Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes
Issued Date
2024-12-01
Resource Type
eISSN
20452322
Scopus ID
2-s2.0-85201646673
Journal Title
Scientific Reports
Volume
14
Issue
1
Rights Holder(s)
SCOPUS
Bibliographic Citation
Scientific Reports Vol.14 No.1 (2024)
Suggested Citation
Khemthong C., Suttisansanee U., Chaveanghong S., Chupeerach C., Thangsiri S., Temviriyanukul P., Sahasakul Y., Santivarangkna C., Chamchan R., Aursalung A., On-nom N. Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes. Scientific Reports Vol.14 No.1 (2024). doi:10.1038/s41598-024-70276-y Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/100627
Title
Physico-functional properties, structural, and nutritional characterizations of Hodgsonia heteroclita oilseed cakes
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Abstract
The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow–brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.