Incorporation of amylose improves rheological and textural properties of Moringa oleifera seed salt-soluble protein

Yan-Hui Wu; Lin-Qian Lu; Jie-Mei Li; Xing-Long Liu; Zhen Fu; Min-Hong Ren

Food Chemistry: X (Oct 2024)

Incorporation of amylose improves rheological and textural properties of Moringa oleifera seed salt-soluble protein

Yan-Hui Wu,
Lin-Qian Lu,
Jie-Mei Li,
Xing-Long Liu,
Zhen Fu,
Min-Hong Ren

Affiliations

Yan-Hui Wu: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; Xiangsihu College of GuangXi Minzu University, 530225 Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, China
Lin-Qian Lu: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, China
Jie-Mei Li: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, China
Xing-Long Liu: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, China
Zhen Fu: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, China; Corresponding author at: Institute of Light Industry and Food Engineering, Guangxi University, 530004 Nanning, China.
Min-Hong Ren: Guangxi Vocational & Technical Institute of Industry, Nanning 530001, China; Corresponding author at: Guangxi Vocational & Technical Institute of Industry, Nanning 530001, China.

Journal volume & issue: Vol. 23
p. 101757

Abstract

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The interactions between corn amylose (CA) and Moringa oleifera seed salt-soluble protein (MOSP) were explored to improve the gel properties of MOSP. With increasing CA content, the MOSP-CA gel network structure was improved but the size of the gel porosity decreased firstly and then increased; the water holding retention (WHR) of MOSP-CA was decreased from approximately 94 % to 85.43 ± 2.54 %. The MOSP-CA-2.5 gel exhibited the best water holding stability (WHS), with a value of 37.1 ± 0.33 %. The MOSP-CA gel hardness increased with CA concentration, and MOSP-CA-2.5 showed relatively optimal cohesiveness, elasticity, adhesiveness, and chewiness. Meanwhile, MOSP-CA-2.5 exhibited gel strength. Incorporation of CA significantly increased the exposure of hydrophobic residues and the concentration-dependent increase in disulfide bonds in MOSP-CA gel. Thus, hydrophobic interactions, hydrogen bonds, and disulfide bonds collectively stabilized the structure of MOSP-CA gel. The findings would broaden the application of MOSP and improve the utilization value of MOSP in various industries.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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