Vegetos
(An International Journal of Plant Research & Biotechnology)
Impact of drying method on extraction, and characterization of protein extracted from the bulbils of air potato (Dioscorea bulbifera) and the synthesis of protein gel
*Article not assigned to an issue yet
Research Articles | Published: 22 February, 2026
First Page: 0
Last Page: 0
Views: 134
Keywords: n Dioscorea bulbiferan , Air potato, Aerial yam, Protein gel, Particle size analysis, Zeta potential
Abstract
The study investigated the impact of drying method on characterization, physicochemical properties of air potato (Dioscorea bulbifera) protein bulbils, and process optimization of gels preparation from air potato proteins. The various physicochemical, functional, and structural properties of protein have been analysed, including solubility in water and oil, emulsifying and foaming capacity, spectral and microstructure. Additionally, the gel preparation and properties of gel behaviour have been analysed using FTIR, XRD, SEM, viscometer, and texture analyser. The ζ-potential of Lyophilized-isoelectrically precipitated air potato protein (L-IPAPP) Gel and Oven dried-isoelectrically precipitated air potato protein (OD-IPAPP) Gel was found to be -45.71663498 mV and -48.0500688 mV, respectively. The water retention capacity of OD-IPAPP and L-IPAPP gels was found to be 79.13% and 85.72%, respectively. The results suggested the drying method’s significant impact on the functional and structural properties of air potato protein. It is concluded that the lyophilization was a suitable method for air potato protein processing due to retention in structural integrity and superior functionality. At the same time, gelation further highlighted structural rearrangements without significant differences between drying treatments.
References
AOAC (2005) Official method of analysis, Association of Official Analytical Chemists (AOAC), 18th edition. USA, Washington D.C
Arogundade LA, Mu TH, Anon MC (2012) Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Food Res Int 49(1):216–225
Boye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res Int 43:414–431
Cao J, Li Y, Li F, Liao X, Hu X, Zhang Y (2022) Effect of high hydrostatic pressure on chlorophyll/soybean protein isolate interaction and the mixtures properties. Food Hydrocoll 128:107555
Wang C, Johnson LA (2001) Functional properties of hydrothermally cooked soy protein products. J Am Oil Chem Soc 78:189–195
Nidhi D, Yadav BS, Yadav RB (2019) Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. Int J Biol Macromol 139:387–396
Dong D, Cui B (2021) Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions. Food Hydrocolloids 115:106600
Grisham DR, Nanda V (2020) Zeta potential prediction from protein structure in general aqueous electrolyte solutions. Langmuir 36(46):13799–13803
Gutierrez RLV (2023) Nutritional, phytochemical and cytotoxicity analyses of air potato Dioscorea bulbifera L.bulbils. Plant Sci Today 8(2):357–364
Gutierrez RLV. Nutritional, phytochemical and cytotoxicity analyses of air potato Dioscorea bulbifera L.bulbils. Plant Sci. Today [Internet]. 2021 Apr. 1 [cited 2023 Jun. 1];8(2):357–64. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/1064
Katzav H, Chirug L, Okun Z, Davidovich-Pinhas M, Shpigelman A (2020a) Comparison of thermal and high-pressure gelation of potato protein isolates. Foods 9(8):1041
Hazrati Z, Madadlou A (2021) Gelation by bioactives: characteristics of the cold-set whey protein gels made using gallic acid. Int Dairy J 117:104952
John H, Mansuri SM, Giri SK, Sinha LK (2018) Rheological Properties and Particle Size Distribution of Soy Protein Isolate as Affected by Drying Methods. Nutri Food Sci Int J 7:5. https://doi.org/10.19080/NFSIJ.2018.07.555721
Hou P, Pu F, Zou H, Diao M, Zhao C, Xi C, Zhang T (2019) Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system. Food Biosci 31:100427
Huang Z, Zhang J, Zhang G, Gao F, Bi C (2023) The impact of high-pressure homogenization and thermal processing on the functional properties of de-fatted chickpea flour dispersion. Foods 12:1513. https://doi.org/10.3390/foods12071513
Huntrakul K, Yoksan R, Sane A, Harnkarnsujarit N (2020) Effects of pea protein on properties of cassava starch edible films produced by blown-film extrusion for oil packaging. Food Packag Shelf Life 24:100480
Ji Y, Yang X, Ji Z, Zhu L, Ma N, Chen D, Cao Y (2020) DFT-calculated IR spectrum amide I, II, and III band contributions of N-methylacetamide fine components. ACS Omega 5(15):8572–8578
Jia T-G, Li X, Qu G-n, Li W, Yao H-F, Liu T-F (2021) FTIR characterization of chemical structures characteristics of coal samples with different metamorphic degrees. Spectrosc Spect Anal 41(11):3363–3369. https://doi.org/10.3964/j.issn.1000-0593(2021)11-3363-07
Katzav H, Chirug L, Okun Z, Davidovich-Pinhas M, Shpigelman A (2020b) Comparison of thermal and high-pressure gelation of potato protein isolates. Foods 9(8):1041
Li J, Ye F, Lei L, Zhou Y, Zhao G (2018) Joint effects of granule size and degree of substitution on octenylsuccinated sweet potato starch granules as Pickering emulsion stabilizers. J Agric Food Chem 66:4541–4550. https://doi.org/10.1021/acs.jafc.7b05507
Olatoye KK, Arueya GL (2019) Nutrient and phytochemical composition of flour made from selected cultivars of Aerial yam (Dioscorea bulbifera) in Nigeria. J Food Compos Anal 79:23–27. https://doi.org/10.1016/j.jfca.2018.12.007
Sethi D, Sakthivel R (2017) ZnO/TiO2 composites for photocatalytic inactivation of Escherichia coli. J Photochem Photobiol B Biol 168:117–123
Shah AH, Rather MA (2021) Effect of thermal treatment on the phase composition and surface properties of WO3-TiO2 nanocomposites synthesized via hydro-thermal method. ChemistrySelect 6(5):987–994. https://doi.org/10.1002/slct.202004160
Akbari S, Abdurahman NH, Yunus RM, Alara OR, Abayomi OO (2019) Extraction, characterization and antioxidant activity of fenugreek (Trigonella-Foenum Graecum) seed oil. Mater Sci Energy Technol 2(2):349–355
Tanaji Kudre, Soottawat Benjakul, Hideki Kishimura (2013). Effect of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella). LWT 50(2), https://doi.org/10.1016/j.lwt.2012.08.01.
