Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility
The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared...
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| Format: | Article |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1283 |
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| author | Jiang Jiang Yunqing Nie Xuemei Sun Youling L. Xiong |
| author_facet | Jiang Jiang Yunqing Nie Xuemei Sun Youling L. Xiong |
| author_sort | Jiang Jiang |
| collection | DOAJ |
| description | The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH<sub>12</sub> shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity and solubility. The particle size increased slightly, indicating that soluble protein aggregates formed after the phenol removal. The pH<sub>12</sub> shift induced further unfolding and decreased protein particle size. Dephenoled CPI had a reduced β subunit content but an enrichment of disulfide-linked oligopeptides. Dephenol improved the interfacial rheology and emulsifying properties of CPI. Although phenol removal did not promote peptic digestion and lipolysis, it facilitated tryptic disruption of the emulsion particles due to enhanced proteolysis. In summary, dephenol accentuated the effect of the pH shift to improve the overall emulsifying properties of CPI and emulsion in in vitro digestion. |
| first_indexed | 2024-03-10T10:44:14Z |
| format | Article |
| id | doaj.art-c4b498c7fd2d4f5c9b84c6d1eaddedac |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:44:14Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c4b498c7fd2d4f5c9b84c6d1eaddedac2023-11-21T22:45:57ZengMDPI AGFoods2304-81582021-06-01106128310.3390/foods10061283Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro DigestibilityJiang Jiang0Yunqing Nie1Xuemei Sun2Youling L. Xiong3School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaDepartment of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USAThe effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH<sub>12</sub> shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity and solubility. The particle size increased slightly, indicating that soluble protein aggregates formed after the phenol removal. The pH<sub>12</sub> shift induced further unfolding and decreased protein particle size. Dephenoled CPI had a reduced β subunit content but an enrichment of disulfide-linked oligopeptides. Dephenol improved the interfacial rheology and emulsifying properties of CPI. Although phenol removal did not promote peptic digestion and lipolysis, it facilitated tryptic disruption of the emulsion particles due to enhanced proteolysis. In summary, dephenol accentuated the effect of the pH shift to improve the overall emulsifying properties of CPI and emulsion in in vitro digestion.https://www.mdpi.com/2304-8158/10/6/1283canola protein isolatedephenolpH<sub>12</sub> shiftsolubilityemulsifying propertiesin vitro digestion |
| spellingShingle | Jiang Jiang Yunqing Nie Xuemei Sun Youling L. Xiong Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility Foods canola protein isolate dephenol pH<sub>12</sub> shift solubility emulsifying properties in vitro digestion |
| title | Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility |
| title_full | Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility |
| title_fullStr | Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility |
| title_full_unstemmed | Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility |
| title_short | Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility |
| title_sort | partial removal of phenolics coupled with alkaline ph shift improves canola protein interfacial properties and emulsion in in vitro digestibility |
| topic | canola protein isolate dephenol pH<sub>12</sub> shift solubility emulsifying properties in vitro digestion |
| url | https://www.mdpi.com/2304-8158/10/6/1283 |
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