Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. E...
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MDPI AG
2021-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/6/1575 |
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doaj-142a0f7a6d0445cc858e53849f84deb32021-03-13T00:07:13ZengMDPI AGMolecules1420-30492021-03-01261575157510.3390/molecules26061575Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein ConcentrateJoanna Miedzianka0Aleksandra Zambrowicz1Magdalena Zielińska-Dawidziak2Wioletta Drożdż3Agnieszka Nemś4Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Street, 60-623 Poznań, PolandDepartment of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandDepartment of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, PolandThe purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.https://www.mdpi.com/1420-3049/26/6/1575pumpkin protein concentratesacetylationchemical compositionamino acid profilein vitro digestibilitySDS-PAGE |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Joanna Miedzianka Aleksandra Zambrowicz Magdalena Zielińska-Dawidziak Wioletta Drożdż Agnieszka Nemś |
| spellingShingle |
Joanna Miedzianka Aleksandra Zambrowicz Magdalena Zielińska-Dawidziak Wioletta Drożdż Agnieszka Nemś Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate Molecules pumpkin protein concentrates acetylation chemical composition amino acid profile in vitro digestibility SDS-PAGE |
| author_facet |
Joanna Miedzianka Aleksandra Zambrowicz Magdalena Zielińska-Dawidziak Wioletta Drożdż Agnieszka Nemś |
| author_sort |
Joanna Miedzianka |
| title |
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate |
| title_short |
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate |
| title_full |
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate |
| title_fullStr |
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate |
| title_full_unstemmed |
Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate |
| title_sort |
effect of acetylation on physicochemical and functional properties of commercial pumpkin protein concentrate |
| publisher |
MDPI AG |
| series |
Molecules |
| issn |
1420-3049 |
| publishDate |
2021-03-01 |
| description |
The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC. |
| topic |
pumpkin protein concentrates acetylation chemical composition amino acid profile in vitro digestibility SDS-PAGE |
| url |
https://www.mdpi.com/1420-3049/26/6/1575 |
| work_keys_str_mv |
AT joannamiedzianka effectofacetylationonphysicochemicalandfunctionalpropertiesofcommercialpumpkinproteinconcentrate AT aleksandrazambrowicz effectofacetylationonphysicochemicalandfunctionalpropertiesofcommercialpumpkinproteinconcentrate AT magdalenazielinskadawidziak effectofacetylationonphysicochemicalandfunctionalpropertiesofcommercialpumpkinproteinconcentrate AT wiolettadrozdz effectofacetylationonphysicochemicalandfunctionalpropertiesofcommercialpumpkinproteinconcentrate AT agnieszkanems effectofacetylationonphysicochemicalandfunctionalpropertiesofcommercialpumpkinproteinconcentrate |
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