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

Cong Li; Juzhuan Yang; Lu Yao; Fangling Qin; Guofeng Hou; Bang Chen; Lihua Jin; Jianjun Deng; Yehua Shen

doi:10.1016/j.foodchem.2019.125888

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

Food Chem. 2020 May 1:311:125888. doi: 10.1016/j.foodchem.2019.125888. Epub 2019 Nov 16.

Authors

Cong Li¹, Juzhuan Yang², Lu Yao², Fangling Qin³, Guofeng Hou², Bang Chen², Lihua Jin², Jianjun Deng⁴, Yehua Shen⁵

Affiliations

¹ Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China. Electronic address: licong@nwu.edu.cn.
² Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
³ Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China; College of Chemistry and Chemical Engineering, Shaanxi Province Key Laboratory of Environmental Pollution Control and Reservoir Protection Technology of Oilfields, Xi'an Shiyou University, Xi'an 710065, China.
⁴ School of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710127, China.
⁵ Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China. Electronic address: yhshen@nwu.edu.cn.

PMID: 31771911
DOI: 10.1016/j.foodchem.2019.125888

Abstract

Amygdalus 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, 2-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.

Keywords: Amygdalus pedunculata Pall; Conformation; Physicochemical property; Protein.

MeSH terms

Calorimetry, Differential Scanning
Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
Plant Proteins / chemistry*
Plant Proteins / metabolism
Protein Denaturation
Protein Stability
Prunus / chemistry
Prunus / metabolism*
Seeds / chemistry
Seeds / metabolism*
Sodium Chloride / chemistry
Solubility
Temperature

Substances

Plant Proteins
Sodium Chloride