Supercritical CO2 Treatment to Modify Techno-Functional Properties of Proteins Extracted from Tomato Seeds
Author:
Mateo-Roque Paola1, Morales-Camacho Jocksan I.2ORCID, Jara-Romero Guadalupe Janet1, Rosas-Cárdenas Flor de Fátima1, Huerta-González Luis1, Luna-Suárez Silvia1ORCID
Affiliation:
1. Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Tepetitla 90700, Tlaxcala, Mexico 2. Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Puebla, Mexico
Abstract
Tomato seeds are a rich source of protein that can be utilized for various industrial food purposes. This study delves into the effects of using supercritical CO2 (scCO2) on the structure and techno-functional properties of proteins extracted from defatted tomato seeds. The defatted meal was obtained using hexane (TSMH) and scCO2 (TSMC), and proteins were extracted using water (PEWH and PEWC) and saline solution (PESH and PESC). The results showed that scCO2 treatment significantly improved the techno-functional properties of protein extracts, such as oil-holding capacity and foaming capacity (especially for PEWC). Moreover, emulsifying capacity and stability were enhanced for PEWC and PESC, ranging between 4.8 and 46.7% and 11.3 and 96.3%, respectively. This was made possible by the changes in helix structure content induced by scCO2 treatment, which increased for PEWC (5.2%) and decreased for PESC (8.0%). Additionally, 2D electrophoresis revealed that scCO2 hydrolyzed alkaline proteins in the extracts. These findings demonstrate the potential of scCO2 treatment in producing modified proteins for food applications.
Funder
Secretaría de Investigación y Posgrado-IPN
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