Vikelouda M, Kiosseoglou V (2004) The use of carboxymethylcellulose to recover potato proteins and control their functional properties. Food Hydrocoll 18(1):21–27
Xiang Dong Sun SDA (2010) Gelation properties of salt-extracted pea protein induced by heat treatment. Food Res Int 43(2):509–515
Xiang Dong Sun SDA (2011) Gelation properties of salt-extracted pea protein isolate induced by heat treatment: effect of heating and cooling rate. Food Chem 124(3):1011–1016
Qing-Hua Z, Xiao D-D, Lin G (2016) Aberration-corrected scanning transmission electron microscopy for complex transition metal oxides. Chin Phys B 25(6):066803
Zhang DQ, Mu TH, Sun HN, Chen JW, Zhang M (2016) Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation. Int J Food Prop 20(9):2113–2127
Zhao H, Shen C, Wu Z, Zhang Z, Xu C (2020) Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. J Food Biochem 44(4):e13157
Afiukwa, C. and Igwe, D. (2015). Comparative nutritional and phytochemical evaluation of the aerial and underground tubers of air potato (Dioscorea bulbifera) available in Abakaliki, Ebonyi State, Nigeria. British Journal of Applied Science & Technology. https://doi.org/10.9734/BJAST/2015/20249
Bolaniran, T., Ogidi, C. O., & Akinyele, B. J. (2019). Nutritional value and safety of air potato Dioscorea bulbifera L. fermented with Pleurotus ostreatus and Calocybe indica. Brazilian Journal of Biological Sciences, 6(13), 467-482. https://doi.org/10.21472/bjbs.061314
Chandrasekara, A. (2018). Roots and Tubers as Functional Foods. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_37-1
Osukoya, O. A., & Kuku, A. (2020). Physicochemical, enzymatic and molecular characterisation of the storage protein of aerial tuber, Dioscorea bulbifera Linn. Journal of Genetic Engineering and Biotechnology, 18(1), 29. https://doi.org/10.1186/s43141-020-00040-y
Hau, E. H., Teh, S. S., Yeo, S. K., Chua, B. L., Owatworakit, A., Xiao, J., & Mah, S. H. (2022). Physicochemical and functional properties of Flavourzyme-extracted protein hydrolysate from oil palm leaves. Biomass Conversion and Biorefinery, 1-15. https://doi.org/10.1007/s13399-022-03584-w
Sun, X. D., & Arntfield, S. D. (2010). Gelation properties of salt-extracted pea protein induced by heat treatment. Food research international, 43(2), 509-515. https://doi.org/10.1016/j.foodres.2009.09.039
Jiang, J., Zeng, J., Gao, H., Zhang, L., Wang, F., Su, T., ... & Li, G. (2020). Effect of low temperature on the aging characteristics of a potato starch gel. International Journal of Biological Macromolecules, 150, 519-527. https://doi.org/10.1016/j.ijbiomac.2020.02.077
Gui, Y., Li, J., Zhu, Y., & Guo, L. (2020). Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins. Lwt, 123, 109116. https://doi.org/10.1016/j.lwt.2020.109116
Chen, J., Chen, X., Zhu, Q., Chen, F., Zhao, X., & Ao, Q. (2013). Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR. Journal of the Science of Food and Agriculture, 93(7), 1687-1691. https://doi.org/10.1002/jsfa.5950
Gui, Y., Zou, F., Zhu, Y., Li, J., Wang, N., Guo, L., & Cui, B. (2022). The structural, thermal, pasting and gel properties of the mixtures of enzyme-treated potato protein and potato starch. Lwt, 154, 112882. https://doi.org/10.1016/j.lwt.2021.112882
Dangi, N., Yadav, B. S., & Yadav, R. B. (2019). Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. International Journal of Biological Macromolecules, 139, 387-396. https://doi.org/10.1016/j.ijbiomac.2019.08.012
Author Information
Department of Applied Agriculture, Central University of Punjab, Bathinda, India