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Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate

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Abstract

Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins’ tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.

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Acknowledgments

The first author is thankful to DST for INSPIRE Fellowship and to Archana Singh for providing amiable help. The generous gift of MEF cells from Dr. Anna Kashina, University of Pennsylvania, Philadelphia, PA 19104 is acknowledged.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam, 784028, India

    Manashi Das Purkayastha & Charu Lata Mahanta

  2. Department of Molecular Biology and Biotechnology, School of Science, Tezpur University, Tezpur, Assam, 784028, India

    Anuj Kumar Borah, Sougata Saha, Ajay Kumar Manhar & Manabendra Mandal

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  1. Manashi Das Purkayastha
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  2. Anuj Kumar Borah
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  3. Sougata Saha
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  5. Manabendra Mandal
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  6. Charu Lata Mahanta
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Correspondence to Charu Lata Mahanta.

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Das Purkayastha, M., Borah, A.K., Saha, S. et al. Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate. J Food Sci Technol 53, 1784–1797 (2016). https://doi.org/10.1007/s13197-016-2197-9

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  • DOI: https://doi.org/10.1007/s13197-016-2197-9

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