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豆蛋白缩物的超声波诱导的修饰

Semanur Yildiz^1,2, Gulsah Karabulut^1,2, Asli Can Karaca³

¹Sakarya University, Faculty of Engineering, Department of Food Engineering, 54050, Sakarya, Turkey.

Current research in food science

|April 3, 2025

概括

高强度超声波 (US) 将农业豆转化为功能性蛋白质成分. 这种可持续的方法提高了可溶性,乳化和抗氧化活性,用于创新的食品应用.

科学领域:

食品科学与技术食品科学与技术
可持续化学可持续化学
生物材料工程生物材料工程

背景情况:

像豆这样的农业副产品是未充分利用的资源.
超声波技术提供了一种环保,无溶剂的方法来修改食品蛋白质.
从植物来源开发新的食品成分对于可持续性至关重要.

研究的目的:

为了研究超声波诱导的豆蛋白缩物 (PPPC) 的修饰.
优化超声波参数,以提高PPPC的功能性质.
评估改性PPPC作为食品添加值成分的潜力.

主要方法:

豆蛋白缩物 (PPPC-N) 通过性提取和异电沉提取.
对PPPC-N进行了超声处理,使用响应表面方法优化了参数 (振幅,时间,度).
分析了功能性质,包括可溶性,乳化,抗氧化活性和结合能力.

主要成果:

优化的超声波治疗 (80%的振幅,11分钟,1%的蛋白质) 显著改善了PPPC的功能.
超声波修饰PPPC (PPPC-US) 在广泛的pH范围 (2.0-9.0) 中显示出增强的溶解性.
乳化特性和发泡能力增加了49%,油结合性增加,但水结合性和泡稳定性降低.

结论:

高强度超声波是一种有效的方法,可以从豆蛋白制造功能性食品成分.
超声波修饰增强了关键的功能性质,使PPPC成为食品配方的一个有希望的成分.
这种方法促进了农业副产品的价值化,将其转化为可持续的,高质量的食品成分.

关键词:

乳液活动的乳液活性.功能性质功能性质功能性质优化优化优化优化豆豆豆豆豆豆豆豆植物蛋白质是一种植物蛋白质.超声波超声波是指超声波的使用.

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