Title: Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine
Abstract: Journal of Food Processing and PreservationAccepted Articles e16810 ORIGINAL ARTICLE Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine Wenchao Liu, Wenchao Liu Department of Food Processing and Safety, School of Forestry, Northeast Forestry University, Harbin, 150040 People’s Republic of China Wenchao Liu and Nadya Mara Adelina should be considered joint first author.Search for more papers by this authorNadya Mara Adelina, Nadya Mara Adelina Department of Food Technology, Al-Azhar University of Indonesia, Jakarta, Indonesia Wenchao Liu and Nadya Mara Adelina should be considered joint first author.Search for more papers by this authorLigang Zhang, Corresponding Author Ligang Zhang [email protected] College of Food Science, Northeast Agricultural University, Harbin, 150040 People’s Republic of China Correspondence Email: [email protected] Email: [email protected] for more papers by this authorYuhong Zhao, Corresponding Author Yuhong Zhao [email protected] orcid.org/0000-0002-7509-1002 Department of Food Processing and Safety, School of Forestry, Northeast Forestry University, Harbin, 150040 People’s Republic of China Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, 150040 People’s Republic of China Correspondence Email: [email protected] Email: [email protected] for more papers by this author Wenchao Liu, Wenchao Liu Department of Food Processing and Safety, School of Forestry, Northeast Forestry University, Harbin, 150040 People’s Republic of China Wenchao Liu and Nadya Mara Adelina should be considered joint first author.Search for more papers by this authorNadya Mara Adelina, Nadya Mara Adelina Department of Food Technology, Al-Azhar University of Indonesia, Jakarta, Indonesia Wenchao Liu and Nadya Mara Adelina should be considered joint first author.Search for more papers by this authorLigang Zhang, Corresponding Author Ligang Zhang [email protected] College of Food Science, Northeast Agricultural University, Harbin, 150040 People’s Republic of China Correspondence Email: [email protected] Email: [email protected] for more papers by this authorYuhong Zhao, Corresponding Author Yuhong Zhao [email protected] orcid.org/0000-0002-7509-1002 Department of Food Processing and Safety, School of Forestry, Northeast Forestry University, Harbin, 150040 People’s Republic of China Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, 150040 People’s Republic of China Correspondence Email: [email protected] Email: [email protected] for more papers by this author First published: 17 June 2022 https://doi.org/10.1111/jfpp.16810 This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi:10.1111/jfpp.16810 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Effects of roasting treatment on functional properties and structure of pine kernel protein from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were evaluated by analysis of SDS-PAGE, FTIR, fluorescence spectrum, solubility, emulsifying properties, etc. The results showed that roasting improved functional properties of PK and PKS. Structure analysis elucidated that conformational changes of tertiary structure, occurrence of unfolded protein structure, and enhancement in α-helix and random coil structures. For PK, solubility, emulsifying and oil holding capacity (OHC) were the highest at 150 °C, 20 min. PKS had the highest emulsification and OHC at 150 °C, 10 min. The improvements in functional properties of PK and PKS should be attributed to the influence of intramolecular intergroup forces on secondary and tertiary structures, which resulted in higher surface charges and reduced turbidity. This study provided a reference for moderating quality properties of two kinds pine kernel. Accepted ArticlesAccepted, unedited articles published online and citable. The final edited and typeset version of record will appear in the future.e16810 RelatedInformation
Publication Year: 2022
Publication Date: 2022-06-27
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 1
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