Quantitative analysis of pulse (Bambara groundnut, cowpea and soybeans) protein ingredients

The database describes the quantitative measurement of pulse defatted flours, protein concentrates and protein isolates. Techno-functional properties such as protein solubility, water and oil absorption capacities, water solubility index, surface active properties, gelation and viscosity properties were measured. Proximate composition measurements were done using the AOAC method, and the functional and flow properties were measured using typical analysis found in the literature. Secondary structures of protein isolates were done using FTIR-ATR (Fourier Transform Infrared- Attenuated Total Reflectance) to determine the secondary structure typically found in the amide I and II regions. SDS-PAGE bands were analysed using Bio-Rad software to determine the band intensities for globular proteins (legumin and vicilin fractions). Apparent viscosity/ flow properties of protein isolates were measured at shear rates ranging from 0.001 to 1000 s-1 using a Physica MCR 101 Rheometer with a profiled plate (PP25/P2, diameter 25 mm). The apparent viscosities of the protein isolate dispersions were assessed under the following conditions: Treatment 1: Different solid contents (2, 6 and 10% w/v), Treatment 2: 10% (w/v) protein isolates at 50 and 100 mM NaCl, and Treatment 3: 10% (w/v) protein isolates at pH 4, 5.5, 7 and 8.5.

本数据库详尽地描述了脱脂粉、蛋白质浓缩物和蛋白质纯化物的定量测量。通过测定蛋白质溶解度、吸水吸油能力、水溶性指数、表面活性、凝胶化和粘度等技功能学特性，对数据进行了全面分析。近似的化学成分测量采用了 AOAC 方法，而功能性和流动性特性则通过文献中常见的分析方法进行测定。蛋白质纯化物的二级结构通过傅里叶变换红外衰减全反射光谱（FTIR-ATR）进行分析，以确定酰胺I和II区域的典型二级结构。蛋白质的条带通过 Bio-Rad 软件进行分析，以确定球蛋白（球蛋白和伴球蛋白部分）的条带强度。蛋白质纯化物的表观粘度/流动性特性在0.001至1000 s-1的剪切速率范围内，使用具有特定轮廓板的 Physica MCR 101 粘度计进行测量。蛋白质纯化物分散体系的表观粘度在以下条件下进行评估：处理1：不同的固体含量（2%、6%和10% w/v），处理2：10% (w/v) 蛋白质纯化物在50和100 mM NaCl中，处理3：10% (w/v) 蛋白质纯化物在pH 4、5.5、7和8.5的条件下。