Theses and dissertations (Applied Sciences)
Permanent URI for this collectionhttp://ir-dev.dut.ac.za/handle/10321/6
Browse
2 results
Search Results
Item Characterization and modification of Bambara groundnut globulin fractions for the enhancement of functional properties(2023-05) Alabi, Opeyemi Olaitan; Amonsou, Eric OscarThere is a growing interest in the utilization of leguminous grain proteins for food and industrial applications. Bambara groundnut is a xerophyte pulse grain and a potential source of protein that can replace soybean protein, a trusted and widely used food ingredient in the food industry. However, the use of Bambara groundnut proteins including the subunits (legumin and vicilin) is limited in food applications. The understanding of the composition of Bambara groundnut proteins at the subunit level is vital to unlocking their potential and facilitating utilization. In this study, Bambara groundnut globulin is characterized in terms of the structures, composition, and physicochemical properties at the subunit level, and then modified using atmospheric plasma and enzymatic hydrolysis. Bambara globulin consisted of about 70% vicilin, whilst legumin protein was found in relatively low quantity. Gel electrophoresis revealed three major protein bands in globulin similar to vicilin with predominant β-sheet structures. The presence of a disulfide bond was also revealed in legumin. Bambara globulin showed major vicilin (7S, Mw: 120 kDa) and minor legumin (11S, Mw: 410 kDa) components. Fluorescence and hydrophobicity data suggested a folded structure for the legumin fraction dominated by the helical secondary structure compared to the vicilin fraction. Bambara proteins contain an appreciable amount of methionine that is even higher than the FAO/WHO recommended value. Bambara vicilin had the highest amount of negatively and positively charged amino acids compared to globulin and legumin. This coincides with its high solubility profile (approximately 82% at pH 3.5). The least gelation concentration (LGC) significantly increased in the order of globulin (8%) < legumin (18%) < vicilin (20%) at pH 7. Bambara groundnut proteins formed weakly structured gels as indicated by the frequencydependent behaviours of both the storage (Gʹ) and loss (Gʺ) moduli with a difference of lesser than 1 log cycle. The highest Gʹ of vicilin gel indicated more firmness of the gel compared to the gel formed by globulin and legumin. The sol-gel transition temperatures increased in the order of globulin (40℃) < legumin (50℃) < vicilin (80℃). The Gʹ and Gʺ of globulin showed relatively low dependency on heating time beyond the gel point compared to legumin and vicilin subfractions, suggesting a more rapid establishment of its gel network during gelation. Vicilin gel consisted of a microporous structure with a small lath sheet-like structure compared to globulin and legumin. Emulsifying stability of the proteins significantly differed (p < 0.05) at pH 7. The foaming capacity of the vicilin fraction was significantly (p < 0.05) higher than that of the storage protein at pH 3, 7, and 9. Atmospheric cold plasma-activated water (PAW) and enzymatic modification of Bambara groundnut globulin were further assessed. The cold plasma treatment resulted in the loss of the helical structure of Bambara globulin. The plasma treatment increased the hydrophobicity of Bambara globulin indicating an unfolded structure that was also reflected in the observed redshift in fluorescence intensity. No major changes were observed in gel electrophoresis, protein surface charge, and solubility profiles, except for about a 20% reduction in the glutamic acid content of the amino acid profile. Bambara globulin had reduced emulsifying capacity after treatment with PAW. However, foaming capacities were significantly better and stable at up to 15 mg protein/mL. Hydrolysates produced from Bambara groundnut globulin and vicilin, respectively using a combination of pepsin and pancreatin were investigated for ACE and renin inhibitory activities. The hydrophobic amino acid residues in both globulin and vicilin hydrolysates are high, improving the entry of their peptides into target organs via hydrophobic associations. Surface hydrophobicity increased significantly (p<0.05) with an increase in peptide size from <1 to <3 kDa with that of vicilin hydrolysate and membrane fractions having the highest values. The low molecular weight peptide (<1 kDa) membrane fractions from globulin at 1 mg/mL exhibited significantly higher (p<0.05) invitro ACE inhibitory activities compared to vicilin hydrolysate and its fractions. However, higher molecular peptide fraction (<3 kDa) favoured renin inhibitory activity at the same concentration. Vicilin is the major protein fraction of Bambara groundnut globulin. Bambara groundnut globulin was stabilized by disulfide linkages from the legumin, a minor fraction of the storage protein. Bambara globulin and its subfractions formed a weakly structured gel with the dominance of an elastic structure. The dominancy of the β-sheet structure in vicilin protein and the high crosslink density of the vicilin gel could be related to the firmness of the vicilin gel. The variations in the gel points of Bambara globulin and the subfractions were linked to the differences in their amino acid and subunit composition, the thermal unfolding properties of the protein fractions, and the presence of disulfide linkages. Modification of Bambara groundnut globulin using cold plasma-activated water treatment and enzymatic hydrolysis, respectively increased the hydrophobicity of the protein and influenced the emulsifying and foaming properties and the invitro angiotensin-converting enzyme (ACE) and renin inhibitory activities. Therefore, Bambara groundnut globulin could be a potential functional ingredient in the food system. The low molecular weight peptide (<1 kDa and <3 kDa) membrane fractions from globulin