Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.

Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially char...

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Autores principales: Dini, Cecilia, Quiroga, Alejandra Viviana, Viña, Sonia Zulma, García, María Alejandra
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Acidic proteins
Aspartic acid
Gluten-free ingredients
Ahipa roots
Tuberous roots
Food proteins
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/146259
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-146259
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Acidic proteins
Aspartic acid
Gluten-free ingredients
Ahipa roots
Tuberous roots
Food proteins
spellingShingle Química
Acidic proteins
Aspartic acid
Gluten-free ingredients
Ahipa roots
Tuberous roots
Food proteins
Dini, Cecilia
Quiroga, Alejandra Viviana
Viña, Sonia Zulma
García, María Alejandra
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
topic_facet Química
Acidic proteins
Aspartic acid
Gluten-free ingredients
Ahipa roots
Tuberous roots
Food proteins
description Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.
format Articulo
Articulo
author Dini, Cecilia
Quiroga, Alejandra Viviana
Viña, Sonia Zulma
García, María Alejandra
author_facet Dini, Cecilia
Quiroga, Alejandra Viviana
Viña, Sonia Zulma
García, María Alejandra
author_sort Dini, Cecilia
title Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
title_short Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
title_full Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
title_fullStr Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
title_full_unstemmed Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.
title_sort extraction and characterization of proteins from pachyrhizus ahipa roots: an unexploited protein-rich crop.
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/146259
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