藻类和水生植物绿色提取方法对氨基酸成分和味道检测使用电子舌头分析的影响
Lyket Chuon1, Witoon Prinyawiwatkul2, Amporn Sae-Eaw1
1Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
Foods (Basel, Switzerland)
|January 28, 2026
概括
来自水生植物的可持续蛋白质需要优化提取. 沃尔菲亚的化辅助提取 (MAE) 产生了最高的蛋白质,证明方法与材料的兼容性是最大化产量和乌玛米味道的关键.
科学领域:
- 食品科学与技术 食品科学与技术
- 可持续的蛋白质来源 可持续的蛋白质来源
- 绿色提取技术 绿色提取技术
背景情况:
- 对于可持续的蛋白质替代品的需求不断增长,推动了对藻类和水生植物的兴趣.
- 这些资源提供了丰富的蛋白质,氨基酸和乌玛米化合物,但需要有效的提取.
- 传统的蛋白质提取方法往往缺乏可持续性和效率.
研究的目的:
- 为了比较三个绿色提取技术:化辅助提取 (MAE),超声辅助提取 (UAE) 和酶辅助提取 (EAE).
- 评估这些方法对五种水生原料的蛋白质产量,氨基酸概况和味道特性的影响.
- 通过多变量分析研究氨基酸组成和味觉感知之间的关系.
主要方法:
- 使用了MAE (80°C,2小时),UAE (750 W,20 kHz,50%的振幅,35°C,pH12,1小时) 和EAE (5%的酶,55°C,pH6.5,1小时).
- 测试了五种原材料:瓦卡梅,毛藻,海,水丝藻和Wolffia.
- 分析了蛋白质产量,氨基酸概况,物理化学性质和味道 (e-tongue). 主要组件分析 (PCA) 和层次集群分析 (HCA) 用于数据解释.
主要成果:
- 原材料和提取方法都对蛋白质产量,氨基酸含量和味道产生了重大影响 (p < 0.05).
- 通过MAE提取的Wolffia显示出与其他材料和提取方法 (UAE,EAE) 相比,总体蛋白质产量最高.
- 高谷氨酸和酸与乌玛米味相关,而希斯蒂丁表明苦味,PCA和HCA显示.
结论:
- 提取效率更多地取决于提取方法和原材料之间的兼容性,而不是单独的原材料.
- MAE是一种高效的绿色提取技术,可以最大限度地提高Wolffia的蛋白质产量.
- 了解氨基酸概况有助于预测和增强水生蛋白质来源的理想味道特征.
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