通过发芽和分子重量分成解开豆蛋白的消化性和结构功能关系
Armin Mirzapour-Kouhdasht1,2, Samaneh Shaghaghian3,4, Marjan Majdinasab3
1Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
Foods (Basel, Switzerland)
|January 25, 2025
概括
在6天内发芽豆蛋白质显著提高了它们的抗氧化活性,消化能力和功能性质,特别是在较低分子量分数中. 这些发现凸显了芽的豆蛋白在功能性食品中的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生化学
- 营养科学 营养科学
背景情况:
- 的蛋白质是有价值的营养来源.
- 发芽是一种改善食品质量的传统方法.
- 了解芽对豆蛋白质部分的影响对于食品应用至关重要.
研究的目的:
- 研究六天发芽期对豆蛋白结构,抗氧化活性,营养/安全属性和功能性质的影响.
- 分析不同分子量 (MW) 分数 (W > 5 kDa; 3 kDa < MW < 5 kDa; MW < 3 kDa) 的这些变化.
主要方法:
- 根据分子重量提取和分化豆蛋白.
- 使用富里埃变换红外光谱法 (FTIR) 评估结构变化.
- 评估抗氧化活性,血管酶-1转化酶 (ACE-I) 抑制活性,蛋白质消化性,细胞毒性和功能性质 (水/脂肪结合,乳化/发泡能力和稳定性).
主要成果:
- 发芽增加了β片含量,蛋白质消化能力 (从16.32-17.04%增加到24.92-26.05%),以及ACE-I抑制活性 (IC50值改善到0.95,0.83和0.69毫克/毫升).
- 抗氧化活性显著增加,特别是在低MW分数 (MW<3kDa) 中.
- 低MW分数显示出优越的水/脂肪结合和乳化/发泡能力,而高MW分数显示出更好的稳定性.
结论:
- 六天的发芽时间大大提高了豆蛋白分量的营养和功能性质.
- 低MW分量显示出由于提高生物活性和功能,对功能性食品应用具有有前途的潜力.
- 发芽的豆蛋白为开发增强功能食品提供了有价值的成分.
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