Lupin protein isolates influence the nutrition, rheology, and protein profile of lupin-oat yoghurt analogues through probiotic activity

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-04 DOI:10.1016/j.foodhyd.2025.111618

Damodar Dhakal , Jane Muir , Dongdong Ni , Sushil Dhital

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引用次数: 0

Abstract

Substituting animal proteins with plant-based alternatives offers a sustainable approach to reducing the ecological footprint of livestock farming. This study explores the effect of protein composition on lupin-oat yoghurt analogues, utilizing oat water extract enriched with protein isolates from Lupinus angustifolius (ANG, rich in legumin) and Lupinus albus (ALB, rich in vicilin), fermented with probiotics Lactobacillus plantarum and Bifidobacterium (BB12). Rheological, textural and microstructural analyses revealed that addition of protein isolates improved water-holding capacity, firmness, cohesiveness and gel strength. However, ALB, rich in vicilin, exhibited superior gel matrix density and stability, while ANG, rich in legumin, contributed to enhanced emulsion stability. Acidification kinetics showed similar pH trends, but lower titratable acidity in ANG, sample suggests distinct protein interactions driven by its legumin-rich profile compared to the vicilin-rich ALB. Fermentation effectively reduced Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs) content, particularly galactooligosaccharides, suggesting improved digestibility for individuals with irritable bowel syndrome. Organic acid profiling showed greater phytic acid degradation in ANG, which may be linked to enhanced mineral bioavailability. Fermentation led to greater protein breakdown in Lupinus albus than Lupinus angustifolius, with SDS-PAGE revealing dominant vicilin proteins in Lupinus albus and legumin proteins in Lupinus angustifolius, which influenced their gelation behaviour. Allergen mapping suggested probiotic fermentation as a potential method for reducing allergenic proteins, with notable degradation of Lup an 1 in ANG. These findings highlight the potential of lupin protein isolates to optimize plant-based yoghurt analogues by enhancing texture, nutrition, and reducing allergenic properties.

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露苹蛋白分离物通过益生菌活性影响露苹-燕麦酸奶类似物的营养、流变学和蛋白质谱

用植物蛋白替代动物蛋白为减少畜牧业的生态足迹提供了一种可持续的方法。本研究研究了蛋白质组成对羽扇豆素-燕麦酸奶类似物的影响，利用燕麦水提取物富集了富含富含豆类蛋白的红斑狼疮（luinus angustifolius， ANG）和富含维西林的红斑狼疮（Lupinus albus， ALB, rich vicilin）的分离蛋白，并用益生菌植物乳杆菌和双歧杆菌（BB12）发酵。流变学、结构和微观结构分析表明，分离蛋白的加入提高了保水能力、硬度、黏结性和凝胶强度。然而，富含维西林的ALB具有优越的凝胶基质密度和稳定性，而富含豆科蛋白的ANG则有助于增强乳液稳定性。酸化动力学显示出类似的pH趋势，但ANG的可滴定酸度较低，样品表明与富含绒毛蛋白的ALB相比，富含豆类的样品具有不同的蛋白质相互作用。发酵有效地降低了可发酵低聚糖、双糖、单糖和多元醇（FODMAPs）的含量，尤其是低聚半乳糖，这表明肠易激综合征患者的消化率有所提高。有机酸谱分析显示，ANG中植酸的降解程度更高，这可能与矿物质生物利用度的提高有关。发酵导致白斑红斑狼疮的蛋白质分解比白斑红斑狼疮更大，SDS-PAGE显示白斑红斑狼疮中显性的维西林蛋白和豆豆蛋白，这影响了它们的凝胶行为。过敏原图谱表明，益生菌发酵是减少过敏原蛋白的潜在方法，ANG中Lup和1的降解显著。这些发现强调了罗宾蛋白分离物通过增强质地、营养和减少致敏性来优化植物性酸奶类似物的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.