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pH值变化和高压均质化对低质量大豆蛋白质提取物的结构和技术功能性质的影响
Stella Plazzotta1, Sofia Melchior2, Lorenzo Barozzi1
1Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, Udine, 33100, Italy.
Current research in food science
|January 19, 2026
概括
将pH值转移和高压均质化应用于湿豆蛋白提取物,可以改善它们的技术功能性质. 这些可持续的方法提高了溶解度,乳化和抗氧化活性,使豆废物有价值化.
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:
- 商用豆蛋白分离物经常经历严格的加工.
- 需要可持续的方法来提高豆蛋白的功能.
- 使用不合格的豆类可以减少浪费,提高资源效率.
研究的目的:
- 通过pH变化 (PS) 和高压同质化 (HPH) 来研究豆蛋白的结构修饰.
- 评估PS,HPH和联合 (PS + HPH) 处理对技术功能性质的影响.
- 探索湿豆蛋白提取物的可持续加工,以提高成分质量.
主要方法:
- 从不合格的豆类中提取的湿豆蛋白提取物被用PS,HPH和PS + HPH处理.
- 不同扫描热量计 (DSC) 评估了热变性.
- 通过SDS-PAGE和FTIR分析了蛋白质结构.
- 颗粒大小分析和PCA评估了结构变化和功能相关性.
主要成果:
- 在最初的提取过程中,蛋白质被大量变质.
- PS和HPH处理减少了颗粒大小和暴露的水友性/疏水性群体.
- 在较小的粒子中,PS + HPH促进了分子内结合.
- 没有观察到主要或次要蛋白质结构的显著变化.
- 所有处理都提高了溶解度,界面特性,水/油保持能力和抗氧化活性.
结论:
- PS和HPH处理有效地修改了豆蛋白结构并增强了技术功能性质.
- 联合PS + HPH处理在颗粒形成和稳定性方面具有优势.
- 这些可持续的方法为高价值蛋白质成分的豆加工副产品的再循环提供了途径.
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