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超临界CO2处理用于修改从番茄种子中提取的蛋白质的技术功能性质
Paola Mateo-Roque1, Jocksan I Morales-Camacho2, Guadalupe Janet Jara-Romero1
1Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Tepetitla 90700, Tlaxcala, Mexico.
Foods (Basel, Switzerland)
|April 13, 2024
概括
超临界二氧化碳处理增强了西红种子蛋白质的功能. 这一过程改善了油性,泡性和乳化性质,使蛋白质适合于各种食品应用.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 可持续的加工可持续的加工
背景情况:
- 番茄种子对于食品工业来说是一个有价值的,未被充分利用的蛋白质来源.
- 传统的蛋白质提取方法可能会影响蛋白质的结构和功能.
- 超临界二氧化碳 (scCO2) 为食品加工提供了一种绿色替代方案.
研究的目的:
- 研究超临界二氧化碳 (scCO2) 对从脱脂番茄种子中提取的蛋白质技术功能性质的影响.
- 为了分析由scCO2处理引起的番茄种子蛋白质的结构变化.
- 评估scCO2-修饰蛋白质在食品应用中的潜力.
主要方法:
- 脱脂的西红种子粉是使用 (TSMH) 和scCO2 (TSMC) 制备的.
- 使用水 (PEWH,PEWC) 和盐溶液 (PESH,PESC) 提取蛋白质.
- 分析了技术功能性质 (持油性,发泡性,乳化能力/稳定性) 和蛋白质结构 (螺旋含量,2D电泳).
主要成果:
- scCO2处理显著改善了蛋白质提取物的油持和发泡能力.
- 在提取水 (PEWC) 和提取盐水 (PESC) 的蛋白质中,乳化能力和稳定性显著提高.
- scCO2诱导蛋白质螺旋结构和化性蛋白质的变化,与功能改善相关.
结论:
- 超临界二氧化碳处理是修改番茄种子蛋白质的有效方法.
- scCO2处理增强了关键的技术功能性质,扩大了它们在食品配方中的用途.
- 这项研究强调了scCO2作为可持续蛋白质成分生产的有希望的技术.
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