整合功能和技术经济分析以优化黑豆蛋白提取:一个整体的过程开发框架.
Jasmin S Yang1, Fernanda F G Dias1, Karen A McDonald2,3
1Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States.
Current research in food science
|June 10, 2025
概括
黑豆蛋白的酶辅助提取 (EAEP) 比水性提取 (AEP) 更有利可图,产生更高的蛋白质回收和更好的酸性溶解性. 优化EAEP为工业蛋白质生产提供了卓越的经济可行性.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 开发高效和成本效益的蛋白质提取方法对于利用植物性蛋白质来源至关重要.
- 提取参数的优化是必要的,以平衡蛋白质产量,功能和经济可行性.
- 酶辅助提取 (EAEP) 与传统的水性提取 (AEP) 相比,为改善蛋白质回收提供了潜在的优势.
研究的目的:
- 开发和优化黑豆蛋白的水性 (AEP) 和酶辅助提取工艺 (EAEP).
- 将蛋白质功能和工业规模的利能力整合到优化框架中.
- 为了确定黑豆蛋白最经济可行和高效的提取方法.
主要方法:
- 预先查以确定AEP的最佳pH值,并根据蛋白质的提取性,溶解性和消化性来选择EAEP的酶.
- 技术经济分析以评估不同开采条件下销售商品成本 (COGS).
- 实验设计以优化固体-液体比率 (SLR),提取时间和酶度,最大限度地提高折扣现金流回报率 (DCFRR).
主要成果:
- 最佳AEP (pH 7, 1:12 SLR,15分钟) 实现了66.2%的总蛋白质提取率 (TPE) 与12.5%的DCFRR.
- 最佳EAEP (pH 9, 1:12 SLR, 30 分钟, 0.5% 蛋白酶) 实现了 80.8% 的 TPE 与 18.2% 的 DCFRR,显示出更高的利能力.
- 与AEP蛋白 (33%) 相比,EAEP蛋白具有显著更高的酸性溶解度 (54%),尽管高水平的酶降低了乳化和发泡特性.
结论:
- 酶辅助提取 (EAEP) 是一种比水性提取 (AEP) 更有利可图的黑豆蛋白提取方法,尽管有酶成本.
- 优化的EAEP提高了蛋白质产量,溶解性和经济可行性,使其适合工业应用.
- 整体优化整合产量,营养质量,功能和经济因素对于开发商业上可行的蛋白质提取技术至关重要.
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