Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein
In this study, yam soluble protein (YSP) was extracted from Chinese yam ( Dioscorea opposita Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH....
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| Veröffentlicht in: | Journal of food science and technology 2018-01, Vol.55 (1), p.381-388 |
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| creator | Hu, Gui-Juan Zhao, Yue Gao, Qi Wang, Xiao-Wen Zhang, Jun-Wei Peng, Xue Tanokura, Masaru Xue, You-Lin |
| description | In this study, yam soluble protein (YSP) was extracted from Chinese yam (
Dioscorea opposita
Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties. |
| doi_str_mv | 10.1007/s13197-017-2948-2 |
| format | Article |
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Dioscorea opposita
Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2948-2</identifier><identifier>PMID: 29358831</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>absorption ; acid deposition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dioscorea ; Dioscorea oppositifolia ; Dioscorea polystachya ; emulsifying properties ; Emulsions ; Food Science ; gel strength ; Gelation ; gels ; Ionic strength ; Nutrition ; oils ; Original ; Original Article ; pH effects ; Properties (attributes) ; protein sources ; Proteins ; salt concentration ; Sodium chloride ; solubility ; Stability ; Studies ; Vegetables ; yams</subject><ispartof>Journal of food science and technology, 2018-01, Vol.55 (1), p.381-388</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2017). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-f4712f9c9a5a8cddf1774f35a21dd62b7ca26e0f1f1915a033e2f569f30acf8b3</citedby><cites>FETCH-LOGICAL-c503t-f4712f9c9a5a8cddf1774f35a21dd62b7ca26e0f1f1915a033e2f569f30acf8b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756224/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5756224/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29358831$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hu, Gui-Juan</creatorcontrib><creatorcontrib>Zhao, Yue</creatorcontrib><creatorcontrib>Gao, Qi</creatorcontrib><creatorcontrib>Wang, Xiao-Wen</creatorcontrib><creatorcontrib>Zhang, Jun-Wei</creatorcontrib><creatorcontrib>Peng, Xue</creatorcontrib><creatorcontrib>Tanokura, Masaru</creatorcontrib><creatorcontrib>Xue, You-Lin</creatorcontrib><title>Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>In this study, yam soluble protein (YSP) was extracted from Chinese yam (
Dioscorea opposita
Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.</description><subject>absorption</subject><subject>acid deposition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dioscorea</subject><subject>Dioscorea oppositifolia</subject><subject>Dioscorea polystachya</subject><subject>emulsifying properties</subject><subject>Emulsions</subject><subject>Food Science</subject><subject>gel strength</subject><subject>Gelation</subject><subject>gels</subject><subject>Ionic strength</subject><subject>Nutrition</subject><subject>oils</subject><subject>Original</subject><subject>Original Article</subject><subject>pH effects</subject><subject>Properties (attributes)</subject><subject>protein sources</subject><subject>Proteins</subject><subject>salt concentration</subject><subject>Sodium chloride</subject><subject>solubility</subject><subject>Stability</subject><subject>Studies</subject><subject>Vegetables</subject><subject>yams</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkU1rFTEUhoMottT-ADcScFMXc83Jx2SyEfRqVSi4qRs3IZNJelPmJmMyU7j_3gy3liqI2SRwnvOeJA9CL4FsgBD5tgADJRsCsqGKdw19gk6JkqLpOKFP65lQ2gAIcYLOS7kldTEqO0qeoxOqmOg6Bqfox-US7RxSNCOecppcnoMrOHm83YXoisMHs8cXH0MqNmVncJqmVMJs8PVuif0G27sN_mDCYXmDSxqXfnRrzuxCfIGeeTMWd36_n6Hvl5-ut1-aq2-fv27fXzVWEDY3nkugXlllhOnsMHiQknsmDIVhaGkvraGtIx48KBCGMOaoF63yjBjru56doXfH3Gnp926wLs7ZjHrKYW_yQScT9J-VGHb6Jt1pIUVLKa8BF_cBOf1cXJn1PhTrxtFEl5aiKeFCqo7z9r8oKEW4IpRDRV__hd6mJdd_XqmWMQJ1eqXgSNmcSsnOP9wbiF4966NnXT3r1bNee149fvBDx2-rFaBHoNRSvHH50eh_pv4Cwt-zAQ</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>Hu, Gui-Juan</creator><creator>Zhao, Yue</creator><creator>Gao, Qi</creator><creator>Wang, Xiao-Wen</creator><creator>Zhang, Jun-Wei</creator><creator>Peng, Xue</creator><creator>Tanokura, Masaru</creator><creator>Xue, You-Lin</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope></search><sort><creationdate>20180101</creationdate><title>Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein</title><author>Hu, Gui-Juan ; Zhao, Yue ; Gao, Qi ; Wang, Xiao-Wen ; Zhang, Jun-Wei ; Peng, Xue ; Tanokura, Masaru ; Xue, You-Lin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-f4712f9c9a5a8cddf1774f35a21dd62b7ca26e0f1f1915a033e2f569f30acf8b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>absorption</topic><topic>acid deposition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Dioscorea</topic><topic>Dioscorea oppositifolia</topic><topic>Dioscorea polystachya</topic><topic>emulsifying properties</topic><topic>Emulsions</topic><topic>Food Science</topic><topic>gel strength</topic><topic>Gelation</topic><topic>gels</topic><topic>Ionic strength</topic><topic>Nutrition</topic><topic>oils</topic><topic>Original</topic><topic>Original Article</topic><topic>pH effects</topic><topic>Properties (attributes)</topic><topic>protein sources</topic><topic>Proteins</topic><topic>salt concentration</topic><topic>Sodium chloride</topic><topic>solubility</topic><topic>Stability</topic><topic>Studies</topic><topic>Vegetables</topic><topic>yams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hu, Gui-Juan</creatorcontrib><creatorcontrib>Zhao, Yue</creatorcontrib><creatorcontrib>Gao, Qi</creatorcontrib><creatorcontrib>Wang, Xiao-Wen</creatorcontrib><creatorcontrib>Zhang, Jun-Wei</creatorcontrib><creatorcontrib>Peng, Xue</creatorcontrib><creatorcontrib>Tanokura, Masaru</creatorcontrib><creatorcontrib>Xue, You-Lin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hu, Gui-Juan</au><au>Zhao, Yue</au><au>Gao, Qi</au><au>Wang, Xiao-Wen</au><au>Zhang, Jun-Wei</au><au>Peng, Xue</au><au>Tanokura, Masaru</au><au>Xue, You-Lin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2018-01-01</date><risdate>2018</risdate><volume>55</volume><issue>1</issue><spage>381</spage><epage>388</epage><pages>381-388</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>In this study, yam soluble protein (YSP) was extracted from Chinese yam (
Dioscorea opposita
Thunb. cv. Baiyu) and the functional properties were investigated under the influence of pH and ionic strength. As results, YSP was highly soluble and had better emulsifying activity over a wide range of pH. The solubility of YSP decreased in 0.5 and 1.0 M NaCl solution. An increment in NaCl concentration reduced the emulsion activity index and emulsion stability index of YSP. The oil absorption capacity of YSP was 3.2 ml/g protein. With the increase of pH, the foam capacity (FC) and stability (FS) decreased and then increased. FS of YSP increased as the salt concentration increased from 0 to 0.5 M, and then decreased. The minimal gelation concentration of YSP was 8% (w/v) and 10% YSP gel (w/v) had maximum gel strength in 0.1 M NaCl. These results suggested that YSP produced by acid precipitation may be used as a protein source with remarkable functional properties.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>29358831</pmid><doi>10.1007/s13197-017-2948-2</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | absorption acid deposition Chemistry Chemistry and Materials Science Chemistry/Food Science Dioscorea Dioscorea oppositifolia Dioscorea polystachya emulsifying properties Emulsions Food Science gel strength Gelation gels Ionic strength Nutrition oils Original Original Article pH effects Properties (attributes) protein sources Proteins salt concentration Sodium chloride solubility Stability Studies Vegetables yams |
| title | Functional properties of Chinese yam (Dioscorea opposita Thunb. cv. Baiyu) soluble protein |
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