Comparison of Functional Properties of Macadamia (Macadamia integrifolia) Proteins Prepared by Three Different Methods Related to Their Conformation

doi:10.7506/spkx1002-6630-20170901-010

Abstract

Abstract: Functional and conformational properties of three proteins from defatted macadamia kernel flour prepared by alkaline (MAPI), Tris-HCl (MTPI) and sodium chloride (MSPI) extraction methods were investigated. MSPI was found to have higher solubility than MAPI and MTPI in the acidic pH range, while the opposite was observed in the alkaline pH range. MSPI had an emulsifying activity index higher than that of MAPI and MTPI. The protein contents of MAPI, MTPI and MSPI were 88.9%, 80.3% and 86.1%, respectively. The three protein isolates had similar protein bands in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and similar amino acid composition except for differences in band intensities and amino acid contents. Furthermore, MSPI showed higher surface hydrophobicity and fluorescence intensity and smaller particle size than MAPI and MTPI. Field emission scanning electron microscopy (FE-SEM) results revealed that MSPI contained more spherical particles of different sizes as compared with MAPI and MTPI.

Key words: macadamia, protein isolates, functional properties, conformation, extraction methods

CLC Number:

TS255.6

CHEN Hao, ZHONG Junzhen, HUANG Zonglan, XIONG Yang, ZHONG Yejun, LIU Chengmei. Comparison of Functional Properties of Macadamia (Macadamia integrifolia) Proteins Prepared by Three Different Methods Related to Their Conformation[J]. FOOD SCIENCE, 2019, 40(4): 62-68.

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Comparison of Functional Properties of Macadamia (Macadamia integrifolia) Proteins Prepared by Three Different Methods Related to Their Conformation

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