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Research Article

Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates

Shugang Lia,b,1, Zhihao Lib,1, Xiuting Lic, Ping Wangd, Xiongwei Yue, Qinli Fue, Sihai Gaof( )
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068, China
Beijing Technology and Business University, Beijing, 100048, China
Huazhong Agriculture University, Wuhan, 430070, China
Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
Department of Cardiothoracic and Vascular Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, Hubei, China

1 These authors contributed equally to this work. Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

Seed watermelon kernel is a typical complex food with high fat and protein contents. During storage and processing, it is often affected by various factors to undergo interactions between components, which lead to its quality change. In this experiment, seed watermelon kernels were used as research objects, and the effects of 2′-Azobis (2-amidinopropane) dihydrochloride (AAPH) on seed watermelon kernel protein isolates (WMP) were investigated. The structure and digestion characteristics of WMP after oxidation were studied. The results showed that with the increase of AAPH concentration (0.05−5 mol/L), WMP showed obvious aggregation, and its solubility decreased from 6.76 mg/mL to 9.59 mg/mL. The free sulfhydryl content of WMP was 18.24 mmol/g decreased to 11.25 mmol/g, α-helix decreased and β-sheet decreased in secondary structure, and its disulfide bond increased by 43.06 mmol/g from 39.57 mmol/g, enthalpy (ΔH) and denaturation temperature increased (Td) (P < 0.05). By mass spectrometry results of simulated gastric digestion products, it was found that oxidation adversely affected the digestion characteristics of WMP. It can be seen that the lipid oxidation product APPH of seed watermelon kernel can significantly affect the structure and function of the protein extracted from the seed kernel.

Keywords

Seed watermelon kernel proteinDigestion characteristicsAAPH oxidation

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Food Science and Human Wellness
Volume 9 Issue 4,
December 2020
Pages 402-410
DOI: 10.1016/j.fshw.2020.06.006
Cite this article:
Li S, Li Z, Li X, et al. Effect of AAPH oxidation on digestion characteristics of seed watermelon (Citrullus lanatus var) kernels protein isolates. Food Science and Human Wellness, 2020, 9(4): 402-410. https://doi.org/10.1016/j.fshw.2020.06.006

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Received: 29 December 2019
Revised: 24 May 2020
Accepted: 14 June 2020
Published: 21 July 2020
© 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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