Work

Modifying huauzontle protein by heat, ultrasonication and pH shifting: Evaluation of structural/physicochemical/digestibility properties, and effect on emulsion and foam stability

Year: 2024

Type: article

Abstract: Huauzontle ( Chenopodium nuttalliae Saff.) is an underutilized pseudocereal native from Mexico, with high-quality protein content. This work subjected huauzontle protein isolate to ultrasonication, pH-shifting, or heat treatments, evaluating the effect on structural features, emulsifying, and foaming properties. FTIR spectra showed that the intensity of the amide I bands changed significantly, with mainly β-sheet and β-turn structures decreasing, and α-helix structure increasing. The latter structure is associated with increased surface activity and stable interfacial stability. Both, the emulsifying and the foaming properties were enhanced by protein modification. This work confirms that huauzontle protein treated by ultrasonication, pH-shifting, and heat induces changes in the protein's structure and physicochemical properties, contributing to expand its techno-functional applications as in the design of novel foods.

Source: Applied Food Research

DOI: 10.1016/j.afres.2024.100667

Authors: Adriana Herrero-Galindo, Diana I. López-Monterrubio, Consuelo Lobato-Calleros, E. Jaime Vernon-Carter

Institutions: Chapingo Autonomous University, Universidad Autónoma Metropolitana

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,530