A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment
Brewer's spent grain (BSG) can serve as an attractive protein source due to its low cost and excellent nutritional and functional attributes. Alterations induced by protein extraction process in the BSG protein molecules can affect their functionality and nutritive value. This study investigate...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005805 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846121181672898560 |
|---|---|
| author | Toktam Farjami Animesh Sharma Ida-Johanne Jensen Eva Falch |
| author_facet | Toktam Farjami Animesh Sharma Ida-Johanne Jensen Eva Falch |
| author_sort | Toktam Farjami |
| collection | DOAJ |
| description | Brewer's spent grain (BSG) can serve as an attractive protein source due to its low cost and excellent nutritional and functional attributes. Alterations induced by protein extraction process in the BSG protein molecules can affect their functionality and nutritive value. This study investigated the effects of moderate heating during alkaline extraction on the molecular-physicochemical properties of BSG proteins. To this end, BSG protein concentrates were extracted at either room temperature or 50 °C, followed by proteomics and bioinformatics analyses. It was observed that the sample extracted at 50 °C contained proteins with a higher molecular weight, longer length, and enhanced stability relative to the sample extracted at room temperature. The content of acidic proteins showed a 14 % increase due to extraction at 50 °C. A simultaneous decrease in the content of both highly hydrophilic and highly hydrophobic proteins occurred in the sample extracted at 50 °C, while increasing the content of mildly hydrophilic proteins by approximately 25 %. This sample also contained a higher content of essential amino acids. Moreover, the content of proteins with a very high extinction coefficient (>50000 M−1cm−1) increased by 26 % due to extraction at 50 °C. Overall, these findings demonstrate that moderate heating during alkaline extraction can modulate the physicochemical and molecular properties of BSG proteins, providing insights into tailoring their functionality for specific industrial applications. |
| format | Article |
| id | doaj-art-85a4b37c72d74a0f9651fcb85dfc2805 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-85a4b37c72d74a0f9651fcb85dfc28052024-12-16T05:38:15ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101543A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatmentToktam Farjami0Animesh Sharma1Ida-Johanne Jensen2Eva Falch3Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway; Corresponding author.Department of Clinical and Molecular Medicine, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, Norway; Proteomics and Modomics Experimental Core (PROMEC), NTNU and the Central Norway Regional Health Authority, N-7491, Trondheim, NorwayDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, NorwayDepartment of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), NO-7491, Trondheim, NorwayBrewer's spent grain (BSG) can serve as an attractive protein source due to its low cost and excellent nutritional and functional attributes. Alterations induced by protein extraction process in the BSG protein molecules can affect their functionality and nutritive value. This study investigated the effects of moderate heating during alkaline extraction on the molecular-physicochemical properties of BSG proteins. To this end, BSG protein concentrates were extracted at either room temperature or 50 °C, followed by proteomics and bioinformatics analyses. It was observed that the sample extracted at 50 °C contained proteins with a higher molecular weight, longer length, and enhanced stability relative to the sample extracted at room temperature. The content of acidic proteins showed a 14 % increase due to extraction at 50 °C. A simultaneous decrease in the content of both highly hydrophilic and highly hydrophobic proteins occurred in the sample extracted at 50 °C, while increasing the content of mildly hydrophilic proteins by approximately 25 %. This sample also contained a higher content of essential amino acids. Moreover, the content of proteins with a very high extinction coefficient (>50000 M−1cm−1) increased by 26 % due to extraction at 50 °C. Overall, these findings demonstrate that moderate heating during alkaline extraction can modulate the physicochemical and molecular properties of BSG proteins, providing insights into tailoring their functionality for specific industrial applications.http://www.sciencedirect.com/science/article/pii/S2666154324005805Protein molecular weightHydrophobicityInstabilityAmino acid composition |
| spellingShingle | Toktam Farjami Animesh Sharma Ida-Johanne Jensen Eva Falch A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment Journal of Agriculture and Food Research Protein molecular weight Hydrophobicity Instability Amino acid composition |
| title | A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment |
| title_full | A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment |
| title_fullStr | A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment |
| title_full_unstemmed | A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment |
| title_short | A proteomics–bioinformatics approach to assess the molecular and physicochemical properties of brewer's spent grain protein concentrates: Effect of alkali-heat treatment |
| title_sort | proteomics bioinformatics approach to assess the molecular and physicochemical properties of brewer s spent grain protein concentrates effect of alkali heat treatment |
| topic | Protein molecular weight Hydrophobicity Instability Amino acid composition |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005805 |
| work_keys_str_mv | AT toktamfarjami aproteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT animeshsharma aproteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT idajohannejensen aproteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT evafalch aproteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT toktamfarjami proteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT animeshsharma proteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT idajohannejensen proteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment AT evafalch proteomicsbioinformaticsapproachtoassessthemolecularandphysicochemicalpropertiesofbrewersspentgrainproteinconcentrateseffectofalkaliheattreatment |