鼓干燥对Wolffia globosa的营养成分,蛋白质结构和功能性质的影响
Werawich Pattarayingsakul1, Naphatsamon Uthailak2, Siriporn Tanjor1
1Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand.
Journal of the science of food and agriculture
|November 21, 2025
概括
鼓式干燥增强了植物性蛋白质来源Wolffia globosa,改善了其营养和功能质量. 这种可持续的成分显示出在挤压食品中使用的前景.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物技术 植物生物技术
- 蛋白质组学是指蛋白质组学.
背景情况:
- 沃尔菲亚 (Wolffia globosa) 是一种具有高营养价值的可持续植物性蛋白质来源.
- 关于加工对Wolffia globosa特征的影响的数据有限.
- 了解加工效应对于开发Wolffia globosa成为功能性食品成分至关重要.
研究的目的:
- 为了研究Wolffia globosa的蛋白质组概况.
- 评估鼓干燥对其生理化学,营养和功能性质的影响.
- 为优化Wolffia globosa产品开发提供见解.
主要方法:
- 进行了蛋白质组分析以识别蛋白质.
- 在120°C和150°C的温度下进行鼓式干燥.
- 评估了生理化学,营养和功能性质,包括体外消化能力和抗氧化活性. 进行了挤出试验.
主要成果:
- 鼓干燥产生了Wolffia globosa粉末,其湿度低 (<50 g kg-1 DW) 和蛋白质含量高 (320-340 g kg-1 DW).
- 蛋白质组分析确定了342种蛋白质,包括RuBisCO和抗氧化酶. 微观结构,必需氨基酸和抗氧化剂活性被保留或增强.
- 在体外蛋白质消化率从81%增加到85%. 挤出试验显示,添加Wolffia globosa粉末后,扩张改善和密度降低.
结论:
- 适度的鼓干燥可以改善Wolffia globosa粉末的结构,营养和功能质量.
- 沃尔菲亚全球粉显示出作为挤出产品的可持续,富含蛋白质的成分的潜力.
- 这些发现支持在食品产品开发中利用Wolffia globosa.
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