脱脂方法对日本 (Chaenomeles japonica) 的影响 果种蛋白质 隔离技术性质
Danija Lazdiņa1,2, Dalija Segliņa2, Zaiga Anna Zvaigzne3
1Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rīgas 22, LV-3001 Jelgava, Latvia.
Foods (Basel, Switzerland)
|January 25, 2025
概括
使用超临界二氧化碳提取或组合方法去脂日本种子显著提高蛋白质功能. 这为在食品应用中利用水果种子侧流开辟了新的潜力.
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.
- 可持续化学 可持续化学
背景情况:
- 水果种子通常是加工副产品被丢弃的.
- 种子的价值化通常集中在石油提取上,忽视了蛋白质和纤维含量.
- 日本 (Chaenomeles japonica) 种子是一个未充分利用的资源.
研究的目的:
- 为了评估脱脂的日本子种子作为功能蛋白质的来源.
- 为了比较单螺丝挤出,超临界二氧化碳提取和种子脱脂的联合方法的有效性.
- 评估脱脂对蛋白质纯度和功能性质的影响.
主要方法:
- 单螺丝挤出 (油压机) 用于提取石油.
- 超临界CO2提取用于种子脱脂.
- 分析蛋白质含量,氨基酸概况和功能性质 (可溶性,水/油结合,粘度,发泡,乳化).
主要成果:
- 油压和超临界二氧化碳提取的联合油压最有效地将脂肪含量降低到0.90%.
- 蛋白质提取物的纯度从65.05% (非脱脂) 增加到82.29% (组合脱脂).
- 脱脂显著改善了所有测试的功能性质,而不会改变氨基酸成分.
结论:
- 超临界二氧化碳提取和联合脱脂方法可以从日本种子中获得高纯度的蛋白质分离物.
- 脱脂对于增强种子蛋白的功能性质至关重要.
- 这项研究支持对果种侧流的功能性蛋白质成分的价值化.
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