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Article: A comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods

TitleA comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods
Authors
Peng, DongHe, ZhilinPan, XiangminRui, ZhengBao, HanxiaoLiao, JingruDong, LingLi, WeiwenChen, JianpingLi, PanDu, Bing
KeywordsExtraction methods
Functional properties
Structure
Trichosanthes kirilowii seed protein isolate
Volatile profiles
Issue Date15-Jun-2024
PublisherElsevier
Citation
Food Chemistry, 2024, v. 443 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2024.138547
Abstract

In the present study, we hypothesised that Trichosanthes kirilowii seed protein isolate (TPI) obtained by different extraction methods have distinct structure, functional attributes and volatile profiles. Alkaline-extracted isolate (AE-TPI) exhibited lower protein content and a darker colour than the other two isolates because more polyphenols and pigments were coextracted. Salt-extracted isolate (SE-TPI) and AE-TPI had higher in vitro protein digestibility than reverse micelle-extracted isolate (RME-TPI) due to higher degrees of denaturation, which enabled them to be more susceptible to proteolysis. The SE-TPI gel resulted in a stronger gel network and greater hardness than the other two isolate gels. In the volatile profile, SE-TPI (22) yielded the largest number of volatile compounds, followed by AE-TPI (20) and RME-TPI (15). The current results indicated that the structure, functional properties and volatile profiles of TPI are largely influenced by the extraction technique. 


Persistent Identifierhttp://hdl.handle.net/10722/362201
ISSN
0308-8146
2023 Impact Factor: 8.5
2023 SCImago Journal Rankings: 1.745

 

DC FieldValueLanguage
dc.contributor.authorPeng, Dong-
dc.contributor.authorHe, Zhilin-
dc.contributor.authorPan, Xiangmin-
dc.contributor.authorRui, Zheng-
dc.contributor.authorBao, Hanxiao-
dc.contributor.authorLiao, Jingru-
dc.contributor.authorDong, Ling-
dc.contributor.authorLi, Weiwen-
dc.contributor.authorChen, Jianping-
dc.contributor.authorLi, Pan-
dc.contributor.authorDu, Bing-
dc.date.accessioned2025-09-20T00:30:44Z-
dc.date.available2025-09-20T00:30:44Z-
dc.date.issued2024-06-15-
dc.identifier.citationFood Chemistry, 2024, v. 443-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/362201-
dc.description.abstract<p>In the present study, we hypothesised that Trichosanthes kirilowii seed protein isolate (TPI) obtained by different extraction methods have distinct structure, functional attributes and volatile profiles. Alkaline-extracted isolate (AE-TPI) exhibited lower protein content and a darker colour than the other two isolates because more polyphenols and pigments were coextracted. Salt-extracted isolate (SE-TPI) and AE-TPI had higher in vitro protein digestibility than reverse micelle-extracted isolate (RME-TPI) due to higher degrees of denaturation, which enabled them to be more susceptible to proteolysis. The SE-TPI gel resulted in a stronger gel network and greater hardness than the other two isolate gels. In the volatile profile, SE-TPI (22) yielded the largest number of volatile compounds, followed by AE-TPI (20) and RME-TPI (15). The current results indicated that the structure, functional properties and volatile profiles of TPI are largely influenced by the extraction technique. <br></p>-
dc.languageeng-
dc.publisherElsevier-
dc.relation.ispartofFood Chemistry-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectExtraction methods-
dc.subjectFunctional properties-
dc.subjectStructure-
dc.subjectTrichosanthes kirilowii seed protein isolate-
dc.subjectVolatile profiles-
dc.titleA comparative evaluation of the structure, functionality and volatile profiles of Trichosanthes kirilowii seed protein isolates based on different extraction methods-
dc.typeArticle-
dc.identifier.doi10.1016/j.foodchem.2024.138547-
dc.identifier.scopuseid_2-s2.0-85184990298-
dc.identifier.volume443-
dc.identifier.eissn1873-7072-
dc.identifier.issnl0308-8146-

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