Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates
The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as...
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| Format: | Article |
| Language: | English |
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Springer New York
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61159/ http://psasir.upm.edu.my/id/eprint/61159/1/Comparative%20physico-chemical%2C%20functional%20and%20structural%20characteristics%20of%20winged%20bean%20%5BPsophocarpus%20tetragonolobus%20DC%5D%20and%20soybean%20%5BGlycine%20max.%5D%20protein%20isolates.pdf |
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| author | Makeri, Mohammad Usman Abdul Mannan, Farhiah Ilowefah, Muna Chiemela, Chinma Bala, Shu’aibu Syed Muhammad, Sharifah Kharidah |
| author_facet | Makeri, Mohammad Usman Abdul Mannan, Farhiah Ilowefah, Muna Chiemela, Chinma Bala, Shu’aibu Syed Muhammad, Sharifah Kharidah |
| author_sort | Makeri, Mohammad Usman |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1, respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential. |
| first_indexed | 2025-11-15T11:08:30Z |
| format | Article |
| id | upm-61159 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:08:30Z |
| publishDate | 2017 |
| publisher | Springer New York |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-611592019-03-19T04:00:48Z http://psasir.upm.edu.my/id/eprint/61159/ Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates Makeri, Mohammad Usman Abdul Mannan, Farhiah Ilowefah, Muna Chiemela, Chinma Bala, Shu’aibu Syed Muhammad, Sharifah Kharidah The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1, respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential. Springer New York 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61159/1/Comparative%20physico-chemical%2C%20functional%20and%20structural%20characteristics%20of%20winged%20bean%20%5BPsophocarpus%20tetragonolobus%20DC%5D%20and%20soybean%20%5BGlycine%20max.%5D%20protein%20isolates.pdf Makeri, Mohammad Usman and Abdul Mannan, Farhiah and Ilowefah, Muna and Chiemela, Chinma and Bala, Shu’aibu and Syed Muhammad, Sharifah Kharidah (2017) Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates. Journal of Food Measurement and Characterization, 7 (3). pp. 1-12. ISSN 2193-4126; ESSN: 2193-4134 10.1007/s11694-016-9455-4 |
| spellingShingle | Makeri, Mohammad Usman Abdul Mannan, Farhiah Ilowefah, Muna Chiemela, Chinma Bala, Shu’aibu Syed Muhammad, Sharifah Kharidah Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title | Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title_full | Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title_fullStr | Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title_full_unstemmed | Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title_short | Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates |
| title_sort | comparative physico-chemical, functional and structural characteristics of winged bean [psophocarpus tetragonolobus dc] and soybean [glycine max.] protein isolates |
| url | http://psasir.upm.edu.my/id/eprint/61159/ http://psasir.upm.edu.my/id/eprint/61159/ http://psasir.upm.edu.my/id/eprint/61159/1/Comparative%20physico-chemical%2C%20functional%20and%20structural%20characteristics%20of%20winged%20bean%20%5BPsophocarpus%20tetragonolobus%20DC%5D%20and%20soybean%20%5BGlycine%20max.%5D%20protein%20isolates.pdf |