通过γ-辐射增强了菜蛋糕作为蛋白质来源食物的潜力
Chuan Xiong1, Xin Zou2, Chia-Wei Phan3
1Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China.
Bioscience reports
|February 23, 2024
概括
马辐射有效地减少了菜蛋糕中的反营养素,增强了其作为蛋白质来源的潜力. 这种预处理可以改善菜蛋白质分离质量,而不会对小鼠产生不良的毒理影响.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 菜蛋糕是一种富含蛋白质的副产品,含有反营养因素限制其使用.
- 开发安全有效的方法来缓解这些因素对于提升菜蛋糕的价值至关重要.
研究的目的:
- 为了研究玛辐射在减少菜蛋糕中的反营养素方面的有效性.
- 为了评估从辐射蛋糕中获得的菜蛋白分离物的化学成分和体内急性毒性.
主要方法:
- 菜蛋糕受到不同剂量的玛辐射.
- 用修改的性溶液和酸沉方法提取了菜蛋白分离物.
- 评估了小鼠的化学成分,抗营养成分含量和急性毒性.
主要成果:
- 马辐射显著降低了菜蛋糕中的反营养水平.
- 在辐射后,大麻蛋白分离物的蛋白质恢复率为39.08 ± 3.01%.
- 在临床观察或临床病理学观察中,没有观察到暴露于辐射的菜蛋白分离物的小鼠的不良影响.
结论:
- 玛辐射 (<9kGy) 是一种可行的菜蛋糕的预处理方法.
- 这一过程减少了反营养素,并增强了菜蛋白分离的功能性质.
- 被辐射的菜蛋糕显示出开发增值蛋白质产品的潜力.
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