Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

Xianghui Yan; Shibo Liang; Ting Peng; Guohua Zhang; Zheling Zeng; Ping Yu; Deming Gong; Shuguang Deng

doi:10.1016/j.foodhyd.2019.105612

Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

Xianghui Yan, Shibo Liang, Ting Peng, Guohua Zhang, Zheling Zeng, Ping Yu, Deming Gong, Shuguang Deng

Research output: Contribution to journal › Article › peer-review

59 Scopus citations

Abstract

Cinnamomum camphora seeds are abundant in China. For high value utilization of Cinnamomum camphora seed kernel (CCSK) protein, the effects of phenolic compounds on physicochemical and functional properties of protein isolate (PI) from CCSK were investigated in this study. A total of 12 phenolic compounds in CCSK have, for the first time, been tentatively identified by HPLC-ESI-QTOF-MS². PI had a higher level of protein content compared to that of protein-phenolic complex (PPC). The formation of PPC resulted in a reduction of free sulfhydryl groups content and surface hydrophobicity as well as an increase of particle size and zeta potential. Fourier-transform infrared spectroscopy showed that the contents of secondary structure of PI and PPC were not obviously different. However, a remarkable increase in β-sheet and a decrease in random coil of PPC compared to PI were found by circular dichroism. Differential scanning calorimetry analysis revealed that PPC was thermally more stable than that of PI. PI and PPC exhibited superior essential amino acid composition and similar protein subunits. Furthermore, PPC exhibited higher solubility, better foaming and emulsifying properties than those of PI. These results suggested that the protein products from CCSK may be used as natural functional materials in the food industry.

Original language	English (US)
Article number	105612
Journal	Food Hydrocolloids
Volume	102
DOIs	https://doi.org/10.1016/j.foodhyd.2019.105612
State	Published - May 2020

Keywords

Cinnamomum camphora seed kernel
Functional property
Protein isolate
Protein-phenolic complex
Structure change

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2019.105612

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@article{0912d723c2a14ff9b3681c5300c30b99,

title = "Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel",

abstract = "Cinnamomum camphora seeds are abundant in China. For high value utilization of Cinnamomum camphora seed kernel (CCSK) protein, the effects of phenolic compounds on physicochemical and functional properties of protein isolate (PI) from CCSK were investigated in this study. A total of 12 phenolic compounds in CCSK have, for the first time, been tentatively identified by HPLC-ESI-QTOF-MS2. PI had a higher level of protein content compared to that of protein-phenolic complex (PPC). The formation of PPC resulted in a reduction of free sulfhydryl groups content and surface hydrophobicity as well as an increase of particle size and zeta potential. Fourier-transform infrared spectroscopy showed that the contents of secondary structure of PI and PPC were not obviously different. However, a remarkable increase in β-sheet and a decrease in random coil of PPC compared to PI were found by circular dichroism. Differential scanning calorimetry analysis revealed that PPC was thermally more stable than that of PI. PI and PPC exhibited superior essential amino acid composition and similar protein subunits. Furthermore, PPC exhibited higher solubility, better foaming and emulsifying properties than those of PI. These results suggested that the protein products from CCSK may be used as natural functional materials in the food industry.",

keywords = "Cinnamomum camphora seed kernel, Functional property, Protein isolate, Protein-phenolic complex, Structure change",

author = "Xianghui Yan and Shibo Liang and Ting Peng and Guohua Zhang and Zheling Zeng and Ping Yu and Deming Gong and Shuguang Deng",

note = "Funding Information: We are grateful to the International Science and Technology Cooperation Programme of China (Project No. 2011DFA32770), the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZB-201517, SKLF-ZZA-201610), the Science and Technology Program of Jiangxi Province (Project No. 20143ACG70015), and the National Natural Science Foundation of China (Project No. 31701651) for financial support. Funding Information: We are grateful to the International Science and Technology Cooperation Programme of China (Project No. 2011DFA32770 ), the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZB-201517 , SKLF-ZZA-201610 ), the Science and Technology Program of Jiangxi Province (Project No. 20143ACG70015 ), and the National Natural Science Foundation of China (Project No. 31701651 ) for financial support. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",

