果仁蛋白缩作为新兴的替代蛋白质产业的潜在成分
Jéssica Silva do Carmo1, José Diogo da Rocha Viana2, Arthur Claudio Rodrigues de Souza3
1Food Engineering Department, Federal University of Ceará, 60356-000, Fortaleza, CE, Brazil; Federal Institute of Education, Science and Technology of Ceará, Sobral campus. Dr. Guarany Ave., 62042-030 Sobral, CE, Brazil.
Food chemistry
|November 8, 2025
概括
这项研究比较了使用机械压制,六提取和水性提取生产的果仁蛋白缩物. 水性提取提供了一种环保方法,用于生产高质量的果仁蛋白缩物.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 可持续的加工可持续的加工
背景情况:
- 果仁是一种宝贵的蛋白质来源.
- 脱脂方法显著影响蛋白质度的质量.
- 评估环保蛋白质提取方法至关重要.
研究的目的:
- 评估通过机械压制 (PE),取 (HE) 和水性提取 (AE) 获得的果仁蛋白缩物 (PC).
- 描述不同PC的蛋白质功能,营养和化学特征.
- 为了比较各种脱脂策略的环境影响和效率.
主要方法:
- 用PE,HE和AE来脱脂的果子.
- 蛋白质缩物 (PC-P,PC-H,PC-A) 通过性提取和异电沉产生.
- 分析了PC的蛋白质含量,体外消化性,氨基酸概况,溶解性,油持有能力,乳化能力,凝和水持有能力.
主要成果:
- 蛋白质含量各不相同:PC-P (59.34%),PC-A (69.02%),和PC-H (85.45%). 这两种蛋白质的含量是不同的.
- 所有PC都表现出高的体外可消化性 (>90%) 和平衡的氨基酸概况.
- 与其他产品相比,PC-A表现出优越的油和乳化能力,水能力较低.
- 在pH值8及以上的所有PC中观察到最大的蛋白质溶解率 (>50%).
结论:
- 水性提取 (AE) 是一种可行的,环保的替代方案,用于生产高质量的果仁蛋白缩物,其环境影响低于取 (HE).
- 六提取 (HE) 仍然是从果仁中去除油的最有效方法.
- 坚果蛋白缩物具有有利的营养和功能性质,适合各种食品应用.
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