Effect of DNA conjugation on technofunctional properties of pea protein

Evaluating the waste of plant resources, which are released in large amounts in the food sector, is very valuable in terms of protecting our resources, increasing efficiency, providing benefits to the environment and human health, and most importantly, making positive contributions to the economic development of our country. In particular, studies are being carried out to recycle fruit and vegetable waste into the food industry. Tomato production worldwide causes a large audit agreement waste production. For example, it has been reported that approximately 10 million tons/year of tomatoes under glass are thrown away in Türkiye. This amount represents tens of millions of tons of administrative waste per year, offering great potential for the launch of valuable by-products such as food technology, biomaterials and compost. This software was used to conjugate leaf protein, a plant derived protein, with DNA to determine its functional properties. The conjugation process was maintained by both heating (water bath) and microwave (mW) assisted based on Maillard type bonding. The files of the obtained DNA-protein conjugates were evaluated for their basic technofunctional properties such as oil binding and water retention capacity, emulsion stability, gel forming ability, color. According to the study findings, conjugation with DNA increased the water and oil binding capacity of pea protein, and significant improvements were achieved in solubility and emulsion stability, especially in conjugates prepared with microwave. The structural effects of conjugation were supported by FTIR and SDS-PAGE analyses, and significant changes were observed in the secondary structures of the proteins. Color analysis and OPA results revealed that the Maillard reaction occurred and the degree of binding. In conclusion, DNA-protein conjugation improves the functional properties of pea protein, allowing the development of innovative natural additives that can be used especially in the food industry. This approach offers a promising strategy to increase the bioavailability and technological performance of plant proteins.