使用糖 (Saccharina latissima) 提取物开发乳清蛋白回收过程
Alex Pierce1, Denise Skonberg1, Beth Calder1,2
1School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USA.
Foods (Basel, Switzerland)
|November 27, 2024
概括
海藻多糖有效地从奶酪乳糖废物中恢复蛋白质. 这种可持续的方法产生了功能性,高蛋白成分,具有多种应用,为当前昂贵的提取技术提供了有效的替代方案.
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.
- 海洋资源 海洋资源
背景情况:
- 乳清是乳制品行业的主要副产品,含有有价值的营养素.
- 目前的乳清蛋白提取方法昂贵且低效.
- 需要从乳清中获得可持续和经济有效的蛋白质回收.
研究的目的:
- 评估原始多糖的有效性,作为从液体乳清中回收蛋白质的花剂.
- 评估回收蛋白质的物理化学和功能性质.
- 探索海藻提取物作为可持续乳清蛋白源的潜力.
主要方法:
- 使用糖海藻多糖提取物 (SKPE),酸盐和k-carrageenan来化液体乳清中的蛋白质.
- 分析了蛋白质含量,回收效率,矿物质含量,TPC,抗氧化能力和功能性质 (保持水/油,凝,发泡,乳化).
主要成果:
- 在所有测试的多糖体中,蛋白质回收效率很高 (56.2-57.9%).
- 酸,SKPE和胡卜素产生了具有明显蛋白质含量 (27.4-45.5%) 和功能属性的花.
- SKPE花表现出最高的TPC和抗氧化活性;阿尔金酸在油持和泡方面表现出色;卡拉基南表现出优越的凝和乳化特性.
结论:
- 海藻多糖为从乳清废物中提取蛋白质提供了一种简单,高效和可持续的方法.
- 由此产生的蛋白质花具有各种功能性质,适合各种食品应用.
- 这种方法将昂贵的废品转化为有价值的高蛋白成分.
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