Characterization of a calcium-soluble protein fraction from yellow mustard (Sinapis alba) seed meal with potential application as an additive to calcium-rich drinks.
A calcium-soluble protein isolate (CSPI) was prepared from the supernatant obtained after addition of 0.75 M calcium chloride to a pH 5.0 aqueous extract of yellow mustard (Sinapis alba) seed meal. Total amino acid analysis showed that the CSPI has significantly higher (p < 0.05) contents of glutamic acid + glutamine, cysteine, and proline when compared to the precipitated, calcium-insoluble proteins. Peptide mass fingerprinting of tryptic peptides of the major polypeptides by mass spectrometry indicated that the CSPI is composed mainly of cruciferin proteins with a contribution from napins (the major allergenic proteins of S. alba). The S. alba CSPI had significantly higher (p < 0.05) protein solubility and emulsion formation ability in the presence of 0.75 M calcium chloride when compared to similar isolates prepared from Brassica juncea (brown mustard) and soybean seed meals. We suggest that the S. alba CSPI could be used to prepare calcium-fortified high protein liquid products. However, the presence of allergenic proteins in this extract may limit its widespread food use.
Aluko
Rotimi E
RE
Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, Saskatchewan S7N 0X2, Canada.
Reaney
Martin
M
McIntosh
Tara
T
Ouellet
François
F
Katepa-Mupondwa
Felicitas
F
D000596:Amino Acids / Q000032:analysis; D001628:Beverages / Q000032:analysis*; D002118:Calcium / Q000032:analysis / Q000737:chemistry*; D002122:Calcium Chloride / Q000032:analysis / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D004655:Emulsions / Q000737:chemistry; D005503:Food Additives; D005961:Glucosinolates / Q000032:analysis; D010316:Particle Size; D010940:Plant Proteins / Q000008:administration & dosage / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D020539:Sequence Analysis, Protein; D031226:Sinapis / Q000737:chemistry*; D012995:Solubility
D000596:Amino Acids; D004655:Emulsions; D005503:Food Additives; D005961:Glucosinolates; D010940:Plant Proteins; D002122:Calcium Chloride; D002118:Calcium