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Article

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate

by
Joanna Miedzianka
1,*,
Aleksandra Zambrowicz
2,
Magdalena Zielińska-Dawidziak
3,
Wioletta Drożdż
1 and
Agnieszka Nemś
1
1
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland
2
Department of Functional Products Development, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wrocław, Poland
3
Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Street, 60-623 Poznań, Poland
*
Author to whom correspondence should be addressed.
Molecules 2021, 26(6), 1575; https://doi.org/10.3390/molecules26061575
Submission received: 31 January 2021 / Revised: 1 March 2021 / Accepted: 10 March 2021 / Published: 12 March 2021
(This article belongs to the Special Issue Emerging Protein Sources for Food Production and Human Nutrition)
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Abstract

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.
Keywords: pumpkin protein concentrates; acetylation; chemical composition; amino acid profile; in vitro digestibility; SDS-PAGE; functional properties pumpkin protein concentrates; acetylation; chemical composition; amino acid profile; in vitro digestibility; SDS-PAGE; functional properties

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MDPI and ACS Style

Miedzianka, J.; Zambrowicz, A.; Zielińska-Dawidziak, M.; Drożdż, W.; Nemś, A. Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules 2021, 26, 1575. https://doi.org/10.3390/molecules26061575

AMA Style

Miedzianka J, Zambrowicz A, Zielińska-Dawidziak M, Drożdż W, Nemś A. Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules. 2021; 26(6):1575. https://doi.org/10.3390/molecules26061575

Chicago/Turabian Style

Miedzianka, Joanna, Aleksandra Zambrowicz, Magdalena Zielińska-Dawidziak, Wioletta Drożdż, and Agnieszka Nemś. 2021. "Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate" Molecules 26, no. 6: 1575. https://doi.org/10.3390/molecules26061575

APA Style

Miedzianka, J., Zambrowicz, A., Zielińska-Dawidziak, M., Drożdż, W., & Nemś, A. (2021). Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate. Molecules, 26(6), 1575. https://doi.org/10.3390/molecules26061575

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