Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates
This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000150 |
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| author | Wannawarang Tanbamrung Suphat Phongthai Pornchai rachtanapun Kongsak Boonyapranai Prem Thongchai Liang Zhang Kanyasiri Rakariyatham |
| author_facet | Wannawarang Tanbamrung Suphat Phongthai Pornchai rachtanapun Kongsak Boonyapranai Prem Thongchai Liang Zhang Kanyasiri Rakariyatham |
| author_sort | Wannawarang Tanbamrung |
| collection | DOAJ |
| description | This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form HPI-GA conjugates (HPI-GA0–1000), the binding between HPIs and GA were increased as total phenolic content of seed HPI-GA (sHPI-GA) conjugate significantly increased from 1.43 – 21.43 μg GAE/mg sample, although the binding efficacy of seed meal HPI-GA (smHPI-GA) conjugate was not as high. Simultaneously, there was a decrease in free thiol groups and tryptophan residues to be as low as 2.05 and 2.14 %, respectively in sHPI-GA1000 and 10.34 and 17.30 %, respectively in smHPI-GA1000 with an increase in molecular masses, indicating covalent bonding between HPIs and GA. Ultraviolet-visible and Fourier transform infrared spectroscopy revealed changes in the conjugate structures. Scanning electron microscopy also displayed roughness on the particle's surface. Increased zeta potential of HPI-GA conjugates from 31.80 to 51.12 mV in seed and from 24.65 to 33.83 mV in seed meal partially led to improved solubility at neutral and basic pHs. This subsequently improved antioxidant capacities by increasing DPPH radical scavenging (1.94 – 4.65-fold) and ABTS radical scavenging (8.65 – 9.64-fold) to be as high as 421.69 and 2560.26 μg TE/mg protein, respectively in sHPI-GA1000 and 719.31 and 2332.39 μg TE/mg protein, respectively in smHPI-GA1000. These results provide useful information on plant protein-phenolic conjugates for the design of functional protein-based ingredients. |
| format | Article |
| id | doaj-art-4344dcef610548b29278a277f5ee7cea |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-4344dcef610548b29278a277f5ee7cea2025-01-24T04:46:01ZengElsevierApplied Food Research2772-50222025-06-0151100705Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugatesWannawarang Tanbamrung0Suphat Phongthai1Pornchai rachtanapun2Kongsak Boonyapranai3Prem Thongchai4Liang Zhang5Kanyasiri Rakariyatham6Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandResearch Institute for Health Sciences, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR ChinaFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Corresponding author at: Faculty of Agro-Industry, Chiang Mai University, 155 Moo2 Maehia, Muang, Chiang Mai, 50100, Thailand.This study investigated the effects of covalent modification of hemp protein isolates (HPIs) from seed and seed meal under alkaline reaction with gallic acid (GA) on physical, structural and antioxidant properties. By increasing the amount of GA (0 – 1000 μmol) during the conjugation process to form HPI-GA conjugates (HPI-GA0–1000), the binding between HPIs and GA were increased as total phenolic content of seed HPI-GA (sHPI-GA) conjugate significantly increased from 1.43 – 21.43 μg GAE/mg sample, although the binding efficacy of seed meal HPI-GA (smHPI-GA) conjugate was not as high. Simultaneously, there was a decrease in free thiol groups and tryptophan residues to be as low as 2.05 and 2.14 %, respectively in sHPI-GA1000 and 10.34 and 17.30 %, respectively in smHPI-GA1000 with an increase in molecular masses, indicating covalent bonding between HPIs and GA. Ultraviolet-visible and Fourier transform infrared spectroscopy revealed changes in the conjugate structures. Scanning electron microscopy also displayed roughness on the particle's surface. Increased zeta potential of HPI-GA conjugates from 31.80 to 51.12 mV in seed and from 24.65 to 33.83 mV in seed meal partially led to improved solubility at neutral and basic pHs. This subsequently improved antioxidant capacities by increasing DPPH radical scavenging (1.94 – 4.65-fold) and ABTS radical scavenging (8.65 – 9.64-fold) to be as high as 421.69 and 2560.26 μg TE/mg protein, respectively in sHPI-GA1000 and 719.31 and 2332.39 μg TE/mg protein, respectively in smHPI-GA1000. These results provide useful information on plant protein-phenolic conjugates for the design of functional protein-based ingredients.http://www.sciencedirect.com/science/article/pii/S2772502225000150Cannabis sativaHemp seedSeed mealSolid wasteProtein conjugatePlant protein |
| spellingShingle | Wannawarang Tanbamrung Suphat Phongthai Pornchai rachtanapun Kongsak Boonyapranai Prem Thongchai Liang Zhang Kanyasiri Rakariyatham Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates Applied Food Research Cannabis sativa Hemp seed Seed meal Solid waste Protein conjugate Plant protein |
| title | Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates |
| title_full | Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates |
| title_fullStr | Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates |
| title_full_unstemmed | Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates |
| title_short | Characterization of physical, structural and antioxidant properties of hemp seed and seed meal protein-gallic acid conjugates |
| title_sort | characterization of physical structural and antioxidant properties of hemp seed and seed meal protein gallic acid conjugates |
| topic | Cannabis sativa Hemp seed Seed meal Solid waste Protein conjugate Plant protein |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000150 |
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