Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms
Abstract Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001006792022-02-22Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) cormsHILARY VAN WYK,RudeanOSCAR AMONSOU,Eric characterisation, amadumbe taro protein composition structure Abstract Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100679en10.1590/fst.02621 |
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HILARY VAN WYK,Rudean OSCAR AMONSOU,Eric |
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HILARY VAN WYK,Rudean OSCAR AMONSOU,Eric Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
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HILARY VAN WYK,Rudean OSCAR AMONSOU,Eric |
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HILARY VAN WYK,Rudean |
title |
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
title_short |
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
title_full |
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
title_fullStr |
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
title_full_unstemmed |
Physiochemical and functional properties of albumin and globulin from amadumbe (Colocasia esculenta) corms |
title_sort |
physiochemical and functional properties of albumin and globulin from amadumbe (colocasia esculenta) corms |
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Abstract Amadumbe (Colocasia esculenta), commonly known as Taro is an indigenous underutilised crop of Southern Africa. Limited utilisation of amadumbe grown in the region may be attributed to the lack of enough information on its corms and storage proteins. In this study, albumin, and globulin fractions from three landraces were investigated for their physicochemical and functional properties. Crude protein contents of amadumbe flours ranged between 2–4%. Amadumbe flours were rich in lysine (5.3 g/100 g) and leucine (9.1 g/100 g). Three major protein families were identified corresponding to albumin and globulin with approximately 55-60 kDa, 20–22 kDa and 14 kDa, respectively. FTIR revealed a protein secondary structure dominated by β-sheets and β-turns. Intrinsic fluorescence results suggested that all albumin and globulin fractions had well-defined tertiary structures. The protein solubility of albumin and globulin fractions were minimal at pH 5. Hydrophobicity data seemed to correlate with emulsification behaviour of the protein fractions. Amadumbe proteins and its albumin and globulin fractions can be a promising source for food protein applications. |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
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2022 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100679 |
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AT hilaryvanwykrudean physiochemicalandfunctionalpropertiesofalbuminandglobulinfromamadumbecolocasiaesculentacorms AT oscaramonsoueric physiochemicalandfunctionalpropertiesofalbuminandglobulinfromamadumbecolocasiaesculentacorms |
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