电离辐射对来自PEA蛋白分离物的有机挥发性化合物的影响
Estelle Fischer1, Philippe Cayot1, Rémy Cachon1
1University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
Heliyon
|December 21, 2023
概括
豆蛋白分离物的β-电离显著增加了挥发性化合物,包括与异味相关的化物. 这种食品保存技术通过促进蛋白质和脂质氧化,影响感官特性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 蛋白质化学 蛋白质化学
背景情况:
- 食品辐射是一种受监管的保存方法,通常仅限于特定产品.
- 电离为敏感食品提供了热处理的潜在替代方案,可保持器官质量.
- 植物蛋白,如豆蛋白分离物,可能容易受到热处理引起的感官退化.
研究的目的:
- 为了研究β电离对豆蛋白分离物的挥发性化合物的影响.
- 与热处理相比,评估电离化的潜力,作为一种减轻植物蛋白质感官变化的方法.
主要方法:
- 五个豆蛋白分离物使用10 MeV电子束进行了β-电离.
- 挥发性化合物在辐射前后使用固相微提取气色谱-质谱法 (SPME-GC-MS) 进行分析.
主要成果:
- 贝塔电离显著增加了总挥发性化合物,并引入了新的化学物种.
- 观察到化物含量显著增加,与豆异味相关,以及与硫含量相关的二甲基二硫化物.
- 许多受影响的挥发性化合物表明蛋白质和脂质氧化.
结论:
- β-电离会影响豆蛋白分离物的挥发性,可能会影响感官属性.
- 该研究提出了贝塔电离诱导的脂质和蛋白质氧化机制.
- 离子化为修改植物蛋白质特性提供了一个潜在的方法,尽管需要考虑非风味化合物.
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