{"title":"Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process","authors":"Wattinee Katekhong, Uraiwun Phuangjit","doi":"10.1007/s11483-024-09897-9","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated changes of the structural and functional properties of mung bean protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure of MPI. The exposed sulfhydryl content and surface hydrophobicity of MPI increased first and then decreased, while, protein denaturation enthalpy decreased first and then increased, indicating the unfolding and rearrangement of protein conformation during multiple freeze-thaw cycles. The particle size diameter of MPI trended to increase as a result of freeze-thaw treatment. The foaming capacity, foaming stability, emulsifying activity index, and emulsifying stability index of MPI significantly improved by the freeze-thaw process. MPI treated with 1 freeze-thaw cycle had comparable foaming properties to soy protein isolate. However, freeze-thawing up to 5 cycles led to a negative effect on protein functionality, especially the foaming stability. Results suggested that the freeze-thaw process modified protein structure resulting in the improvement of the functional properties of MPI.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09897-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated changes of the structural and functional properties of mung bean protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure of MPI. The exposed sulfhydryl content and surface hydrophobicity of MPI increased first and then decreased, while, protein denaturation enthalpy decreased first and then increased, indicating the unfolding and rearrangement of protein conformation during multiple freeze-thaw cycles. The particle size diameter of MPI trended to increase as a result of freeze-thaw treatment. The foaming capacity, foaming stability, emulsifying activity index, and emulsifying stability index of MPI significantly improved by the freeze-thaw process. MPI treated with 1 freeze-thaw cycle had comparable foaming properties to soy protein isolate. However, freeze-thawing up to 5 cycles led to a negative effect on protein functionality, especially the foaming stability. Results suggested that the freeze-thaw process modified protein structure resulting in the improvement of the functional properties of MPI.
期刊介绍:
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.