Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins

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dc.citation.issue2
dc.citation.volume10
dc.contributor.authorKaur L
dc.contributor.authorLamsar H
dc.contributor.authorLópez IF
dc.contributor.authorFilippi M
dc.contributor.authorOng Shu Min D
dc.contributor.authorAh-Sing K
dc.contributor.authorSingh J
dc.contributor.editorMoreno FJ
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-19T22:44:48Z
dc.date.accessioned2023-10-25T20:49:35Z
dc.date.available2021-02-04
dc.date.available2023-10-19T22:44:48Z
dc.date.available2023-10-25T20:49:35Z
dc.date.issued2021-02-04
dc.date.updated2023-10-19T22:43:30Z
dc.description.abstractBeing widely abundant, grass proteins could be a novel source of plant proteins for human foods. In this study, ryegrass proteins extracted using two different approaches-chemical and enzymatic extraction, were characterised for their physico-chemical and in vitro digestion properties. A New Zealand perennial ryegrass cultivar Trojan was chosen based on its higher protein and lower dry matter contents. Grass protein concentrate (GPC) with protein contents of approximately 55 and 44% were prepared using the chemical and enzymatic approach, respectively. The thermal denaturation temperature of the GPC extracted via acid precipitation and enzymatic treatment was found to be 68.0 ± 0.05 °C and 66.15 ± 0.03 °C, respectively, showing significant differences in protein's thermal profile according to the method of extraction. The solubility of the GPC was highly variable, depending on the temperature, pH and salt concentration of the dispersion. The solubility of the GPC extracted via enzymatic extraction was significantly lower than the proteins extracted via the chemical method. Digestion of raw GPC was also studied via a gastro-small intestinal in vitro digestion model and was found to be significantly lower, in terms of free amino N release, for the GPC prepared through acid precipitation. These results suggest that the physico-chemical and digestion characteristics of grass proteins are affected by the extraction method employed to extract the proteins. This implies that selection of an appropriate extraction method is of utmost importance for achieving optimum protein functionality during its use for food applications.
dc.description.confidentialfalse
dc.edition.editionFebruary 2021
dc.format.extent331-
dc.identifierARTN 331
dc.identifierfoods10020331
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/33557126
dc.identifier.citationKaur L, Lamsar H, López IF, Filippi M, Ong Shu Min D, Ah-Sing K, Singh J. (2021). Physico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins.. Foods. 10. 2. (pp. 331-).
dc.identifier.doi10.3390/foods10020331
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10179/20396
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/10/2/331
dc.relation.isPartOfFoods
dc.rights(c) 2021 The Author/sen_US
dc.rightsCC BYen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectgrass protein concentrate
dc.subjectin vitro digestion
dc.subjectsolubility
dc.subjectthermal denaturation
dc.titlePhysico-Chemical Characteristics and In Vitro Gastro-Small Intestinal Digestion of New Zealand Ryegrass Proteins
dc.typeJournal article
pubs.elements-id440093
pubs.organisational-groupOther
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