Structural modification of plum (Prunus domestica L) kernel protein isolate by supercritical carbon-dioxide treatment: Functional properties and in-vitro protein digestibility
Abstract
The effect of supercritical carbon dioxide (SC-CO 2) treatment at different processing temperatures (30-70 °C) on the physico-functional properties, structural features, and in-vitro digestibility (IVPD) of plum kernel protein isolates (PKPI) was examined. The results revealed remarkable changes in the secondary structures of SC-CO 2-treated PKPIs, including a decrease in α-helix proportion, a concomitant increase in β-sheet content, and a considerable variation in random coils and β-turn structures. The temperature rise increased the negative zeta potential to a maximum of 31.35 mV at 60 °C, exhibiting the colloidal stability of PKPI dispersions. SDS-PAGE analysis showed variations in the intensities of protein bands, indicating denaturation and aggregation at higher temperatures. These structural and molecular changes improved water-binding capacity (1.22-fold) and oil binding capacity (1.11-fold), wettability (1.12-fold), and the highest value in all the properties was recorded at 60 °C. Moreover, the highest IVPD value (21.58 %) and a distinguishable colour difference (∆E) of 8.11 was also obtained at 60 °C of the processing temperature. Therefore, SC-CO 2 treatment-induced modification of PKPI contributed to the enhanced digestibility and techno-functional properties, which offered new prospects to extend its use in food applications.
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Many studies reported the chemical stability of macronutrients after supercritical CO2 processing, such as sugars, dietary fibers, proteins, and others.
“many studies reported the chemical stability of macronutrients after supercritical CO2 processing such as sugars [99,102], dietary fibers [100], proteins [112,113], and others.”
From Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications (2023) · cites this paper as [113]
Cites
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“Indeed, many studies reported the chemical stability of macronutrients after supercritical CO2 processing such as sugars [99,102], dietary fibers [100], proteins [112,113], and others.”
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“In addition, carbon dioxide also reacted with amide groups of some amino acid residues in protein chain to form amino bonds, thus changing the structure of protease (Sheikh et al, 2023a, Saini, & Sharma, 2023).”
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- Authors
- Sheikh, M. A., Saini, C. S., & Sharma, H. K.
- Affiliations
- Sant Longowal Institute of Engineering and Technology (IN)
- National Institute of Technology Agartala (IN)
- Corresponding author
- Sheikh, Mohd Aaqib
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2023-03
- Volume
- 230
- Pages
- 123128
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W4313559546
- Cited by
- 32
- References
- 0
- Citations by year
- 2026: 4 · 2025: 10 · 2024: 12 · 2023: 6
- FWCI
- 4.63
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Indian Council of Medical Research (2019-5058)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Engineering › Biomedical Engineering › Phase Equilibria and Thermodynamics
- Keywords
- plum, supercritical carbon dioxide treatment, protein structure modification, in vitro protein digestibility, protein secondary structure, zeta potential, colloidal stability, water holding capacity, oil absorption capacity, wettability, processing temperature
- MeSH terms
- Prunus domestica, Carbon Dioxide, Hot Temperature, Temperature, Water
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