提取,隔离和咖啡蛋白的营养质量
Rewati Raman Bhattarai1, Hayder Al-Ali1, Stuart K Johnson1,2
1School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Bentley, WA 6102, Australia.
Foods (Basel, Switzerland)
|July 11, 2023
概括
咖啡蛋白缩剂的营养质量得到了评估. 绿色咖啡豆产生了最高的蛋白质含量和消化能力,与此前关于高分支链氨基酸的报道相反.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 蛋白质化学 蛋白质化学
背景情况:
- 据说咖啡蛋白含有丰富的分支链氨基酸,有利于运动营养和恢复.
- 仅有有限的数据可以证实这些关于咖啡氨基酸成分的说法.
研究的目的:
- 为了研究从各种咖啡豆部分中提取和分离蛋白质缩物.
- 为了确定这些缩剂的氨基酸特征,咖啡因,蛋白质营养质量,多含量和抗氧化活性.
- 评估蛋白质的营养质量,包括体外可消化性和蛋白质可消化性修正氨基酸评分 (PDCAAS).
主要方法:
- 从绿色咖啡,烤咖啡,消耗咖啡和银皮中提取和分离蛋白质缩物,使用性提取/同电沉和性提取/超.
- 分析氨基酸特征,咖啡因含量,多含量和抗氧化活性.
- 在体外蛋白质消化的评估和PDCAAS.
主要成果:
- 性提取/超过产生了比性提取/异电沉更高的缩产量和蛋白质含量.
- 绿色咖啡豆蛋白缩物表现出较高的蛋白质含量和优越的体外消化能力和PDCAAS与其他分数相比.
- 与之前的发现相反,没有咖啡蛋白缩物显示出高水平的分支链氨基酸. 所有缩物都富含具有高抗氧化活性的多.
结论:
- 绿色咖啡豆蛋白缩剂由于其高蛋白质含量和可消化性而具有显著的营养潜力.
- 之前报告的咖啡蛋白中高分支链氨基酸含量没有得到证据.
- 建议对咖啡蛋白的技术功能和感官特性进行进一步的研究,以适用于各种食品应用.
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