Journal article
Structure and functionality of almond proteins as a function of pH
B Devnani, L Ong, S Kentish, SL Gras
Food Structure | ELSEVIER | Published : 2021
Abstract
Almond proteins have potential utility in a range of food and beverages but it is not clear how pH affects protein structure and function. The behaviour of almond protein isolate was examined under conditions of neutral and acidic pH (pH 7 and 4). The isolate was highly soluble (70–80%) at either pH. An increase in acidity lead to protein unfolding, an increase in random coil structure and the appearance of lower molecular weight proteins due to acidic hydrolysis. These structural changes at pH 4 increased the capacity for foam formation and foam stability, increased viscosity and led to concentration and age dependent thickening. Gels, similar in strength but with distinct microstructures a..
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Funding Acknowledgements
Ms Bhanu Devnani thanks The University of Melbourne for a Melbourne Research Scholarship. This research did not receive any specific grants from funding agencies in the public, commercial or not-for-profit sectors. Bhanu Devnani, Lydia Ong and Sally Gras were supported by The ARC Dairy Innovation Hub, a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The authors thank The Advanced Microscopy Facility (AMF), The Biological Optical Microscopy Platform (BOMP), The Melbourne Protein Characterisation Facility and The Mass Spectrometry and Proteomics Facility at The Bio21 Molecular Science and Biotechnology Institute, and The Particulate Fluids Processing Centre at The University of Melbourne for access to equipment.