Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop
- Autores
- Dini, Cecilia; Quiroga, Alejandra Viviana; Viña, Sonia Zulma; Garcia, Maria Alejandra
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Quiroga, Alejandra Viviana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
ACIDIC PROTEINS
AHIPA ROOTS
ASPARTIC ACID
FOOD PROTEINS
GLUTEN-FREE INGREDIENTS
TUBEROUS ROOTS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/135700
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Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich CropDini, CeciliaQuiroga, Alejandra VivianaViña, Sonia ZulmaGarcia, Maria AlejandraACIDIC PROTEINSAHIPA ROOTSASPARTIC ACIDFOOD PROTEINSGLUTEN-FREE INGREDIENTSTUBEROUS ROOTShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Quiroga, Alejandra Viviana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaSpringer2021-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/135700Dini, Cecilia; Quiroga, Alejandra Viviana; Viña, Sonia Zulma; Garcia, Maria Alejandra; Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop; Springer; Plant Foods for Human Nutrition; 76; 2; 6-2021; 179-1880921-96681573-9104CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/3hkR9YHinfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-021-00890-yinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:12Zoai:ri.conicet.gov.ar:11336/135700instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:24:12.873CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
title |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
spellingShingle |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop Dini, Cecilia ACIDIC PROTEINS AHIPA ROOTS ASPARTIC ACID FOOD PROTEINS GLUTEN-FREE INGREDIENTS TUBEROUS ROOTS |
title_short |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
title_full |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
title_fullStr |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
title_full_unstemmed |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
title_sort |
Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop |
dc.creator.none.fl_str_mv |
Dini, Cecilia Quiroga, Alejandra Viviana Viña, Sonia Zulma Garcia, Maria Alejandra |
author |
Dini, Cecilia |
author_facet |
Dini, Cecilia Quiroga, Alejandra Viviana Viña, Sonia Zulma Garcia, Maria Alejandra |
author_role |
author |
author2 |
Quiroga, Alejandra Viviana Viña, Sonia Zulma Garcia, Maria Alejandra |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
ACIDIC PROTEINS AHIPA ROOTS ASPARTIC ACID FOOD PROTEINS GLUTEN-FREE INGREDIENTS TUBEROUS ROOTS |
topic |
ACIDIC PROTEINS AHIPA ROOTS ASPARTIC ACID FOOD PROTEINS GLUTEN-FREE INGREDIENTS TUBEROUS ROOTS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices. Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Quiroga, Alejandra Viviana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/135700 Dini, Cecilia; Quiroga, Alejandra Viviana; Viña, Sonia Zulma; Garcia, Maria Alejandra; Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop; Springer; Plant Foods for Human Nutrition; 76; 2; 6-2021; 179-188 0921-9668 1573-9104 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/135700 |
identifier_str_mv |
Dini, Cecilia; Quiroga, Alejandra Viviana; Viña, Sonia Zulma; Garcia, Maria Alejandra; Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop; Springer; Plant Foods for Human Nutrition; 76; 2; 6-2021; 179-188 0921-9668 1573-9104 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3hkR9YH info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-021-00890-y |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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score |
13.070432 |