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Physicochemical and functional properties of protein isolate from maca (Lepidium meyenii) and secondary structure and immunomodulatory activity of its major protein component

Abstract

Maca protein isolate (MPI) was extracted from maca root, and its physicochemical and functional properties, and secondary structure and immunomodulatory activity of the major protein component, MMP, were investigated. MPI lacked essential amino acids compared with soybean protein isolate (SPI) and casein, but was rich in cysteine and proline. MPI had rich free sulfhydryl (20.6 μmol/g), and its surface hydrophobicity (H0, 812.4), oil absorption capacity (7.4 g/g), foaming capacity (100%) and emulsifying activity (58.2 m2/g) were higher than SPI. However, the thermal stability (Td, 87.4℃), foaming stability (75%) and emulsifying stability (26.3 min) of MPI were weaker than that of SPI. MMP was a pentamer with a molecular weight of 22 kDa and rich in β-folds. MMP could significantly enhance the phagocytic capacity and promote the NO, TNF-α and IL-6 secretion of RAW 264.7 cells, involving toll-like receptor 4 and complement receptor 3 mainly.

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Publication details

The article was received on 17 Dec 2018, accepted on 12 Apr 2019 and first published on 16 Apr 2019


Article type: Paper
DOI: 10.1039/C8FO02490A
Citation: Food Funct., 2019, Accepted Manuscript

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    Physicochemical and functional properties of protein isolate from maca (Lepidium meyenii) and secondary structure and immunomodulatory activity of its major protein component

    L. Wu, M. Zhang, X. Xin, F. Lai and H. Wu, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO02490A

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