein ◽  
Ginger Powder ◽  
Quinoa Flour

Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest. Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious food. Nine gluten-free formulations were developed: control (C1-100% rice flour and C2-100% quinoa flour) and samples with quinoa flour (87%) and with the addition of pea protein powder, pumpkin seed protein powder, coconut flour, aronia powder, carrot powder, tomatoes powder and ginger powder with a concentration of 13%, respectively, to show that quinoa flour is nutritionally richer than rice flour. Quinoa flour had a higher content of protein (12.23%), fiber (6.80%), ash (1.66%) compared to rice flour, which had 7.20% protein, 2.20% fiber and 0.60% ash. All supplemented cookies had higher levels of protein, fat and ash. The sensorial analysis showed that the best acceptance besides C1 was for S3_coconut, S4_aronia and S6_tomatoes cookies. Aronia cookie was the darkest and hardest sample. Besides C1 and C2, the softest sample was S6_tomatoes, while S3_coconut was the lightest.

scholarly journals An investigation on the influence of pH and ionic strength on the adsorption and interfacial dilatational properties at the oil-water interface of pumpkin (Cucurbita pepo) seed protein hydrolysate

2018 ◽  
Vol 83 (7-8) ◽  
pp. 847-861
Author(s):  
Sandra Bucko ◽  
Jaroslav Katona ◽  
Lidija Petrovic ◽  
Jelena Milinkovic ◽  
Jadranka Fraj ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Rate Constant ◽  
Cucurbita Pepo ◽  
Seed Protein ◽  
Protein Hydrolysate ◽  
Protein Isolate ◽  
Pumpkin Seed ◽  
Interfacial Pressure ◽  
Oscillation Frequencies ◽  
Influence Of Ph

Pumpkin (Cucurbita pepo) seed protein hydrolysate (PSPH) was obtained by enzymatic hydrolysis of pumpkin seed protein isolate using pepsin. Influence of pH (3, 5 and 8) and ionic strength, Ic (0?1 mol dm-3), on the adsorption kinetics of PSPH (diffusion rate constant, kdiff, and adsorption rate constant, kads), interfacial pressure (?) and interfacial dilatational properties (dilatational elasticity, E?, and viscosity, E?) of the oil?PSPH solution interfaces was investigated at different PSPH concentrations (c = 0.0014?14 g dm-3). It was found that PSPH adsorbs to the interface at c ? 0.0014 g dm-3, regardless of pH and ionic strength, as evidenced by the increase in interfacial pressure. The kdiff and kads value were found to be the highest at pH 3 and the lowest at pH 5 at the corresponding concentrations. The dilatational properties of the interfaces, which were investigated at different oscillation frequencies, ?, 0.01?0.2 Hz, showed that the E? of the oil?PSPH solution interfaces is much higher than its E?. Moreover, E? increases with increasing PSPH concentration at pH 5 and 8, and with increasing Ic, regardless of the pH, while E? changes only minimally.

In situ monitoring of grape seed protein hydrolysis by Raman spectroscopy

2021 ◽  
Author(s):  
Qingzhi Ding ◽  
Arooj Rehman Sheikh ◽  
Wenwen Pan ◽  
Xiangyue Gu ◽  
Nianzhen Sun ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Seed Protein ◽  
Grape Seed ◽  
In Situ Monitoring ◽  
Protein Hydrolysis

scholarly journals Determining the effect of pH-shifting treatment on the solubility of pumpkin seed protein isolate

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 29-34
Author(s):  
Dan Gao ◽  
Anna Helikh ◽  
Zhenhua Duan
Keyword(s):  
Particle Size ◽  
Zeta Potential ◽  
Functional Properties ◽  
Soluble Protein ◽  
Seed Protein ◽  
Average Particle Size ◽  
Protein Isolate ◽  
Average Particle ◽  
Pumpkin Seed ◽  
Ph Shifting

Pumpkin seed protein is a high-quality plant protein, which has all essential amino acids for the human body and can also supply essential amino acid histidine for children. When it is introduced to food products, it needs to meet some functional properties, such as solubility, emulsifying ability, foaming ability, and so on. Among them, solubility is very important because it has a great influence on other functional properties of protein. In this study, pH-shifting treatment, which is a novel method to modify protein, is applied to improve the solubility of pumpkin seed protein isolate (PSPI). PSPI treated by pH-shifting treatment was investigated at different pH values (pH 2, pH 4, pH 6, pH 8, pH 10, and pH 12), which were labeled as PSPI 2, PSPI 4, PSPI 6, PSPI 8, PSPI 10, and PSPI 12, respectively. Compared to that of control PSPI (45.6 %), only the solubility of PSPI 8 (55.5 %) showed increased (p<0.05) value, while the solubility of PSPI 2 (13.7 %), PSPI 4 (10.8 %), PSPI 10 (41.8 %), and PSPI 12 (13.4 %) showed decreased (p<0.05) value. Then the average particle size, zeta potential of the soluble protein in PSPI were analyzed, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was performed. PSPI 2, PSPI 4, and PSPI 12 showed decreased (p<0.05) average particle size after the pH-shifting process. And PSPI 2, and PSPI 12 showed decreased (p<0.05) zeta potential. While other samples didn’t show any significant difference in these two indicators. Besides, the molecular weight of the increased abundance of soluble protein bands was observed at 33 kDa and 25 kDa of PSPI 8. As the solubility of PSPI 8 increased (p<0.05) significantly, it might suggest the PSPI after pH-shifting treatment under pH 8 has more advantages to be used in the food industry

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