Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds (

Julián Quintero Quiroz, Víctor Velazquez, Juan D Torres, Gelmy Ciro Gomez, Efren Delgado, John Rojas

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Julián Quintero QuirozFaculty of Ciencias de la Nutrición y los Alimentos, CES University, Calle 10 # 22-04, Medellin 050018, Colombia.

Víctor VelazquezDepartment of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA.ORCID 0000-0001-5343-8346

Juan D TorresDepartment of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia.

Gelmy Ciro GomezDepartment of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia.

Efren DelgadoDepartment of Family and Consumer Sciences, College of Agriculture, Consumer and Environmental Sciences, New Mexico State University, NMSU Gerald Thomas Hall Room, 308 P.O. Box 30003 MSC 3470, Las Cruces, NM 88003, USA.ORCID 0000-0001-7359-6309

John RojasDepartment of Ciencias Farmacéuticas y Alimentarias, University of Antioquia, Calle 67 No. 53-108, University Campus, Medellín 050010, Colombia.ORCID 0000-0003-3810-510X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This project studied the use of lentil protein (LP) and quinoa protein (QP) in their native and modified states as carrier material in the encapsulation process by the ionic gelation technique of annatto seed extract. Soy protein (SP) was used as a model of carrier material and encapsulated bioactive compounds, respectively. The plant proteins were modified by enzymatic hydrolysis, N acylation, and N-cationization to improve their encapsulating properties. Additionally, the secondary structure, differential scanning calorimetry (DSC), solubility as a function of pH, isoelectric point (pI), molecular weight (MW), the content of free thiol groups (SH), the absorption capacity of water (WHC) and fat (FAC), emulsifier activity (EAI), emulsifier stability (ESI), and gelation temperature (Tg) were assessed on proteins in native and modified states. The results obtained demonstrated that in a native state, LP (80.52% and 63.82%) showed higher encapsulation efficiency than QP (73.63% and 45.77%), both for the hydrophilic dye and for the annatto extract. Structural modifications on proteins improve some functional properties, such as solubility, WHC, FAC, EAI, and ESI. However, enzymatic hydrolysis on the proteins decreased the gels' formation, the annatto extract's encapsulated efficiency, and the hydrophilic dye by the ionic gelation method. On the other hand, the modifications of N-acylation and N-cationization increased but did not generate statistically significant differences (

Indexed as

antioxidantmodification proteinsplants proteins

Identifiers

PMID39123536

DOI10.3390/foods13152345

PMCPMC11312334

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