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粉蛋白分离物 (Cyamopsis tetragonoloba) 的物理化学,结构和功能特征

Bhavya Kotnala^1,2, Vijayaraj Panneerselvam^1,2, Arun Kumar Vijayakumar^3,2,4

¹Department of Biochemistry, CSIR - Central Food Technological Research Institute, Mysore, 570020, India.

|February 6, 2024

概括

瓜尔科尔马蛋白质分离提供高营养质量和优良的功能性质. 这种植物蛋白在食品工业中显示出作为可行的替代品的潜力.

科学领域:

食品科学与技术食品科学与技术
植物蛋白研究植物蛋白研究
营养生物化学营养生物化学

背景情况:

食品行业寻求可持续和高质量的植物性蛋白质来源.
瓜尔科尔玛和沙里是瓜尔加工中未得到充分利用的副产品.
评估它们的蛋白质分离物对于食品应用至关重要.

研究的目的:

为了评估 guar korma 蛋白质分离的物理化学,营养,功能,结构和消化性质.
为了确定其作为食品成分的适用性.
为了将其特性与大豆蛋白分离物进行比较.

主要方法:

使用提取水的蛋白质隔离.
分析蛋白质含量,产量,氨基酸概况和蛋白质质量指数.
通过SDS-PAGE进行蛋白质分析.
在体外消化性测试.
功能性质评估 (发泡,保持水/油,乳化).
使用FTIR,CD光谱和SEM进行结构分析.

主要成果:

瓜尔·科尔马蛋白质分离物呈现出89.7%的蛋白质含量和48.7%的产量.
证明了优良的蛋白质质量,含有高必需氨基酸含量 (34.35%).
与大豆蛋白分离物具有相似的功能性质,包括发泡,保持水/油和乳化稳定性.
在15分钟内达到完全的体外消化能力.
结构分析揭示了特征性的蛋白质构造和形态.

结论:

从水中提取的 guar korma 蛋白质分离物具有优越的营养和功能属性.
它是一种高质量的蛋白质来源,富含必需氨基酸.
它的特性使其成为食品工业有前途的植物性替代品.

关键词:

格瓦尔格瓦尔的CD是一个CD.瓜尔的 FTIR 是一个 FTIR.瓜尔瓜尔的SEM是非常重要的.格瓦尔·科尔马 (Guar korma) 是一个古老的语言.瓜尔 (guar) 面粉是一种粉.植物蛋白质是一种植物蛋白质.蛋白质分离物蛋白质分离物

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