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橄叶蛋白:提取优化,体外可消化性,结构和技术功能性质.

Maria Lopez S Ortega1, Jose C Orellana-Palacios1, Samuel Rodriguez Garcia1

  • 1Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.

International journal of biological macromolecules
|November 24, 2023
PubMed
概括

超声波辅助提取可以提高橄叶蛋白的产量和纯度. 这种方法提高了蛋白质的功能,为创新的食品应用提供了潜力.

关键词:
副产品是一种副产品.功能性的功能性.橄树叶的叶子植物性蛋白质是一种植物性蛋白质.价值化的价值化

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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.
  • 农业副产品 农业副产品

背景情况:

  • 橄叶是重要的农业副产品,占橄重量的10%以上.
  • 提升橄叶蛋白质的价值可以导致可持续的食品成分.

研究的目的:

  • 为了评估橄叶蛋白质的组成,功能和体外消化能力.
  • 为了比较超声波辅助提取与传统方法.
  • 为了优化超声波辅助提取蛋白质产量和纯度.

主要方法:

  • 响应表面方法 (RSM) 与盒子-Behnken设计 (BBD) 进行优化.
  • 超声波辅助提取 (UAE) 和传统的提取技术.
  • 对蛋白质产量,纯度,功能性质和体外消化能力的分析.

主要成果:

  • 最佳的阿联条件:pH 10.99, 40.48°C, 47.25分钟, 24.08毫升/克的溶剂/固体比.
  • 与传统方法相比,阿联的蛋白质产量 (11.67%) 和蛋白质含量 (51.2%) 显著提高.
  • 阿联改善了蛋白质溶解度,泡,热性能和体外消化能力,同时降低了乳化稳定性和液体结合能力.

结论:

  • 超声波辅助性提取是生产食用橄叶蛋白质的有希望的方法.
  • 提取的蛋白质的修改功能性质为各种食品应用提供了潜力.
  • 橄叶副产品的价值化有助于可持续的粮食系统.