ArticleScientific reports2025
Impact of choline choride and sugar natural deep eutectic solvents on structure and functionality of treebean (Parkia timoriana) seed protein.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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Who cites it
2 citing papers in PubMed.
- Ultrasound-assisted deep eutectic solvent extraction versus alkaline extraction: Functional and structural properties of hazelnut proteins.Food chemistry: X · 2025Article
- Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
2 authors.
Funding
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Abstract
This study explores the impact of natural deep eutectic solvents (NADES) on the structure and functionality of treebean (Parkia timoriana) seed protein, a novel approach to enhancing protein stability and functionality for sustainable bioprocessing. The research aims to evaluate the dynamic interactions between protein and choline chloride-sugar-based NADES, focusing on their effects on thermal properties, emulsification behaviour, and rheological characteristics. NADES were formulated using different sugars, and protein-NADES dispersions were analysed for their physicochemical and functional properties. Key findings include improved thermal stability, with sorbitol-based NADES showing the highest onset temperature (124.2 °C) and peak degradation temperature (330 °C), indicative of enhanced resistance to high-temperature processing. The sorbitol-NADES-protein dispersion also exhibited superior emulsification activity (50.42%) and stability (42.55%) compared to other formulations. Rheological analysis demonstrated non-Newtonian shear-thinning behaviour, with sorbitol-NADES providing the highest zero-shear viscosity (14.32 mPa s) and relaxation time (3.17 s). These results highlight the ability of NADES to stabilize protein structures while maintaining functionality under processing conditions. The novelty of the study lies in demonstrating the potential of NADES to sustainably enhance the structural and functional attributes of plant proteins, paving the way for innovative applications in food and bioprocessing industries. By employing green solvents, this study presents a sustainable solution for high-temperature food processing, addressing environmental concerns associated with conventional solvents.
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