Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein

doi:10.3969/j.issn.1004-1524.20240191

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (11): 2584-2595.DOI: 10.3969/j.issn.1004-1524.20240191

• Food Science • Previous Articles Next Articles

Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein

CHEN Kaini¹^,²(), XI Yuhang¹, ZHANG Xing³, ZHANG Hui¹^,²^,^*()

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2. Ningbo Innovation Center, Zhejiang University, Ningbo 315100, Zhejiang, China
3. Zhejiang Shengshi Biology Co. Ltd., Huzhou 313300, Zhejiang, China

Received:2024-03-04 Online:2024-11-25 Published:2024-11-27

Abstract

Abstract:

In order to study the effect of heat treatment on the physicochemical characteristics and antioxidant activity of bamboo shoot protein, bamboo shoot protein extracted by the alkali solubilization method was subjected to controlled heat treatment (80-100 ℃, 15 and 30 min) to investigate the change rule of the microstructure and its influence on the corresponding functional properties and antioxidant activity. The results showed that the structural conformation of bamboo shoot protein changed under controlled heat treatment, and the content of α-helix decreased significantly, indicating the formation of macromolecular aggregates and a significant increase in surface hydrophobicity, while longer time and higher temperature heat treatment would lead to a decrease in the solubility and an increase in the turbidity of bamboo shoot protein. After heating treatment, the water binding capacity, oil binding capacity, thermal stability and foaming ability of bamboo shoot protein were significantly improved, but the emulsion capacity was decreased. In addition, the antioxidant activity of bamboo shoot protein was significantly improved after heat treatment. The highest 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging rate (95.40%±1.59%) was observed at 80 ℃ for 15 min, and the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate (78.20%±1.97%) and ferric reducing ability (65.255%±1.00%) were observed at 80 ℃ for 30 min. In summary, controllable heating treatment can improve the physicochemical characteristics and antioxidant activity of bamboo shoot protein, and further expand its application in the field of food processing.

Key words: bamboo shoot protein, heat treatment, structural conformation, physicochemical characteristic, antioxidant activity

CLC Number:

TS201.2

CHEN Kaini, XI Yuhang, ZHANG Xing, ZHANG Hui. Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein[J]. Acta Agriculturae Zhejiangensis, 2024, 36(11): 2584-2595.

Figures/Tables 9

Fig.1 Effect of varying heating temperatures and time on particle size of bamboo shoot proteins BSP-80/15, Heating at 80 ℃ for 15 min; BSP-90/15, Heating at 90 ℃ for 15 min; BSP-100/15, Heating at 100 ℃ for 15 min; BSP-80/30, Heating at 80 ℃ for 30 min; BSP-90/30, Heating at 90 ℃ for 30 min; BSP-100/30, Heating at 100 ℃ for 30 min; BSP-N, Sample without heat treatment. Different lowercase letters above the columns represent significant (P<0.05) differences among treatments. The same as below.

Table 1 Effects of different heating temperatures and time on the sulfhydryl content of bamboo shoot protein μmol·g-1

样品 Sample	总巯基含量 Total sulfhydryl content	游离巯基含量 Free sulfhydryl content
BSP-N	2.75±0.02 a	1.92±0.14 a
BSP-80/15	2.22±0.11 b	1.40±0.30 b
BSP-90/15	2.09±0.07 c	0.78±0.10 e
BSP-100/15	1.95±0.20 d	0.98±0.22 d
BSP-80/30	2.05±0.08 c	1.02±0.14 d
BSP-90/30	2.01±0.12 c	1.25±0.07 c
BSP-100/30	1.43±0.19 e	0.66±0.03 f

Fig.2 Effect of varying heating temperatures and time on surface hydrophobicity of bamboo shoot protein

Fig.3 Effect of varying heating temperatures and time on secondary structure of bamboo shoot protein

Fig.4 Effect of varying heating temperatures and time on solubility and turbidity of bamboo shoot protein

Fig.5 Effect of varying heating temperatures and time on water binding capacity and oil binding capacity of bamboo shoot protein

Fig.6 Effect of varying heating temperatures and time on emulsifying activity index and emulsifying stability index of bamboo shoot protein

Fig.7 Effect of varying heating temperatures and time on foaming ability and foaming stability of bamboo shoot protein

Fig.8 Effect of varying heating temperatures and time on ABTS scavenging rate, DPPH scavenging rate and FRAP (ferric ion reducing antioxidant power) of bamboo shoot protein

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Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein

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