植物蛋白质的分化使用深溶性溶剂和高压加工
Ruo Rou Lee1, Caleb Ong1, Shaun Yong Jie Sim1
1Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research, Singapore (A∗STAR), 31 Biopolis Way, #04-01, Nanos, Singapore 138669, Singapore.
Food chemistry
|December 28, 2025
概括
深度浸泡溶剂 (DES) 能有效地将豆蛋白缩物 (PPC) 分成功能性分片. 抗溶剂沉产生适合肉类和乳制品替代品的豆类丰富分数.
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
- 绿色化学 绿色化学
背景情况:
- 对植物性蛋白质的日益增长的需求需要先进的分化技术.
- 深度浸泡溶剂 (DES) 提供了修改蛋白质特性以进行分离的新方法.
研究的目的:
- 调查DES-水混合物用于豆蛋白缩物 (PPC) 分割的使用.
- 描述DES提取的蛋白质分片的结构和功能性质.
主要方法:
- 豆蛋白缩物 (PPC) 提取使用DES-水混合物 (ChCl/糖醇) 与热或高压加工 (HPP).
- 蛋白质沉通过同电或抗溶剂方法.
- 提取效率,蛋白质含量,结构变化和功能性质的表征.
主要成果:
- 通过DES处理,豆蛋白被诱导分离成具有不同的变性特征的两个部分.
- 细分部分显示高蛋白质含量 (58.27-97.60%),与传统方法相比或优于传统方法.
- 与传统方法相比,提取产量较低,但抗溶剂沉产生了富含豆类素的碎片.
结论:
- 用DES辅助的分化是一种可行的方法,用于获得特定的豆蛋白子分量.
- 富含豆类素的分量有可能增强植物性肉类和乳制品替代品.
- 进一步的研究可以优化DES分化,以提高产量和有针对性的应用.
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