Physicochemical and functional properties of rapeseed protein isolate: Influence of anti-nutrients removal with acidified organic solvents from rapeseed meal
Journal of Agricultural and Food Chemistry, Jul 21, 2014
ABSTRACT Presence of anti-nutritional constituents in rapeseed protein products (RPI), such as po... more ABSTRACT Presence of anti-nutritional constituents in rapeseed protein products (RPI), such as polyphenols, phytates, allyl isothiocyanates and glucosinolates is a formidable constraint. Effect of anti-nutrients removal from rapeseed meal with organic solvent mixture (methanol-acetone, 1:1 v/v, combined with an acid (hydrochloric, acetic, perchloric, trichloroacetic, phosphoric)) on the physico-chemical and functional properties of RPI was investigated. The extraction resulted in substantial reduction of anti-nutrients from RPI, especially polyphenols and phytates, with concomitant decrease in protein yield and solubility. Treatment harbored significant improvement in their Degree of Whiteness, which was highest in the perchloric acid case. Surface hydrophobicity and free sulfhydryl group of RPI changed considerably, with perchloric acid-treated samples showing higher values; while the disulfide content remarkably increased in trichloroacetic and phosphoric acid-treated samples, signifying aggregation. Intrinsic emission fluorescence and FTIR spectra showed significant changes in proteins' tertiary and secondary conformations, and the changes were more pronounced in samples treated with higher concentration of acids. No appreciable alteration appeared among the electrophoretic profile of proteins from pristine meal and those treated with lower level of acids. Interfacial surface properties of proteins were variably improved by the solvent extraction, whereas the converse was true for their extent of denaturation. The results suggest that the physico-chemical and conformational properties of RPI are closely related to its functional properties.
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