坚果树 (Carya illinoinensis (Wangenh.)) 是一个有趣的植物. 作为新兴蛋白质来源的坚果:提取,物理化学和功能性质
Jiarui Cao1,2, Tingting Shi1,2, Yaosong Wang2
1Co-innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China.
Journal of the science of food and agriculture
|June 28, 2024
概括
坚果蛋白分离物和谷蛋白显示出良好的稳定性和功能性,为食品工业提供可持续的植物性蛋白质选择. 进一步的研究将探索它们在食品系统中的使用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 蛋白质化学 蛋白质化学
背景情况:
- 对可持续蛋白质来源的日益增长的需求凸显了对未充分利用的植物性蛋白质的需求.
- 坚果 (Carya illinoinensis) 具有作为食品工业蛋白质来源的巨大潜力.
- 关于坚果蛋白的组成和特性,特别是其分数的信息有限.
研究的目的:
- 为了研究北瓜蛋白质分离物的物理化学特性.
- 为了表征主要的坚果果蛋白质分数,glutelin.
- 为了评估花生果蛋白分离物和谷蛋白的功能性质.
主要方法:
- 从果子中提取和分离蛋白质成分.
- 分析原蛋白含量和氨基酸概况.
- 确定同电点和变质温度.
- 评估可溶性,乳化,发泡,水/油吸收和凝能力.
主要成果:
- 格鲁特林的原蛋白含量比蛋白质分离物 (618.43克/公斤) 高 (820.67克/公斤).
- 这两种蛋白质来源都满足了成人氨基酸的要求.
- 蛋白质分离物显示出更高的变性温度 (90.23°C) 和比谷蛋白更稳定的二次结构.
- 与蛋白质分离物相比,格鲁特林表现出优越的水/油吸收和凝能力.
结论:
- 坚果蛋白分离和谷蛋白具有宝贵的稳定性和功能性质.
- 这些坚果蛋白可以作为各种食品应用中的有效天然成分.
- 优化花生果蛋白分离物和谷蛋白的利用,支持可持续的食品系统.
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