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从脱脂粉中分离的蛋白质的营养和功能性质,使用不同的提取pH值

Etty Syarmila Ibrahim Khushairay¹, Ma'aruf Abd Ghani², Abdul Salam Babji^1,3

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia.

Foods (Basel, Switzerland)

|August 26, 2023

概括

性pH显著影响蛋白分离物 (CPI) 的特性. 较高的pH值 (12.0) 提高了产量和氨基酸概况,而特定的pH值水平提高了可溶性,乳化,发泡和抗氧化活性,用于各种应用.

科学领域:

食品科学与技术食品科学与技术
蛋白质化学蛋白质化学
营养科学营养科学

背景情况:

脱脂粉 (DCF) 是一种有价值的植物性蛋白质来源.
了解提取条件对蛋白质特性的影响对于其利用至关重要.
提取是一种用于从植物来源分离蛋白质的常见方法.

研究的目的:

研究性pH对蛋白分离物 (CPI) 的营养和功能特征的影响.
为了确定最大限度地提高蛋白质产量和特定功能性质的最佳pH值.

主要方法:

在pH值8.5,10.0和12.0下使用提取从DCF中分离出蛋白质,产生CPI-8.5,CPI-10.0和CPI-12.0.0.
评估的提取产量,蛋白质回收,氨基酸组成,水和油吸收,蛋白质溶解度,乳化能力和稳定性,发泡能力和稳定性,抗氧化能力和ACE-I抑制.

主要成果:

CPI-12.0显示了最高的提取产量 (19.10%) 和蛋白质回收 (59.63%),具有高的谷蛋白含量 (79.95%) 和必需氨基酸 (36.87%).
在pH 11下,CPI-8.5具有最高的蛋白质溶解度 (72.31%),而DCF具有优越的水 (23.90g−1) 和油 (8.23g−1) 吸收.
在pH 11下,CPI-12.0显示出最佳的泡特性,而CPI-10.0显示出最高的抗氧化和ACE-I抑制活性.

结论:

提取pH极大地影响了 chia蛋白分离物的营养和功能属性.
量身定制的提取pH值允许生产具有适用于各种食品应用的特定性质的CPI.
进一步的研究可以优化CPI以提高生物活性和技术功能性能.

关键词:

性提取的pH值是脱脂的粉脱脂的粉功能性质的功能性质.营养特性营养特性蛋白质分离物蛋白质分离物

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