用酶辅助从全粉和剥皮面粉中提取海军豆蛋白:对提取能力,结构和技术功能性质的影响
Md Junaeid Khan1, Sindhu Chaudhary2, Amanat Ali2
1Department of Interdisciplinary Engineering, College of Engineering, University of Guelph, Guelph, ON, N1G 2W1, Canada; Department of Food Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur, 1707, Bangladesh.
International journal of biological macromolecules
|December 6, 2025
概括
酶辅助提取显著改善了海军豆蛋白质的质量和功能. 这种绿色方法提高了蛋白质的溶解性,乳化和水的吸收,使海军豆成为更可行的可持续蛋白质来源.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 可持续农业 可持续农业
背景情况:
- 对可持续植物蛋白质的日益增长的需求需要改进的提取方法.
- 海军豆提供低过敏性,无质蛋白质,但由于常规提取限制,其利用率不足.
- 目前的方法往往导致蛋白质变质和聚合,减少功能性质.
研究的目的:
- 评估海军豆粉的酶辅助 (E) 和同质化酶辅助 (HE) 提取方法.
- 将这些方法与传统的水性提取 (Aq) 进行比较.
- 评估提取对蛋白质提取能力,结构和技术功能性质的影响.
主要方法:
- 酶辅助 (蛋白酶,pH10,0.5%,1.5h) 和同质化酶辅助提取整个和剥皮的海军豆面粉.
- 与水性提取进行比较.
- 分析蛋白质纯度,回收,可溶性,乳化特性 (EAI,ESI),水/油吸收 (WAC,OAC),凝 (LGC),结构变化 (SEM,FTIR,XRD,DSC,光谱学) 和自由硫含量.
主要成果:
- 同质化酶辅助脱皮 (HE-D) 面粉具有最高的蛋白质纯度 (68.99%).
- 酶辅助脱皮 (E-D) 和HE方法产生了最高的蛋白质回收.
- 基于酶的方法提高了溶解度,乳化活性指数 (EAI) 和吸水能力 (WAC).
- 结构分析揭示了蛋白质展开和破坏聚合物,增强功能性质.
结论:
- 基于酶的提取是一种可行的绿色方法,可以提高海军豆蛋白质的质量.
- 这些方法改善了食品应用的结构和技术功能性质.
- 优化提取可以提高海军豆作为可持续蛋白质来源的利用率.
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