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重新审视从法巴豆中传统提取蛋白质分离物的方法:从可持续的侧流中恢复丢失的蛋白质

Abraham Badjona¹, Robert Bradshaw², Caroline Millman¹

¹Advanced Food Innovation Centre, Sheffield Hallam University, Sheffield S1 1WB, UK.

Foods (Basel, Switzerland)

|June 13, 2025

概括

这项研究利用一种改进的方法从加工侧流中回收了有价值的法巴豆蛋白质分数. 这些回收的蛋白质为食品和其他行业提供了功能上的好处,支持循环经济原则.

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:

全球对可持续蛋白质来源的日益增长的需求需要对植物蛋白质加工侧流的价值化.
传统的性-异电提取法巴豆蛋白分离物导致废弃侧流中显著的蛋白质损失 (16%).

研究的目的:

开发一种增强的质量平衡驱动的方法,用于从法巴豆加工侧流中回收未充分利用的蛋白质分数.
描述回收蛋白质分量的纯度,结构和功能性质.
评估这些回收蛋白质在各个领域的潜在应用.

主要方法:

通过战略性pH操纵和离心,重新审视传统的性-异电提取方法.
恢复四个不同的蛋白质部分.
使用SDS-PAGE (二甲基硫酸盐-多烯胺凝电泳) 和FTIR (里埃转换红外光谱) 的分析.
功能性质的评估,包括持水能力和持油能力.

主要成果:

四种不同的蛋白质分数被回收,其纯度在34.6%至89.6%之间.
在SDS-PAGE和FTIR分析中,分量之间存在结构的多样性,其富含白蛋白和富含血球蛋白的特征不同.
分数B和D显示出优越的水和油持有能力,而分数C显示出高溶解度和低的水持有能力.

结论:

改进的质量平衡驱动方法有效地从法巴豆加工副产品中回收高质量的蛋白质.
回收的蛋白质分数具有各种功能性质,适用于食品,制药和化品的应用.
这种价值化策略与循环经济原则保持一致,通过将废物转化为增值成分.

关键词:

美国的FTIR是FTIR.提取提取提取提取豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆功能性质的功能性质.蛋白质的恢复蛋白质的恢复

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