A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity

• Published in: Food Chemistry: X Vol. 21; p. 101153
• Main Authors: Wei, Wen-Lu, Wang, Wen-Jun, Chen, Hui, Lin, Su-Yun, Luo, Qiu-Shui, Li, Jian-Ming, Yan, Jin, Chen, Ling-Li
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2024; Elsevier
• Subjects: Antioxidant activity; Artemisia capillaris Thunb. leaf protein; Functional properties; In vitro digestibility; Nutritional quality; Structural characterization; In vitro digestibility; Artemisia capillaris Thunb. leaf protein; Nutritional quality; Functional properties; Structural characterization; Antioxidant activity
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101153

•ACLP has a balanced amino acid profile and high bioavailability.•ACLP has excellent emulsion ability and foaming capacity.•ACLP has homogeneous subunit, random coil is predominately in secondary structure.•ACLP possesses antioxidant activity, especially better after digestion. The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb. (ACD) leaf proteins (ACLP), and assess ACLP nutritional quality, functional properties and in vitro antioxidant activity, as well characterize the structure. ACLP had a balanced amino acid profile and high bioavailability (protein digestibility corrected amino acid score (PDCAAS) 99.29 %). Solubility, foaming capacity and emulsifying ability of ACLP correlated positively with pH. Water and oil holding capacity were increased with temperature. Gel electrophoresis shown the protein molecular size was mainly ∼25 kDa, and random coil was the mainly secondary structure while β-sheet was dominant regular conformation as indicated by circular dichroism (CD). ACLP performed in vitro antioxidant activity which was better after digestion. All data implied ACLP met the WHO/FAO protein quality expectations and had application potential in food.