Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment
The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates (FPI), focusin...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-05-01
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| Series: | Journal of Integrative Agriculture |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311923000916 |
| _version_ | 1797828099900964864 |
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| author | Xiao YU Zi-qiang DUAN Xiao-peng QIN Ying-ying ZHU Feng-hong HUANG Deng-feng PENG Yan-hong BAI Qian-chun DENG |
| author_facet | Xiao YU Zi-qiang DUAN Xiao-peng QIN Ying-ying ZHU Feng-hong HUANG Deng-feng PENG Yan-hong BAI Qian-chun DENG |
| author_sort | Xiao YU |
| collection | DOAJ |
| description | The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates (FPI), focusing on the altering composition and molecular structure. The results showed that after microwave exposure (700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66% (P<0.05), whereas the zeta potential values initially decreased and then substantially recovered during 1–5 min of microwave exposure. The conformation unfolding, chain cross-linking, and depolymerization were sequentially induced for FPI based on the analysis of fluorescence emission spectra, secondary structure, and protein subunit profiles, thereby affecting the dispersion or aggregation properties between albumin and globulin fractions in FPI. Microwave exposure retained specific phenolic acids and superior in vitro antioxidant activities of FPI. The inferior gas–water interface absorption and the loose/porous assembly structure were observed for the foams prepared by FPI, concurrent with obviously shrinking foaming properties upon microwave exposure. Improving oil–water interface activities of FPI produced the emulsion droplets with descending sizes and dense interface coating, which were then mildly destabilized due to the lipid leakage and weakened rheological behavior with microwave exposure extended to 5 min. Our findings elucidated that microwave treatment could tailor the application functionality of protein fractions in flaxseed based on their in situ structural remodeling. |
| first_indexed | 2024-04-09T13:00:08Z |
| format | Article |
| id | doaj.art-1a4759d067414463a2d2737b603ba52f |
| institution | Directory Open Access Journal |
| issn | 2095-3119 |
| language | English |
| last_indexed | 2024-04-09T13:00:08Z |
| publishDate | 2023-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj.art-1a4759d067414463a2d2737b603ba52f2023-05-13T04:24:52ZengElsevierJournal of Integrative Agriculture2095-31192023-05-0122515741589Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatmentXiao YU0Zi-qiang DUAN1Xiao-peng QIN2Ying-ying ZHU3Feng-hong HUANG4Deng-feng PENG5Yan-hong BAI6Qian-chun DENG7Oil Crops Research Institute, Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, P.R.China; College of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, P.R.ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, P.R.ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, P.R.ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, P.R.ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, P.R.ChinaOil Crops Research Institute, Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, P.R.ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, P.R.China; CorrespondenceOil Crops Research Institute, Chinese Academy of Agricultural Sciences/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan 430062, P.R.China; CorrespondenceThe microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens, and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates (FPI), focusing on the altering composition and molecular structure. The results showed that after microwave exposure (700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66% (P<0.05), whereas the zeta potential values initially decreased and then substantially recovered during 1–5 min of microwave exposure. The conformation unfolding, chain cross-linking, and depolymerization were sequentially induced for FPI based on the analysis of fluorescence emission spectra, secondary structure, and protein subunit profiles, thereby affecting the dispersion or aggregation properties between albumin and globulin fractions in FPI. Microwave exposure retained specific phenolic acids and superior in vitro antioxidant activities of FPI. The inferior gas–water interface absorption and the loose/porous assembly structure were observed for the foams prepared by FPI, concurrent with obviously shrinking foaming properties upon microwave exposure. Improving oil–water interface activities of FPI produced the emulsion droplets with descending sizes and dense interface coating, which were then mildly destabilized due to the lipid leakage and weakened rheological behavior with microwave exposure extended to 5 min. Our findings elucidated that microwave treatment could tailor the application functionality of protein fractions in flaxseed based on their in situ structural remodeling.http://www.sciencedirect.com/science/article/pii/S2095311923000916microwave exposureflaxseed protein isolatesantioxidant activitiesinterfacial propertiescomposition structure |
| spellingShingle | Xiao YU Zi-qiang DUAN Xiao-peng QIN Ying-ying ZHU Feng-hong HUANG Deng-feng PENG Yan-hong BAI Qian-chun DENG Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment Journal of Integrative Agriculture microwave exposure flaxseed protein isolates antioxidant activities interfacial properties composition structure |
| title | Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment |
| title_full | Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment |
| title_fullStr | Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment |
| title_full_unstemmed | Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment |
| title_short | Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment |
| title_sort | elucidation of the structure antioxidant and interfacial properties of flaxseed proteins tailored by microwave treatment |
| topic | microwave exposure flaxseed protein isolates antioxidant activities interfacial properties composition structure |
| url | http://www.sciencedirect.com/science/article/pii/S2095311923000916 |
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