Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate

Abstract

In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displayed preferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were 11.17% and 36.33 min, for UAP, only 4.75% and 23.88 min, respectively. Meanwhile, compared to UAP, the secondary structure of EAP was more orderly, in which the orderly structures of α-helix and β-sheet were 7.5 and 60.2%, while the disorderly structures of β-turn and random coil were 8.4 and 23.8%. This work provided a novel extraction strategy, which could improve the extraction rate and minimize the destruction of the structure and functional properties of apricot protein.

This is a preview of subscription content, log in to check access.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

References

  1. Aider M, Gnatko E, Benali M, Plutakhin G, Kastyuchik A. Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology. Innov. Food Sci. Emerg. 15:38–49 (2012)

    Article  Google Scholar 

  2. AOAC. Official Methods of Analysis. 15th ed. Analysis of Association of Official Analytical Chemists. Arlington, VA, USA (2005)

    Google Scholar 

  3. AOAC. Official Methods of Analysis. 16th ed. Method 960.47. Amino Acids in Vitamin Preparations Microbiological Methods. Arlington, VA, USA (1960)

    Google Scholar 

  4. Bandyopadhyay K, Misra G,Ghosh S. Preparation and characterisation of protein hydrolysates from Indian defatted rice bran meal. J. Oleo Sci. 57: 47–52 (2008)

    CAS  Article  Google Scholar 

  5. Bera MB, Mukherjee RK. Solubility, emulsifying, and foaming properties of rice bran protein concentrates. J. Food Sci. 54: 142–145 (1989)

    CAS  Article  Google Scholar 

  6. Beveridge T, Toma SJ, Nakai S. Determination of SH and S–S groups in some food proteins using Ellman’s reagent. J. Food Sci. 39: 49–51 (1974)

    CAS  Article  Google Scholar 

  7. Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248–254 (1976)

    CAS  Article  Google Scholar 

  8. Guo RR, Pan SY, Wang KX. Comparing research on functionality of rice protein extracted by alkali and enzyme. Food Sci. Technol. 26: 173–174 (2005)

    CAS  Google Scholar 

  9. Jiang J, Chen J, Xiong YL. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. J. Agric. Food Chem. 57: 7576–7583 (2009)

    CAS  Article  Google Scholar 

  10. Jiang L, Lin T, Zhao XH, Gao MX. Extraction of protein from rice dreg using purifying and enzyme treating. J. Food Sci. 36: 179–186 (2011)

    CAS  Google Scholar 

  11. Junming LWJJX. Research advance in methods of extraction and technologies of separation and purification for protein. Adv. Fine Petrochem. 11: 52–58 (2010)

    Google Scholar 

  12. Khalid E, Babiker E, Tinay AE. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chem. 82: 361–366 (2003)

    CAS  Article  Google Scholar 

  13. Li Y, Jongberg S, Andersen ML, Davies MJ, Lund MN. Quinone-induced protein modifications: kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins. Free Radic. Biol. Med. 97: 148–157 (2016)

    CAS  Article  Google Scholar 

  14. Mine Y. Effect of dry heat and mild alkaline treatment on functional properties of egg white proteins. J. Agric. Food Chem. 45: 2924–2928 (1997)

    CAS  Article  Google Scholar 

  15. Nakai S, Ho L, Helbig N, Kato A, Tung MA. Relationship between hydrophobicity and emulsifying properties of some plant proteins. Can. Inst. Food Sci. Technol. J. 13: 23–27 (1980)

    CAS  Article  Google Scholar 

  16. Panyam D, Kilara A. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci. Technol. 7: 120–125 (1996)

    CAS  Article  Google Scholar 

  17. Park C, Raines RT. Adjacent cysteine residues as a redox switch. Protein Eng. 14: 939–942 (2001)

    CAS  Article  Google Scholar 

  18. Pearce KN, Kinsella JE. Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem. 26: 716–723 (1978)

    CAS  Article  Google Scholar 

  19. Pei H. Strong electrolytic water and its application in food industry. J. Chin. Inst. Food Sci. Technol. 9: 268–271 (2011)

    Google Scholar 

  20. Roncero J, Álvarez-Ortí M, Pardo-Giménez A, Gómez R, Rabadán A, Pardo J. Almond virgin oil: parameters of regulated physicochemical quality and stability. Riv. Ital. Sostanze Grasse. 93: 237–243 (2016)

    CAS  Google Scholar 

  21. Shaposhnik VA,Kesore K. An early history of electrodialysis with permselective membranes. J. Membr. Sci. 136: 35–39 (1997)

    CAS  Article  Google Scholar 

  22. Shen Q, Huang B, Shao J, Peng Q, Ma L, Gu L. Mechanism discussion of interaction between enzyme and several compounds with circular dichroism method. J. Sun Yat-sen Univ. 45: 62–64 (2006)

    CAS  Google Scholar 

  23. Tang S, Hettiarachchy N, Horax R, Eswaranandam S. Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes. J. Food Sci. 68: 152–157 (2003)

    CAS  Article  Google Scholar 

  24. Tao GS, Hu ZY, Han ZT, Zhang JL, Zhang HH. An experimental research into the effect of alkaline electrolyzed water on blood lipid. Chin. J. Geriatr. Care 1: 18–20 (2003)

    Google Scholar 

  25. Toge Y,Miyashita K. Lipid extraction with electrolyzed cathode water from marine products. J. Oleo Sci. 52: 1–6 (2002)

    Article  Google Scholar 

  26. Venkatachalam M, Roux KH,Sathe SK. Biochemical characterization of soluble proteins in pecan [Carya illinoinensis (Wangenh.) K. Koch]. J. Agric. Food hem. 56: 8103–8110 (2008)

    CAS  Article  Google Scholar 

  27. Wang XJ, Feng H, Li ZY. Effects of electrolyzed water pretreatment on hydrolysis of corn stove and switchgrass. J Chem Eng Chin Univ. 26: 174–179 (2012)

    Google Scholar 

  28. Zhou C, Qi W, Neil LE, Carpenter JF. Concomitant Raman spectroscopy and dynamic light scattering for characterization of therapeutic proteins at high concentrations. Anal. Biochem. 472: 7–20 (2015)

    CAS  Article  Google Scholar 

Download references

Acknowledgements

This work was financially supported by the following funds: Construction project of Youth Science and technology innovation leader in Corps (2016BC001); the Open Project from Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU) (No. 20181007); Key project of Hubei Provincial Department of Education (No. D20171406) and the National Natural Science Foundation of China (No. 31401644).

Author information

Affiliations

Authors

Corresponding author

Correspondence to Shu-gang Li.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Li, Z., Zhou, B., Li, X. et al. Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate. Food Sci Biotechnol 28, 15–23 (2019). https://doi.org/10.1007/s10068-018-0439-5

Download citation

Keywords

  • Apricot
  • Protein
  • Extraction rate