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部分水解的豆和豆蛋白分离物:技术功能性质和生物活性

Usman Amin¹, Mary H Grace², Mary Ann Lila²

¹Food Rheology Laboratory, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA.

|March 5, 2026

概括

豆 (LPI) 和豆 (PPI) 蛋白质分离物的酶性水解提高了它们的溶解性和生物活性. 水解改变了蛋白质结构,影响了不同pH值的乳化活性和稳定性.

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
生物技术是生物技术.

背景情况:

植物性蛋白质,如豆 (LPI) 和豆 (PPI) 蛋白质分离物,正在作为可持续食品成分变得越来越重要.
了解它们的技术功能性质对于在食品应用中有效利用至关重要.
酶性水解提供了一种修改蛋白质特性的方法.

研究的目的:

研究基酶化水解对LPI和PPI技术功能和生物活性特性的影响.
描述所产生的蛋白质水解剂的分子量,溶解性,稳定性,乳化活性和生物活性的变化.

主要方法:

和豆蛋白分离物经过了三性水解,以达到约1%的水解 (DH) 目标度.
在不同的pH值下评估了技术功能性质,包括固体总溶解度 (TSS) 和体稳定性.
测量了乳化活性,并分析了分子重量分布和表面水性的变化.
确定了生物活性特性,特别是总含量.

主要成果:

水解减少了在豆 (LPH) 和豆 (PPH) 蛋白质水解剂中的较大的分子量子单位.
在同电点上,TSS和合体稳定性得到改善,但由于聚合,LPH TSS在中性pH下降.
在LPH和PPH中,乳化活性略有降低,这与表面水性降低有关.
水解蛋白质成分表现出增强的生物活性,具有更高的总含量.

结论:

酶性水解改变了LPI和PPI的技术功能性质,根据pH值产生不同的影响.
水解可以增强植物蛋白成分的生物活性潜力.
这些发现为为特定的食品应用量身定制植物蛋白水解剂提供了洞察力.

关键词:

酶性水解是一种酶性水解.接口吸附吸附方式豆和豆,它们都是豆.豆子豆子豆子在pH-stat的状态下.

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