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Food Science and Human Wellness 2022, 11(4): 895-903 https://doi.org/10.1016/j.fshw.2022.03.008
Research Article | Open Access | Issue | Published: 28 April 2022

Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin

Show Author's Information Yiming Zhoua,b,  Boya Ouyangb,  Lina Dub,  Yun Weib,  Xiaoli Zhoub( ),  Ying Xiaob,  Yifen Wangc
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Department of Biosystems Engineering, Auburn University, Alabama 36879-5417, USA
Keywords:
Structure, Ultra-high-pressure, Buckwheat 13S globulin, Functional characteristics
Cite this article:
Zhou Y, Ouyang B, Du L, et al. Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin. Food Science and Human Wellness, 2022, 11(4): 895-903. https://doi.org/10.1016/j.fshw.2022.03.008
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Abstract Full text About this article

Components with strong adsorption capacity for cholates from buckwheat proteins were screened, separated and purified by several methods, and the effects of ultra-high-pressure (UHP) on the structure and function of buckwheat 13S globulin (BW13SG) were studied. Samples were treated by UHP at different pH (3.0 and 7.0) value(s) and at 100–500 MPa for 10–30 min. The results showed that the tertiary structure of BW13SG was partially denatured and aggregated. The decrease in the unordered structure indicated that UHP resulted in a looser secondary structure of BW13SG. UHP treatment also increased solubility, emulsion activity and stability, foaming capacity and stability. The samples treated at 500 MPa, pH 3.0 for 30 min had the most enhanced functionality. Moreover, under this condition, the sodium cholate and sodium deoxycholate adsorption capacities of BW13SG were both higher than 98% and the adsorption capacity of sodium taurocholate, which can be difficult to adsorb, was higher than 60%.


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About this article

Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin

Show Author's information Yiming Zhoua,b, Boya Ouyangb, Lina Dub, Yun Weib, Xiaoli Zhoub( ), Ying Xiaob, Yifen Wangc
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co. Ltd., Shanghai 200436, China
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
Department of Biosystems Engineering, Auburn University, Alabama 36879-5417, USA

Abstract

Components with strong adsorption capacity for cholates from buckwheat proteins were screened, separated and purified by several methods, and the effects of ultra-high-pressure (UHP) on the structure and function of buckwheat 13S globulin (BW13SG) were studied. Samples were treated by UHP at different pH (3.0 and 7.0) value(s) and at 100–500 MPa for 10–30 min. The results showed that the tertiary structure of BW13SG was partially denatured and aggregated. The decrease in the unordered structure indicated that UHP resulted in a looser secondary structure of BW13SG. UHP treatment also increased solubility, emulsion activity and stability, foaming capacity and stability. The samples treated at 500 MPa, pH 3.0 for 30 min had the most enhanced functionality. Moreover, under this condition, the sodium cholate and sodium deoxycholate adsorption capacities of BW13SG were both higher than 98% and the adsorption capacity of sodium taurocholate, which can be difficult to adsorb, was higher than 60%.

Keywords: Structure, Ultra-high-pressure, Buckwheat 13S globulin, Functional characteristics

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Publication history

Received: 07 August 2020
Revised: 14 September 2020
Accepted: 16 November 2020
Published: 28 April 2022
Issue date: July 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

The authors grateful acknowledge the financial support by the Open Project Program of State Key Laboratory of Dairy Biotechnology (No. SKLDB2018-002), National Natural Science Foundation of China (No. 31871805 & No. 31501437), Shanghai Municipal Education Commission (Plateau Discipline Construction Program) and China Agriculture Research System (CARS-08-D2).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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