Optimizing aquasoya protein: Insights of various pre-treatments for enhancing the upcycling potential from small black bean by-product

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.142029

JingChao Yu, Weon-Sun Shin

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Abstract

To minimize resource waste and promote recycling, it is essential to recover nutritional components from by-products. This study aimed to optimize of Aquasoya protein (AS-P) recovery from small black bean by-products, focusing on the effects of pH adjustments, sonication, and fractionation on protein yield, solubility, and structural integrity. Alkaline treatment at pH 8.5 significantly enhanced AS-P recovery yield (77.60 %) and protein concentration (421.16 μg/mL), attributed to the increased solubility and effective removal of non-protein components. Sonication for 10 min exhibited the highest protein solubility (88.69 %) post-fractionation, indicating reduced protein aggregation. Fractionation was crucial in minimizing browning reactions and enhancing protein purity by eliminating oligosaccharides and impurities. SDS-PAGE analysis revealed distinct protein bands from alkaline treatment, while sonication resulted in lipoxygenase (LOX) protein degradation. Principal Component Analysis (PCA) emphasized that fractionation notably enhances the stability and quality of AS-P, making it as a viable ingredient for food applications.

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优化水产蛋白：各种预处理方法对提高小黑豆副产品再循环潜力的启示

为了最大限度地减少资源浪费和促进循环利用，必须从副产品中回收营养成分。本研究旨在优化从小粒黑豆副产品中回收 Aquasoya 蛋白质 (AS-P)，重点研究 pH 值调节、超声处理和分馏对蛋白质产量、溶解度和结构完整性的影响。pH 值为 8.5 的碱性处理显著提高了 AS-P 的回收率（77.60%）和蛋白质浓度（421.16 μg/mL），这归因于溶解度的提高和非蛋白质成分的有效去除。分馏后，超声处理 10 分钟的蛋白质溶解度最高（88.69%），表明蛋白质聚集减少。分馏对于减少褐变反应和通过去除低聚糖和杂质提高蛋白质纯度至关重要。SDS-PAGE 分析显示碱性处理产生了明显的蛋白质条带，而超声处理则导致脂氧合酶 (LOX) 蛋白质降解。主成分分析（PCA）表明，分馏显著提高了 AS-P 的稳定性和质量，使其成为一种可用于食品的成分。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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