Nanoreduction of Millet Proteins: Effect on Structural and Functional Properties

差示扫描量热法 化学 傅里叶变换红外光谱 超声 十二烷基硫酸钠 热稳定性 纳米颗粒 核化学 色谱法 材料科学 化学工程 有机化学 纳米技术 热力学 物理 工程类
作者
Faiza Jhan,Adil Gani,Nairah Noor,Asima Shah
出处
期刊:ACS food science & technology [American Chemical Society]
卷期号:1 (8): 1418-1427 被引量:32
标识
DOI:10.1021/acsfoodscitech.1c00132
摘要

In this study, proteins from three different millet varieties, viz., sorghum (SP), pearl millet (PP), and foxtail millet (FP), were obtained using the isoelectric precipitation method and nanoreduced using ultrasonication treatment. The aim of the study was to investigate the effect of nanoreduction on the protein structural, functional, and thermal attributes. The mean particle sizes were found to be 335.40, 587.98, and 801.42 nm for pearl millet protein nanoparticles (PPU), foxtail protein nanoparticles (FPU), and sorghum protein nanoparticles (SPU). An increased ζ potential (from −11.25 to −15.87) for nanoprotein samples revealed their increased stability. A sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) profile revealed a significant reduction in molecular weight (27–10 kDa) following nanoreduction. Moreover, nanoprotein samples revealed improved functional attributes like solubility, emulsifying, foaming, and hydrophobicity with decreased turbidity. Scanning electron microscopy (SEM) revealed disorientation in the microstructure of protein after nanoreduction. An alteration in functional groups and conformational attributes of proteins after sonication was measured using Fourier transform infra-spectroscopy (ATR-FTIR) and X-ray diffraction (XRD) analysis. Differential scanning calorimetry (DSC) showed a significant reduction in denaturation temperatures (50–65 °C) and enthalpy (5.5–7.0 J/g) of proteins after nanoreduction. This work highlights that ultrasound can successfully produce protein nanoparticles with improved function, structural, and thermal attributes.
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