Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH

Xiaohu Zhou; Chaohua Zhang; Liangzhong Zhao; Wenhong Cao; Chunxia Zhou; Xin Xie; YuLian Chen

doi:10.3390/foods11193136

Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH

Foods. 2022 Oct 9;11(19):3136. doi: 10.3390/foods11193136.

Authors

Xiaohu Zhou^{1

2

3

4}, Chaohua Zhang^{1

3

5}, Liangzhong Zhao^{2

4}, Wenhong Cao^{1

3

5}, Chunxia Zhou^{1

3

5}, Xin Xie^{2

4}, YuLian Chen^{2

4}

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
² College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
³ Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China.
⁴ Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China.
⁵ Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

Abstract

Isoelectric solubilisation/co-precipitation (ISP) has been proven to be a better method than blending for preparing plant-animal dual-proteins, which can achieve synergies in the functional properties of heterologous proteins. This paper aims to investigate the effect of extraction pH on the functional properties of co-precipitated dual-protein. The basic composition, subunit composition, solubility, surface hydrophobicity, emulsification and gel properties of co-precipitated dual-protein (Co) prepared from pea and grass carp with pH (2.0, 3.0, 9.0, 10.0 and 11.0) were analysed in this study using ISP. The results showed that the functional properties of Co (Co9, Co10, Co11) prepared by alkali extraction were generally better than those prepared by acid extraction (Co2, Co3). Among them, Co10 has the highest vicilin/legumin α + β value and solubility, while having the lowest surface hydrophobicity, making its emulsification and gel properties superior to other extraction pH values. This study provides an important method reference for preparing plant-animal Co with exceptional functional properties.

Keywords: blended dual-protein; co-precipitated dual-protein; emulsifying properties; gel properties; grass carp; mixed protein; pea; plant protein; surface hydrophobicity.

Grants and funding

This research was funded by the Guangdong Higher Education Institutions Innovation Team (GDOU2016030503), the Natural Science Foundation of Hunan Province (2022JJ50240), the Science and Technology Innovation Program of Hunan Province (2019SK2122, 2019NK4229, 2019TP1028, S2021GCZDYF0535), and the Open Project of Hunan Provincial Key Laboratory (DZPJG202009).