稳定和提取 (Medicago sativa) 蛋白质,采用多种收获后加工技术,加上蛋白酶失活
Alisa Smovzhenko1, D Jo Heuschele2, Baraem P Ismail1
1Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, United States.
Food research international (Ottawa, Ont.)
|January 24, 2025
概括
研究人员探索了从中提取有价值的RuBisCo蛋白的方法. 快速冷和特殊处理显著提高了蛋白质产量和纯度,提供了可持续的食品成分来源.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物化学 植物生物化学
- 可持续农业 可持续农业
背景情况:
- 越来越多的人对新型,非过敏原和可持续植物蛋白质的需求.
- 来自的RuBisCo (Medicago sativa) 是一个有前途的蛋白质来源.
- 由于内源蛋白酶,提取完整的子蛋白质存在挑战.
研究的目的:
- 研究草蛋白提取的有效技术.
- 优化收获后的方法,以尽量减少蛋白质分解.
- 确定高蛋白产量和纯度的最佳条件.
主要方法:
- 阳光干燥与快速冷,汁液和冷干燥 (FF/J/FD) 的蛋白质提取比较.
- 在不同的干燥和加工条件下评估水解度 (%DH) 和蛋白酶活性.
- 应用组合酸 (pH3.0) 和热 (95°C) 处理用于蛋白酶失活.
主要成果:
- 阳光干燥的树产生≤5%的蛋白质;FF/J/FD保存的蛋白质完整性更好 (%DH 12%对比20%).
- FF/J/FD样本显示蛋白酶活性高 (26单位/g) 比干 (OD) 样本 (11单位/g) 高.
- 酸/热处理降低了蛋白酶活性;FF/J/FD与非激活产生了32%的蛋白质和74%的纯度.
结论:
- 快速冷后的果汁和冷干燥 (FF/J/FD) 对于保持子蛋白质完整性来说是优越的.
- 结合酸和热处理有效地使子蛋白酶失活,使得蛋白质的提取成功.
- 这项研究为从绿色生物质中可持续提取有价值的蛋白质成分提供了基础.
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