Impact of bee pollen cell-wall disrupting techniques on the structural integrity, functional attributes, and nutritional quality of bee pollen protein isolates for food application

Anamika Sharma ¹, Avinash Thakur ², Vikas Nanda ¹

⁰Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India.

International Journal of Biological Macromolecules +

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February 20, 2025

View abstract on PubMed

Summary

This study optimized bee pollen protein isolate (BPPI) extraction using ultrasonication and pectinase. The combined method significantly enhanced BPPI yield, purity, and nutritional value, offering improved techno-functional properties.

Area Of Science

Food Science and Technology
Biochemistry
Protein Chemistry

Background

Bee pollen protein isolates (BPPI) are valuable but their extraction efficiency and quality can be limited.
Optimizing pre-treatment methods is crucial for enhancing BPPI yield, purity, and techno-functional properties.

Purpose Of The Study

To standardize and optimize a protein extraction protocol for bee pollen protein isolates (BPPI).
To investigate the synergistic effects of ultrasonication and pectinase pre-treatments on BPPI quality.
To evaluate the impact of optimized extraction and precipitation pH on BPPI yield and purity.

Main Methods

Standardized protein extraction from bee pollen using ultrasonication (US), pectinase (PE), and combined US-PE pre-treatments.
Optimized extraction pH (10.5) and precipitation pH (4.5) for maximum protein yield and purity.
Analyzed techno-functional properties (solubility, water/oil holding capacity, emulsifying activity) and nutritional composition (amino acids, biological value).

Main Results

The combined ultrasonication and pectinase pre-treatment (US-PE-BPPI) significantly improved protein yield (70%) and purity (20%) compared to untreated BPPI.
US-PE-BPPI exhibited enhanced solubility (88%), water holding capacity (286%), oil holding capacity (225%), and emulsifying activity index (223 m²/g).
Nutritional analysis revealed a 1.2-fold increase in amino acids, 1.27-fold rise in essential amino acid index, and improved biological value (1.31-fold) and nutritional index (1.5-fold).

Conclusions

Ultrasonication and pectinase act synergistically to disrupt the bee pollen cell wall, leading to enhanced protein extraction.
The optimized protocol significantly improves the techno-functional and nutritional profiles of bee pollen protein isolates.
This study presents a novel and effective method for producing high-quality bee pollen protein isolates for various applications.

Keywords:

Amino acid profiling Bee pollen Protein isolate