作为植物蛋白质来源的土豆副产品的利用:新的提取技术和潜在的应用
Zhipeng Hu1,2, Xianglu Zhu1,2, Gaoya Dong1,2
1Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
Critical reviews in food science and nutrition
|October 30, 2024
概括
马的副产品提供了宝贵的蛋白质来源. 新的提取技术可以有效地隔离这种蛋白质,提高食品的可持续性,减少浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 马的副产品代表了一个未充分利用的资源,含有大量的蛋白质.
- 目前的蛋白质提取方法可能耗费大量能量,并可能降低蛋白质质量.
- 食品行业对可持续和新型蛋白质来源的需求越来越大.
研究的目的:
- 审查土豆和结核植物蛋白提取技术的进展.
- 探索适用于结核蛋白提取的传统和新方法.
- 评估优化土豆成分利用和减少废物的潜力.
主要方法:
- 审查关于植物蛋白提取技术的现有文献.
- 分析传统方法 (例如,酸提取) 和它们的局限性.
- 评估包括酶辅助,超声辅助和脉冲电场提取在内的新技术.
- 检查液体副产品的方法,如沉,膜过和染色学.
主要成果:
- 传统的提取方法往往导致能量浪费和蛋白质结构损伤.
- 像酶辅助,超声辅助和脉冲电场这样的新技术提供了更高效和更少破坏性的蛋白质提取.
- 液体副产品的方法有效地将蛋白质从结核植物废物流中分离出来.
- 综合方法最大限度地利用了所有土豆成分.
结论:
- 马副产品是提取蛋白质的可行来源.
- 新技术为传统方法提供了可持续和有效的替代方案.
- 优化开采过程可以提高资源利用率,减少浪费,提高经济可行性.
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