Functional Diversification of Mulberry Leaf Albumins: A Comparative Study of Seven Varieties

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-06-16 DOI:10.1111/1750-3841.70341

Dongjun He, Shuai Sun, Hongyan Li, Hong Yao, Tingzhao Li, Malik A. Hussain, Chongzhen Sun, Xiyang Wu

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Abstract

The escalating demand for sustainable protein sources necessitates the exploration of underutilized plant-based alternatives. This study evaluated the nutritional composition of seven major mulberry leaf (Morus atropurpurea) varieties consumed in China and characterized the physicochemical, structural, and functional properties of their albumin fractions. Proximate analysis revealed that Yueshen Tang 10 (TS), Yueshen Da 10 (DS), and Caisang No.4 (C4) varieties exhibited high protein (20.72–22.96 g/100 g) and essential amino acid contents, meeting FAO/WHO standards. Ultrasonication-assisted extraction yielded albumin fractions with protein purities exceeding 67 g/100 g. Structural analysis revealed that mulberry leaf albumins exhibited a characteristic lamellar, plate-like structure, with their secondary structures mainly composed of β-turns (38.59%–45.58%), α-helices (21.95%–24.27%), random coils (18.43%–19.96%), and β-sheets (13.45%–18.91%). Functional assessments demonstrated varietal-specific advantages: Albumin of Yueshen Tang 10 (TSP) showed superior in vitro digestibility (90.38%) and foaming capacity (117.15%), while albumin of Caisang No.3 (C3P) exhibited exceptional emulsifying activity (24.07 m²/g) and stability (190.96 min). Albumin of Caisang No.4 (C4P) outperformed soy protein isolate (SPI) in water-holding (8.61 g/g) and oil-absorption capacities (7.96 g/g). Microstructural analysis revealed smoother surfaces in albumin of Yueshen Da 10 (DSP) and TSP, correlating with higher solubility. Notably, all albumins surpassed SPI in emulsifying stability and oil-binding capacity. This study underscores the potential of mulberry leaves as a sustainable protein source, with varietal traits dictating industrial applicability. TSP and DSP are ideal for nutritional supplements, C3P for emulsifiers, and C4P for moisture retention in processed foods. These findings provide actionable insights for optimizing plant protein extraction and advancing functional ingredient development in the food industry.

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桑叶白蛋白功能多样化：7个品种的比较研究

对可持续蛋白质来源的需求不断增加，需要探索未充分利用的植物性替代品。本研究对中国7种主要桑叶品种的营养成分进行了评价，并对其白蛋白组分的理化、结构和功能特性进行了表征。近似分析结果表明，悦神唐10号（TS）、悦神大10号（DS）和采桑4号（C4）的蛋白质含量（20.72 ~ 22.96 g/100 g）和必需氨基酸含量较高，符合FAO/WHO标准。超声辅助提取白蛋白，蛋白纯度超过67 g/100 g。结构分析表明，桑叶白蛋白具有典型的片层状、片状结构，其二级结构主要由β-匝（38.59% ~ 45.58%）、α-螺旋（21.95% ~ 24.27%）、随机线圈（18.43% ~ 19.96%）和β-片（13.45% ~ 18.91%）组成。功能评价显示出品种特异性优势：粤参汤10号（TSP）的体外消化率（90.38%）和起泡能力（117.15%）较优，而采桑3号（C3P）的乳化活性（24.07 m2/g）和稳定性（190.96 min）较优。菜桑4号（C4P）的保水性（8.61 g/g）和吸油能力（7.96 g/g）均优于大豆分离蛋白（SPI）。显微结构分析表明，悦神大10号（DSP）和TSP的白蛋白表面光滑，具有较高的溶解度。值得注意的是，所有白蛋白的乳化稳定性和油结合能力都超过了SPI。这项研究强调了桑叶作为可持续蛋白质来源的潜力，品种性状决定了工业适用性。TSP和DSP是理想的营养补充品，C3P是乳化剂，C4P是加工食品中的保湿剂。这些发现为优化植物蛋白提取和促进食品工业功能成分的开发提供了可行的见解。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.