have the potential to serve as functional bioactive peptides against hypertension.Item Characterization and application of bambara groundnut starch-lipid complexes(2017) Oyeyinka, Samson Adeoye; Amonsou, Eric Oscar; Singh, SurenBambara groundnut (Vigna subterranea) is an indigenous underutilised leguminous crop to Africa. It is a good source of protein and carbohydrate including starch. Bambara groundnut is a traditional crop grown mainly for subsistence in Southern Africa. Bambara groundnut has the advantage of being drought tolerant and can thrive in hot temperatures and poor soil conditions. Therefore, it has great potential as an alternative crop to soya bean and peanuts for cultivation and utilisation. Bambara groundnut starch can potentially be used for various industrial applications. However, native starches are not suitable for most industrial applications, hence the need for modification. Bambara groundnut starch has been previously modified using physical and chemical modification methods. Natural alternatives such as the use of lipids are being sought to modify starches due to the associated risk with chemically modified starch. In this research, Bambara groundnut starch was modified with lipids to improve functional properties, utilisation and application. Specifically, the physicochemical properties of native Bambara groundnut starch obtained from five Bambara groundnut genotypes and three landraces (maroon, brown and cream) were determined. Bambara groundnut starch was modified with lipids (palmitic acid, stearic acid, oleic acid, linoleic acid and lysophosphatidylcholine) and the physicochemical properties of the modified starch were investigated. Further, the influence of high-pressure homogenization on complexation of Bambara groundnut starch with lipids was assessed in comparison with maize and potato starches. Lastly, an application of modified Bambara groundnut starch in biofilm production was also studied. Bambara groundnut landraces generally showed higher amylose contents (approx. 33%) than the genotypes (approx. 28%). Differences were observed in the crystalline patterns of these starches. Bambara groundnut genotypes exhibited the C-type-crystallinity, while the landraces showed the unusual A-type pattern. In terms of functionality, landrace starches showed better swelling than the genotypes. Subsequent studies on modification used maroon Bambara groundnut starch since the amylose content was higher than other landraces and there was a consistent supply of the grains during the period of the study. Generally, Bambara groundnut starch showed higher complexing ability with all the lipids than maize and potato reference samples. These differences in complexing ability among the starches could be due to the variation in amylose contents (Bambara groundnut starch: 31.5%, maize: 22.5% and potato: 24.6%). Fatty acids complexed better with Bambara groundnut starch than lysophosphatidylcholine, which could be due to the structural differences in comparison with the lysophosphatidylcholine molecule. The number of fatty acid in the glycerol backbone and the additional steric hindrance of the polar phosphatidic acid group in the lysophosphatidylcholine may have reduced its complexing ability. Among the fatty acids, palmitic acid complexed better than stearic and the unsaturated fatty acids, possibly due to its short chain length compared to other fatty acids. Bambara groundnut starch showed reduced peak and setback viscosities in the presence of stearic acid, linoleic acid and lysophosphatidylcholine, suggesting the formation of V-amylose complex. Bambara groundnut starch pasted with lipids displayed reduced gelling ability compared to their unmodified counterparts. XRD studies of freeze-dried paste revealed peaks at 2Ѳ = 7.4, 12.9 and 19.9o confirming the formation V-amylose complexes in Bambara groundnut starch. Modification of Bambara groundnut starch with lipids resulted in reduced digestibility. High-pressure homogenization significantly increased the complexing ability of Bambara groundnut starch with lipids. Homogenized Bambara groundnut starch-lipid complexes generally exhibited higher complex index than their unhomogenized counterparts. The higher complexing ability could be attributed to the effect of high-pressure which may have enhanced greater dispersion of lipids in the starch-water system. X-ray diffraction studies also revealed the formation of higher complexes as shown by high intensities at peaks (2Ѳ= 7.4, 12.9 and 19.9o) corresponding to V-amylose complexes. Bambara groundnut starch-lipid complexes displayed significantly higher melting temperatures (95.74-103.82oC) compared to native uncomplexed starch (77.32oC). Homogenized Bambara groundnut starch complexes were non-gelling while the unhomogenized types produced weak gels, with G′ ˃ G″ in the range of 0.1- 10 Hz. Complexation of Bambara groundnut starch with lipids using high-pressure homogenization may be employed in the production of modified starch with non-gelling properties and higher thermal stability suitable for certain industrial application, such as fat replacers in mayonnaise, frozen foods and desserts for a better mouth feel. The physicochemical and mechanical properties of biofilm prepared from Bambara groundnut starch modified with stearic acid at varying concentrations of 0, 2, 4, 6, 7 or 10% were further studied. By SEM, Bambara groundnut starch films containing stearic acid (˃ 2%) showed a progressively rough surface compared to those with 2% stearic acid and the control. The addition of 2% stearic acid to Bambara groundnut starch film reduced water vapour permeability by approximately 17%. However, mechanical properties of starch films were generally negatively affected by stearic acid. Bambara groundnut starch film may be modified with 2% stearic acid for improved water vapour permeability and thermal stability with minimal effect on tensile strength.