دورية أكاديمية
Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates
| العنوان: | Physicochemical and functional attributes of RuBisCo-enriched Brassicaceae leaf protein concentrates |
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| المؤلفون: | Rawiwan, Pattarasuda, Quek, Siew Young |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2024 |
| المجموعة: | University of Auckland Research Repository - ResearchSpace |
| مصطلحات موضوعية: | 30 Agricultural, Veterinary and Food Sciences, 3006 Food Sciences, 0904 Chemical Engineering, 0908 Food Sciences, 0912 Materials Engineering, 4004 Chemical engineering |
| الوصف: | This study assessed the physicochemical and functional attributes of Brassicaceae leaf protein concentrates (LPCs), namely broccoli (BrLPC), cabbage (CbLPC), and radish (RaLPC), in comparison with commercial soy protein isolate (SPI). Brassicaceae LPCs exhibited distinctive amino acid profiles, marked by high levels of acidic amino acids. All LPCs displayed favourable essential amino acid (EAA) to non-EAA (EAA/NEAA) ratios, highlighting their potential as high-quality protein sources. Structurally, LPCs transitioned from β-sheets to α-helices at pH 7.0 and 9.0, showing distinction from SPI. LPCs excelled in foaming properties at acidic pH levels, with protein aggregates contributing to enhanced foam stability. In contrast, emulsifying properties demonstrated pH-dependent behaviour, with superior performance observed at pH levels deviating from the isoelectric point (IEP). The correlation analysis further indicated the influence of the microenvironment on the properties of LPCs, providing a better understanding on the characteristics of LPCs in plant-based product development within the food industry. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 0268-005X |
| العلاقة: | Food Hydrocolloids; (2024). Food Hydrocolloids, 151, 109887-.; https://hdl.handle.net/2292/67653Test |
| DOI: | 10.1016/j.foodhyd.2024.109887 |
| الإتاحة: | https://doi.org/10.1016/j.foodhyd.2024.109887Test https://hdl.handle.net/2292/67653Test |
| حقوق: | Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. ; https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htmTest ; https://creativecommons.org/licenses/by-nc-nd/4.0Test/ ; Copyright: The authors ; http://purl.org/eprint/accessRights/OpenAccessTest |
| رقم الانضمام: | edsbas.8EEC7066 |
| قاعدة البيانات: | BASE |
| تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2024.109887 |