Effect of Varying Extraction Ph On Amino Acids, Nutritional Parameters, Intermolecular Interactions and Functional Properties of Guar Germ Proteins

Abstract

The effect of varying extraction pH on amino acids, nutritional parameters, molecular weight distribution, intermolecular interactions such as sulfhydryl group, disulfide bond, ionic bonds, hydrogen bonds, and hydrophobic interactions, surface hydrophobicity, particle size, ζpotential, FTIR and XRD, secondary structure, denaturation temperature, and functional properties of guar germ proteins were estimated. Furthermore, the obtained results were further analyzed using principal component analysis to visualize the statistical correlation between each other and identify the better extraction pH for guar germ proteins isolation. The most abundant amino acids in guar germ proteins were glutamic acid, arginine, aspartic acid, lysine, leucine, cysteine, and serine. The protein efficiency ratio, essential amino acid index, predicted biological value, nutritional index, and protein purity were found to be highest at pH 9 than others. With increased extraction pH, the in-vitro protein digestibility of guar germ proteins improved. From SDS-PAGE model, the band intensity (