Journal
FOOD & FUNCTION
Volume 10, Issue 5, Pages 2894-2905Publisher
ROYAL SOC CHEMISTRY
DOI: 10.1039/c8fo02490a
Keywords
-
Funding
- National Natural Science Foundation of China [31270636, 21676105]
- Self Determined Research Fund of SCUT from the College Basic Research and Operation of MOE [2015ZZ111]
Ask authors/readers for more resources
Maca protein isolate (MPI) was extracted from maca root, and its physicochemical and functional properties, and the secondary structure and immunomodulatory activity of its major protein component, MMP, were investigated. The MPI lacked essential amino acids compared with soybean protein isolate (SPI) and casein, but was rich in cysteine and proline. The MPI had rich free sulfhydryl (20.6 mol g(-1)), and its surface hydrophobicity (H-0, 812.4), oil absorption capacity (7.4 g g(-1)), foaming capacity (100%) and emulsifying activity (58.2 m(2) g(-1)) were higher than that of SPI. However, the thermal stability (T-d, 87.4 degrees C), foaming stability (75%) and emulsifying stability (26.3 min) of the MPI were weaker than that of the SPI. MMP was a pentamer with a molecular weight of 22 kDa and rich in -sheets. MMP could significantly enhance the phagocytic capacity and promote the NO, TNF- and IL-6 secretion of RAW 264.7 cells, involving toll-like receptor 4 and complement receptor 3 mainly.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available