用于组织化蛋白开发的豆类分离蛋白功能特性评价  

Assessment of Functional Properties of Legume Protein Isolates for Advancement of Textured Protein

作　　者：袁钦杰 桑森鑫 刘小杰 叶佳琳 胡浩 刘兴泉[1] 张娇娇 Yuan Qinjie;Sang Senxin;Liu Xiaojie;Ye Jialin;Hu Hao;Liu Xingquan;Zhang Jiaojiao(College of Food and Health,Zhejiang Agriculture and Forestry University,Hangzhou 311300;Shanghai Urban Construction Vocational College,Shanghai 201415)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]上海城建职业学院,上海201415

出　　处：《中国粮油学报》2024年第6期118-126,共9页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省重点研发项目(2020C02041)。

摘　　要：豆类分离蛋白因其蛋白含量高,营养价值丰富,常被应用于食品开发。研究在对大豆(soy protein isolate,SPI)、豌豆(peaprotein isolate,PPI)、鹰嘴豆(chickpea protein isolate,CPI)以及蚕豆分离蛋白(fabaprotein isolate,FPI)的原料特性进行系统的评价基础上,使用挤压技术制备组织化蛋白,并测定其质构特性及色泽。结果表明:不同豆类分离蛋白的基本成分、功能特性、氨基酸组成以及流变学特性存在着显著性差异(P<0.05),PPI的蛋白质含量、持水性、乳化性以及必需氨基酸含量均高于SPI、CPI以及FPI。且PPI是易溶解的豆类蛋白,其在酸性(pH=2)和碱性(pH=12)条件下有着较好的溶解度。PPI挤压得到的组织化蛋白的硬度(3699.53 g)、弹性(0.94)、咀嚼性(2616.18 g)均大于其他3种豆类分离蛋白。PPI挤压后的组织化蛋白表面更加明亮光滑,有利于后续产品的加工赋色。CPI和SPI挤压后的组织化蛋白颜色较深。各类豆类组织化蛋白呈现出截然不同的二级结构,其中在PPI中,β-折叠质量分数最高(59%),而在CPI中以α-螺旋为主(36.7%),与此同时,CPI中β-转角占18.4%为主要的构型。其中β-折叠在豆类组织化蛋白形成中发挥着关键的作用。通过对豆类分离蛋白原料特性与组织化蛋白品质相关性分析发现,原料特性与其挤压后的组织化蛋白品质之间有一定的联系,且呈显著性正相关。The utilization of legume protein isolate in food innovation is prevalent due to its substantial protein content and rich nutritional value.In this investigation,textured proteins were produced through extrusion,based on a comprehensive assessment of the inherent characteristics of soybean(SPI),pea(PPI),chickpea(CPI),and faba protein isolate(FPI).Consequently,texture properties and color of these proteins were evaluated,revealing noteworthy distinctions in constituents,functional attributes,amino acid composition,and rheological properties among the legume protein isolates.Particularly,PPI exhibited superior protein content,water-holding capacity,emulsifying properties,and essential amino acid content compared to SPI,CPI,and FPI.Moreover,PPI emerged as the most soluble legume protein,demonstrating commendable solubility in both acidic(pH=2)and alkaline(pH=12)environments.Regarding the textured protein extruded by PPI,it demonstrated elevated hardness,elasticity,and chewiness compared to the other three legume protein isolates.The extruded PPI protein surface exhibited heightened brightness and smoothness,facilitating subsequent processing and coloring.Conversely,the textured proteins resulting from CPI and SPI extrusion displayed a darker appearance.Various categories of leguminous tissue proteins manifest markedly distinct secondary structures.Among them,within the PPI,the content ofβ-folds attains the apex,registering a significant 59%.Meanwhile,in the CPI,α-helices predominate,accounting for 36.7%,and concurrently,the CPI prominently featuresβ-turns,constituting 18.4%of the main configuration.Notably,theseβ-folds assume a pivotal role in the constitution of leguminous tissue protein formations.Through the analysis of the relationship between the inherent characteristics of legume protein isolate and the quality of textured protein,there was a certain relationship between the properties of raw materials and the quality of textured proteins after extrusion,highlighting a significant positive correlation.

关 键 词：豆类分离蛋白 功能特性 组织化蛋白 产品特性 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]