高强度超声波对纤维丰富悬浮中豆蛋白的特征和生物可访问性的影响
Ann-Marie Kalla-Bertholdt1, Anne Kathrin Baier1, Cornelia Rauh1
1Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany.
Foods (Basel, Switzerland)
|September 9, 2023
概括
高强度超声波增强了豆蛋白的分散性和纤维蛋白网络的形成. 这种绿色技术可以提高技术功能,而不会对体外蛋白质的消化能力或营养价值产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 豆蛋白具有很高的营养价值和很低的过敏性,使其成为食品工业的理想选择.
- 蛋白质功能不佳,如溶解度低,以及食纤维可能减少营养素的生物可访问性,这带来了挑战.
- 超声波技术提供了一种绿色方法来修改食品成分特性并提高生物可访问性.
研究的目的:
- 研究高强度超声波对豆蛋白和食纤维悬浮物的影响.
- 分析蛋白质特征的变化,纤维-蛋白质相互作用和蛋白质生物可访问性.
- 评估超声波治疗对豆蛋白纤维系统的营养影响.
主要方法:
- 用不同纤维化合物和不同度的豆蛋白制备蛋白质纤维悬浮剂.
- 使用高强度超声波的均质化,具有指定的振幅,时间,能量密度和功率.
- 对蛋白质分散性,溶液粘度,纤维-蛋白质网络形成 (FE-SEM) 和体外蛋白质消化的分析.
主要成果:
- 超声波治疗增强了蛋白质的分散性,并增加了类或果纤维悬浮物的粘度.
- FE-SEM成像证实了通过超声波诱导的独特纤维蛋白网络的形成.
- 试验室消化试验没有对蛋白质消化能力产生负面影响,这表明蛋白质吸收不受影响.
结论:
- 高强度超声波有效地改变了豆蛋白和食纤维的技术功能.
- 观察到的分散性和网络形成的改善发生在不损害蛋白质的营养价值或消化能力的情况下.
- 超声波是一种可行的绿色技术,可以提高食品成分的功能.
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