Effect of Spray Drying on the Physiochemical, Structural, and Functional Properties of Seed-watermelon Seed Proteins
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Abstract:
The aim was to explore the effect of spray drying on the physiochemical, structural, and functional properties of seed-watermelon seed proteins. The bulk density, color, in vitro digestibility, amino-acid composition, thermal denaturation, surface hydrophobicity, endogenous fluorescence, secondary structure, ultrastructure, and functional properties of spray-dried seed-watermelon seed proteins were compared to those of freeze-dried seed-watermelon seed proteins. The results showed that spray-dried seed-watermelon seed proteins had a larger bulk density (p=0.34 g/mL), greater whiteness, better color, higher in vitro digestibility (96%), a lower ratio of lysine and arginine (0.20), similar essential amino-acid composition, better thermal stability, a higher denaturation temperature (89.06°C), and a higher thermal denaturation enthalpy value (1.75 J/g) compared to the freeze-dried proteins. Additionally, spray-dried seed-watermelon seed proteins showed a red shift in the endogenous fluorescence maximum-emission wavelength from 352 nm to 354 nm, and increased surface hydrophobicity (4097.5) and β-turn content (29.62%). There was also a shift from the α- helix, β-sheet, and random coil secondary structures to β-turns, as well as a decrease in the solubility, water- and oil-holding capacities, emulsifying activity, and foaming properties.
