Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

Effects of roasting treatment on functional properties and structure of pine kernel protein from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were evaluated by analysis of SDS-PAGE, FTIR, fluorescence spectrum, solubility, emulsifying properties, etc. The results showed that roasting improved functional properties of PK and PKS. Structure analysis elucidated that conformational changes of tertiary structure, occurrence of unfolded protein structure, and enhancement in α-helix and random coil structures. For PK, solubility, emulsifying and oil holding capacity (OHC) were the highest at 150 °C, 20 min. PKS had the highest emulsification and OHC at 150 °C, 10 min. The improvements in functional properties of PK and PKS should be attributed to the influence of intramolecular intergroup forces on secondary and tertiary structures, which resulted in higher surface charges and reduced turbidity. This study provided a reference for moderating quality properties of two kinds pine kernel.