Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate
Author:
Ye Mengqiang1, Wang Zhixin1, Yan Xianghui23, Zeng Zheling2ORCID, Peng Ting23, Xia Jiaheng12, Zhao Junxin23, Wang Weiyun23, Gong Deming24, Yu Ping1
Affiliation:
1. School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China 2. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China 3. School of Food Science and Technology, Nanchang University, Nanchang 330031, China 4. New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
Abstract
Cinnamomum camphora seed kernel protein isolate (CPI) has attracted increasing attention due to its sustainability and potential applications. This study aimed to investigate the effects of freeze-drying (FD), vacuum-drying (VD), and spray-drying (SD) on the physicochemical and functional properties of CPI. The morphology observation results showed that the SD-CPI, SD-CPI, and VD-CPI were spherical, lamellar, and massive, respectively. Compared to FD and SD, VD had more impact on the color, surface hydrophobicity, intermolecular disulfide bonds, intrinsic fluorescence, and thermal stability of CPI. Fourier transform infrared spectroscopy (FTIR) analyses showed that among three CPI samples, VD-CPI had the highest content of β-sheet but the lowest contents of α-helix and β-turn. At different pH values, the solubility, emulsification, and foaming properties of VD-CPI were inferior to those of FD-CPI and SD-CPI. These results provide useful information on the changes in the physicochemical and functional properties of CPI subjected to different drying methods, and offer theoretical guidance for the production and use of CPI in the food industry.
Funder
International Science and Technology Cooperation Program of China
Reference48 articles.
1. Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel;Yan;Food Hydrocoll.,2020 2. Yan, X., Gong, X., Zeng, Z., Xia, J., Ma, M., Zhao, J., Zhang, G., Wang, P., Wan, D., and Yu, P. (2023). Geographic pattern of variations in chemical composition and nutritional value of Cinnamomum camphora seed kernels from China. Foods, 12. 3. Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder;Brishti;Food Res. Int.,2020 4. Drying methods affect physicochemical and functional properties of quinoa protein isolate;Shen;Food Chem.,2021 5. Mahmood, N., Muhoza, B., Huang, Y., Munir, Z., Zhang, Y., Zhang, S., and Li, Y. (2023). Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. Crit. Rev. Food Sci. Nutr., 1–17.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
|
|