Investigating the Effect of Supercritical Carbon Dioxide Treatment on the Rheological, Thermal, and Functional Properties of Plum (Prunus domestica L.) Kernel Protein Isolates
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Preparation of Plum Kernel Protein Isolate (PKPI)
2.2.2. Supercritical Carbon Dioxide Treatment
2.2.3. Rheological Properties
2.2.4. Thermo-Gravimetric Analysis (TGA)
2.2.5. X-ray Diffraction (XRD) Pattern
2.2.6. Microstructural Analysis
2.2.7. Functional Characterization of PKPI
Dispersibility
Least Gelation Concentration (LGC)
2.2.8. Water Activity
2.2.9. Data Analysis
3. Result and Discussion
3.1. Effect of SC-CO2 Treatment on Dynamic Rheology of PKPIs
3.2. Thermo-Gravimetric Analysis (TGA)
3.3. Effect of SC-CO2 Treatment on the Microstructure of PKPI
3.4. X-ray Diffraction (XRD) Pattern of PKPIs
3.5. Functional Characterization of PKPI
3.5.1. Effect of SC-CO2 Treatment on Dispersibility
3.5.2. Effect of SC-CO2 Treatment on Least Gelation Concentration (LGC)
3.6. Effect of SC-CO2 Treatment on Water Activity
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Treatments | Dispersibility (%) | Least Gelation Concentration (%) | Water Activity (aW) |
---|---|---|---|
N | 62.09 ± 0.18 f | 16 ± 0.00 a | 0.36 ± 0.01 |
ST 30 | 63.78 ± 0.23 e | 16 ± 0.00 a | 0.38 ± 0.02 e |
ST 40 | 65.79 ± 0.21 d | 14 ± 0.00 b | 0.41 ± 0.01 b |
ST 50 | 69.30 ± 0.24 c | 14 ± 0.00 b | 0.43 ± 0.01 a |
ST 60 | 71.99 ± 0.12 a | 12 ± 0.00 c | 0.42 ± 0.01 c |
ST 70 | 70.15 ± 0.21 b | 12 ± 0.00 c | 0.40 ± 0.02 d |
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Sheikh, M.A.; Saini, C.S.; Sharma, H.K. Investigating the Effect of Supercritical Carbon Dioxide Treatment on the Rheological, Thermal, and Functional Properties of Plum (Prunus domestica L.) Kernel Protein Isolates. Foods 2023, 12, 815. https://doi.org/10.3390/foods12040815
Sheikh MA, Saini CS, Sharma HK. Investigating the Effect of Supercritical Carbon Dioxide Treatment on the Rheological, Thermal, and Functional Properties of Plum (Prunus domestica L.) Kernel Protein Isolates. Foods. 2023; 12(4):815. https://doi.org/10.3390/foods12040815
Chicago/Turabian StyleSheikh, Mohd Aaqib, Charanjiv Singh Saini, and Harish Kumar Sharma. 2023. "Investigating the Effect of Supercritical Carbon Dioxide Treatment on the Rheological, Thermal, and Functional Properties of Plum (Prunus domestica L.) Kernel Protein Isolates" Foods 12, no. 4: 815. https://doi.org/10.3390/foods12040815