从冷压铁 (Pistacia terebinthus L.) 油副产品中提取蛋白质的响应表面优化:物理化学和功能特性
Muhammed Ozgolet1, Zeynep Hazal Tekin Cakmak1, Fatih Bozkurt1
1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul, Turkey.
Journal of food science
|October 11, 2024
概括
这项研究优化了松竹种子蛋白质的提取,产生高纯度或高产量的分离物. 这些蛋白质显示出食品应用的潜力,因为它们具有有利的功能性质,如油吸收和乳化.
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
- 生物技术是生物技术.
背景情况:
- 松竹种子油的副产品是有价值的蛋白质的潜在来源.
- 优化提取方法对于提升这些副产品的价值至关重要.
研究的目的:
- 优化树种子蛋白的提取参数,以最大限度地提高纯度和产量.
- 描述分离的蛋白质的物理化学和功能性质.
- 评估这些蛋白质分离物在食品应用中的潜力.
主要方法:
- 使用响应表面方法来优化蛋白质提取的pH值,温度和时间.
- 分析了物理化学性质 (可溶性,泽塔潜力) 和功能性质 (油吸收,泡,乳化).
- 评估了抗氧化能力和结构特征 (β-片含量).
主要成果:
- 高纯度的最佳条件是:pH 8,50°C,60分钟 (TRP).
- 高产量的最佳条件:pH12,46.4°C,102.4分钟 (TRY).
- 无论是TRP还是TRY,都表现出类似的油性吸收,泡,乳化能力和热稳定性,抗氧化活性较低.
结论:
- 可以成功地提取太白种子蛋白质分离物 (TRP和TRY),并具有理想的功能性质.
- 这些分离物有望用于食品产品,如饼,利用它们的乳化和热稳定性.
- 进一步的研究可能会探索增强它们的抗氧化特性和消化能力.
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