用于食品应用的菜蛋白:提取,感官质量,功能和营养特性
Rui Zhang1, Xuelian Fang2, Zisheng Feng3
1National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Se-lenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.
Food chemistry
|December 9, 2023
概括
弱酸盐提取提供了一种温和的方法,用于生产可食用的菜蛋白质,与传统性方法相比,其营养和感觉质量得到了改善. 这种技术提高了蛋白质产量和可消化性,用于潜在的食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物性蛋白质是一种植物性蛋白质.
- 营养生物化学 营养生物化学
背景情况:
- 人类食品中菜蛋白的应用受到反营养因素和不良感官属性的阻碍.
- 开发高效和温和的提取方法对于提高油菜蛋白质的可食性至关重要.
研究的目的:
- 系统地评估五种提取菜蛋白的提取协议.
- 为了研究弱酸盐提取作为一种温和的替代常规提取可食用菜蛋白质回收的温和替代品.
主要方法:
- 五种提取方案的比较,重点是弱酸盐提取 (pH6.5,150 mmol·L−1 MgCl2) 与提取.
- 评估蛋白质产量,抗营养因素,氨基酸概况,体外消化性,颜色,气味,可溶性和功能性质.
主要成果:
- 盐中提取的蛋白质表现出>40%的产量,低的抗营养因素,理想的氨基酸模式和优异的体外消化能力.
- 微酸盐提取后的超过产生了颜色和气味较浅的蛋白质,并增强了溶解度,乳液,泡和水/油保持能力.
结论:
- 微酸盐提取与超过相结合是一种有前途的方法,用于生产质量更好的可食用菜蛋白质.
- 对于大规模的工业应用,建议进一步优化提取产量.
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