Proportion Of Soluble Protein Research Articles

Water-soluble fraction of pea protein isolate is critical for the functionality of protein-glucose conjugates obtained via wet-heating Maillard reaction

Wet-heating Maillard reaction (MR) has been applied to improve the function of proteins by conjugating with soluble carbohydrates. However, the impact of soluble solutes particularly in plant protein on the degree of MR and the properties of the corresponding conjugates has yet to be discussed. In this study, high-intensity ultrasound (HIUS) was utilized to pretreat commercial pea protein isolate in order to improve its solubility. Two different fractions including soluble fraction (SUPPI) and whole solution (UPPI) of HIUS treated PPI were conjugated with glucose (G) to prepare SUPPI-G and UPPI-G, respectively, over a course of 24 h wet-heating at 80 °C. Conjugation was confirmed by the degree of glycation, SDS-PAGE, FTIR, and intrinsic fluorescence analysis. Color change and glucose content analysis showed that the degree of MR was greater when using SUPPI rather than UPPI. The solubility of SUPPI-G was further improved by 24 h of MR while it remained unchanged for UPPI-G. The emulsifying activity index and foaming capability of SUPPI-G were similar to those of UPPI-G. Interfacial properties determined by dynamic adsorption and dilatational rheology at both oil–water and air–water interface suggested that insoluble fraction of UPPI is essential to make stable emulsions and foams. In conclusion, the proportion of soluble protein in PPI is critical to its wet-heating MR based conjugation with glucose and the solubility of the conjugates.

Analysis of organic matter conversion behavior and kinetics during thermal hydrolysis of sludge and its anaerobic digestion performance

In thermal hydrolysis (TH) of waste activated sludge (WAS), the material transformation of a specific temperature heating for a set duration is generally examined. However, this study looked at the material changes of TH as the temperature rose (90–210 °C) and the kinetic derivation of soluble chemical oxygen demand (SCOD), protein, and carbohydrate using the Coats-Redfern model. It was found that the proportion of soluble protein and soluble carbohydrate in the organic components and their contents reached the maximum (17.39 and 8.10 g L−1 respectively) at 180 °C. Differently, volatile fatty acid (VFA), amino acids, and ammonia nitrogen increased with the TH temperature and reached a maximum at 210 °C. The fitting equations of non-isothermal dynamics at the medium- and low-temperature stages (90–180 °C) at n = 1, 0.5, and 2 were studied. When n = 1, the activation energies of COD, protein, and carbohydrate were 33.32, 23.34, and 36.15 kJ mol−1, respectively. And the kinetic analysis results were in good agreement with the experimental results (the maximum rate of increase in protein and carbohydrate was at 135–150 °C and 150–180 °C, respectively). Moreover, the pattern of anaerobic digestion performance of WAS was comparable to the trend of protein and carbohydrate in TH, the highest cumulative methane production was 159.68 mL·g−1VS for the TH sludge at 180 °C. This study provided a theoretical foundation for the use of thermal hydrolysis in engineering.

Effects of temperature, heating time and particle size on values of rumen undegradable protein of roasted soybean

Roasted soybeans are commonly used in diets for dairy cows, but the processing conditions of roasted soybean and their effects on rumen undegradable protein (RUP) have not been fully understood. In this study, the effect of the processing of roasted soybean on RUP was examined through a factorial arrangement of treatments. The effects of roasting temperature (115 oC, 130 oC and 145 oC), time of roasting (5, 10 and 15 min) and particle size of soybean (whole, coarse and fine) on the protein fractions of roasted soybean were analysed with the Cornell Net Carbohydrate and Protein System (CNCPS) and protein dispersibility index (PDI) methods. The whole, coarsely ground and finely ground soybean had mean particle sizes of 5.30 mm, 1.15 mm and 1.05 mm. The proportion of soluble protein was reduced with increasing temperature and time of roasting. The true protein with intermediate rates of degradation decreased with escalating temperatures, but increased when the time was raised and the particle size reduced. Also, the true protein level with slow rates of degradation was raised with increasing temperature and heating time, but reduced when decreasing the particle size. The undegradable true protein level, on the other hand, was increased by decreasing the particle size. The results of CNCPS and PDI revealed that the recommended method would be to use soybeans with a particle size of 1.15 mm, and to roast them at 115 oC for 10 minutes. Furthermore, the results showed that different methods of processing used in soybean roasting could strongly affect RUP content. Keywords: Processing, roasted soybean grain, rumen undegradable protein

Influence of nitrogen supply and sink strength on changes in leaf nitrogen compounds during senescence in two wheat cultivars

Changes in various nitrogen compounds during senescence of the fourth leaf were studied in two cultivars of spring wheat (Triticum aestivum L.). One of the cultivars (Yecora) was supplied with two N levels; the other (Tauro) was grown with the high N level and pruned above the fourth leaf, whereas the control was left intact. In both cultivars grown with high N supply, net nitrogen export from the fourth leaf did not occur until 35 days after sowing (DAS). Loss of leaf soluble proteins started earlier than that of chlorophylis, and coincided initially with an increase in insoluble protein. In N deficient plants the level of total N, soluble protein, and the activity of nitrate reductase (NRA. EC 1.6.6.1) started to decrease about 5 days earlier, and along with chlorophyll, continued to decrease at a faster rate, than in high N plants. Also, with low N supply, the large subunit (LSU, 58 kDa) of ribulose‐1.5‐bisphosphate carboxylase/oxygenase (Rubisco, EC 4.1.1.39) decreased in greater proportion than other soluble proteins, while with high N supply the decrease in Rubisco LSU was similar to that of other soluble proteins. Nitrogen deficiency caused a greater decrease in soluble proteins than in insoluble proteins, and NRA relative to soluble proteins. The faster senescing Tauro cultivar had lower levels of most parameters, especially NRA, soluble protein and, after 35 DAS. Rubisco LSU as a proportion of soluble protein. The decrease in sink strength due to shoot pruning did generally not affect the level of the various nitrogenous compounds until 35 DAS; thereafter the levels of most parameters, especially soluble protein, Rubisco LSU and, at late stages of senescence, insoluble protein, were higher in pruned than in control shoots. Thus, shoot pruning slows down senescence. The 56‐ and 78‐kDa polypeptides increased, rather than decreased, with leaf age; the level of these two polypeptides showed a negative relationship with Rubisco LSU (r = ‐0.933 and r = ‐0.758, respectively).

Enzymes as a Processing Aid in the Separation of Wheat Flour into Starch and Gluten

AbstractA pilot system for the separation of wheat flour into starch and gluten was used to study the effect of four enzyme preparations as processing aids. Technical enzyme preparations with hemicellulase, cellulase or protease activities appear to improve gluten yield, protein recovery in gluten and gluten coagulation in a flour with intermediate processing properties. With these enzymes similar results were obtained compared to a flour with good processing properties without the use of enzymes. The use of enzymes did not adversely affect protein content, baking quality and rheological properties of the gluten. The proportion of soluble proteins, however, increased when the protease was used.The yield of starch was slightly increased by the action of the cellulase and hemicellulase, but was significantly decreased with the protease. Starch purity as determined by its protein content was not affected. Based on these results it is concluded that some cellulases and hemicellulases can act as important processing aids for gluten/ starch separation.