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Physicochemical, techno-functional, biochemical and structural characterization of a protein isolate from groundnut
Ángel Efraín Rodríguez Rivera1, José Armando Ulloa2, Judith Esmeralda Urías Silvas3
1Doctorado en Ciencias Biológico Agropecuarias en el Área de Ciencias Agrícolas, Universidad Autónoma de Nayarit, Carretera Tepic-Compostela Km 9, 63780 Xalisco, Nayarit, Mexico.
Abstract:
The objective of this research was to evaluate the effect of ultrasound (HISound) (200, 400 and 600 W; 15-30 min) on the physicochemical, biochemical and structural techno-functional properties of a groundnut paste protein isolate (GPPI). HISound increased the contents of free sulfhydryls (552.22 %), total sulfhydryls (124.68 %) and α-helix (389.75 %), as well as molecular flexibility (50.91 %), hydrophobic surface (38.99 %), and particle size (171.45 %) of GPPI, which improved protein solubility by 8.05 %, oil holding capacity by 73.54 %, emulsifying stability index by 226.25 % and foaming capacity by 216.00 %, compared with non-sonicated GPPI. Also, the microstructure analysis revealed smooth structures, with molecular weights in the range of 13.88-67.07 kDa. Pearson analysis determined some highly significant correlations (r ≥ 0.90, p < 0.01) between some GPPI protein properties. The improvement of GPPI properties by HISound could contribute to its use as an ingredient for human consumption.