year = "2020",

month = may,

doi = "10.1016/j.foodhyd.2019.105612",

language = "English (US)",

volume = "102",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

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TY - JOUR

T1 - Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

AU - Yan, Xianghui

AU - Liang, Shibo

AU - Peng, Ting

AU - Zhang, Guohua

AU - Zeng, Zheling

AU - Yu, Ping

AU - Gong, Deming

AU - Deng, Shuguang

N1 - Funding Information: We are grateful to the International Science and Technology Cooperation Programme of China (Project No. 2011DFA32770), the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZB-201517, SKLF-ZZA-201610), the Science and Technology Program of Jiangxi Province (Project No. 20143ACG70015), and the National Natural Science Foundation of China (Project No. 31701651) for financial support. Funding Information: We are grateful to the International Science and Technology Cooperation Programme of China (Project No. 2011DFA32770 ), the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZB-201517 , SKLF-ZZA-201610 ), the Science and Technology Program of Jiangxi Province (Project No. 20143ACG70015 ), and the National Natural Science Foundation of China (Project No. 31701651 ) for financial support. Publisher Copyright: © 2019 Elsevier Ltd

PY - 2020/5

Y1 - 2020/5

N2 - Cinnamomum camphora seeds are abundant in China. For high value utilization of Cinnamomum camphora seed kernel (CCSK) protein, the effects of phenolic compounds on physicochemical and functional properties of protein isolate (PI) from CCSK were investigated in this study. A total of 12 phenolic compounds in CCSK have, for the first time, been tentatively identified by HPLC-ESI-QTOF-MS2. PI had a higher level of protein content compared to that of protein-phenolic complex (PPC). The formation of PPC resulted in a reduction of free sulfhydryl groups content and surface hydrophobicity as well as an increase of particle size and zeta potential. Fourier-transform infrared spectroscopy showed that the contents of secondary structure of PI and PPC were not obviously different. However, a remarkable increase in β-sheet and a decrease in random coil of PPC compared to PI were found by circular dichroism. Differential scanning calorimetry analysis revealed that PPC was thermally more stable than that of PI. PI and PPC exhibited superior essential amino acid composition and similar protein subunits. Furthermore, PPC exhibited higher solubility, better foaming and emulsifying properties than those of PI. These results suggested that the protein products from CCSK may be used as natural functional materials in the food industry.

AB - Cinnamomum camphora seeds are abundant in China. For high value utilization of Cinnamomum camphora seed kernel (CCSK) protein, the effects of phenolic compounds on physicochemical and functional properties of protein isolate (PI) from CCSK were investigated in this study. A total of 12 phenolic compounds in CCSK have, for the first time, been tentatively identified by HPLC-ESI-QTOF-MS2. PI had a higher level of protein content compared to that of protein-phenolic complex (PPC). The formation of PPC resulted in a reduction of free sulfhydryl groups content and surface hydrophobicity as well as an increase of particle size and zeta potential. Fourier-transform infrared spectroscopy showed that the contents of secondary structure of PI and PPC were not obviously different. However, a remarkable increase in β-sheet and a decrease in random coil of PPC compared to PI were found by circular dichroism. Differential scanning calorimetry analysis revealed that PPC was thermally more stable than that of PI. PI and PPC exhibited superior essential amino acid composition and similar protein subunits. Furthermore, PPC exhibited higher solubility, better foaming and emulsifying properties than those of PI. These results suggested that the protein products from CCSK may be used as natural functional materials in the food industry.

KW - Cinnamomum camphora seed kernel

KW - Functional property

KW - Protein isolate

KW - Protein-phenolic complex

KW - Structure change

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Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

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Keywords

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