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Heat treatment induced structural change and aggregation behavior of Moringa Oleifera seed salt-soluble protein

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Abstract

This study aimed to investigate effects of heat treatment temperatures (60℃, 70℃, 80℃, 90℃, 100℃) and times (10 min, 30 min, 60 min) on the aggregation behavior of Moringa Oleifera seed salt-soluble protein (MOSP). With the increase of heating temperature and time, the MOSP solutions were changed from a more transparent state to a cloudy and opaque state, the absorbance value of the MOSP solution increased significantly, and the particle size gradually increased to a maximum of 1220.33 nm (100℃, 30 min). The polymer dispersion index (PDI) also increased and the maximum PDI of MOSP (100℃, 10 min) was 0.53, but the absolute value of the zeta-potential was gradually decreased. With the increase of heating temperature and heating time, the β-sheet content of MOSP was increased to 30.8%, while the α-helix content of MOSP decreased. There was no obvious change in the subunit distribution of the heat-induced MOSP. The spectrum analysis displayed that heat treatment led to the exposure of the hydrophobic residues in MOSP, but as the heating temperature was further increased to 90℃, re-embedding of the hydrophobic groups was observed due to the formation of aggregates. The total sulfhydryl group (-SHT) increased with the increase of temperature, while the free sulfhydryl group (-SHF)first decreased and then increased during short-term heating (10 and 30 min). The maximum content of -SHF reached 4.40% and the content of disulfide bonds was 11.97% (90℃, 30 min). These changes could have a significant impact on protein products and might spur innovation in new protein applications.

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Acknowledgements

This work was supported by The Basic Ability Enhancement Program for Young and Middle-aged Teachers of Guangxi (2023KY0014) (People’s Republic of China) and the Project of Bama County for Talents in Science and Technology (20210031) (People’s Republic of China).

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Authors and Affiliations

  1. Institute of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China

    Jia-Wen Huang, Yan-Hui Wu, Xing-Long Liu & Zhen Fu

  2. Zibo vocational institute, Zibo, 255300, Shandong Province, China

    Qiu-Han Du

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Huang, JW., Wu, YH., Liu, XL. et al. Heat treatment induced structural change and aggregation behavior of Moringa Oleifera seed salt-soluble protein. Food Measure 18, 1121–1132 (2024). https://doi.org/10.1007/s11694-023-02276-x

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