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蛋白质混合物和挤出加工,以提高植物蛋白质的营养质量

Patrícia Duque-Estrada¹, Kate Hardiman¹, Astrid Bøgebjerg Dam²

¹Department of Food Science, Food Analytics and Biotechnology Section, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. ilp@food.ku.dk.

Food & function

|July 25, 2023

概括

挤出加工和将豆类等植物蛋白与谷物混合,通过减少反营养因素和提高消化能力,提高了蛋白质质量. 然而,挤出过程中的蛋白质聚合在纹理植物蛋白中部分限制了这些好处.

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
植物性蛋白质植物性蛋白质

背景情况:

植物蛋白通常具有低于最佳的必需氨基酸 (IAA) 配置文件,并含有阻碍蛋白质利用的反营养因子 (ANF).
将豆类与谷物或伪谷物结合起来,可以创建一个平衡的IAA概况.
挤出加工是一种减轻ANF和提高蛋白质消化能力的潜在方法.

研究的目的:

为了提高植物蛋白成分的营养质量.
研究混合多种蛋白质来源 (豆类,谷物,伪谷物) 和挤压加工的影响.
评估对ANF,蛋白质消化能力和氨基酸概况的影响.

主要方法:

使用豆,法巴豆,菜,大麻和麦缩剂/面粉制备蛋白质混合物.
挤出加工以制造富含脉 (纹理植物蛋白,TVP) 和富含谷物 (零食) 的产品.
对素抑制剂活性 (TIA),体外蛋白质消化性 (IVPD),分子量分布和IAA含量的分析.

主要成果:

在所有样本中,挤出显著减少了超过71%的TIA.
TVP显示IVPD增加,而零食没有显著变化.
TVP表现出蛋白质聚合,这部分抵消了减少TIA对IVPD的积极影响,通过限制酶访问.
零食保持了平衡的氨基酸评分,而TVP的 metionin + cysteine 略有减少.

结论:

挤出加工有效减少ANF,并可以改善植物成分中的蛋白质消化能力.
挤出过程中的蛋白质聚合可能会阻碍蛋白质消化能力的最大改善.
优化混合和挤压为提高植物蛋白的营养价值提供了一个有希望的策略,特别是对于TVP.

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